Online Event

Salt + Spine Cookbook Club

Dinner Party with Hetty McKinnon

Wed | Jul 21, 2021 | 5:30–7P PT

Teacher Hetty McKinnon

Guest Host Brian Hogan Stewart

The Salt + Spine Cookbook Club is thrilled to welcome Hetty McKinnon and her newest cookbook, To Asia, With Love: Everyday Asian Recipes and Stories From the Heart. Join Hetty, Brian Hogan Stewart of Salt + Spine, and other club participants for a virtual Dinner Party. Cook along with the Hetty (or just watch), enjoy the opportunity to ask questions, and connect with other cookbook lovers.
Please note: The Salt + Spine Cookbook Club Dinner Party is not a formal cooking class. It is a cooking-optional event meant for gathering together, interacting with the author and other club participants, and celebrating an exceptional book and writer.
The Salt & Spine Cookbook Club is like a regular book club…but with a special twist. Each season, we focus on one book—reading, cooking and connecting on social media (see “Participate” below). The bonus: we get together each season live with the author for a Dinner Party, sponsored by Hardcover Cook, the subscription box and ingredient shop for cookbook lovers. The Dinner Party is currently virtual (via Zoom); we look forward to the day when the club can meet in person at The Civic Kitchen.

Menu | Recipes

Pad Thai Salad
with Shredded Cabbage and Kale

Vegan "Fish Sauce"


Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list


Participate

There’s no charge to take part in other Cookbook Club activities:

LISTEN

Start the month by tuning in to Hetty McKinnon's chat with Salt + Spine host Brian Hogan Stewart about her first cookbook, and more. Already listened? Take a moment to re-visit the episode.

Hetty McKinnon on Salt + Spine

COOK

Grab your copy of To Asia, With Love and pick some recipes you’d like to make this month. Click here for a featured recipe from Hetty's visit with Salt + Spine to get you started.
Don’t have a copy of To Asia, With Love yet? You can purchase one, along with a wonderfully curated box of ingredients for making Hetty's recipes, from Dinner Party sponsor Hardcover Cook. Or buy from our friends at Omnivore Books, or support other local bookstores through Bookshop or Indiebound. Or check local libraries for hard copies or digital versions.

SHARE & ENGAGE

Show off what you’re cooking from To Asia, With Love! Snap a pic and use the hashtag #TalkCookbooks when sharing. And check out what others are making, too!
Plus, learn from Hetty as she shares cooking tips, recipes, behind-the-scenes content, and more—exclusively on our social media pages.

This salt + spine cookbook club dinner party is live and interactive.

The Dinner Party is held via Zoom, and you only need to purchase one spot per household. After registering, you will receive instructions for logging into the event. If applicable, cook-along recipes will be available 48 hours prior to the start of the event.

New to Zoom? Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teachers

Hetty McKinnon

HETTY MCKINNON is a cook and food writer, with a passion for vegetables and community. In 2011, she established Arthur Street Kitchen from her home in Sydney, where she delivered home-made salads to locals on her bicycle. In 2015, Hetty and her family relocated to Brooklyn, New York, where she continues to cook and write about food.
Hetty is the author of four bestselling cookbooks, Community: Salad Recipes from Arthur Street Kitchen (2014), Neighbourhood: Salads, Sweets and Stories from Home and Abroad (2017), the award-winning Family: New Vegetarian Comfort Food to Nourish Every Day (2019) and To Asia, with Love: Everyday Asian Recipes and Stories From the Heart (2021).
She is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Epicurious, ABC Life, Food & Wine, and The Guardian.
More about Hetty

Brian Hogan Stewart

BRIAN HOGAN STEWART is the host and creator of Salt + Spine. He is a once-budding chef who passed on a culinary school degree to pursue journalism. He's not a professional cook nor a cookbook author—but an avid home cook and an enthusiastic cookbook collector, with a collection now in the hundreds. (That may seem like a lot to some, but he envies Diana Henry’s 4,000-book library almost daily!)
Brian has worked extensively in journalism and new media, including leading a media company featuring a daily newspaper with circulation of 50,000+, a nightly newscast, and multiple digital properties. He has conducted hundreds (and hundreds…) of interviews throughout his career, including time spent covering food culture and personalities in the midwest.
Brian is a native of Iowa and graduated from the University of Iowa with a degree in journalism, English, and American studies.

Website