Archive for the ‘Cookbooks’ Category

James Beard 2016 Award Winners

Thursday, April 28th, 2016

9780544373280_b69fcZahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (HMH/Rux Martin), has won the 2016 James Beard Book of the Year award.

Chef Solomonov is no stranger to the Beard honors. In 2011 he won the James Beard Award for Best Chef: Mid-Atlantic. Now his debut cookbook, which highlights the pleasures of Israeli food and profiles his restaurant and life journey, gets similar accolades.

The James Beard Awards, billed as the Oscars of the food world, are given for 14 book categories (as well as for chefs, journalists, TV shows and more). Zahav also took home the International book award.

9781607745532_35ad0Deborah Madison won the Cookbook Hall of Fame category. Her most recent title is The New Vegetarian Cooking for Everyone (RH/Ten Speed).

The very timely Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford UP) won for Writing and Literature while The Beetlebung Farm Cookbook by Chris Fischer with Catherine Young (Hachette/Little, Brown) took the prize for American Cooking. V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks — from Artichokes to Zucchini by  Michael Anthony with Dorothy Kalins (Hachette/Little, Brown) won for Vegetable Focused and Vegetarian.

Best seller 9780393081084_5fb39The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt (Norton) topped the General Cooking category. It won the IACP Cookbook of the Year award earlier this month (see our coverage here).

Other than The Food Lab there are no overlapping winners between the two highly regarded food awards.

The full list of James Beard winners is available online.

Winner Winner, Chicken Dinner

Wednesday, April 6th, 2016

9780393081084_5fb39The International Association of Culinary Professionals (IACP) has announced their awards for 2016 and the big winner is The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt (Norton), which took home honors as both Cookbook of the Year and winner in the American category.

The book is already a hitl. It is a NYT Best Seller, entering the list at #4 in October and currently at #10 after 10 weeks.

9780316329514_088c59781101874868_41e4fFamiliar names Madhur Jaffrey and Andrew Weil also took home prizes. Jaffrey for Vegetarian India: A Journey Through the Best of Indian Home Cooking (PRH/Knopf), which won the Single Subject category and Weil for Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table (Hachette/Little, Brown), which won the Health & Special Diet category.

9780553447293_3cb3b9780714870472_106e5Tacos were big winners with Alex Stupak and Jordana Rothman winning the Chefs and Restaurants category for Tacos: Recipes and Provocations (PRH/Clarkson Potter) and Deborah Holtz and Juan Carlos Mena winning the Reference & Technical category for Tacopedia (Phaidon).

The winners in all the book categories are listed with ordering information and alternate formats, on our downloadable spreadsheet, IACP 2016 Cookbook Awards.

COOKED Airs on Friday

Monday, February 15th, 2016

Michael Pollan’s fame is about to spread to Netflix with the series Cooked set to debut this coming Friday, Jan 19.

Directed by Alex Gibney (Going Clear: Scientology and the Prison of Belief), it explores how human developed their relationship to food, a subject Pollan wrote about in his 2013 book Cooked: A Natural History of Transformation (Penguin; OverDrive Sample). The four-episode YV series will be a mix of culinary travelogue, anthropology lessons, and sessions in Pollan’s home kitchen.

No tie-in is planned but the book is available in various print editions and in eBook.

The stirring trailer was released recently and showcases Pollan’s approach to the powerful emotions surrounding food, the connections food has to tradition and family, and the ways the modern food industry has separated us from the real heart of cooking, which, says Pollan works to “undermine cooking as an everyday practice.”

THE FOOD LAB On The Rise – Again

Wednesday, January 27th, 2016

9780393081084_5fb39The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt (W. W. Norton, 2015; OverDrive Sample) was a New York Times bestseller when it came out last year. It was also considered one of the best cookbooks of the year by both LJ and Amazon.

Gaining renewed attention, it moved up Amazon’s sales ranking from just outside the top 100 to #4.

The author tweeted he would be on The Chew yesterday:

Screen Shot 2016-01-27 at 12.42.22 PM

The show did not post the video, but they did post his recipe.

Holds are still strong in libraries we checked.

Chuck Williams Dies at 100

Tuesday, December 8th, 2015

9781616289621_35d60When asked the secret of her long and active career, Julia Child replied, “Well, I have been known to eat well.”

