JamesBeard news

Vince Young Steakhouse serves at the James Beard house

CultureMap Austin - Jan 27, 2012
By Kevin Benz Vince Young Steakhouse Executive Chef Phillip Brown and Pastry Chef Jill Schweder returned from New York with pictures after serving nearly 80 guests last week at the historic James Beard house. They served a "modern steakhouse cuisine" ...

Luce: James Beard Dinner Offers Platform for Sustainable East End Menu

Patch.com - Jan 25, 2012
Keith Luce Even dubbed an "East End Country Getaway" on the James Beard Foundation's website, the only ingredient the co-owner of Luce and Hawkins Restaurant and former James Beard Award winner has to bring in from out of the area is a grapefruit.

CULINARY GIANTS: James A. Beard

Chicago Tribune - Jan 20, 2012
Founded 25 years ago, the James Beard Foundation is dedicated to "celebrating, nurturing and preserving America's diverse culinary heritage and future." Perhaps best-known for its eponymous awards for cookbooks, restaurants and chefs — the Oscars of ...

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James Beard books

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

by: Karen Page, Andrew Dornenburg
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.
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Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue

by: Cheryl Alters Jamison, Bill Jamison
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

by: Andrew Dornenburg, Karen Page
Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine


Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America.
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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner

by: King Arthur Flour

From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.

Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles.
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