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James Beard Award Logo 2012 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.

Cookbook Hall of Fame--Laurie Colwin

Home Cooking 32% Off!
Food Matters Category & Jane Grigson Award! IACP Award!

Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin’s manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, more...

More Home Cooking: A Writer Returns To The Kitchen 20% Off!

Following the success of Home Cooking, Laurie Colwin returned to the kitchen to cook up this delightful mix of culinary recipes, advice and anecdotes. This book, like its predecessor, is an expression of Colwin's lifelong passion for often overlooked more...

American
Cooking

New Turn
in the
South

Baking and
Dessert

Jeni's
Splendid
Ice Creams

Beverage

Bitters:
A Spirited
Historys

General

Ruhlman's
Twenty

Healthy
Focus

Super
Natural
Every Day

SINGLE SUBJECT!

All About Roasting: A New Approach to a Classic Art
Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef more...