I know that one shouldn’t toot their own horn but in this instance I am also tooting the horn of The French Culinary Institute.  Our book, The Fundamental Techniques of Classic Pastry Arts, was awarded the James Beard 2010 award for Cooking From A Professional Point of View.  It is my second book for The French Culinary Institute that has been so honored by the James Beard Foundation.  The book also won the 2010 award for the Food and Beverage/Technical category from The International Association of Culinary Professionals.  It was beautifully photographed by the esteemed food photographer, Matthew Septimus.  This coming fall will bring another FCI book – this one on bread.  Hope we can make a tri-fecta!