Nieuwe recepten

Geniet van wat culinaire kunst in Toronto's nieuwe Provo FoodBar

Geniet van wat culinaire kunst in Toronto's nieuwe Provo FoodBar

Dit eetcafé ligt aan de overkant van de Art Gallery in Chinatown en heeft een verscheidenheid aan kleine schotels en drankjes om uit te kiezen

Provo FoodBar heeft innovatieve gerechten om te delen, ambachtelijke cocktails en sterke drank en een trendy sfeer.

Wil je na een bezoek aan galerie AGO blijven genieten van kunst? Kom dan naar de Provo FoodBar te bewonderen en veel op wat culinaire kunst. Het nieuwe restaurant is gunstig gelegen aan de overkant van de Art Gallery in Chinatown van Toronto.

Dit restaurant is geschikt voor elk type gelegenheid, omdat het een scala aan kleine tot grote schotels biedt. Je kunt er ook voor kiezen om op het lagere niveau te zitten voor een informele eetervaring, of naar het bovenste niveau te gaan voor een gezelligere, verfijnde eetervaring. Provo FoodBar is ingericht met hoge plafonds en een modern interieur.

Het restaurant besteedt veel aandacht aan hoe hun eten wordt gemaakt, van de bereiding van al het gebak in eigen huis tot de speciaal vervaardigde cocktails. Kijk uit voor de Spicy Provo Craft Caesars die een met eendenvet gewassen bourbon gebruiken bij de brunch! De toevoeging van het eendenvet zorgt voor een heerlijke extra rokerigheid in de bourbon.

De perfecte combinatie met deze cocktail is de Provo burger met tomatenjam, oude cheddar en een in huis gemaakte pain au lait bun. Om je maaltijd met een schuldvrij gevoel af te sluiten, bestel je de Flourless Chocolate Torte.

Voor meer eet- en reisnieuws in Toronto, klik hier.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: "Cuisine & Empire: Cooking in World History" door Rachel Laudan "An Early Meal - A Viking Age Cookbook & Culinary Odyssey" door Daniel Serra & Hanna Tunberg "Repast: Dining Out at the Dawn of the New American Century, 1900-1910 ” door Michael Lesy en Lisa Stoffer.

Culinair reizen:: “The Perfect Meal” door John Baxter “The Sardinian Cookbook” door Viktorija Todorovska “Cooking from the Heart” door John Besh.

Eerste boek: "Lark - Koken tegen de korrel" door John Sundstrom "Mr. Wilkinson's Vegetables: een kookboek om de tuin te vieren" door Matt Wilkinson "Stone Edge Farm Cookbook" door John McReynolds.

Voedsel is belangrijk: "Eat, Drink, Vote: An Illustrated Guide to Food Politics" door Marion Nestle "Eating on the Wild Side: The Missing Link to Optimum Health" door Jo Robinson "Where There's Smoke" door Barton Seaver.

Algemeen: "The Art of Simple Food II: recepten, smaak en inspiratie uit de nieuwe moestuin" door Alice Waters "Heart of the Plate" door Mollie Katzen "Keepers" door Kathy Brennan en Caroline Campion.

Gezondheid en speciale voeding: "Glutenvrij meisje elke dag" door Shauna James Ahern "The Longevity Kitchen" door Rebecca Katz en Mat Edelson "Plantaardige geletterdheid: koken en tuinieren met twaalf gezinnen uit het eetbare plantenrijk" door Deborah Madison.

Internationale: "Balaboosta" door Einat Admony "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Sauzen & Shapes: Pasta the Italian Way" door Oretta Zanini De Vita en Maureen B. Fant.

Literair eten schrijven: "Cooked: A Natural History of Transformation" door Michael Pollan "Eén souffle per keer" door Anne Willan "Geen ervaring nodig: de culinaire odyssee van chef-kok Norman Van Aken" door Norman Van Aken "Provence 1970: MFK Fisher, Julia Child, James Beard, en de heruitvinding van de Amerikaanse smaak” door Luke Barr.

Fotografie: "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "The Photography of Modernist Cuisine" door Nathan Myhrvold "Stone Edge Farm Cookbook" door John McReynolds.

Professionele keukens: "The Crimson Spoon: Plating Regional Cuisine on the Palouse" door Jamie Callison "Discovering Global Cuisine: traditionele smaken en technieken" door Nancy Krcek Allen "Elements of Dessert" door Francisco Migoya.

