What inspired you to write your book?
The love to culture, people and off course the food of north India.
I believe that cooking is not just a “task”, it connects people, involves all senses and requires patience and openness.
I wanted to share my culinary journey experience in north India with others.

About your Book:
If you love Asian food and especially Indian food, than you might love this book. This book will provide an introduction to Indian cooking: methods, history, cookware and more. In this Indian cooking kindle edition book you will find all kinds of Indian recipes: easy chicken recipes, quick dinner ideas (if you like something special), vegetarian recipes, Indian sweets, and a lot of spices such as saffron, cumin and turmeric..

This book will take you on a culinary journey through recipes and landscape and will give you a deeper glance of Northern India
The 50 best recipes of the region gathered especially for you as collected by the author during the years of culinary journey throughout north India.
This is not a regular Indian cookbook; this book gathers 50 AUTHENTIC north Indian recipes divided by different categories.
While most of eastern cookbooks are either inaccessible to the common western reader or it becomes “Americanized” in a way that the ingredients are being replaced with western industrial ingredients, making the recipes very different from its source.
The author choose to keep the recipes AUTHENTIC as she got them from the local people of north India. Along with that she attached an Indian-western ingredients dictionary- explaining about each ingredient and suggesting a reasonable, natural substitute in case one of the ingredient is missing,
Doing so, this cookbook will be great for all level of Foodies.
This book decently provides delicious tastes, smells and sights for the body & soul, takes you on a journey through the coulter and landscapes of north India and provides you an easy way to enjoy tasty north Indian dishes at home.

Cuisine Style or Food Genre
indian food. asian food

Sample Recipe or Food Advice
Curry Sauté with Peas & Cauliflower
Serves: 3
Total Prep Time: 25 minutes
Ingredients:
• 1 whole cauliflower, cut into florets
• 3/4 cup peas
• 1 large onion, sliced
• 2 green chilies, julienned
• 3 finely chopped tomatoes
• 2 tsp fresh ginger, minced
• 2 tsp fresh garlic, minced
• 1-1/2 tsp cumin seeds
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1 Tbsp. chili powder
• 1 Tbsp garam masala
• 1 cup natural yogurt
• Salt to taste
• 4 Tbsp oil
• 2 curry leaves
• Fresh Cilantro chopped, for garnishing
Method:
1. Soak the cauliflower florets in warm water with salt for about five minutes.
2. In a skillet, pour in the oil and heat to medium high, add the seeds, and curry leaves and sauté a minute to release the flavors into the oil.
3. Add the onions, chili’s, and stir-fry until golden brown.
4. Next, mix in the ginger and garlic and cook for about another two minutes and then add tomatoes.
5. Reduce heat to medium and cook for another five minutes.
6. Add the rest of the seasonings along with the peas with cauliflower and let simmer on low heat for five minutes more.
7. Turn off the heat, toss in the yogurt, and serve warm.

How do you see writing a food/cookbook as different from writing other genres of books?
I believe that when writing a cookbook it’s important to create a balance between keeping the recipes authentic and yet writing the method in a way the reader can follow with an ingredients that can be found in major groceries stores.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Write only about the food that you love to eat and cook.

How did you decide how to publish your book and where is it published through:
I thought that self publishing is the best way for me. I like to manage my things on my own.

Author Bio:
My name is Shira and I am a mother and a wife.
Over the years, out of my love to cultures and people, I’ve traveled different countries and regions around the world:
India, Nepal, Thailand, Morocco, the Middle East, Greece, Spain, the Balkans, and more
When I arrive to a new place, what I particularly like is to try to remove my “tourist” way of thinking and try to really get the sense of the area , the culture and the people, as if I were local .
With love and respect.
I believe that the best way to connect to people and to really understand a culture is through its kitchen: through the spices, markets, different dishes, smells and flavors. Because I love to cook I’m often interested in different cultures cousin:
I explore, taste, smell, experience and of course take pictures.
Fortunately, I made good friends all over the world through my desire to learn and experience local cooking.
I try to share this loves with the readers who also love culture and people, who wants to experience authentic cooking and believe as I do, that food is made with love.
Enjoy the culinary journey!

