Feed Your People: Recipes for Big-Hearted, Big-Batch Cooking

Leslie Jonath and 18 Reasons
Photographed by Molly De Coudreaux

$ 35

Pre-Order from the powerHouse Arena Shop  
Trim Size: 8-3/4 x 10
Page Count: 220
ISBN: 9781576878040

Food brings a community together.

With recipes for generous family-style, big-batch cooking by chefs, cooks, and big-hearted people, Feed Your People will inspire people to feed their people both literally and spiritually. From a Soup Swap Dinner by Kathy Gunst to a big pot of vegan greens and grits from Bryant Terry (AfroVegan); a gnocchi-making party with Angelo Garo to a summertime aioli feast by Georgeanne and Ethel Brennan; to a pig roast by Ryann Farr and Rodney Scott, and a lemon blueberry trifle for 20 by Emily Lucchetti, the book will feature festive foods to gather around. Most importantly, each recipe includes specific and helpful strategies, including make-ahead plans, freezing, equipment, and scaling and serving instructions as well as how to “make it to take it” (i.e., make a second batch of soup, cookies, Bolognese, etcetera for takeaway)!

Organized into chapters by method/strategy of cooking—Big Soups and Stews, Roasts and Braises, Grilling, Pastas and Rice Dishes, and recipes like dumplings and empanadas to cook with your people—the book will also include recipes for vegetables, sides, and sweets to round out meals. Each recipe will provide specific information on how to scale to feed from 4 to 40 and beyond. It will also show a
diverse range of ethnic styles and budget concerns. All the food will be big-in-flavor, homey, comfort food.

Cooking for crowds isn’t a new concept and cooking brilliantly for those crowds, with honest ingredients that feed the soul is a valuable skill. In the spirit of community, we are co-authoring the book with 18 Reasons, a nonprofit organization in San Francisco, that hosts community dinners and Cooking Matters programs and is committed to “empowering our community with confidence and
creativity to buy, cook, and eat good food every day.” Illustrated with gorgeous how-to and event photography, Our hope is that this book will be a practical, beautiful celebration of the art of cooking for your people and empower readers everywhere to to cook together and feed each other both literally and spiritually.

 

Leslie Jonath is a book packager specializing in cookbooks. Before launching Connected Dots media, she was a Creative Director at Chronicle Books where she produced many successful titles leveraging partnerships with high-profile causes and foundations, including The Pleasures of Slow Food by
Corby Kummer; From Our House to Yours: Comfort Food to Share with Meals on Wheels of San Francisco; and The Edible Schoolyard with renowned chef and restaurateur Alice Waters. Her most recent titles include the Miette Bakery Cookbook (over 150,000 sold to date), The Flower Workshop, Give Yourself a Gold Star, The Model Bakery Cookbook, The Amazing (mostly) Edible Science Cookbook, and The Little Pleasures of Paris. She lives in San Francisco.

Molly De Coudreaux is a San Francisco-based photographer who thrives on telling stories about food and culture. She works collaboratively to capture the essence of each moment through nuance and gesture. Her clients include Stumptown Coffee Roasters, Dandelion Chocolate, Scribe Winery, and Al’s Place, and she is currently working on a book project with Bernal Cutlery.

18 Reasons strives to “empower the community with confidence and creativity to buy, cook, and eat good food each day,” which they do through classes and community dinners. Passionate, committed teachers include farmers, winemakers, ranchers, crafters, and cooks who share their stories, skills, and knowledge on everything from knife skills to world cooking. As well, people can share a community dinner with friends, taste home­-cooked meals from around the world, and forge new friendships through food. Beyond its classroom walls, 18 Reasons offers Cooking Matters classes in low-income communities on how to make quick, healthy, affordable, and delicious meals. Professional chefs and nutritionists volunteer their time for the Cooking Matters program, which reaches over 2,000 adults and kids every year.

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