James Beard Foundation honors 'ChopChop,' 'Gran Cocina Latina'
The pages of this year's top food publication don't read like your average gourmet glossy. That's because the only trend ChopChop magazine — named publication of the year by the James Beard Foundation — cares about is how to get America's children eating healthier.
Though the "fun cooking magazine for families" is available by subscription, one of its primary methods of distribution is by pediatricians giving copies to their patients.
The foundation's awards honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985.
In other honors, Maricel E. Presilla's massive ode to the food of Latin America, Gran Cocina Latina was named cookbook of the year. The 912-page book covers a tremendous swath of cuisines and cultures, explaining the common threads that run through the region's many foodways.
Tough talking television chef Anthony Bourdain was honored for his work on public television although he has since jumped to CNN. His The Mind of a Chef was named best on-location television program. Meanwhile, Andrew Zimmern of Travel Channel's Bizarre Foods America was named outstanding host.
For a complete list of winners, including journalism, broadcast, restaurants and chefs, go to jamesbeard.org.
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of the Year
Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla
Cookbook Hall of Fame
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
Baking and Dessert.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis Robinson, Julia Harding and Jose Vouillamoz
Cooking from a Professional Point of View .
Toque! Creators of a New Quebec Gastronomy
by Normand Laprise
,Focus on Health
Cooking Light's the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Scott Mowbray and Ann Taylor Pittman
General Cooking .
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer
Jerusalem: A Cookbook
by Yotam Ottolenghi and Sami Tamimi
What Katie Ate: Recipes and Other Bits & Pieces by Katie Quinn Davies
,Reference and Scholarship
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
Single Subject .
Ripe: A Cook in the Orchard by Nigel Slater
,Vegetable Focused and Vegetarian
Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan
Writing and Literature .
Yes, Chef: A Memoir by Marcus Samuelsson