The same could be said of her friend, Chuck Williams, the founder of Williams-Sonoma and prolific cookbook author who died in his sleep on Saturday in his San Francisco home. He was 100 years old.

As the New York Times obituary puts it, before Williams discovered the amazing range of cookware available in France, inspiring him to open his first store in Sonoma, California, in 1956, U.S. kitchens were drab affairs, stocked with “pots, pans and knives from a department store.”

The obituary also credits him with writing over 200 cookbooks, the latest of which is Cooking at Home, (Weldon Owen, dist. by S&S) re-released in September to celebrate Williams’ 100th birthday. It was originally published in 2010 when Williams was  a mere 95.

Jail Cookery

Thursday, November 5th, 2015

9780761185529_743d6Step aside, Thug Kitchen, here’s the real deal.

In an affecting interview on NPR’s The Salt, Gustavo “Goose” Alvarez talks about his new cookbook Prison Ramen: Recipes and Stories from Behind Bars (Workman; OverDrive Sample).

Alvarez spent over a decade behind bars and explains that those cheap packs of dehydrated noodles are everything to prisoners seeking some control over their meals, “maybe a guy has a bag of chips — that’s all he has to his name. And this other guy is blessed to have a couple of soups. Well, they get together, they make an interesting meal.”

His book is a mix of recipes and stories. It begins with the basic instructions for cooking the noodles without a pot or open flame. It goes on to offer advice for surviving hard time.

When asked who might use his book, Alvarez replies:

“I know some college kids might attempt to cook some of these. And quite frankly, I’ve had a few of them direct message me and say that they were awesome. They’ll go, ‘Man, these are great. I saved some money. It only cost me a couple dollars.’ Cool. And then I’d like others to read it and be humbled by the stories. And maybe, you know, they’ll have a friend of a friend or a family member — somebody that’s made a mistake and is doing some time. And they can probably share the stories with them, and hope it can teach them something. Maybe learn from my mistakes and others not to make these stupid decisions.”

Best Cookbooks of the Year

Tuesday, April 28th, 2015

Screen Shot 2015-04-28 at 9.57.12 AMYucatán by David Sterling (University of Texas Press) is the 2015 James Beard Foundation Cookbook of the Year.

Sterling runs a Yucatán cooking school in Mexico and his book is an ode to the food he loves, a huge, 576 page encyclopedic tome, filled with photos and a richly detailed text. It weighs more than a five pound bag of flour and lists for $60. It won the award for best International Cookbook as well.

The James Beard Awards come on the heels of the International Association of Culinary Professionals (IACP) Awards, which were announced late last month.

Screen Shot 2015-04-28 at 10.03.37 AMTheir top pick is A New Napa Cuisine by Christopher Kostow (RH/Ten Speed Press; OverDrive Sample), the chef running The Restaurant at Meadowood, a three-Michelin-starred destination eatery in California. A mix of chef’s journey, regional spotlight, and artistic expression, it is a good example of the trend, as we reported last week, for cookbooks to be more than compilations of recipes.

Between the two awards there are five overlapping winners:

Screen Shot 2015-04-28 at 10.04.48 AMLiquid Intelligence by David Arnold (W.W. Norton) which won the James Beard Award for best Beverage book and the IACP Jane Grigson Award.

Screen Shot 2015-04-28 at 10.05.18 AMButchering Poultry, Rabbit, Lamb, Goat and Pork by Adam Danforth (Workman/Storey Publishing; OverDrive Sample) which won the James Beard award for Reference and Scholarship and the IACP Beverage/Reference/Technical award.

Screen Shot 2015-04-28 at 10.05.58 AMBar Tartine by Nicolaus Balla and Cortney Burns (Chronicle; OverDrive Sample) which won the James Beard Cooking from a Professional Point of View award and the IACP award for best Chefs and Restaurants book.

Screen Shot 2015-04-28 at 10.06.42 AMHeritage by Sean Brock (Workman/Artisan) which won the James Beard American Cooking award and the IACP Julia Child First Book award.

Screen Shot 2015-04-28 at 10.07.49 AMAt Home in the Whole Food Kitchen by Amy Chaplin (Shambhala/Roost Books) which won the James Beard award for Vegetable Focused and Vegetarian cookbook and the IACP award for Health & Special Diet.

