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JAMES BEARD FOUNDATION ANNOUNCES TOP CULINARY AWARDS

 NEW YORK, May 4 /PRNewswire/ -- The winners of the James Beard Foundation's Annual Awards were announced last night at a gala ceremony and reception at the Marriott Marquis Hotel in New York City. More than 1,000 of the country's most influential culinary professionals and celebrities attended the organization's third annual awards program, considered the "Oscars of the Culinary World." An extravagant dinner reception, honoring the French influence on American cooking, followed the awards program.
 Jean-Louis Palladin and Larry Forgione tied for "Farberware Millennium Chef of the Year," the premier award from this prestigious organization, and 12 cookbook authors were named "Farberware Book Award" winners (see list below).
 "We are thrilled to have been considered by the James Beard Foundation to sponsor the Chef of the Year Award, as well as the first sponsor of the prestigious cookbook awards. We involved professional chefs, such as those nominees and winners who were here tonight, when developing our unique Millennium Never-Stick cookware, and we're pleased that our product continues to meet the highest standards of even the world's finest chefs," said Kevin O'Malley, group vice president and general manager of Farberware Inc.
 Palladin, who earned two Michelin stars at the age of 28, has been executive chef/owner of Jean-Louis at the Watergate Hotel in Washington, D.C., since 1979, when he opened a restaurant in the newly created Watergate Complex. The restaurant has since garnered the highest accolades in the food industry. The 42-seat establishment features a fixed-price menu which changes daily and is handwritten by Chef Palladin himself.
 Forgione, chef/owner of An American Place in Manhattan and the Beekman 1766 Tavern at the Beekman Arms, in Rhinebeck, N.Y., has been regarded as one of America's leading chefs. He is considered by many to be the catalyst behind the "New" American cuisine. A recipient of numerous culinary distinctions, Forgione has been elected to the Fine Dining Hall of Fame, selected as 1988 Ivy Award Winner by Restaurant & Institutions magazine and named "Chef of the Year" by the Culinary Institute of America in 1989. He was the first alumnus to receive this honor.
 The Farberware Millennium Chef of the Year recognizes culinary talent across the country. Other nominees for this year's award were Joyce Goldstein, chef/owner - Square One (San Francisco), Emeril Lagasse, chef/owner - Emeril's (New Orleans), and Jean-George Vongerichten, chef/owner - JoJo & Vong, JoJo (New York City).
 Last year's Farberware Millennium Chef of the Year was awarded to Alice Water, whose culinary philosophy of serving the highest quality food in accordance with the season, has developed a network of farmers and ranchers who provide the restaurant with pure and fresh ingredients year-round.
 Farberware, Inc., a division of Hanson, P.L.C., is one of the largest manufacturers of stainless steel cookware and kitchen electrics. Excalibur(R) is a registered trademark of Whitford Corporation.
 WINNERS
 THE JAMES BEARD/FARBERWARE BOOK AWARDS
 Announced May 3, 1993
 COOKBOOK OF THE YEAR
 "The Splendid Table: Recipes From Emilia-Romagna,
 The Heartland of Northern Italian Food"
 Author: Lynne Rossetto Kasper
 Publisher: William Morrow
 Editor: Marian Guarnaschelli, 212-261-6540
 CATEGORY: AMERICANA
 "New York Cookbook"
 Author: Molly O'Neill
 Publisher: Workman Publishing
 Editor: Suzanne Rafer, 212-614-7516
 CATEGORY: BAKING AND DESSERTS
 "Death By Chocolate: The Last Word On A Consuming Passion"
 Author: Marcel Desaulniers
 Publisher: Rizzoli
 Editor: Solveig Williams, 212-387-3530
 CATEGORY: ENTERTAINING AND SPECIAL OCCASIONS
 "Alfresco"
 Author: Rosamond Richardson & Linda Burgess
 Publisher: Clarkson Potter Publishers
 Editor: Katie Workman, 212-572-6095
 CATEGORY: FRUITS, VEGETABLES AND GRAINS
 "Quick Vegetarian Pleasures"
 Author: Jeanne Lemlin
 Publisher: HarperCollins
 Editor: Susan Friedland, 212-207-7697
 CATEGORY: GENERAL
 "Back To Square One: Old-World Food In A New-World Kitchen"
 Author: Joyce Goldstein
 Publisher: William Morrow
 Editor: Ann Bramson, 212-261-6750
 CATEGORY: INTERNATIONAL
 "Yamuna's Table"
 Author: Yamuna Devi
 Publisher: Dutton
 Editor: Carole DeSanti, 212-366-2907
 CATEGORY: ITALIAN
 "Essentials of Classic Italian Cooking"
 Author: Marcella Hazan
 Publisher: Alfred A. Knopf
 Editor: Judith B. Jones, 212-572-2121
 CATEGORY: LIGHT AND HEALTHY
 "Steven Raichlen's High Flavor, Low-Fat Cooking"
 Author: Steven Raichlen
 Publisher: Camden House
 Editor: Howard White, 802-425-3961
 CATEGORY: QUICK AND EASY
 "Great Food Without Fuss"
 Author: Frances McCullough and Barbara Witt
 Publisher: Henry Holt and Co.
 Editor: Elizabeth Crossman, 212-886-9330
 CATEGORY: SINGLE SUBJECT
 "Preserving Today"
 Author: Jeanne Lesem
 Publisher: Alfred A. Knopf, Inc.
 Editor: Judith B. Jones, 212-572-2121
 CATEGORY: WINE AND SPIRITS
 "The Vintner's Art: How Great Wines Are Made"
 Author: Hugh Johnson & James Halliday
 Publisher: Simon & Schuster
 Editor: Linda Cunningham, 212-698-7338
 CATEGORY: WRITINGS ON FOOD
 "Peppers: A Story Of Hot Pursuits"
 Author: Amal Naj
 Publisher: Alfred A. Knopf, Inc.
 Editor: Judith B. Jones, 212-572-2121
 CATEGORY: PERRIER BEST FOOD PHOTOGRAPHY
 "France: A Culinary Journey"
 Photographer: Peter Johnson
 Authors: Isabelle Bachelard, Maria Donovan, Peter Graham, Diane
 Holuigue, Philip and Mary Hyman, Alexandra Michell, Robert Noah,
 Martha Rose Shulman, Gregory Usher and Joanne Weir
 Publisher: Collins Publishers
 Editor: Dayna Macy, 415-788-4111
 COOKBOOK HALL OF FAME
 "Simple French Food"
 Author: Richard Olney
 Publisher: Atheneum (1974)
 -0- 5/4/93
 /NOTE TO EDITORS: Artwork, photos, biographies, recipes and Farberware background are available upon request./
 /CONTACT: Elyse Cuttler or Adam Handler, 914-741-0555, ext. 123 or 112, for the James Beard Foundation/


CO: James Beard Foundation ST: New York IN: FOD SU:

LR-PS -- NY039 -- 4304 05/04/93 12:02 EDT
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