CPG’s Ten Speed Press and Clarkson Potter Take Home Multiple James Beard Foundation Awards
May 1, 2018
The James Beard Foundation announced the winners of its definitive Cookbook, Broadcast Media, and Journalism awards for 2018 on April 27, at a dinner in Manhattan—and Crown Publishing Group imprints ruled the night: Ten Speed Press books and authors received four awards while Clarkson Potter authors were recognized with two prizes. Of special note: the 11 JBF Cookbook Award nominations received by Ten Speed Press are the most in its history (and in the history of the JBF Cookbook Awards for one imprint), and its 4 JBF Cookbook Award wins are the most for Ten Speed since 2008.
BROADCAST MEDIA
Television Program, in Studio or Fixed Location
“Barefoot Contessa: Cook Like a Pro,” Ina Garten, Food Network
(Garten’s upcoming Clarkson Potter book, COOK LIKE A PRO, will be published 10/23/18)
JOURNALISM
Innovative Storytelling
Melissa Clark, “The New Essentials of French Cooking,” The New York Times
(Author of DINNER: Changing the Game, Clarkson Potter)
Congratulations to all of our prize-winning authors, as well as their editors and publishers.
View the complete list of James Beard Foundation 2018 Cookbook, Journalism, and Broadcast Media Awards winners here.
Winners of the 2018 James Beard Foundation Restaurant & Chef Awards (Ten Speed Press, Lorena Jones Books and Clarkson Potter authors/chefs/restaurateurs have 17 nominations among them) will be announced at a ceremony in Chicago on May 7. Our Finalists for the 2018 James Beard Foundation Awards
March 16, 2018
The James Beard Foundation has announced the finalists for its 2018 Cookbook, Journalism, Broadcast Media, and Restaurant & Chef Awards. Among the finalists are a fleet of our authors and books published by Penguin Random House imprints Clarkson Potter, Ten Speed Press, and Pam Krauss Books, as well as Taste . The winners of the Cookbook and Media awards will be announced in New York on April 27, and the Chef awards will be announced in Chicago on May 7. Click here to view the complete list of nominees.
American
THE LOST KITCHEN by Erin French (Clarkson Potter)
Baking and Desserts
SWEET by Yotam Ottolenghi and Helen Goh (Ten Speed Press)
THE SWEET SPOT: Dialing Back Sugar and Amping Up Flavor by Bill Yosses and Peter Kaminsky (Pam Krauss Books)
Beverage
3-INGREDIENT COCKTAILS by Robert Simonson (Ten Speed Press)
MEEHAN'S BARTENDER MANUAL by Jim Meehan (Ten Speed Press)
General
DINNER by Melissa Clark (Clarkson Potter)
International
NOPALITO by Gonzalo Guzman and Stacy Adimando (Ten Speed Press)
Photography
SWEET by Peden + Munk (Ten Speed Press)
Reference, History, and Scholarship
CHAMPAGNE by Peter Liem (Ten Speed Press)
PEPPERS OF THE AMERICAS by Maricel E. Presilla (Lorena Jones Books)
Restaurant and Professional
STATE BIRD PROVISIONS by Stuart Brioza and Nicole Krasinski (Ten Speed Press)
Single Subject
THE PHO COOKBOOK by Andrea Nguyen (Ten Speed Press)
OFFAL GOOD by Chris Cosentino (Clarkson Potter)
Vegetable-Focused Cooking
THE BOOK OF GREENS by Jenn Louis (Ten Speed Press)
IN MY KITCHEN by Deborah Madison (Ten Speed Press)
