Escape the madness of the mall and join us starting at 5pm for book signings with two great local cook book authors!
Sheilah Kaufman
5pm
DEMO: You've Never Tasted Anything Like This Garlic Dip
Bringing the flavors of the world into homes and kitchens is Sheilah Kaufman’s greatest gift. As the author of 26 delectable cookbooks and a culinary instructor for more than 40 years, Sheilah has shared her great passion for richly flavored, no-fuss food and cooking with thousands of home chefs across the nation.
Known by students and home chefs as the spokeswoman for all things “fearless and fussless,” Sheilah brings to the table uniquely refreshing and creative recipes that are practical and easy while maintaining a delicious elegance. With her many helpful hints and tips Sheilah removes the intimidation from cooking and entertaining. In her books, A Taste of Turkish Cuisine, and Sephardic Israeli Cuisine (Hippocrene Books) Sheilah shares with her readers the deeply beautiful tapestry of Turkish and Israeli food and culture, offering a multitude of delicious and healthy recipes that can easily be re-created in the American home and kitchen.
Few culinary instructors have achieved the culinary versatility that Sheilah has with her books and classes, spanning global cuisine from French and Mexican to Kosher and Mediterranean. From Alaska to Hawaii and Maine to Mexico, Sheilah has taught thousands of students who are endeared by her ability to teach all forms of cooking with humor and ease.
With her fearless and fussless series, including Sheilah’s Fearless Fussless Cookbook, (Delacorte, 1982), and her newest book UPPER CRUSTS Fabulous Ways To Use Bread and the new edition of SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking, Sheilah demonstrates the ease of entertaining with recipes taking less than 30 minutes preparation time while achieving stunning results. Recognized as an expert on entertaining, Glamour magazine noted, “If you like to entertain, Sheilah’s Fearless Fussless Cookbook, should be your best friend.”
A popular lecturer and expert on Mediterranean cooking and an expert on Jewish culinary traditions and history, Sheilah has been an invited guest speaker for Epcot’s Food and Wine Festival, the Smithsonian Institution, Marriott at Montgomery College, and the Jewish Museum of Montreal. She also lectures around the country on different topics as well as on cruise ships.
A prolific writer and editor, Sheilah is the food editor for JWI International and also the Maryland chain The Town Courier. She has written for numerous magazines and papers, including Vegetarian Times (articles on Cooking with Beer, Chanukah, and Turkish Cuisine), The Washington Post, Tampa Tribune, and the Baltimore Sun. She is a contributing editor to a number of papers in the USA. She was the fancy food and gourmet editor for Gift and Dec Magazine for more than 20 years. Sheilah has developed recipes for Beatrice Foods, Smucker’s, Gourmet Delight, Sunsweet, and is known for creating “The Cheater’s Diet” for Walden Farms.
A founding charter member of the International Association of Culinary Professionals, Sheilah also is an active member of Les Dames d’Escoffier. Sheilah’s web site is www.cookingwithsheilah.com.
Amy Riolo
7pm
DEMO: Hommus with Pita and Crudites; Rose and Mint Infused Fruit Salad; Apricot, Coconut, and Pistachio Bread Pudding
Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book, Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) was just released in March 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for The Smithsonian Institution, The National Museum of African Art, The Walters Art Museum, The Kennedy Center,The Textile Museum, The Embassy of the Arab Republic of Egypt, The Embassy of Yemen, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Egyptian Cultural and Education Bureau,The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV and WHYY.
She has also writes freelance articles for Cooking Light Magazine and her work has appeared in the Washington Post, Wall Street Journal, Cornell Alumni Magazine, and Egyptian newspapers. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Executive Board), Welcome to Washington International (co-chairs the Gourmet Committee), Cornell Club of Washington (Restaurant Series Planning Committee), The Hospitality and Information Service (a member of the Embassy Liaison Committee) Baltimore – Luxor – Alexandria Sister City Committee (chairperson of the Baltimore Friends of the Alexandria Library), and the World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the Washington DC, area and maintains a home in Egypt. She leads culinary tours to both the Mediterranean and Middle East.
