Here’s foodies news you can use! The 26th annual Texas Book Festival kicks off on October 23 and runs through October 31.
For 2021, TBF features both virtual and in-person author appearances.
With nearly 200 authors and more than 100 sessions, this year’s hybrid Festival has something for everyone. Festival sessions are free and open to the public, and there are ticketed opportunities to see R.J. Palacio and Colson Whitehead.
Though you won’t be in the Cooking Tent to smell the delicious aromas floating through the air this year, TBF’s hybrid event is still bringing plenty of food-related discussions to the virtual table, sponsored by Central Market. You can see the full lineup and schedule at texasbookfestival.org.
FOOD AND COOKING-RELATED PANELS:
Tuesday, Oct. 26 | 2pm CST
San Antonio bestselling cookbook author and TBF alum Cassy Joy Garcia shares 120 recipes in her new book (Cook Once Dinner Fix) and one special recipe in this demonstration, all of them designed with a powerful twist: using the leftovers from one meal to quickly, affordably create a from-scratch meal the next day. Register here.
Tuesday, Oct. 26 | 4:45pm CST
Adrian Miller, James Beard Award winner and certified Kansas City Barbecue Society Judge, returns to Texas Book Festival to discuss Black Smoke: African Americans and the United States of Barbecue—both a twenty-two-recipe book and an important chronicle of how Black barbecuers, pitmasters and restauranteurs have enriched the culture of barbecue. Register here.
Saturday, Oct. 30 | 2:45pm CST
Cecily Wong’s (Gastro Obscura: A Food Adventurer’s Guide) is a detailed and richly illustrated testament to food as a gateway to a greater understanding of history, science, art and tradition. Join Wong as she discusses how people on all seven continents make food, eat, drink, and come together around the table. Register here.
Saturday, Oct. 30 | 4 pm CST
Restauranteur Joshua McFadden knows grains. His new cookbook (Grains for Every Season) captures via 200 delicious recipes the incredible versatility of barley, brown rice, buckwheat, quinoa and others. Peanut butter barley cookies, quinoa tempura, pizzas, pilaf—virtually any dish, and especially those in McFadden’s latest book, reach next-level flavor and texture once a home cook develops an eye for grains. Register here.
This article is a sponsored collaboration with Texas Book Festival 2021