Radically Simple Wins Nomination!

22 Mar

My newest book Radically Simple: Brilliant Flavors with Breathtaking Ease was nominated for a coveted James Beard Award yesterday.  The book, my 12th, was published by Rodale late October 2010 and has garnered lots of wonderful attention.  It was chosen by People magazine, Food & Wine magazine, Good Morning America, and the New York Times as one of the best cookbooks of the year.  My favorite mention of all, however, was in the New York Times holiday book review, when the writer, Christine Muhlke (now the new editor of Bon Appetit) likened my work to that of Rene Redzepi (this year’s #1 chef in the world — owner of Noma restaurant and author of the Noma Cookbook).   The James Beard Awards are considered the “Oscars” of the food world and I’m honored to have received four of them.  Three for my cookbooks — Little Meals, Recipes 1-2-3, and Entertaining 1-2-3 (Healthy 1-2-3 was nominated) — and one award for a recent radio show that I did with Leonard Lopate on WNYC called “The 3-Ingredient Challenge.”   This year, Radically Simple was nominated in the general cooking category along with The New York Times Cookbook by Amanda Hesser and The Heart of the Artichoke by David Tanis.  Both wonderful books.  The Awards ceremony takes place on May 6th.  Stay tuned.  But as they say in Hollywood,”win or not, it’s great to be nominated.”   Thank you to everyone who made it possible.

10 Responses to “Radically Simple Wins Nomination!”

  1. Liat Ben-aharon March 22, 2011 at 11:32 am #

    Hope you will win, you deserve it.

    • nick foresta May 9, 2011 at 2:25 pm #

      Hi Liat,

      I didn’t know you were into cooking too! Can you please give me call? I left a message on your cell earlier today.

      Cheers,
      Nick Foresta
      Managing Director, Vichara Inc.
      5 Marine View Plaza
      Suite 312
      Hoboken, NJ 07030
      o 201 850 1912
      c 917 797 0548

  2. Annie Cake Lady March 22, 2011 at 12:50 pm #

    Must have been that great cheesecake recipe !

  3. Rufus' Food and Spirit Guide March 22, 2011 at 1:28 pm #

    Great news and some stiff competition. Best of luck.

  4. Amado March 23, 2011 at 9:33 pm #

    Congratulations, Rozanne! I hope you win.

  5. Fanny Farkas March 24, 2011 at 4:37 pm #

    Congratulations or as we say in Sweden, Mazel Tov!

    • rozannegold March 24, 2011 at 10:07 pm #

      Fanny that is too funny. Thank you. How is your beautiful daughter?

  6. Peter Vilkelis March 26, 2011 at 7:22 pm #

    Hello, Your recipe for pork chops in madeira bay butter sauce was in the
    Chicago Sun-Times. We made it last night. It called for broiling the chops for 5 minutes. Please tell me an error was made in not advising to flip and broil another 5 minutes. After only 5 minutes the underside was raw. I ended up broiling both sides for 5 minutes each, then finishing in the oven another 5 minutes at 375 or so and letting it rest for 5 minutes. They were delicious, but we had to improvise from the recipe.

    • Rozanne Gold March 29, 2011 at 9:18 am #

      Hi Peter,
      Thanks for your comment. The recipe should read 5 minutes on each side (for the chops and the apples.) I made it again last night (delish!) and used thick 10-1/2 ounce chops. 5 minutes per side was perfect. Of course home broilers are very variable and so are cooking times. I have also had readers whose chops were perfectly cooked in the 5 minutes the recipe says. It depends on the thickness of the chops and the temperature they are when cooked. For instance, a chop right from the refrigerator will take
      longer than one at room temperature.

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