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James Beard Book Awards - 2023
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Savor: A Chef's Hunger for More
by Fatima Ali
In this triumphant memoir, a young, boundary-breaking culinary star, diagnosed with a rare form of bone cancer, spends her final year savoring the world, delicious food, and her loved ones, as she reflects on her life and her identity as a chef, a daughter, and a queer woman butting up against traditional views.
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The Cook You Want to Be: Everyday Recipes to Impress
by Andy Baraghani
In his cookbook debut, one of Bon Appétit's favorite talents, through 120 recipes, shows home cooks how to deliver beautiful meals with minimal fuss, along with essays sharing his convictions and key lessons. Illustrations.
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I Am from Here: Stories and Recipes from a Southern Chef
by Vishwesh Bhatt
One of the South's best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner. A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive, and incredibly delicious. I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout. Bhatt vividly recounts the special meals cooked by his mother and grandmothers--vegetarian comfort food such as Khichadi, custardy rice pudding, and Stewed Gujarati-Style Black-Eyed Peas--and presents them alongside dishes he's shared with friends, colleagues, and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices. Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi. This cookbook thoughtfully, and persuasively, expands notions of what it means to be, and cook like, a Southerner today.
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Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul
by Kevin Bludso
Sharing 90 delicious recipes for main meats, sides, and desserts, the famous pitmaster and restauranteur behind Bludso's BBQ presents this must-have cookbook that doubles as a love letter to the often-misunderstood city of Compton and the story of his family and community. Illustrations.
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Tava: Eastern-European Baking and Desserts from Romania and Beyond
by Irina Georgescu
Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today's cuisine in Romania. The author's aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels, and fruit dumplings. Rice or pearl barley puddings, donuts, and gingerbread biscuits come with their own story, while chocolate mousses, meringues in custard sauce, and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops.
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Chinese-ish: Home Cooking, Not Quite Authentic, 100% Delicious
by Rosheen Kaul
As immigrants with Chinese heritage who both moved to Australia as kids, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey - should they cling to the traditional comfort of their parents' varied culinary heritage, attempt to assimilate wholly by learning to love shepherd's pie, or forge a new path where flavour and the freedom to choose trumped authenticity? They went with option three. Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbecue. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them.
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The Wok: Recipes and Techniques
by J. Kenji Lâopez-Alt
Presenting over 200 recipes, along with more than 1,000 color photos, the author of The Food Lab focuses on the wok, the most versatile pan in the kitchen, showing home cooks how to master the mechanics of a stir-fry and providing endless inspiration for brightening up dinner.
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Diasporican: A Puerto Rican Cookbook
by Illyanna Maisonet
America's first Puerto Rican food columnist shares the results of documenting her family's food traditions through over 90 recipes, some passed down from her grandmother, for classic dishes including Tostones, Pernil, Arroz con Gandules and Flan de Queso. Illustrations.
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The Bartender's Manifesto: How to Think, Drink, & Create Cocktails Like a Pro
by Toby Maloney
A James Beard Award-winning bartender with over 25 years of experience takes readers on a rollicking ride through the essential stages of fashioning cocktails, offering lessons and interactive elements that dive deep into the mechanics of creating original drinks with the right balance, texture, aroma, and temperature. Illustrations.
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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico
by Rick Martinez
In his first cookbook, a beloved food writer introduces the diverse culinary treasures of Mexico, taking readers on a journey through each of the seven regions to explore 100 unique dishes, which are accompanied by essays on various topics, such as migration and culinary influence from other countries. Illustrations.
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Exploring the World of Japanese Craft Sake
by Nancy Matsumoto
Authors and experts Nancy Matsumoto and Michael Tremblay personally undertook the challenge of visiting 35 artisanal sake breweries in Japan, the US, and Canada to interview makers and document every stage of the sake brewing process. Nancy's celebrated journalistic background combined with Michael's sake sommelier experience have led to an engaging and informative look at the world of sake.
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Eating While Black: Food Shaming and Race in America
by Psyche A. Williams-Forson
Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food.
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Elmhurst Public Library 125 S Prospect Ave. Elmhurst, Illinois 60126 (630) 279-8696
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