For the second time in two weeks, the California wine industry is under fire. First, it was a class-action lawsuit aimed at inexpensive wines with moderately elevated levels of arsenic. Now, it’s cooties. And they’ve been spotted in the proverbial good stuff.
Cooties — formally Cutius terrebilis, a childhood condition associated with social dysfunction, formerly believed to be something people grow out of naturally by the time they are teenagers — have apparently been detected in a broad cross-section of California wines.
More from Zester Daily:
Curiously, the cooties-bearing wines are not connected by their region of origin or varietal makeup, but rather by their rating on the so-called 100-point scale, popularized during the 20th century but inexplicably still finding traction in lesser-evolved pockets of the U.S. wine scene today.
Dr. Isiah B. Wright — who holds degrees in medicine, enology, viticulture, psychology and statistics — revealed his research yesterday at a news conference where he also announced he is not initiating a class-action suit. Wright explained that the presence of cooties is fortunately limited to wines that have been rated 90 points or higher, and is not as pernicious or contagious as it can be in elementary schools and summer camps.
Symptoms of cooties
Symptoms of cooties transmission from wine to humans are subtle, and mostly psychological rather than systemic. “Given that said ratings are purported to provide guidance, and in turn confidence, in the drinker, the 90-point wines are particularly risky,” Wright continued. “Exposure to too many could leave imbibers with subconscious anxiety, a creeping doubt, if you will, that their own taste in wine is merely pedestrian.”
He went on to explain that, unfortunately, 90-point wines are “about 9 cents a dozen these days,” and thanks to complicity of online and traditional retailers too lazy or too unsure of their own palates to review wines themselves, these ratings have proliferated to the point where exposure is difficult to avoid.
Of course, cooties in humans under the age of 10 are fairly easily treated; once cooties are contracted on the playground, a four-finger squeeze applied within one day by a merciful peer does the trick. In adults, Wright said he knows of two treatments: “The first thing people can do, as a prophylactic measure, is to immediately reject the usage of any wine ratings outside their original habitat, i.e., in the pages of magazines that no one actually reads anyway. This is quite easy, actually. Wine ratings derived almost exclusively by middle-aged men sampling 20 wines at a pop ‘blind’ and without a crumb of food — who would consider their advice useful in real life, where people, food and context are in play?”
The second, he explained, is even simpler: “Pour yourself some wine of the masses — a crisp dry rosé, a humble Prosecco, a refreshing sangria. Go tap a box wine, pound some Pinot Grigio or share a magnum of Merlot. And then — are you listening? — add some food. Adds 10 points to every wine, every time” — especially on April 1.
Main photo: California’s wine woes continue to mount. Credit: Copyright iStockPhoto/Avalon_Studio
What’s Easter without Easter eggs? Hide them. Roll them. And, best of all, eat them. Of the many dishes associated with Easter, deviled eggs have always been high on the list. Traditional deviled eggs are delicious but with some adventuresome spices, hardboiled Easter eggs become devilishly delicious.
More from Zester Daily:
Our fingers stained blue, red and yellow, my sister and I loved dyeing and decorating Easter eggs. Ultimately our mother turned our colored eggs into deviled eggs with a simple recipe: peel and slice open the eggs, chop up the yolks, add a bit of mayonnaise and season with salt and pepper, then spoon the mixture back onto the egg white halves.
When we were kids that seemed good enough. But for my adult palate, deviled eggs needed spicing up. With experimentation, I discovered that hard-boiled eggs are a great flavor delivery system because they provide a solid, neutral base of flavor to which exciting flavors can be added.
Doing something as simple as adding cayenne or Mexican chili ancho powder gives the mild-mannered eggs a mouth-pleasing heat. Sweeten the flavor up a notch by stirring in finely chopped currants or borrow from Indian cuisine and mix in curry powder that has first been dry roasted in a sauté pan.
Turn the eggs into an entrée by mixing in freshly cooked shellfish. Grill shrimp or steam a few Dungeness crab legs, finely chop the savory meat and add to the yolk mixture. The result is elegantly flavorful.
This year I’m using a Mediterranean approach. Capers add saltiness and Italian parsley adds freshness. Finely chopped and sautéed anchovy filets are the secret ingredient that takes deviled eggs to another level.
Plating the eggs adds more fun
Cut into quarters or halves, the deviled eggs make a visually arresting presentation. The eggs can also be served whole, the savory filling added to two halves, which are then put back together. Plate the reconstituted whole eggs on a bed of Italian parsley or arugula and they reference the Easter eggs my parents used to hide for us to find when we were kids.