Eén onderwerp: "In the Charcuterie" door Taylor Boetticher en Toponia Miller "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Mast Brothers Chocolate: A Family Cookbook" door Rick Mast en Michael Mast.

Wijn, bier en sterke drank: "The Drunken Botanist" door Amy Stewart "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The World Atlas of Wine, 7th Edition" door Hugh Johnson en Jancis Robinson.

Globaal ontwerp: "Manresa: een eetbare reflectie" door David Kinch en Christine Muhlke "Summerland: recepten om te vieren met zuidelijke gastvrijheid" door Anne Quatrano.

E-kookboek: "The Journey" door Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi en Kathleen Squires "Indian Cooking Unfolded: A Master Class in Indian Cooking, met 100 eenvoudige recepten met 10 ingrediënten of minder" door Raghavan Iyer "Modernist Cuisine at Home" door Nathan Myhrvold en Maxime Bilet.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: "Cuisine & Empire: Cooking in World History" door Rachel Laudan "An Early Meal - A Viking Age Cookbook & Culinary Odyssey" door Daniel Serra & Hanna Tunberg "Repast: Dining Out at the Dawn of the New American Century, 1900-1910 ” door Michael Lesy en Lisa Stoffer.

Culinair reizen:: “The Perfect Meal” door John Baxter “The Sardinian Cookbook” door Viktorija Todorovska “Cooking from the Heart” door John Besh.

Eerste boek: "Lark - Koken tegen de korrel" door John Sundstrom "Mr. Wilkinson's Vegetables: een kookboek om de tuin te vieren" door Matt Wilkinson "Stone Edge Farm Cookbook" door John McReynolds.

Voedsel is belangrijk: "Eat, Drink, Vote: An Illustrated Guide to Food Politics" door Marion Nestle "Eating on the Wild Side: The Missing Link to Optimum Health" door Jo Robinson "Where There's Smoke" door Barton Seaver.

Algemeen: "The Art of Simple Food II: recepten, smaak en inspiratie uit de nieuwe moestuin" door Alice Waters "Heart of the Plate" door Mollie Katzen "Keepers" door Kathy Brennan en Caroline Campion.

Gezondheid en speciale voeding: "Glutenvrij meisje elke dag" door Shauna James Ahern "The Longevity Kitchen" door Rebecca Katz en Mat Edelson "Plantaardige geletterdheid: koken en tuinieren met twaalf gezinnen uit het eetbare plantenrijk" door Deborah Madison.

Internationale: "Balaboosta" door Einat Admony "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Sauzen & Shapes: Pasta the Italian Way" door Oretta Zanini De Vita en Maureen B. Fant.

Literair eten schrijven: "Cooked: A Natural History of Transformation" door Michael Pollan "Eén souffle per keer" door Anne Willan "Geen ervaring nodig: de culinaire odyssee van chef-kok Norman Van Aken" door Norman Van Aken "Provence 1970: MFK Fisher, Julia Child, James Beard, en de heruitvinding van de Amerikaanse smaak” door Luke Barr.

Fotografie: "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "The Photography of Modernist Cuisine" door Nathan Myhrvold "Stone Edge Farm Cookbook" door John McReynolds.

Professionele keukens: "The Crimson Spoon: Plating Regional Cuisine on the Palouse" door Jamie Callison "Discovering Global Cuisine: traditionele smaken en technieken" door Nancy Krcek Allen "Elements of Dessert" door Francisco Migoya.

Eén onderwerp: "In the Charcuterie" door Taylor Boetticher en Toponia Miller "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Mast Brothers Chocolate: A Family Cookbook" door Rick Mast en Michael Mast.

Wijn, bier en sterke drank: "The Drunken Botanist" door Amy Stewart "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The World Atlas of Wine, 7th Edition" door Hugh Johnson en Jancis Robinson.

Globaal ontwerp: "Manresa: een eetbare reflectie" door David Kinch en Christine Muhlke "Summerland: recepten om te vieren met zuidelijke gastvrijheid" door Anne Quatrano.

