Our Favorite Quotes From Beard on Books with JBF Award Winner Sarabeth Levine

 

JBF Award winner Sarabeth Levine stopped by the Beard House this past week to discuss her new cookbook, Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking, for our latest installment of Beard on Books. After learning a secret family marmalade recipe in her thirties, she began making small batches for family and friends. It wasn't until Levine met her future business partner (and husband) Bill, that she started selling her jams to the public. Together they opened the first Sarabeth’s restaurant in 1983 on the Upper East Side, marking the beginning of what would become an empire. Thousands of jam jars later, Levine’s restaurants now span from Long Island to Key West to Korea and Japan. Her creamy tomato soup, indulgent eggs benedict, and, of course, her acclaimed marmalades have found a place in our hearts and on our tables, seemingly no matter where you are on the globe. 

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Enlightened Eaters: Candice Kumai on Clean Eating

 

Despite years of modeling, Candice Kumai never felt sexy until she made the decision to revamp her diet and her lifestyle. Kumai switched to “clean eating,” and hasn’t looked back since, finding satisfaction and success as a chef, wellness journalist, and cookbook author. The Top Chef  alum detailed her experiences at our recent Enlightened Eaters event, which focused on her newest cookbook, Clean Green Eats. We spoke with Kumai about the importance of family, her inspiration to eat and cook better, and whole-food diet tips for the home cook.

 

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JBF: When did you start to focus on clean eating? 

 

Candice Kumai: My mom always scolded me for eating too many processed foods as a teen, and I never really got it until I started to eat clean in my mid-20s. It was the tremendous difference in how I felt that pushed me to create... Read more >

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Recipe: Lemon Rice Chiffon Cake (Plus a Cookbook Giveaway!)

Lemon Rice Chiffon Cake from the JBF Award–winning cookbook Flavor Flours

 

For years flour played an essential but somewhat inconspicuous role in baking, like the foundations of a building. Wheat flour was king, and the main options were “all-purpose” or “bread.” Then came the rise of the gluten-free diet, accompanied by the surge in “alternative” flours. While not new to the market, these products have been game changers for the growing wheat-avoidant ranks and have also helped gluten-free foods overcome their (often undeserved) reputation for being tough and bland bummers.

 

Thanks to Alice Medrich and her latest book, Flavor Flours, winner of the 2015 JBF Baking and Dessert Book Award, we might be seeing the dawn of yet another new age in baking, one that values the so-called alternatives not for what they lack, but for the unique and full... Read more >

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What We're Reading: March 11, 2015

 

Turn your dinner party into a fine dining experience with these plating tips. [Food 52

 

Fuchsia Dunlop shares her favorite Chinese cookbooks, as well as the regional cuisines she thinks we should keep an eye out for. [Serious Eats

 

Lonely bananas remain fresh for longer. [Lifehacker

 

Stop complaining about your grocery bill: we currently spend less than ten percent of our income on food. [NPR

 

The new app Foodie Shares is trying to be the AirBnB of home-cooked... Read more >

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Awards Watch: 2015 Book Award Entries Due December 15

2015 James Beard Book Award Entries Due December 15

 

With the 2015 Book Award submission deadline a little over a month away, our shelves are starting to crowd with cookbooks and other food-themed works on every imaginable subject,  including the foods of Texas, the Brooklyn craft-spirits scene, and bourbon-soaked desserts. If last year's submissions are a reliable gauge, we're expecting more than 150 entries to land in the JBF offices the coming weeks.

 

Want to add yours to the mix? The deadline for 2015 Book Award submissions is Monday, December 15. You can submit entries here. Reacquaint yourself with all James Beard Award categories here.

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What We're Reading: August 11, 2014

 

New federal rules on school food place limits on your bake sale brownies. [Washington Post

 

Medieval funnel cake: the unexpected origin stories of our favorite fried foods. [Yahoo! Food

 

15 unsung heroes of the NY food scene. [Real Cheap Eats

 

Looking past the ingredient list: reading cookbooks as history. [Alligator... Read more >

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What We're Reading: August 5, 2014

 

Caviar poaching in the land-locked Midwest? [Medium]

 

A day in the life of a London food delivery cyclist. [Miracle of Feeding Cities]

 

Harvard scientists reveal the surprisingly diverse world of cheese rind microbes. [Wired

 

USDA expands the definition of “processed foods,” placing frozen fruit and Twinkies... Read more >

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Buy 2014 Book Award Nominees in the JBF Amazon Store

The James Beard Foundation Amazon Store

 

Isn't it funny how your shelves always seem to have room for just one more cookbook? Good thing we just added this year's batch of JBF Book Award–nominated titles to our Amazon store. Go buy one—or anything else, for that matter—and the James Beard Foundation will get a cut of the purchase. Go on, you know you want to.

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