Punching bread. Rolling out pie crusts. Balancing sweetness and acidity. Baking is a great way to express our rage about the current state of our country. RAGE BAKING: The Transformative Power of Flour, Fury, and Women’s Voices by Kathy Gunst and Katherine Alford (Tiller Press; Hardcover; Publication Date: February 4, 2020; $24.99) speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. 

In RAGE BAKING, seasoned bakers and women’s rights enthusiasts Kathy Gunst and Katherine Alford offer 50+ pastry recipes, as well as inspirational essays, reflections, poems, and interviews with well-known bakers and impassioned women and activists, including Cecile Richards, Rebecca Traister, Carla Hall, Ani DiFranco, Ruth Reichl, Pam Houston, Ann Friedman, Von Diaz, and more. Bake down the patriarchy with recipes like:

• Impeachment Upside Down Cake (pgs 108-109)

• No More “Sheet” Cake (pgs 98-99)

• I’m Not Your Honey Cupcakes (pgs 84-85)

• Supreme Court Blueberry Crumble (pg 138)

RAGE BAKING offers a creative outlet to anyone needing to burn off some steam as we move into the 2020 elections. Join like-minded chefs, writers, and activists in enacting change through the power of flour.

ABOUT THE AUTHORS

Katherine Alford has a proven track record in food. She ran a New York Times 4-star kitchen, has been a Greenmarket Manager, as well as instructor and director of Peter Kump’s Cooking School (now Institute of Culinary Education). She spent the last twenty years at the Food Network, ultimately, as the Senior Vice President of Culinary, where she led the culinary team for TV, digital, and print. She ran the test kitchen that created multiple cookbooks that were IACP finalists, Food & Wine Best of the Best, and New York Times bestsellers. She oversaw recipe development and had a column in Food Network Magazine, the #1 food magazine with a monthly reach of over 1.3 million readers. She grew up in Washington, DC, in a politically active family; her passions are food and politics.

Kathy Gunst is a James Beard Award–winning journalist and the author of fifteen cookbooks. Her most recent books inclued Soup Swap and Rage Baking (with coauthor Katherine Alford). She is the award-winning Resident Chef for NPR’s Here and Now, heard on over 550 public radio stations with over 5 million listeners. She writes for many publications, including The Washington Post, EatingWell, Yankee, The New York Times, Food & Wine, and others. Gunst teaches food journalism and cooking at schools and universities around the globe.