The Roger Smith Cookbook Conference
February 7-9, 2013
Tickets available at cookbookconf.com
Tune in to free webcast February 8-9, 2013

Stephen Schmidt is the principal researcher and writer for The Manuscript Cookbooks Survey, an online survey of pre-1865 English-language manuscript cookbooks held in U. S. libraries and other institutions, and is also a personal chef and cooking teacher in New York City, where he lives. He is the author of Master Recipes, a 940-page general-purpose cookbook, was an editor of and a principal contributor to the 1997 and 2006 editions of Joy of Cooking, has contributed to The Oxford Companion to American Food and Drink and Dictionnaire Universel du Pain, and has written for Cook’s Illustrated magazine and many other publications. He is currently working on Lemon Pudding, Watermelon Cake, and Miracle Pie, a history of American home dessert with recipes.

Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com

Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network. www.heritageradionetwork.com/programs/77-Straight-No-Chaser

Rozanne Gold, who began her career at age 23 as first chef to New York Mayor Ed Koch, is a four-time James Beard award-winning chef and international restaurant consultant. Alongside legendary restaurateur Joe Baum, she helped create three of New York’s iconic dining destinations, including the Rainbow Room, Windows on the World, and the Hudson River Club. She is the author of thirteen acclaimed cookbooks, including the revolutionary 1-2-3 cookbook series; Little Meals; Eat Fresh Food; and Radically Simple: Brilliant Flavors with Breathtaking Ease, which was named one of the “year’s best” by the New York Times and chosen as one of the most important cookbooks of the last 25 years by Cooking Light magazine. Ms. Gold was the entertaining columnist for Bon Appetit, and has written features for the New York Times, the Wall Street Journal, Oprah, and Gourmet. A frequent guest on National Public Radio, she writes a monthly column for Cooking Light and a weekly blog for the Huffington Post. Recently, Ms. Gold purchased Gourmet magazine’s extensive cookbook library and donated it to New York University in honor of her mother. A graduate of Tufts University in psychology and education, Ms. Gold is past President of Les Dames d’Escoffier, New York, and sits on the Board of the New York Zen Center for Contemplative Care. Currently, Ms. Gold is running a satellite kitchen for victims of Hurricane Sandy where more than 36,000 meals have been prepared.

Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com

Meet Florence Fabricant, known to some as "Flo Fab". Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant's Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeth’s Berry’s Great Bean Book (with Elizabeth Berry). She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the paper’s wine column. Florence can make or break a food business in this city - and the country at large for that matter. On Evolutionaries, find out how she found food writing, how she maintains such high standards and why it's still hard to turn down a pitch even after all these years. This program was sponsored by Fairway Market.