The full list of James Beard winners and IACP winners is available at each award’s website.

Cookbooks, “The Golden Age”

Wednesday, April 22nd, 2015

Remember when people thought the digital age would spell the end to cookbooks?

Ironically, the online recipe site, Epicurious, begs to differ. Calling this the “Cookbook Golden Age,” they say, “If cookbooks were just collections of recipes, you could sum them up in an index. But the best books weave the wit and spirit of their authors right into every page.”

They have whittled “The Epicurious Cookbook Canon Longlist,” based on nominees from readers, down to just ten.

Either list is a great opportunity for a display, real or virtual.

Also check out Epicurious‘s list of 30 Spring Cookbooks We’re Excited For (hurrah! our favorite Brooklyn ice cream truck/stand reveals their secrets in June; Van Leeuwen Artisan Ice Cream, HarperCollins/Ecco).

Cookie Science

Friday, December 19th, 2014

Screen Shot 2014-12-19 at 8.10.14 AM

NPR’s Science Friday featured Jeff Potter and his ingenious “patent-violating” chocolate chip cookies last week, an event that might be responsible for his book Cooking For Geeks (O’Reilly Media; OverDrive Sample) topping today’s Amazon Movers & Shakers list. Holds are not yet rising, although many libraries bought lightly back in 2010 when the book first came out.

In the spirit of the holidays, we at EarlyWord offer not just Potter’s recipe (at the end of the Science Friday story) but also that of Alton Brown’s, which our highly unscientific (but yummy) tests have found to be the recipe to rule them all.

The Best Cookbook of The Year (Only $200)

Monday, May 5th, 2014

One of the most expensive cookbooks of the year was honored last night as the Cookbook of the Year by the James Beard Foundation. Historic Heston by Heston Blumenthal is listed for $200, but hold on, a lower-priced, $65 edition will be available in October.

The book has won praise from a range of sources, from Saveur magazine, “This idiosyncratic work by Blumenthal, the chef behind the experimental fine dining restaurant The Fat Duck in Bray, England, pays tribute to those who inspired him,” to the Daily Candy, “It’s nearly impossible to sum up the awesomeness of this exquisitely packaged amalgamation of photographic still lifes, illustrations, and historic recipes.”

If the phrase “great British cooking” sounds like an oxymoron, Blumenthal debunks that in the following video:

Winners in all eight book categories are listed, with ordering information. on our downloadable spreadsheet, James Beard 2014 Cookbook Awards.

To Brighten Your Day

Tuesday, March 4th, 2014

Some days, you just need something lovely to look at:

Surprise-inside Cakes

The book is Surprise-Inside Cakes by Amanda Rettke, (HarperCollins/Morrow, Feb. 19).

AND, there’s a trailer:

Thanks to HarperCollins Library Marketing for posting this on their Library Love Fest blog and lifting our spirits as this long winter slogs on.

A Chance to Win 66 SQUARE FEET

Thursday, September 12th, 2013

9781617690501As some of you know, EarlyWord World Headquarters are in Brooklyn, which is often, rightly, viewed as an urban, even gritty environment.

You may be surprised to learn that Brooklyn also has a softer, natural side. There are trees, birds, parks, and gardens, some in impossibly small spaces. One of them, in fact, is in just 66 square feet, which is also  the name of  the popular and inventive food and gardening blog, and now of a book based on that blog, 66 Square Feet: A Delicious Life, One Woman, One Terrace, 92 Recipes by Marie Viljoen (Abrams/Stewart, Tabori and Chang). Not only does this tiny garden produce flowers, but also vegetables, fruits and herbs, which Marie then turns into delicious meals in her, of course, impossibly small kitchen.

Marie writes about even more than cooking and gardening. She is also a talented forager, not only cooking her finds, but using them to create dazzling cocktails. The book is about celebrating life, enjoying the natural world around you, even amidst the densest of urban environments, and illustrates how limitations can inspire creativity.

Since Marie’s 66 square feet is just around the corner from EarlyWord (and visible from our own roof deck) we wanted to celebrate the book’s publication. Happily, Abrams has agreed to make five copies available to EarlyWord readers.

UPDATE: This offer has now ended. Thanks for all your entries and congratulations to the winners.


