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A Bake Sale Not to Miss, Meet Cookbook Author Carol Field & More

A Chance to Buy Sweets from Momofuku Milk Bar and Absinthe

Consider this the ultimate bake sale.

Nov. 9, from noon to 3 p.m., the private dining room at Absinthe in San Francisco will be transformed into exactly that with baked goods for sale by Absinthe Group’s Executive Pastry Chef Bill Corbett and Pastry Chef Christina Tosi of New York’s Momofuku Milk Bar.

Tosi is in town to promote her new cookbook, “Momfuku Milk Bar” (Clarkson Potter). She and Corbett worked together in New York at wd~50.

Among the goodies for sale that afternoon will be Corbett’s Oatmeal Cream Pie ($3.50 each) and German Chocolate Candy Bar ($4 each), as well as Tosi’s famous Crack Pie ($5.25 per slice) and assorted cookies ($1.85 each).

She’ll also have copies of her cookbook on hand for purchase.

A portion of proceeds from the bake sale will benefit the San Francisco Food Bank.

Late that evening on Nov. 9, Tosi will be at Omnivore Books in San Francisco, 6 p.m. to 7 p.m.

She’ll talk about how she got into baking, and sign copies of her book.

Additionally, Nov.  10 at 6 p.m., Tosi will do a cooking demo and book signing at Williams-Sonoma on Union Square in San Francisco. Books must be purchased at the store to be signed.

Pop-Up Dinner at Coi in San Francisco

Absinthe Executive Pastry Chef Bill Corbett also will be putting in an appearance at Coi in San Francisco on Nov. 14, when he’ll be part of a group of chefs doing a pop-up dinner there that night.

Corbett, who used to work at Coi, will be joined by Chef Sarah Rich, a former sous chef at Michael Mina restaurant in San Francisco, and Chef Evan Rich, former chef de cuisine at Coi.

The $55 four-course dinner will include wild fennel “Kettle Corn”; and pork with brown butter, sage and autumn squash.

For reservations, call (415) 393-9000.

Meet Cookbook Author Carol Field of “The Italian Baker”

The award-winning cookbook that’s been the go-to for Italian baking needs since it was first published in 1985 has just gotten an update.

“The Italian Baker, Revised” (Ten Speed Press) now includes new color photos, as well as updated information on equipment, sources and techniques.

San Franciscan Carol Field wrote the original book after traveling through Italy for two years to adapt authentic regional specialties to the home kitchen.

Meet Field at the following free events:

* Nov. 2 at 7 p.m. at Books, Inc. at Opera Plaza in San Francisco.

* Nov. 5 at 2 p.m. at the Pasta Shop in Berkeley.

* Nov. 17 at 7 p.m. at Rakestraw Books in Danville.

* Nov. 19th at 3 p.m. at Omnivore Books in San Francisco

More: My Q&A with Pastry Chef Bill Corbett