The winners of the 2008 James Beard Foundation Awards include:
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RESTAURANTS AND CHEFS (NATIONAL)
— Outstanding Restaurateur: Joe Bastianich and Mario Batali, Babbo Ristorante e Enoteca, New York
— Outstanding Chef: Grant Achatz, Alinea, Chicago
— Outstanding Restaurant: Gramercy Tavern, New York
— Outstanding New Restaurant: Central Michel Richard, Washington
— Rising Star Chef: Gavin Kaysen, Cafe Boulud, New York
— Outstanding Pastry Chef: Elisabeth Prueitt and Chad Robertson, Tartine Bakery, San Francisco
— Outstanding Wine Service: Eleven Madison Park, New York
— Oustanding Wine and Spirits Professional: Terry Theise, Terry Theise Estate Selections, Silver Spring, Md.
— Outstanding Service: Terra, St. Helena, Calif.
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CHEFS (REGIONAL)
— Best Chef: Great Lakes
Carrie Nahabedian, Naha, Chicago
— Best Chef: Mid-Atlantic
Eric Ziebold, CityZen, Washington
— Best Chef: Midwest
Adam Siegel, Bartolotta’s Lake Park Bistro, Milwaukee
— Best Chef: New York
David Chang, Momofuku Ssam Bar, New York
— Best Chef: Northeast
Patrick Connolly, Radius, Boston
— Best Chef: Northwest
Holly Smith, Cafe Juanita, Kirkland, Wash.
— Best Chef: Southwest
Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, Colo.
— Best Chef: South
Michelle Bernstein, Michy’s, Miami
— Best Chef: Southeast
Robert Stehling, Hominy Grill, Charleston, S.C.
— Best Chef: Pacific
Craig Stoll, Delfina, San Francisco
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BOOKS
— Cookbook of the Year
Hugh Fearnley-Whittingstall, “The River Cottage Meat Book”
— Cookbook Hall of Fame
Paula Wolfert, “Couscous and Other Good Food from Morocco”
— Asian Cooking
Niloufer Ichaporia King, “My Bombay Kitchen: Traditional and Modern Parsi Home Cooking”
— Baking and Dessert
Peter Reinhart, “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor”
— Cooking from a Professional Point of View
The French Culinary Institute with Judith Choate, “The Fundamental Techniques of Classic Cuisine”
— Entertaining
Trish Magwood, “Dish Entertains”
— Americana
Jean Anderson, “A Love Affair with Southern Cooking”
— General
James Peterson, “Cooking”
— Healthy Focus
Jean Harvey-Berino with Joyce Hendley and the editors of EatingWell magazine, “The EatingWell Diet”
— International
Anne Willan, “The Country Cooking of France”
— Reference
Rowan Jacobsen, “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America”
— Single Subject
Hugh Fearnley-Whittingstall, “The River Cottage Meat Book”
— Wine and Spirits
David Wondrich, “Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to ‘Professor’ Jerry Thomas, Pioneer of the American Bar”
— Writing on Food
Barbara Kingsolver, “Animal, Vegetable, Miracle: A Year of Food Life”
— Photography
Photographer: France Ruffenach, “The Country Cooking of France” by Anne Willan
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OTHER:
— Humanitarian of the year: Francis Moore Lappe
— Lifetime achiecevement: Fritz Maytag
