Tucson’s biggest literary event isn’t just for book lovers—it’s a feast for foodies, too.

With discussions featuring James Beard Award winners, cooking demonstrations by YouTube stars, and mouthwatering offerings from local vendors, there’s plenty to satisfy every foodie’s appetite.

Aspiring cookbook authors can kick off their festival weekend Saturday at 10 a.m. in the Koffler Room with a panel called “Writing the Modern Cookbook,” moderated by Matt Robard, writer, editor and host of the podcast “This Is Taste.”

Robard will talk with James Beard Award-winning chefs and cookbook authors Kristina Cho and Joe Yonan about food culture and how great recipes are just the beginning of an amazing cookbook.

At the culinary tent, food enthusiasts will be treated to a weekend of cooking demonstrations by featured authors, including Michelin-star chef Rogelio Garcia and Tucson-based author Harper Alexander and his wife, Eva Santaguida.

The couple are the founders of the popular YouTube channel “Pasta Grammar,” where they share their journey in preparing authentic Italian recipes in their home kitchen.

They are also the authors of “The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking,” which was published last fall.

Alexander, who was working as a cinematographer in Hollywood when he met Santaguida, wasn’t ever interested in cooking until the COVID-19 pandemic, when the couple began creating YouTube videos of Santaguida’s reactions to trying various American foods.

Their channel evolved, and the focus shifted to Alexander’s reaction to Santaguida’s preparation of classic Italian dishes. Before long, he became captivated by Italian cuisine and eventually became a dedicated student of the craft.

“Eva, being a wonderful cook and someone who’s very passionate about food, would always end up cooking in the videos,” Alexander said. “It didn’t take me long to fall in love with the food that she was cooking, and in the end, to become a devotee and a student of Italian food myself.”

He talked about the importance of the stories behind the dishes, pointing to the intersection of food and literature.

“Everyone has some kind of dish that brings back a memory, so everyone has stories about their food,” Alexander said. “I believe the story is just as important as the food itself.”

During their Sunday afternoon demonstration, Alexander and Santaguida will explore the art of cooking a dish many people think they know well but few truly master.

“We are going to dispel some myths and misconceptions about cooking pasta and doing so while showing how to make fresh homemade pasta yourself,” Alexander said. “We hope to share with people some of this amazing food that they don't even know about.”

The couple said that authentic Italian cuisine relies on just a few simple, easily accessible ingredients, with Alexander pointing out that most Arizonans don’t realize the state’s important role in Italian cooking.

“Most Italian flour, the wheat, is grown here in Arizona. In Italy, the climate doesn't support the growing of the high-gluten wheat needed for pizza and bread,” he said. “As a result, many Italian products rely on wheat from North America, much of it grown in Arizona.”

But it’s not just celebrated authors and chefs that make the festival a paradise for foodies.

Manish Shah, founder of Tucson’s Maya Tea Company, has been involved with the festival for more than a decade, moderating sessions with chefs at the culinary tent.

This will be the second year that Shah’s other business, Transit Tea, will make an appearance at the festival. Specializing in iced tea and matcha, they’re ready to keep festival goers hydrated and caffeinated.

“I just think it's fast and it's furious, and it gives us a chance to meet people that we don't normally get to meet. It's one of our signature events,” Shah said. “It brings so many people together in one place for the weekend, especially the fact that it's at the UA, which is such a great location.”

Another Tucson classic also has a long history of partnering with the festival. For years, Beyond Bread provided meals for authors and volunteers and oversaw the food committee, before passing the reins to other local restaurants.

Beyond Bread will be back as a vendor again this year, offering sandwiches and pastries made from scratch. Attendees can pick up a signature sandwich, like the classic chicken pesto, or try a festival-exclusive veggie sandwich on rustic bread with hummus or a vegan soy shawarma. 

Jane Overbey has 15 years of experience working the festival for Beyond Bread and marveled at its growth.

“We’ve been working the book festival for a long time, and it’s just evolved into a truly amazing event for the community and Tucson itself,” Overbey said.

Isabela Gamez is a University of Arizona alum and Tucson Spotlight reporter. Contact her at gamezi@arizona.edu.

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