E-kookboek: "The Journey" door Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi en Kathleen Squires "Indian Cooking Unfolded: A Master Class in Indian Cooking, met 100 eenvoudige recepten met 10 ingrediënten of minder" door Raghavan Iyer "Modernist Cuisine at Home" door Nathan Myhrvold en Maxime Bilet.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: "Cuisine & Empire: Cooking in World History" door Rachel Laudan "An Early Meal - A Viking Age Cookbook & Culinary Odyssey" door Daniel Serra & Hanna Tunberg "Repast: Dining Out at the Dawn of the New American Century, 1900-1910 ” door Michael Lesy en Lisa Stoffer.

Culinair reizen:: “The Perfect Meal” door John Baxter “The Sardinian Cookbook” door Viktorija Todorovska “Cooking from the Heart” door John Besh.

Eerste boek: "Lark - Koken tegen de korrel" door John Sundstrom "Mr. Wilkinson's Vegetables: een kookboek om de tuin te vieren" door Matt Wilkinson "Stone Edge Farm Cookbook" door John McReynolds.

Voedsel is belangrijk: "Eat, Drink, Vote: An Illustrated Guide to Food Politics" door Marion Nestle "Eating on the Wild Side: The Missing Link to Optimum Health" door Jo Robinson "Where There's Smoke" door Barton Seaver.

Algemeen: "The Art of Simple Food II: recepten, smaak en inspiratie uit de nieuwe moestuin" door Alice Waters "Heart of the Plate" door Mollie Katzen "Keepers" door Kathy Brennan en Caroline Campion.

Gezondheid en speciale voeding: "Glutenvrij meisje elke dag" door Shauna James Ahern "The Longevity Kitchen" door Rebecca Katz en Mat Edelson "Plantaardige geletterdheid: koken en tuinieren met twaalf gezinnen uit het eetbare plantenrijk" door Deborah Madison.

Internationale: "Balaboosta" door Einat Admony "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Sauzen & Shapes: Pasta the Italian Way" door Oretta Zanini De Vita en Maureen B. Fant.

Literair eten schrijven: "Cooked: A Natural History of Transformation" door Michael Pollan "Eén souffle per keer" door Anne Willan "Geen ervaring nodig: de culinaire odyssee van chef-kok Norman Van Aken" door Norman Van Aken "Provence 1970: MFK Fisher, Julia Child, James Beard, en de heruitvinding van de Amerikaanse smaak” door Luke Barr.

Fotografie: "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "The Photography of Modernist Cuisine" door Nathan Myhrvold "Stone Edge Farm Cookbook" door John McReynolds.

Professionele keukens: "The Crimson Spoon: Plating Regional Cuisine on the Palouse" door Jamie Callison "Discovering Global Cuisine: traditionele smaken en technieken" door Nancy Krcek Allen "Elements of Dessert" door Francisco Migoya.

Eén onderwerp: "In the Charcuterie" door Taylor Boetticher en Toponia Miller "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Mast Brothers Chocolate: A Family Cookbook" door Rick Mast en Michael Mast.

Wijn, bier en sterke drank: "The Drunken Botanist" door Amy Stewart "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The World Atlas of Wine, 7th Edition" door Hugh Johnson en Jancis Robinson.

Globaal ontwerp: "Manresa: een eetbare reflectie" door David Kinch en Christine Muhlke "Summerland: recepten om te vieren met zuidelijke gastvrijheid" door Anne Quatrano.

E-kookboek: "The Journey" door Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi en Kathleen Squires "Indian Cooking Unfolded: A Master Class in Indian Cooking, met 100 eenvoudige recepten met 10 ingrediënten of minder" door Raghavan Iyer "Modernist Cuisine at Home" door Nathan Myhrvold en Maxime Bilet.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: "Cuisine & Empire: Cooking in World History" door Rachel Laudan "An Early Meal - A Viking Age Cookbook & Culinary Odyssey" door Daniel Serra & Hanna Tunberg "Repast: Dining Out at the Dawn of the New American Century, 1900-1910 ” door Michael Lesy en Lisa Stoffer.

Culinair reizen:: “The Perfect Meal” door John Baxter “The Sardinian Cookbook” door Viktorija Todorovska “Cooking from the Heart” door John Besh.

Eerste boek: "Lark - Koken tegen de korrel" door John Sundstrom "Mr. Wilkinson's Vegetables: een kookboek om de tuin te vieren" door Matt Wilkinson "Stone Edge Farm Cookbook" door John McReynolds.

Voedsel is belangrijk: "Eat, Drink, Vote: An Illustrated Guide to Food Politics" door Marion Nestle "Eating on the Wild Side: The Missing Link to Optimum Health" door Jo Robinson "Where There's Smoke" door Barton Seaver.

