Posts Tagged ‘James Beard’

Last Night’s Leftovers: James Beard Awards Edition

Komi chef Johnny Monis wins a James Beard Award for Best Chef: Mid-Atlantic. [JBF] Max's Best Ice Cream in Glover Park loses lease, Rocklands BBQ moving in [Washingtonian] Michel Richard's Atlantic City location of Central closes. [Eater] Owner of Rumors bar files for Chapter 11 bankruptcy. [WBJ] Mike Isabella does another pop-up, this time for […]

Meatless Eats: Five Recipes to Try at Home

I think the saying is your eyes are bigger than your stomach. In my case, my hunger for reading is bigger than my appetite. While I rarely ever follow recipes, I love to read them. With no discrimination of sources, I find inspiration from cookbooks, both old (Theory and Practice of Good Cooking by James Beard) and modern […]

The First Audience for TV Cooking Shows? Men in Taverns.

Morning Edition aired an engaging segment today on the history of cooking shows. Renee Montagne interviewed author Kathleen Collins whose book, Watching What We Eat, explores the evolution of cooking programs, and how they follow American culture. I got an ironic chuckle out of Collins' research into the first nationally televised cooking show, I Love […]

Mean Marginalia: Another Reason to Love Used Books

For my Christmas gift this year, my in-laws, Uncle Hobs and Aunt Joyce, found this priceless used copy of Evan Jones' Epicurean Delight: The Life and Times of James Beard at a bookstore in Charlottesville. Hobs bought the biography for essentially one reason: the marginalia. The nasty little notes in the margins of Jones' book […]

What Cookbooks Do Local Food Writers Favor?

My friend and food writer, Melissa McCart, recently asked a bunch of us food scribblers what cookbooks we like. For someone like me, it's sort of like asking what children's books I enjoy. It feels like it's been a long time since I regularly cracked open a cookbook to actually cook something. Such a sad, […]

Mark Bittman: Our Generation’s Julia or James?

A colleague recently asked me what cookbook I prefer, and I unflinchingly said, Mark Bittman's How to Cook Everything. It's simple, it's wide-ranging, and it has few mistakes in it (that I've been able to detect at least). There's a temptation, I think, to figure out Bittman's place in American cookery, which, in part, is […]