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Culinary association selects top food books©Associated Press © St. Petersburg Times, published May 16, 2001 Regan Daley's In the Sweet Kitchen has been named Best Cookbook of the Year by the International Association of Culinary Professionals. The award was presented to pastry chef and author Regan Daley last month during the association's annual conference. The ceremony also included awards for the top books in each of 11 categories. In the Sweet Kitchen (Random House Canada, $34) helps home cooks navigate through the world of sweet cookery, providing extensive information on hundreds of ingredients. The book includes tips, techniques and 140 recipes. Daley's book also won the bread, other baking and sweets category for cookbooks that focus on desserts, confections and sweet or savory pastries. The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese by Laura Werlin (Stewart, Tabori & Chang, $35) won in the American category for cookbooks that focus on ethnic, cultural or regional cooking in the United States. The Oxford Companion to the Wines of North America by Bruce Cass and Jancis Robinson (Oxford University Press, $45) won the food reference and technical category for reference books of culinary terms, histories, techniques or ingredients. Winner in the General category was The Minimalist Cooks at Home: Recipes that Give You More Flavor from Fewer Ingredients in Less Time by Mark Bittman (Broadway Books, $25).
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From the Times Taste section From the features wire |
