Giveaway: SousVide Supreme Demi

SousVide Supreme Demi

 

It’s no secret that the chasm that separates professional chefs from hobby cooks has narrowed in recent years, thanks to chefs who happily disclose their recipes and techniques in cookbooks, as well as to the growing can-do attitude in home kitchens.

 

For one of our readers, that gap is about to get even slimmer. 

 

SousVide Supreme, a valued James Beard House purveyor, is the maker of precise, all-in-one sous-vide water ovens. Used by Heston Blumenthal, Richard Blais, and guest chefs in the James Beard House kitchen, these state-of-the-art machines remove the guesswork from cooking, delivering mouthwatering steaks, vibrant vegetables, or moist seafood with every use.

 

This week we’re giving away a SousVide Supreme Demi... Read more >

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Giveaway: Win Two Tickets to Sunday Supper at Chelsea Market

The James Beard Foundation's Sunday Supper at Chelsea Market

 

The fifth annual Sunday Supper at Chelsea Market, one of our favorite events of the year, is on for this Sunday, March 24! We've drafted another all-star lineup of chefs to prepare a family-style meal to be served in the concourse of the historic building. What's more, we're giving away two tickets! Here's how you can enter to win them:

 

1. Make sure you’re following @beardfoundation on Twitter if you’re not already.

 

2. Tweet the bolded text from your Twitter account: I'm tweeting for a chance to go to the @beardfoundation Sunday Supper @ChelseaMarketNY! http://www.jamesbeard.org/chelseamarket #jbfsundaysupper (Make sure to include the hashtag!)

 ... Read more >

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Sweepstakes: Win a Copy of The Essential James Beard Cookbook

The James Beard Foundation is giving away five copies of The Essential James Beard, the new cookbook from St. Martin's Press

 

Need some inspiration for your Thanksgiving spread? St. Martin's Press has just released The Essential James Beard Cookbook: 450 Recipes that Shaped the Tradition of American Cooking, featuring recipes culled from twelve of James Beard's classic books, including Hors d'Oeuvre and Canapés, Menus for Entertaining, Beard on Pasta, and The Armchair James Beard. You can get your copy at our Amazon store or enter to win one of five free copies by entering our giveaway. Here's how:

 

Tweet the following message from your Twitter account:

 

The Essential James Beard Cookbook is on sale now! Retweet for a chance to win a copy! http://bit.ly/UF6xdG #essentialjamesbeard (Make sure to include the hashtag!)

 

--... Read more >

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Giveaway: "In My Kitchen" Winners!

 

When we announced last week that we were giving away copies of Ted Allen's latest cookbook, In My Kitchen, it quickly became clear that the Chopped star and Chefs & Champagne® honoree is a hot commodity. Many of you entered, but only five could win. Here are the winners of the giveaway:

 

A. Capps of Davis, CA
D. Foster of Oklahoma City, OK
J. Johnson of Santa Barbara, CA
L. Kavanagh OF East Norriton, PA
A. Thomas of Sacramento, CA

 

Congrats to the lucky five! 

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Giveaway: Win a Copy of Ted Allen's "In My Kitchen"

 

Chefs & Champagne, our annual summer tasting party in the Hamptons, is one of our favorite gatherings, and this year's event is extra special because it’s happening while we celebrate our silver anniversary. (Get your tickets here!)

 

While we knew that the party’s offerings of Champagne Nicolas Feuillatte, Wölffer Estate Vineyard wines, Belgian beers, and dishes from more than 30 chefs would be a huge draw on their own (check out the full menu), we still wondered how we could make this year’s Chefs & Champagne more exciting than ever. Then it hit us: why not team up with one of the biggest food shows on television? A few phone calls later, we're thrilled to be teaming up the JBF Award–winning cast of Chopped, including its incredibly knowledgeable host, Ted Allen, and its... Read more >

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Giveaway: Win a Copy of The James Beard Foundation’s Best of the Best!

The James Beard Foundation's Best of the Best, featuring recipes from every chef who won the James Beard Award for Outstanding Chef


After 25 years of celebrating James Beard and American cuisine inside his Greenwich Village townhouse, we’re thrilled to give fans of great food a way to celebrate in their own kitchens. Our first cookbook, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of the 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and... Read more >

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Giveaway: Win a Lenox Chip n Dip Set!

Lenox Chip n Dip
Even if you couldn’t care less about football, chances are you’re totally game for this weekend’s other popular ritual: getting your annual fill of wings, nachos, and beer. And now that the Super Bowl is under a week away, it’s time for game-day hosts everywhere to start mapping out what their spreads will offer.

To get into the football spirit, we’re giving away a Scoop Chip n Dip Set from Lenox, one of our generous house purveyors. This space-saving, two-piece service set guarantees that your guests will enjoy plenty of effortless dipping between plays. For a chance to win it, tell us your favorite chip-and-dip combo in the comments section of this blog, on our Facebook page, or on Twitter (use hashtag #jbfsuperbowl) by the end of the day on Monday, January 30. We’ll pick a winner at random on Tuesday, January 31.*

UPDATE:

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Sweepstakes: Win a set of Toast Prizes

Toast


Looking for a last-minute gift to top off a food lover’s stocking? Today marks the DVD release of Toast, the story of food writer Nigel Slater's childhood and his explorations of food and cooking. Described as "a thoroughly irresistible confection" by Los Angeles Times critic Gary Goldstein, Toast features a compelling combination of heart, humor, and warmth. To learn more about the film, click here. Today we’re giving away one Toast DVD, one copy of the memoir on which the film is based, and a movie poster signed by Nigel Slater. For a chance to win the whole set, tell us your most memorable food experience from childhood... Read more >

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Giveaway: The Food Lover's Guide to Wine

Food Lover's Guide to Wine

When Karen Page and Andrew Dornenburg published The Flavor Bible three years ago, they gave home cooks the know-how they needed to graduate from by-the-book recipes to assured improvisation. And now with the JBF Award–winning duo’s recent release of The Food Lover’s Guide to Wine (Little, Brown), which is just as thorough and informative as its predecessor, home cooks can now match wine and food with equal aplomb. This essential guide includes a clearly organized list of flavor profiles for more than 250 grapes; a fascinating timeline of the history of wine in America; and valuable tips dispensed by the country’s best sommeliers, like Monkey Bar’s Belinda Chang and Barbara Lynch Gruppo’s Cat

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Giveaway: Win a Signed Copy of Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

We’re officially at the height of cookbook season, with fresh releases dropping almost daily. Today brings one of the year’s most anticipated titles, Eleven Madison Park: The Cookbook (Little, Brown & Company), from the restlessly ambitious restaurant that has made an assured climb into New York City’s highest stratum of dining. The book beams with an airy and pristine design that makes the photographs of Daniel Humm’s intricate food sparkle like stained glass. Among the challenging, seasonally sorted recipes are essays by general manager Will Guidara, which chronicle the restaurant’s journey from a casual brasserie to a four-star destination and the winner of the JBF Award for Outstanding Restaurant. It also reads like a manual to Danny Meyer’s signature approach to the restaurant business, with lessons on subjects like excellence, collaboration, and reinvention. Even cooks who may not be up for tackling uni

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