Tuesday, March 10, 2009

Recipe Tuesday: Go find your own!

The International Association of Culinary Professionals announced their Cookbook Awards finalists recently, and the final award winners will be announced in Denver on April 4th. I LOVE COOKBOOKS. I have far too many, but they are perhaps my favorite genre of book out there. I'm so excited about the list of finalists this year, and I'm going to take it upon myself to guess the winners! I've highlighted winners in bold.

[Please see this page at Amazon.com for direct links to all of the titles!]

American:
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz
Bon Appetit, Y'all: Recipes and Stories from Three Generations by Virginia Willis
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed

Baking:

Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
The Modern Baker: Time Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri The Art and Soul of Baking by Sur La Table and Cindy Mushet

Chefs and Restaurants:
Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman
At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois Piege, Patrick Mikanowsk, and Grant Symon
On the Line by Eric Ripert - If for no other reason then Le Bernardin was featured on Top Chef this season.

Compilations:
Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink edited by Marcella Rosene with Pat Mozersky
The Bon App├ętit Cookbook: Fast Easy Fresh by Barbara Fairchild The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef by the Culinary Institute of America

First Book (The Julia Child Award):
A16: Food + Wine by Nate Appleman and Shelley Lindgren
Yolele! Recipes From the Heart of Senegal by Pierre Thiam - In light of the eating fresh and healthy movement, I think that cookbook connoisseur's will appreciate this cookbook featuring cuisine with which mainstream eaters are relatively unfamiliar.
Puff by Martha Holmberg

Food Photography and Styling:

Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman
Karen Martini: Cooking at Home by Karen Martini
Under Pressure: Cooking Sous Vide by Thomas Keller - Carla failed miserably with the sous vide method on Top Chef, but I really think that it's becoming the new molecular gastronomy...even though Tom Collichio was not a fan.

Food Reference and Technical:

The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss - Because it seems to be a great general reference book, and no one needs to open a four star restaurant in this economy.
Four Star Restaurant Marketing Cookbook by Linda Drake
Carolyn Banfalvi by Rowan Jacobsen

General:
The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift
Do It For Less! Wedding: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo
Things Cooks Love: Implements, Ingredients, Recipes by Sur La Table and Marie Simmons

Health and Special Diet:
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger - Despite the annoying sound of her uppity voice, Ellie Krieger has made healthy food accessible through her easy to follow recipes and Food Network acclaim.
The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
Techniques of Healthy Cooking (3rd Edition) by The Culinary Institute of America

International:
Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond by Sara Jenkins and Mindy Fox
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid

Literary Food Writing:

Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe
Raising Steaks: The Life and Times of American Beef by Betty Fussell
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop

Single Subject:

Fat: An Appreciation of a Misunderstood Ingredient by Jennifer Mclagan
Under Pressure: Cooking Sous Vide by Thomas Keller
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions by Jacques Torres - I doubt I'm the only person in the world who wants to hug Jacques Torres' for his love and dedication to chocolate.

Wine, Beer, or Spirits:
Ciderland by James Crowden
The Beer Book edited by Tim Hampson
Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott Beattie - Rachel Maddow can attest - artisanal cocktails and vintage throwback are where it's at this year!

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