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James Beard Awards 2012

The “Oscars” of the food world!

This event covers all aspects of the food industry – – from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.

Some basic highlights include:

Cookbook of the Year

Modernist Cuisine

by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab)


Writing and Literature

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

by Gabrielle Hamilton (Random House)


Best Chef: New York City

(Five Boroughs)

Michael Anthony

Gramercy Tavern

Click here to get the full run-down of winners.

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