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)
Beverage
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and
José Vouillamoz
(Ecco)
Cooking from a Professional Point of View... Read more >
Buy the 2013 Book Award Nominees in the JBF Amazon Store
Got some empty space on your bookshelf to fill? Already cooked your way through last year's best cookbooks? Have a look at the freshly released 2013 James Beard Book Award nominees in our Amazon store. Whether your purchase is destined for your kitchen counter or your coffee table, a portion of the sale will be donated to JBF.
Announcing the Latest List from the JBF Book Awards Committee: Fourteen Great Reads for Food Lovers
The thought of firing up the oven during a heat wave probably doesn't appeal to most of us, but we can all agree that mellowing out with some absorbing food writing on a summer's day is highly worthwhile. And thanks to our latest list of JBF-approved books, you'll know just which tomes to throw into your tote for that escape to the beach.
Announced today, our Fourteen Great Reads for Food Lovers list is curated by members of the James Beard Foundation Book Awards Committee (the same folks who brought you Twenty Essential Books to Build Your Culinary Library and... Read more >
Awards Watch: Book Awards Entry Deadline is December 16
Bitters. Breakfast. Latin Grilling. Japanese grilling. These are just some of the subjects you'll find in our growing library of 2012 JBF Book Awards submissions. Have you produced a cookbook or food-related tome that deserves consideration? The deadline for entries is Friday, December 16. Visit awards.jamesbeard.org to create an account and submit yours.
Giveaway: The Food Lover's Guide to Wine
When Karen Page and Andrew Dornenburg published The Flavor Bible three years ago, they gave home cooks the know-how they needed to graduate from by-the-book recipes to assured improvisation. And now with the JBF Award–winning duo’s recent release of The Food Lover’s Guide to Wine (Little, Brown), which is just as thorough and informative as its predecessor, home cooks can now match wine and food with equal aplomb. This essential guide includes a clearly organized list of flavor profiles for more than 250 grapes; a fascinating timeline of the history of wine in America; and valuable tips dispensed by the country’s best sommeliers, like Monkey Bar’s Belinda Chang and Barbara Lynch Gruppo’s Cat
The Bookshelf: Julia Child's The French Chef
Now that we inhabit a supersaturated food-media world of flawless camera-ready meals, secret ingredients, and down-to-the buzzer cooking, it's no surprise that the pioneers of the genre can be overshadowed by their flashier descendents. So when Dana Polan, professor of cinema studies at New York University, came by last week's Beard on Books to discuss his latest book, Julia Child's The French Chef, we asked him some questions about Child, her groundbreaking cooking show, and the evolution of the medium. James Beard Foundation: You write that viewers of food television in the 1960s, which was a very volatile era, took comfort in the predictability of cooking shows. Today’s food shows are more suspenseful; we don’t know if the contestants on Chopped will actually finish the dish. What
News Feed: August 10, 2011
Four wine books for summer that will "inspire beachlike thirsts." [NYT]
A comprehensive, entertaining history of vodka. [Weekly Standard via Bon Appétit]
Dreamy orange sherbet punch, mud pie milk shake, and other cool, creamy, blended drinks to fight off the humidity. [Chow]
Some of the wisest, funniest, pithiest quotes about bread you've ever heard. [VV]
The Bookshelf: Grant Achatz and Nick Kokonas
Grant Achatz, who is just 36, already has a staggering list of accomplishments: one Michelin three-star restaurant and two more venues, Next and Aviary, on the way; a groundbreaking cookbook and a moving memoir; a seemingly hopeless battle with cancer that he miraculously won. When we spoke with the so obviously driven chef and his business partner, Nick Kokonas, at the Institute of Culinary Education on Monday, we couldn’t help but wonder if this Beard Award winner was just getting started. Read on for the interview.
James Beard Foundation: In the book you talk about your activity on eGullet, the online forum for passionate chefs and food lovers, and how its
News Feed: November 30
A plethora of Hanukkah menus. [Bon Appétit]
Beaujolais's best vintage in memory. [WSJ]
Successful farm schools on Chicago's South Side? [Atlantic]
Meatball madness for winter. [Chicago Tribune]
Top Chef winner Kevin Sbraga shares his favorite Christmas cookies... [F&W]
News Feed: October 6
Food & Wine reveals their 40 Big Thinkers 40 & Under. [Eater]
After reluctance, New York chefs now welcome Michelin stars. [NYT]
The cast of Gourmet, one year later. [Grub Street]
Pop-up restaurants give chefs full control in London. [NYT]... Read more >
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