May 152012
 

By now you’ve seen the announcements for the Oscars of food writing, the James Beard Awards for books, broadcast and journalism.

But have you read the pieces that won over the judges? I thought not.

I tracked down a handful of feature stories and explain why this is food writing at its finest. Here’s what it takes to win an award of this caliber, with links to writers so you can investigate who won as well:

1. Cooking, Recipes, or Instruction: Anna Thomas, Eating Well, for “The Soup for Life”

Here’s a sensuous look at how Thomas concocted recipes for green soups for her most recent cookbook, Love Soup. Her writing is full of action verbs (“a bitter wind was swatting down the last damp leaves”), evocative writing (“onions, slowly sizzling in the skillet, turned the color of Continue reading »

Nov 092010
 

You know that secret smile you carry around after reading a good book? Especially one that makes you laugh and ponder the food world we love so much? I just finished Anthony Bourdain’s memoir, Medium Raw: A Bloody Valentine to the World of Food, and I’ll be smiling all day.

He’s toned down the macho swagger I staggered through 10 years ago in Kitchen Confidential, but he’s still writing about his man-filled, foul-mouthed food world. Expect brutal honesty about what constitutes exciting restaurant food, why we should cook and what, no-holds-barred opinions on selected food writers and chefs, and dirt on restaurant reviewers who suck. In this self-deprecating, thoughtful memoir, Bourdain also looks back at his life and how he got to be so lucky to be a best-selling author, dad, and world traveller with a TV show.

You can’t help but laugh out loud, and often. After consuming an elaborate tasting menu at Per Se in New York by the chef he respects most, Thomas Keller, he writes:

“But look across the seat at the woman with you. Do you really think she’s breathlessly anticipating getting back to your apartment to ride you like the Pony Express? Or do you think it far more likely that (like you) she’s counting the seconds till she can Continue reading »

Mar 252010
 

richman_240You might have read in my last post on James Beard nominees that Alan Richman, a contributing writer for GQ magazine since 1986, received three nomations.

That’s nothing. His bio on GQ calls him “the most decorated food writer in America.” He has already won 14 James Beard awards, with 29 nominations overall. A congratulatory post from the GQ editors compared him to Meryl Streep, who has won twice, with  16 nominations.

Richman, who started his writing career as a sports reporter in Philadelphia, eats in restaurants as his main job. In one year he might dine in Bangkok; Ho Chi Minh City, Vietnam; Paris; Beijing; Los Angeles; and New Haven, Connecticut.

He’s a master of the long form, but it must be relative. In an interview with Chow, Richman bemoans its demise.”We’re starting to lose something by stories Continue reading »