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'Six Seasons: A new way with vegetables' by Josh McFadden. — AFP pic‘Six Seasons: A new way with vegetables’ by Josh McFadden. — AFP picBARCELONA, Feb 27 — A vegetable cookbook penned by a chef described as “the vegetable whisperer” has won the title of Cookbook of the Year.

Winners of the International Association of Culinary Professionals Awards were announced over the weekend, honoring the best in English-language food writing, food journalism, digital media and cookbooks published in 2017.

For his cookbook Six Seasons: A New Way with Vegetables, chef Joshua McFadden of Ava Gene’s trattoria in Portland, Oregon, took top honours — all the more impressive given that the title is his first cookbook.

Spanning six seasons — spring, early summer, mid-summer, late summer, fall and winter — each chapter starts by working with vegetables in their early, raw form.

As the weeks progress, McFadden turns up the heat, showing readers how to grill, steam, sauté, pan roast, braise and stew the seasonal ingredients.

All told, the book features 225 recipes like braised eggplant and lamb with yogurt and spiced green sauce; kale and mushroom lasagna; and corn and tomato salad with torn croutons.

For fans of strong, engaging food and travel writing, you might want to earmark some time to read Bianca Bosker’s Tokyo-based story Why Should a Melon Cost as Much as a Car? published in Roads & Kingdom, which was named best culinary travel writing.

Looking to be enlightened and moved, or to add more cookbooks to your collection?

Here are a few of the standout winners from the 2018 edition of the IACP awards:

Narrative Beverage Writing with or Without Recipes

Sam Riches

The Story of Heady Topper, America’s Obsession-Driving Double IPA


March 1, 2017

Culinary Travel Writing

Bianca Bosker

Why Should a Melon Cost As Much as a Car?

Roads & Kingdoms

March 27, 2017

Personal Essays/Memoir Writing

Taffy Brodesser-Akner

The Laws of Return


August/September 2017

Publication of the Year (Circulation of 300,000 or Less)

The Coastal Table

Karen J. Covey

Publication of the Year (Circulation of 300,000 or More)

The Washington Post Food

Joe Yonan; Bonnie S. Benwick and Matt Brooks

Digital Media Awards

Best Corporate Food Instagram Account



Best Personal Food Instagram Account

David Hagerman


Culinary Website Serious Eats

Ed Levine

Group Blog



Eric Gillin; David Tamarkin and the Editors of Epicurious

New Worlder

Marie Elena Martinez; Nicholas Gill

Individual Blog Food


Marie Asselin

Podcast or Radio Show

Gimlet Creative & Blue Apron

Why We Eat What We Eat

Cookbook Awards


Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Author: Samin Nosrat

Editor: Emily Graff

Publisher: Simon & Schuster


Candy Is Magic: Real Ingredients, Modern Recipes

Author: Jami Curl

Editor: Jenny Wapner

Publisher: Ten Speed Press

Chefs & Restaurants

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

Author: Paul Kahan with Rachel Holtzman

Editor: Lorena Jones

Publisher: Lorena Jones Books

Culinary Travel

Acid Trip: Travels in the World of Vinegar

Author: Michael Harlan Turkell

Editor: Michael Sand

Publisher: Abrams

The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Author: Samin Nosrat

Editor: Emily Graff

Publisher: Simon & Schuster


King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World

Author: Joan Nathan

Editor: Lexy Bloom

Publisher: Alfred A. Knopf

Wine, Beer & Spirits, Presented by Kendall-Jackson

Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region

Author: Peter Liem

Editor: Kelly Snowden

Publisher: Ten Speed Press

Cookbook of the Year, Presented by Cuisinart

Six Seasons: A New Way with Vegetables

Author: Joshua McFadden with Martha Holmberg

Editor: Ann Bramson

Publisher: Artisan Books. — AFP-Relaxnews

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