Showing posts with label Saveur. Show all posts
Showing posts with label Saveur. Show all posts

Tuesday, May 5, 2015

Remembering Josh Ozersky

Since news of food writer Josh Ozersky's untimely death hit Twitter, those who knew him have called him the 'maharajah of meat', an 'epic food storyteller', a 'titan', and a 'mensch'. Josh wrote a biography of Colonel Sanders for us (Colonel Sanders and the American Dream, 2012) and his appetite for life could not be overlooked. He did a book signing at Austin's own Lucy's Fried Chicken and it was clear that his friends and fans alike drank up his energy, bravado, and clever insight on everything food and drink. 


Josh Ozersky talks with food blogger Ilana Sztaimberg during a book signing
at Lucy's Fried Chicken in Austin on April 27, 2012.
Josh was in Chicago for the restaurant portion of the James Beard Awards ceremony. He would have reveled in Aaron Franklin's win. Here are a few remembrances of his all too brief career as a celebrated food evangelist:






More info
For those who have never read Josh Ozersky's writing, take the time today to read some of his best pieces. Ozersky also produced a series of web videos, appeared on TV, and created Meatopia.

'Solitary Man'
Saveur, November 2013
For one struggling artist, food was solace, and chefs the ultimate muse

'The Hidden Virtues of Tweezer Food'
Esquire, April 2013

'Gastrodamus Speaks! The Future of Food in America, Revealed!'
Time, January 2013
Pink slime shall rise, horned bulls shall wane and other culinary predictions for the 22nd century

'Found: The Incredible Restaurant in the Middle of Nowhere that Nobody Knows About'
Esquire, February 2014

'Ozersky's Rules for Dining Out'
Esquire, June 2013



Monday, April 27, 2015

Yucatán Wins Two James Beard Awards


Last Friday night, the food world gathered in New York City for the 2015 James Beard Foundation Awards ceremony. Our very own David Sterling walked away with the top book award for Yucatán: Recipes from a Culinary Expedition. Chef Sterling was awarded two medals for his work, 2015 Cookbook of the Year and International Cookbook, and in his speech he confessed to being obsessed with the Amazon rankings of his 6.5 pound, 576-page tome and revealed that it was inspired by a meal of smoky pork belly on the Mexican peninsula.

Read Sterling's guest blog post here.


Listen to Chef Sterling on our podcast:




Well-deserved congratulations to Chef David Sterling! See the full list of winners below.


2015 Book & Journalism Award Winners

The James Beard Foundation would like to acknowledge the generous support of Breville.

Book Awards

Cookbook Hall of Fame

Barbara Kafka

Cookbook of the Year:

Yucatán: Recipes from a Culinary Expedition
David Sterling
(University of Texas Press)


Thursday, May 26, 2011

Saveur :: Texas BBQ

Texas BBQ
Wyatt McSpadden
Buy It Now
Barbeque Bookshelf
... No title better captures that than Republic of Barbecue (University of Texas Press, 2009). Compiled by University of Texas professor Elizabeth S. D. Englehardt and a team of graduate students, the book documents what barbecue means to Texans via vivid oral histories from pitmasters, sausage makers, operators of cattle feed yards, and others. Photographer Wyatt McSpadden's Texas BBQ (University of Texas Press, 2009) takes a different tack, allowing its deeply affecting images to speak for themselves ...

Read more at saveur.com »
Download the article in .pdf format »

Saveur :: Republic of BBQ

Republic of Barbeque
by Elizabeth S. D. Engelhardt
Barbeque Bookshelf
 ... No title better captures that than Republic of Barbecue (University of Texas Press, 2009). Compiled by University of Texas professor Elizabeth S. D. Englehardt and a team of graduate students, the book documents what barbecue means to Texans via vivid oral histories from pitmasters, sausage makers, operators of cattle feed yards, and others. Photographer Wyatt McSpadden's Texas BBQ (University of Texas Press, 2009) takes a different tack, allowing its deeply affecting images to speak for themselves ... 

Read more at saveur.com »
Download the article in .pdf format »