Here is a link to a story in today's L.A. Times about the winners of
this year's International Assn. of Culinary Professionals awards.
"Arthur Schwartz's New York City Food" was the cookbook of the year
winner, beating out Thomas Keller's "Bouchon" and Harold McGee's "On
Food and Cooking." "The Breath of a Wok" by Grace Young and Alan
Richardson won in the international category and received a special
award for distinguished scholarship, the story says.


http://www.latimes.com/features/food...headlines-food

Is anyone familiar with any of these? -aem

aem wrote on 20 Apr 2005 in rec.food.cooking

> Here is a link to a story in today's L.A. Times about the winners
> of this year's International Assn. of Culinary Professionals
> awards. "Arthur Schwartz's New York City Food" was the cookbook of
> the year winner, beating out Thomas Keller's "Bouchon" and Harold
> McGee's "On Food and Cooking." "The Breath of a Wok" by Grace
> Young and Alan Richardson won in the international category and
> received a special award for distinguished scholarship, the story
> says.
>
>
> http://www.latimes.com/features/food...pr20,1,5244148.
> story?coll=la-headlines-food
>
> Is anyone familiar with any of these? -aem
>
>

you forgot Everyday Dining with Wine by Andrea Immer.

http://www.globalgourmet.com/food/sp...ine/index.html


Oven-Crisped Red Potatoes
with Thyme and Pumpkinseed Oil

Serves four as a side dish

Creamy red potatoes are best for roasting, because they hold their
shape during the long cooking time. Instead of cutting the potatoes
into uniform pieces, I like to cut them all different sizes—from 1/2
inch bits that get really crispy to bigger 1-inch chunks that stay
waxy-starchy. Thyme—fresh or dried—adds to the potatoes' earthy wine-
friendliness, but the pumpkinseed oil—a specialty of Austria—clinches
it.

I first tasted this earthy-nutty oil, drizzled on some pate, when I was
in Vienna competing in the 1997 World Championship of Sommeliers. I
love it so much I tend to drizzle it on anything starchy—bread, roasted
vegetables, pasta, even lentils. Stir in the pumpkinseed oil and
seasonings toward the end of cooking so that they perfume the potatoes
but don't burn and become bitter. The garlic, herb, and pumpkinseed oil
flavors are fabulous with the savory-herbal tang of Austrian Gruner-
Veltliner and Riesling whites.

Wine Recommendations:

Austria Grüner-Veltliner, Walter Glatzer, Nigl
Austrian Riesling, Erich Salomon, Brundlmayer

1-1/2 pounds red potatoes, scrubed and cut into different-sized
chunks, from 1/2 inch to 1 inch
2 tablespoons olive oil
2 tablespoons pumpkinseed oil
3 medium garlic cloves, finely chopped
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 teaspoon kosher salt or sea salt

1. Preheat the oven to 425 degrees F. Place the potatoes in a large
bowl and toss with the olive oil to coat. Spread them in an even layer
on a rimmed baking sheet and roast, turning once, until the small ones
are very brown and the large ones light golden, 40 to 45 minutes.

2. While the potatoes are roasting, combine the pumpkinseed oil,
garlic, thyme, and salt to taste in a small bowl.

3. Remove the baking sheet from the oven, drizzle the pumpkinseed oil
mixture onto the potatoes, and turn the potatoes to coat them with the
oil. Return the baking sheet to the oven and roast an additional 5
minutes to allow the potatoes to absorb the seasonings.

4. Spoon the potatoes into a serving bowl and serve immediately.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban