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Here are some of the awards my writing and recipes have won recently.
SIBA Cookbook of the Year
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I'm very proud that The New Southern Garden Cookbook was named 2012 Cookbook of the Year by the Southern Independent Booksellers Association. I've been fortunate to visit dozens of great independent bookstores around the South, and it's a great honor to be recognized by SIBA. |
IACP Bert Greene Award
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At the IACP's 2012 convention in New York, Francis Lam, Raquel Pelzel, Amanda Cohen, Aki Kamozawa, Alex Talbot, Adam Erace and I won the Bert Greene Instructional Writing with Recipes award for the Gilt Taste series Eat Shoots & Leaves. The IACP's website has the complete list of winners. |
AIWF Foundation Scholarship for Recipe Writing
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In September 2011 I attended The Symposium for Professional Food Writers at the Greenbrier Resort in White Sulphur Springs, West Virginia. I'm very proud to say that I won the American Institute of Wine and Food Foundation's Scholarship, an award given in honor of Julia Child. The complete list of winners is on the symposium's Facebook page. |
A New York Times Notable Book
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The June 2nd, 2011 Sunday Book Review of the NYT included The New Southern Garden Cookbook in their list of 25 more notable cookbooks. |
A Washington Post Recommended Cookbook
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The December 13th, 2011 issue of The Washington Post included The New Southern Garden Cookbook as one of its also-recommended cookbooks of 2011. To quote the article, "Don't think of these as also-rans; a case could be made for bumping any of these titles up to top-10 status." |
A Publishers Weekly reviewed book
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On May 2nd, 2011, Publishers Weekly reviewed Sheri's recipe for Blasted Asparagus. |
Epicurious
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On July 22, 2011, an Epicurious.com article sang the praises of two Southern cookbooks: The New Southern Garden Cookbook and Sara Foster's Southern Kitchen. The article included three of my recipes from the book: Quoting author Esther Sung, "I appreciate Castle's ingredient-first philosophy, and as a lifelong Northeasterner, she helps breach the gap and makes Southern cooking approachable and even more universal." |
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