Website(s)
Link To Buy Book On Amazon

What inspired you to write your book?
I always liked to write and always enjoyed cooking. I am also told that I’m a good story teller. Writing a cookbook and adding humorous family stories just came naturally. My inspiration however was to pay tribute to the best everyday cook I ever meet, my mom, Gracie. Everyone in the family agreed, that mom could make a great meal out of the simplest things.

About your Book:
The recipes and stories in this cookbook are taken from my childhood of growing up in a house shared with my Sicilian grandparents. My mother did a majority of the cooking and was a creature of habit. I knew what day of the week it was just by looking at what I was eating.

In addition to great, simple recipes for every day of the week, I share with you some humorous stories behind each and every recipe.

Cuisine Style or Food Genre
Italian/Mediterranean

Sample Recipe or Food Advice
Veal Rolls Al Neapolitan

“I have a confession to make. I have not enjoyed veal rolls since I moved out of my family’s house many, many years ago. It’s not because they were not enjoyable, as they certainly were, but more because veal is so darn expensive and a bit on the fatty side. None-the-less you got to give this one a try.

My mom had two versions of this dish. The one below was simple and easy to make during the week, the other was more complicated and saved for special occasions. She called the more complicated one “Veal Rolls Al Siciliana” reflecting her heritage. I promise it will make a future edition of this book. This one “Veal Rolls Al Neapolitan” was a tribute to my father’s family.”

Ingredients:
• 1 lb. thin pounded veal cutlets
• 1/2 lb. thin sliced imported Italian prosciutto
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup or less chopped Italian parsley
• salt and pepper to taste

Cut the pounded cutlets into 2 inch squares. On each square place a strip of prosciutto, some parsley, and grated cheese. I like Romano here but if you think there’s too much of a salty taste between the Romano and the prosciutto, than use Parmesan. Carefully roll the squares and fasten with a toothpick lengthwise. Sprinkle with salt and pepper.

Heat butter in a decent sized skillet and cook the rolls over medium heat until golden brown on both sides. When done remove the toothpicks and serve with any drippings left in the pan.

What formats are your books in
eBook

How do you see writing a food/cookbook as different from writing other genres of books?
Attention to detail is paramount. You may think that putting a cookbook together is easy, but get one ingredient or one measurement wrong and watch the negative reviews roll in. In addition, there is a ton of cookbooks out there and you need to come up with a way to make your nook stand out. Not an easy job

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
As stated above, Pay close attention to detail. Get someone to edit or better still hire an editor. Also make sure if your self publishing to check the formatting. The first time I self published a eBook at Amazon I didn’t even look at the formatting. The book was out for a few hours and I was giving it away. My oldest daughter picked up the book and called me telling me the formatting was all over the place.

I quickly took the book out of circulation, but over 100 people had already downloaded it. Lesson learned, and I also invested in a cool software that gets the formatting down pat every time.

How did you decide how to publish your book and where is it published through:
Simple, go with Amazon. They are the 800 pound gorilla in the self publishing world and everyone one time or another visits the Amazon site. Make it on Amazon and you’re a successful author/

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Author Bio:
Mike Angarola – Former owner of an Italian Specialty shop named for his mom. Mike called his shop Gracie’s Ravioli and highlighted many of the special dinners, sauces and ingredients she used to make each and every meal unique.

After closing the shop a few years ago he continued with his mom’s legacy by sharing many of her secret recipes on the internet. Most recently he has started putting together a series of eBooks starting with “7 Days of Italian Cooking – Gracie’s Guide to Basic Italian Meals,” now available on Amazon Kindle – (http://www.amazon.com/dp/B00A3KOD00), and” Gracie’s Christmas Eve Recipe Book – Night of the Seven Fishes” – (http://www.amazon.com/dp/B00ALJ0AC8).

