{"product_id":"zahra-tangorra-author-talk-extra-sauce-the-good-the-bad-and-the-onions","title":"Zahra Tangorra Author Talk • Extra Sauce: The Good, the Bad, and the Onions","description":"\u003cdiv class=\"ii gt adO\" id=\":1qu\"\u003e\n\u003cdiv class=\"a3s aiL msg-7406865814953686502\" id=\":1qp\"\u003e\n\u003cdiv id=\"avWBGd-1363\"\u003e\n\u003cdiv lang=\"EN-US\"\u003e\n\u003cdiv class=\"m_-7406865814953686502WordSection1\"\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eZahra Tangorra\u003c\/b\u003e is a chef, restaurant consultant, and writer living in Brooklyn, New York. She is the chef and owner behind the cult-favorite Italian American popup Zaza Lazagna and the beloved former Cobble Hill restaurant Brucie. Brucie and Zaza have been featured in multiple publications and TV shows including \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe Village Voice\u003c\/i\u003e, \u003ci\u003eTIME\u003c\/i\u003e, \u003ci\u003eThe Daily News\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eGrub Street\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, MTV, \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e, and ABC News. Zahra’s writing has been featured in \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eLenny Letter\u003c\/i\u003e, \u003ci\u003eSpeaking Broadly\u003c\/i\u003e, and \u003ci\u003eEpicurious\u003c\/i\u003e.\u003cu\u003e\u003c\/u\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLiz Prueitt\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eis the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory. She is also the author of three Tartine cookbooks, and is a James Beard Pastry Chef Award winner. \u003c\/span\u003e\u003cspan\u003eFollow Liz on her \u003c\/span\u003e\u003ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/haveyourcakelizprueitt.substack.com\u0026amp;source=gmail\u0026amp;ust=1775695253451000\u0026amp;usg=AOvVaw1l30q9QMR_JJB4HMzhOg8e\" href=\"https:\/\/haveyourcakelizprueitt.substack.com\/\" target=\"_blank\"\u003eSubstack\u003c\/a\u003e\u003cspan\u003e, \u003cem\u003eHave Your Cake\u003c\/em\u003e, for gluten-free recipes, and on Instagram @lizprueitt_tartine\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hq gt\" id=\":22p\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cem\u003eExtra Sauce: The Good, The Bad, and the Onions\u003c\/em\u003e —\u003c\/strong\u003e At twenty-two years old, Zahra Tangorra was trying on adulthood and attempting to find herself when a harrowing, near-death experience stopped her in her tracks. It felt like a twisted version of a second chance. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWho am I?\u003c\/span\u003e\u003cspan\u003e She asked herself. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWhat do I love?\u003c\/span\u003e\u003cspan\u003e The answers started coming to her: stuffed shells and giant meatballs at J\u0026amp;J’s, the Italian red sauce joint of her Long Island childhood. Her mother's chocolate mousse pie and her father's sweet and savory pea soup. The loves of Zahra's life, the people and places and experiences that made her \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eher\u003c\/span\u003e\u003cspan\u003e, the relationships both loving and fraught—they were all, for better and sometimes worse, inextricably bound up with food.\u003cbr\u003e\u003cbr\u003eAs she reflects on life in all its delicious, messy, heartbreaking glory, Zahra reckons with the adrenaline-filled highs and devasting lows of opening cult-favorite Brooklyn restaurant Brucie, and then closing it at the height of its popularity. She writes about cooking her father his last meal and the unexpected yet beautiful things she found at the bottom of her grief after he died. She also explores the relationships she couldn’t save through cooking, like her fractured family of origin and the lover she had to leave in Tuscany. Finally, she writes about the immense courage it takes to allow ourselves to be loved, extra sauce and all.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":47402188538114,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/AuthorEventTemplate_1_031b5151-aa89-435f-afa8-9be25833901f.png?v=1775609264","url":"https:\/\/omnivorebooks.myshopify.com\/products\/zahra-tangorra-author-talk-extra-sauce-the-good-the-bad-and-the-onions","provider":"Omnivore Books on Food","version":"1.0","type":"link"}