Thursday, August 1st, 2013

Jerusalem: A CookbookJerusalem fever” is spreading across the country, according to the NYT.

Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed), released last year, was chosen as the IACP’s Cookbook of the Year, and was the James Beard  winner in the International category.

The NYT story notes that Ten Speed already has 200,000 copies in print, which is unusual since most new cookbooks, especially those that are not by celebrities, “disappear without a trace” (sadly, the same could be said for all book categories).

At least part of the success is attributed to social media. Fans started a page on Facebook dedicated to it, as well as on Pinterest and Instagram. The hashtag #tastingjrslm, allows them to communicate about favorite recipes. The NYT itself features the authors on this month’s “Recipe Lab” videochat.

Holds in libraries are unusually high for a cookbook (one library shows 90 on 17 copies). The NYT story quotes the rector of an Episcopal church, who says, “I took it out from the library as many times as I was allowed to. And there were still so many things I wanted to make that I was forced to buy it.” (We like the image of the library rapping the reverend on the knuckles for hogging the book).

JAMES BEARD Cookbook Award Winners

Wednesday, May 8th, 2013

Grand Cucina Latina   Jerusalem   Yes, chef

Last night, the James Beard Foundation declared Gran Cocina Latina: The Food of Latin America, Maricel Presilla (W. W. Norton) the Cookbook of the Year. It has already won acclaim, appearing on several 2012 cookbooks lists (see our downloadable spreadsheet, 2012 — Best Cookbooks) and winning the IACP Award for Best General Cookbook.

Conversely, the book that had been named  IACP’s Cookbook of the Year, was a Beard category winner, for International, Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, (Ten Speed Press).

Marcus Samuelsson’s Yes, Chef: A Memoir, (Random House; RH Audio) won for Writing And Literature. It had also won the IACP’s award for a similar category, Literary Food Writing.

Inducted into the Cookbook Hall of Fame was Anne Willan, author of many titles on French cooking, including La Varenne Pratique (RH/Crown, 1989). Her next book is coming in August, One Soufflé at a Time: A Memoir of Food and France (Macmillan/St. Martin’s).

The Art of FermentationUnexpectedly, the winner in the Reference and Scholarship category is also available in audio; The Art Of Fermentation: An In-Depth Exploration Of Essential Concepts And Processes From Around The World, Sandor Ellix Katz, (Chelsea Green Publishing; audio, from Tantor— MP3 Audio Sample).

Following the jump, the full list of winners; click here to download our spreadsheet with ordering information, James Beard Cookbook Award Winners, 2012.


IACP Cookbook Awards

Tuesday, April 16th, 2013

Teen Cuisine: New VegetarianThe International Association of Culinary Professionals handed out several cookbooks awards at their annual meeting in San Francisco last week.

Among the many publishers that traditionally win awards is a new face, Amazon Children’s Publishing which won in the Children’s, Youth and Family category for Teen Cuisine: New Vegetarian by Matthew Locricchio, the follow up to the author’s previous title, also from Amazon Children’s Publishing, Teen Cuisine, 2010.

Jerusalem  Flour Water Salt Yeast  Vietnamese Home Cooking

The Random House/Crown imprint, Ten Speed, was a big winner, with four awards, including Cookbook of the Year for Jerusalem: A Cookbook, Yotam Ottolenghi, Sami Tamimi, which also won in the International category. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Ken Forkish (a name that’s just too perfect for a culinary professional), won in the Baking category and Vietnamese Home Cooking, Charles Phan (Ten Speed Press) was the winner in the Chefs and Restaurants.

Laurent Gras

Technology gained a foothold among printed books this year. Judges Choice was awarded to a digital cookbook My Provence by Laurent Gras (available via via Amazon). It also won a Digital Media award for Intriguing Use of Technology (the publisher describes it as a “unique HTML5 technology. No special downloads or software are required – it looks beautiful on iPads, Android Tablets, Macs and PCs so you can access it anywhere you want with no hassles.”) The Julia Child Award for First Book went to a cookbook that originated as a blog, The Smitten Kitchen Cookbook, Deborah Perelman (Random House, Inc. (RH/Knopf)).

In the Digital Media Awards, Salted and Styled won best Culinary Blog and best Web site.

The other winners, after the jump (official list of all the winners here)