Talks & Entertainment

All books will be pre-signed by the author. Following the event, attendees who have purchased a book will have the opportunity to have their photo taken with the author.

Everyone knows flavor is important, but what can turn eating into an unforgettable experience? It’s what nobody seems to talk about enough—texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something new and fantastic. Chef Joshua Weissman introduces you to the elements of flavor in Joshua Weissman: Texture Over Taste, the follow-up to his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook. 

In Joshua Weissman: Texture Over Taste, Weissman uses stories and fun visualizations to teach the six fundamental textures and how they impact flavor through over 75 recipes. In the “Crunchy” chapter, learn how to make fried chicken and arancini. “Chewy” includes Weissman’s never-been-shared recipe for New York bagels and brown sugar boba tea. “Aerated” features challah bourbon French toast casserole and a lighter-than-air glazed donut. “Creamy” is where you’ll indulge in one-pound-of-butter mashed potatoes and baked mac and cheese. In “Fluid,” dive into diner-style milkshakes and matzah ball soup. Finally, “Fatty” features a 72-hour short rib with coffee caramel and hamachi crudo  

With Weissman, who began cooking professionally at age 19, there is no compromising; he’ll challenge you to think about cooking and food in an entirely different way. Weissman will be in conversation with Daniela Galarza, writer for The Washington Post Food section and the “Eat Voraciously” newsletter, and author of Beyond the Plate: Top Food Blogs from Around the World.