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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!
Single Subject
Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes
Jennifer McLagan
(Ten Speed Press)
Reference & Scholarship
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Adam Danforth
(Storey Publishing)
Writing & Literature
The Third Plate: Field Notes on the Future of Food
Dan Barber
(Penguin Press)
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.
Cookbook of the Year
Yucatán: Recipes from a Culinary Expedition
David Sterling
(University of Texas Press)
American Cooking
Heritage
Sean Brock
(Artisan)
Beverage
Liquid Intelligence: The Art and Science of the Perfect Cocktail
Dave Arnold
(W. W. Norton & Company)
Baking & Dessert
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Alice Medrich
(Artisan)
General Cooking
The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking
Faith Durand and Sara Kate Gillingham
(Clarkson Potter)
Cooking from a Professional Point of View
Bar Tartine: Techniques & Recipes
Nicolaus Balla and Cortney Burns
(Chronicle Books)
Photography
In Her Kitchen: Stories and Recipes from Grandmas Around the World
Gabriele Galimberti
(Clarkson Potter)
Focus on Health
Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing
Keith Schroeder
(Oxmoor House)
International
Yucatán: Recipes from a Culinary Expedition
David Sterling
(University of Texas Press)
Vegetable Focused & Vegetarian
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
Amy Chaplin
(Roost Books)
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