Judging the James Beard Cookbook Awards
Monday, February 18, 2013 at 4:00AM 
By Sandy Hu
The latest from Inside Special Fork
I’m cooking up a lot of really delicious food in the Special Fork kitchen these days. But I can’t tell you what I’m making, nor can I share the recipes.
I’m a judge of the James Beard Foundation Book Awards once again this year (my third time; not in consecutive years), and I’m testing recipes from my final book choices.
The photo above shows all the cookbooks I received in my designated category. Since the category is secret, not only have I turned the spines away from you, I’ve had the slivers of color from the book jackets Photoshopped out.
You can see it’s a daunting – though exciting and personally rewarding – task. I’m so busy on the judging, that I am on hiatus from Special Fork this week. Next Monday, I’ll be back with some tips on how to read a recipe to determine if it’s right for you.
In the meantime, back to the stove!
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Reader Comments (1)
Sandy, that is an amazing amount of books to judge. What a huge task you have. Question: Who is paying for the ingredients when you prepare a dish? Would I be correct in assuming it is the James Beard Foundation?