It's no surprise that this year's James Beard Journalism Award for Cookbook of the Year went to Modernist Cuisine, the 2,400 page tome that catalogued and codified many of the techniques that chefs and food scientists have developed over the last few decades. Last year we were fortunate enough to get a look behind the scenes at the labs where a team of cooks, researchers, writers, and photographers worked for years to produce the book. Now seems like a good time to dust off that old slideshow which offers a unique look at some of the food and techniques that went it it.
'James Beard Foundation awards' on Serious Eats
Here they are: the finalists for the 2012 JBF Restaurant and Chefs Awards! We've copied them here for you to scan over—prepare to scroll, it's a long one. Lots of talent on here—congrats to everyone!
The big list of semifinalists for the 2012 JBF Restaurant and Chefs Awards are out! We've copied them here for you to scan over—prepare to scroll, it's a long one. Lots of talent on here—congrats to everyone!
Last night's James Beard Foundation Awards were memorable for many reasons: the achievements of great chefs, the gathering of food world friends from all across the nation and beyond, and the crazy afterparties at just about every classy restaurant in Manhattan. (More on those later.) But in between the ceremony and Daniel Boulud dancing on tables at Eleven Madison Park, there was a phenomenal reception with dozens of seriously accomplished chefs serving up food that was, almost without exception, stunning. Here are our seven favorite bites.