Your next cookbook

[Suzanne F]

There was something of a kerfluffle at the IACP cookbook awards this year. Seems people got upset that a book cowritten by our CEO won two categories (General and Cookbook of the Year). There wasn't anything in the judging rules that specifically forced the elimination of books by staff or board; this has been changed retroactively. And the new winners, announced 3/12/18 (about 2 weeks after the original awards), are:

Due to our recently revised entry rules, IACP is awarding two new winners in our 2018 Cookbook Awards. In the General category, the winner is Dinner: Changing the Game, by Melissa Clark, published by Clarkson Potter. Clark’s Dinner is the highest scoring book in the General category based on a numerical system used through two rounds of judging.
The 2018 Cookbook of the Year is Salt, Fat, Acid, Heat by Samin Nosrat, published by Simon & Schuster, also based on numerical scoring used through two rounds of judging, as well as qualitative feedback from Committee judges. View the complete list of 2018 IACP Award winners here.

Please join us in congratulating Melissa Clark and Samin Nosrat! Next up, the IACP board is finalizing the new conflict of interest policy. We’ll share that very soon, along with updates on our advisory council.

How nice that there will be a new conflict of interest policy. Not sure if there was one already, as there should have been. Anyway, I'm glad those two received the [extra] recognition; Nosrat's book had already won in the First Book and American categories.

[Suzanne F]

Not any of these, that's for sure.

[wingding]

I broke down on my not too many more cookbooks pledge to buy a copy of River Cafe 30,after spending time looking through it, and deciding that I wanted to cook almost everything in this book, and needed to have it for nostalgic reasons. One of my favorite meals ever there, in 1998 ,and yes, this is the food closest to my heart....

[Behemoth]

I just ordered The One Bottle Cocktail by Maggie Hoffmann. The desire to own fewer cookbooks is well offset by the greater desire to clear my liquor cabinet of stuff I never get around to drinking.

[Lippy]

Ranitidine loves the spaghetti bolognese at Landmarc, and I love the caramels, so when I saw recipes for both in Marc Murphy's Season With Authority I broke down and parted with the $6 it was selling for at Music

Mountain on Sunday. My previous purchase was Sicily, by Melissa Muller, who, contrary to what her name seems to imply, had a Sicilian restaurant

in NYC for several years. Both books are stunning to look at.

[Blondie]

I just ordered The One Bottle Cocktail by Maggie Hoffmann. The desire to own fewer cookbooks is well offset by the greater desire to clear my liquor cabinet of stuff I never get around to drinking.

 

Me too Let us know how it is! I have a few square feet of liquor cabinet space that I'd like to liberate myself.

[joethefoodie]

Aren't those (one bottle cocktails) called highballs?

 

Like a seven and seven, rum and coke, gin and tonic, etc. etc.

 

Of course you can make them fancier with the addition of various bitters, or simple syrups, but then we're getting into 1+ bottle cocktails, no?

[Sneakeater]

I was at a sketchy bar recently (the kind where you would not assume the bartender could make a competent cocktail) and, seeing a very old bottle of Seagram's 7 on the shelf, I asked for a Seven and Seven, figuring it would be safe.

 

The bartender asked me what was in it.

[Sneakeater]

I take it is a sign of personal development that if you asked me 10 years ago what my most loved and used cookbook was, I have answered Marcella Hazan -- but now I'd say Richard Olney.

[Blondie]

Aren't those (one bottle cocktails) called highballs?

 

Like a seven and seven, rum and coke, gin and tonic, etc. etc.

 

Of course you can make them fancier with the addition of various bitters, or simple syrups, but then we're getting into 1+ bottle cocktails, no?

 

To me it looked like the recipes use a lot of fresh fruits/juices, herbs, and teas, which appeal to my palate right now.

[voyager]

I have just perused Fire and Ice and have found several dozen dishes I'll probably try. Previously I tried to get into Nilsson's The Nordic Cookbook but found it too academic to be pleasurable. I actually want to eat the food in Fire and Ice.

[Behemoth]

Aren't those (one bottle cocktails) called highballs?

 

Like a seven and seven, rum and coke, gin and tonic, etc. etc.

 

Of course you can make them fancier with the addition of various bitters, or simple syrups, but then we're getting into 1+ bottle cocktails, no?

She explicitly says in the intro that they are not technically cocktails as those by definition are 2+. As Blondie says, lots of cool

Ideas using herbs, muddled fruit, tea, some unusual ingredients. For example one with scotch, Demerara sugar, lemon, and white Miso that I am really excited to try.

[Behemoth]

I take it is a sign of personal development that if you asked me 10 years ago what my most loved and used cookbook was, I have answered Marcella Hazan -- but now I'd say Richard Olney.

Most loved I can see. But most used? Respect...

[Sneakeater]

There's more than you think in there that's kind of basic and not incredibly labor-intensive. (And then there's the occasional day when you actually have some time to prepare dinner.)

[Behemoth]

 

Aren't those (one bottle cocktails) called highballs?

 

Like a seven and seven, rum and coke, gin and tonic, etc. etc.

 

Of course you can make them fancier with the addition of various bitters, or simple syrups, but then we're getting into 1+ bottle cocktails, no?

She explicitly says in the intro that they are not technically cocktails as those by definition are 2+. As Daisy says, lots of cool

Ideas using herbs, muddled fruit, tea, some unusual ingredients. For example one with scotch, Demerara sugar, lemon, and white Miso that I am really excited to try.

 

 

eta: my phone seems to randomly capitalise some but not all nouns. Is it as culturally confused as I am?