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Nomineesnominees 20132013 Jamesjames Beardbeard Foundationfoundation Bookbook Aawardswards for Cookbooks Published in English in 2012 2013 LIGHTS! JAMES CAMERA! BEARD TASTE! AWARDS SPOTLIGHT ON FOOD & FILM 20132013 JBFJBF AWARDAWARD NOMINEESNOMINEES 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION BOOKBOOK AAWARDSWARDS for COOKBOOks PUBLISHED in ENGLISH in 2012. WINNERS WILL BE ANNOUNCED on MAy 3, 2013. AMERICAN COOKING Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Fire in My Belly by Ken Forkish by Kevin Gillespie and David Joachim (Ten Speed Press) (Andrews McMeel Publishing) BEVERAGE Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart How to Love Wine: A Memoir and Manifesto (Gibbs Smith) by Eric Asimov (William Morrow) Southern Comfort: A New Take on the Recipes We Grew Up With Inventing Wine: A New History of One of the by Allison Vines-Rushing and Slade Rushing World’s Most Ancient Pleasures (Ten Speed Press) by Paul Lukacs (W.W. Norton & Company) BAKING AND DESSERTS Wine Grapes: A Complete Guide to 1,368 Vine Bouchon Bakery Varieties, Including Their Origins and Flavours by Thomas Keller and Sebastien Rouxel by Jancis Robinson, Julia Harding, and (Artisan) José Vouillamoz (Ecco) The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance (William Morrow) 167 West 12th Street, New York, NY 10011 1 COOKING FROM A PROFESSIONAL What Katie Ate: Recipes and Other Bits & Pieces POINT OF VIEW by Katie Quinn Davies (Viking Studio) Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants INTERNATIONAL by Christine Carroll and Jody Eddy (Running Press) Burma: Rivers of Flavor by Naomi Duguid The Fundamental Techniques of Classic (Artisan) Italian Cuisine by The International Culinary Center, Cesare Casella, Gran Cocina Latina: The Food of Latin America and Stephanie Lyness by Maricel E. Presilla (Abrams) (W.W. Norton & Company) Toqué! Creators of a New Quebec Gastronomy Jerusalem: A Cookbook by Normand Laprise by Yotam Ottolenghi & Sami Tamimi (les éditions du passage) (Ten Speed Press) FOCUS ON HEALTH PHOTOGRAPHY Cooking Light The New Way to Cook Light: Bouchon Bakery Fresh Food & Bold Flavors for Today’s Home Cook Photographer: Deborah Jones by Scott Mowbray and Ann Taylor Pittman (Artisan) (Oxmoor House) Toqué! Creators of a New Quebec Gastronomy The Sprouted Kitchen: A Tastier Take Photographer: Dominique Malaterre on Whole Foods (les éditions du passage) by Sara Forte (Ten Speed Press) What Katie Ate: Recipes and Other Bits & Pieces Photographer: Katie Quinn Davies True Food: Seasonal, Sustainable, Simple, Pure (Viking Studio) by Sam Fox and Andrew Weil with Michael Stebner (Little, Brown and Company) REFERENCE AND SCHOLARSHIP GENERAL COOKING 101 Classic Cookbooks: 501 Classic Recipes by Marvin J. Taylor and Clark Wolf Canal House Cooks Every Day (Rizzoli New York) by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing) The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around Modernist Cuisine at Home the World by Nathan Myhrvold and Maxime Bilet by Sandor Ellix Katz (The Cooking Lab) (Chelsea Green Publishing) 167 West 12th Street, New York, NY 10011 2 The Cookbook Library: Four Centuries of the