Don't just take our word for it.
Listen to what others are saying about James O. Fraioli & Culinary Book Creations

"Thank you for leading us through the maze of book production and assembling a book that is truly Michael Anthony's. You surpassed our wildest expectations, and look forward to working with you again!"

Tony and Becky Fazzini
Owners of Michael Anthony's Cucina Italiana
Hilton Head, South Carolina

"Thank you for your professional guidance throughout the bookmaking process. It was a wonderful experience indeed!"

Joe Vilardi
Owner of Bis on Main
Bellevue, Washington

"The cookbook creation was such an incredible process for us on many levels and we're so grateful you made it as easy as you did. Your skills of taking our story and weaving it with our heart and soul into every page are worthy of all the awards you earn. Thank you for your storytelling, your guidance, your attention to detail, your really fine sense of style, and your patience."

Michael and Kathie Gordon
Owners of Toscana
Brentwood, California

"Toscana is the best I’ve ever seen in a cookbook. Congratulations! Love the photography!"

William Stadiem, one of the nation's leading and most controversial food critics

"What a delight to experience Trattoria Grappolo and all its delicious food without having to travel endless hours and through the fog of jet lag."

Bo Derek, actress

"Trattoria Grappolo features some of the best food I have ever eaten."

Ellen DeGeneres, talk show host & comedian

"Ocean Friendly Cuisine is a wonderful project! The book is really cool and it's all about fish...and I happen to love fish!"

Chef Emeril Lagasse

"The recipes in Ocean Friendly Cuisine are not only handsomely photographed, but use 50 abundant fresh- and saltwater fish and shellfish that can be caught or raised without threatening the environment."

The New York Times

"You are a rock star at assembling cookbooks! So efficient - thank you!!"

Katie Benoit Cardoso
Acquisitions Editor
Globe Pequot Press

"James O. Fraioli’s new cookbook, Wild Alaskan Seafood, is beautiful! I am so proud to be among the talented and gifted chefs he brought together for this book. I am humbled when I compare his books with mine because James’ certainly gathers the most applause. The photography is stellar. The arrangement and presentation is of the finest quality. Again, I am humbled and honored that James invited me to be a part of his book."

Executive Chef H. Lamar Thomas
Iron Grill
Athens, Georgia

"James O. Fraioli's cookbooks are the best I've ever seen!"

John Ash
James Beard Award-Winning Chef
John Ash & Company