awards

2013 James Beard Media Award Finalists Announced

The winners will be announced May 3.

The winners will be announced May 3.Photo: James Beard Foundation

The James Beard Foundation announced its nominees for the 2013 awards ceremonies this morning at the Lowndes Grove Plantation in Charleston. Media awards will be handed out on May 3, while the star-studded chef and restaurant awards will take place on Monday, May 6 at Avery Fisher Hall in New York City. You've already seen the restaurant finalists, and here are the media finalists. (Grub Street New York is a nominee for Group Food Blog!) Congrats to everyone listed here — Ted Allen will host the organization's James Beard Foundation Book, Broadcast & Journalism Awards Dinner on Friday, May 3. The ceremony will take place at Gotham Hall in New York City. Straight ahead, the full list of nominees.

Cooking, Recipes, or Instruction
Matt Goulding, Matthew Kadey, and Paul Kita
Men’s Health
“The Butcher Is Back!,” “The Six-Pack Foods of Summer,” “Southern Food Rises Again”

J. Kenji López-Alt
Serious Eats
“The Food Lab”

Staff at Every Day with Rachael Ray
Every Day with Rachael Ray
“Pick Your Perfect Thanksgiving”

Food and Culture
Oliver Bullough
Roads & Kingdoms
“Adjika: Sauce of Glory, Pride of Abkhazia”

Ryan D’Agostino and the Editors of Esquire
Esquire
“The Esquire Community Cookbook”

Ann Taylor Pittman
Cooking Light
“Mississippi Chinese Lady Goes Home to Korea”

Food and Travel
Matt Goulding
Roads & Kingdoms
“The Soul of a City”

Peter Jon Lindberg
Travel + Leisure
“Hawaii’s Next Wave”

Adam Sachs
Travel + Leisure
“The Best Little Eating Town in Europe

Food Coverage in a General-Interest Publication
Los Angeles Magazine
Lesley Bargar Suter

Men’s Health
Adina Steiman

Real Simple
Lygeia Grace

Washingtonian
Todd Kliman

Food Politics, Policy, and the Environment
Barry Estabrook
OnEarth
“Out to Lunch”

Tracie McMillan
The American Prospect
“As Common As Dirt”

Ben Paynter
Bloomberg Businessweek
“The Carp Must Die”

Food-Related Columns
Celia Barbour
philipstown.info
Mouths to Feed: “Into the Woods,” “Of Cabbages and Queens,” “The Dirt on Christmas”

Adam Sachs
Bon Appétit
The Obsessivore: “I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here”

Jane and Michael Stern
Saveur
Routes: “Surf and Turf,” “Hog Heaven,” “Fair and Square”

Lettie Teague
The Wall Street Journal
On Wine: “A Pinot a Day: Is a Little Wine Really Good for You?,” “Think While You Drink: In Defense of Wine Snobs,” “Men Are From Cab, Women Are From Moscato?”

Group Food Blog
Dark Rye
darkrye.com

Eater National
eater.com

Grub Street New York
newyork.grubstreet.com

Health and Well-Being
Rachael Moeller Gorman
Eating Well
“Solving the Sugar Puzzle”

Aliza Green
Washington Post
“The Gloves Can Come Off, as Far as I’m Concerned”

Lou Schuler
Men’s Health
“Did Cavemen Have Abs?”

Humor
Lisa Hanawalt
Lucky Peach
“The Secret Lives of Chefs”

Alice Laussade
Dallas Observer
“The Cheap Bastard's Ultimate Guide to Eating like a Total Cheap Bastard in Dallas”

Michael Procopio
Food for the Thoughtless
“KY Jelly is My New Jam”

Individual Food Blog
Cannelle et Vanille
cannellevanille.com
Aran Goyoaga

Hunter Angler Gardener Cook
honest-food.net
Hank Shaw

Vinography
vinography.com
Alder Yarrow

Personal Essay
Fuchsia Dunlop
Lucky Peach
“London Town”

Hua Hsu
Lucky Peach
“Wokking the Suburbs”

Joy Manning
Table Matters
“The Swedish Chef”

Profile
Brandon Chuang
Feast
“An Evolution of Ideas”

Alex Halberstadt
The New York Times Magazine
“Cooking Isn’t Creative and It Isn’t Easy”

Brett Martin
GQ
“Danny and the Electric Kung Pao Pastrami Test”

