MICHELE SCICOLONE Michele Scicolone is an award winning food writer and the author of 20 cookbooks. Her latest book, THE ITALIAN VEGETABLE COOKBOOK was published in March 2014 and is a collection of 200 favorite recipes for antipasti, soups, pasta, main dishes and desserts. THE MEDITERRANEAN SLOW COOKER, was published in January 2013. It is a collection of 125 recipes inspired by the food of the countries around the Mediterranean including Italy, France, Spain, Greece, Turkey, Morocco and several others. THE FRENCH SLOW COOKER was published in January 2012. It is a collection of classic French recipes adapted for use in the electric slow cooker (Crock Pot). Dorie Greenspan, author of Around My French Table wrote, "I'd bet that if French cooks could get their hands on Michele Scicolone's FRENCH SLOW COOKER, which is filled with smart, practical and convenient recipes, they'd never let it go."Michele's previous book THE ITALIAN SLOW COOKER, was published in January 2010 and immediately became a bestseller. She was also one of the editors of the 75th Anniversary edition of the classic Joy of Cooking, and has written about food, wine, and travel for many publications. Previous books include 1,000 ITALIAN RECIPES and The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written Pizza--Anyway You Slice It!, co-authored with her husband Charles Scicolone, an Italian wine (and pizza) authority. Michele's television appearances include Emeril Live, The CBS Morning Show, Good Morning America, and Cooking Live with Sara Moulton, as well as many local television and radio programs She has taught cooking at schools around the country including De Gustibus at Macy's, Sur la Table, and the Institute for Culinary Education and has consulted for many restaurants and food companies. Michele has been a spokesperson for the Italian Trade Commission and Williams Sonoma, and lecturer on Italian culture and cuisine at Hofstra and Henderson State Universities, and The Smithsonian Institute. Visit her website at www.MicheleScicolone.com.