The co-host of ABC's The Chew and "Fan Favorite" on Bravo's Top Chef All-Stars offers 130 recipes that embody the universal appeal of all kinds of comfort food in Carla's Comfort Foods: Favorite Dishes from Around the World.
Inspired by Carla's love of family suppers and international flavors, each section of the book offers a description of a foundational recipe followed by some international variations. With an emphasis on Southern-based comfort foods reinvented Carla-style, recipes include: Chitrana Peanut-Coconut Rice, Tomato-Pepper Mahi-Mahi Stew, Salted Peanut Chocolate Pudding Tarts, and Quince Corn Cake.
Carla, who lives in DC, is the owner of Carla Hall Petite Cookies, an artisanal cookie company that specializes in creating sweet and savory "petite bites of love."
In conversation with Pati Jinich of Pati's Mexican Table.
Carla Hall is a co-host of ABC's popular lifestyle series "The Chew," seated alongside restaurateurs and "Iron Chef America" stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo's "Top Chef," where she won over audiences with her fun catch phrase, "Hootie Hoo" and her philosophy to always cook with love. Hall is the owner of Carla Hall Petite Cookies, an artisan cookie company that specializes in creating sweet and savory "petite bites of love." Her approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living. Her newest cookbook, Carla's Comfort Food: Favorite Dishes from Around the World will be published March 25, 2014, and her first cookbook, Cooking with Love: Comfort Food That Hugs You, was published in November 2012 and recently re-released in paperback.
A native of Nashville, TN, Hall received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She attended L'Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, DC. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club, and has taught classes at CulinAerie, Sur la Table and her alma mater, L'Academie de Cuisine. Hall is a true believer that, "If you're not in a good mood, the only thing you should make is a reservation."