Caper and Anchovy Deviled Eggs
Always worth mentioning, using quality ingredients improves any dish. Nowhere is that more true than with deviled eggs. Use farmers market fresh eggs, quality capers preserved in brine and good anchovy filets.
The easiest way to fill the egg white sections is with a disposable pastry bag. If one is not available, use a spoon to scoop up filling and a fork to distribute it into each egg white half.
The eggs and filling can be prepared the day before or in the morning. To keep them fresh, the eggs should not be filled until just before serving.
If desired, add a touch of heat with a pinch of cayenne.
Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 15 minutes
Total time: 40 minutes
Yield: 4 servings
6 farm fresh eggs, large or extra large, washed
4 anchovy filets, finely chopped
1 tablespoon Italian parsley, washed, pat dried, finely chopped
1 teaspoon capers, finely chopped
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper to taste
Pinch cayenne (optional)
1. Submerge the eggs in an uncovered saucepan of cold water. Heat the uncovered pot on a medium-high flame. Bring to a simmer and boil five minutes. Turn off the flame, cover and leave the eggs in the hot water 10 minutes. Drain the hot water. Add cold water to cool the eggs.
2. While the eggs are cooking, heat a small sauté or nonstick frying pan over a medium flame. No need to add oil. Sauté the anchovy filets until lightly brown. Set aside.
3. Peel the eggs. Discard the shells. Wash and dry the eggs to remove any bits of shell. Using a sharp paring knife, carefully slice the eggs in half, lengthwise. Remove the yolks and place into a bowl. Set aside the egg white halves.
4. Using a fork, finely crumble the yolks. Add the Italian parsley, capers and sautéed anchovy bits. Stir together all the ingredients. Add mayonnaise and mix well until creamy.
5. Spoon the filling into a disposable pastry bag. If serving the next day or later in the morning, place the egg white halves into an air-tight container and the filled pastry bag into the refrigerator.
6. Prepare a serving dish. The deviled eggs can be served as quarters, halves or reformed as whole. If quarters, cut each halve in two lengthwise. Just before serving the eggs, cut off the tip of the pastry bag. Have a paring knife or folk in hand. Carefully squeeze a generous amount of the filling into each egg white piece. If needed, use the knife or folk to tidy up the filling on each egg. Any leftover filling should be eaten on crackers as a chef’s treat.
7. As the eggs are filled, place them on the serving dish and garnish with Italian parsley or arugula. Serve cold.
Note: If the eggs are to be served whole, place the two filled halves together. Either avoid showing any of the filling along the cut edge to create a surprise or make the decorative choice to have a thin line of filling visible around the middle.
Main photo: Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt
The differences between Ashkenazic and Sephardic Jewry’s foodways are clearest at Passover. Sephardim traditionally ate rice, legumes and other foods verboten to those from Northern and Eastern Europe and Russia, which makes borrowing traditions for an all-inclusive modern Passover table a bit challenging.
But an Ottoman lasagna, called mina, also known as miginas, meginas or mehinas, is easily suited to Jews of every ethnicity and historical identity. By any name, these savory layered matzo lasagnas are found in Jewish cuisine from Egypt to Turkey to the Isle of Rhodes. And they are anything but new.
More from Zester Daily:
» Passover Seder in India? Try pesaha meal dishes
» It's time for the Ashkenaski diet to get healthier
» Love French food? Thank the Jews
» The Modernist -- Inspired, ultimate mac 'n' cheese
Mina originated from medieval pasteles, according to John Cooper in his book, “Eat and Be Satisfied: A Social History of Jewish Food.” “Small meat pies, or migina, the equivalent of strudel … [were themselves] a variant of migas, and [were] filled with empanada-style fillings,” Cooper writes. Those Old World migas were filled with chopped meats or seasonal vegetable purées such as calabaza, aka pumpkin or eggplant, or a creamy, cheesy spinach version.
Traditionally, minas are cut into small mini-appetizer-sized bites and become a part of the Mediterranean mezze table — the selection of small dishes served at cocktail hour or as a long, lingering supper that is common everywhere from Greece through the Levant.
I love serving mina in the mezze style, filled with mint-infused roasted eggplant and lamb for a meat-based Seder alongside caponata, garlicky fried olives, bay-leaf-brined carrots and braised burnished leeks. But for a midweek meal, I go all cheesy and ooey-gooey.
