What's Cooking Stage
WHAT’S COOKING @ ALA STAGE
Exhibit Hall A1 – located at the end of the 600 aisle
The cooking stage will be heating up the exhibit floor with fantastic displays of the latest cookbooks. Chefs will be there every day to prepare the hottest recipes on the Demonstration Stage and to autograph their latest books.
Saturday June 29, 2013
Feasting on Fiction
Amy Alessio is an award winning teen librarian. Her co-authored title, A Year of Programs for Teens 2, is published by American Library Association Editions and Mind Bending Mysterious Services for Teens will follow along with A Year of Club Activities for Teens. To feed her book addiction, she reads and reviews teen mysteries for Crimespree, adult mysteries and romance for Booklist Magazine and teen fiction for Teenreads.com . Her first young adult mystery Taking the High Ground will be published in 2013. She has an Alana O’Neill series of adult mystery short stories with recipes available for Kindle. She also conducts workshops on Vintage Cookbooks and Crafts. Learn more at www.amyalessio.com.
Jane Barthelemy has served as Dessert Chef, Head Chef, and CFO of various restaurants and bakeries around the country. She has been writing and teaching seminars on health food since 2009, and runs her own private healing practice, Quantum Body Healing in Portland, Oregon. Visit her blog at JanesHealthyKitchen.com.
Catherine McCord is the founder of the popular website Weelicious.com, a 2010 Babble Blog of the Year, and the Weelicious cookbook. She attended the Institute of Culinary Education in New York City, and has worked in several high-end restaurants. A former model and television host, she lives in Los Angeles with her husband and two children.
Cool Kids Cook
“A pint-sized culinary phenomenon!” – New Orleans Times-Picayune
Kid Chef Eliana grew up in a family of cooks. With grandparents from Cajun Louisiana, the Philippines, Cuba, and Honduras, Eliana’s recipes have international flair. She loves traveling and spending time in the kitchen with her family. Eliana says, “Cooking is so much fun. You can be creative and invent new recipes.” Eliana’s first cookbook, Eliana Cooks! Recipes for Creative Kids was released in October 2010. Her second cookbook, Cool Kids Cook: Louisiana, the first in a series, debuts in Spring 2013 (Pelican Publishing).
Put’em Up! Fruit
Sherri Brooks Vinton
Sherri Brooks Vinton is the author of Put ‘em Up! and The Real Food Revival. Her writing, talks, and hands-on workshops teach how to find, cook and preserve local, seasonal, farm friendly food. Her website can be found at www.sherribrooksvinton.com. She lives in Connecticut.
Sunday June 30, 2013
Where There’s Smoke
After leading some of the top restaurants in Washington, DC, Barton Seaver now focuses his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues. Lauded as a leader in sustainability by Seafood Choices Alliance, Seaver was named a Fellow with the National Geographic Society and works with their Ocean Initiative program to demonstrate that the choices we make for dinner have a direct impact on the ocean and its fragile ecosystems. Seaver works closely with Harvard's Center for Health and the Global Environment to bring together Boston hospitals and health-care providers with healthier and more sustainable food service opportunities.
Hot Doug’s: The Book
When it comes to hot dogs, Hot Doug's owner Doug Sohn is the master of the craft. His gourmet ingredients and professionally trained culinary flair has earned him national recognition and praise, as well as a spot on Anthony Bourdain's list of the 13 places to eat before you die. Truly, Doug and his hot dog shop have changed the landscape of encased meats forever. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons—both famous and average Joe—who have declared Sohn the king of dogs.
Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less
Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is also a spokesperson and consultant to General Mills, Target, and other companies. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.
The New Midwestern Table
Amy Thielen grew up a few miles from the headwaters of the Mississippi River in rural Minnesota. She cooked in New York City restaurants for seven years under chefs David Bouley, Daniel Boulud, Jean-Georges Vongerichten, and Shea Gallante. Since returning to Minnesota in 2008, she has written for Saveur, Men’s Journal, and the Star Tribune, and won a James Beard Journalism Award in 2011. She lives in the country near Park Rapids, Minnesota, with her husband and their son.
Thielen applies her professionally honed cooking skills to the classic Midwestern dishes that she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate.
Monday July 1, 2013
Chicago Chef's Table: Extraordinary Recipes from the Windy City
Globe Pequot Press
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.
The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company
When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: had she made enough pie? The Hoosier Mama Book of Pie includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.