Herbivoracious: A Flavor Revolution, with 150 Cooks, Writers, and Recipes That Made the Vibrant and Original Vegetarian Recipes Modern Cookbook by Michael Natkin by Anne Willan with Mark Cherniavsky and Kyri Claflin (The Harvard Common Press) (University of California Press) Roots: The Definitive Compendium with SINGLE SUBJECT More Than 225 Recipes by Diane Morgan Afield: A Chef’s Guide to Preparing and (Chronicle Books) Cooking Wild Game and Fish by Jesse Griffiths WRITING AND LITERATURE (Welcome Books) The American Way of Eating: Undercover at Walmart, Modern Sauces: More than 150 Recipes for Applebee’s, Farm Fields and the Dinner Table Every Cook, Every Day by Tracie McMillan by Martha Holmberg (Scribner) (Chronicle Books) The Man Who Changed the Way We Eat: Craig Ripe: A Cook in the Orchard Claiborne and the American Food Renaissance by Nigel Slater by Thomas McNamee (Ten Speed Press) (Free Press) VEGETABLE FOCUSED AND VEGETARIAN Yes, Chef: A Memoir by Marcus Samuelsson Foraged Flavor: Finding Fabulous Ingredients in (Random House) Your Backyard or Farmer’s Market by Tama Matsuoka Wong with Eddy Leroux The winner of the Cookbook of the Year Award and (Clarkson Potter Publishers) the Cookbook Hall of Fame Inductee will be announced on May 3, 2013. 167 West 12th Street, New York, NY 10011 3 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION BROADCASTBROADCAST ANDAND NNEWEW MMEDIAEDIA AAWARDSWARDS PREsented by lenox tABLEWare and giftS for televISION, WEBcast, and RADio PROGRAMS AIRED in 2012. WINNERS WILL bE ANNOUNCED on MA y 3, 2013. RADIO SHOW/AUDIO WEBCAST TELEVISION PROGRAM, IN STUDIO OR FIXED LOCATION Fear of Frying Host: Nina Barrett CBS Sunday Morning: “Eat, Drink and Be Merry” Area: WBEZ Host: Charles Osgood Producer: Lynette Kalsnes Network: CBS Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, NewsWorks Amy Rosner, Jason Sacca, and Robin Sanders Host: Lari Robling Area: WHYY FM Martha Stewart’s Cooking School Producer: Lari Robling Host: Martha Stewart Network: PBS The Salt Producers: Martha Stewart, Greta Anthony, Host: Allison Aubrey Christina Deyo, Michael Morrison, Olivia Schneider, Area: npr.org/blogs/thesalt Lisa Wagner, and Calia Brencsons-Van Dyk Producer: Alison Richards Sara’s Weeknight Meals SPECIAL/DOCUMENTARY Host: Sara Moulton (TELEVISION OR VIDEO WEBCAST) Network: PBS Producers: Natalie Gustafson, Adrienne Hammel, America Revealed: Food Machine Sara Moulton, and Leslie Orlandini Host: Yul Kwon Network: PBS TELEVISION PROGRAM, ON LOCATION Producers: Christopher Bryson, Nick Catliff, Ruth Johnston, Amy Goodman Kass, Antony Tackaberry, Bizarre Foods America and Nic Young Host: Andrew Zimmern Network: Travel Channel Food Forward: Urban Agriculture Across America Producers: Colleen Needles Steward and Network: PBS Andrew Zimmern Producers: Stett Holbrook and Greg Roden The Restaurateur Network: PBS Producer: Roger Sherman 167 West 12th Street, New York, NY 10011 4 MeatEater How to Cocktail Host: Steven Rinella liquor.com Network: Sportsman Channel Producers: Kit Codik, Scott Kritz, and Noah Rothbaum Producers: Jared Andrukanis, Joe Caterini, Chris Collins, Daniel Doty, Morgan Fallon, Steven The Seasonal Cooks Rinella, Craig Shepherd, and Lydia Tenaglia