Upcoming Virtual Event
  • Simply Julia

    by Julia Turshen
    Price $32.50
    Hardcover
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    Simply Julia

Virtual Event: Julia Turshen

presenting

Simply Julia:
110 Easy Recipes for Healthy Comfort Food

in conversation with CLAIRE SAFFITZ

Date

Mar
3
Wednesday
March 3, 2021
7:30 PM

Location

Join our online event (or pre-register) via the link in the event description.

Tickets

Free - $3 contribution suggested at registration

Harvard Book Store's virtual event series welcomes beloved food writer JULIA TURSHEN—bestselling author of Now & Again, Feed the Resistance, and Small Victories—for a discussion of her latest cookbook, Simply Julia: 110 Easy Recipes for Healthy Comfort Food. She will be joined in conversation by fellow home chef and recipe expert CLAIRE SAFFITZ, author of Dessert Person.

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About Simply Julia

Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul.

In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.

In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography.

Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.

Praise for Simply Julia

"Julia Turshen clearly lays out simple techniques and then encourages us to learn them and let go and dance our way through our kitchens with confidence. With an intuitive layout, intimate wisdom, and aspirational-yet-achievable meals, Simply Julia is a beautiful, next-level, parent-friendly cookbook that will have a prime position on my counter for a long time to come." —Jennifer Garner

"Whether you cook professionally or not, when you're at home, you're a HOME cook, and Julia sees us . . . ALL of us. Her lists are epically simple reminders that lists are necessary and customizable. The recipes and tips are so practical, that you can see yourself cooking even when you're not cooking. This is more than a cookbook; it's an advocate, a champion . . . a friend." —Carla Hall

“I came for the freakin' delicious-sounding recipes (Ricotta and Potato Chip Fish Cakes with Peas, anyone?), but I stayed for how deeply personal Julia's book proves to be. There's a story behind every dish and thoughtful essays on topics ranging from anxiety to volunteering. This book is a must for anyone with a beating heart and active stomach.” —Antoni Porowski

Claire Saffitz
Claire Saffitz

Claire Saffitz

Claire Saffitz is a freelance recipe developer, author, and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy. She graduated with honors from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014, where she focused on culinary History in the Early Modern Era. Her first cookbook, Dessert Person, published by Clarkson Potter, debuted in 2020.

Julia Turshen
Julia Turshen

Julia Turshen

Julia Turshen is the bestselling author of Now & Again, Feed the Resistance, and Small Victories. She also hosts the IACP-nominated podcast ‘Keep Calm and Cook On’. She has coauthored numerous cookbooks and has written for the New York Times, the Washington Post, the Wall Street Journal, and more. She sits on the Kitchen Cabinet Advisory Board for the Smithsonian's National Museum of American History and is the founder of Equity At The Table, an inclusive digital directory of women and non-binary individuals in food.

 

Join our online event (or pre-register) via the link in the event description.
Event Series: Good Taste: Conversations on Food and Writing

Harvard Book Store's Good Taste series highlights exciting new cookbooks, food writing, and work that centers around the role food plays in our communities and daily lives.

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