Clarkson Potter

Cooking and Activism Join Together in Alice Waters’ New Memoir

Our new Igloo Book Buzz selection is Alice Waters’ COMING TO MY SENSES: The Making of a Counterculture Cook, which Clarkson Potter published this week.  Alice retraces the events that led her to open the doors of Chez Panisse, arguably America’s most influential restaurant, in Berkeley, California in the early 1970s.  She chronicles the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.   

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Alice Waters’ editor, Pam Krauss, said, “Even before I had the opportunity to work with Alice on her cookbooks, I was a huge admirer of her efforts as a food activist and her determination to reshape the conversation around food in this country. So I was excited both as an editor and as a fan when Alice finally agreed to tell her own story, and sketch the circuitous route that brought her to Chez Panisse. Given the parallels between the political climate now and when she first opened the restaurant in 1972, this insider’s account of the counterculture feels incredibly relevant.” Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, Alice was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. Dotted with stories, recipes, photographs, and letters, COMING TO MY SENSES is at once deeply personal and modestly understated, a quietly revealing look at one woman’s evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

Our 2017 James Beard Books and Media Award Winners

JamesBeardFoundationLogoTnailThe annual James Beard Foundation Books, Broadcast and Journalism Awards were held Tuesday night in New York City. Ten Speed Press and Clarkson Potter won a combined seven awards, including the James Beard Book of the Year, which went to Clarkson Potter’s VICTUALS by Ronni Lundy, from Senior Editor Francis Lam. Francis also went home with two journalism awards of his own.  

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Book of the Year VICTUALS by Ronni Lundy (Clarkson Potter) james beard booksAmerican Cooking VICTUALS by Ronni Lundy (Clarkson Potter) Beverage SMUGGLER’S COVE by Martin Cate with Rebecca Cate (Ten Speed Press) Photography TASTE & TECHNIQUE by Naomi Pomeroy, photography by Chris Court (Ten Speed Press) Columns Francis Lam, “Eat”; “A Haitian Grandmother’s Home-Cooked Porridge”; “Kimchi Fried Rice, Korean Comfort Food”; and “Casa Calamari,” The New York Times Magazine (Senior Editor, Clarkson Potter) Food and Culture Shane Mitchell, “A Last Dinner in the Jungle,” Roads & Kingdoms (Far Afield, Ten Speed Press) Humor Francis Lam, “Recipes with Roots: The True Meaning of Turkey,” Cooking Light (Senior Editor, Clarkson Potter) Congratulations to all of our award winners and the publishing teams at Clarkson Potter and Ten Speed Press. View the complete list of James Beard Foundation Media Award winners here. The Chef and Restaurants James Beard Foundation awards will be announced in Chicago on Monday, May 1.

Our International Association of Culinary Professionals 2017 Award Winners

IACP-LogoOn Sunday evening, The International Association of Culinary Professionals announced the winners of its 2017 Awards at The Louisville Palace Theater in Louisville, KY.  The awards recognize the very best food writing of the year, from cookbooks to journalism to photography and digital media. Four Penguin Random House books and authors, and one editor took home awards.

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Here are our winners in the following categories: COOKBOOKS American New IACP AWARDS 2017VICTUALS: An Appalachian Journey, with Recipes by Ronni Lundy (Clarkson Potter), editor: Francis Lam International TASTING ROME: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill (Clarkson Potter), editor: Amanda Englander Food Photography & Styling TASTE & TECHNIQUE: Recipes to Elevate Your Home Cooking by Naomi Pomeroy; photographed by Chris Court; styled by Naomi Pomeroy and Ellen Laing (Ten Speed Press), editor: Julie Bennet Cookbook Design NANBAN: Japanese Soul Food by Tim Anderson (Clarkson Potter), editor: Ashley Meyer FOOD WRITING AWARDS Food-Focused Column Congratulations also to Clarkson Potter Editor-at-Large Francis Lam on his win for Food-Focused Column: “From Grandmother’s House to Hers; Shamelessly French; Korean Comfort Food; Casa Calamari,” in The New York Times Magazine and to his author Ronni Lundy, who in addition to her book win, was announced as an IACP Trailblazer Honoree, chosen for their passion and impact on the food community. Congratulations to all of our winners! To view the complete list of winners click here.

Three Questions for TASTE Editor in Chief Matt Rodbard

Taste 3 questionsTo herald the arrival of  TASTE (tastecooking.com), an online food magazine launched in partnership with the Crown Publishing Group, we posed three questions to Matt Rodbard, who will direct TASTE’s editorial vision, strategy, and content development.

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With your extensive background as an editor, writer and author in the food and cooking realm, what factors led to your decision to become TASTE’s Editor in Chief? Honestly, the first reason I came here is the books. Clarkson Potter and Ten Speed Press make the best food and food culture books in the business. Hands down. Over the years, I’ve gotten to know many Crown Publishing authors, and then eventually I became one myself, and I just have so much respect for the teams producing, marketing, and selling these things. The next factor was the opportunity (and support) to launch a truly unique online cooking and culture magazine. The Crown leadership saw a clear lane to success in a crowded race, and really have gone for it. I have no idea where that racing metaphor came from! But it’s the truth. In what ways will TASTE – as an online magazine and a brand – stand out in the marketplace and fully maximize the capabilities of your format, your global scope, and the breadth of your talented team of contributors? TASTEscreenshot2Standing out in a crowded field is important, no doubt. But what we’re trying to avoid are some of the cheap tricks sometimes used to do this on the Internet: click-bait headlines, circular food content jammed into the square news cycle, images of bacon and burgers ad nauseam. All that isn’t TASTE. What we can do is publish a weekly slate of stories that are unique and tackle an exciting, and sometimes surprising, range of topics. We recently sent a journalist to Denmark during the darkest days of winter to witness firsthand what it’s like to cook and live in the hygge way—a trend you may have read about in the Guardian or New York Times Styles section, but one that hasn’t been fully reported from the ground. We have stories about the art of Malaysian meat on a stick, and how the Instant Pot might be the world’s first viral kitchen appliance. Did you ever wonder how to cook with yuzu juice? We have that story coming. Why do you think there is such a universal fascination with cooking and the culinary arts in the world today, and how will TASTE engage most successfully with this ever-growing consumer base? Here’s a fact: You have to eat at least three times a day. And for many of us that’s a baseline! Food is universal; it’s the connective tissue that keeps us running as a society. So, unlike sports or film or marathon running, food is a requirement. It’s life. Our goal is to tell stories about food and cooking that takes this requirement and adds some color and detail. We seek to answer questions, but also to ask them. And we think there’s a growing swell of people who are thinking more and more about not just the best brick-oven pizza in their hometown (for the record, in NYC, it’s Motorino), but how to make traditional Neapolitan pies at home.