Five works by authors with Texas ties are nominated for the most prestigious cookbook awards in the country. Members of the
James Beard Foundation have recognized
Great Bar Food at Home (Wiley & Sons) by Wimberley resident
Kate Heyhoe and
Rosa's New Mexican Table (Artisan) by former Austin chef
Roberto Santibañez with nominations for their cookbook awards due to be announced in early May. In addition to a duplicate nomination for chef Santibañez's book, the
International Association of Culinary Professionals has also nominated
The Pastry Queen Christmas (Ten Speed Press) by former Austin pastry chef and current Fredericksburg restaurateur
Rebecca Rather,
Crescent City Cooking (Knopf) by New Orleans chef
Susan Spicer and Austin cowgirl food writer
Paula Disbrowe, and
Sweet Myrtle & Bitter Honey (Rizzoli) by Houston and Dallas chef/restaurateur
Efisio Farris. The IACP book award winners will be announced at their April convention in New Orleans. We wish all the Texas authors the very best of luck!... Although he was not able to vanquish his idol
Masaharu Morimoto in the recently televised
Iron Chef battle, Austin chef/restaurateur
Tyson Cole had plenty of support from loyal local fans. If you would like to experience chef Cole's five-course
Iron Chef omakase tasting menu from the "Battle Ginger" dinner, it will be offered at
Uchi (801 S. Lamar, 916-4808,
www.uchiaustin.com) on the next three Sunday evenings (April 6, 13, & 20) for $65 per person or $96 per person with wine/
sake pairings for each course... And speaking of
Iron Chef contests, judging the
Alamo Drafthouse Battle Celluloid series last week was great fun. The
Preston Sturges comedy
The Lady Eve inspired such dishes as Lady Apples Stuffed With Rattlesnake Confit, "Split Personality" Pea Soup, Kobe Beef Tataki, tiny individual wedding cakes, and lemon tarts with rose-petal ice cream.
Chronicle contributing writer
Claudia Alarcón and I served as judges along with
Yelp.com critic/blogger
Jaye J. and radio/television/Web restaurant critic
Rob Balon. The battle was hard-fought and the voting very close, but in the end, the Alamo team of
John Bullington,
Trish Eichelberger, and
Elijah Horgan was narrowly defeated by
Lawrence Kocurek, chef/partner at the local
Roy's restaurant (340 E. Second, 391-1500) outlet. The real winner, of course, was the
Capital Area Food Bank, regular charity beneficiary of the series... A couple of weeks ago when I was picking up gorgeous, gigantic heads of organic romaine lettuce at
Boggy Creek Farm (3414 Lyons), the folks from
Lake Travis Lavender offered me a tin of their new
Herbs de Tejas blend and asked me to try it out. This organic dried herb blend contains the basic
herbes de Provence mixture of oregano, thyme, lavender, basil, sage, savory, and rosemary, plus garlic chives and a pinch of dried jalapeño. It comes in three sizes – 2 ounces ($6), 4 ounces ($11), and 8 ounces ($20) – and is for sale at Boggy Creek. I started out sprinkling it on portobello mushroom strips marinated in balsamic vinaigrette just before they went on the grill and also used a little on the garlic Parmesan croutons for the Caesar salad made from all that lovely romaine. Those items were very well-received. Another day, I used a little olive oil to rub a generous amount of the mixture all over a whole chicken just before putting lemon halves and some garlic cloves in the body cavity. The resulting roast chicken was both aromatic and very flavorful, with a crispy, herbaceous skin. The Herbs de Tejas blend is a definite keeper.