Wednesday, 19 March 2014 | MYT 9:30 AM

Best in US food writing honoured

Book of the year contains recipes inspired by a California winery’s fresh produce.

A cookbook about the foods and recipes produced out of an “edenic” California winery has been named the “Book of the Year” at an awards gala honouring the best in US food writing.

At the recent International Association of Culinary Professionals awards gala in Chicago, John McReynolds’ Stone Edge Farm Cookbook took the top honour for his cookery book that includes 100 recipes and 300 photographs capturing the Sonoma farm and winery of the same name.

Recipes are inspired by the more than 100 varieties of organic fruits and vegetables harvested from the property’s 16 acres of farmland.

In addition to recipes, the cookbook includes essays on gardening, winemaking and food and wine pairing.

Another big winner of the night included The Lee Bros. Charleston Kitchen, which won for best American cookbook.

Described as the culinary ambassadors of Charleston, South Carolina, brothers Matt and Ted Lee introduce readers to iconic and classic Charleston dishes like “She-Crab Soup”, “Hoppin’ John”, and “Huguenot Torte” in their latest title.

The cookbook is also an ode to their hometown and includes interviews with local fishermen, chefs and farmers who help define the epicurean landscape in the food-rich city.

Other big winners included chef Suzanne Goin, for her release The A.O.C. Cookbook – named after her sophomore restaurant opening in Los Angeles – where she shares recipes like Bacon-Wrapped Dates with Parmesan and Lamb Meatballs with Spiced Tomato Sauce.

Food & Wine Magazine was also named “Publication of the Year” while Food52 and Saveur tied for Best Culinary Website. – AFP Relaxnews

Related story:

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Tags / Keywords: Lifestyle , Best US food writing , Stone Edge Farm Cookbook

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