Raspberry Liqueur is the perfect project for a lazy summer day! Pack 2 lb/l kg raspberries (do not wash them) in a quart/liter/1 2/3 pt canning jar, layering them with an equal weight of sugar. Close the jar loosely so that air can escape and keep it in a cool place. The sugar and fruit
Please raise a glass with me in celebration of my induction into the James Beard Cookbook Hall of Fame for “body of work”. It is an honor to be celebrated for my lifelong career as a chef, cooking teacher and author by my friends and peers at the James Beard Foundation. Each year, the Cookbook Hall of Fame recognizes an individual whose work has influenced the way we think about food and cooking. Past inductees of the Cookbook Hall of Fame include Jane Grigson, Marcella Hazan, Elizabeth David and Julia Child, among others. What company!
I am so happy to announce that my most recent book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press 2012), has received the Jane Grigson Award for distinguished scholarship and depth of research and the Culinary History Cookbook Award. Both are from the International Association of Culinary Professionals (IACP). It is an honor to receive not one, but two awards from the IACP. The Cookbook Library has been a labor of love for me and my husband Mark. We’ve been collecting cookbooks for all the nearly fifty years of our married life. To win this award is one of the greatest achievements of my career.
I am happy to announce that The Cookbook Library has been nominated for a James Beard Foundation Award in the category of Reference and Scholarship.
The Spring Alumni News is here! Just in time for awards season!
I am delighted to report that The Cookbook Library has been nominated for an IACP Cookbook Award in the category of Culinary History.
I was so happy to see my Ypocras featured on the wonderful Food52. This medieval spiced wine makes a warming winter treat. It can also be used to poach fruit when diluted with an equal amount of water. You can even enjoy it with a glass of sparkling wine for an unusual Kir.
I’m on a campaign to revive white sauce! A wonderful and delicate thing that seems to have been lost in the 21st century. Many thanks to Corie Brown, General Manager of Zester Daily, for allowing my rant onto her site.
You can find my thoughts on white sauce here.
“For food historians and even those just appreciative of a good meal, the book is fascinating…I wonder about covering a dinner where birds flew out of towering pastries, seals were served and eels baked into pies…” — Jane Ammeson in The Times of Northwestern Indian
I was delighted to see this article in the Times of Northwestern Indiana. It’s a wonderful reminder of TCL and of our gastronomic past.