Visual Storytelling
Jessica Bennett and Sky Dylan-Robbins
From Tumblr’s “Storyboard” Series
“Pizza That Never Sleeps (Even in a Hurricane),” “Move Over, Cupcakes: The Religieuse Has Arrived,” “Cooking Their Way Through Magazine History”

Wylie Dufresne, Michael Laiskonis, Nathan Rawlinson, and Alex Stupak
Gilt Taste
The Art of Plating: “Why Presentation May be Self-Defeating,” “A Different Take on Mexican Mole,” “ Tire Tracks of Sauce”

Michele Outland and Fiorella Valdesolo
Gather Journal
"Starters," "Dessert," "Smoke & Ash"

Wine, Spirits, and Other Beverages
Betsy Andrews
Saveur
“Northern Renaissance”

Marisa Huff
La Cucina Italiana
“The New Birra Italiana”

Michael Steinberger
vanityfair.com
“A Vintage Crime”

Craig Claiborne Distinguished Restaurant Review Award
Alison Cook
Houston Chronicle
“Justin Yu and Oxheart Look Forward, Not Back,” “Torchy's Tacos’ Magic Gets Lost in Translation,” “Why Underbelly is Essential to Houston”

Patric Kuh
Los Angeles Magazine
“Whole Foods,” “Shore Thing,” “Power Station”

Tejal Rao
The Village Voice
“Bangkok Pop, No Fetishes,” “The Sweet Taste of Success,” “Enter the Comfort Zone at 606 R&D”


MFK Fisher Distinguished Writing Award
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
“The Cheese Artist”

Richard Parks
Lucky Peach
“Khmerican Food”

Mike Sula
Chicago Reader
“Chicken of the Trees”

2013 James Beard Foundation Book Awards
For cookbooks published in English in 2012. Winners will be announced May 3, 2013.

American Cooking
Fire in My Belly
by Kevin Gillespie and David Joachim
(Andrews McMeel Publishing)

Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)

Southern Comfort: A New Take on the Recipes We Grew Up With
by Allison Vines-Rushing and Slade Rushing
(Ten Speed Press)

Baking and Dessert

Bouchon Bakery
by Thomas Keller and Sebastien Rouxel
(Artisan)

The Dahlia Bakery Cookbook: Sweetness in Seattle
by Tom Douglas and Shelley Lance
(William Morrow)

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

Beverage
How to Love Wine: A Memoir and Manifesto
by Eric Asimov
(William Morrow)

Inventing Wine: A New History of One of the World’s Most Ancient Pleasures
by Paul Lukacs
(W.W. Norton & Company)

Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Julia Harding, Jancis Robinson, and José Vouillamoz
(Ecco)

Cooking from a Professional Point of View
Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants
by Christine Carroll and Jody Eddy
(Running Press)

The Fundamental Techniques of Classic Italian Cuisine
by The International Culinary Center, Cesare Casella, and Stephanie Lyness
(Abrams)

Toqué! Creators of a New Quebec Gastronomy
by Normand Laprise
(les éditions du passage)

Focus on Health
Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook
by Scott Mowbray and Ann Taylor Pittman
(Oxmoor House)

The Sprouted Kitchen: A Tastier Take on Whole Foods
by Sara Forte
(Ten Speed Press)

True Food: Seasonal, Sustainable, Simple, Pure
by Sam Fox and Andrew Weil with Michael Stebner
(Little, Brown and Company)

General Cooking
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer
(Andrews McMeel Publishing)

Modernist Cuisine at Home
by Nathan Myhrvold and Maxime Bilet
(The Cooking Lab)

What Katie Ate: Recipes and Other Bits & Pieces
by Katie Quinn Davies
(Viking Studio)

International
Burma: Rivers of Flavor
by Naomi Duguid
(Artisan)

Gran Cocina Latina: The Food of Latin America
by Maricel E. Presilla
(W.W. Norton & Company)

Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
(Ten Speed Press)

Photography
Bouchon Bakery
Photographer: Deborah Jones
(Artisan)

Toqué! Creators of a New Quebec Gastronomy
Photographer: Dominique Malaterre
(les éditions du passage)

What Katie Ate: Recipes and Other Bits & Pieces
Photographer: Katie Quinn Davies
(Viking Studio)

Reference and Scholarship
101 Classic Cookbooks: 501 Classic Recipes
by Marvin J. Taylor and Clark Wolf
(Rizzoli New York)