The newest eBook in the collection; “The Mediterranean Diet – Gracie’s Guide to Healthy Meals” is now available at http://www.amazon.com/dp/B00CRJEZ6W

These books not only include some great recipes, but give an amusing look into what it was like to grow up in an Italian household shared with Sicilian grandparents

Mike also publishes a weekly blog site dedicated to the Italian or Mediterranean lifestyle. Please stop by www.GraciesRavioli.com and check out

Website(s)
Author Home Page Link
Link To Buy Book On Amazon

Your Social Media Links
http://www.facebook.com/GraciesRavioli
http://twitter.com/graciesravioli

What inspired you to write your book?
Home cooks are often challenged and frustrated by their inability to prepare high-quality restaurant food in their own kitchens. There are some things that you can make at home and produce better results than most restaurants – pasta is one of those dishes. I wanted to give the home cook all the skills needed to produce delicious pasta for themselves.

About your Book:
For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chicago chef John Coletta of Quartino Ristorante & Wine Bar.

Cuisine Style or Food Genre
Italian, Pasta

Sample Recipe or Food Advice
Spaghetti with Monkfish Ragù (spaghetti al ragù coda di rospo)

Monkfish is often called “poor man’s lobster” because it somewhat resembles northern lobster in flavor and texture. If it is well trimmed of membrane, it makes a flavorful pasta dish at a fraction of the cost and labor required for real lobster.

Serves 4 to 6
3 tbsp extra-virgin olive oil
2 tbsp diced onion
2 tbsp diced peeled celery
2 tbsp diced trimmed fennel bulb
Salt and freshly ground white pepper
1 cup diced, skinless, boneless monkfish
1 cup dry white Italian wine
½ cup canned crushed Italian tomatoes
1 tbsp salt
1 lb dried spaghetti

1. In a covered pasta pot over high heat, bring water to a rapid boil.
2. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onion, celery and fennel and cook, stirring, until vegetables are tender but not browned, about 5 minutes. Season to taste with salt and pepper. Add monkfish, wine and tomatoes. Reduce heat to low and simmer for 20 minutes. Using a fork, mash monkfish until it flakes. Continue to cook until sauce thickens slightly, about 3 minutes. Cover and remove from heat. Set aside.
3. White sauce is simmering, add salt and dried gluten-free spaghetti to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.
4. Return sauté pan to medium heat. Add ½ cup of the reserved pasta water and gluten-free spaghetti and continue to cook for 2 to 3 minutes, using pasta tongs to toss and coat evenly, and adding more pasta water if necessary. Season to taste with salt and pepper. Toss well.
5. Transfer to a large serving bowl and serve immediately.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Italian food is what I know. This is what I grew up eating and have been cooking my entire life. I wrote this book to pass on my experiences so others can fully appreciate pasta.

How did you decide how to publish your book and where is it published through:
Paperback: 384 pages
Publisher: Robert Rose (October 1, 2009)
Language: English
ISBN-10: 0778802213
ISBN-13: 978-0778802211

Author Bio:
Throughout the centuries, the kitchen in Italian culture has been recognized as both the center of the heart and mind. This is a philosophy that still holds true today, as seen in the work of chef John Coletta. A first generation Italian-American, Coletta was born in New York City one year after his parents emigrated from Italy. With his father previously being a professional Italian chef in Rome and his mother an excellent Italian home cook, Coletta quickly cultivated a passion for Italian cuisine.

An award-winning chef who was named by a PBS TV series as one of “America’s Rising Star Chefs,” Coletta first began working in the industry as a teenager, when he would spend his summers working at a family owned restaurant in Italy. After graduating from New York City Technical College with a degree in Hotel Restaurant Management, Coletta worked at some of New York’s top restaurants including The Waldorf Astoria, the Four Seasons restaurant and Le Coup de Fusil.

Coletta has trained under legendary chefs like Alain Ducasse and Jöel Robuchon. Throughout the years, he has held several esteemed positions including chef di cucina at Nikolai’s Roof, a fine-dining restaurant located in Hilton Atlanta that earned a Mobil four-star rating during his tenure; and executive chef of Caesars Palace Hotel in Las Vegas, where he supervised a culinary staff of over 450 cooks and sous chefs. While serving as an executive chef of the five-star Shangri-la Hotel in Singapore, he was named one of the four “big guns” of Asian hotel cuisine by Sydney Morning Herald.

