**MEDIA ALERT**

CHEF JOHN BESH HOSTS COOKBOOK SIGNING IN PENSACOLA

John Besh is the acclaimed chef committed to “bringing back” New Orleans after Hurricane Katrina.

Food & Wine named him one of the Top 10 Best New Chefs in America in 1999.

WHAT

Chef John Besh is coming to Pensacola to host a book signing of his new cookbook Cooking from the Heart (Oct 29th, 2013; Andrews McMeel).

For more information on John’s new cookbook, visit www.chefjohnbesh.com.

WHEN

Sunday, November 17, 2013; 1pm – 2:30pm

WHERE

DUH; 501 N 9th Ave Pensacola, FL 32501

WHO

John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he aims to preserve and promote ingredients, techniques, and heritage. John’s cookbooks, My New Orleans and My Family Table, were each recognized with an IACP Award. His third cookbook, “Cooking from the Heart,” was released on October 29th, 2013. He hosts two national public television cooking shows based on the books.

Goodreads Author Info

John Besh is the acclaimed chef committed to “bringing back” New Orleans after Hurricane Katrina. Besh grew up in Southern Louisiana and graduated from The Culinary Institute of America. Food & Wine named him one of the Top 10 Best New Chefs in America in 1999. His passion for food and New Orleans is always simmering.

Besh owns and operates New Orleans restaurants: August, his downtown flagship. Luke is his newest adventure, a downtown brasserie. La Provence, a rustic French restaurant and mini-farm just north of New Orleans. And, not to be overlooked, the award-winning, Besh Steak. ”

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INTERVIEWS:

Please let us know if you are interested in an advance interview with John.

CONTACT:

Sophie Latapie I sophie@thedooronline.com I 646-340-1768

ABOUT THE BOOK:

COOKING FROM THE HEART: My Favorite Lessons Learned Along the Way (October 29, 2013; Andrews McMeel Publishing; Hardcover; $40.00) recalls the places, lessons, and mentors that shaped John Besh’s culinary journey. His engaging personal narrative takes the reader to his touchstones, from the heart of Germany’s Black Forest to the sun-drenched south of France. Each chapter features a lesson learned, told in Besh’s own charming style, full of heartfelt memories and delicious recipes.

 With 375 original and archival photographs and 140 easy-to-follow recipes, the 11 chapters bring John’s experiences home into the everyday cook’s kitchen. The book also includes instructional “Cooking Lessons,” illustrated with step-by-step photography, that demonstrate techniques which will help readers master classics such as building a perfect green salad, roasting a whole fish, coaxing deep flavor from stews and roasts, making easy and elegant fruit desserts start to finish and many others.

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