O come, all ye indulgent! Texas Book Festival is bringing us the two things we love most in life: booze and food! Good booze and food. No, great – and the dudes preparing it are some of the best around. So great that they wrote entire books about the things we love almost as much as they do. Don’t miss Jordan Kaye of How to Booze: Exquisite Cocktails and Unsound Advice on Saturday, October 22nd, and Uchi owner and author of Uchi: The Cookbook on Sunday, October 23rd at the Cooking Tent located at the Texas State Capitol.
Jordan Kaye and Marshall Altier’s How to Booze: Exquisite Cocktails and Unsound Advice is a side-splitting satirical guide to life for the indulgent, impulsive, and thirsty. For all the potentially disastrous yet hopefully hilarious obstacles life throws at us, there exists a perfect cocktail. “Much more than just a guide to mixology, How to Booze is a hilarious and remarkably prescient, if somewhat degenerate, guide to life – or at least that part of life that would be greatly improved in the company of Johnny Walker or Jack Daniels.” The book offers advice on literally every situation one may find themselves in, at several different points of life, all of which would be wildly enhanced (good or bad, who cares? it’s a party!) by alcohol. But not just any drink will do. Kaye details the perfect cocktail for occasions such as awkward first dates, being laid off, stalking your ex, drunk dialing, suffering through sports games, and even suffering on your death bed. Needless to say, I doubt you’ll dare miss out on Jordan Kaye, Brooklyn’s finest author and cocktail connoisseur, at the Cooking Tent at the Texas State Capitol on Saturday, Octber 22nd at 3pm. And no, 3pm is never too early to start boozing. In fact, I wouldn’t be surprised if Kaye has already dedicated an entire chapter to the unparalleled joys of day drinking. Cheers!
Uchi: The Cookbook is as full of surprises as the restaurant itself. If you haven’t been yet, this is an experience as unique as Austin itself. The nationally acclaimed restaurant’s owner, Tyson Cole, prides himself on his dedication to honoring Japanese tradition while putting a fresh spin on this culinary art form by incorporating ingredients we in the states are more familiar with – like cilantro and sun-dried tomato. The result is what Food & Wine has refered to as “food that’s utterly delicious and wildly inventive.” Cole’s cookbook not only walks you through a wide variety of dishes served at Uchi, but treats that are just the opposite (bacon candy! compressed watermelon!). The Cookbook shares Cole’s amazing personal story, starting with his meek beginnings of washing dishes, his youthful aversion to raw fish, chronicaling his journey all the way up to challenging Masaharu Morimoto on Iron Chef America. Of course, Cole will be preparing several dishes during his Book Festival session at the Texas State Capitol Cooking tent at 11:00am on Sunday, October 23rd – so don’t miss out!