Podcasts about iacp cookbook

This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define what became known as California Cuisine back in the 1980's and 1990's. John, along with chefs like Alice Waters, Jeremiah Tower, Joyce Goldstein, and Michael McCarty, changed the way people cooked and ate across the entire country. Chef Ash has also written a number of award winning books, including the 1996 IACP Cookbook of the Year, From the Earth to the Table, and has just published a beautiful new book called The Hog Island Book of Fish & Seafood.On a personal note, John was the first important chef to serve Peter's bread in his famous restaurant, way back in 1988, which helped launch Brother Juniper's Bakery's successful run and paved the way for Peter's own writing career. He owes a deep debt of gratitude to John, not only for his early support and friendship, but for some of the most memorable meals Peter and his wife ever ate at John Ash & Company. You'll learn even more about this remarkable culinary influencer as he and I reconnect and reminisce in this  very enjoyable conversation, here on Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many. Follow Him: @ruckergabriel Gabriel RuckerExecutive Chef and Co-Owner, Le Pigeon and CanardTwo-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with AndrewZimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

Inducted into the James Beard Foundation Who’s Who of Food and Beverage, Dorie Greenspan was tapped by Julia Child to write Baking with Julia. She co-authored Desserts by Pierre Hermé, which won an IACP award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award. With her groundbreaking bestseller Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French food. In her latest book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Dorie explores the captivating world of French desserts, bringing together a combination of contemporary recipes that emphasize the French knack for elegant simplicity.

NWP welcomes besting selling author Karen Page stops by! Karen is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last 25 years by Cooking Light and one of the 10 best cookbooks in the world of the past century by Forbes. Karen is a former Washingt Post wine columnist and also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. Karen Page's new "The Vegetarian Flavor Bible" doesn't have traditional recipes, but offers a guide to flavor combinations, helping home cooks plug into their own creativity and intuition and was named one of the Top 10 cookbooks of 2014. The heart of THE VEGETARIAN FLAVOR BIBLE is its A-to-Z guide to the herbs, spices, and other seasonings that best enhance the flavor of hundreds of ingredients, from acai to zucchini blossoms. https://www.facebook.com/KarenAndAndrew http://facebook.com/northwestprime   http://northwestprime.com

This week’s guests: Dorie Greenspan & Christine Muhlke Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year … twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She’s also been named to the James Beard Foundation’s Who’s Who of Food and Beverage in America. Dorie’s latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris. “Living in France has really meant that I can work in France. “I have the access to people who can share recipes with me.” [05:00] “There are more women doing spectacular jobs that I didn’t think would be possible at the time I was being turned away.” [39:00] — Dorie Greenspan on Radio Cherry Bombe Bon Appetit Executive editor Christine Muhlke is the co-author of “Manresa: An Edible Reflection” with David Kinch and “On the Line: Inside the World of Le Bernardin” with Eric Ripert. She was formerly the food editor at the New York Times Magazine. “One of the great things about being a writer is it gives you license to be nosy.” [12:00] –Christine Muhlke on Radio Cherry Bombe

Welcome Dorie Greenspan! Inducted into the James Beard Foundation Who’s Who of Food and Beverage, DORIE GREENSPAN was tapped by Julia Child to write Baking with Julia. She coauthored Desserts by Pierre Hermé, which won an IACP award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award. Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.    

Remember that adage "tell me what you eat and I'll tell you who you are?" According to neurologist Alan Hirsch, M.D., Director of the Smell & Taste Treatment Research Foundation in Chicago and author of Dr. Hirsch's Guide to Scentsational Weight Loss, the notion might not be so far fetched. In his research on snack food, Dr. Hirsch discovered there are physiological reasons why our food preferences reveal our personality, so be discreet the next time you reach for a potato chip instead of a cheese curl. Someone could be watching.We'll visit California's wine country where Jane and Michael Stern are having breakfast at the Diner in Yountville. On down the road, we stop in at the French Laundry Restaurant, which has been called the most exciting place to eat in America, to meet legendary chef Thomas Keller. This week's recipe, "Clam Chowder" Sautéed Cod with Cod Cakes and Parsley Oil, comes from Chef Keller's French Laundry Cookbook, which recently won the IACP Cookbook of the Year award.We'll take a cheese discovery vacation to France with Steve Jenkins, and Master of Wine Mary Ewing Mullingan drops by to talk Chilean wines. Lynne's found a good mail-order source for organic peaches and nectarines so we suspect she's whipping up Bellinis these days. It's the season, after all.Broadcast dates for this episode:July 22, 2000 (originally aired)April 7, 2001 (rebroadcast)