AUTHOR EVENT! Sat. Oct. 7. Hillary Dixler Canavan in conversation with Reem Assil and Belinda Leong. Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters. 3:00 P.M. FREE TO ATTEND!

Free

Pre-order a signed copy here. Ships after October 7. We'll also have plenty of copies on hand to purchase at the event.

PLANNING TO ATTEND? NO NEED TO R.S.VP. by clicking the ADD TO CART button - JUST COME!

All the must-eat recipes from the most popular and influential restaurants across the country, brought to you by Hillary Dixler Canavan, the restaurant editor of the food and dining culture brand Eater and its dedicated team of experts. Foreword by Stephanie Wu, Editor-in-Chief of Eater

Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks.

You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more.

Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food—Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home.

Moderator bio: Hillary Dixler Canavan is Eater’s restaurant editor. She worked her way up through the New York City restaurant scene before landing at Eater in 2013. As part of the publication’s award-winning editorial team, she defines the scope of Eater’s national restaurant coverage and leads major initiatives including the Best New Restaurant list. She lives in Los Angeles with her husband and daughter.

Panelist bio(s):

Reem Assil is a Palestinian-Syrian chef and activist, based in Oakland, CA, working at the intersection of food, community, and social justice. She is the founder of nationally-acclaimed Reem’s California, an Arab bakery and restaurant that builds community across cultures and experiences through the warmth of Arab bread and hospitality. Reem has garnered an array of top accolades in the culinary world, including James Beard finalist for Outstanding Chef (2022) back to back semifinalist for Best Chef: West (2018-19). Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership to have a voice in their jobs and their neighborhoods. Reem is the author of New York Times-reviewed cookbook Arabiyya: Recipes from the Life of an Arab in Diaspora (2022).

Belinda Leong began and honed her skills as a pastry chef over eight years at Restaurant Gary Danko in San Francisco. She moved to Europe staging at Pierre Herme in Paris, Bubo in Barcelona, and the two Michelin starred Noma in Copenhagen. Returning to the Bay Area, she became pastry chef at Manresa in Los Gatos. While at Manresa, Belinda decided to introduce her pastries to the public through "pop-ups" and partnerships with select coffee shops. San Francisco Magazine named her 2012’s Best Pastry Chef of the Year. The success of her "pop-ups" encouraged Belinda to focus solely on b.Patisserie, which opened to critical acclaim in February 2013. She became business partners with Michel Suas, founder of San Francisco Baking Institute. In recognition of her work, she became a James Beard Best Pastry Chef 2014 Finalist and Outstanding Baker Finalist in 2015, 2016, 2017 and 2018. She won the James Beard Outstanding Baker Award in 2018. b. Patisserie Hawaii opened in 2014 in Oahu. b. Patisserie opened their first location in Seoul, Korea in 2018, and now they have the third location that was opened in April 2021. Routier Restaurant opened in 2020, partnering with Chef John Paul Carmona and Michel Suas.

A note about our in-person events:

Event capacity is 50 people, first come, first served and standing room only. Masks are optional.

As always, signed books will be available for anyone who wants one. If you can't make it to the talk, pre-order a signed copy of the book and we'll ship it to you. Pre-order a signed copy here. Ships after October 7.

Collections: Chefs & Restaurants, Events, General & Ingredients, General Cooking