Course Catalog

How to Cook a Book

Food is personal. Food is universal. Food is never just about food. We’ll sample a feast of food writing and share a table with Alice B. Toklas, Seamus Heaney, Sharon Olds, and prose from classic cookbooks. We’ll find the sweet spot where public and private lives collide in the kitchen. We’ll explore the nature of the recipe, then learn how to write and edit our own. Let’s write stories, poems, or essays about the dog-eared, sauce-spattered cookbook we’ve been writing since birth.

Beginning Fall 2021, we will be adding select in-person classes back to our course catalog. The majority of our classes will still be offered via Zoom.

If a class says IN-PERSON in its title, it will take place in person at our permanent home in Seattle.

If a class says ASYNCHRONOUS in its title, it will take place on Wet Ink, our asynchronous learning platform.

If a class does not have a marker after its title, it will take place via Zoom.

Instructor: Kate Lebo

Class Type: 2 Sessions

Start Date: 03/07/2015

End Date: 03/08/2015

Days of the Week: Saturday, Sunday

Time: 1:00 PM – 4:00 PM PST

Minimum Class Size: 5

Maximum Class Size: 15

$135.00 Member Price:
Become a member >

$150.00 General Price:

Class has begun, registration is closed.

Kate Lebo

Kate Lebo’s writing is anthologized in Best American Essays 2015 and her first collection of nonfiction, The Book of Difficult Fruit, is forthcoming from FSG. She’s the author of Pie School and co-editor (with Samuel Ligon) of Pie & Whiskey.

See current classes >