I’m honored to be invited to Giveaway 4 books to promote the upcoming Miami International Book Fair in its 30th year, Nov. 17-24 with street fair from Nov.22-24. Next 2 book Giveaway will be next week, hope you’ll visit again for another chance to win!
Here’s the first 2 book Giveaways generously sponsored by Miami Book Fair International. Sandra Gutierrez and Norman Van Aken will be making appearances at the Fair, details below.
The Miami Book Fair International (MBFI) celebrates its 30th anniversary this year, congratulations! It is held over eight days each November and continues to be one of the most significant cultural undertakings in the region, and still the largest and finest book fair of its 
kind in the nation. The Book Fair encompasses over 500 author presentations, national and international book exhibitors, educational programming, children’s activities, music, dance, visual arts, theatre, creative writing workshops, and a three-day street fair. The 2013 Fair will take place at the downtown campus of Miami Dade College on November 17-24, 2013.
Facebook: Miami Book Fair International or twitter @miamibookfair for the latest updates.
Ready for Book Giveaway? Keeping it simple, here you go:
1. Subscribe to my free newsletter in right sidebar so you’ll never miss special offers from premium sponsors only available to subscribers, meal ideas, videos, resources, tips and techniques, restaurant reviews and beyond.
2. Leave a comment below why you deserve to win Sandra Gutierrez or Norman Van Aken’s cookbook? Then email me wokstar at eleanorhoh dot com so I have your email if you win. Choose only ONE book.
3. Eligibility: Only for United States residents. Closing date: Sunday, November 24, 2013 at 12 midnight, ET. Check back here for winner.
4. A random winner will be picked and contacted via email. Respond ASAP, otherwise I will pick the next winner.
5. Your book will be sent directly through the publisher, good luck!
Sandra Gutierrez, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina’
In Latin American Street Food, Gutierrez uses her love of street food to take readers on a tasting tour of the most popular and delicious culinary fi
nds of 20 Latin American countries, including Mexico, Cuba, Peru & Brazil, translating them into 150 easy recipes for the home kitchen. Latin American Street Food, the first pan-Latin American street food cookbook, also features fascinating culinary history, personal stories, and how-to tips. Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor and Cuban Sandwiches. She said Latin American street food is gaining popularity in the United States because it’s inexpensive, fast, and flavorful. Visit her site to find out why she wrote this book!
Gutierrez, who grew up in the United States and Guatemala, is a food writer, recipe developer, and a leading expert on Latin cuisine. She is also a culinary instructor with 20 years of experience and currently lives in Cary, North Carolina.
“Sandra Gutierrez’s new cookbook is hip and delicious, evocative and practical, groundbreaking and wise. Gutierrez guides us through marketplaces, street corners, plazas, and home kitchens, documenting traditions, celebrating life, and explaining cultural distinctions along the way. She illuminates a vast category of cooking, spanning countries and centuries, transcending political boundaries to place us on the street, in the vibrant market stalls, sampling fresh, sizzling goodies from rolling carts and portable grills. Home cooks will find the recipes clear and accessible, an irresistible invitation from Sandra Gutierrez to bring the sparkling flavors of Latin street food into their kitchens and onto their tables.” —Nancie McDermott, author of Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan
For all street food fans, Gutierrez will be appearing Saturday, Nov.23, 1:30pm to talk about her book, Latin American Street Food. Click here for details.
I’ve always enjoyed street food in Asia and prepared this successfully for friends recently, all served on banana leaves laid out on newspaper! Oh what joy not to have to wash curry stained tablecloth, post coming soon. I can’t wait to try Sandra’s stews in my wok, I’m not too good with making empanadas or any baked goods.
Norman Van Aken, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken,
The creator of New American cuisine recounts a twenty-year saga, from the graveyard shift at an all-night barbeque joint to a James Beard award finalist for best restaurant in America. No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller. Norman Van Aken is known as the founding father of New World Cuisine, a celebration of Latin, Caribbean, Asian, African, and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world. The only Floridian inducted into the 
prestigious James Beard list of “Who’s Who in American Food and Beverage.”
Not only is Norman Van Aken’s culinary career astonishing, but his personal journey is perhaps even more amazing. He is completely self-taught as a chef, and he is perhaps the most literary-focused culinarian in America. This wonderful book brilliantly documents his extraordinary odyssey.
— Charlie Trotter, James Beard Award-winning chef and author
Note: Sadly, Chef Charlie Trotter passed away this past week.
Van Aken will be appearing Sat. Nov.23 at 1pm, click here for full details. Visit his site for more details.
Last year, I gave away his book, My Key West Kitchen to one of his hundreds of fans! I can’t believe he put this book together so quickly. Where does he find time to write, travel doing book tours and take care of Tuyo, his restaurant atop the Miami Culinary Institute in downtown Miami? Norman and I go way back to Key West, when I used to live right next to his office and I was not even involved in food yet.
