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The James Beard Awards 2011: More from Fine Cooking’s Contributors/Nominees

Video: Joanne teaches you how to make Classic French Macarons.

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It’s day two of our Countdown to The James Beard Awards. Continuing on with our Q&A with some of the many (11!) Fine Cooking contributors who are nominated for awards this year, I got a little nosy about what our all-stars have in their kitchens.

Check back tomorrow: I’m revealing their guilty food pleasures (I love that!).

Q. What are 3 items that are always in your refrigerator or pantry?

Joanne Chang: apples, milk, and Champagne

Fany Gerson: fresh fruit juice, canned tuna, and eggs

Robb Walsh: Mustard, homemade pickles, hot dogs with natural casings

Eric Ripert: chorizo, dark chocolate, herbs de provence

James Peterson: cheese, crème fraiche, beer

Who knew?

I’ll be attending the Beard awards and the gala reception that follows, and will be sure to come back with lots of pics and stories to share. If you want to join me, the James Beard Awards will take place next Monday, May 9th, at Lincoln Center’s Avery Fisher Hall. To buy tickets, go to www.jbfawards.com.

Recipes from the Nominees
How to make french macarons french macarons recipe
Video: Joanne demonstrates how to make French macarons   Get the recipe: Almond Macarons

Joanne Chang is the chef-owner of Boston’s award-winning Flour Bakery, and co-owner of Myers + Chang, a Chinese restaurant, with her husband, Christopher Myers. her first cookbook, Flour, came out last October. She’s nominated for the Outstanding Pastry Chef award.

Spicy Mango Ice Pops (Paletas de Mango Enchilado) Beef Short Ribs in Ancho-Molasses Sauce
Fany Gerson: Spicy Mango Ice Pops (Paletas de Mango Enchilado)   Robb Walsh: Beef Short Ribs in Ancho-Molasses Sauce

Mexican pastry chef Fany Gerson‘s first cookbook, My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats, came out last September and is nominated in the Baking and Dessert Book category.

Robb Walsh is an award-winning coobook author who specializes in Tex-Mex cuisine. His most recent book is The Tex-Mex Grill and Backyard Barbacoa Cookbook. He’s nominated for a Food Culture and Travel Journalism award for a story he co-wrote with Rick Bragg and Francine Maroukian for Garden & Gun magazine called “The Southerner’s Guide to Oysters.”

Tomato Bread with Ibérico Indian Chicken with Coconut Milk
Eric Ripert: Tomato Bread with Ibérico   James Peterson: Indian Chicken with Coconut Milk

Eric Ripert is the executive chef anc co-owner of Le Bernardin in New York City, and the chair of City Harvest’s Food Council. He has co-written three cookbooks, and stars in his own PBS television series, Avec Eric (also a cookbook). He’s nominated for an Audio Webcast or Radio Show award for co-hosting a Martha Stewart Living Radio show with Anthony Bourdain, called Turn and Burn.

James Peterson is a cooking teacher, photographer, and award-winning cookbook author who’s written and photographed more than 15 cookbooks. He’s nominated for his most recent book, Meat: A Kitchen Education.

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