Algemeen: "The Art of Simple Food II: recepten, smaak en inspiratie uit de nieuwe moestuin" door Alice Waters "Heart of the Plate" door Mollie Katzen "Keepers" door Kathy Brennan en Caroline Campion.

Gezondheid en speciale voeding: "Glutenvrij meisje elke dag" door Shauna James Ahern "The Longevity Kitchen" door Rebecca Katz en Mat Edelson "Plantaardige geletterdheid: koken en tuinieren met twaalf gezinnen uit het eetbare plantenrijk" door Deborah Madison.

Internationale: "Balaboosta" door Einat Admony "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Sauzen & Shapes: Pasta the Italian Way" door Oretta Zanini De Vita en Maureen B. Fant.

Literair eten schrijven: "Cooked: A Natural History of Transformation" door Michael Pollan "Eén souffle per keer" door Anne Willan "Geen ervaring nodig: de culinaire odyssee van chef-kok Norman Van Aken" door Norman Van Aken "Provence 1970: MFK Fisher, Julia Child, James Beard, en de heruitvinding van de Amerikaanse smaak” door Luke Barr.

Fotografie: "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "The Photography of Modernist Cuisine" door Nathan Myhrvold "Stone Edge Farm Cookbook" door John McReynolds.

Professionele keukens: "The Crimson Spoon: Plating Regional Cuisine on the Palouse" door Jamie Callison "Discovering Global Cuisine: traditionele smaken en technieken" door Nancy Krcek Allen "Elements of Dessert" door Francisco Migoya.

Eén onderwerp: "In the Charcuterie" door Taylor Boetticher en Toponia Miller "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Mast Brothers Chocolate: A Family Cookbook" door Rick Mast en Michael Mast.

Wijn, bier en sterke drank: "The Drunken Botanist" door Amy Stewart "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The World Atlas of Wine, 7th Edition" door Hugh Johnson en Jancis Robinson.

Globaal ontwerp: "Manresa: een eetbare reflectie" door David Kinch en Christine Muhlke "Summerland: recepten om te vieren met zuidelijke gastvrijheid" door Anne Quatrano.

E-kookboek: "The Journey" door Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi en Kathleen Squires "Indian Cooking Unfolded: A Master Class in Indian Cooking, met 100 eenvoudige recepten met 10 ingrediënten of minder" door Raghavan Iyer "Modernist Cuisine at Home" door Nathan Myhrvold en Maxime Bilet.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: "Cuisine & Empire: Cooking in World History" door Rachel Laudan "An Early Meal - A Viking Age Cookbook & Culinary Odyssey" door Daniel Serra & Hanna Tunberg "Repast: Dining Out at the Dawn of the New American Century, 1900-1910 ” door Michael Lesy en Lisa Stoffer.

Culinair reizen:: “The Perfect Meal” door John Baxter “The Sardinian Cookbook” door Viktorija Todorovska “Cooking from the Heart” door John Besh.

Eerste boek: "Lark - Koken tegen de korrel" door John Sundstrom "Mr. Wilkinson's Vegetables: een kookboek om de tuin te vieren" door Matt Wilkinson "Stone Edge Farm Cookbook" door John McReynolds.

Voedsel is belangrijk: "Eat, Drink, Vote: An Illustrated Guide to Food Politics" door Marion Nestle "Eating on the Wild Side: The Missing Link to Optimum Health" door Jo Robinson "Where There's Smoke" door Barton Seaver.

Algemeen: "The Art of Simple Food II: recepten, smaak en inspiratie uit de nieuwe moestuin" door Alice Waters "Heart of the Plate" door Mollie Katzen "Keepers" door Kathy Brennan en Caroline Campion.

Gezondheid en speciale voeding: "Glutenvrij meisje elke dag" door Shauna James Ahern "The Longevity Kitchen" door Rebecca Katz en Mat Edelson "Plantaardige geletterdheid: koken en tuinieren met twaalf gezinnen uit het eetbare plantenrijk" door Deborah Madison.

Internationale: "Balaboosta" door Einat Admony "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Sauzen & Shapes: Pasta the Italian Way" door Oretta Zanini De Vita en Maureen B. Fant.

