2014 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 2014 Book Award winners:

 

American Cooking
The New Midwestern Table: 200 Heartland Recipes
Amy Thielen
(Random House)

 

Baking and Dessert
The Art of French Pastry
Jacquy Pfeiffer with Martha Rose Shulman
(Knopf) 

 

Beverage  
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Tony Conigliaro
(Ten Speed Press)

 

Cooking from a Pr... Read more >

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2014 JBF Cookbook Hall of Fame: Diana Kennedy

Cuisines of Mexico

 

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.

 

We have the late Craig Claiborne to thank for the force that is Diana Kennedy. A casual suggestion made to Kennedy during Claiborne’s days as the New York Times restaurant critic led her to write The Cuisines of Mexico, an achievement of meticulous research, fine writing, and groundbreaking recipes that by itself would merit its author a place in the James Beard Foundation’s Cookbook Hall of Fame. But Kennedy, never satisfied, as anyone who has spent time with her knows, kept researching, kept cooking, and kept writing books that just barely met her perfectionist standards and raised the bar for all who followed in her footsteps.

 

Kennedy lives what she writes. All around her adobe home in the mountains of Michoacán, she grows a botanist’s dream of indigenous herbs, fruits, and vegetables. And she has n... Read more >

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The 2014 Book, Broadcast, and Journalism Awards Dinner Menu

The 2014 James Beard Awards

 

Here's what our nominees and guests will be enjoying during tonight's Book, Broadcast and Journalism Awards ceremony and seated dinner at Gotham Hall in New York.

 

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Passed Hors d’Oeuvre

Host Chef Matthew Riznyk, Great Performances, NYC
Menu Inspired by Sylvia’s Table

Southern Eggs Benny on Buttermilk Biscuits
Fried Oysters with Thunder Pickle Rémoulade
Hush Puppies with Charred Scallion Ravigote
Dizzy’s Pimiento Cheese Crostini
Red Snapper Tacos with Pineapple Salsa
Moroccan Tuna Skewers with
Cucumber–Lemon Raita
Watermelon Radish Ravioli with
Ricotta, Pine Nuts, and Basil
Hudson Valley Corn Bisque Shooters

 

Presented by Food Network's America’s Best Cook

Lobster Rolls
Shrimp and Grits
Beer-Braised Brats
Korean Glazed Pork Meatballs

 

Reception Beverages... Read more >

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Interview with Outstanding Chef Award Nominee Nancy Silverton of Pizzeria Mozza

Elena North-Kelly interviews Nancy Silverton, a nominee for the James Beard Foundation's 2014 Outstanding Chef award

 

After proving her pastry chops at Campanile and La Brea and taking home the JBF Outstanding Pastry Chef award in 1991, Nancy Silverton set out to open her own restaurant in Los Angeles, which bloomed into a celebrated empire and a mecca for serious Italian food lovers. Here, the 2014 Outstanding Chef award nominee tell us about the most spectacular pizza crust she’s ever tasted, her favorite flavor combination, and the moment she knew she wanted to become a chef.

 

JBF: What item on the current Pizzeria Mozza menu are you most proud of?

 

NS: I’d have to say our pizza dough, the quality of the crust. It’s the heart and soul of our pizzeria, and what I believe sets us apart. There’s no secret ingredient, just the subtle nuances of the method that we use to achieve a crust that’s f... Read more >

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Contractual Cravings

candy

 

What is it about celebrities and their eating habits that make such great tabloid fodder? Media empires have been built around the ridiculous rumors that abound about everyone from old-school crooners to pop princesses—but we couldn’t care less about who has had a nip or a tuck; we’re more interested in what they allegedly like to tuck into while in the greenroom.

 

Jumbo shrimp is an understandable enough request, and has supposedly turned up on the riders of Old Blue Eyes (in addition to an almost-full bar and some Life Savers) and the Beach Boys, who like their crustaceans with sides of fruit, alfalfa sprouts, and peanut M&Ms.