Our Journalism Award Finalists
Columns
Scott Hocker, “The Eton Mess Is Beautiful”; “Hot Night, Cold Soup”; and “Bread Soup from the Lost Years,” Taste
Food Section
Paolo Lucchesi and the San Francisco Chronicle Food and Wine Team
(A Burger to Believe In, Ten Speed Press)
Innovative Storytelling
Melissa Clark, “The New Essentials of French Cooking,” The New York Times
(Dinner, Clarkson Potter)
Profile
Mayukh Sen, “She Was a Soul Food Sensation,” Food52
(Food52 Any Night Grilling, Ten Speed Press)
Rebecca Flint Marx, “The Untold Story of the Lady from Louisville,” Taste
MFK Fisher Distinguished Writing Award
Shane Mitchell, “Who Owns Uncle Ben?,” The Bitter Southerner
(Far Afield, Ten Speed Press)
Our Broadcast Media Awards Finalists
Outstanding Personality Host
"Barefoot Contessa: Cook Like a Pro," Ina Garten, Food Network
(Cooking with Jeffrey, Clarkson Potter)
Television Program, in Studio or Fixed Location
"Barefoot Contessa: Cook Like a Pro," Ina Garten, Food Network
(Cooking with Jeffrey, Clarkson Potter)
"The Bobby and Damaris Show," Bobby Flay, Food Network
(Bobby Flay Fit, Clarkson Potter)
Video Webcast, on Location
Working 24 Hours at. . . , Andrew Knowlton, You Tube and Bon Appetit Video
(Dinner at the Long Table, Ten Speed Press)
Our Restaurant & Chef Awards Finalists
Best New Restaurant
Christopher Kostow, The Charter Oak (A New Napa Cuisine, Ten Speed Press)
Alex Stupak, Empellon Midtown (Tacos, Clarkson Potter)
Outstanding Baker
Maura Kilpatrick, Oleana (Soframiz, Ten Speed Press)
Greg Wade, Publican Quality Bread (Cheers to the Publican, Lorena Jones Books)
Outstanding Bar Program
Bar Agricole (By the Smoke and the Smell by Thaddeus Vogler, Ten Speed Press)
Clyde Common (Drinking Distilled by Jeffrey Morgenthaler, Ten Speed Press)
Outstanding Chef
Ashley Christensen, Poole’s Diner (Poole’s, Ten Speed Press)
David Kinch, Manresa, (Manresa, Ten Speed Press)
Christopher Kostow, The Restaurant at Meadowood (A New Napa Cuisine, Ten Speed Press)
Donald Link, Herbsaint (Down South, Clarkson Potter)
Outstanding Pastry Chef
Margarita Manzke, Republique (forthcoming Baking at Republique, Lorena Jones Books)
Outstanding Restaurant
Frasca Food and Wine (forthcoming Frasca, Ten Speed Press)
Balthazar (The Balthazar Cookbook by Keith McNally, Clarkson Potter)
Best Chef: New York City
Amanda Cohen, Dirt Candy (Dirt Candy, Clarkson Potter)
Alex Stupak, Empellon Midtown (Tacos, Clarkson Potter)
Best Chef: Great Lakes
Abraham Conlon, Fat Rice (The Adventures of Fat Rice, Ten Speed Press)
Best Chef: South
Slade Rushing, Brennan’s (Southern Comfort, Ten Speed Press)
Our 8 Winners of IACP 2018 Awards
February 26, 2018
The International Association of Culinary Professionals announced the winners of its 2018 Awards at the annual IACP conference on February 25 in New York, recognizing the very best food writing and publishing of the year, from cookbooks and journalism to photography and digital media.
Our 8 IACP 2018 Award winners include books and authors from Crown Publishing Group imprints Clarkson Potter, Ten Speed Press and Lorena Jones Books, as well as Alfred A. Knopf.