Literair eten schrijven: "Cooked: A Natural History of Transformation" door Michael Pollan "Eén souffle per keer" door Anne Willan "Geen ervaring nodig: de culinaire odyssee van chef-kok Norman Van Aken" door Norman Van Aken "Provence 1970: MFK Fisher, Julia Child, James Beard, en de heruitvinding van de Amerikaanse smaak” door Luke Barr.

Fotografie: "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "The Photography of Modernist Cuisine" door Nathan Myhrvold "Stone Edge Farm Cookbook" door John McReynolds.

Professionele keukens: "The Crimson Spoon: Plating Regional Cuisine on the Palouse" door Jamie Callison "Discovering Global Cuisine: traditionele smaken en technieken" door Nancy Krcek Allen "Elements of Dessert" door Francisco Migoya.

Eén onderwerp: "In the Charcuterie" door Taylor Boetticher en Toponia Miller "Ivan Ramen: Love, Obsession and Recipes" door Ivan Orkin "Mast Brothers Chocolate: A Family Cookbook" door Rick Mast en Michael Mast.

Wijn, bier en sterke drank: "The Drunken Botanist" door Amy Stewart "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The World Atlas of Wine, 7th Edition" door Hugh Johnson en Jancis Robinson.

Globaal ontwerp: "Manresa: een eetbare reflectie" door David Kinch en Christine Muhlke "Summerland: recepten om te vieren met zuidelijke gastvrijheid" door Anne Quatrano.

E-kookboek: "The Journey" door Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi en Kathleen Squires "Indian Cooking Unfolded: A Master Class in Indian Cooking, met 100 eenvoudige recepten met 10 ingrediënten of minder" door Raghavan Iyer "Modernist Cuisine at Home" door Nathan Myhrvold en Maxime Bilet.


Suzanne Goin, Anne Willan bij finalisten voor IACP kookboekprijzen

Drie auteurs uit Zuid-Californië behoren tot de finalisten voor de International Assn. van de jaarlijkse kookboekprijzen van Culinary Professionals.

In de aankondiging dinsdagochtend werd Suzanne Goin gehuldigd voor “The A.O.C. Cookbook", Anne Willan voor haar memoires "One Souffle at a Time" en Martha Rose Shulman als co-schrijver voor Jacquy Pfeiffer's "The Art of French Pastry".

De prijzen, samen met die van de James Beard Foundation, behoren tot de hoogste onderscheidingen in de kookboekenwereld. De winnaars worden bekendgemaakt op de jaarlijkse conventie van de vereniging in Chicago op 15 maart.

Hier is de volledige lijst met finalisten.

Amerikaans: "The Lee Bros. Charleston Kitchen" door Matt Lee en Ted Lee "I Love New York: Ingredients and Recipes" door Daniel Humm en Will Guidara "Mad Hungry Cravings" door Lucinda Scala Quinn.

Bakken: hartig of zoet: "The Art of French Pastry" door Jacquy Pfeiffer met Martha Rose Shulman "Jenny McCoy's Desserts" door Jenny McCoy "Southern Italian Desserts" door Rosetta Costantino.

Drank/ Referentie/ Technisch: "The Oxford Encyclopedia of Food & Drink in America, Second Edition" door Andrew F. Smith "Wine Grapes" door Jancis Robinson, Julia Harding en Jose Vouillamoz "The New Cider Maker's Handbook" door Claude Jolicoeur.

Chef-koks/Restaurants: “De A.O.C. Cookbook" door Suzanne Goin "Stone Edge Farm Cookbook" door John McReynolds "Le Pigeon: Cooking at the Dirty Bird" door Gabriel Rucker, Meredith Erickson en Lauren Fortgang.

Kinderen, Jeugd, Familie: "CHOP CHOP: de kindergids voor het koken van echt voedsel met uw gezin" door Sally Sampson "Baby & Toddler on the Go: verse, zelfgemaakte gerechten om mee te nemen" door Kim La "Beste lunchbox ooit: ideeën en recepten voor Schoollunches waar kinderen dol op zullen zijn” door Katie Sullivan Morford.

compilaties: "The Chelsea Market Cookbook: 100 recepten uit New York's Premier Indoor Food Hall" door Michael Phillips met Rick Rodgers "Prep School" door James P. DeWan "Toronto Star Cookbook" door Jennifer Bain.

Culinaire Geschiedenis: “Cuisine & Empire: Cooking in World History” by Rachel Laudan “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.