Many recipes soak the all-but-hardtack matzo in water to soften. I rinse it lightly. I like the textural difference in the mina. I also go crazy with cheese sauce. During Passover, when that feeling of deprivation for “regular” foods has become more than a little bit wearing by midweek, a cheese-and-vegetable pie is a respite, one that offers a mac-and-cheese-like familiarity.
I lean toward Alsace, France and northern Italy for the flavors that have the heft to give this lasagna serious substance.
Spinach, Butternut Squash, Sweet Onion and Fontina Mina
Sephardic Passover lasagna, mina, can be — no, it should be — on every table at some point during Passover. This version, influenced by the cuisine of Ferrara, Italy, eats like a great mac and cheese packed with vegetables, but since it can prepared in stages over a few days, it’s as easy to make as lasagna. Great for a midweek Passover meal for a big family — a truly satisfying one-pan wonder. In fact, it’s a tasty change of pace at any time; feel free to add a few minced sage leaves if it’s cold outside for an autumnal feel.
Prep time: About 40 minutes
Cook time: About 1 1/4 hours
Total time: 1 hour, 55 minutes
Yield: About 12 pieces
½ cup (8 tablespoons/227 grams/1 stick) unsalted butter, divided
3 pounds fresh baby spinach
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
1 large red onion, peeled and cut into into 1/2-inch dice (about 2 cups)
3 cloves garlic, peeled, halved and grated, any green centers discarded
1 cup Gewürztraminer or dry Riesling wine
2 large butternut squash (about 2 1/2 pounds), peeled and cut into rough 1/4- to 1/2-inch dice
Leaves of 8 fresh thyme sprigs, minced
Leaves of 3 small sprigs fresh marjoram, minced
1 quart milk
7 tablespoons potato starch
1 cup crème fraîche or sour cream
1 pound shredded Gruyère cheese, divided
1/2 teaspoon freshly grated nutmeg
5 sheets matzo
2 cups (about 9 ounces) diced Fontina cheese
1. In a deep saucepan set over high heat, heat 2 tablespoons butter and swirl until it is just foaming. Add half the spinach, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, and with tongs, toss gently in the butter. Cover, reduce the heat to medium-low and cook for 4 to 5 minutes, until just wilted.
2. Add the remaining spinach, tossing to coat. Cover and cook, stirring occasionally, for 4 to 5 minutes, until all of the spinach is fully wilted. Transfer to a colander and drain. When the spinach is cool enough to handle, squeeze out excess liquid. The spinach will have shrunk quite a bit. Set aside. This can be done up to 2 days in advance, and the spinach stored in a covered container in the refrigerator.
3. In the same (now cleaned) saucepan, set over medium-high heat, heat 2 tablespoons butter and swirl until it is just foaming. Add the onions, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper and cook, stirring occasionally, for 15 minutes, until the onions are soft and the edges browned.
3. Add the wine, butternut squash, thyme and marjoram and cook for about 20 minutes, until the liquid is reduced in volume by at least half. Set aside. This can be done up to 2 days in advance, and the mixture stored in a covered container in the refrigerator.
4. When you are ready to make the mina, preheat the oven to 350 F. Spray a deep 9-by-14-inch lasagna pan or glass Pyrex pan with nonstick vegetable oil spray.
5. Heat the milk in a medium-sized saucepan over medium heat until hot but not scalded.
6. In the same (again, cleaned) deep saucepan, heat the remaining 4 tablespoons butter over medium heat until it begins to foam. Immediately whisk in the potato starch and quickly add the warm milk, still whisking over medium heat, making sure there are no lumps. Cook for 3 to 5 minutes, until the mixture thickens slightly and comes to a gentle but active boil, adjusting the heat as necessary.
7. Reduce the heat to a simmer, add the crème fraîche and cook, whisking gently, until blended into the sauce.
8. Add about three-fourths of the shredded Gruyère cheese, reserving the rest for topping, and with a spoon, stir until the cheese melts. Add the nutmeg and stir to blend.
9. Spoon 1 cup of the cheese sauce over the bottom of the lasagna pan. Break the matzo into 3-inch wide slats, rinse them under cold water for about 5 seconds, and arrange them over the sauce in a single layer, breaking the sheets at the perforations as necessary. Add the spinach, arranging it in an even layer, and top with another cup of cheese sauce. Arrange another layer of matzo on top and spoon another cup of cheese sauce over it. Cover with the Fontina cheese and the remaining salt and pepper. Add another layer of matzo and top with the onions and butternut squash. Spoon the remaining cheese sauce over the top and scatter the reserved Gruyère over it.
