Cooking In Place: 50 Days, Stories, and 70+ Recipes to Keep You Sane in Challenging Times

Whether out of necessity or in order to stay safe, during the pandemic Americans are and will continue to spend time at home. People have rediscovered the pleasures of cooking, whether isolated in place, crammed in a small household, or sheltering with family members. As people start returning to work, a realignment of values in terms of cooking at home will persist as we adjust to "the new normal."

From Sonoma chef, food entrepreneur, and co-founder of gourmet deli and marketplace Big Bottom Market, Michael Volpatt, author of THE BIG BOTTOM BISCUIT, comes a digital cookbook that speaks to the moment we are currently living in with a focus on a new normal in the kitchen.

The book is inspired by his daily Facebook Live cooking show that aired on the Big Bottom Market Facebook page every day for 50+ days as he sheltered in place. With more than 70 accessible, comforting and inspiring recipes for every day, Cooking in Place offers simple to prepare dishes, and more, to help get people through any crisis and into the kitchen. Michael also features Sonoma-based wineries (one in Michigan too) and artisans throughout the book.

Part chronicle and cooking lessons paired with some of his favorite recipes, Cooking in Place, tells the story of Michael’s time under kitchen quarantine. Each recipe is accompanied by Michael’s ability to tell unique stories and a percentage of every eBook sale will be donated back to Becoming Independent and Food for Thought Food Bank. Two organizations that are important to Michael and the Market.

Becoming Independent (BI) is a social impact organization established over 50 years ago to support people with disabilities in becoming more engaged and independent members of the community.

Food For Thought provides healing nutrition and compassion to over 850 people affected by serious illnesses in Sonoma County.