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Archive: 1996 Beard and IACP/Julia Child Awards

The James Beard Foundation Awards Present 1996 Winners

Winners for The Sixth Annual James Beard Foundation Awards were announced at a ceremony held at The New York Marriott Marquis on April 29, 1996. The 1996 James Beard Foundation Awards honored 59 culinary professionals in the U.S. And Canada, including chefs and restaurateurs, cookbook authors, journalists, restaurant designers and broadcasting talents.

Highlights from the three-hour awards ceremony included (detailed lists follow):

  • Farberware Millennium Outstanding Chef Award: Jeremiah Tower, Stars, San Francisco
  • Perrier Outstanding Restaurant Award: Commander's Palace, New Orleans, LA
  • Perrier-Jouet Rising Star Chef of the Year (for a chef age 30 or younger): Douglas Rodriguez, Patria, New York City
  • Milliken Best New Restaurant (opened in 1995): Brasserie Jo, Chicago
  • KitchenAid Cookbook of the Year: Flatbreads and Flavors: A Bakers Atlas by Jeffrey Alford and Naomi Duguid (William Morrow & Co.)
  • James Beard Humanitarian of the Year: Danny Meyer, owner of New York City's Union Square Cafe and Gramercy Tavern and a board member of Share Our Strength, Food & Hunger Hotline and City Harvest.
  • Julia Child, received two awards; one for her cookbook In Julia's Kitchen with Master Chefs (Knopf), and the second for her MPTV-PBS series by the same name, produced by Geoffrey Drummond.
The evening's show, hosted by WNBC-TV's Al Roker and TVFN's Nina Griscom, included a posthumous Lifetime Achievement Award dedicated to Peter Kump, the late president of The James Beard Foundation whose vision six years ago was to establish an awards program recognizing culinary artists. Today, The James Beard Foundation Awards are the nation's most prestigious and coveted honors for fine food and beverage professionals.

The James Beard Foundation celebrated its tenth anniversary this year with a festive reception following the ceremony which featured 18 award-winning cookbook authors who teamed with leading chefs to feed the crowd of nearly 1500.

A one-hour special on The James Beard Foundation Awards will air on the TV Food Network on May 6 (8 p.m), May 8 (11 p.m.), May 11 (3 p.m.) and May 12 (11 p.m.).

Winners of The James Beard Foundation Awards are nominated and voted upon by culinary and journalism professionals. Ballot tabulation is handled by Arthur Andersen LLP. Results are kept confidential until the Awards night. Winners receive a bronzed medallion engraved with the image of James Beard. The Awards are open to any food or beverage industry professional who meet the entry criteria. For information on entering the 1997 James Beard Foundation Awards, please call 212.620.7093 or send a self-addressed envelope to: The James Beard Foundation Awards, 6 West 18th Street, 10th Floor, New York, NY 10011. Applications will be available in October 1996.

The James Beard Foundation is a not-for-profit, 501(c)(3) organization dedicated to furthering the practice and appreciation of the culinary arts. Membership is open to both food and beverage professionals and consumers alike. For membership information, call (800) 36 BEARD or 212.627.2308.

 

1996 James Beard Foundation Journalism Awards

For Articles on Food, Beverage and Nutrition Published in 1995

(Winners announced April 28, 1996)

Magazine Writing On Diet, Nutrition & Health

Journalist: Ed Blonz, Ph.D.
Publication: Vegetarian Times
Article: "Scientific Studies: How To Handle The Hype"
Publication Date: March 1995

Newspaper Writing On Diet, Nutrition & Health

Journalist: Jane Snow
Publication: The Beacon Journal, Akron, Ohio
Article: "Food"
Publication Date: August 23, 1995

Magazine Feature Writing with Recipes

Journalist: Robb Walsh
Publication: American Way
Article: "Hot-Sauce Safari"
Publication Date: October 1, 1995

Newspaper Feature Writing with Recipes

Journalist: Kristin Eddy
Publication: The Atlanta Journal/The Atlanta Constitution, Georgia
Article: "Tea—A Brand New Bag"
Publication Date: April 13, 1995

Magazine Feature Writing without Recipes

Journalist: Leslie Brenner
Publication: Avenue
Article: "Eureka! He Turns Oil Into Gold"
Publication Date: October, 1995

Newspaper Feature Writing without Recipes

Journalist: Bryan Miller
Publication: The New York Times
Article: "Inside Peek At A 3-Star Kitchen"
Publication Date: April 19, 1995