10. Prepare a sheet of foil big enough to cover the lasagna pan and spray it with nonstick vegetable oil spray. Cover the mina loosely with the foil, greased side down. Bake for 1 to 1 1/4 hours, or until bubbling hot. Remove the foil, increase the heat to broil and broil for 2 to 3 minutes, until the top is lightly browned. Serve immediately.
Note: You may use frozen spinach, if you wish. Thaw it, rinse well, drain, squeeze out any excess liquid and proceed with the recipe.
Main photo: Great for a midweek Passover meal for a big family — this lasagna is a truly satisfying one-pan wonder. Credit: Copyright 2015 TheWeiserKitchen
It’s officially spring and many families will soon be traveling on spring break vacations. Not leaving town? No worries! We have soups from around the world that will help your family explore seven different cultures — all from your kitchen!
Soup has to sit on the stove for a while, so here is a fun activity to do with your family. This Soup Restaurant game is a great way for kids to stretch their imaginations, come up with new ideas, think about recipe writing, and maybe even try out their recipes.
Here’s how to play: Pretend you own a soup restaurant. Make a menu listing the different kinds of soups you have with a description of each soup. You can also make a section with different topping options. Draw pictures of the ingredients in each soup. Come up with fun names for your soups, the toppings, and, of course, the restaurant itself.
More from Zester Daily about kids and cooking:
Main photo: Not leaving town for a spring break vacation? No worries! We have soups from around the world that will help your families explore seven different cultures — all from the comfort of your own kitchen. Credit: Copyright Carl Tremblay
Craft beer now outsells Budweiser in the U.S. With two to three craft breweries opening every day across America, every region of the country now has craft bragging rights. The top-selling new craft beers come from breweries located in some unexpected small towns and cities. Find the one closest to you. Source: IRI-tracked supermarket sales.
More from Zester Daily:
Main photo: The staff at Rhinegeist Brewery in Cincinnati. Credit: Copyright 2015 Rhinegeist Brewery
The history of nutrition often heralds Wilbur Olin Atwater as the Father of American Nutrition, but he had a daughter, Helen Woodard Atwater, who made her own mark on the world of food, though few know her name.
Born in 1876, Helen’s girlhood unfolded alongside her father’s research in nutrition and agriculture. While the primary family home was in Middletown, Connecticut, the Atwaters spent time abroad in Germany and France, as Atwater conducted research and learned new techniques developed by European scientists. Such colleagues often visited the Atwater home. One can imagine a young Helen curiously listening in on Atwater’s conversations about the energy value of food, economic consumption,and good health. She grew up as Atwater headed the Office of Experiment Stations at Wesleyan University. There he conducted experiments with the calorimeter, identifying the number of calories within foods, as well as the specific number provided by each macronutrient: carbohydrates, proteins and fats.
Despite her interest in nutrition, Helen did not pursue its study in college, as it was a rarity for women to attend university in the late 19th century, let alone major in the sciences. One of the most esteemed leaders of the domestic science movement, Ellen Richards, was the first woman ever admitted to the Massachusetts Institute of Technology. She gained entrance in 1870 as a “special student,” a status that demarcated and demoted her within the classroom for her sex. In fact, when Helen pursued higher education in the 1890s, only 2.2% of U.S. women aged 18 to 21 years attended college. Perhaps for such reasons, Helen pursued a degree not in science, but in modern languages at Smith College, an institution of note to foodies; Julia Child would graduate from Smith with a degree in history in 1934. Helen, on the other hand, progressed through her studies quickly, graduating in three years in 1897.
At a time when few women were engaged in scientific research, Helen began work after graduation as an editorial and research assistant with her father in his laboratory. She supported his research efforts, while also gaining experience and a professional network, which bolstered her own career aspirations. Combining her editorial skills and her growing nutrition knowledge, Helen assisted her father in preparing the first popular presentation of his research: “Principles of Nutrition and the Nutritive Value of Food,” published in 1902 in Farmers’ Bulletin No. 142. On her own, she also published “Bread: The Principles of Bread Making” in 1900 and “Poultry As Food” in 1903.
