2010 James Beard Foundation Award Winners!
The James Beard Foundation Awards shine a spotlight on the best and brightest talent in the food and beverage industry.
“The Oscars of the food world."--Time Magazine
Covering all aspects of the industry--from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more--the James Beard Foundation Awards are the highest honors for food and beverage professionals working in America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of gala events in New York City that has become the social and gastronomic highlight of the year.
James Beard was known for many things, but first and foremost he was a teacher--a generous mentor and supporter of chefs. He was a tireless champion for American cuisine and those who sought to advance its place in the world of food. These awards honor this legacy, celebrating the very best and brightest in our now world-class arena. This year’s Awards theme, The Legacy Continues, celebrated the spirit of mentorship that Beard embodied and that is so important in the advancement of the culinary arts. The 2010 Awards Gala Reception featured established and emerging talents from around the country, who have showcased what they’ve learned from the chefs that have come before them and the innovations they bring to the ever-changing landscape of American food.
Double Award Winner!--The Country Cooking of Ireland
In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes
more...
Cookbook of the Year and Winner in the
International Category!
American
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Baking and
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Beverage
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Professional Point of View
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General
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Healthy
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Single
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Photography
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Reference and
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Writing &
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Cookbook Hall of Fame--Book of Middle Eastern Food
The original edition is now out of print.
Pictured is New Book of Middle Eastern Food,
the current edition of Claudia Roden's classic.
Claudia Roden's seminal book on Middle Eastern cooking,
which James Beard called a landmark in the field of
cookery when it was first published in 1972, is
made new—with additional recipes, extensive variations
and new techniques, the fruit of 30 years of travel
and research. There are now more than 800 recipes
(including variations) from Morocco and Tunisia,
Turkey and Greece, Lebanon, Syria,
more...
Momofuku Milk Bar 
Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook