Kiwi kids' cookbook wins cuisine Oscar
06 May 2010
A popular New Zealand cookbook writer has won a prestigious international award at Le Cordon Bleu World Food Media Awards.
Margaret Brooker won a coveted Golden Ladle in the ‘best children’s cookbook’ category for It’s My Turn to Cook - which she co-authored with her two young daughters as a way to spend more time with them.
Brooker, who also works as a lawyer for the NZ Food Safety Authority, is thrilled with her win as the awards are the food world’s equivalent of the Oscars.
"It’s huge. They’re the only global awards."
More than 700 publications were considered for the 24 Golden Ladles given out at the 2010 awards.
New Zealand foodies
New Zealand foodies shone on the night, wining in several categories.
Food writer Jan Bilton and wine expert Belinda Jackson won the ‘best food/drink guide book’ category for Marlborough on the Menu. Auckland food photographer Aaron McLean was named ‘best food photographer’, and New Zealand magazine Cuisine Wine Country was awarded ‘best drink magazine’.
The Le Cordon Bleu World Food Media Awards are held every two years, and Kiwis have featured strongly as winners in previous competitions. In 2007, Cuisine magazine won a Golden Ladle for ‘best food magazine’, and prominent Kiwi food writer Julie Le Clerc won ‘best soft cover recipe book’ for Taking Tea in Medina.
Winning recipes
Brooker’s daughters Alexandra and Charlotte Stephen - who were 8 and 10 when the book was written in 2007 - individually tested all the recipes in It’s My Turn To Cook.
Although the recipes are child-friendly, they are far from uninspired - with exotic fare such as Moroccan lamb, kedgeree and spanakopita sitting alongside classic Kiwi favourites such as hot roast chicken and chocolate mousse.
Brooker is a well-known cookbook writer and foodie, having graduated from Leiths School of Food and Wine in London and written five cookbooks. Her writing credits include The Food Lover’s Guide to New Zealand and Cook’s Bible of Ingredients.
It’s My Turn To Cook combines Brooker’s skills as an author and chef with colourful photos and simple ‘step-by-step’ instructions to guide younger readers.
Brooker hopes that the book will teach children basic cooking skills, as well as about using good ingredients to create healthy meals. The book also contains basic cooking methods, such as how to chop an onion, and food safety.
Background: Le Cordon Bleu
Le Cordon Bleu is one of the world’s oldest and most-respected schools of gastronomy, hospitality and management. The name Le Cordon Bleu was coined in the 16th century by King Henry III - when he created 'L’ordre du Saint-Esprit' which was symbolised by a cross hung on a blue ribbon.
The culinary arts school Le Cordon Bleu was founded in Paris in 1895, and now has 29 international schools with 20,000 students on five continents. School tutors are master chefs from Michelin-star restaurants trained in both classic French cuisine and modern culinary innovation.
More information:
New Zealand's culinary culture
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