After Wilbur Atwater suffered a career-ending stroke in 1904, Helen not only cared for him with her mother, but also served as a conduit to his research. During this time, Helen recounted to a relative “the agonizing days when for three years she sat outside her father’s bedroom door making up stories about his experiments at the laboratory to assure him all was going well.” Atwater died in 1907. Helen was 28 years old.
Going forward on her own
After her father’s death, Helen took charge of his papers and later joined the United States Department of Agriculture’s Office of Home Economics as a writer and editor, where she worked until 1923. Employing her writing abilities, editing skills, and knowledge in nutrition and home economics, she contributed to a variety of projects during her tenure. She developed materials for both nutrition professionals and the lay public. For example, in 1915 she published “Honey and Its Uses in the Home” (1915) with Caroline Hunt, which discussed honey’s chemical composition, nutritive value and economic cost. It also recounted extensive experiments on the relationship between honey, sugar, and sweetness and includes dozens of recipes. In 1917, she and Hunt co-published “How to Select Foods,” one of the first official American food guides, which guided early federal nutrition policy. Helen also worked on myriad food conservation efforts during World War I, including “meatless Mondays” and “wheatless Wednesdays.”
More from Zester Daily:
Beyond her contributions within the USDA, Helen also served as the first full-time editor of the Journal of Home Economics. Pint-sized at just taller than 5 feet, Helen brought experience, energy and good humor to her work on the journal and within the American Home Economics Assn., where she worked for 18 years, from 1923 to 1941. She published, edited and oversaw countless newsletters, articles, pamphlets and guides, continually seeking to inform the public on nutrition science and how it could influence everyday life. She also promoted home economics as an educational and career path for women, sharing her experiences and offering advice. She served on multiple government and organizational boards and groups in the U.S. and abroad before she retired. She died in 1947 at the age of 71.
Dr. Melissa Wilmarth has researched the life and achievements of Helen Atwater, concluding: “She was an editor extraordinaire, a leader of leaders, and a model for the 21st century.”
March is Women’s History Month and National Nutrition Month, an apt time to reflect on Helen Atwater’s contributions to women’s experiences in higher education, scientific research, and government work — perhaps while also trying her honey cake.
Yellow Honey Cake
This recipe is reproduced as it appeared in “Honey and Its Uses in the Home,” published in 1915 by Helen Atwater and Caroline Hunt in the United States Department of Agriculture Farmers’ Bulletin.
1 1/2 cups flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup sugar
2 egg yolks
2/3 cup honey
1. Sift together the flour and the spices.
2. Mix the sugar and egg yolks, add the honey and then the flour gradually.
3. Roll out thin, moisten the surface with egg white, and mark into small squares.
4. Bake in a moderate oven (about 350 F).
Main caption: Helen Atwater worked on myriad food conservation efforts during World War I, including “meatless Mondays” and “wheatless Wednesdays.” Credit: Copyright U.S. Food Administration
I was born in Harlem, a child of Southern migrants and Caribbean immigrants. I witnessed what the women in my family could do with food.
Rarely is our history taught through the lens of food. Yet, it was over the hearth and in kitchens large and small that they impacted our nation’s culture and created economic, political and social independence through ingenious culinary skills.
That is why I honor African-American women cooks for Women’s History Month this March.
More from Zester Daily
The women in my family created and passed down masterful meals from ancient, unwritten recipes. They built communities and paved my way with proceeds from selling sweet potato pies, fried chicken dinners and roti lunches: a Trinidad flatbread cooked on a griddle and wrapped around curried vegetables or meats. My mom made these popular rotis and sold them in box lunches to employees at the hospital where she worked.
Whether they were free or formerly enslaved, the women I descended from cooked their way to freedom and wealth in America.
In their honor, I have chosen to feature two vintage recipes from two of the oldest cookbooks written by African-American women.
Mrs. Fisher’s cookbook was long known as the first African-American cookbook until Mrs. Russell’s book was discovered in 2001. Both women wrote their books at the behest of friends, fans and patrons.
Mrs. Russell, a free woman from Tennessee and an owner of a local bakery, was known for her pastries. Most of her recipes are European-inspired. Her cookbook also includes remedies and full-course meals. It was published after she moved to Paw Paw, Michigan.
Mrs. Fisher, a formerly enslaved person, won cooking medals for a wide range of dishes, including preserves and condiments in California. She moved out West from Alabama after the Civil War.
Below are their original recipes and my interpretation.
