On April 23rd, the International Association of Culinary Professionals will be hosting a culinary book fair at the Convention Center—open to the public for the first time this year. The event will feature talks from the likes of Ruth Reichl and Michael Rhulman, and Powell’s will be selling a featured selection of food-centric memoirs, scare-the-crap-out-of-you exposés on the dangers of industrial food, and of course, a whole bunch of cookbooks.
Except this one:
This being a Friday when our minds are geared up for the weekend, let’s cook our way through the next 30 minutes! Get your hankie! We’re making biscuits and bacon! For one! After the JUMP!
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