2013 Book Awards Recap

Here are tonight's Book Award winners! The winner of the Cookbook of the Year award will be announced toward the end of the ceremony.


Want to add some of these winners to your collection? Purchase them (or anything!) from our Amazon store and a percentage of the sale will be donated to JBF.


The 2013 Book Award winners:


Cookbook Hall of Fame
Anne Willan


American Cooking
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)


Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)


Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and
José Vouillamoz


Cooking from a Professional Point of View... Read more >

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2013 Cookbook Hall of Fame Inductee: Anne Willan

Anne Willan is the 2013 James Beard Foundation Cookbook Hall of Fame inductee


In a long career as a culinary educator and writer, Anne Willan has been recognized many times for her skills as a teacher, for her scholarship, and for her thoughtful, plainspoken approach to subjects as varied as the developing form of the recipe and the boning of a trout. This year the James Beard Foundation is pleased to induct her into the Cookbook Hall of Fame for a distinguished body of work of remarkable diversity and expertise.


As the author or co-author of more than 30 books of instruction and culinary history, Willan has made a series of important contributions to the way in which home cooks, professional cooks, and culinary students learn. Her seminal and lamentably out-of-print La Varenne Pratique (Clarkson Potter, 1989) was inspired by the course of instruction at her École de Cuisine La Varenne, which opened in Paris in 1975. The clarity of its voice, its focus on acquainting readers with the widest... Read more >

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2013 Broadcast and New Media Awards Recap


Here are the winners of this year's Broadcast and New Media Awards. We will reveal the winner of the Outstanding Personality/Host award at the end of the night.


The 2013 Broadcast and New Media Award winners:


Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes


Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman


Television Program, In Studio or Fixed Location
CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders


Television Program, On Location
The Mind of a Chef
Host: Anthony... Read more >

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Book, Broadcast & Journalism Chef Q & A: Matthew Riznyk


Matthew Riznyk, Great Performances, NYC


What’s your go-to guilty-pleasure food?
I head over to Hakata Tonton in the West Village for some grilled motsu [offal] and pigs’ feet washed down with a few Sapporos.


What’s your favorite movie, and why?
Y Tu Mamá También. I lived in San Diego when I was younger, and we would take road trips to Mexico all the time. We camped on the beach, ate at roadside shacks, and drank cold beers well into the night with the locals. I know some of our trips were inspired by watching this movie.


What’s the dish you’re most proud of?
My 92-year-old Polish grandmother has made her pierogis by hand for as long as I can remember. A couple of years ago I came up with a dish of potato gnocchi with smoked bacon, caramelized onion, and fresh cream, a nod to my Italian and Polish roots combined in one dish.


What do you eat for breakfast?
... Read more >

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Book, Broadcast & Journalism Chef Q & A: Anthony Sinsay


Anthony Sinsay, Burlap, San Diego


What’s your go-to guilty-pleasure food?
Ice cream.


What’s your favorite movie, and why?
Coming to America—because of Eddie f*cking Murphy.


Describe the last great meal you ate.
The last meal I shared with my family. I don’t even remember what it was, to be honest, but the presence of family is paramount to anything.


What’s the dish you’re most proud of?
My most personal dish is the sisig: crispy pork belly and shoulder with garlic chili and vinegar.


What’s your favorite movie snack?
Popcorn with brown butter.


What’s your earliest food memory?
Waking up and seeing my dad in the kitchen at 7:00 a.m., already preparing for Thanksgiving.


What do you eat for breakfast?
Lucky Charms.


What’s your favorite... Read more >

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Book, Broadcast & Journalism Chef Q & A: Amanda Baumgarten


Amanda Baumgarten, Herringbone, La Jolla, CA


What’s your go-to guilty-pleasure food?
Chinese food delivery on Sunday nights. It was a Baumgarten family tradition when I was growing up, and to this day there is nothing better than mu shu pork and 60 Minutes on my night off.


What’s your favorite movie, and why?
Dr. Strangelove, because it’s amazing and always makes me laugh.


Describe the last great meal you ate.
The last great meal I ate was at Market in Del Mar. Carl Schroeder is an amazing chef. He has a respect for product that comes through in every dish.


What’s the dish you’re most proud of?
Halibut with farro, oyster mushrooms, Meyer lemon, and hazelnut vinaigrette.


What’s your favorite movie snack?
Movie theater popcorn with lots of butter and a regular Coke.


What’s your earliest food memory?... Read more >

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Book, Broadcast & Journalism Chef Q & A: Brian Malarkey


Brian Malarkey, Restaurateur, Cookbook Author, and Co-Host of ABC's The Taste


What are your favorite movies, and why?
Seabiscuit, Legends of the Fall, Gangs of New York—I’m a cowboy dreamer!


Describe the last great meal you ate.
Every Sunday I enjoy “Seafood Sunday” with the family: Dungeness crab, Mexican shrimp, clams, sea bass, butter, wine, and kids.


What’s your earliest food memory?
Al, my pet cow!


What was your first job in the culinary world?
I was a busser at the Old Spaghetti Factory and it was the only job I ever walked off of!


What movie are you ashamed to admit you love?
Anything to do with Will Ferrell and Ben Stiller.


What’s the best advice you’ve ever received?
Cook for the elite and live with the masses; cook for the masses and live with the elite.... Read more >

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Q & A with JBF Award Nominee Merry Edwards

An interview with James Beard Award nominee Merry Edwards


One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”




JBF: Among your 2012 releases, what are you most excited about?


Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best... Read more >

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Q & A with JBF Award Nominee Jimmy Bannos, Jr.

Anna Mowry interviews JBF Award nominee Jimmy Bannos, Jr.


We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.




JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?


JB: I always look at each generation and realize how their accomplishments grew through... Read more >

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JBF on the Air: The James Beard Awards

Emily Luchetti on Taste Matters


On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:



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