Mrs. Russell’s Jumbles Cookies
Jumbles were cake-like cookies popular from the 1700s. Mrs. Russell’s recipe was exceedingly spare on details, like all of her recipes:
“One lb. flour, 3/4 lb. sugar, one half lb. butter, five eggs, mace, rose water, and caraway, to your taste.”
The popular vintage cookies have been adapted through the ages — even by modern food bloggers. I personally sampled a reimagined version of a Jumbles recipe at a culinary event that Anne Hampton Northup was said to have made when she cooked at the Morris-Jumel Mansion. Northrup was a chef and the wife of Solomon Northup, whose life was depicted in the Oscar-winning picture “12 Years a Slave”.
Here is a more detailed recipe so you can make Mrs. Russell’s Jumbles Cookies, using her ingredients. Since she suggested using mace, rosewater and caraway to taste, feel free to alter the suggested amounts of those ingredients:
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: About 4 dozen cookies
3 1/3 cups all-purpose flour
3 teaspons mace
2 tablespoons caraway seeds
1 1/2 cups granulated sugar
8 ounces salted butter (2 sticks, at room temperature)
5 eggs (small- or medium-sized)
4 tablespoons rosewater
1. Preheat the oven to 375 F and line your baking sheets with parchment paper.
2. In a small bowl, combine the flour, mace and caraway seeds.
3. In a large bowl, cream the sugar and butter together.
4. With an electric mixer on low speed, beat in eggs to the butter and sugar mixture.
5. Add the flour mixture and mix until combined.
6. Add the rosewater and mix until combined.
7. Using a tablespoon measure, spoon tablespoon-full size drops of the batter on your baking sheets, about 2 inches apart.
8. Bake for about 10 minutes, just until the edges turn golden.
9. Cool the cookies for two minutes on wire racks. Serve, and store the remainder quickly in a sealed container or bag.
Mrs. Abby Fisher’s Blackberry Brandy
This old recipe holds up very well today. Many of Mrs. Fisher’s recipes called for huge amounts of each ingredient:
“To five gallons of berries add one gallon of the best brandy; put on the fire in a porcelain kettle and let it just come to a boil, then take it off the fire and make a syrup of granulated sugar; ten pounds of sugar to one quart of water. Let the syrup cook till thick as honey, skimming off the foam while boiling; then pour it upon the brandy and berries and let it stand for eight weeks; then put in a bottle or demijohn. This blackberry brandy took a diploma at the state Fair of 1879. Let the berries, brandy and syrup stand in a stone jar or brandy keg for eight weeks when you take it off the fire.”
I was so inspired by Mrs. Fisher’s recipe that I made my own version — which is now in the middle of the eight-week fermentation process. I used the same ingredients, but reduced the amounts, and poured them into a glass jug instead of a brandy keg. And I used cognac, because Mrs. Fisher’s recipe called for the “best brandy.”
We’ll have our own taste test — at my next family reunion.
Main photo: Abby Fisher’s 1881 cookbook was long believed to be the first African-American cookbook until Malinda Russell’s 1866 book was discovered in 2001. Credit: Copyright Sylvia Wong Lewis
The International Association of Culinary Professionals announced the best cookbooks published in 2014 at its annual convention, held March 27 to 30 in Washington, D.C.
Winners were chosen in 19 categories, including American and international sweet and savory cooking; restaurant- and chef-centered books and those homing in on culinary travel; e-cookbooks and culinary history; and literary food writing and photography. The IACP program is widely lauded as the most selective in the industry due to its two-tier judging process that requires recipe testing in all relevant categories.
“A New Napa Cuisine,” by Christopher Kostow, was chosen the IACP 2015 Cookbook of the Year, and won in the Global Design category as well. Among the other winners was Zester Daily contributor Ramin Ganeshram, whose book “FutureChefs: Recipes by Tomorrow’s Cooks Across the Nation and the World” won in the Children, Youth and Family category.
Celebrity chef Curtis Stone was the emcee at the IACP awards event.
This slideshow provides the winner in each category and a brief summary or review of each cookbook.
More from Zester Daily:
» Cookbooks to covet: IACP names 2015 award finalists
» No baking required to savor writer’s bread odyssey
» From wicked to inspired, ‘Grilled Cheese’ inspires
» Dan Pashman’s ‘Eat More Better’ makes dining delicious
» ‘Prune': A glimpse into a chef’s untamed cooking mind