bonappetit.com Hosts: Melissa Hamilton and Christopher Hirsheimer The Mind of a Chef Producer: Matthew Duckor Host: Anthony Bourdain Network: PBS VIDEO WEBCAST, ON LOCATION Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Christopher Collins, Jonathan Cianfrani, The Curious Adventures of Kirk Lombard Peter Meehan, Michael Steed, and Lydia Tenaglia darkrye.com Host: Kirk Lombard TELEVISION SEGMENT Producer: Kelly LeCastre CNN InFocus food. curated. Host: Tom Foreman foodcurated.com Network: CNN Producer: Liza de Guia Producers: Jeremy Harlan, Kat Kinsman, Dan Lothian, and Eric Marrapodi The Perennial Plate: Real Food World Tour theperennialplate.com Friday Arts, Art of Food Hosts: Daniel Klein and Mirra Fine Network: WHYY TV Producers: Daniel Klein and Mirra Fine Producer: Monica Rogozinski OUTSTANDING PERSONALITY/HOST The Hungry Hound Host: Steve Dolinsky Host: Gerry Garvin Network: WLS-TV (ABC 7) Chicago Show: Road Trip With G. Garvin Producer: Badriyyah Waheed Network: Cooking Channel VIDEO WEBCAST, FIXED LOCATION AND/OR Host: Sara Moulton INSTRUCTIONAL Show: Sara’s Weeknight Meals Network: PBS The Chicago Restaurant Pastry Competition, Season One Host: Andrew Zimmern jmpurepastry.com Show: Bizarre Foods America Producers: Nicolas DeGrazia, Daniel Kullman, Network: Travel Channel Jimmy MacMillan, and Julie MacMillan 167 West 12th Street, New York, NY 10011 5 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION JJOURNAOURNALLISMISM AAWARDSWARDS for ARTICLES PUBLISHED in ENGLISH in 2012. WINNERS WILL bE ANNOUNCED on MA y 3, 2013. COOKING, RECIPES, OR INSTRUCTION Peter Jon Lindberg Travel + Leisure Matt Goulding, Matthew Kadey with Tamar Adler, “Hawaii’s Next Wave” and Paul Kita Men’s Health Adam Sachs “The Butcher Is Back!,” “The Six-Pack Foods of Travel + Leisure Summer,” “Southern Food Rises Again” “The Best Little Eating Town in Europe” J. Kenji López-Alt FOOD COVERAGE IN A GENERAL-INTEREST Serious Eats PUBLICATION “The Food Lab” Los Angeles Magazine Staff at Every Day with Rachael Ray Lesley Bargar Suter Every Day with Rachael Ray Men’s Health “Pick Your Perfect Thanksgiving” Adina Steiman FOOD AND CULTURE Real Simple Oliver Bullough The Food Department Roads & Kingdoms Washingtonian “Adjika: Sauce of Glory, Pride of Abkhazia” Todd Kliman and Ann Limpert Ryan D’Agostino and the Editors of Esquire FOOD POLITICS, POLICY, AND Esquire THE ENVIRONMENT “The Esquire Community Cookbook” Barry Estabrook Ann Taylor Pittman OnEarth Cooking Light “Out to Lunch” “Mississippi Chinese Lady Goes Home to Korea” Tracie McMillan FOOD AND TRAVEL The American Prospect with the Food & Environment Reporting Network Matt Goulding “As Common As Dirt” Roads & Kingdoms “The Soul of a City” Ben Paynter Bloomberg Businessweek “The Carp Must Die” 167 West 12th Street, New York, NY 10011 6 FOOD-RELATED COLUMNS Lou Schuler Men’s Health Celia Barbour “Did Cavemen Have Abs?” philipstown.info Mouths to Feed: “Into the Woods,” “Of Cabbages and HUMOR Queens,” “The Dirt on Christmas” Lisa Hanawalt Adam Sachs Lucky Peach Bon Appétit “The Secret Lives of Chefs” The Obsessivore: “I’m Big On Japan,” “Everyone’s a Critic,” “The Tradition Starts Here” Alice
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