About this Event
Join us for a conversation with Kay Chun to celebrate her debut cookbook, Gather Around My Table, a book of 100 recipes that take inspiration from every corner of the globe in exciting, unexpected ways. She will be in conversation with Chris Morocco, followed by a signing.
PLEASE NOTE: RSVPs are encouraged but not required. Seating is limited and will be first come, first served. Doors open at 5:30 pm.
Can't attend?(please specify that you would like it signed in the comments box at checkout).
The debut cookbook from NYT Cooking contributor Kay Chun, featuring 100 accessible, globally inspired recipes for every table.
Gather Around My Table is a master class in recipe writing and home cooking. Here is an artist who cooks with a quiet restraint that makes you lean in. There’s a precision to Kay Chun’s recipe development style, yet whimsy in the way she combines flavors and ingredients that aren’t usually found together. Through her food, Kay proves that we all have more in common than we don’t. Our disparate cuisines touch at the edges, and when combined, deliciousness ensues. What a delight!”— Eric Kim, author of Korean American
Where does a great recipe come from? For Kay Chun, it’s all about the inspiration. And to a lifelong New Yorker, inspiration is all around. Drawing from a global pantry of ingredients — the Korean influences she grew up with and the many flavors that have shaped her — she shares fresh yet familiar dishes the whole family will love.
In Kay’s hands, dumplings are tossed with butter and Parmesan rather than soy sauce. Doenjang steps in for tomato paste, caramelized to add complexity and richness to sauces. Kimchi seasoning creates a punchy salad dressing. Gather Around My Table embraces cooking without boundaries: Think Pan con Tomate Bodega Rolls, Fava Bean and Sweet Pea Caesar, Creamy Scallion and Doenjang Midnight Pasta, Saturday Salmon and Rice, Brisket Matzoh Ball Soup, Korean Sunday Sauce, and tofu as you’ve never used it before (in smash burgers! And meatballs!). There’s an entire section on infused rices (so easy, so delicious), pickles for the table, and, to end your meal, a chapter of “Not Too Sweets.” These are flavor-forward recipes for every day of the week. In Kay Chun’s hands, the question “What’s for dinner?” will never have a boring answer again.
Kay Chun is a chef, writer, and culinary consultant. She is a regular contributor to NYT Cooking and has been an editor at several food publications, notably Gourmet, Food & Wine, Bon Appétit, and Real Simple. Her restaurant, Share, received accolades from The New York Times, New York, and Time Out for her market-driven globally inspired cooking. She also specializes in innovative food product development for consumer packaged goods brands. Kay is a native New Yorker and lives in Manhattan with her husband.
Chris Morocco is the Food Director of Bon Appétit, overseeing the Test Kitchen team and the recipes they develop. With over 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably at Bon Appétit where he has held many positions since 2011. A graduate of the French Culinary Institute, Chris seeks to translate the skills and wisdom of professional chefs for home cooks and anyone who is just looking for a great recipe. He lives in Philadelphia with his family.
Event venue & nearby stays
Rizzoli Bookstore, 1133 Broadway, New York, United States
Concerts, fests, parties, meetups — all the happenings, one place.