Magazine Restaurant Review Or Critique

Journalist: Alan Richman
Publication: GQ

Newspaper Restaurant Review Or Critique

Journalist: Ruth Reichl
Publication: The New York Times

Magazine Series

Journalist: Elizabeth Schneider
Publication: Food Arts
Name of Series: "Purveyor: "A New Look at Venerable Vegetables", "Pine Nuts Beyond Pesto" and " Beet Generation"
Publication Dates: July/August, October and November 1995

Newspaper Series

Journalist: Steven M. Pratt
Publication: Chicago Tribune
Name of Series: "America's Plate: "What's for Dinner?", "A Spoonful of Change"

and "Make That 'D' for Diet"
Publication Dates: November 8, 15 and 22, 1995

Magazine Writing On Spirits, Wine and Beer

Journalist: Michael Bonadies
Publication: Wine & Spirits
Article: "Cute le Beaune"
Publication Date: Fall 1995

Newspaper Writing On Spirits, Wine and Beer

Journalist: Benjamin M. Myers
Publication: The Washington Post
Article: "It Must Be Spring—Bock Is Back"
Publication Date: March 1995

Newspaper News Reporting

Journalist: Daniel P. Puzo
Publication: Los Angeles Times
Article: "What Happened to California's Seafood?"
Publication Date: September 7, 1995

M.F.K. Fisher Distinguished Writing Award

Journalist: Paula Wolfert
Publication: Saveur
Article: "My Old Moroccan Home"
Publication Date: July/August 1995

 

1996 James Beard Foundation Book Awards

(Winners announced April 29, 1996)

Kitchenaid Cookbook of The Year

Flatbreads and Flavors: A Bakers Atlas
Authors: Jeffrey Alford & Naomi Duguid
Publisher: William Morrow & Co., Inc.
Editor: Ann Bramson (212) 261-6761
Price: $30.00

Cookbook Hall of Fame

La Technique and La Methode
Author: Jacques Pepin
Publisher: Times Books

Baking and Desserts

How to Bake
Author: Nick Malgieri
Publisher: HarperCollins
Editor: Susan Friedland (212) 207-7697
Price: $35.00

Fruits, Vegetables and Grains

A Cook's Book of Mushrooms: with 100 Recipes for Common and Uncommon Varieties
Author: Jack Czarnecki
Publisher: Artisan
Editor: Ann ffolliott (212) 614-7712
Price: $30.00

General

Jim Fobelis Big Flavors
Author: Jim Fobel
Publisher: Clarkson Potter
Editor: Roy Finamore (212) 572-6136
Price: Hard Cover $35.00 Paperback $19.95

Healthy Focus

Lighter, Quicker, Better: cooking for the way we eat today
Authors: Richard Sax & Marie Simmons
Publisher: William Morrow & Co., Inc.
Editor: Harriet Bell (212) 261-6761
Price: $25.00

International

Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook
Author: Susanna Foo
Publisher: Chapters Publishing, Ltd.
Editor: Rux Martin (802) 985-8700
Price: $35.00

Regional American

The Border Cookbook: Authentic Home Cooking of The American Southwest and Northern Mexico
Authors: Cheryl Alters Jamison and Bill Jamison
Publisher: The Harvard Common Press
Editor: Dan Rosenberg (617) 423-5803
Price: Hard Cover $29.95 Paperback $14.95

Restaurants & Chefs

In Julia's Kitchen with Master Chefs
Author: Julia Child
Publisher: Alfred A. Knopf, Inc.
Editor: Judith Jones (212) 572-2299
Price: $35.00

Single Subject

The Whole World Loves Chicken Soup
Author: Mimi Sheraton
Publisher: Warner Books
Editor: Olivia Blumer (212) 522-3455
Price: $22.95

Vegetarian

High-Flavor, Low-Fat vegetarian Cooking
Author: Steven Raichlen
Publisher: Viking
Editor: Dawn Drzal (212) 366-2727
Price: $24.95

Wine & Spirits

Wine Spectator's California Wine
Author: James Laube
Publisher: Wine Spectator Press
Editor: Greg Walter (212) 684-4224
Price: $39.95

Writing On Food

Becoming A Chef: with recipes and reflections from america's leading chefs
Authors: Andrew Dornenburg and Karen Page
Publisher: Van Nostrand Reinhold
Editor: Melissa A. Rosati
(212) 780-6145
Price: $29.95

Best Food Photography

In & Out of the Kitchen in Fifteen Minutes or Less
Photographer: Sara Taylor
Author: Anne Willan
Publisher: Rizzoli International Publications, Inc.
Editor: Carole Lalli (212) 387-3623
Price: $25.00

 

1996 James Beard Foundation
Electronic Media Awards

(Winners announced April 29, 1996)

