The James Beard Foundation Awards shine a spotlight on the best and brightest talent in the food and beverage industry.
Covering all aspects of the 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.
The awards were established by the James Beard Foundation in 1990 through the merging of the two most prominent culinary awards in North America at the time: The R.T. French Tastemaker Cookbook Awards and Cook’s Magazine and Restaurant Business’s Who's Who of Food and Beverage in America. For the first iteration, the James Beard Foundation in 1991 expanded the program to include Restaurant and Chef Awards; in 1992 the James Beard Foundation established the Journalism Awards; in 1993 the Electronic Media (now Broadcast Media) Awards were introduced; and in 1995 the first Restaurant Design (now Design and Graphic) Awards were presented. These awards are announced in a separate ceremony held a few days prior to the Awards Gala at Lincoln Center.
2012 - Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, Maxime Bilet
2011 - Oaxaca al Gusto: An Infinite Gastronomy  by Diana Kennedy
2010 - The Country Cooking of Ireland  by Colman Andrews
2009 - Fat: An Appreciation of a Misunderstood Ingredient, with Recipes  by Jennifer McLagan
2008 - The River Cottage Meat Book  by Hugh Fearnley-Whittingstall
2007 - The Lee Bros. Southern Cookbook  by Matt Lee and Ted Lee
2006 - Hungry Planet  by Peter Manzel and Faith D'Alusio
2005 - Rick Stein's Complete Seafood  by Rick Stein
2004 - The King Arthur Flour Baker's Companion  by King Arthur Flour
2003 - Zuni Cafe Cookbook  by Judy Rodgers
2002 - The Bread Baker's Apprentice  by Peter Reinhart
2001 - Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia  by Jeffrey Alford and Naomi Duguid
2000 - A Mediterranean Feast  by Clifford A. Wright
1999 - Smokehouse Ham, Spoon Bread, and Scuppernong Wine  by Joseph E. Dabney