The 2016 Book, Broadcast, and Journalism Awards: Complete Winner Recap

 

Thanks for joining us for the 2016 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 

 

2016 Book, Broadcast & Journalism Award Winners

 

The JBF Book, Broadcast & Journalism Awards are presented with leading support from Breville®, Goose Island Beer Co. and Lenox Tableware and Gifts. 
 

Book Awards   

 
American Cooking 
 
The Beetlebung Farm Cookbook
Chris Fischer with Catherine Young
(Little, Brown and Company)
 
 
Baking and Dessert  
 

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)
 
 
Beverage  
 
The Oxford Companion to Wine 
Jancis Robinson and Julia Harding
(Oxford University Press)
... Read more >

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The 2016 JBF Publication of the Year: Lucky Peach

The rapid flowering of food writing over the last couple of decades presents a cultural moment: why food, and why now? We know why we want to eat it: we’re hungry, and it tastes good. But why do we want to complicate matters and tell stories about it? When so much writing about the cultural products we consume—film, music, the fine arts—has begun to contract and wither, why has food writing flourished to an unprecedented degree?

 

It’s more than just the food. Sure, we’re obsessed with food and restaurants and cooking and ingredients and sourcing—each of these obsessions spawning its own set of political obsessions in turn. But we’re also language-obsessed. We tell stories about food because food gives us the opportunity to tell stories we haven’t told about ourselves, in a language that’s as elemental as anything on our plates.

 

And that’s where Lucky Peach comes in. Since 2011, when David Chang, Peter Meehan, and Chris Ying... Read more >

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2016 JBF Cookbook Hall of Fame: Deborah Madison

 

This award is given to a cookbook or body of work that has had a significant and enduring impact on the way we cook and understand food.

 

In an age when cookbook buyers shop with their eye trained on pretty pictures, it is a testament to Deborah Madison’s evocative writing that her most vaunted cookbook, the encyclopedic Vegetarian Cooking for Everyone (1997), has very few. The revised edition, The New Vegetarian Cooking for Everyone (2014), has no photographs at all. 

 

Madison is exacting in her scholarship and generous in her wisdom, a kitchen guide whose intention is to impart the knowledge that sets home cooks free from written recipes and instills the confidence to improvise according to the seasons or what’s at hand. Over the years, hundreds of readers have emailed her to extol the virtues of Vegetarian Cooking for Everyone, and she has seen “utterly destroyed copies in restaurants and monasteries, books with stai

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Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Photo: Ed Anderson

 

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove.... Read more >

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Ask the Chefs: Diego Galicia and Rico Torres on San Antonio's Dining Scene

 

Mixtli’s small space belies the impressive ambitions of its staff: every six weeks, the kitchen presents a fresh new menu that showcases ingredients and techniques from one of Mexico’s 31 states, a concept that JBF Award–winning food personality Andrew Zimmern has praised as “brilliant, progressive Mexican cuisine.” Later this week, Mixtli's own Diego Galicia and Rico Torres will showcase their progressive Mexican cuisine at the Beard House for a dinner filled with ceviche, mole, and more. In anticipation of their event, we spoke to the two toques about their Beard House inspiration, the best advice they've ever received, and the best date-night spot in San Antonio's booming dining scene.

 

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What is your inspiration behind the menu... Read more >

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Interview with JBF Award Nominee Matt Rudofker of NYC’s Momofuku Ssäm Bar

 

After rising through the ranks at Vetri, Daniel, and London’s Fat Duck, Matt Rudofker caught the eye of industry titan David Chang, who has given him executive chef duties at not one, but two anchors of the international Momofuku empire, Má Pêche and Momofuku Ssäm Bar in New York City. We chatted with the 2016 Beard Award nominee for Rising Star Chef of the Year about the most enticing new dishes on his menus, his favorite local haunts, and a precarious competition in the Ssäm Bar kitchen. 

 

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JBF: Your first cooking gig was at Vetri in your hometown of Philadelphia. Were there any great lessons from that experience that have shaped you as a chef?

 

Matt Rudofker: I learned quite a lot of great lessons there, but the two things that always stuck with me are:... Read more >

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Interview with Rene Ortiz, Laura Sawicki, and Margaret Vera of JBF Award–Nominated Launderette

Photo: Giant Noise

 

Rene Ortiz and pastry chef Laura Sawicki had already won over Austinites with their Mexican and Thai-inspired eateries La Condesa and Sway, so it should come as no surprise that their latest venture, Launderette, was a roaring success since its opening last year. With its far-ranging menu featuring “feel-good food” from across the globe, the Launderette team has created a neighborhood joint that extends far beyond East Austin. Read on for our conversation with Ortiz, Sawicki, and co-owner Margaret Vera about the restaurant’s genesis and how the menu reflects their overall philosophy.

 

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JBF: Can you tell us the story behind your restaurant's name?

 

Launderette Team: The property had been a laundromat for 50 years, and we wanted to carry on the tradition of neighbors and friends coming together. “Launderette”... Read more >

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Announcing the JBF Impact Programs

Photo: Jeff Gurwin

 

The James Beard Foundation is proud to announce the launch of the JBF Impact Programs, an initiative which will enhance JBF’s work to establish a more sustainable food system through education, advocacy, and thought leadership. JBF Impact Programs will bring together chefs, farmers, and other leaders in the culinary community to address the biggest food challenges facing our society—food waste, sustainable agriculture and seafood, and beyond.

 

JBF Impact Programs currently include the annual JBF Food Conference, the JBF Leadership Awards, the JBF Chefs Boot Camp for Policy and Change, and... Read more >

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On the Menu: Monday, April 25, 2016

 

Here’s a taste of what’s on tap today at the Beard House.


 
 
Maine Farmhouse Supper, 7:00 P.M.
Chris Wilcox, The Velveteen Habit, Cape Neddick, ME
 

Whether he’s butchering a whole hog or tending to his on-site garden at his secluded Maine restaurant, the Velveteen Habit, Chris Wilcox’s sustainable ethos guides his culinary practice. Beard House diners will sample the chef’s signature 18th-century farmhouse cookery in a rustic yet elegant feast featuring cured, smoked, fermented, and pickled ingredients in dishes like Hyssop-Cured Scottish Salmon with Pickled Beets and Beer Nuts; English Pea Falafel with Country Ham and Horseradish Labneh; and Slow-Roasted Rhubarb with Fennel and Whipped Yogurt.
 

See the full menu below: 

 

  • Hors d’Oeuvre
    • Chicke

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Happy Hour: The Juice Cocktail by 2016 Beard Award Nominee Cure

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Neal Bodenheimer, partner at the stylish (and now JBFA-nominated) New Orleans establishment Cure, crafted this “sunrise-style” drink based on the highly publicized trial (and recent television series) The People v. O.J. Simpson. As he explains, the cocktail is irreverent, “because that’s the way we process controversy in New Orleans.” Get the recipe.

 

Learn more about the 2016 ... Read more >

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