Time to stock your shelves with a new cookbook or two. The James Beard Foundation announced its winners Friday for its annual competition.
Cookbook of the Year: "Gran Cocina Latina: The Food of Latin America," by Maricel E. Presilla (W.W. Norton & Company)
Cookbook Hall of Fame: Anne Willan, for the whole of her cookbook authorship, which includes 30 books
American Cooking: "Mastering the Art of Southern Cooking," by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)
Baking and Dessert: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza," by Ken Forkish (Ten Speed Press)
Beverage: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours," by Jancis Robinson, Julia Harding, and José Vouillamoz (Ecco)
Cooking from a Professional Point of View: "Toqué! Creators of a New Quebec Gastronomy," by Normand Laprise (les éditions du passage)
Focus on Health: "Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today’s Home Cook," by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)
General Cooking: "Canal House Cooks Every Day," by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel)
International: "Jerusalem: A Cookbook," by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)
Photography: "What Katie Ate: Recipes and Other Bits & Pieces," Photographer: Katie Quinn Davies (Viking Studio)
Reference and Scholarship: "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World," by Sandor Ellix Katz (Chelsea Green Publishing)
Single Subject: "Ripe: A Cook in the Orchard," by Nigel Slater (Ten Speed Press)
Vegetable Focused and Vegetarian: "Roots: The Definitive Compendium with More Than 225 Recipes," by Diane Morgan (Chronicle Books)
Writing and Literature: "Yes, Chef: A Memoir," by Marcus Samuelsson (Random House)
For a complete list of all the James Beard awards, go to http://www.jamesbeard.org/awards.
See the earlier posting of cookbook winners in the competition by theInternational Association of Culinary Professionals.
At a conference earlier this week in San Francisco, the International Association of Culinary Professionals announced results in its annual awards program.
Winners in the cookbook categories include:
Cookbook of the Year: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ebury Publishing (UK)/Ten Speed Press (USA)
First Book (the Julia Child Award): The Smitten Kitchen Cookbook by Deborah Perelman (Random House/Alfred A. Knopf)
General: Gran Cocina Latina: The Food of Latin America by Maricel Presilla (W. W. Norton & Co.)
International Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ebury Publishing (UK)/Ten Speed Press (USA)
American: Hiroko’s American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo (Andrews McMeel Publishing)
Compilations: La Cucina Italiana Encyclopedia of Italian Cooking by the editors of La Cucina Italiana (Rizzoli)
Single Subject: Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan (author) and Antonis Achilleos (photographer) (Chronicle Books)
Literary Food Writing: Yes, Chef: A Memoir by Marcus Samuelsson (Random House)
Baking (Savory or Sweet): Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish (Ten Speed Press)
Chefs and Restaurants: Vietnamese Home Cooking by Charles Phan (Ten Speed Press)
Food Photography and Styling: Bouchon Bakery by Deborah Jones (photograher) and Sebastien Rouxel (author) (Artisan Books, a division of Workman Publishing)
Design: Too Many Chiefs Only One Indian by Sat Bains (Face Publications)
Culinary Travel: Burma: Rivers of Flavor by Naomi Duguid (Artisan Books, a division of Workman Publishing)
Health and Special Diet: The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer by Barbara Unell and Judith Fertig (Andrews McMeel Publishing)
Wine, Beer or Spirits: Canadian Whisky: The Portable Expert by Davin de Kergommeaux (McClelland & Stewart, a division of Random House of Canada Ltd.)
Find a full list of winners here.
A winter storm warning, on April 10th? Seriously?
My snow-battered psyche is getting through this cruel weather by returning to the memory of a trip my colleague Tom Wallace and I took last June to Lake Superior's north shore. As I click through Tom's images, I keep muttering to no one in particular, this is what Minnesota will look like in two months, this is what Minnesota will look like in two months. Here's hoping, anyway.
In the meantime, follow my lead and live vicariously through Tom's photos.
This was taken just outside Naniboujou Lodge near Grand Marais, close to where the Brule River empties into Lake Superior . The historic lodge opens for the 2013 summer season on May 17, but is hosting a Mother's Day brunch in its magnificent dining room (pictured, below) on May 12.
Purple lupine in bloom along the ridiculously scenic Hwy. 61, near Lutsen.
I think of Hwy. 61 as the Pie Trail, because the shore-hugging route features one let's-stop-for-pie destination after another. The place I never miss? The New Scenic Cafe, just up the shore from Duluth, where chef Scott Graden and his crew turn out fruit pies of great distinction, including this rhubarb-raspberry beauty. Graden is releasing a cookbook this year; here's hoping he's including some pie recipes, along with a few trade secrets.
