Cookbook recognized by national culinary organization

By Sue McMurray, College of Business

book-cover-smallPULLMAN, Wash. – The cookbook “Crimson Spoon: Plating Regional Cuisine on the Palouse,” is a finalist in the professional kitchens category of the International Association of Culinary Professionals. Winners will be announced during IACP’s 36th annual conference in Chicago on Saturday, March 15.

Awards honor the innovative work of food and culinary thought leaders throughout the world.

chef-200“To be recognized as a finalist is a tribute to the College of Business’ Board of Governors’ vision for the cookbook and the quality of WSU organic products,” said Jamie Callison, lead author and executive chef in the college.

“I can’t express enough my gratitude to all who helped make the cookbook evolve from a casual remark in a meeting room to a showpiece that can compete with the finest works of culinary literature,” he said.

To make this elegant heirloom tomato salad with Cougar Gold Cheese, thyme crackers and balsamic vinaigrette, see page 66 of the Crimson Spoon cookbook. (Photo by Armstrong-Pitts Studios, Seattle)

The 224-page, photo-illustrated cookbook features 105 recipes anyone can follow to create high-impact cuisine. Recipes, including famous Cougar Gold macaroni and cheese, showcase a unique blend of ingredients and foods produced by WSU departments and regional resources.

Proceeds from the book will help maintain and replace equipment and furnishings in the J. Willard and Alice S. Marriott Foundation Hospitality Teaching Center to the benefit of hospitality students. The cookbook is available at the Bookie, online at WSU Press – – and at Amazon, Costco and other retailers.

To learn more about the cookbook, visit