Keith Schroeder, the chef-turned-ice-cream-maker for Atlanta's High Road Craft Ice Cream & Sorbet, won a prestigious James Beard Award for his first cookbook, "Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing." The book, which grew out of his writing and recipe development for Cooking Light magazine, won in the Focus on Health category for the cookbooks awards, which were given out last Friday at a banquet in New York, along with awards for journalism and broadcast. Among the other winners was chef Sean Brock, who snagged the American Cooking award for his debut cookbook "Heritage." The Southern Foodways Alliance received the Publication of the Year in the journalism awards for "Gravy," a quarterly magazine and bi-weekly podcast.
The awards gala and reception is hosted in Chicago for the first time at the Lyric Opera of Chicago on Monday, May 4. Atlanta’s Steven Satterfield of Miller Union is up for Best Chef Southeast.
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