Culinary Travel:: “The Perfect Meal” by John Baxter “The Sardinian Cookbook” by Viktorija Todorovska “Cooking from the Heart” by John Besh.

First Book: “Lark -- Cooking Against the Grain” by John Sundstrom “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson “Where There’s Smoke” by Barton Seaver.

General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters “Heart of the Plate” by Mollie Katzen “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern “The Longevity Kitchen” by Rebecca Katz and Mat Edelson “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.

Internationale: “Balaboosta” by Einat Admony “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan “One Souffle at a Time” by Anne Willan “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.

Fotografie: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “The Photography of Modernist Cuisine” by Nathan Myhrvold “Stone Edge Farm Cookbook” by John McReynolds.

Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen “Elements of Dessert” by Francisco Migoya.

Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.


Suzanne Goin, Anne Willan among finalists for IACP cookbook awards

Three Southern California authors are among the finalists for the International Assn. of Culinary Professionals’ annual cookbook awards.

In the announcement Tuesday morning, Suzanne Goin was honored for “The A.O.C. Cookbook”, Anne Willan for her memoir “One Souffle at a Time” and Martha Rose Shulman as co-writer for Jacquy Pfeiffer’s “The Art of French Pastry.”

The awards, along with those presented by the James Beard Foundation, are among the highest honors in the cookbook world. The winners are to be announced at the association’s annual convention in Chicago on March 15.

Here is the complete list of finalists.

American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “Mad Hungry Cravings” by Lucinda Scala Quinn.

Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman “Jenny McCoy’s Desserts” by Jenny McCoy “Southern Italian Desserts” by Rosetta Costantino.

Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The New Cider Maker’s Handbook” by Claude Jolicoeur.

Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin “Stone Edge Farm Cookbook” by John McReynolds “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson and Lauren Fortgang.

Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family” by Sally Sampson “Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About” by Kim La “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Sullivan Morford.

Compilations: “The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers “Prep School” by James P. DeWan “Toronto Star Cookbook” by Jennifer Bain.

Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.

Culinary Travel:: “The Perfect Meal” by John Baxter “The Sardinian Cookbook” by Viktorija Todorovska “Cooking from the Heart” by John Besh.

First Book: “Lark -- Cooking Against the Grain” by John Sundstrom “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson “Where There’s Smoke” by Barton Seaver.

General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters “Heart of the Plate” by Mollie Katzen “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern “The Longevity Kitchen” by Rebecca Katz and Mat Edelson “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.

Internationale: “Balaboosta” by Einat Admony “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan “One Souffle at a Time” by Anne Willan “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.

Fotografie: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “The Photography of Modernist Cuisine” by Nathan Myhrvold “Stone Edge Farm Cookbook” by John McReynolds.

Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen “Elements of Dessert” by Francisco Migoya.

Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.


Suzanne Goin, Anne Willan among finalists for IACP cookbook awards

Three Southern California authors are among the finalists for the International Assn. of Culinary Professionals’ annual cookbook awards.

In the announcement Tuesday morning, Suzanne Goin was honored for “The A.O.C. Cookbook”, Anne Willan for her memoir “One Souffle at a Time” and Martha Rose Shulman as co-writer for Jacquy Pfeiffer’s “The Art of French Pastry.”

The awards, along with those presented by the James Beard Foundation, are among the highest honors in the cookbook world. The winners are to be announced at the association’s annual convention in Chicago on March 15.

Here is the complete list of finalists.

American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “Mad Hungry Cravings” by Lucinda Scala Quinn.

Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman “Jenny McCoy’s Desserts” by Jenny McCoy “Southern Italian Desserts” by Rosetta Costantino.

Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The New Cider Maker’s Handbook” by Claude Jolicoeur.

Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin “Stone Edge Farm Cookbook” by John McReynolds “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson and Lauren Fortgang.

Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family” by Sally Sampson “Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About” by Kim La “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Sullivan Morford.

Compilations: “The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers “Prep School” by James P. DeWan “Toronto Star Cookbook” by Jennifer Bain.

Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.

Culinary Travel:: “The Perfect Meal” by John Baxter “The Sardinian Cookbook” by Viktorija Todorovska “Cooking from the Heart” by John Besh.

First Book: “Lark -- Cooking Against the Grain” by John Sundstrom “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson “Where There’s Smoke” by Barton Seaver.

General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters “Heart of the Plate” by Mollie Katzen “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern “The Longevity Kitchen” by Rebecca Katz and Mat Edelson “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.