After returning to the States, Coletta opened Caliterra Bar & Grille in Chicago’s Wyndham hotel in 1999, which the Chicago Sun-Times named one of the city’s ten best Italian restaurants. From there, he joined the Carlucci Hospitality Group, where he designed and opened Carlucci Downers Grove restaurant. While the Italian dining concept was a success, receiving three star ratings from the Chicago Tribune and the Chicago Sun-Times, Coletta found himself wanting to have more creative control over his menu. In the summer of 2004 Coletta partnered with Steve Lombardo and Larry Shane to create Quartino Ristorante & Wine Bar – an authentic Italian restaurant that the trio still runs today.

Since opening in 2005, Quartino has been featured in several publications including USA Today Travel, Chicago Tribune and Chicago Sun-Times. Under his leadership, the restaurant also earned the coveted Ospitalità Italiana seal, which is awarded by the Italian government and recognizes restaurants abroad that properly promote the traditions of the Italian food culture. Quartino Ristorante also received three stars by the Chicago Tribune and the Chicago Sun-Times. In 2009, Coletta authored and published 250 True Italian Pasta Dishes, a cookbook dedicated to his passion for Italian gastronomy.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble

Your Social Media Links
https://www.facebook.com/QuartinoRestaurant
https://twitter.com/QuartinoChicago

What inspired you to write your book?
Whilst serving as a firefighter in the Pacific Northwest, I had the occasion to travel a great deal to Vancouver for training and meetings. The city is absolutely amazing with it’s diversity and eclectic vibe, all wrapped up with world-class international flair. I KNEW I had to do a cookbook on the food there! There are so many different tastes to represent.

About your Book:
From the hidden treasures tucked away in Gastown to sweeping panoramic views overlooking False Creek, these are sights, tastes and stories of our favorite restaurants. An homage in words and pictures, Signature Tastes of Vancouver captures the culinary essence of restaurants across the City of Glass. With over 125 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely Vancouver is showcased. An homage in words and pictures, Signature Tastes of Vancouver captures the culinary essence of the capital of British Columbia.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
Granville Island Brewery
Granville Island Beer Bread :

Ingredients
Night before:
1 1/4 cups bread flour
3/4 cup tepid water
1/4 teaspoon instant yeast
Day of:
1 – 12 oz Granville Island beer (room temperature)
1/4 cup olive oil
3 tablespoons dried onion flakes
4 teaspoon instant yeast
1/2 teaspoon ground pepper
1/4 cup sugar
4 – 41/2 cups bread flour
1 1/2 cups farmers sausage
2 – 3 cups grated Monterey Jack cheese

Method
The night before combine 1 1/4 of bread flour, 3/4 cup tepid water and 1/4 teaspoon instant yeast, cover with plastic wrap and set aside till next day. The next morning pour the night before mixture into a large bowl. Add in the room temp. bottle of beer, olive oil, dried onion flakes, 1 cup of bread flour, instant yeast, salt, pepper and sugar, with a wooden spoon mix all these ingredients together till well blended. Mix in another 1 1/2cups of flour. Sprinkle some more flour onto a flat surface. Pour out the wet dough onto the floured surface, place a little more flour on top. Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes, then place into a lightly oiled bowl, turn the dough over so all the sides are lightly coated. Cover with plastic and let rise for1 hour or till it has doubled in size. Sprinkle a little flour onto a flat surface and pour out the dough. Add the farmers sausage or any other cooked sausage you like. Add 1 cup of cheese and knead till all incorporated. Cover dough with plastic wrap and allow to rest for another 15 minutes. Afterwards cut dough in half, shape into loaves and place onto a cornmeal parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour. Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. Remove from oven and allow to cool on a wire rack.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
A cookbook is infinitely easier to mean because it can be framed and outlined.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Get started. Collect the recipes, and start making contacts. The rest will come.

