It covers everything from chef to restaurateurs, food journalists to cookbook authors, restaurant designers to architects, and is the highest honor for food and beverage professionals in America.
I came across this book which is a nominee for the award.
Slow Carb, New Indian Cuisine
What struck me obviously was the name at first ? my namesake …
But when I learned what the book was about, I liked it even more.
“Upon learning that rice and bread were the culprits for her husband’s type 2 diabetes, Deepa Thomas deconstructed and reinvented her native Indian cuisine. Deepa made anew seventy slow carb recipes, incorporating time-saving Western cooking techniques, breaking-news research on gut health and weight loss, and Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”). After six months of cooking and eating “New Indian,” Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots.”