Cooking Pavilion to heat up exhibits at Conference

Contact: Karee Williams

ALA Conference Services


For Immediate Release

May 29, 2009

CHICAGO—New this year at the American Library Association (ALA) Annual Conference, the Cooking Pavilion will feature a variety of chefs preparing recipes and signing autographs on the exhibit floor.

Barbecue experts, a pair of kid-sister chefs, a master mixologist and a gourmet pizza executive will highlight the Pavilion this July in Chicago. Visit the exhibit hall for displays of the latest cookbooks and live cooking presentations on the demonstration stage.

On Saturday, July 11, learn the art of slow-cooking from barbecue experts Gary Wiviott and Colleen Rush, authors of “Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons.” The book contains more than 130 recipes and step-by-step instructions for setting up your grill and cooking low and slow.

The exhibit hall will feature an array of author-chefs on Monday, July 13, each exploring a new approach to culinary art.

The spunky sisters Isabella and Olivia Gerasole, ages 11 and 9 years old, inspire and motivate other kids to become chefs and have fun while making healthy meals and snacks. The Gerasole sisters are authors of “Spatulatta Cookbook,” which includes more than 50 recipes arranged by season with special sections for vegetarians and snack foods.

Master mixologist Bridget Albert, author of “Market-Fresh Mixology: Cocktails for Every Season,” will show how additions from the farmer’s market, garden or pantry can elevate classic cocktails to the next level. Along with contributor Mary Barranco, Albert brings a clean, contemporary approach to cocktail mixing, using fine spirits and fresh ingredients to create cocktails for every occasion.

Last up on Monday will be Craig Priebe, the executive chef for Henry Crown & Co. in Chicago and author of “Grilled Pizzas & Piadinas.” Priebe has grilled for more than a decade, and his pizzas have won numerous culinary awards. His debut cookbook features more than 75 quick and easy recipes and teaches how to make gourmet restaurant food from home.

For more information visit the exhibits page of the ALA Annual Conference’s Web site at