How did you decide how to publish your book and where is it published through:
We are published through our media company, Smoke Alarm Media. Once we had a handle on producing books, it was a cinch to keep doing books in the same genre.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/

What inspired you to write your book?
I am a firefighter and chef. I come from a long line of chefs, although we did not call them that, and certainly they never used a cookbook as we know it. But my Southern heritage, which emphasizes a love of a place as well as food, is deeply ingrained in me. And seeing that same pride of location that Bellingham has, I was drawn to the food. Capturing that pride and that food was a natural extension. Whether the book is successful or not is not the concern as much as me saying “Thank you” for giving me a home here that I can identify with.

About your Book:
This is a collection of the restaurants, recipes and people that define Bellingham, Washington. From the hidden eateries tucked away in the Fountain District to sweeping views overlooking Bellingham Bay, these are the sights, tastes and stories of our favorite places. An homage in recipes and pictures, Signature Tastes of Bellingham captures the culinary essence of the City of Subdued Excitement.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
Man Pies Chicken Pie
This is the original Man Pie chicken pie that got the whole chain started…

Braising
3 # Chicken Thighs, bone in, skin off
1 Q Chicken stock(or water)
4 Celery Rib, washed, cut into large pieces
2 t Pepper
2 t Salt

1) Heat oven to 400F or 375F for convection.
2) Add all the ingredients to an oven safe covered casserole, dutch oven or pot.
2) Put the covered pot into the preheated oven.
3) Check every 10 minutes after 30, when the meat comes away from the bone (prior to shredding stage) it is done.
4) Remove the meat from the liquid and cool on a tray. Reserve the braising liquid.

Gravy
1 Q Braising liquid
3 Oz. Butter, salted
5 Oz. Flour, (high gluten preferred, all-purpose will work)
1 C Cream
1 Pinch Nutmeg, Ground
1 tsp Salt, 1 t minimum
1 tbsp Black Pepper, ground fine ( 1 tbs. min)

1) In a 2 quart(or larger) Sauce Pan. Melt the butter and stir in the flour while the butter is hot
2) Add 1 quart braising juice
3) Add cream
4) Whisk until smooth.
5) Cook on medium low for 30 minutes.
6) Add nutmeg, salt and pepper then test for seasoning.
7) Allow to cool.

Finish
All Chicken thigh meat, cooked, cooled, chopped

2 C Celery, ¼ inch sliced
1 C Carrots, ¼ inch slice
½ C Peas, frozen or fresh, not canned

1) Remove the skin and bones from the chicken and chop the meat into ½ inch pieces.
(take care to leave the joints out, and reserve everything to make stock.)
2) Bring 3 quarts of water to a rolling boil in a 4 quart pan.
3) Add celery slices to water and return to a boil. Cook until just tender, about 3 minutes. Either lift the celery from the water with a slotted spoon, or drain the celery through a colander set over a large bowl to catch the hot water. Leave the celery to cool and bring the water back to a rolling boil in the same pot.
4) Add sliced carrots to the water and return to a boil. Cook until just tender, about 4 minutes. Drain carrots and leave to cool. The cooking water can now be discarded.
5) Once celery and carrots are cool, mix together with chopped chicken. Add salt and pepper and mix gently.
6) Add the frozen peas and gravy. Mix thoroughly. Now you are ready to fill.
7) Fill your pastry shells
8) Make Glaze: 1 egg yolk thinned with 1 T of water.
9) Glaze the edge of the pastry where the top will contact the bottom.
10) Glaze the top of your pastry shells.
11) Bake within 48 hours, in a 425F oven until evenly golden brown. (Obviously store cold.)

a) We use french flaky pastry crust made with real quality butter, a recipe can be found in any French cook book that is “worth it’s salt”.
b) The filling should be cold when it is added to the dough.
c) Fresh grated nutmeg, and pepper, quality butter, good chicken, and carrots that are not too sweet, are things that will make your pie great instead of just good.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Oh this is infinitely easier, although not as fast (believe or not). You start with a theme, which helps define your borders. And then you just plug away. Tweaking recipes, the right photography, etc. is all a part of it, and that takes time. But at least you know when you have it done, and done well. Other genres, an author is taking such a bigger risk in investing themselves into a novel, that simply no one might like. Or worse, they don’t like and it becomes personal. No, thank you. I’ll take cookbooks.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Start right now…don’t wait. Pick a theme to guide you. Start collecting recipes. Start picking layouts. Just start. You will learn the rest “on-the-job”. I am now a best-selling author of 13 books and growing. And all because I simply started. If you have questions, email me, call me, whatever…I will do what I can to help.

