Emiko Davis took home the Fortnum & Mason Award for Cookbook of the Year.
The Australian-born food writer and photographer won an award for her first book on Japanese cuisine, Gohan.
Based in Florence, Davis’ previous cookbooks focused on Italian cuisine.
On her website, Davis writes that Gohan is “a book I’ve long aspired to write, a collection of my most favorite and nostalgic recipes from the Japanese home cooking I grew up with.” ing.
She continued: “This is my soul food. This is the food I was born to crave. I don’t speak Japanese fluently, but the food is my favorite food in the world. Japanese Having just arrived in Australia at the young age of 20, I have developed a taste for Japanese tastes and textures.
The recipes in this book range from matcha tiramisu and miso soup to fried chicken and Japanese milk bread.
Davis wasn’t the only winner on the night. One of the most touching awards went to Hairy Bikers, presented by chefs Andy Oliver and Angela Hartnett at London’s Royal Exchange. Sea King and Dave Myers were named “Personality of the Year” following Myers’ death in February.
Author Fuchsia Dunlop won Food Book of the Year for Invitation To A Banquet, which explores Chinese culinary traditions, and Debut Food Book Award, which explores the science and economics of ultra-processed foods. The award was given to Chris Van Tureken’s “Ultra-Processed People” for his consideration.
The Fortnum & Mason Special Award was presented to chef and broadcaster Rick Stein, honoring his 50-year career in food.
To take action, try making Davis’ fried chicken recipe yourself…
Fried chicken
material:
(For 4 people)
Boneless chicken thighs 500g
3cm piece of fresh ginger root, peeled and finely grated
2 teaspoons soy sauce
2 teaspoons sake
2 teaspoons mirin (or 1 teaspoon sugar)
Potato starch 100g
Vegetable oil for frying
Method:
1. Leaving the skin on the chicken increases the flavor and tenderness, so it’s okay to leave it as is, but if you don’t want to fry it, remove the skin and cut it into 4-5cm pieces (not too small, as it will shrink when fried). Place in a container and sprinkle ginger, soy sauce, sake, and mirin over the chicken. Leave to marinate for 15 minutes. Personally, I prefer fried chicken that isn’t too flavorful, but in that case, it’s okay to leave it out for a long time.
2. Sift the potato starch into a shallow bowl. Dip the marinated chicken in it and sprinkle it all over. Spread on a tray or wire rack to “dry” a little.
3. Pour enough vegetable oil into a medium-sized saucepan (about 7cm deep) so that the chicken floats on top. Heat to 180℃. Insert a chopstick into the oil and as soon as it’s ready, lively little bubbles will form. Carefully lower the fried chicken into the oil in batches, filling the pot halfway or two-thirds full with oil to avoid crowding the pot. Fry for 2 to 2 1/2 minutes total, or until deep golden brown.
4. Lift with a slotted spoon or chopsticks and transfer to a wire rack lined with kitchen paper.
Gohan by Emiko Davies has been announced as Cookbook of the Year at the 2024 Fortnum & Mason Food & Drink Awards. Published by Smith Street Books.