The view from the patio at the Ledge Rock Grille at Larsmont Cottages resort near Two Harbors.
Summer nights: The Angry Trout Cafe in Grand Marais, at closing time. The restaurant's 2013 opening date is April 25. .
Beth Dooley's absorbing article on cornbread in this week's Taste reminded me of a favorite recipe.
It's for scones -- although they're billed as "cakes" -- and it's from a cookbook by Los Angeles baking titan Nancy Silverton. The easy-to-prepare formula calls upon the complementary flavors of cornmeal and rosemary -- such a harmonious flavor combination -- and the end result gracefully skirts the line between sweet and savory. Try them, you'll love them.
The recipe's source, Silverton's "Pastries from the La Brea Bakery," belongs on every baker's kitchen bookshelf. If for no other reason, buy it for the bran muffin recipe to end all bran muffin recipes, or for the page-turning chapter that Silverton lovingly devotes to doughnuts.
Oh, and that cornmeal from Riverbend Farm (pictured, above) that Beth wrote about? It's amazing, truly one of the region's great farmstead products. After test-driving this golden, fragrant reminder of late summer -- when I opened the package and that corn perfume hit my nostrils, my mind immediately flew to August -- I'll never bake with shelf-stable cornmeal, ever again.
Makes 12 scones.
Note: Author Nancy Silverton suggests using extra-large eggs. From "Pastries from the La Brea Bakery" (Villard Books, $35).
3 3/4 c. unbleached pastry flour or unbleached all-purpose flour, plus extra for shaping dough
1 3/4 c. yellow cornmeal
1 tbsp. plus 1/4 tsp. baking powder
2 tsp. finely chopped fresh rosemary
3/4 c. light brown sugar, lightly packed
1 1/2 c. (3 sticks) unsalted butter, cut into 1/2-inch cubes and frozen
1 egg yolk
2 tbsp. plus 2 tsp. mild-flavored honey, such as clover
1/2 c. plus 2 tsp. heavy cream, plus extra for brushing tops of scones
24 small tufts of fresh rosemary for garnish
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor fitted with a steel blade (or in the bowl of an electric mixer fitted with a paddle attachment), combine flour, cornmeal, baking powder, chopped rosemary and brown sugar and process (or mix) on low until incorporated. Add butter and pulse on and off a few times (or mix on low), until mixture is pale yellow and the consistency of fine meal.
Transfer mixture to a large bowl and make a well in the center. Pour in eggs, honey and cream and whisk together the liquids. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. On a lightly floured work surface, turn out dough and knead a few times to gather it together into a ball. Roll or pat dough into a circle about 3/4 inch thick. Using a 3-inch round cutter, cut out scones, cutting as closely as possible and keeping trimmings intact.
Gather scraps, pat and press the pieces back together and cut out remaining dough. Place scones 1 inch apart on prepared baking sheet. Brush tops with cream and poke 2 small tufts of rosemary into the center of each.
Bake until slightly browned and firm to the touch, about 30 minutes. Remove from oven and cool 5 minutes before transferring scones to a wire rack to cool.
Which cookbook was the best-seller last year, as listed in Publishers Weekly ? Well (no surprise given the photo here!), it was Ina Garten and her next volume in the Barefoot Contessa lineup. At more than 400,000 books sold last year, she was significantly ahead of the other authors, even if you add up the sales of the two Pioneer Woman books written by Ree Drummond (which totaled more than 360,000 books).
Any favorites on this list? Note that all but blogger Deb Perelman either have their own TV show or are regulars on other shows.
1. Barefoot Contessa Foolproof by Ina Garten. Clarkson Potter. 428,105
2. The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond. William Morrow. 267,909
3. In the Kitchen with David by David Venable. Ballantine. 264,953
4. Eat More of What You Love by Marlene Koch. Running Press. 132,796
5. Great Food Fast by Bob Warden. Quail Ridge Press. 122,665
6. The Smitten Kitchen Cookbook by Deb Perelman. Knopf. 114,547
7. The Chew by The Hosts and Staff of ABC's The Chew. Hyperion. 109,020
8. The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond. William Morrow. 103,751
9. Weeknights with Giada by Giada De Laurentiis. Clarkson Potter. 95,040
10. Hungry Girl to the Max! by Lisa Lillien. St. Martin’s Griffin. 86,656
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