Chelsea Green Publishing

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Chanterelle Dreams, Amanita Nightmares a finalist for 2011 IACP Cookbook Award!

We’re thrilled to announce that Greg Marley’s book, Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms, is a finalist for a 2011 IACP Cookbook Award in the Culinary History category. Read the official press release here.

The awards, distributed by the International Association of Culinary Professionals, are a “prestigious honor considered the gold standard for culinary publishing,” and we think Greg’s book couldn’t be more deserving of this tremendous achievement.

About the Awards:

The IACP Cookbook Awards have become one of the industry’s most coveted acknowledgment of excellence in cookbook writing.  The awards promote quality and creativity in the cookbook publishing industry, and expand the public’s awareness of culinary literature with awards in 17 categories. Over 500 entries were submitted for consideration, making this year one of the most competitive ever. Fifty-two books in 17 categories were selected as finalists via a rigorous two-tiered judging system by independent panels of food and beverage experts. The stringent procedure has made the IACP Cookbook Awards the industry’s most reputable acknowledgement of excellence in cookbook publishing. “The caliber of books submitted was exceptional as always,” said Robin L. Kline, MS, RD, CCP, former chair of IACP Cookbook Awards committee. “It is always gratifying for our committee to have so many notable works to consider, especially this year when we celebrate 25 years of honoring outstanding culinary works.” Over the past 25 years, more than 350 books written by more than 300 authors have won the coveted Cookbook Awards. The list of authors whose books received the award reads like a “Who’s Who” of the culinary world from Flo Braker, Dorie Greenspan, Rick Bayless and Jacques Pepin to Patricia Wells, Barbara Kafka, Thomas Keller, Deborah Madison and Julia Child. “For someone looking to build a culinary library they could do no better than to consult our list of winners. No matter what the area – culinary classics, the best of the American table, kitchen science or baking – there are numerous IACP award-winning titles,” said Stella Fong, committee chair.
Continue reading at the IACP website. Check out Chanterelle Dreams, Amanita Nightmares in our bookstore now!

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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