Melbourne chef Andreas Papadakis has been shortlisted for a James Beard Foundation Award for his debut cookbook Tipo 00 The Pasta Cookbook: For People Who Love Pasta.
Known as the “Oscars of food books”, the awards recognise excellence in the culinary arts, hospitality, and food media.
Papadakis, a Greek-born, French-trained chef and co-owner of Melbourne’s acclaimed Tipo 00 restaurant, says he’d happily eat two bowls of pasta a day.
His book, which focuses on handmade pasta, squid ink dishes, and his home cooking, is up against Eleven Madison Park: The Plant-Based Chapter by New York chef Daniel Humm and Convivir by Rogelio Garcia and Andréa Lawson Grey.
According to the Sydney Morning Herald, Papadakis said he aimed to write a practical cookbook rather than a typical “restaurant” title. “The recipe testing I had to do over and over again,” he said, highlighting the challenge of adapting recipes for home kitchens and international audiences.
One of his signature creations is the “Tipomisu” – a twist on tiramisu using chocolate brownie and salted caramel coffee sauce – and a smoked eel carbonara that replaces guanciale with locally sourced smoked eel.
Despite launching a new venue, Papadakis plans to attend the awards in Chicago in June.
Source: Sydney Morning Herald.