Best Television Cooking Show: National

"In Julia's Kitchen with Master Chefs"
Host: Julia Child
Network/Station: MPTV-PBS
Executive Producer: Geoffrey Drummond

Best Television Cooking Show: Local

"Good Eating"
Host: Myke Motley
Network/Station: CLTV, Oak Brook, IL
Executive Producer: Steve Dolinsky

Best Television Food Journalism

"Yan Can Cook: The Best of China"
Journalist: Martin Yan
Network/Station: KQED, San Francisco, CA
Executive Producer: DeAnne Hamilton D'Aria
Airdate: May 1, 1995

Best Radio Show On Food

"Seasonings"
Host: Vertamae Grosvenor
Network/Station: National Public Radio
Executive Producer: Sandra Rattley-Lewis
Airdate: Holidays 1995

 

1996 James Beard Foundation and
Interior Design Magazine Restaurant Design and
Graphics Awards

(Winners announced April 29, 1996)

Outstanding Restaurant Design
For the best restaurant design or renovation since January 1, 1993

BAR 89
Designers: Gilles Depardon, Aia, Kathryn Ogawa, Aia, and Janis Leonard
Design Firm: Ogawa / Depardon Architects
Address: 10 Downing Street, #6M
New York, NY 10014
Telephone: 212-627-7390
Project Address: 89 Mercer Street
New York, NY 10012

Best Restaurant Graphics
For the best restaurants graphics executed since January 1, 1993

The Double A
Designer: Mike Fink
Design Firm: Mike Fink
Address: 100 North Fourth Street
Clarksville, TN 37040
Telephone: 310-207-5175
Project Address: 331 Sandoval Street
Santa Fe, NM 87501

 

1996 James Beard Foundation/
Perrier-Jouet Restaurant Awards

(Winners announced April 29, 1996)

Farberware Millennium Outstanding Chef Award
The working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been a working chef for the past five years.

Jeremiah Tower
Stars
150 Redwood Alley
San Francisco, CA 94102
415-861-7827

Perrier Outstanding Restaurant Award
The restaurant in America that serves as a national standard bearer of consistency of quality and excellence in food, atmosphere and service. Restaurant must have been in operation for the past ten years.

Commander's Palace
Owners: Ella & Dick Brennan
Chef: Jamie Shannon
1403 Washington Avenue
New Orleans, LA 70130
504-899-8231

Perrier-Jouet Rising Star Chef of The Year
A chef, age 30 or younger at time of nomination, who displays an impressive talent and who is likely to make a significant industry impact in years to come.

Douglas Rodriguez
Patria
250 Park Avenue South
New York, NY 10003
212-777-6211

Milliken Best New Restaurant Award
A restaurant opened in 1995 that already displays excellence in food, beverage and service and is likely to make a significant impact in years to come.

Brasserie Jo
Owner: Lettuce Entertain You
Chef: Jean Joho
59 W. Hubbard Street
Chicago, IL 60610
312-595-0800

Outstanding Pastry Chef Award
A chef who prepares desserts or pastries who serves as a national standard bearer of excellence. Must have been a pastry chef for the past five years.

Sarabeth Levine
Sarabeth's
423 Amsterdam Avenue
New York, NY 10024
212-496-6280

Mastercard
Outstanding Service Award

A restaurateur or service professional who demonstrates high standards of hospitality and service. Must have been working in restaurant for the past five years.

Piero Selvaggio
Valentino
3115 W. Pico Blvd.
Santa Monica, CA 90405
310-829-4313

Hudson Valley Foie Gras
Outstanding Wine and Spirits Professional Award

A winemaker, brewer or spirits professional who has made significant national impact in the wine and spirits industry. Must have been in profession at least five years.

Jack and Jamie Davies
Owners: Schramsberg Vineyards
1400 Schramsberg Road
Calistoga, CA 94515
707-942-4558

Hudson Valley Foie Gras
Outstanding Wine Service Award

A restaurant that displays and encourages excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine. Restaurant must have been in operation at least five years.

Chanterelle
Master Sommelier: Roger Dagorn
2 Harrison Street
New York, NY 10013
212-966-6960

 

1996 James Beard Foundation/
Perrier-Jouet Restaurant Awards

(Winners announced April 29, 1996)

Perrier-Jouet America's Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Chef may be from any kind of dining establishment and must have been a working chef for at least five years. The three most recent years must have been spent in the region where chef is presently working.

