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How to Cook a Book
Food is personal. Food is universal. Food is never just about food. We’ll sample a feast of food writing and share a table with Alice B. Toklas, Seamus Heaney, Sharon Olds, and prose from classic cookbooks. We’ll find the sweet spot where public and private lives collide in the kitchen. We’ll explore the nature of the recipe, then learn how to write and edit our own. Let’s write stories, poems, or essays about the dog-eared, sauce-spattered cookbook we’ve been writing since birth.
Beginning Fall 2021, we will be adding select in-person classes back to our course catalog. The majority of our classes will still be offered via Zoom.
If a class says IN-PERSON in its title, it will take place in person at our permanent home in Seattle.
If a class says ASYNCHRONOUS in its title, it will take place on Wet Ink, our asynchronous learning platform.
If a class does not have a marker after its title, it will take place via Zoom.
Instructor: Kate Lebo
Class Type: 2 Sessions
Start Date: 03/07/2015
End Date: 03/08/2015
Days of the Week: Saturday, Sunday
Time: 1:00 PM – 4:00 PM PST
Minimum Class Size: 5
Maximum Class Size: 15
$135.00
Member Price:
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$150.00 General Price:
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Kate Lebo
Kate Lebo’s writing is anthologized in Best American Essays 2015 and her first collection of nonfiction, The Book of Difficult Fruit, was published by FSG in Spring 2021. She’s the author of Pie School and co-editor (with Samuel Ligon) of Pie & Whiskey.