Max Tucci Wins 2022 Muse Creative Award for his Cookbook, The Delmonico Way! Published by Rizzoli - New York
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The Delmonico Way; Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! Becomes an award-winning cookbook.

NEW YORK - CuisineWire -- Max Tucci reigns victorious in the 2022 MUSE Creative / MUSE Design Awards: Season 2 Gold Winner for Outstanding Publication - Books of his new cookbook The Delmonico Way; Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! Rizzoli, New York.

The Winners for the 2022 MUSE Creative and Design Awards had been officially announced by the International Awards Associate (IAA), Max Tucci is among one of the winners. With well over 6,000 entries received from across the world, the MUSE Creative Awards and MUSE Design Awards resumed their mission to honor creative and design professionals' excellence.

For this competitive season, Max Tucci walks away as a Gold Winner for his cookbook, The Delmonico Way!. The winning work that seized the win was created by Max Tucci (Author), Caitlin Leffel (Editor), Jennifer Arce (Culinary Photographer), and Roberto De Vicq de Cumptich (Book Designer) for Rizzoli, New York.

Max Tucci was quoted saying: "I am thrilled beyond measure to have won this prestigious award. My team and I are extremely honored. I echo my grandfather in saying "All are welcome at my table." I invite you to my table which are the pages of my new award-winning cookbook, The Delmonico Way! Thank you for validating our labor of love and for including The Delmonico Way as a Muse Creative Award Winner."

He continued by saying, "Join me on November 15th, 2022 at the Rizzoli Bookstore, 1133 Broadway, New York, New York 6-7:30pm for the official book release party, bring your family, your friends and your love for the culinary industry. The Delmonico Way, is a wonderful holiday gift."

The MUSE Awards is a series of competitions hosted by the International Awards Associate (IAA), an organization that has continuously strived to honor creatives and designers for their excellence, regardless of their background or experience in the field.

"The IAA team was caught off-guard by the works submitted for the second season of 2022's MUSE Awards. These entries were truly astounding, and they certainly bring the level of competition up a notch," Thomas Brandt, spokesperson of IAA, noted. "It's amazing as always to witness great works lined up in the competition. The team is absolutely in awe of the level of creativity and ingenuity that is in the industry."

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By inviting industry professionals to serve as the competition's jury, IAA upheld their standards of impartiality and enforced industry standards as their assessment criteria. The jurors' mission was to identify excellence and burgeoning talent amidst the myriad of entries submitted, which would serve as new benchmarks in their respective industries.

Each entry was judged using category-relevant industry standards. Blind judging was also employed to enforce impartiality. Under this approach, entries were evaluated on their own without comparison to others. These measures were in place as IAA believes that all works that gain recognition should do so based on their own merits.

About The Delmonico Way; Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! Rizzoli, New York.

Max Tucci brings glamour and style into your home, featuring stories, ideas for entertaining, and seventy-five recipes from the Tuccis, the family that owned Delmonico's in its golden era.

Located in the heart of Wall Street, Delmonico's from 1827 to the 1980s shaped New York City's restaurant scene. Under the original ownership of The Delmonico Brothers, Pietro and Giovanni, Delmonico's introduced the first farm-to-table concept, à la carte dining—complete with white tablecloths and menus—but most notably created the phenomenon called the "power lunch." Despite Delmonico's triumphs, the impact of World War I and the era of Prohibition caused the family to cease operations, shuttering the restaurant in 1923. In 1926 a new era for Delmonico's arose. Oscar Tucci, a Tuscan immigrant, took over ownership and re-established Delmonico's first as a Speakeasy and then he continued the Delmonico brothers' tradition, transforming it to a beacon of fine dining. Oscar developed a strict code of hospitality, etiquette, and operations coupled with legendary libations and superb fare known as the Delmonico way. After six decades of operations, The Tucci Family closed Delmonico's in the late 1980s, however the Delmonico way still lives on today because of Max Tucci.

THE DELMONICO WAY: SUBLIME ENTERTAINING & LEGENDARY RECIPES FROM THE RESTAURANT THAT MADE NEW YORK! by Max Tucci, Oscar's grandson, opens the double doors of his family's Delmonico's, welcoming us to a world when dining out was a glamorous affair. Max along with his celebrity chef friends offer timeless recipes and Max, shares his tips for recreating the magic of the Delmonico way at home.

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Royalty, celebrities, socialites, U.S. presidents, foreign dignitaries, and business tycoons all frequented Delmonico's. Elizabeth Taylor, President John F. Kennedy and First Lady Jacqueline Kennedy, Rock Hudson, Marilyn Monroe, Lena Horne, Gypsy Rose Lee, Eva Gabor and Zsa Zsa Gabor, King Umberto II of Italy, The Duke and Duchess of Windsor, President Richard Nixon, Chubby Checker, Christine Jorgensen, and Joan Crawford were among some of the most notable names that Tucci welcomed to his tables which were famously adorned with Ginori, Baccarat, Lalique, and Christofle.

Each chapter is organized around a style of dining that Delmonico's pioneered or perfected under Tucci's proprietorship, including how to host an impressive power lunch (featuring Oscar's creation, the signature wedge salad); a glamorous cocktail soirée before a night on the town, complete with oysters Rockefeller and shrimp cocktail; and the perfect romantic dinner for two with a show-stopping seafood tower and ribeye Bordelaise. THE DELMONICO WAY includes over 70 recipes, including two from the restaurant's most famous alumni, Sirio Maccioni's Pasta Primavera and Tony May's trademarked Uovo Raviolo. In addition to fine fare, "The Bar'' chapter features sophisticated cocktails that include the classic Delmonico, a legendary Negroni with a "Delmonico way" twist, and the festive Spencer cocktail created by artist Ashley Longshore's grandmother.

Renowned designer Roberto de Vicq de Cumptich expertly layers vintage era photographs, ephemera, menus, and countless other gems featured in THE DELMONICO WAY that remind us that entertaining with style, elegance, sophistication, and intention remain just as relevant today as it did during the height of the era.

About the Author
Max Tucci is an award-winning producer and host of Max & Friends. He is a writer and a TV and radio personality. Max is known for being a food and entertaining enthusiast. He is a philanthropist and the historian of the Delmonico legacy. Max owns the largest collection of Delmonico's memorabilia. He resides between New York, Florida, Colorado, and Florence, Italy.

For more information on Max Tucci:
Visit https://linktr.ee/Maxtucci

Instagram:
@maxtucci
@thedelmonicoway

2022 Muse Creative Awards, Grand Jury Panel:
Applications were received from as many as 38 countries, but ultimately, only 110 jurors were selected. These esteemed individuals are professionals belonging to renowned companies, representing the industry's best of the best, such as Founder and Creative Director of RCBD - Ralph Christian Bremenkamp, CEO of Paolo Cappello Design Studio - Paolo Cappello, Design Manager at Lavazza - Florian Seidl, Creative Director of Kre8ive Partners - Mark Turner, 3D Senior Global Packaging Designer at Tom Ford Beauty - Jiaru Lin, Founder of CHAMPARTE - Catherine Yu, Director at DesignAware - Takbir Fatima, Founder / CCO of Cutwater - Chuck McBride, Founder / CEO of Genome - Matthew Fitz-Henry, Chief Creative Officer at White Rabbit Budapest - Levente Kovacs, Founder of AdvAge Advertising & NFT Cube Agency.

Source: Wedge Salad LLC
Filed Under: Food

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