The James Beard Awards
Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.
2013 JBF Awards
See the complete list of 2013 JBF Award winners.
Video and audio of JBF Award–winning media.
Watch a rebroadcast of the 2013 JBF Awards on our Livestream channel.
See the complete list of 2013 JBF Award nominees.
See the complete list of Restaurant and Chef award semifinalists.
Visit our press room for news and updates about the James Beard Awards.
2012 JBF Awards
See the complete list of 2012 JBF Award winners.
@beardfoundation
Could 3D printers end world hunger? Are insects the protein of the future? Our latest sustainability news roundup: http://t.co/MEJ8BGco83
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
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2012 JBF Award Winners
ALL AWARDS
America's Classics
Jones Bar-B-Q Diner
James Jones
Marianna
America's Classics
Shady Glen
William Hoch
Manchester
America's Classics
The Fry Bread House
Cecelia Miller
Phoenix
America's Classics
Weaver D's
Weaver D's
Athens
America's Classics
Nora's Fish Creek Inn
Nora Tygum
Wilson
America's Classics
Totonno's
Brooklyn
America's Classics
St. Elmo Steak House
Stephen Huse
Indianapolis
Baking
Bob's Workshop Five
Bob's Workshop Five
Desserts
Jeni's Splendid Ice Creams at Home
Jeni Britton Bauer
Publisher: Artisan
Cookbook Hall of Fame
Home Cooking and More Home Cooking
Laurie Colwin
Cookbook of the Year
Modernist Cuisine
Nathan Myhrvold
Publisher: The Cooking Lab
Authors: Chris Young, Maxime Bilet
Cooking from a Professional point of view
Modernist Cuisine
Nathan Myhrvold
Publisher: The Cooking Lab
Authors: Chris Young, Maxime Bilet