How did you decide how to publish your book and where is it published through:
I decided to self-publish the first book, because I am impatient. And I wanted the control of it, good or bad. So I went through Lightning Source. Now, what I did do in the beginning was lay a foundation for a publishing company; hence I could hopefully repeat the success I expected on that first book. Now, we have a dozen titles, with several authors we are publishing other than myself. I want to give a chance to other authors, who have the passion to see this through.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/

What inspired you to write your book?
I am a firefighter and chef. I come from a long line of chefs, although we did not call them that, and certainly they never used a cookbook as we know it. But my Southern heritage, which emphasizes a love of a place as well as food, is deeply ingrained in me. And seeing that same pride of location that Spokane has, I was drawn to the food. Capturing that pride and that food was a natural extension. Whether the book is successful or not is not the concern as much as me saying “Thank you” for giving me a home here that I can identify with.

About your Book:
From the hidden treasures tucked away in the Garland district to sweeping panoramic views overlooking Spokane Falls, these are the sights, tastes and stories of our favorite restaurants and their recipes. An homage in words and pictures, Signature Tastes of Spokane captures the culinary essence of the Lilac City.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
Agave Latin Bistro-Northwest Paella
Agave Latin Bistro offers the finest in gourmet Latin cuisine. We are located at the corner of Lincoln and Sprague in downtown Spokane. Agave’s cuisine is spearheaded by Chef Ian Wingate, who offers an ever-changing menu of fantastic gourmet Latin fare and a late night tapas menu. Add to that a wide variety of top-shelf tequilas and liquors and a wine list rivaling any in town, and you’ve got the latest and greatest addition to Spokane’s downtown culinary experience.

2 Tbsp olive oil
2 oz. diced chicken
2 links of chorizo, sliced
½ lb. manila clams
4 oz. lobster meat, diced
8 prawns
¼ C. sliced calamari
1 tsp garlic, minced
1 tsp shallots, minced
1¼ C. diced yellow onion
½ tsp lemon juice
3 Tbsp white wine
¼ C. chicken stock
4 C. cooked saffron risotto
¼ C. diced red bell pepper
¼ C. diced tomato
¼ C. sliced asparagus
1/3 C. fresh grated parmesan cheese
pepper, to taste
1. In a large pan, heat the olive oil over high heat until smoking. Add the chicken and chorizo and sear, about 1 minute.
2. Add the clams, lobster, prawns, calamari, garlic, shallots, and onion and sauté until onions are soft, then add the lemon juice, white wine, and chicken stock.
3. Turn heat to medium, add the cooked saffron risotto and simmer for 1 minute.
4. Add the remaining ingredients and stir, cover with a lid for 2 minutes, or until clams open. Serve family style.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Oh this is infinitely easier, although not as fast (believe or not). You start with a theme, which helps define your borders. And then you just plug away. Tweaking recipes, the right photography, etc. is all a part of it, and that takes time. But at least you know when you have it done, and done well. Other genres, an author is taking such a bigger risk in investing themselves into a novel, that simply no one might like. Or worse, they don’t like and it becomes personal. No, thank you. I’ll take cookbooks.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Start right now…don’t wait. Pick a theme to guide you. Start collecting recipes. Start picking layouts. Just start. You will learn the rest “on-the-job”. I am now a best-selling author of 13 books and growing. And all because I simply started. If you have questions, email me, call me, whatever…I will do what I can to help.

