Brian Noyes In-Store Book Signing- The Red Truck Bakery Farmhouse Cookbook at Manuel's Tavern
PLEASE NOTE THAT THIS EVENT HAS BEEN MOVED FROM MANUEL'S TAVERN TO A CAPPELLA BOOKS.
Proprietor and baker-in-chief Brian Noyes share 95+ new recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen.
A Cappella Books welcomes Noyes for an afternoon signing to celebrate the release of his new cookbook, “The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery.”
We'll have some special treats from the Red Truck Bakery on hand!
This event is free and open to the public, and copies of the book will be available for purchase.
Pre-signed copies are also available for purchase here:
About the Book
Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of “The Red Truck Bakery Cookbook,” presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakery’s home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, “The Red Truck Bakery Farmhouse Cookbook” features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery’s thousands of customers nationwide—plus recipes for favorite Red Truck Bakery dishes that have not been shared before.
From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called “the perfect Southern dessert”), the recipes in “The Red Truck Bakery Farmhouse Cookbook” are what we are all craving—unfussy, homey, Southern-leaning dishes that focus on local produce but don’t shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagna with Port Sauce, and the Bakery’s beloved “Beetloaf” Sandwiches.
True to the spirit of the Red Truck Bakery, the recipes in the “Red Truck Bakery Farmhouse Cookbook” deliver unfailingly delicious comfort all year round.
About the Author
Brian Noyes is the founder of the Red Truck Bakery in Marshall, Virginia, and the author of “The Red Truck Bakery Cookbook.” Brian trained at the Culinary Institute of America (CIA) in Hyde Park, New York, at King Arthur Baking in Norwich, Vermont, and at L’Academie de Cuisine near Washington, D.C. While he was the art director the Washington Post and Smithsonian magazines, Brian baked pies and breads on weekends in his Virginia Piedmont farmhouse and sold them out of an old red truck he bought from designer Tommy Hilfiger. The bakery now has two destination locations in historic buildings, ships thousands of baked goods nationwide, and has earned accolades from Oprah Winfrey, Barack Obama, and many national publications. Brian is an advisor to the Jacques Pépin Foundation and a member of the Southern Foodways Alliance and the James Beard Foundation. He has written for The Washington Post, Smithsonian, Preservation, Taste of the South, The Local Palate, and Garden & Gun.
