Magers & Quinn Booksellers presents “Saturday Signings.” Every Saturday in December, great local authors will be available to make your book a unique present–at Magers & Quinn Booksellers. Signed books are one-of-a-kind gifts. No one else can give your dad a copy of Kevin Kling’s Holiday Inn dedicated to him by the author. Or a copy of Drink This with a personal recommendation from Dara Moskowitz-Drumdahl.
Magers & Quinn Booksellers makes it easy for you to get personalized gifts for everyone on your list. Every Saturday in December, authors will be in the store signing copies of their books. The events are free and open to the public.
1:00pm, Saturday, December 4–Glorious food books
- Dara Moskowitz-Grumdahl, food critic and author of Drink This: Wine Made Simple
- Stewart Woodman, chef at Heidi’s Minneapolis (2903 Lyndale Avenue S) and author of Shefzilla: Conquering Haute Cuisine at Home
“If you haven’t lived with reading Dara Moskowitz Grumdahl every week, you have missed the reason why we humans have opposing thumbs. They’re there so you can keep turning her pages. With Dara doing a wine book, the days are over of buying bottles because the labels match your home team colors. Be bamboozled and intimidated no more. Dara is about to give you the best and easiest kind of wine smarts, and gift you a good read in the bargain.”–Lynne Rossetto Kasper, host of The Splendid Table
“Straight-forward, clearly organized and ambitiously witty, [Drink This] makes reading about wine fundamentals interesting again. Includes many “conversations” with bigwigs in the industry, provocative sidebars, and a clever “what’s to love/hate” approach to major grapes.”–Epicurious.com
On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among neighbors and travelers alike. Undaunted, Woodman turned his time and energy to cooking on a smaller scale–at home, for family and friends. He learned to adjust his tools and ingredients but not his style, and the result is chef-quality fare suitable for the home kitchen.
“Shefzilla is a great achievement–superb recipes, pertinent insight into the mind of a fine chef, a nifty glimpse into the kitchens I wish I worked in–but mostly this is a finely tuned chronicle of the food we all want to cook and eat with friends and family.”–Andrew Zimmern, co-creator, host, and contributing producer of the Travel Channel’s Bizarre Foods