How did you decide how to publish your book and where is it published through:
I decided to self-publish the first book, because I am impatient. All others after that we published as a bona-fide publisher. And I wanted the control of it, good or bad. So I went through Lightning Source. Now, what I did do in the beginning was lay a foundation for a publishing company; hence I could hopefully repeat the success I expected on that first book. Now, we have a dozen titles, with several authors we are publishing other than myself. I want to give a chance to other authors, who have the passion to see this through.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/

What inspired you to write your book?
I am a firefighter and chef. I come from a long line of chefs, although we did not call them that, and certainly they never used a cookbook as we know it. But my Southern heritage, which emphasizes a love of a place as well as food, is deeply ingrained in me. And seeing that same pride of location that Seattle has, I was drawn to the food. Capturing that pride and that food was a natural extension. Whether the book is successful or not is not the concern as much as me saying “Thank you” for giving me a home here that I can identify with.

About your Book:
From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas’s Serious Pie to Local 360’s famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
BEECHER’S ‘WORLD’S BEST’ MAC AND CHEESE
SERVES 4 AS A SIDE DISH

6 ounces penne pasta
2 cups Beecher’s Flagship Sauce (recipe follows)
1 ounce cheddar, grated ( 1/4 cup)
1 ounce Gruyere cheese, grated ( 1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees.

Oil or butter an 8-inch baking dish.

Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.

Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.

BEECHER’S FLAGSHIP CHEESE SAUCE
MAKES ABOUT 4 CUPS

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semihard cheese, such as Beecher’s Flagship, grated (about 3 1/2 cups)
2 ounces grated semisoft cheese, such as Beecher’s Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Oh this is infinitely easier, although not as fast (believe or not). You start with a theme, which helps define your borders. And then you just plug away. Tweaking recipes, the right photography, etc. is all a part of it, and that takes time. But at least you know when you have it done, and done well. Other genres, an author is taking such a bigger risk in investing themselves into a novel, that simply no one might like. Or worse, they don’t like and it becomes personal. No, thank you. I’ll take cookbooks.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Start right now…don’t wait. Pick a theme to guide you. Start collecting recipes. Start picking layouts. Just start. You will learn the rest “on-the-job”. I am now a best-selling author of 13 books and growing. And all because I simply started. If you have questions, email me, call me, whatever…I will do what I can to help.

How did you decide how to publish your book and where is it published through:
I decided to self-publish the first book, because I am impatient. All others after that we published as a bona-fide publisher. And I wanted the control of it, good or bad. So I went through Lightning Source. Now, what I did do in the beginning was lay a foundation for a publishing company; hence I could hopefully repeat the success I expected on that first book. Now, we have a dozen titles, with several authors we are publishing other than myself. I want to give a chance to other authors, who have the passion to see this through.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/

What inspired you to write your book?
I am a firefighter and chef. I come from a long line of chefs, although we did not call them that, and certainly they never used a cookbook as we know it. But my Southern heritage, which emphasizes a love of a place as well as food, is deeply ingrained in me. And seeing that same pride of location that Manhattan has, I was drawn to the food. Capturing that pride and that food was a natural extension. Whether the book is successful or not is not the concern as much as me saying “Thank you” for giving me a home here that I can identify with.

About your Book:
From the hidden treasures tucked away in Clinton to sweeping panoramic views overlooking the city, these are sights, tastes and stories of our favourite restaurants. Over 120 restaurant recipes and descriptions, and full page photographs make up this celebration of Place-Based Tastes. An homage in words and pictures, Signature Tastes of Manhattan captures the culinary essence of restaurants across New York City.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
Clinton Street Baking Company-Buttermilk Biscuits
Chef Neil Kleinberg of the Clinton Street Baking Company prepare his…

Ingredients
8 cups all-purpose flour, plus more for baking sheet
2 teaspoons coarse salt
2 tablespoons plus 2 teaspoons baking powder
1/4 cup sugar
3/4 cup vegetable shortening
3/4 cup cold unsalted butter (1 1/2 sticks)
3 cups buttermilk
Directions
In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.
Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Oh this is infinitely easier, although not as fast (believe or not). You start with a theme, which helps define your borders. And then you just plug away. Tweaking recipes, the right photography, etc. is all a part of it, and that takes time. But at least you know when you have it done, and done well. Other genres, an author is taking such a bigger risk in investing themselves into a novel, that simply no one might like. Or worse, they don’t like and it becomes personal. No, thank you. I’ll take cookbooks.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Start right now…don’t wait. Pick a theme to guide you. Start collecting recipes. Start picking layouts. Just start. You will learn the rest “on-the-job”. I am now a best-selling author of 13 books and growing. And all because I simply started. If you have questions, email me, call me, whatever…I will do what I can to help.

