Awards Watch: 2015 Book Award Entries Due December 15

2015 James Beard Book Award Entries Due December 15

 

With the 2015 Book Award submission deadline a little over a month away, our shelves are starting to crowd with cookbooks and other food-themed works on every imaginable subject,  including the foods of Texas, the Brooklyn craft-spirits scene, and bourbon-soaked desserts. If last year's submissions are a reliable gauge, we're expecting more than 150 entries to land in the JBF offices the coming weeks.

 

Want to add yours to the mix? The deadline for 2015 Book Award submissions is Monday, December 15. You can submit entries here. Reacquaint yourself with all James Beard Award categories here.

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What We're Reading: August 11, 2014

 

New federal rules on school food place limits on your bake sale brownies. [Washington Post

 

Medieval funnel cake: the unexpected origin stories of our favorite fried foods. [Yahoo! Food

 

15 unsung heroes of the NY food scene. [Real Cheap Eats

 

Looking past the ingredient list: reading cookbooks as history. [Alligator... Read more >

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What We're Reading: August 5, 2014

 

Caviar poaching in the land-locked Midwest? [Medium]

 

A day in the life of a London food delivery cyclist. [Miracle of Feeding Cities]

 

Harvard scientists reveal the surprisingly diverse world of cheese rind microbes. [Wired

 

USDA expands the definition of “processed foods,” placing frozen fruit and Twinkies... Read more >

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Buy 2014 Book Award Nominees in the JBF Amazon Store

The James Beard Foundation Amazon Store

 

Isn't it funny how your shelves always seem to have room for just one more cookbook? Good thing we just added this year's batch of JBF Book Award–nominated titles to our Amazon store. Go buy one—or anything else, for that matter—and the James Beard Foundation will get a cut of the purchase. Go on, you know you want to.

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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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