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Tag Archives: IACP
Ruhlman's Twenty surprised me by winning both an IACP award and a James Beard award this spring. The book's editor, before the Beard ceremony, wrote, "The book is just unusual enough to break through all the other more standard cookbooks." True, it is unique, a book organized by techniques rather than by types of dishes. I thought this was a liability in the awards department. Ratio was a completely original book, a book like no other, and was nominated for nothing. The French Laundry Cookbook I thought was truly unique, with its broad mix of story, Thomas Keller's trajectory, but also the stories of his purveyors, its discussion of critical elements of his cooking (beurre monté, special ...Well, they do and they don't.
Michael is currently on the West Coast touring colleges with his daughter. After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach. The last leg of his trip leads Michael to New York. While in New York, he will be preparing his Carolina BBQ from Twenty and Michael Symon's pickled chillis with help of the amazing Ariane Daguin of D'Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd.By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category. Great work you two! Originally posted on March ...