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If the Table Could Talk- A Taste of Celebrations

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Join us for a culinary cookbook extravaganza. If your table could talk, what would it say? Alyssa Alia is one of the top professional food stylists in the U.S. and a working mother of two who is proud to present her first solo cookbook, IF THE TABLE COULD TALK - A Taste of Celebrations from the Menus and Memories of the Life of a Food Stylist. Captured by the menus she's created and saved from decades of home celebrations, you'll find within these pages a treasure trove of well-loved family recipes - delectable, fun, easy-to-prepare and filled with joy! Over 200 recipes, developed and prepared lovingly by Alyssa over many years, are presented here with time-saving tips, make ahead tricks, decorating ideas and hints for how to make every gathering you host, big or small, a success. She presents this cookbook as an autobiography of her culinary life. Alyssa entices you with gorgeous photographs for every recipe - to anticipate every bite. Her life has been centered around beautifully prepared and delicious food as a professional food stylist and certified culinary chef. Her specialty is entertaining and she wants to show people how to do that without fuss as she's done for the last 31 years through recipes that culminate into menus for a variety of occasions. "Each recipe is a living short story from Alyssa's life...that's what this book is all about, love! Love of food and the people to whom we express that love through cooking, sharing meals and creating new memories," Al Owens, photographer of the cookbook, said. Alyssa is a graduate of Cornell University, has a chef certification from the New York Restaurant School, and was an attendee of Le Cordon Bleu, Paris. Through her lifelong culinary and artful career, she shares a taste of celebrations that will encourage you to create new, cherished memories around your table. A Letter from Alyssa If your table could talk, what would it tell you? In my life the most heartfelt loving memories were made when gathered around my family's table. Whether it be an everyday dinner with your children or a celebratory occasion, every moment that you gather and share food at the table brings people together. I wanted to recreate these memories by sharing recipes that were served around my table with love, throughout my life. I have said, so often, that eating and enjoying meals around the table reinforces the most precious memories of family and friends. The menus in this book are a lifelong autobiography, recorded memoir of milestone events and impromptu occasions at my table. I still have that menu 30 years later. I must have 100s of them. My menus are a treasured journal through time. I have been a professional food stylist for over 30 years, so I have included delicious photographs throughout the book that I prepared and food styled for your enjoyment. These cherished recipes are easy and fun, and most are even make-ahead. Since my professional life is styling food in the most beautiful way it can be for the camera, I have also included easy garnish and serving suggestions to make your parties showstoppers with minimal fuss and ease. Keep your table talking! En-JOY and cook just for the love it, Alyssa xo

Weniger Details

Alyssa was born in Jersey City,NJ and raised with her family in Closter,NJ. Her love of cooking started at a very young age loving spending time in the kitchen with her mother and her Nana. Growing up in an Italian household exposed me to cooking traditions, family Sunday dinners and healthy food preparation on a daily basis. At 16 years old, my Mom saw a help wanted sign in the window of a small gourmet store front called Cooktique in Tenafly, New Jersey, near where we lived in Closter. I applied and was hired as the owner's runner and assistant for two sum- mers and on weekends during the school year. The owner, Silvia Lehrer, gave me my first opportunity to work in a professional culinary atmosphere andI was hooked the minute I walked into her store. She also had a small cooking school in the back of the store where she taught classic cooking classes.I was the shopper, prepper and food gopher while demonstrating the newest craze, the Cuisinart Food Processor! Here is where I learned one of my most valuable cooking lessons, especially to make stock, stock and more stock. She would also have guest chefs for a few weeks each summer to teach spe- cialty classes and promote their first cookbooks. I was able to assist the renown French chef Jacques Pépin and the famous Italian chef noted for his extraordinary pasta making, Giuliano Bugialli. What a thrill and I didn't even know what celebrities they would become! I was just enamored by them - I was in cooking heaven. This was my passion and that is when I knew I wanted to pursue a career in food. I also worked as a Friendly's waitress the last three years of high school. Here is where I learned my people skills as well as service skills.During that time in high school my dad encouraged me to write to the food editors of national magazines to ask them how to pursue a career in the culinary arts. This was life-changing advice as many of them wrote back with college choices and even class suggestions. I was accepted to Cornell University and obtained a bachelors degree in nutritional sciences but I still was longing for more culinary training. For two college summers, my Dad also thought I should apply as an intern at the Lipton Company, now known as Unilever, where I was asked to work in the food science department. They introduced me to the Lipton Test Kitchens down the hall. This department developed and tested recipes for their food products and, again, I realized I needed to be in a kitchen environment. After graduating from Cornell, I was hired as a Test Kitchen Home Economist at Lipton and worked there for three years. I learned so much about the corporate food industry but I still longed for more advanced culinary training. I decided to leave Lipton and enrolled into a full time culinary chef program at the New York Restaurant School in New York City. I fell into my heaven and loved the training every day in my chef whites. I graduated with a chef certification with honors. Soon after, the school sponsored students for some extra training at Le Cordon Bleu, France, my dream school! After returning from Europe, I applied to many food magazines in New York City. One of the food editors, Jean Voltz, remembered my high school letter and hired me several times as a freelancer. I continued to freelance, over three years, for numerous publications. It was here where I performed more recipe development but then I would also be asked to go into the photography studio to food style the recipes for the camera. Everything started to click together for me. My food science training at Cornell, my culinary passion, love of food art, and then my professional culinary training - it was the perfect blend to become a professional food stylist. I continue to freelance as a food stylist presently.I have food styled over the years for many major food companies as well as magazines, for print, packaging, film, advertising, social media and video applications.