Cookbook Giveaway: Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (COMPLETED)

I believe there are two good indications that you’ve picked up an excellent cookbook; (a) Looking through it makes you hungry even if you just ate, and (b) you end up dog-earing more than half the recipes. This month’s cookbook giveaway (for me at least) easily meets those two criteria.

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Congratulations to Eric in Knoxville for winning this month’s giveaway! Thanks to all those that participated and be sure to check in next month for another great cookbook giveaway!

I believe there are two good indications that you’ve picked up an excellent cookbook; (a) Looking through it makes you hungry even if you just ate, and (b) you end up dog-earing more than half the recipes. This month’s cookbook giveaway (for me at least) easily meets those two criteria. Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Chef Edward Lee is one of the best new cookbooks I’ve picked up, and this month is your chance to add it to your bookshelf!

Amazon.com blurb: Chef Edward Lee’s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul. 

WHAT DO I NEED TO DO TO ENTER?

Entries are now closed for this giveaway. 

For your chance to win, you can do any (or all!) of the following:

The more you do, the more chances you have to win! The giveaway will end at 8:00 pm EDT on Thursday, August 15th. The winner will be announced the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States or Canada (sorry everyone else — it’s a postage thing). Once notified, the winner must reply within 12 hours, otherwise the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!

 

Cookbook Giveaway: Ideas in Food – Great Recipes and Why They Work (COMPLETED)

There are plenty of cookbooks that give you excellent recipes to follow, but more often than not many of these are just straight-forward, simplified instructions with little insight in to the how or the why. Enter Ideas in Food: Great Recipes and Why They Work, easily one of my favorite cookbooks thanks to some extremely smart writing by Aki Kamozawa and H. Alexander Talbot. 

Thanks to everyone that entered. Congratulations to Dennis on winning this month’s giveaway! For everyone else, don’t fret… there will be another cookbook giveaway next month! Stay tuned! 

There are plenty of cookbooks that give you excellent recipes to follow, but more often than not many of these are just straight-forward, simplified instructions with little insight in to the how or the why. Enter Ideas in Food: Great Recipes and Why They Work, easily one of my favorite cookbooks thanks to some extremely smart writing by Aki Kamozawa and H. Alexander Talbot. 

Amazon.com blurb: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. 

WHAT DO I NEED TO DO TO ENTER?

NOTE: Entries are now closed for this giveaway.

For your chance to win, you can do any (or all!) of the following:

The more you do, the more chances you have to win! The giveaway will end at 8:00 pm EDT on Thursday, July 11th. The winner will be announced the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States or Canada (sorry everyone else — it’s a postage thing). Once notified, the winner must reply within 12 hours, otherwise the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!

 

Cookbook Giveaway: The Art of Living According to Joe Beef (COMPLETED)

In the forward to The Art of Living According to Joe Beef: A Cookbook of Sorts, David Chang makes a bold statement: “My favorite restaurant in the world is Joe Beef.”

 Congratulations to Jesse on winning this month’s giveaway! Will see you all again in July. Stay tuned!

In the forward to The Art of Living According to Joe Beef: A Cookbook of Sorts, David Chang makes a bold statement: “My favorite restaurant in the world is Joe Beef.”

Favorite restaurants can obviously change from one day to the next, but no one will deny that Joe Beef continues to be one of the best restaurants in Montreal, and quite possibly even in the world. It only makes sense that the resulting cookbook also continues to be a favorite amongst chefs and home-cooks alike. I’m very please to present this month’s cookbook giveaway — The Art of Living According to Joe Beef: A Cookbook of Sorts

WHAT DO I NEED TO DO TO ENTER?  

NOTE: Entries are now closed for this giveaway.  

For your chance to win, you can do any (or all!) of the following:

The more you do, the more chances you have to win! The giveaway will end at 4:00 pm EDT on Thursday, June 20th. The winner will be announced the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States or Canada (sorry everyone else — it’s a postage thing). Once notified, the winner must reply within 12 hours, otherwise the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!

 

Chatting with Daniel Humm of Eleven Madison Park about ‘I Love NY: Ingredients and Recipes’

The newest addition to my shelf is a cookbook called I Love New York: Ingredients and Recipes, written by Daniel Humm and Will Guidara of Eleven Madison Park in NYC. This well written cookbook provides an intimate look at those putting the work in to the ingredients which make their way in to big city kitchens every day.

My wife complains about two things when I cook. First, that I basically take over the kitchen, stealing all the kitchen towels, which drives her absolutely bonkers. Second, that I’m a slave to recipes.