How did you decide how to publish your book and where is it published through:
I decided to self-publish the first book, because I am impatient. All others after that we published as a bona-fide publisher. And I wanted the control of it, good or bad. So I went through Lightning Source. Now, what I did do in the beginning was lay a foundation for a publishing company; hence I could hopefully repeat the success I expected on that first book. Now, we have a dozen titles, with several authors we are publishing other than myself. I want to give a chance to other authors, who have the passion to see this through.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/

What inspired you to write your book?
I am a firefighter and chef. I come from a long line of chefs, although we did not call them that, and certainly they never used a cookbook as we know it. But my Southern heritage, which emphasizes a love of a place as well as food, is deeply ingrained in me. And seeing that same pride of location that Atlanta has, I was drawn to the food. Capturing that pride and that food was a natural extension. Whether the book is successful or not is not the concern as much as me saying “Thank you” for giving me a home here that I can identify with.

About your Book:
From the hidden treasures tucked away in Sweet Auburn to sweeping panoramic views overlooking the city, these are sights, tastes and stories of our favourite restaurants. With over 150 restaurant recipes and full page photographs, this is an homage in words and pictures. Signature Tastes of Atlanta captures the culinary essence of restaurants across Atlanta.

Cuisine Style or Food Genre
Restaurant Recipes

Sample Recipe or Food Advice
Atlanta Fish Market-Hong Kong-Style Fish

Executive chef Robert Holley describes Hong Kong-Style Fish as one of Atlanta Fish Market’s signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures.
1/2 C. low-sodium soy sauce
1/4 C. water
3 oz dry sherry
2 tbsp. granulated sugar
2 tbsp. sesame oil
2 tbsp. olive oil
1 lb. fresh spinach, washed and stemmed
freshly ground black pepper
2 (6-oz) white fish fillets
2 tbsp. finely julienned ginger
2 tbsp. finely julienned green onions

1. In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
2. In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
3. Steam or saute fish until just done. Do not overcook.
4. To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

What formats are your books in
Print

How do you see writing a food/cookbook as different from writing other genres of books?
Oh this is infinitely easier, although not as fast (believe or not). You start with a theme, which helps define your borders. And then you just plug away. Tweaking recipes, the right photography, etc. is all a part of it, and that takes time. But at least you know when you have it done, and done well. Other genres, an author is taking such a bigger risk in investing themselves into a novel, that simply no one might like. Or worse, they don’t like and it becomes personal. No, thank you. I’ll take cookbooks.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Start right now…don’t wait. Pick a theme to guide you. Start collecting recipes. Start picking layouts. Just start. You will learn the rest “on-the-job”. I am now a best-selling author of 13 books and growing. And all because I simply started. If you have questions, email me, call me, whatever…I will do what I can to help.

How did you decide how to publish your book and where is it published through:
I decided to self-publish the first book, because I am impatient. All others after that we published as a bona-fide publisher. And I wanted the control of it, good or bad. So I went through Lightning Source. Now, what I did do in the beginning was lay a foundation for a publishing company; hence I could hopefully repeat the success I expected on that first book. Now, we have a dozen titles, with several authors we are publishing other than myself. I want to give a chance to other authors, who have the passion to see this through.

Author Bio:
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Website(s)
Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble
Link to Book for sale via other sites

Your Social Media Links
http://www.goodreads.com/author/show/5841381.Steven_W_Siler
https://www.facebook.com/steven.siler.92?ref=tn_tnmn
https://twitter.com/StevenWSiler
http://pinterest.com/signaturetastes/