Welcome to Friday at Food Book Fair 2017! Friday tickets are available for the day-long Food Book Fair School, plus extra a la carte tickets for Literary Speed Dating and our Keynote Panel + Dinner.

Food Book Fair School: Media Bootcamp Edition
9am - 4pm | Liberty Hall


Do you work in food media? Are you aspiring to make a career jump, or level up? Simply curious or marinating on an unrequited cookbook idea? This one's for you. Join us for a day of breaking bread and breakout sessions with food media and publishing pros. A pass to this season's Food Book Fair School includes continental breakfast from Vermont Creamery and lunch by Samesa; mini workshops and talks on everything from pitching, proposing and self-publishing; time for peer-group gathering and networking; and Literary Speed Dating, a professional matchmaking session with top literary agents and editors.

10 am SESSIONS
- On authorship and co-authorship: Laurie Woolever, writer, editor, co-author "Appetites" and Genevieve Ko, author, "Better Baking" in one-on-one conversation
- On traditional publishing vs. self-publishing: Noah Fecks, photographer, author, "Toast Water,” and Victoria Granof, food stylist and co-author
- On building a brand: Allison Hooper, co-founder, Vermont Creamery
- On eating as an agricultural act: baking, fermenting and building earth from food waste: Britt Browne, artist, farmer, Finca Tierra Negra / Black Earth Farm

11 am SESSIONS
- On getting strangers to say yes (email edition): Naz Riahi, founder, Bitten
- On turning a blog into a book: Maya Wilson, blogger, author, "Alaska From Scratch"
- On building community: Alison Cayne, founder, Haven's Kitchen, author, "The Haven's Kitchen Cookbook" in conversation with Amanda Hesser, co-founder, Food52; moderated by Charlotte Druckman, author, "Stir, Sizzle, Bake"
- On creative partnerships: Zak Pelaccio and Peter Barrett, co-authors, "Project 258
Making Dinner at Fish & Game"

Literary Speed Dating
2pm - 4pm | Liberty Hall

A limited number of a la carte tickets are available for LSD with agents, editors, taste- and decision-makers from Clarkson Potter, Abrams BooksICM Partners, Empire Literary, Anthony Bourdain Books, Phaidon and more.

Featured agents and editors:

Amanda Englander, senior editor, Clarkson Potter
Anna Hezel, senior editor, TASTE
Andrea Barzvi, founder, Empire Literary
Angela Miller, co-founder, Miller Bowers Griffin Literary Management
Camaren Subhiyah, editor, Abrams Books
Emily Takoudes, executive commissioning editor of food and drink, Phaidon
Jeannine Dillon, editorial director, Quarto Publishing Group
Jenni Ferrari-Adler, literary agent, Union Literary
Jennifer Levesque, vice president and editorial director, Rodale
Judy Pray, executive editor, Artisan
Julie Will, editorial director, HarperWave
Kari Stuart, literary agent, ICM Partners
Laurie Woolever, writer, editor, lieutenant, Anthony Bourdain Books (ECCO)
Maria Ribas, literary agent, Stonesong
Meg Thompson, founder, Thompson Literary
Michael Szczerban, executive editor, Little, Brown & Co
Pam Krauss, publisher, Pam Krauss Books (Penguin Random House)
Sarah Billingsley, executive editor, Chronicle Books
Sierra Tishgart, senior editor, Grub Street
Stephanie Pesakoff, founder, Art Department Illustration Division

Keynote Panel Discussion + Dinner: What We Talk About When We Talk About Eating*
6pm - 9:30pm | Liberty Hall


*And making, sharing, selling and documenting — food today, in 2017, in the United States and the world.

Food Book Fair's 2017 keynote conversation features top voices in the food world exploring what it means to be engaged in the business, pleasure and politics of food today. 

Featured speakers
Ken Friedman, restaurateur
Samin Nosrat, chef, author and teacher
Mario Batali, chef, author, educator, TV host
Myisha Priest, associate professor, New York University, author
Moderated by Frank Bruni, author, The New York Times columnist

After we talk about eating, we eat. Join us for a "New Americana" dinner by the esteemed speakers on our Friday night panel. Chefs April Bloomfield, Mario Batali and Samin Nosrat will each take turns in the kitchen and dining room, with a special interlude inspired by Frank Bruni's latest book, "A Meatloaf in Every Oven," and dessert from Nicholas Morgenstern of Morgenstern's Finest Ice Cream and wine by Andre Hueston Mack of Mouton Noir Wines.

On the menu: kuku sabzi (Persian egg dish) with barberries, feta, walnuts and shaved radishes; agnolotti del plin with brown butter, sage and castelmagno; porchetta, and more to be announced.

Signed copies of books by featured speakers will be available for purchase.