The 2014 James Beard Awards, held at Gotham Hall in New York City, have been going on since Friday and continue through tonight, when the chef and restaurant awards will be announced. So who won the prestigious book, broadcast and journalism awards this year? Congratulations go to British chef Heston Blumental, whose book Historic Heston won Cookbook of the Year.
Diana Kennedy was inducted into the Cookbook Hall of Fame. Anthony Bourdain won for The Mind of a Chef on PBS. Public radio and television took home quite a few honors, as did the publication Lucky Peach, which won in multiple categories. Ina Garten won Outstanding Host for her Barefoot Contessa on the Food Network, and GQ's Alan Richman won this year's Craig Claiborne Distinguished Restaurant Review Award.
On the home front, L.A.-based cookbook writer Martha Rose Shulman and Jacquy Pfeiffer won in the Baking category with their book, The Art of French Pastry. And the Weekly's own Besha Rodell won for her Punch essay "40 Ounces to Freedom." Read on for the complete list of awards, and check back later to see who won this year's chef and restaurants awards. Then maybe go out to dinner.
Radio Show/Audio Webcast
This American Life
Host: Ben Calhoun
Area: Public Radio
Producer: Ben Calhoun
Producers: Andrew Beck Grace and Bartley Powers
Television Program, in Studio or Fixed Location
Martha Stewart's Cooking School
Host: Martha Stewart
Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner
Television Program, on Location
The Mind of a Chef
Host: Anthony Bourdain
Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia
Friday Arts, Art of Food
Producer: Monica Rogozinski
Video Webcast, Fixed Location and/or Instructional
Producers: Jay Holzer and Eric Slatkin
Video Webcast, on Location
The Perennial Plate: Europe and South Asia
Hosts: Mirra Fine and Daniel Klein
Producers: Mirra Fine and Daniel Klein
Host: Ina Garten
Barefoot Contessa: Back to Basics
Network: Food Network
2014 James Beard Foundation Journalism Awards
Cooking, Recipes, or Instruction
"The Star of Siam"
Food and Culture
"America, Your Food Is So Gay"
Food and Travel
"Lunch at 8,500 Ft."
Food Coverage in a General-Interest Publication
The Wall Street Journal
"Off Duty" Section
Food Politics, Policy, and the Environment
The Washington Post
Group Food Blog
First We Feast
Health and Well-Being
Rachael Moeller Gorman
"The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth About Food Labels"
"On the Trail with Wylie"
Individual Food Blog
"A Day on Long Island with Alex Lee"
James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredrika Stjärne
Food & Wine
"Best New Chef All-Stars," "Oysters & Gumbo: A Chef's New Orleans Party," "Vegetables Now"
Wine, Spirits, and Other Beverages
"40 Ounces to Freedom"
Craig Claiborne Distinguished Restaurant Review Award
"Alan Richman Walks Into a Jewish Deli...," "The Elm: Is Brooklyn Ready for Sophisticated Dining?," "ZZ's, the Most Expensive 58 Minutes in New York Dining"
MFK Fisher Distinguished Writing Award
John Jeremiah Sullivan
"I Placed a Jar in Tennessee"
2014 James Beard Foundation Book Awards
Cookbook of the Year
Cookbook Hall of Fame
The New Midwestern Table: 200 Heartland Recipes
Baking and Dessert
The Art of French Pastry
Jacquy Pfeiffer with Martha Rose Shulman
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
(Ten Speed Press)
Cooking from a Professional Point of View
Focus on Health
Gluten-Free Girl Every Day
Shauna James Ahern with Daniel Ahern
(Houghton Mifflin Harcourt)
Smoke: New Firewood Cooking
(Rizzoli New York)
Every Grain of Rice: Simple Chinese Home Cooking
(W. W. Norton & Company)
René Redzepi: A Work in Progress
Photographers: Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team
Reference and Scholarship
Soul Food: The Surprising Story of an American Cuisine One Plate at a Time
(The University of North Carolina Press)
Culinary Birds: The Ultimate Poultry Cookbook
John Ash with James O. Fraioli
Vegetable Focused and Vegetarian
(Ten Speed Press)
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Writing and Literature
Salt Sugar Fat: How the Food Giants Hooked Us