James Beard Foundation

James Beard Foundation Awards 2015 Winners

The James Beard Foundation Awards are a bit of a marathon every year. After a lengthy evaluation process the nominee shortlist is announced in February/March.

The Awards are then announced over several weeks in late April/Early May in seperate Gala receptions and Award ceremonies for the Book, Broadcast & Journalism Awards and the Chef and Restaurant Awards

The Book awards were announced on Friday 24th April in New York.

Congratulations to all the nominees and category winners. Our particular best wishes to our home town ex-pat Jennifer Mclagan for her award for ther seminal book Bitter!

The James Beard Foundation Awards are a bit of a marathon every year.  After a lengthy evaluation process the nominee shortlist is announced in February/March.

The Awards are then announced over several weeks in late April/Early May  in seperate Gala receptions and Award ceremonies for the Book, Broadcast & Journalism Awards and the Chef and Restaurant Awards

The Book awards were announced on Friday 24th April in New York.

Congratulations to all the nominees and category winners.  Our particular best wishes to our home town ex-pat Jennifer Mclagan for her award for ther seminal book Bitter!

Bitter by Jennifer McLagan

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes

Jennifer McLagan

(Ten Speed Press)

Butchering Poultry Rabbit Lamb Goat Pork by Adam Danforth

Reference & Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Adam Danforth

(Storey Publishing)

The Third Plate by Dan Barber

Writing & Literature

The Third Plate: Field Notes on the Future of Food

Dan Barber

(Penguin Press)

Barbara Kafka

Cookbook Hall of Fame

Barbara Kafka is a living cookbook author legend.  Ms Kafka is a former food editor of Vogue and a contributor to The New York Times.  She has written a number of best selling, award winning cookbooks including Roasting, Microwave Gourmet, Soup: a way of life and Vegetable Love.  Ms Kafka lives in New York and Vermont.

In addition to James Beard and IACP awards for her books, Ms Kafka was inducted into the James Beard Hall of Fame in 2007.

Yucatan

Cookbook of the Year

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

Heritage by Sean Brock

American Cooking

Heritage

Sean Brock

(Artisan)

Liquid Intelligence by Dave Arnold

Beverage

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold

(W. W. Norton & Company)

 

Flavor Flours by Alice Medrich

Baking & Dessert

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Alice Medrich

(Artisan)

The Kitchn Cookbook

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

(Clarkson Potter)

 

 

Bar Tartine by Nicholaus Balla & Cortney Burns

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes

Nicolaus Balla and Cortney Burns

(Chronicle Books)

In Her Kitchen

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World

Gabriele Galimberti

(Clarkson Potter)

Cooking Light Mad Delicious by Keith Schroeder

Focus on Health

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Keith Schroeder

(Oxmoor House)

Yucatan

International

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

At Home in the Wholefood Kitchen by Amy Chaplin

Vegetable Focused & Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Amy Chaplin

(Roost Books)

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