Cookbooks Worthy of James Beard

Could it be that we are experiencing a cookbook renaissance? I can hardly keep up with all the offerings from traditional cookbook publishers, such as America's Test Kitchen (One-Pan Wonders: Fuss-Free Meals For Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, And Slow Cooker) and Chronicle Books (Soup Swap: Comforting Recipes to Make and Share)! On March 15, the James Beard Foundation announced the 2017 book award finalists, and now the pile of to-read cookbooks is in danger of toppling over. 

In the Baking and Dessert category, I'm rooting for Dorie's Cookies. Dorie Greenspan is a James Beard award-winning chef, and what a delight it is for her to focus on cookies - 300 recipes, to be exact! From a simple three ingredient almond cookie to a more exotic honey-blue cheese madeleine, bakers are sure to find a treat that will have company clamoring for more.

If there is anything that might get me out of bed faster in the morning, it's John Currence's Big Bad Breakfast: The Most Important Book of the Day, a finalist in the Single Subject cookbook category. Though there is definitely a Southern influence from his time spent in Louisiana and Mississippi, Currence doesn't limit himself. For example, you'll find the recipe for a "breakfast for dinner" creation called the Pylon (as in pile on) - a Belgian waffle, topped with hot dogs, chili, sweet slaw, cheddar, and a squadron of condiments!

Love talking about food and cookbooks? Join resident DPL foodies Becker Parkhurst-Strout and Dodie Ownes on Saturday, April 8, 2:30-3:30 pm at the Central Library to talk about the James Beard awards and other delicious topics. No registration required for this Foodie Alert!

For a complete list of cookbook finalists, check out the James Beard Foundation award finalists post.

Written by Dodie on March 20, 2017

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Anonymous on March 25, 2017

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Steve Redzikowski, Acorn, Denver is the only Denver chef nominated. Not to plug the restaurant, but go eat at Acorn. Its delish!!!

Scott Heath on March 29, 2017

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Thanks for the alley pickup

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