The Chefs | Their Books: Seamus Mullen on Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, Hiroko Shimbo on Hiroko's American Kitchen (Cooking with Japanese Flavors) and Norman Van Aken on My Key West Kitchen
Sunday, Nov. 18, 2:00 p.m., Room 6100 (Building 6, 1st Floor, on N.E. 2nd Ave between 4th and 5th Street)
Author(s) and Guest(s)
Seamus Mullen
When award-winning chef Seamus Mullen was diagnosed with rheumatoid arthritis he sought treatment in what he knew best: food. Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better (Andrews McMeel, $35.00) incorporates 18 key ingredients (hero food) into 80 recipes designed for their healing properties—and their taste! Mullen is a New York chef known for approachable, modern Spanish cuisine. His restaurant, Terulia, receive a two-star review from The New York Times. Mullen is also a featured judge on the Foot Network series “Chopped.”
Hiroko Shimbo
More than 125 recipes are included in Hiroko Shimbo, Hiroko’s American Kitchen: Cooking with Japanese Flavors (Andrew McMeel Universal, $24.00). Rather than teaching Americans how to cook authentic Japanese cuisine, she focuses on integrating Japanese flavors, cooking techniques, and staples into the American kitchen. The foundation of the book is sex easily prepared homemade sauces and stocks. Hiroko’s best-selling book, The Japanese Kitchen, was the winner of the Best of The Best Award by Food & Wine.
Norman Van Aken
Long before Jimmy Buffett wrote “Margaritaville” about Key West, James Beard award-winning chef Norman Van Aken had already pledged allegiance to the magical little scrap of land at the end of the rainbow. He and his son follow up that pledge with My Key West Kitchen: Recipes and Stories (Kyle Books, $29.95). Part cookbook, part travelogue, part memoir, the two stroll through the streets of Key West, reminiscing and recreating dishes from “little joints,” established restaurants, and from the kitchens of friends and family past and present. “. . .a brilliant tour of one of the most special places in America.”—Mario Batali. Van Aken, known internationally as “the founding father of New World Cuisine,” is the chef and director of restaurants at Miami Dade College’s Miami Culinary Institute.
Schedule
Location
Miami Book Fair International * Miami Dade College
300 NE Second Ave., Miami, FL 33132
Room 6100 (Building 6, 1st Floor, on N.E. 2nd Ave between 4th and 5th Street)
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