JBF News: One Day Left to Send Us Book Awards Submissions

cookbooks The deadline for JBF Book Awards submissions draws nigh: as glossy new releases fall on the doorstep every 15 minutes, our shelves are starting to buckle under the weight of over 250 entries. The stacks of spines offer subjects as varied and absorbing as ever: a tome on homemade cheeses; a pocket-sized guide to smoking techniques; a history of a certain worshiped West Coast burger chain. It's quite the sight to behold (and a temptation to neglect our to-do lists). Tomorrow is the last day we're accepting submissions, so there's still time to add yours to the mix. Click here to download an entry form.

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The Bookshelf: Marcus Samuelsson's New American Table

New American TableIn spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City." The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for

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The Bookshelf: Marcus Samuelsson's New American Table

New American TableIn spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City." The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for

Comments (0)

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