 

Members of Aerosmith reportedly have more internationally inspired cravings, including chicken tikka with yogurt and mint dip. At the other end of the spectrum, Britney Spears is said to request McDonald’s cheeseburgers (sans buns), and some say Axl Rose likes to pair hi... Read more >

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On the Menu: Week of May 4

Photo by Ken Goodman

 

Here's what's happening at the Beard House: 

 

Monday, May 5, 6:00 P.M. 
The 2014 James Beard Foundation Awards
The “Oscars of the food world” is getting louder! Our 2014 Awards theme, Sounds of the City, will celebrate the enduring relationship between music and food. From Nashville to New Orleans and Austin to Seattle, our lavish gala will highlight chefs from America’s favorite musical cities to create a delicious double bill of music and food. With JBF Award winner Ted Allen as the master of ceremonies and JBFAward winner and culinary icon Mario Batali leading the stellar team of chefs, this year’s event is sure to strike a high note.​

 

Wednesday, May 7, 12:00 noon
Beard... Read more >

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Interview with Outstanding Chef Award Nominee Michael Anthony

Michael Anthony

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern has held court with its masterful cuisine, warm atmosphere, and unparalleled hospitality. Below, the restaurant’s esteemed chef Michael Anthony, a 2014 Outstanding Chef Award nominee, fills us in on his earliest food memory, the springtime ingredients he stocks up on at the greenmarket, and his favorite local haunts.

 

JBF: How would you describe your culinary style?

 

Michael Anthony: I’d describe my culinary style as regional, contemporary American with vibrant seasonal flavors.

 

JBF: What item on the current Gramercy Tavern menu are you most proud of?

 

MA: I’m really proud of our spring onion flatbread with duck confi... Read more >

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Interview with Eric Johnson of Bar Agricole

Anna Mowry interviews Eric Johnson of Bar Agricole, a nominee for the 2014 James Beard Award for Outstanding Bar Program

 

At San Francisco’s Bar Agricole, ingredients are only used at peak condition and spirit producers are closely vetted. Even the bitters in the bar’s version of an Old Fashioned had to earn the team’s stamp of intensely discerning approval. We talked with Eric Johnson, bar manager and co-owner of this Outstanding Bar Program nominee, about his new spinoff, favorite watering holes, and more.  

 

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JBF: How would you sum up Bar Agricole's approach to making drinks to someone who has never had one there? 

 

EJ: We are an ingredient-driven bar that uses traditional recipes as our inspiration. We look for spirits that have a sense of place and tradition in how they are made, without added flavors or colors to make them more appealing to the heavily commercial spirits market. A... Read more >

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Daily Digest: May 1, 2014

bee

 

3-D latte art, boozy boba, and other novelties in L.A. teahouses. [LAT]

 

Taco bell demystifies the "other" 12 percent of ingredients in their signature recipe. [LAT

 

Good news Farmville fans: the game has raised millions for charity. [Wired

 

Introducing the #Dinnercam: a restaurant device used to help you snap Instagram worthy food photos. [Time

 

Varroa mites: a possible culprit behind the widespread collapse of bee colonies. [... Read more >

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Awards Watch: Our Esteemed Hosts

 

Here's a look at the headliners who will be manning the podiums at the Beard Award ceremonies on May 2 and May 5. Don't forget: you can watch a live stream of Monday's ceremony here

 

Ted Allen is host of the 2014 James Beard Awards

Master of Ceremonies and JBF Award Winner Ted Allen

Host of Food Network's Chopped and America's Best Cook

 

James Beard Award winner Ted Allen is host of the hit series Chopped on Food Network, as well as a frequent contributor to the network’s The Best Thing I Ever Ate series. He was a judge on the first four seasons of Bravo’s Top Chef and Food Network’s Iron Chef America, and was the food and wine specialist on the groundbreaking Bravo seri... Read more >

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