She’s right.

I steal all the kitchen towels, usually with one tucked in to a belt loop, and others on the counter within my reach at all times. As for my recipe slavery, what can I say? I don’t feel comfortable enough in my own culinary skin to improvise just yet. So, I look to cookbooks, and those in the know to direct me along the way. 

The newest addition to my shelf (and to the shelf of one lucky person next month [stay tuned!]) is a cookbook called I Love New York: Ingredients and Recipes, written by Daniel Humm and Will Guidara of Eleven Madison Park in NYC. This well written cookbook provides an intimate look at those putting the work in to the ingredients which make their way in to big city kitchens every day. I checked in with Chef Humm about I Love New York. We touched on the inspiration for writing the cookbook, his favorite ingredients, and some of his favorite stories that he discovered in the process.

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Foodie Journal: Obviously fresh, local ingredients can serve as
inspiration for a dish. What is it about what you’ve been able to find in NY
that made you decide you wanted to release an entire cookbook based on local
New York product?
Daniel Humm: I’ve always
looked to seasonal ingredients and flavors as a source of inspiration for my
food, but when I took the time to explore where these ingredients were coming
from, I was amazed. In visiting farms and farmers all over New York, I found
that this region has some of the lushest agriculture I had ever seen. Not only
that, the people that were cultivating this land had such inspiring stories and
a dedication to this craft that is simply unmatched. Once I had seen just a few
of these farms and once I had met just a few of these farmers, I realized that
there was plenty more to explore. People so often think of New York as a
concrete jungle, a metropolis of skyscrapers and taxis and bright lights, but
New York is also home to ice cold waters brimming with spectacular seafood and
rolling hills of fruit trees and deep black soil ideal for growing root
vegetables. In writing this book, we wanted to show this New York.

FJ: Of all the ingredients you’ve discovered, are
there any that you enjoyed working with in particular? 
DH: I love the
ingredients that people may not be so used to working with, like sunchokes and
salsify. But I’m also very partial to carrots and oysters. It’s hard to pick
just one!

FJ: One of my favorite parts of the food world is
the stories and the history that come along with it. You obviously had a
glimpse in to that by reaching out to the farms in New York. Do you have a
favorite story that you happened to come across in the process?
DH: There are so
many stories that I gathered during this process, both ones about the history
of New York foods and agriculture and also more personal ones from the farmers
themselves. One of my favorites is about the history of oysters in New York. In
talking to Mike Osinski of the Widow’s Hole Oyster Company, I learned that
oysters have long been a significant part of New York’s history. At one point,
Ellis Island was even called Oyster Island. But overfishing and pollution
obliterated New York’s plentiful supply, so much so that when the famed Grand
Central Oyster Bar opened, they didn’t even serve New York oysters. Thanks to
people like Mike, there’s been a resurgence in oyster farming in New York, one
that we’ve come to embrace at Eleven Madison Park where every meal begins with
an oyster.

FJ: Eleven Madison Park is known to be true fine
dining destination — To get to that level clearly means that the chefs and
cooks know a lot of technique, and have had a lot of training. Can you talk a
little about how you managed to simplify the recipes so that they’d be
approachable for cooks of any skill level?
DH: For this
cookbook, we wanted to develop recipes that were specifically designed with the
home cook in mind, recipes that would require no special equipment or
hard-to-find ingredients, recipes that truly highlighted the seasons and the
bounty of the region.

FJ: If you had to pick one recipe from “I Love
NY: Ingredients and Recipes” to cook, what would it be?
DH: 
That’s a tough
one—I truly love all of them. But if I had to pick just one, it would be Milk
and Honey. It’s a flavor combination that is truly nostalgic for me and one
that we’ve worked with at both Eleven Madison Park and the NoMad. It’s truly a
wonderful, comforting dish.

Daniel Humm is executive chef of Eleven Madison Park, a three-Michelin star restaurant that was ranked 5th best restaurant in the world by The Diners Club® World’s 50 Best Restaurants Academy in 2013, located at 11 Madison Avenue in New York City. The cookbook I Love New York: Ingredients and Recipes is available for purchase on Amazon.

Cookbook Giveaway: Come In, We’re Closed by Jody Eddy and Christine Carroll (COMPLETED)

​Staff meal, also referred to as family meal, is essential to the running of a restaurant. It’s an opportunity to bring staff together for a brief moment relaxation and refueling in preparation for the service ahead. So in honor of those meals, I’m happy to be giving away copy of Come In, We’re Close: ​An Invitation to Staff Meals at the World’s Best Restaurants by Jody Eddy and Christine Carroll.