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
(Chelsea Green Publishing)

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
by Anne Willan with Mark Cherniavsky and Kyri Claflin
(University of California Press)

Single Subject
Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish
by Jesse Griffiths
(Welcome Books)

Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg
(Chronicle Books)

Ripe: A Cook in the Orchard
by Nigel Slater
(Ten Speed Press)

Vegetable Focused and Vegetarian
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market
by Tama Matsuoka Wong with Eddy Leroux
(Clarkson Potter Publishers)

Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes
by Michael Natkin
(The Harvard Common Press)

Roots: The Definitive Compendium with More Than 225 Recipes
by Diane Morgan
(Chronicle Books)

Writing and Literature
The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table
by Tracie McMillan
(Scribner)

The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance
by Thomas McNamee
(Free Press)

Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame Inductee will be announced on May 3, 2013.

2013 James Beard Foundation Broadcast and New Media Awards
Presented by Lenox Tableware and Gifts
For television, webcast, and radio programs aired in 2012. Winners will be announced on May 3, 2013

Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

NewsWorks
Host: Lari Robling
Area: WHYY FM
Producer: Lari Robling

The Salt
Host: Allison Aubrey
Area: npr.org/blogs/thesalt
Producer: Alison Richards

Special/Documentary (Television or Video Webcast)
America Revealed: Food Machine
Host: Yul Kwon
Network: PBS
Producers: Christopher Bryson, Nick Catliff, Ruth Johnston, Amy Goodman Kass, Antony Tackaberry, and Nic Young

Food Forward: Urban Agriculture Across America
Network: PBS
Producers: Stett Holbrook and Greg Roden

The Restaurateur
Network: PBS
Producer: Roger Sherman

Television Program, In Studio or Fixed Location
CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Martha Stewart’s Cooking School
Host: Martha Stewart
Network: PBS
Producers: Martha Stewart, Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, and Lisa Wagner

Sara’s Weeknight Meals
Host: Sara Moulton
Network: PBS
Producers: Natalie Gustafson and Silver Plume Productions

Television Program, On Location
Bizarre Foods America
Host: Andrew Zimmern
Network: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern

MeatEater
Host: Steven Rinella
Network: Sportsman Channel
Producers: Jared Andrukanis, Joe Caterini, Chris Collins, Steven Rinella, Craig Shepherd, and Lydia Tenaglia

The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Anthony Bourdain, Joe Caterini, Christopher Collins, Jonathan Cianfrani, Michael Steed, and Lydia Tenaglia

Television Segment
CNN InFocus
Host: Tom Foreman
Network: CNN
Producers: Jeremy Harlan, Kat Kinsman, Dan Lothian, and Eric Marrapodi

Friday Arts, Art of Food
Network: WHYY TV
Producer: Monica Rogozinski

The Hungry Hound
Host: Steve Dolinsky
Network: WLS-TV (ABC 7) Chicago
Producer: Badriyyah Waheed

Video Webcast, Fixed Location and/or Instructional
The Chicago Restaurant Pastry Competition, Season One
jmpurepastry.com
Producers: Nicolas DeGrazia, Daniel Kullman, Jimmy MacMillan, and Julie MacMillan

How to Cocktail
youtube.com/liquor
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum

The Seasonal Cooks
bonappetit.com
Hosts: Melissa Hamilton and Christopher Hirsheimer
Producer: Matthew Duckor

Video Webcast, On Location
The Curious Adventures of Kirk Lombard
darkrye.com
Host: Kirk Lombard
Producer: Kelly LeCastre

food. curated.
foodcurated.com
Producer: Liza de Guia

The Perennial Plate: Real Food World Tour
theperennialplate.com
Hosts: Daniel Klein and Mirra Fine
Producers: Daniel Klein and Mirra Fine

Outstanding Personality/Host
Host: Gerry Garvin
Show: Road Trip With G. Garvin
Network: Cooking Channel

Host: Sara Moulton
Show: Sara’s Weeknight Meals
Network: PBS

Host: Andrew Zimmern
Show: Bizarre Foods America

Earlier: James Beard Foundation Announces 2013 Restaurant and Chef Awards Finalists
Earlier: Stanley Tucci Hosting the 2013 James Beard Awards
Earlier: Here Are 2013’s James Beard Restaurant and Chef Semifinalists

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