Perrier-Jouet Best Chef:
California

Thomas Keller
The French Laundry
6640 Washington Street
Yountville, CA 94559
707-944-2380

Perrier-Jouet Best Chef:
Mid-Atlantic

Roberto Donna
Galileo
1110 21st Street, N.W.
Washington, DC 20036
202-293-7191

Perrier-Jouet Best:
Midwest

Sanford D'Amato
Sanford Restaurant
1547 N. Jackson Street
Milwaukee, WI 53202
414-276-9608

Perrier-Jouet Best Chef:
New York City

Jean-Georges Vongerichten
JoJo/Vong
160 E. 64th Street
New York, NY 10021
212-223-5656

Perrier-Jouet Best Chef:
Northeast

Chris Schlesinger
East Coast Grill / Blue Room
1271 Cambridge Street
Cambridge, MA 02139
617-491-6568

Perrier-Jouet Best Chef:
Northwest

Alan Wong
Alan Wong's
1857 S. King Street, 5th Floor
Honolulu, HI 96826
808-949-2526

Perrier-Jouet Best Chef:
Southeast

Guenter Seeger
The Dining Room at The Ritz-Carlton, Buckhead
3434 Peachtree Road
Atlanta, GA 30326
404-237-2700

Perrier-Jouet Best Chef:
Southwest

Mark Miller
Coyote Cafe
132 W. Water Street
Santa Fe, NM 87501
505-983-1615

Humanitarian of The Year

Danny Meyer
Serves on the Boards of: City Harvest, Food & Hunger Hotline and Share Our Strength
Owner: Union Square Cafe and Gramercy Tavern,
New York City

Lifetime Achievement Award

Peter Kump
posthumously
Founder and President of The James Beard Foundation
President of Peter Kump's New York Cooking School

 

Julia Child Cookbook Awards

New York, NY (March 7)—Ethel Hofman, president of the International Association of Culinary Professionals (IACP), announced the nominees for the Julia Child Cookbook Awards at a reception for cookbook authors, editors, publishers and the food press at the legendary Rainbow Room in New York City.

All food and beverage books copyrighted and published in English during the 1995 calendar year were eligible for the coveted awards. This year, 447 books were entered in the country's premier awards competition for recognition of excellence in cookbook writing and publishing. A jury of 30 culinary professionals, including food writers, cookbook authors, and newspaper and magazine food editors, evaluated the books against a detailed list of criteria and tested scores of recipes before arriving at the list of finalists.

Three nominees were selected in each of the following ten categories: American; Breads, Other Baking and Sweets; Food Reference/Technical; General; Health and Diet; International; Literary Food Writing; Single Subject; Wine, Beer or Spirits; and First Book—The Julia Child Award.

From among these nominees, one book will be selected as the best book of 1995 in each category. Then, one of these 10 finalists will be named the "Best Cookbook of the Year." The winners were announced on April 27, 1996, at the annual IACP conference in Philadelphia. The ceremony will also feature the Jane Grigson Award, which will be presented to the cookbook that exemplifies distinguished culinary scholarship.

The Julia Child Cookbook Awards are presented annually by the IACP, whose more than 2,200 members worldwide represent virtually every culinary profession. The Awards are sponsored in part by Bertolli Olive Oil, the National Pork Producer's Council, and TV Food Network wit1h a special salute by Saveur Magazine. IACP is dedicated to promoting the highest level of culinary professionalism.

 

Julia Child Cookbook Awards Winners
For Books Copyrighted and Published in 1995

American Category: TV Food Network Award

Cookbooks that focus on ethnic, cultural or regional cooking in the United States.

From the Earth to the Table: John Ash's Wine Country Cuisine
Author: John Ash with Sid Goldstein
Publisher: Dutton
Editor: Carol DeSanti
Price: $29.95

 
Bread, Other Baking and Sweets Category

Cookbooks that focus on desserts, confections, and sweet or savory pastries or doughs.

Desserts to Die For
Author: Marcel Desaulniers
Publisher: Simon & Schuster
Editor: Gillian Sowell
Price: $30.00

 
First Book Category: The Julia Child Award

The first cookbook by a writer who has not previously authored or co-authored a cookbook.

Flatbreads and Flavors
Authors: Jeffrey Alford and Naomi Duguid
Publisher: William Morrow and Company, Inc.
Editor: Ann Branson
Price: $30.00

 
Food Reference/Technical Category:
National Pork Producers Council Award

Reference books of culinary terms, histories, techniques or ingredients.

The Food Chronology: A Food Lover's Compendium of Events
and Anecdotes from Prehistory to the Present

Author: James Trager
Publisher: Henry Holt and Company
Editor: Paula Kakalecik
Price: $40.00

 
General Category

Multiple subject recipe books, all-purpose cookbooks and personal recipe collections.

