Pen Name: None Connection to Illinois: Art lives in Chicago’s Hyde Park neighborhood. Biography: A native of Jasper, Florida, Art studied at the Florida State University School of Business. He began his career with two internships at The Greenbrier Resort and was then selected to attend the prestigious Walt Disney Magic Kingdom College Program. Following graduation, Art took a position working at the Florida Governor’s Mansion where he worked as executive chef for Governor Bob Graham, now a U.S. senator, and his wife Adele.Art is a contributing editor to O, the Oprah Magazine and the Food section of Oprah.com and has appeared several times on “The Oprah Winfrey Show.” In 2003 Art established Common Threads, a nonprofit organization based on his passionate belief that families (whether a family by blood or a family of friends) all share an innate desire to care for each other, regardless of culture, race or geographic location.
Art Smith on WorldCat : http://www.worldcat.org/search?q=art+smith
|Back to the family :
ISBN: 9781418576882 OCLC: 759859697 Thomas Nelson, Nashville, Tenn. : 2007. Presents recipes for American comfort food that encourage the family to gather and eat together at mealtimes.
|Back to the family :
ISBN: 1401602894 OCLC: 76864123 Thomas Nelson, Nashville, Tenn. : 2007. Presents recipes for American "comfort food" that encourage the family to gather and eat together at mealtimes.
|Back to the Table :
ISBN: 1306752698 OCLC: 880406632 Hyperion, 2013.
|Back to the table :
ISBN: 0786868546 OCLC: 47297638 Hyperion, New York : Â©2001. Discusses the role of dining together in forming family bonds and provides recipes for foods including spided maple pecans, golden challah, seafood gumbo, potatoes in tomato sauce, Cuban paella, lamb chili, and strawberry-rhubarb pie.
|Kitchen life :
ISBN: 1401307736 OCLC: 55099496 Hyperion, New York : Â©2004. Presents a selection of more than 150 tasty, satisfying, and simple dishes for the entire family, demonstrating how--by creating more comprehensive pantries, organizing one's kitchen for efficiency, and creating weekly menus--to provide great meals that allow for today's hectic schedules.