Baking
CANDY IS MAGIC: Real Ingredients, Modern Recipes by Jami Curl (Ten Speed Press)
Chefs & Restaurants
CHEERS TO THE PUBLICAN, REPAST AND PRESENT: Recipes and Ramblings from an American Beer Hall by Paul Kahan with Rachel Holtzman (Lorena Jones Books)
Health & Special Diet
THE BOOK OF GREENS: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More than 175 Recipes by Jenn Louis; Kathleen Squires (Ten Speed Press)
International
KING SOLOMON'S TABLE: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (Alfred A. Knopf)
Reference & Technical
PEPPERS OF THE AMERICAS: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla (Lorena Jones Books)
Single Subject
HELLO, MY NAME IS ICE CREAM: The Art and Science of the Scoop by Dana Cree (Clarkson Potter)
Wine, Beer & Spirits
CHAMPAGNE: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter Liem (Ten Speed Press)
Beverage-Focused Column
Jon Bonné
“Jon Bonné on Wine”
PUNCH
View the complete list of award winners here. Our 23 Finalists for IACP 2018 Awards
February 9, 2018
The International Association of Culinary Professionals announced the finalists for its 2018 Awards, recognizing the very best food writing and publishing of the year, from cookbooks and journalism to photography and digital media. We received 23 nominations for books, authors and editors from Crown Publishing Group imprints Clarkson Potter, Ten Speed Press and Lorena Jones Books, as well as Alfred A. Knopf and America’s Test Kitchen (a PRHPS publisher client). The winners will be selected at the annual IACP conference on February 25 in New York.
Baking
CANDY IS MAGIC: Real Ingredients, Modern Recipes by Jami Curl (Ten Speed Press)
SWEET: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh (Ten Speed Press)
Chefs & Restaurants
CHEERS TO THE PUBLICAN, REPAST AND PRESENT: Recipes and Ramblings from an American Beer Hall by Paul Kahan with Rachel Holtzman (Lorena Jones Books)
Compilations
CHERRY BOMBE: The Cookbook by Kerry Diamond; Claudia Wu (Clarkson Potter)
THE GRAND CENTRAL MARKET COOKBOOK: Cuisine and 
Culture from Downtown Los Angeles by Adele Yellin; Kevin West (Clarkson Potter)
Culinary Travel
KING SOLOMON"S TABLE: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (Alfred A. Knopf)
Julia Child First Book Award
BREAD TOAST CRUMBS: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford with Elizabeth Lowery (Clarkson Potter)
General
DINNER: Changing the Game by Melissa Clark (Clarkson Potter)
Health & Special Diet
THE BOOK OF GREENS: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More than 175 Recipes by Jenn Louis; Kathleen Squires (Ten Speed Press)
VEGAN FOR EVERYBODY: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between by The Editors at America's Test Kitchen (America's Test Kitchen, PRHPS Client Publisher)
International
KING SOLOMON'S TABLE: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (Alfred A. Knopf)
NOPALITO: A Mexican Kitchen by Gonzalo Guzmán with Stacy Adimando (Ten Speed Press)
Reference & Technical
PEPPERS OF THE AMERICAS: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla (Lorena Jones Books)
Single Subject
HELLO, MY NAME IS ICE CREAM: The Art and Science of the Scoop by Dana Cree (Clarkson Potter)
THE PHO COOKBOOK: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea Nguyen (Ten Speed Press)
Wine, Beer & Spirits
THE BLOODY MARY: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond by Brian Bartels (Ten Speed Press)
CHAMPAGNE: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic
Region by Peter Liem (Ten Speed Press)
MEEHAN'S BARTENDER MANUAL by Jim Meehan (Ten Speed Press)
Beverage-Focused Column
Jon Bonné
“Jon Bonné on Wine”
PUNCH
Food-Focused Column
Scott Hocker
“A Kitchen in New Orleans”
TASTE
Narrative Beverage Writing
Garrett Snyder
“How an LA Bar Built One of the World’s Greatest Stockpiles of Rare Spirits”
PUNCH
March 28, 2017
Culinary Travel Writing
Francis Lam
“In Good Hands”
AFAR
May/June 2017
Podcast or Radio Show
The Splendid Table, American Public Media
The Splendid Table
Host, Francis Lam
View the complete list of finalists here. Cooking and Activism Join Together in Alice Waters’ New Memoir
September 6, 2017
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.
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
April 27, 2017
The 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.
American 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
March 6, 2017
On 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.
VICTUALS: 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
February 10, 2017
To 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.
Standing 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.