Sutherland - Cookoff : recipe fever in America

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Table of Contents

Praise for Cookoff

Sutherlands delicious expose provides a rare look at the competitors, the rules and the scandals in the more than 1,300 cookoffs each year.

The Atlanta Journal-Constitution

Americas amateur cooking competitions can make Iron Chef look like a kindergarten class. Sutherland spent a year following a few culinary dreamers and schemers through the cream of the more than 1,300 contests held annually. She captures the tension of the $50,000 National Beef Cook-Off and the big dough-boy of them all, the million-dollar Pillsbury Bake-Off, where an ill conceived garnish can spell disaster.

Entertainment Weekly

[Cookoff includes] winning recipes for chili, chicken, burgers, crab cakes, cornbread and apple pie... but the bulk of the book is lively reading about what goes on between the dishes.The Times-Picayune

Throughout the book, [Sutherland] manages to unlock the humor and inherent Americanness in competitive cooking contests.

The Associated Press

With a gift for the humorous aside... Sutherlands book is a gift for inventive cooks. The cookoffs are fun, educational and a source of friendship and new thinking. Can a barbecue ever be the same after reading Sutherlands gallant, humorous, insightful prose? I think not.

Maine Sunday Telegram

[Cookoff] will make you hungry for good old American fare, whether or not your dish will earn you $10,000.Burlington Free Press (Vermont)

Sutherland pulls no punches in describing contestants and dishes.

Deseret Morning News (Salt Lake City)

Wit and good recipes.Business Wire

[An] engrossing look at the competitive cooking circuit. With a healthy dose of humor, Sutherland conveys the inside stories and nail-biting moments as the regulars face off. Doing for cookoffs what Anthony Bourdain did for the restaurant business with Kitchen Confidential, Sutherland delivers a wonderful portrait of a true slice of Americana that should have readers reaching for their recipe files and saying I can do that.

Publishers Weekly

An engrossing read.Library Journal

PENGUIN BOOKS

COOKOFF

Amy Killinger Sutherland has been a food and features writer for fifteen years, including the last seven at the Portland Press Herald. Her articles have appeared in The Boston Globe, Down East magazine, Vermont Magazine, and Disney Magazine. She lives in Portland, Maine.

PENGUIN COMPASS
Published by the Penguin Group
Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, U.S.A.
Penguin Books Ltd, 80 Strand, London WC2R 0RL, England
Penguin Books Australia Ltd, 250 Camberwell Road, Camberwell, Victoria 3124, Australia
Penguin Books Canada Ltd, 10 Alcorn Avenue, Toronto, Ontario, Canada M4V 3B2
Penguin Books India (P) Ltd, 11 Community Centre,
Panchsheel Park, New Delhi - 110 017, India
Penguin Group (NZ), cnr Airborne and Rosedale Roads,
Albany, Auckland 1310, New Zealand
Penguin Books (South Africa) (Pty) Ltd, 24 Sturdee Avenue,
Rosebank, Johannesburg 2196, South Africa

Penguin Books Ltd, Registered Offices:
80 Strand, London WC2R 0RL, England

First published in the United States of America by Viking Penguin 2003
Published in Penguin Books 2004

Copyright Amy Sutherland, 2003

All rights reserved

The recipes included in this book were taken directly from their respective sources and printed as is. Neither the author nor the publisher tested them.

BAKE-OFF and the Doughboy are trademarks of The Pillsbury Company
and use thereof does not indicate endorsement of this book.

eISBN : 978-0-142-00474-6

1. Cookery, American. 2. CookeryCompetitionsUnited States. I. Title.
TX715.S9537 2003
641.5973dc21 2003050169

The scanning, uploading, and distribution of this book via the Internet or via any
other means without the permission of the publisher is illegal and punishable by law.
Please purchase only authorized electronic editions, and do not participate in or encourage
electronic piracy of copyrighted materials. Your support of the authors rights is appreciated.

http://us.penguingroup.com

For Scott, the love of my life.
For Joan, who taught me to love life.
For the cooks, who make life worth living.

ACKNOWLEDGMENTS

The talents, knowledge, and patience of a long list of contesters made this book possible, notably Diane Sparrow and Roxanne Chan. These two ingenious cooks and creative spirits were the central muses of this project. They changed the way I think about cooking and everyday life for the better. Thanks also goes to contesters Pat Harmon, Edwina and Bob Gadsby, Norita Solt, Barbara Morgan, Kristine Snyder, Janet Barton, Liz Barclay, Camilla Saulsbury, Susan Runkle, Janice Elder, Ruth Kendrick, and Shirley DeSantis. Their exuberance informs every page of this book.

I owe big thanks to Bob Plager and his crew, Kathleen Tolbert, Dixie Johnson, Bob and Doris Coates, Allegani Schofield, and Johnye Harriman, who all graciously tutored me on the ways of competition chili. My guides at the Memphis in May World Championship Barbecue Cooking Contest included Janet McCrary, the Gifford family, the entire Airpork Crew, the Pink Ladies, Don McLemore, and MIM staffer Lynne Doyle. Wally Taillon put up with unending questions while he tried to win a jambalaya cookoff, as did Tootsie Gonzales and Byron Gautreau.

This book also would not have been possible without the guidance of Arlette Hollister at the Iowa State Fair, Diane Kirkbride and Sherry Hill of the National Beef Cook-Off, Beth Duggar at the National Cornbread Cook-off, Richard Lobb at the National Chicken Council, and Peter Cicarelli at the Great Garlic Cook-Off. Marlene Johnson at General Mills helped me throughout this project, from when it was merely an idea until I was proofing the edited manuscript.

I relied heavily on Cooking Contest Central, the website created by Betty Parham. I also found myself repeatedly turning to Sylvia Lovegrens Fashionable Foods and Jean Andersons The American Century Cookbook.

Jan Longone, curator of American culinary history at the Clements Library at the University of Michigan helped me enormously with research on early contests, as did Sarah Hutcheon and Barbara Wheaton at The Arthur and Elizabeth Schlesinger Library at Harvard University. I also owe my thanks to the periodical desk librarians at the Portland Public Library, who repeatedly had to show me how to use the microfilm viewer as well as fetch stacks of worn issues of womens magazines for me.

Writing your first book is a task so overwhelming that it can bring on hives, insomnia, even dementia. Thats why I owe special thanks to my agent Jane Chelius, who not only made this project possible through her expert advice and hard work, but whose soothing encouragement brought me in off the ledge many a time.

I am forever indebted to the wisdom of Ray Roberts, who not only made this project the best it could be but also put up with the daft questions of a first-time book writer with grace and good humor. He made me believe in myself by always treating me like an author. Cliff Corcoran at Viking attended to the nitty-gritty details that made my manuscript, with its various fonts and wild spacing, a book.

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