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2003 JAMES BEARD FOUNDATION/KITCHENAID BOOK AWARDS

The James Beard Foundation Awards were held on May 5. Winners are marked with a star.

NOMINEES & WINNERS

AMERICANA

BAKING

GENERAL /COOKING FOR EVERYDAY

GENERAL/COOKING FROM A PROFESSIONAL POINT OF VIEW

INTERNATIONAL

KITCHENAID COOKBOOK HALL OF FAME

KITCHENAID COOKBOOK OF THE YEAR

LITERARY

MEDITERRANEAN

PHOTOGRAPHY

REFERENCE

SINGLE SUBJECT

TOOLS & TECHNIQUES

VEGETARIAN / HEALTHY FOCUS

WINES & SPIRITS

41



AMERICANA


View Acceptance Speech
FOODS OF THE SOUTHWEST INDIAN NATIONS
by: Lois Ellen Frank
Ten Speed Press
LEGENDS OF TEXAS BARBEQUE COOKBOOK
by: Robb Walsh
Chronicle Books
SAVORING AMERICA
by: Janet Fletcher, Ray Overton, Michael McLaughlin, Abby Dodge, Kerri Conan and Cynthia Nims
Oxmoor House

 



BAKING

BAKING BY FLAVOR
by: Lisa Yockelson
Wiley Publishing, Inc.
BAKING IN AMERICA
by: Greg Patent
Houghton Mifflin
PARIS SWEETS
by: Dorie Greenspan
Broadway Books

 



GENERAL /COOKING FOR EVERYDAY

APPETITE
by: Nigel Slater
Clarkson Potter Publishers
LOCAL FLAVORS
by: Deborah Madison
Broadway Books
SARA MOULTON COOKS AT HOME
by: Sara Moulton
Broadway Books

 



GENERAL/COOKING FROM A PROFESSIONAL POINT OF VIEW

A RETURN TO COOKING
by: Eric Ripert and Michael Ruhlman
Artisan
THE BABBO COOKBOOK
by: Mario Batali
Clarkson Potter Publishers
ZUNI CAFé COOKBOOK
by: Judy Rodgers
W.W. Norton & Co.

 



INTERNATIONAL

DARINA ALLEN’S BALLYMALOE COOKING SCHOOL COOKBOOK
by: Darina Allen
Pelican Publishing
THAI FOOD
by: David Thompson
Ten Speed Press and Penguin Books Australia
THE TURMERIC TRAIL
by: Raghavan Iyer
St. Martin’s Press

 



KITCHENAID COOKBOOK HALL OF FAME

by: Edna Lewis

 



KITCHENAID COOKBOOK OF THE YEAR

ZUNI CAFé COOKBOOK
by: Judy Rodgers
W.W. Norton Co.

 



LITERARY

FOOD POLITICS: HOW THE FOOD INDUSTRY INFLUENCES NUTRITION & HEALTH
by: Marion Nestle
University of California Press
NEAR A THOUSAND TABLES
by: Felipe Fernández-Armesto
Free Press
SALT: A WORLD HISTORY
by: Mark Kurlansky
Walker & Company

 



MEDITERRANEAN

GLORIOUS FRENCH FOOD
by: James Peterson
Wiley
MAKE IT ITALIAN
by: Nancy Verde Barr
Alfred A. Knopf
RUSTICO
by: Micol Negrin
Clarkson Potter

 



PHOTOGRAPHY

THE ANATOMY OF A DISH
Victor Schrager
Photographer: Diane Forley with Catherine Young
Artisan
BELINDA JEFFERY'S TRIED AND TRUE RECIPES
Rodney Weidland
Photographer: Belinda Jeffery
Penguin Books Australia
DISHES OF FRANCE
Jean-Deaniel Sudres
Photographer: Jean-Louis André
Universe

 



REFERENCE


View Acceptance Speech
I’M JUST HERE FOR THE FOOD
by: Alton Brown
Stewart, Tabori & Chang
MELONS FOR THE PASSIONATE GROWER
by: Amy Goldman
Artisan
WHAT EINSTEIN TOLD HIS COOK
by: Robert Wolke
W.W. Norton & Co.

 



SINGLE SUBJECT

A REAL AMERICAN BREAKFAST
by: Cheryl Alters Jamison and Bill Jamison
William Morrow
THE CHEESE PLATE
by: Max McCalman and David Gibbons
Clarkson Potter
THE FLAVORS OF OLIVE OIL
by: Deborah Krasner
Simon & Schuster

 



TOOLS & TECHNIQUES

LET THE FLAMES BEGIN
by: Chris Schlesinger and John Willoughby
W.W. Norton & Co.
PROCESS THIS!
by: Jean Anderson
William Morrow
THE MAGIC OF FIRE: HEARTH COOKING: ONE HUNDRED RECIPES FOR THE FIREPLACE OR CAMPFIRE
by: William Rubel
Ten Speed Press

 



VEGETARIAN / HEALTHY FOCUS

PASSIONATE VEGETARIAN
by: Crescent Dragonwagon
Workman Publishing
THE HEALTHY KITCHEN
by: Andrew Weil, MD and Rosie Daley
Alfred A. Knopf
THE JOSLIN DIABETES GREAT CHEFS COOK HEALTHY COOKBOOK
by: Frances Towner Giedt, Bonnie Sanders Polin, PhD and Staff of Joslin Diabetes Center
Simon & Schuster

 



WINES & SPIRITS

GREAT TASTES MADE SIMPLE
by: Andrea Immer
Broadway Books
MICHAEL BROADBENT’S VINTAGE WINE
by: Michael Broadbent
Harcourt Trade Publishers
OZ CLARKE’S NEW WINE ATLAS
by: Oz Clarke
Harcourt Trade Publishers

 


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