Fabio Viviani on Fabio's American Home Kitchen: "I Love America, Guys"

Photo by Laine Doss
Fabio Viviani cooks up a storm at the Miami Book Fair International.
Fabio Viviani, the Italian-born chef who won America's heart on Top Chef, is taking Miami by storm.

First, the talented toque opened Siena Tavern in South Beach. The restaurant, a sister of the original Siena Tavern in Chicago, serves Viviani's takes on classic Italian cuisine, with many dishes originating in his grandmother's kitchen back in Florence.

Now, the chef is making two appearances at Miami Book Fair International at Miami Dade College Wolfson Campus this weekend. The chef will discuss his new book, Fabio's American Home Kitchen ($16.95). Released last month, the book explores Viviani's culinary adventures throughout the United States.

See also: Fabio Viviani Dishes About Siena Tavern Miami

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Molly Wizenberg on Her New Memoir: "Food Gives Rhythm to Our Lives"

Courtesy of Kyle Johnson
London author and restaurateur Molly Wizenberg.
Molly Wizenberg's food blog Orangette has been called the best food blog by the London Times. Her first memoir, A Homemade Life (2010), chronicled her food memories, dealing with her father's death, and meeting her husband-to-be, Brandon. Delancey (2014) is Wizenberg's second memoir, and it focuses on their decision to open a pizza restaurant in Seattle with recipes thrown into the mix. Short Order sat down with the New York Times bestselling author to discuss the new book, the restaurant, and tear-worthy pasta.

See also: Ruth Reichl Talks New Novel at Books & Books

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Van Aken's No Experience Necessary Whets the Appetite With Tales of Kitchens Past

All photos courtesy Norman Van Aken
Van Aken looks back at the road less traveled in his memoir, No Experience Necessary.
Norman Van Aken may not be a household name like some of his friends, but that's probably the way he wants it. Credited with being one of the founders of New World Cuisine, Van Aken paved the way for his publicly celebrated friends, such as Emeril Lagasse, Anthony Bourdain, and Mario Batali by creating (and making the world take notice of) the culinary revolution taking hold in the U.S. during the 1980s.

Before becoming an internationally renowned chef, he worked as a carny and sold flowers in Hawaii barefoot. He is more public radio than Food Network; more Key West than South Beach. Van Aken may be a chef, but everything he experienced on the path to discovering that calling has made him a storyteller, a skill he displays on his NPR radio show, "A Word on Food" and in his new book, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken.

See also: Norman Van Aken on His New Book, Miami's Food Scene, and Hanging Out With Anthony Bourdain

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Ruth Reichl Talks New Novel at Books & Books

Photo by Cassie Glenn
Ruth Reichl has a résumé any food writer would envy. As a national bestselling author, restaurant critic for both the Los Angeles Times and New York Times, and editor-in-chief of Condé Nast's former Gourmet magazine, she has made her mark in the culinary world. Now, she is dipping her toes in the fiction literary pool, a genre she considers the "most important thing in life."

On Mother's Day, Reichl spoke at Books & Books in Coral Gables about today's food-obsessed generation, the inspiration behind her new novel, and what she has to say to critics.

See also: Former Gourmet Editor-in-Chief, Author Ruth Reichl Dishes on the Art of Recipe Testing at Miami Book Fair

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Kosher Blogger Whitney Fisch and Three Others Release Modern E-Cookbook for Passover

Photo courtesy of Whitney Fisch
Cashew "cream" tomato soup with sun-dried tomato relish from 4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors.
"Modern" isn't a word typically associated with Passover. For starters, the holiday, which begins April 14 this year, commemorates the Jews' escape from slavery in Egypt thousands of years ago and is rife with age-old traditions. And when it comes to the food served throughout the eight days, many will tell you their families have been eating the exact same stuff since they can remember.

