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Article about the James Beard dessert winner

Article about the James Beard dessert winner
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  • Article about the James Beard dessert winner

    Post #1 - June 5th, 2018, 9:54 am
    Post #1 - June 5th, 2018, 9:54 am Post #1 - June 5th, 2018, 9:54 am
    Hi- I just ran across this article in the New York Times about the latest winner of the James Beard dessert chef category. She has worked at a Birmingham restaurant since 1981, and she is famous for her coconut pecan cake, for which the restaurant charges $9 a slice. Her name is Dolester Miles. Here is the link.

    https://www.nytimes.com/2018/05/29/dini ... -chef.html
  • Post #2 - June 5th, 2018, 10:57 am
    Post #2 - June 5th, 2018, 10:57 am Post #2 - June 5th, 2018, 10:57 am
    This piece actually makes me want to visit Alabama. I was just telling my mum it is one of two southern states I have never visited.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #3 - June 5th, 2018, 11:24 am
    Post #3 - June 5th, 2018, 11:24 am Post #3 - June 5th, 2018, 11:24 am
    Ava - coconut pecan cake....as in PECAN!!! :lol:
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #4 - June 5th, 2018, 1:07 pm
    Post #4 - June 5th, 2018, 1:07 pm Post #4 - June 5th, 2018, 1:07 pm
    Thanks for posting. Those of you who also enjoyed reading this might want to check out a book written by a food journalist quoted in this piece:

    “Her honor acknowledges and celebrates generations of restaurant and home cooks whose recipes got lost in the their employers’ brands,” said Toni Tipton-Martin, a food journalist whose 2015 book, “The Jemima Code: Two Centuries of African-American Cookbooks,” explored the history of black cooks in America.

    Reading about Dolester Miles made me want to revisit The Jemima Code. I checked this book out from the library when it was first published and I found it fascinating.

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