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James Beard Foundation Adds Award Categories

James Beard Foundation Adds Award Categories

The James Beard Foundation, whose annual restaurant and chef awards in May are considered among the most prestigious in foodservice, has added a new award category to honor excellence in beverage service.

“The Outstanding Bar Program Award acknowledges the growing importance of cocktails, spirits, and beer in many restaurants and bars,” restaurant and chef awards committee chair Providence Cicero said in a statement. “The new award will recognize establishments that set a high standard of excellence nationally.”

Cicero is the Seattle Times’ restaurant critic.

The James Beard Foundation Awards already have categories for outstanding wine service, which recognizes sommeliers, and outstanding wine and spirits professional, a broader category that recognizes beverage directors, suppliers, educators and others in the alcoholic beverage industry.

The deadline to nominate restaurants for 2012 awards is Dec. 31. Nominations can be made online.

The foundation also added new categories to its journalism awards.

They are:

• Food coverage in a general interest publication, which recognizes excellence in food writing, reporting, and packaging of regularly published food coverage in a publication that doesn’t focus on food. They can be print, digital, or both.

• Food coverage in a food-focused publication, which recognizes a food-focused publication for writing, reporting, and packaging. The publication can be a magazine, newspaper, web site, or other medium.

• “Visual Storytelling” awards excellence in photography, graphic design, and photojournalism. The deadline for submissions for consideration in those and other journalism, broadcast, and restaurant graphic and design awards is Jan. 6.

Finalists for next year’s awards will be announced March 12, 2012, in Las Vegas.

The Books, Broadcast, and Journalism Awards will be held on May 4, 2012, in New York.

The James Beard Foundation Awards Gala, at which the chef and restaurant awards are presented, will be held May 7, 2012, at Lincoln Center’s Avery Fisher Hall in New York.

— Bret Thorn, NRN.com


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


The Epicurious Blog

This year marks the 20th anniversary of the James Beard Foundation, and to honor the occasion, the institution&aposs book-awards committee has worked feverishly to distill a list of 20 essential cookbooks still in print that could serve as the dependable core of any kitchen library.

As the committee chairwoman, Kathleen Purvis, puts it: "We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference. We&aposve included several general cookbooks, too, which could be considered &aposthe core of the core.&apos That group of books contains answers and inspiration for just about any cook, any day, in any kitchen."

(You may recall a complementary Top 10 foodie books list, not including cookbooks, right here on Epi-Log a few weeks ago.)

Want to see the James Beard list? You&aposre going to have to click on those two little words right below these.

But first, a little more discussion.

Because you should always know who came up with any Top Whatever list before you take it seriously, here&aposs who came up with the James Beard&aposs magnificent 20: Pat Adrian, formerly editor-in-chief of The Good Cook Pat Brown, former editor of Bon Appetit and Cuisine Magazine Lee Svitak Dean, food editor of the Minneapolis Star-Tribune Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table Jan Turner Hazard, former food editor of Ladies Home Journal Martha Holmberg, food editor of The Oregonian Kathleen Purvis, food editor of The Charlotte Observer Irene Sax, food writing instructor for New York University and a reviewer for The New York Daily News and Epicurious (I&aposve heard of them) Nach Waxman, owner of Kitchen Arts & Letters and Rita Wolfson, a former editor with Doubleday & Co.

You just want to see the list now, huh?

American Cookery(BBS Publishing Corporation, 1996), James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico (William Morrow Cookbooks, 2007), Rick Bayless
Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004)
Classic Indian Cooking (William Morrow Cookbooks, 1980), Julie Sahni
Complete Techniques (Black Dog & Leventhal Publishers, 2001), Jacques Pepin and Leon Pererr
Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman
The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker&aposs Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003)
Maida Heatter&aposs Book of Great Desserts(Andrews McMeel Publishing, 1999), Maida Heatter
Martha Stewart&aposs Hors d&aposOeuvres Handbook (Clarkson Potter, 1999), Martha Stewart
Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle, and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes (William Morrow Cookbooks, 1996) Barbara Tropp
The New Food Lover&aposs Companion (Barron&aposs Educational Series, 2007), Sharon Tyler Herbst
The Oxford Companion to Wine (Oxford University Press, 2007), Jancis Robinson
Rick Stein&aposs Complete Seafood (Ten Speed Press, 2004), Rick Stein
The Silver Palate Cookbook (Workman Publishing Company, 2007), Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (William Morrow Cookbooks, 2002), Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
The Way to Cook (Knopf, 1993), Julia Child

So. What did the James Beard Books Awards Committee get wrong? What did it get right?


Watch the video: New documentary explores the life of James Beard (December 2021).