Thanks to everyone for participating! Congratulations to Brent in Massachusetts for winning this month’s giveaway! Enjoy it. To those that didn’t win this month, be sure to check in next month for the next giveaway!

Staff meal, also referred to as family meal, is essential to the running of a restaurant. It’s an opportunity to bring staff together for a brief moment relaxation and refueling in preparation for the service ahead. A food writing friend of mine, Drew Starr (who recently started writing for boston.eater.com), waxed nostalgic at the mention of this month’s cookbook giveaway: “That’s the one thing I miss most about restaurant life: staff meals.”

So in honor of those meals, I’m happy to be giving away copy of Come In, We’re Close: An Invitation to Staff Meals at the World’s Best Restaurants by Jody Eddy and Christine Carroll. It includes over 100 recipes from 25 of the best restaurants in the world (Au Pied de Cochon, Mugaritz, Craigie on Main, The Fat Duck, just to name a few), and a foreward by the amazing Ferran Adrià, Director of the elBulli Foundation.

WHAT DO I NEED TO DO TO ENTER?

NOTE: Entries are now closed for this giveaway. 

For your chance to win, you can do any (or all!) of the following:

The more you do, the more chances you have to win! The giveaway will end at 4:00 pm EDT on Thursday, May 9th. The winner will be announced the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States (sorry Canada, and anyone else — it’s a postage thing). Once notified, the winner must reply within 24 hours, otherwise the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!

Cookbook Giveaway: Fire in My Belly by Kevin Gillespie (COMPLETED)

The last time I had a chance to speak with Chef Kevin Gillespie was June of 2012, just prior to the release of his first cookbook, “Fire in My Belly”. A short 10-months Chef Kevin is just a month away from opening his restaurant, Gunshow, in Atlanta, GA, and his cookbook is nominated for a James Beard Award in the Cookbook: American Cooking category. Not a bad year, I’d say! 

As always, thanks to everyone that entered! This month’s winner was Chris from Pennsylvania. Congratulations, Chris! Check back next month for my next giveaway.

The last time I had a chance to speak with Chef Kevin Gillespie was June of 2012, just prior to the release of his first cookbook, Fire in My Belly: Real Cooking. A short 10-months later and Chef Kevin is just a month away from opening his restaurant, Gunshow, in Atlanta, GA, and his cookbook is nominated for a James Beard Award in the Cookbook: American Cooking category. Not a bad year, I’d say! 

In honor of his nomination, this month’s cookbook giveaway is a free copy of Chef Kevin Gillespie’s Fire in My Belly: Real Cooking cookbook.

WHAT DO I NEED TO DO TO ENTER?

For your chance to win, you can do any (or all!) of the following on Twitter:

The more you do, the more chances you have to win! The giveaway will end at 10:00 pm EDT tonight, and I’ll announce the winner the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States or Canada (apologies to any others). If you’re announced as the winner, you must reply within 24 hours. Otherwise, you forfeit, and the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!

Special thanks to Andrews McMeel Publishing.

Cookbook Giveaway: Try This at Home: Recipes from My Head to Your Plate by Richard Blais (COMPLETED)

This month brings you a very fresh addition to the cookbook world: Try This at Home: Recipes from My Head to Your Plate from Chef Richard Blais of The Spence in Atlanta.​

Congratulation to Drew! Your copy of Try This at Home should be on its way shortly. Thanks again to all who participated. To those that didn’t win this go-round, there is a chance every month, so stick around! 

Happy Cookbook Giveaway Day! 

This month brings you a very fresh addition to the cookbook world: Try This at Home: Recipes from My Head to Your Plate from Chef Richard Blais of The Spence in Atlanta.

Try This at Home is a pretty slick cookbook. The photography has a fun edge to it. You can try the standard recipes in the book, or take a shot at the many “1.5” or “2.0” versions, which add some playtime to your cooking! 

Here’s the Amazon spiel: 

A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

WHAT DO I NEED TO DO TO ENTER?

For your chance to win, you can do any (or all!) of the following on Twitter:

The more you do, the more chances you have to win! The giveaway will end at 10:00 pm EST tonight, and I’ll announce the winner the following day.

Giveaway rules: Winner must be 18 years of age, and have a mailing address in the United States or Canada (apologies to any others). If you’re announced as the winner, you must reply within 24 hours. Otherwise, you forfeit, and the runner-up will be notified. The winner will be announced here, and on Twitter. Make sure you follow @foodiejournal!