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The Best Recipes from America's Food Festivals (Complete Idiot's Guide to) Paperback – September 4, 2007


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Editorial Reviews

About the Author

James O. Fraioli is a world traveler and food enthusiast who’s worked with many restaurants, bistros, festivals, and luminary chefs, such as Jacques Pepin, Emeril Lagasse, Roy Yamaguchi, and Martin Yan. He is the author of the award-winning cookbook Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs, and has appeared on The Food Network’s The Essence of Emeril.
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More About the Author

JAMES O. FRAIOLI: (pronounced "fray-o-lee") is a talented and experienced cookbook author, and a 2014 James Beard Award Winner. He has 23 cookbooks to his credit, with additional books in production.

Seasoned, skilled, and recognized for both the speed and grace of his writing, Fraioli's cookbooks have garnered numerous literary and design awards. His titles have been featured on The Food Network, The Ellen DeGeneres Show, and given as gifts to members of The White House staff. The author is notorious for teaming up with celebrity chefs and world-renowned restaurants to showcase the best the culinary world has to offer. Participating chefs over the years include James Beard award-winners John Ash, Tom Douglas, Bradley Ogden, Jacques Pepin, and Holly Smith, as well as Emeril Lagasse and Roy Yamaguchi. Fraioli's cookbooks have also appeared on dozens of national radio shows, including Martha Stewart Living Radio and Dining Around with Gene Burns. The author's beautiful and well-crafted books, continually noted for their exceptional prose, high production value, exquisite photography, and savory subject matter, have received further praise from such esteemed periodicals as Forbes Traveler, Reader's Digest, the San Francisco Chronicle, and the New York Times.

Prior to his successful book publishing career, Fraioli served as a contributing writer and editor for dozens of food and wine magazine publications, delivering more than 250 feature articles.

For more information, please visit: www.culinarybookcreations.com

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