This morning, the James Beard Foundation announced the 2013 James Beard Foundation Award nominees. Cooking Light is honored to be among those nominated. Our cookbook, The New Way to Cook Light, is a finalist in the “Focus on Health” cookbook category. Our Executive Editor Ann Taylor Pittman was also nominated for her feature story, “Mississippi Chinese Lady Goes Home to Korea.”
Some other familiar books and web sites on the nominees list:
David Joachim, nominated for Fire in My Belly with co-author Kevin Gillespie. David has developed several recipes for us, including the very popular Spanish Spaghetti with Olives. He also co-wrote Rustic Italian Food, which we selected as one of our 100 best cookbooks of the last 25 years.
Ken Forkish was nominated for his book, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. We included it in our list of the Best Books for Real Cooks. (Read Recipe Developer and Tester Adam Hickman’s review of the book.) Forkish was also nominated for Outstanding Pastry Chef for Ken’s Artisan Bakery in Portland, OR.
J. Kenji Lopez-Alt, Food Lab columnist and chief creative officer for SeriousEats.com, was nominated today, too. We named him one of our Food Heroes last year, and you’ll see more from him in Cooking Light very soon.
In our 25th Anniversary issue last November, we ran beautiful photos and delicious modernist recipes from Maxime Bilet and Nathan Myhrvold. Their book, Modernist Cuisine at Home, was nominated today. Be sure to see Editor Scott Mowbray’s 30-course dinner by Myhrvold and the Modernist Cuisine crew–it’s as much art as it is food.
All three cookbooks in the “International” category should be familiar to Cooking Light readers. CL columnist and cookbook author Naomi Duguid was nominated for her book Burma: Rivers of Flavor. (Her latest column: Cooking with coconut milk.) Maricel E. Presilla‘s Gran Cocina Latina was also on our list of the Best Books for Real Cooks, and Yotam Ottolenghi and Sami Tamimi‘s book Jerusalem was reviewed by Editor Scott Mowbray in our October issue: “Everyone should speak the language of their Pistachio Soup: creamy, tangy, spice-fragrant, surprising.”
Thomas McNamee‘s book The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance tells the tale of The New York Times’ greatest food writer, Craig Claiborne. Editor Mowbray writes: “Though a Francophile, Claiborne celebrated global cuisines, regional traditions, and, with a mentor’s hand, serious home cooks… McNamee, though prone to the odd rant–he damns all current food magazines as corrupt, underplays the role of Beard–tells a spicy tale.”
Many restaurants and chefs previously featured in Cooking Light were also nominated.
Birmingham, Cooking Light‘s Alabama hometown, made the list: Highlands Bar and Grill, flagship for Frank Stitt‘s collection of restaurants, was nominated for Outstanding Restaurant. It features dishes like grilled Carolina quail with foie gras dirty rice and local muscadine grapes.
Daniel Patterson, chef at Coi in San Francisco, received our Produce Innovation Award, for serving up “unforgettable dishes that challenge the way you think about produce.” He was nominated for Best Chef: West.
Dave Beran, chef at Next in Chicago (Best Chef: Great Lakes)
Stephanie Izard, Girl & the Goat in Chicago (Best Chef: Great Lakes)
Naomi Pomeroy, Beast, Portland, OR (Best Chef: Northwest)
The Slanted Door, San Francisco (Outstanding Restaurant)
We’re also big fans of…
Vikram Sunderam, Rasika, Washington, D.C. (Best Chef: Mid-Atlantic)
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach (Best Chef: South)
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN (Best Chef: Southeast)
Edward Lee, 610 Magnolia, Louisville (Best Chef: Southeast)
Steven Satterfield, Miller Union, Atlanta (Best Chef: Southeast)
Pegu Club, NYC (Outstanding Bar Program)