What's more, options are limited by Passover being the holiday of unleavened bread, where the only grain product permitted is matzo (unleavened bread). Though much can be made from matzo's byproducts, such as matzo flour and matzo meal (coarsely ground matzo), it's easy to tire of it all around day three.

See also: Help Zak the Baker Open A Wynwood Bakery and Cafe Through Kickstarter Campaign

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Scott Conant Dishes on Scarpetta's Fifth Anniversary, His New Book, and Miami's Food Scene

Laine Doss
Scott Conant signs his new book.
Scott Conant has a lot of celebrating to do.

The celebrity chef has just released The Scarpetta Cookbook ($22.71 on Amazon.com), which features 125 recipes from his award-winning Italian restaurant. Scarpetta's Miami outpost is also celebrating its fifth anniversary with a series of special dinners prepared by chef de cuisine Nina Compton -- who happens to be killing it on the current season of Top Chef.

We spoke to the dapper chef over a few glasses of Casa Dragones tequila about his accomplishments, the cookbook, and what's planned for the South Beach Wine & Food Festival.

See also: Best Expensive Italian Restaurant 2013 -- Scarpetta

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Miami Book Fair International Showcased Culinary Ladies

Laine Doss
Not much of a talker, but a big fan of books.
Long before Julia Child's Mastering the Art of French Cooking was published, people were reading and relishing books on culinary skills and the history of food. After all, food is a universal subject and, while we all have different tastes, we cal all agree that the acts of cooking and eating are something all humans have in common.

The 30th anniversary of the Miami Book Fair International highlighted culinary authors this year, with a stellar lineup of talks and demonstrations. Though there was no shortage of men like Norman Van Aken and former White House chef John Moeller, women dominated the discussions and demonstrations, which were held at the Miami Culinary Institute in downtown Miami.

See also: Miami Book Fair International: Meet Your Favorite Cookbook Authors

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Miami Book Fair International: Meet Your Favorite Cookbook Authors

Courtesy of Normal Van Aken
Chef Norman Van Aken will cook for you at Miami Book Fair International.
The 30th Miami Book Fair International has been going on all week, but the fair really gets heated up today, Friday, November 22, when the fair turns a large part of downtown Miami around Miami Dade College's Wolfson Campus into a bookworm's dream, with hundreds of thousands of books for sale, authors' panels, and autograph opportunities.

The most exciting events for foodies are the cooking demonstrations, held at Miami Culinary Institute's Wine Theatre, where celebrity chefs and cookbook authors such as Ingrid Hoffmann and Norman Van Aken share stories while cooking up a storm.

There's also a schedule of author panels, featuring your favorite food writers and cookbook authors discussing food and culture. Author panels are free with admission to the fair, and no additional tickets are required. The panels are held at Miami Culinary Institute, Building 6, first floor.

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Watch the Making of Daniel Boulud's My French Cuisine

Hachette Book Group
You, too, can cook like Daniel Boulud (in your dreams).
Daniel Boulud's new opus, My French Cuisine (Amazon.com, $36.75), has been released and its pretty gorgeous.

Celebrating the 20th anniversary of Daniel, the chef's three Michelin-starred Manhattan restaurant, the book is divided into three parts.

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Historic Heston: Jamie DeRosa Recalls Blumenthal as Food Historian

Screenshot from Historic Heston via YouTube
Historic Heston: The history of British food made beautiful.
Although you might not have eaten at Heston Blumenthal's three Michelin-star rated restaurant, The Fat Duck, which offers a tasting menu for £195 per person, it's pretty much certain you've heard about the chef and the restaurant.

Located in the town of Bray, about a 45-minute train ride from London's Paddington station, The Fat Duck has won nearly every award possible and Blumenthal has been named GQ's chef of the year several times. Other honors bestowed upon Blumenthal include a "Honorary Doctor of Science degree by Reading University for recognition for his unique scientific approach to food and long-standing relationship with the University's School of Food Biosciences" and Order of the British Empire by Her Majesty the Queen, a title of honor bestowed upon some of England's most popular celebrities.

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