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Cookbook Author Roundtable
 Eating. It's the great American pastime, especially around the holiday season. But the joy of eating can't reach fruition until someone first experiences the joy of cooking and that's where our group of experts come in. Join nine renown culinary authors ---- Smita Chandra, Stan Frankenthaler, Victoria Granof, Kathy Gunst, Elinor Klivans, David Lebovitz, Sheila Lukins, Steven Raichlen, and Joanne Weir --- as they discuss, cookbook themes, hand-me-down recipes, recommended cookbooks, holiday entertaining and much more. Bon appetit!
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| Smita Chandra |
 Smita Chandra was born and raised in India. She learned Indian cooking the traditional way -- by watching her mother, grandmother, and aunts in the kitchen. The author of two previous cookbooks, From Bengal to Punjab and The Indian Grill: The Art of Tandoori Cooking at Home, Smita is also well known as a teacher of Indian cooking. She lives with her husband, Sanjeev, and their two sons in Toronto. Her most recent cookbook is, Cuisines of India.
Browse Smita Chandra's books on Amazon.com.
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| Stan Frankenthaler |
 Stan first started cooking professionally as a teenager, earning his way through the University of Georgia with kitchen jobs in Atlanta and Athens, GA. After graduating with a degree in English, Stan applied and was accepted to the Culinary Institute of America, where he graduated first in his class.
Stan moved to Boston in 1984 and found his first position as a poissioner at the Hotel Meridien. A year later, he began a 4-½ year stint at Jasper's, rising to the role of Sous Chef and serving as Head Chef while proprietor Jasper White wrote a cookbook. During that period, Jasper's won a four-star rating from the Boston Globe, and was inducted in Boston Magazine's "Hall of Fame." Stan left Jasper's in 1989 to tour the wine regions of Europe. When he returned, he took a position at Hamersley's Bistro. At the same time, Stan was launching his first independent venture, Choice Catering Company. His top quality prepared foods won rave reviews, including a "Best of Boston" award in 1990 from Boston Magazine. When the opportunity to become a co-owner and chef at The Blue Room presented itself, Stan closed. The Blue Room received enthusiastic reviews from Bon Appetit and Metropolitan Home and was named one of "America's Best New Restaurants" by Esquire in 1992.
Salamander opened its doors in September of 1994. Located in an old, renovated ink factory in Cambridge, Massachusetts, Salamander offered adventurous foods in a setting filled with creature comforts. Exceptional reviews followed from local Boston food media, as well as recognition by national media, from The New York Times, Washington Post, Esquire, Metropolitan Home, and Art Culinaire, to Food & Wine, Food Arts, Bon Appetit and Gourmet. Travel & Leisure called Salamander "the one not to miss," and Zagat's Boston survey has ranked Salamander in the top ten since the restaurant's first listing.
• Photo by Webb Chappell
Browse Stan Frankenthaler's books on Amazon.com.
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| Victoria Granof |
 Victoria Granof is a food stylist who was classically trained at Le Cordon Bleu. She has worked as a cooking instructor and as a chef and pastry chef at several restaurants in Los Angeles and has done recipe development or food styling for numerous cookbooks as well as for Bon Appétit, Food & Wine, Vogue, and InStyle and film and television. She lives in New York City and Taormina, Sicily. She is the author of Sweet Sicily.
Browse Victoria Granof's books on Amazon.com.
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| Kathy Gunst |
 Kathy Gunst is the author of six previous cookbooks, and the former culinary editor of Food & Wine. She has been a contributing editor at Parenting since 1990, and has written for The New York Times, Travel & Leisure, Bon Appetit, Cooking Light, and others. A graduate of the London Cordon Bleu School of Cookery, she is a regular contributor to WBUR Radio in Boston.
• Photo by Emma Rudolph
Browse Kathy Gunst's books on Amazon.com.
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| Elinor Klivans |
 Besides being a pastry chef and cookbook author, Elinor Klivans is a food journalist with years of experience. She is a regular contributor to The Washington Post and Boston Globe food section, and her articles have appeared in Bon Appétit, Eating Well, Fine Cooking, and Pastry Art and Design. Her other books include 125 Cookies to Bake, Nibble and Savor; Bake and Freeze Chocolate Desserts; and Bake and Freeze Desserts, which won the 1995 Martini and Rossi Dessert Cookbook Award and was nominated for a Julia Child Cookbook Award. She has appeared on numerous television shows including "Good Morning America," "Cooking Live" and "Home Matters."
• Photo by Anita Brosius-Scott
Browse Elinor Klivans's books on Amazon.com.
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| David Lebovitz |
 David received much of his training at Alice Waters' legendary restaurant Chez Panisse in Berkeley, California, where he spent over twelve years in the pastry department. He has received critical acclaim for his desserts, and has been featured in and written for such publications as Chocolatier, Cooking Light, Gourmet, Condé Nast Traveler, Cook's Illustrated, the New York Times, People, Sunset and USA Today. He has appeared on both local and national television programs including Bay Café and Home Matters.
David is the author of the best-selling Room For Dessert for HarperCollins, which was a finalist for the IACP/KitchenAid Cookbook Award for excellence in baking. This critically-acclaimed book includes many of the desserts that David created at Chez Panisse and Monsoon. The New York Times has called Room For Dessert "brilliantly appealing (with) recipes so good it becomes clear what a master baker he is" and the San Francisco Examiner hailed Room For Dessert as an "instant classic".
David was also the pastry chef at Bruce Cost's critically-acclaimed Monsoon restaurant, where he pioneered the use of traditional Asian ingredients and flavors into desserts. He also attended Callebaut College in Wieze, Belgium and was trained in baking and the art of confectionary at the Ecole Lenôtre in Paris.
David is co-editor of the book The Baker's Dozen Cookbook, in collaboration with other bakers including Marion Cunningham, Flo Braker, Alice Medrich, Fran Gage, and Carol Field. He also leads culinary tours highlighting the confectionery shops and bakeries of Belgium and France.
David Lebovitz's Website
Browse David Lebovitz's books on Amazon.com.
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| Sheila Lukins |
 Sheila Lukins is the cook and co-author of The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, The New Basics Cookbook, All Around the World Cookbook, and USA Cookbook among the most popular cookbooks ever published. She is also the food editor of Parade Magazine.
Browse Sheila Lukins's books on Amazon.com.
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| Steven Raichlen |
 Steven Raichlen --- author of the award-winning Barbecue Bible, How to Grill, and Miami Spice --- is a cooking teacher, food writer, syndicated columnist, and lecturer. He is the author of eight books and lives in Coconut Grove, Florida.
Browse Steven Raichlen's books on Amazon.com.
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| Joanne Weir |
 Joanne Weir is an award-winning cookbook author, food writer, cooking teacher, and professional chef. She is the author of Weir Cooking: Recipes from the Wine Country, and You Say Tomato and From Tapas to Meze, both of which were nominated for James Beard Cookbook Awards, as well as the Williams-Sonoma series Seasonal Celebrations. Her work has appeared in major magazines and newspapers. Weir teaches around the world; she is the winner of the IACP Cooking Teacher Award of Excellence and the host of the public television series "Weir Cooking in the Wine Country." She lives in San Francisco.
Browse Joanne Weir's books on Amazon.com.
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