Roasting: A Simple Art
Author: Barbara Kafka
Publisher: William Morrow and Company, Inc.
Editor: Ann Branson
Price: $25.00

 
Health and Special Diet Category: Bertolli Olive Oil Award

Cookbooks that focus on healthful eating, nutrition, dietary concerns, and special or restrictive diets.

Lighter, Quicker, Better: Cooking for the Way We Eat Today
Authors: Richard Sax and Marie Simmons
Publisher: William Morrow and Company, Inc.
Editor: Harriet Bell
Price: $25.00

 
International Category: Saveur Magazine Award

Cookbooks that focus on particular geographical regions or cultural identities outside the United States.

It Rains Fishes: Legends, Traditions and Joys of Thai Cooking
Author: Kasma Loha-unchit
Publisher: Pomegranate Artbooks
Editor: Katherine Burke
Price: $24.95

 
Literary Food Writing Category

Non-fiction or fiction food or beverage books that are distinguished by the quality of their prose.

Epitaph for a Peach: Four Seasons on My Family Farm
Author: David Mas Masumoto
Publisher: Harper San Francisco
Editor: Caroline Pincus
Price: $20.00

 
Single Subject Category

Cookbooks that focus on specific foods, cooking methods, techniques or appliances.

The Whole World Loves Chicken Soup:
Recipes and Lore to Comfort Body and Soul

Author: Mimi Sheraton
Publisher: Warner Books
Editor: Olivia Blumer
Price: $22.95

 
Wine, Beer and Spirits Category

Books on the history, evaluation or production of alcoholic beverages; mixology; or serving or pairing with food.

Oz Clarke's Wine Atlas
Author: Oz Clark
Publisher: Little, Brown and Company
Editor: Jennifer Josephy
Price: $60.00

 
Jane Grigson Award

Saltwater Foodways
Author: Sandra L. Oliver
Publisher: Mystic Seaport Museum, Inc.
Editor: Andrew German
Price: $39.95

 
Design Award
Tarts

Book of Tarts: Form, Function and Flavor at the City Bakery
Author: Maury Rubin
Photography by: Chris Callis
Art Direction: Michael Ian Kaye
Jacket Design: Maury Rubin
Publisher: William Morrow and Company, Inc.
Editor: Ann Branson
Price: $25.00

 
Julia Child's Book of the Year

From the Earth to the Table: John Ash's Wine Country Cuisine
Author: John Ash with Sid Goldstein
Publisher: Dutton
Editor: Carol DeSanti
Price: $29.95

 
Cook's Choice

Desserts to Die For
Author: Marcel Desaulniers
Publisher: Simon & Schuster
Editor: Gillian Sowell
Price: $30.00

 

Desserts To Die For
Wins Fourth Annual IACP Cooks' Choice Award

Philadelphia (April 27)—Desserts To Die For is the winner of the fourth annual Cooks' Choice Award, sponsored by the International Association of Culinary Professionals (IACP). Author and chef Marcel Desaulniers accepted the award from Jacques Pepin during the Julia Child Cookbook Awards ceremony at the IACP conference in Philadelphia, April 27.

The Cooks' Choice Award complements the Julia Child Cookbook Awards, the annual awards program honoring the best food and beverage books copyrighted and published during the previous calendar year. All 32 nominees from the Julia Child Cookbook Awards were eligible for the Cooks' Choice Award.

While the Julia Child Cookbook Awards are decided by a jury of 30 respected food and beverage writers, the Cooks' Choice Award is presented to the cookbook singled out by popular vote as the favorite of food lovers and cookbook fans throughout America by a national consumer promotion.

Desserts To Die For is Desaulniers' fourth book and is a follow-up to his Death By Chocolate, which was nominated for a Julia Child Cookbook Award in 1992. His latest creation is filled with chocolate, mocha and pecans, gourmand sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to old favorites which have been reinvented, like jelly rolls and sticky buns.

In addition to being an award-winning author, executive chef and co-owner of the renowned Trellis Restaurant in Colonial Williamsburg, Desaulniers is host of the "Death by Chocolate" and "Burger Meisters" television series.

With more than 2,500 members throughout the world, IACP is dedicated to promoting the highest level of culinary professionalism. The Julia Child Cookbook Awards encourage and promote quality and creativity in both writing and publishing, and at the same time, expand the public's awareness of culinary literature. IACP assumed administrative responsibility for the cookbook awards program in 1986 when the R.T. French Company ended its support for the former Tastemaker Awards.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 

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Modified August 2007


 


 
 

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