In “Carla Hall’s Soul Food,” the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver Continue reading…
Past Food & Wine Events
We’re excited that Yotam Ottolenghi returns to our stage. His new book is a collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Key word: simple! In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors. He is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant Nopi.
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far Continue reading…
Nigella Lawson returns to our stage with her new cookbook, At My Table: A Celebration of Home Cooking, which includes over a hundred new recipes that she has shared with friends and family. She is a food enthusiast, television personality, and journalist, and has written ten bestselling cook books including the classics How to Eat, Feast, and How To Be A Domestic Goddess—the book that inspired a whole new generation of bakers. These books, her host role on ABC-TV’s The Taste, along with her Quick Collection apps, and her successful television series on Food Network, E! Entertainment Television, Style, and the BBC, have Continue reading…
Chloe Coscarelli made her mark into the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars. She has been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and bestselling cookbook author. Debunking the myth that vegan cooking is bland and visually unenticing, Chloe shares her bright, colorful, and tasteful recipes using fresh, healthy ingredients. She has published three bestselling cookbooks, bringing healthy and satisfying vegan and plant-based dishes to the masses.
Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition and coeditor of the internationally popular anthology Don’t Try This at Home. He has also coauthored more than two dozen cookbooks and memoirs with chefs. Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s.
Anthony Bourdain says of James Syhabout: “With Hawker Fare, Syhabout has done more than any other person in the world to get the word out about this unfairly, unnecessarily secret country and cuisine, and he’s done so with the most perfect invitation ever invented by mankind: spicy, fishy, MSG-y bowls of goodness. And BBQ. This book will make you a better person. That’s before you even try any of the recipes.”
Alice Waters comes to Live Talks Los Angeles to share her long awaited memoir. She is executive chef, founder, owner and of Chez Panisse Restaurant and Café in Berkeley, California. She also founded the Edible Schoolyard Project. Waters has received the National Humanities Medal, the French Legion of Honor, the WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Waters is the vice president of Slow Food International and the author of thirteen books.
We’e excited to welcome Yotam Ottolenghi back to our stage. He is the author of Plenty and Plenty More, and co-author of NOPI, Ottolenghi, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. All five books were New York Times bestsellers. Now Yotam Ottolenghi is sharing his secrets for making the very best baked goods, desserts, and confections in Sweet. The book features more than 120 recipes for delicious cookies, cakes, mini cakes, cheesecakes, confectionary, tarts, pies, puddings, and more.
Raghavan Iyer received a 2016 James Beard Award for his online video series Indian Curries: The Basics & Beyond. He is the author of 660 Curries, Indian Cooking Unfolded, Betty Crocker’s Indian Home Cooking, and The Turmeric Trail. He is also the host of the Emmy Award–winning documentary Asian Flavors. In Smashed, Mashed, Boiled, and Baked—and Fried, Too! A Celebration of Potatoes in 75 Irresistible Recipes, Raghavan pays tribute to his favorite ingredient in a continent-by-continent celebration of the amazing potato. Its recipes, inspired by a diversity of cuisines and accompanied by enticing full-color photographs, feature scrumptious starters, hearty mains, rich gratins, luscious sauces and condiments, and even desserts.