You can learn more about Amy Riolo on her website, www.amyriolo.com.
Sheilah Kaufman
5pm
DEMO: You've Never Tasted Anything Like This Garlic Dip
Known by students and home chefs as the spokeswoman for all things “fearless and fussless,” Sheilah brings to the table uniquely refreshing and creative recipes that are practical and easy while maintaining a delicious elegance. With her many helpful hints and tips Sheilah removes the intimidation from cooking and entertaining. In her books, A Taste of Turkish Cuisine, and Sephardic Israeli Cuisine (Hippocrene Books) Sheilah shares with her readers the deeply beautiful tapestry of Turkish and Israeli food and culture, offering a multitude of delicious and healthy recipes that can easily be re-created in the American home and kitchen.
Few culinary instructors have achieved the culinary versatility that Sheilah has with her books and classes, spanning global cuisine from French and Mexican to Kosher and Mediterranean. From Alaska to Hawaii and Maine to Mexico, Sheilah has taught thousands of students who are endeared by her ability to teach all forms of cooking with humor and ease.
With her fearless and fussless series, including Sheilah’s Fearless Fussless Cookbook, (Delacorte, 1982), and her newest book UPPER CRUSTS Fabulous Ways To Use Bread and the new edition of SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking, Sheilah demonstrates the ease of entertaining with recipes taking less than 30 minutes preparation time while achieving stunning results. Recognized as an expert on entertaining, Glamour magazine noted, “If you like to entertain, Sheilah’s Fearless Fussless Cookbook, should be your best friend.”
A popular lecturer and expert on Mediterranean cooking and an expert on Jewish culinary traditions and history, Sheilah has been an invited guest speaker for Epcot’s Food and Wine Festival, the Smithsonian Institution, Marriott at Montgomery College, and the Jewish Museum of Montreal. She also lectures around the country on different topics as well as on cruise ships.
A prolific writer and editor, Sheilah is the food editor for JWI International and also the Maryland chain The Town Courier. She has written for numerous magazines and papers, including Vegetarian Times (articles on Cooking with Beer, Chanukah, and Turkish Cuisine), The Washington Post, Tampa Tribune, and the Baltimore Sun. She is a contributing editor to a number of papers in the USA. She was the fancy food and gourmet editor for Gift and Dec Magazine for more than 20 years. Sheilah has developed recipes for Beatrice Foods, Smucker’s, Gourmet Delight, Sunsweet, and is known for creating “The Cheater’s Diet” for Walden Farms.
A founding charter member of the International Association of Culinary Professionals, Sheilah also is an active member of Les Dames d’Escoffier. Sheilah’s web site is www.cookingwithsheilah.com.
Amy Riolo
7pm
DEMO: Hommus with Pita and Crudites; Rose and Mint Infused Fruit Salad; Apricot, Coconut, and Pistachio Bread Pudding
Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book, Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) was just released in March 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for The Smithsonian Institution, The National Museum of African Art, The Walters Art Museum, The Kennedy Center,The Textile Museum, The Embassy of the Arab Republic of Egypt, The Embassy of Yemen, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Egyptian Cultural and Education Bureau,The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV and WHYY.
She has also writes freelance articles for Cooking Light Magazine and her work has appeared in the Washington Post, Wall Street Journal, Cornell Alumni Magazine, and Egyptian newspapers. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Executive Board), Welcome to Washington International (co-chairs the Gourmet Committee), Cornell Club of Washington (Restaurant Series Planning Committee), The Hospitality and Information Service (a member of the Embassy Liaison Committee) Baltimore – Luxor – Alexandria Sister City Committee (chairperson of the Baltimore Friends of the Alexandria Library), and the World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the Washington DC, area and maintains a home in Egypt. She leads culinary tours to both the Mediterranean and Middle East.
You can learn more about Amy Riolo on her website, www.amyriolo.com.
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