The 2009 James Beard Foundation Awards were announced this week in the USA. Touted as the "Oscars of the food world," this year's awards celebrate some truly brilliant food writers, chefs and restaurateurs. A few winners of particular note include Australian-born Jennifer McLagen who won for her cookbook Fat: An Appreciation of a Misunderstood Ingredient. LifeStyle FOOD’s Lidia Matticchio Bastianich won with her fabulous series Lidia’s Italy (episodes of Lidia's Italy are running on LifeStyle FOOD at the moment).
Other highlights from the 2009 awards include –
Outstanding Restaurant – Jean Georges, New York
Outstanding Chef – Dan Barber, Blue Hill, New York
Best New Restaurant – Momofuku Ko, New York
Cookbook of the Year - Fat: An Appreciation of a Misunderstood Ingredient, Author: Jennifer McLagan, Publisher: Ten Speed Press.
Cookbook Hall of Fame
Jane Grigson for her entire body of work, including:
The Art of Charcuterie, Good Things, Jane Grigson’s Vegetable Book, The Mushroom Feast, & English Food
Cooking from a Professional Point of View
Author: Grant Achatz
Publisher: Achatz LLC/Ten Speed Press
How to Cook Everything
(Completely Revised Tenth Anniversary Edition)
Author: Mark Bittman
Publisher: John Wiley & Sons, Inc.
Writing and Literature
In Defense of Food
Author: Michael Pollan
Publisher: The Penguin Press
The Big Fat Duck Cookbook
Photographer: Dominic Davies
Artist: Dave McKean
Publisher: Bloomsbury USA
Blog Focusing on Food, Beverage, Restaurant, or Nutrition
Our One-Block Diet
Category: MFK Fisher Distinguished Writing Award
Website Focusing on Food, Beverage, Restaurant, or Nutrition
Category: Reporting on Nutrition or Consumer Issues
Rachael Moeller Gorman
“How to Feed Your Mind”
Magazine Feature Writing About Restaurants and/or Chefs
“The Last Time I Saw Paris…”
Magazine Feature Writing With Recipes
“What is Southern?” *
The James Beard Foundation is dedicated to celebrating, nurturing and preserving American culinary culture. James Beard, who died in 1985, was an author and a teacher focussed on all things food.
For more information please visit the. James Beard website.