The James Beard Foundation distributed its annual awards May 4, honoring authors, chefs, restaurateurs and others in the food business.
Winners of top honors at the 1998 awards gala were cookbook author Madeleine Kamman, chef Jean-Georges Vongerichten and New York restaurant Le Bernardin.Kamman's "The New Making of a Cook: The Art, Technique and Science of Cooking" (Morrow, $40) won the Kitchenaid cookbook of the year award.
Kamman also received the James Beard Lifetime Achievement Award, as author, educator and chef.
Vongerichten took three awards: He tied with Wolfgang Puck of Spago, Beverly Hills, Calif., for the Farberware Millennium Cookware outstanding chef award; his restaurant Jean Georges, New York City, won best new restaurant award; and he was inducted into the Who's Who of Food and Beverage in America.
New York's Le Bernardin was named Perrier Outstanding Restaurant, an award for a restaurant in operation at least 10 years that serves as a national standard-bearer of excellence. Keith Luce of Spruce restaurant in Chicago was named Perrier-Jouet Rising Star Chef of the Year.
The James Beard Foundation introduced a new award category, "America's Regional Classics," presented to timeless, grassroots restaurants that serve memorable food and are strongly imbedded in the fabric of their communities.
These restaurants range from kosher delis to diners, from seafood houses to communal dining halls. The eight 1998 recipients were: Durgin Park, Boston; Second Avenue Deli, New York City; Doris & Ed's, Highlands, N.J.; original Stroud's, Kansas City, Mo.; Joe's Stone Crab, Miami Beach, Fla.; Joe T. Garcia's, Ft. Worth, Texas; Tadich Grill, San Francisco; and Emmett Watson's Oyster Bar, Seattle.
Chef Rick Bayless of Chicago's Frontera Grill and Topolobampo was named James Beard Humanitarian of the Year.
Bayless is a founding member and chairman of the Chefs Collaborative 2000, a national organization that promotes sustainable agriculture through educational programs, and he is chef-instructor for Share Our Strength's Kids Up Front program.
The awards are considered the nation's highest honors for culinary professionals, and the awards ceremony in New York City was attended by more than 1,800 culinary industry representatives.
They are significant to culinary professionals "because you are nominated and selected by your peers in the industry. To win a James Beard Foundation Award is to receive the ultimate recognition by one's colleagues," Len Pickell said.
Pickell is president of the James Beard Foundation, a nonprofit organization based in New York City that supports and promotes the practice and appreciation of the culinary arts, both nationally and internationally.
More than 300 industry professionals participate in the voting process.
BOOK AWARDS:
Cookbook of the year: "The New Making of a Cook: The Art, Technique and Science of Cooking" by Madeleine Kamman.
Cookbook Hall of Fame: "Maida Heatter's Book of Great Desserts" by Maida Heatter.
Baking and desserts: "The Best Bread Ever" by Charlie Van Over.
International: "The Food and Flavor of Haute Provence" by Georgeanne Brennan.
Food of the Americas: "Fiesta: A Celebration of Latin Hospitality" by Anya von Bremzen.
Food of the Mediterranean: "Marcella Cucina" by Marcella Hazan.
Food reference and technique: "Cookwise: The Hows & Whys of Successful Cooking" by Shirley O. Corriher.
General: "The New Making of a Cook: The Art, Technique and Science of Cooking" by Madeleine Kamman.
Healthy Focus: "American Medical Association Family Health Cookbook: Good Food That's Good for You" by Melanie Barnard and Brooke Dojny with Mindy Hermann and C. Wayne Callaway.
Entertaining and special occasions: "Entertaining 101: Everything You Need To Know To Entertain With Style and Grace" by Linda West Eckhardt and Katherine West DeFoyd.
Single subject: "The Splendid Grain" by Rebecca Wood.
Vegetarian: "Vegetarian Cooking for Everyone" by Deborah Madison.
Wine and spirits: "Cote d'Or" by Clive Coates.
Writing on Food: "Cod, A Biography of the Fish That Changed the World" by Mark Kurlansky.
Best food photography: "The Mezzo Cookbook with John Torode," with photographers Diana Miller and James Murphy, by John Torode and Sarah Francis.
RESTAURANT AWARDS:
Outstanding restaurant: Le Bernardin, New York City.
Outstanding chef: tied Wolfgang Puck, of Spago, Beverly Hills, Calif., and Jean-Georges Vongerichten of Jean Georges, New York City.
Best new restaurant: Jean Georges, New York City.
Rising star chef of the year: Keith Luce, of Spruce, Chicago.
Outstanding pastry chef: Stephen Durfee, of The French Laundry, Yountville, Calif.
Outstanding service: Four Seasons, New York City.
BEST CHEF:
California: Julian Serrano, Masa's, San Francisco.
Mid-Atlantic: Georges Perrier, Le Bec Fin, Philadelphia.
Midwest: Sarah Stegner, The Dining Room at The Ritz-Carlton, Chicago.
New York City: Eric Ripert, Le Bernardin.
Northeast: Susan Regis, Biba, Boston.
Southeast: Frank Brigtsen, Brigtsen's, New Orleans.
Southwest: Alessandro Stratta, Mary Elaine's, Scottsdale, Ariz.
Northwest: tied Thierry Rautureau, Rover's, Seattle, and Cory Schreiber, Wildwood, Portland, Ore.
MEDIA AWARDS
Best national television cooking program: "Pierre Franey's Cooking in Europe," MPTV.
Best national cooking segment: "Martha Stewart Living: Mrs. Maus' Fruitcake," CBS.
Best local television cooking show or segment: "Good Eating," CLTV, Oak Brook, Ill.
Best television food journalism: "Good Morning America: ABC News Greenmarket," ABC.
Best local radio show on food: "Metropolis," WBEZ-FM, Chicago.
Best national radio show on food: "The Splendid Table," Public Radio International.