EAT SHEET: James Beard Foundation Announces TV, Book Prizes
Top television prizes go to HBO's "A Matter of Taste," and the Food Network's Ted Allen. "Modernist Cuisine" is crowned "cookbook of the year."
The James Beard Foundation announced the winners of its 2012 awards for best cookbooks and food-related TV shows.
The big winner in books was Modernist Cuisine (The Cooking Lab, 2438 pages) by Nathan Myhrvold with Chris Young and Maxime Bilet, which won the "cookbook of the year" award and the "cooking from a professional point of view" prize.
The six-volume, 2,4000-page, forty-seven-pound, $450 behemoth goes inside the science of cooking to look at everything from simple techniques--boiling versus steaming--to complex processes involving centrifuges, emulsifiers and enzymes.
Myhrvold, the former Chief Technology Officer at Microsoft, who has become a noted foodie since leaving the company in 1991, spearheaded the lavishly-illustrated book project, hiring a team of thirty-six people to help him. Despite its size and weight, he reports sales of over 45,000 copies since the book debuted in 2011.
The well-received The New York Times bestselling-memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef (Random House, 320 pages) by Gabrielle Hamilton won the "writing and literature" prize. Anthony Bourdain described Hamilton's journey from a childhood in rural Pennsylvania to becoming one of the most celebrated chefs in America as, "Simply the best memoir by a chef ever. Ever.”
In the television awards, HBO's A Matter of Taste: Serving Up Paul Liebrandt won for best documentary/special. The Food Network's Chopped hosted by Ted Allen won for best studio program. Allen also won for media personality.
See the complete list of winners below.
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