The James Beard Foundation is set to publish a compendium cookbook that features recipes from some of the top chefs in the US over the last 25 years.
To celebrate its 25th anniversary this year, the culinary foundation perhaps best known for hosting what’s known as the American ‘Oscars’ of the food world, will be releasing The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs March 7.
The 240-page cookbook will feature recipes and profiles from recipients of the annual Outstanding Chef Award over the last 25 years, from Wolfgang Puck to Thomas Keller. Profiles are written by Kit Wohl and photos by Susie Cushner.
In the weeks leading up to the book release, editors at the James Beard blog have been publishing ‘bonus recipes’ that were squeezed out due to space but give readers a ‘taste’ of what to expect.
Mario Batali’s recipe for Nantucket Bay Scallops with Jalapeno and Citrus, for instance, is offered as an appetizing teaser as is Rick Bayless’s classic dish tortilla soup.
Batali was the 2005 recipient for the Outstanding Chef Award, and Bayless won in 1995.
Last year’s recipient for Outstanding Chef was José Andrés, who helms minibar in Washington D.C.
Meanwhile, Edouard Cointreau, president of the Gourmand World Cookbook Awards, will also be debuting his new ‘book about cookbooks’ on March 7 at the Paris Cookbook Fair. Cookbook Collection: France, is a 280-page compilation of 26 cookbooks from some of the country’s master chefs, including Paul Bocuse, Alain Docasse, Guy Martin and Joël Robuchon.
The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs is being sold on Amazon.com for $37.78.
Alex has written for Vanity Fair, Barrons, Bloomberg and Condé Nast Traveler.