The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

James Beard Award winner Hedy Goldsmith

 

Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.

 

Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.

 

Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love... Read more >

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The Bookshelf: Chefs Can Save the World

The James Beard Foundation asks chef and author Jeremy Barlow's for five ways to green your kitchen

Jeremy Barlow helms the kitchen at Tayst, Nashville’s first green-certified restaurant, but it’s his new book, Chefs Can Save the World, that’s been making waves. “Greening our nation’s restaurants will create the kind of demand for sustainably grown food required to truly change the food system,” he says. Curious how home cooks can pitch in? Here, Jeremy shares five simple ways to green your own kitchen.

 

COOK RESPONSIBLY

By cooking food that is local, in season, and grown in an environ-mentally and socially responsible manner, you take a giant step away from the many perils of factory farming.

 

WATCH THE WATER

Rather than rinsing dishes with running water before loading the dishwasher, keep a tub of soapy water in... Read more >

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Five Dishes Worth the Time and Effort

In My Kitchen, the latest book from multiple JBF Award winner and last month's Chefs & Champagne® New York honoree, Ted Allen, is perfect for those of us who love to get lost in cooking. We asked the Chopped host to tell us his favorite recipes that are worth the hours they require.

 

I am very much a slow-food guy. I like nurtured, developed, deep flavors, smokers that give off sweet wisps of porky yummy over the course of an entire day, soups and stocks and sauces that simmer happily for an afternoon. Here are some recipes that take a little time. So what? You have something better to do than cook? There’s almost nothing better to do than cook.

 

North Carolina Pulled Pork

Yummmmmmm. I cook this stuff for six to eight hours. That is what I am talkin’ about.

 

Homemade Stock

Especially chicken,... Read more >

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The Bookshelf: Foraged Flavor

Would-be foragers out there should know about this exciting new book, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, by Tama Matsuoka Wong, the forager for Daniel Boulud’s Daniel, and Eddy Leroux, the restaurant’s chef de cuisine. We asked Tama about some of the top foraged ingredients available at this time of year and how best to prepare them. Look for her five picks (below) in your backyard, especially in vegetable or garden beds, or ask for them at your local farmers’ market.

 

 

Shiso


When plucked from the wild, the texture and flavor of this plant’s leaves are nothing like that of the packaged shiso you’ve seen at the grocery store. Try it in Shiso Tenderloin Beef Skewers.... Read more >

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Buy Beard on Food in Paperback

 

In the words of Gael Greene, "Too much James Beard can never be enough for me." Luckily for us all, there's a new way to bring a little more Beard into our kitchens: one of his classic cookbooks, Beard on Food, is now available in paperback. Order your copy from our Amazon store.

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JBF's Best of the Best: José Andrés Bonus Chapter!

 

Our recently released book, The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, profiles the winners of the Foundation's Outstanding Chef award from 1991 to 2010, and also offers several delicious recipes from each one. When we went to press in 2011, the always charming José Andrés had just nabbed that year's Outstanding Chef award, so author Kit Wohl got to work on a bonus chapter. We decided to make it available to everyone, so download the PDF now. It includes four delicious recipes, including Andrés's oddball spin on the Philly cheesesteak and a shrimp and grapefruit salad that comes together in minutes. If you like what you see, order a copy of the full book.

 

Stay tuned for... Read more >

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Announcing the Latest List from the JBF Book Awards Committee: Fourteen Great Reads for Food Lovers

An essential list of food writing curated by the James Beard Foundation Book Awards Committee

 

The thought of firing up the oven during a heat wave probably doesn't appeal to most of us, but we can all agree that mellowing out with some absorbing food writing on a summer's day is highly worthwhile. And thanks to our latest list of JBF-approved books, you'll know just which tomes to throw into your tote for that escape to the beach.

 

Announced today, our Fourteen Great Reads for Food Lovers list is curated by members of the James Beard Foundation Book Awards Committee (the same folks who brought you Twenty Essential Books to Build Your Culinary Library and... Read more >

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Order Your 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

 

Our Awards season has ended, but we have a way for you to experience the thrills all year round. Our first book, 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 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 avocado mousse; and a “salmon bacon,” lettuce, and tomato sandwich from Judy Rodgers), this special cookbook will be savored by food lovers for... Read more >

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Our First Cookbook is Now Available for Preorder

The James Beard Foundation's Best of the Best

As we've mentioned earlier, the James Beard Foundation is celebrating its 25th anniversary in 2012! We'll be toasting this milestone throughout the year in a number of exciting ways, including the release of our first cookbook, The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs. This collectible book honors James Beard's legacy and celebrates 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

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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