Internationale: “Balaboosta” by Einat Admony “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan “One Souffle at a Time” by Anne Willan “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.

Fotografie: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “The Photography of Modernist Cuisine” by Nathan Myhrvold “Stone Edge Farm Cookbook” by John McReynolds.

Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen “Elements of Dessert” by Francisco Migoya.

Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.


Suzanne Goin, Anne Willan among finalists for IACP cookbook awards

Three Southern California authors are among the finalists for the International Assn. of Culinary Professionals’ annual cookbook awards.

In the announcement Tuesday morning, Suzanne Goin was honored for “The A.O.C. Cookbook”, Anne Willan for her memoir “One Souffle at a Time” and Martha Rose Shulman as co-writer for Jacquy Pfeiffer’s “The Art of French Pastry.”

The awards, along with those presented by the James Beard Foundation, are among the highest honors in the cookbook world. The winners are to be announced at the association’s annual convention in Chicago on March 15.

Here is the complete list of finalists.

American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “Mad Hungry Cravings” by Lucinda Scala Quinn.

Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman “Jenny McCoy’s Desserts” by Jenny McCoy “Southern Italian Desserts” by Rosetta Costantino.

Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The New Cider Maker’s Handbook” by Claude Jolicoeur.

Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin “Stone Edge Farm Cookbook” by John McReynolds “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson and Lauren Fortgang.

Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family” by Sally Sampson “Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About” by Kim La “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Sullivan Morford.

Compilations: “The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers “Prep School” by James P. DeWan “Toronto Star Cookbook” by Jennifer Bain.

Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.

Culinary Travel:: “The Perfect Meal” by John Baxter “The Sardinian Cookbook” by Viktorija Todorovska “Cooking from the Heart” by John Besh.

First Book: “Lark -- Cooking Against the Grain” by John Sundstrom “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson “Where There’s Smoke” by Barton Seaver.

General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters “Heart of the Plate” by Mollie Katzen “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern “The Longevity Kitchen” by Rebecca Katz and Mat Edelson “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.

Internationale: “Balaboosta” by Einat Admony “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan “One Souffle at a Time” by Anne Willan “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.

Fotografie: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “The Photography of Modernist Cuisine” by Nathan Myhrvold “Stone Edge Farm Cookbook” by John McReynolds.

Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen “Elements of Dessert” by Francisco Migoya.

Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.


Suzanne Goin, Anne Willan among finalists for IACP cookbook awards

Three Southern California authors are among the finalists for the International Assn. of Culinary Professionals’ annual cookbook awards.

In the announcement Tuesday morning, Suzanne Goin was honored for “The A.O.C. Cookbook”, Anne Willan for her memoir “One Souffle at a Time” and Martha Rose Shulman as co-writer for Jacquy Pfeiffer’s “The Art of French Pastry.”

The awards, along with those presented by the James Beard Foundation, are among the highest honors in the cookbook world. The winners are to be announced at the association’s annual convention in Chicago on March 15.

Here is the complete list of finalists.

American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “Mad Hungry Cravings” by Lucinda Scala Quinn.

Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman “Jenny McCoy’s Desserts” by Jenny McCoy “Southern Italian Desserts” by Rosetta Costantino.

Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The New Cider Maker’s Handbook” by Claude Jolicoeur.

Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin “Stone Edge Farm Cookbook” by John McReynolds “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson and Lauren Fortgang.

Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family” by Sally Sampson “Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About” by Kim La “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Sullivan Morford.

Compilations: “The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers “Prep School” by James P. DeWan “Toronto Star Cookbook” by Jennifer Bain.

Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.

Culinary Travel:: “The Perfect Meal” by John Baxter “The Sardinian Cookbook” by Viktorija Todorovska “Cooking from the Heart” by John Besh.

First Book: “Lark -- Cooking Against the Grain” by John Sundstrom “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson “Where There’s Smoke” by Barton Seaver.

General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters “Heart of the Plate” by Mollie Katzen “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern “The Longevity Kitchen” by Rebecca Katz and Mat Edelson “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.

Internationale: “Balaboosta” by Einat Admony “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan “One Souffle at a Time” by Anne Willan “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.

Fotografie: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara “The Photography of Modernist Cuisine” by Nathan Myhrvold “Stone Edge Farm Cookbook” by John McReynolds.

Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen “Elements of Dessert” by Francisco Migoya.

Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.


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