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A01=Katherine Alford
A01=Kathy Gunst
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Author_Katherine Alford
Author_Kathy Gunst
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Rage Baking: The Transformative Power of Flour, Fury, and Women''s Voices: A Cookbook

English

By (author): Katherine Alford Kathy Gunst

50+ recipes, short essays, interviews, and quotes from some of the best bakers, activists, and outspoken women in our country today

The 2016 election. The January 6th insurrection. Impeachment, twice.

For many women, baking now has a new meaning. Its an outlet for expressing our feelings about the current state of American politics and culture. Its a way to deal with our stress and anxiety, and, yes, rage and fury.

Rage Baking offers more than 50 cookie, cake, tart, and pie recipeswith beautiful photography by Jerelle Guyto help relieve these emotions. And it goes further. Inside youll also find inspirational essays, reflections, and interviews with well-known bakers and impassioned feminists and activists alike to help motivate you to take action and organize in your communities.

Be inspired with recipes, such as:
-Oatmeal Cookies from Ruth Reichl
-Lemon Bars from Vallery Lomas
-Swedish Visiting Cake from Dorie Greenspan
-Rum Raisin Brownies from Julia Turshen
-Root Beer Cake with ChocolateRoot Beer Glaze from Carla Hall
-Classic Southern Pecan Pie from Cecile Richards
-Almond and Chocolate Leche Cake from Pati Jinich
-Chocolate Cherry Biscotti from Grace Young
-And essays, interviews, and poetry by Ani DiFranco, Jennifer Finey Boylan, Elle Simone, Hali Bey Ramdene, and Von Diaz, among others.

Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Rage Baking brings women together with humor and passion as a way to defend, resist, and protest.

PROCEEDS OF THIS BOOK GO TO EMILYS LIST TO SUPPORT WOMEN CANDIDATES See more
Current price €20.87
Original price €23.99
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A01=Katherine AlfordA01=Kathy GunstAge Group_UncategorizedAuthor_Katherine AlfordAuthor_Kathy Gunstautomatic-updateCategory1=Non-FictionCategory=JFSJ1Category=JPWDCategory=WBVSCOP=United StatesDelivery_Pre-orderLanguage_EnglishPA=Temporarily unavailablePrice_€20 to €50PS=Activesoftlaunch

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Product Details
  • Weight: 658g
  • Dimensions: 187 x 232mm
  • Publication Date: 05 Mar 2020
  • Publisher: Simon & Schuster
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781982132675

About Katherine AlfordKathy Gunst

Katherine Alford has a proven track record in food. She ran a New York Times four-star kitchen has been a Greenmarket Manager as well as instructor and director of Peter Kumps Cooking School (now Institute of Culinary Education). She spent the last twenty years at the Food Network ultimately as the Senior Vice President of Culinary where she led the culinary team for TV digital and print. She ran the test kitchen that created multiple cookbooks that were IACP finalists Food & Wine Best of the Best and New York Times bestsellers. She oversaw recipe development and had a column in Food Network Magazine the #1 food magazine with a monthly reach of over 1.3 million readers. She grew up in Washington DC in a politically active family; her passions are food and politics.Kathy Gunst is a James Beard Awardwinning journalist and the author of sixteen cookbooks. She is the award-winning Resident Chef for NPRs Here and Now heard on over 550 public radio stations with over 5 million listeners. She writes for many publications including The Washington Post EatingWell Yankee The New York Times and others. Gunst teaches food journalism and cooking at schools and universities around the globe.

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