Last night the prestigious James Beard Foundation Awards were presented at a star chef studded-event at Avery Fisher Hall in NYC.

Grant Achatz took home the JBF award in the “Cooking from a Professional Point of View” category, for his Alinea restaurant cook book, beating out celebrated works by Thomas Keller and Heston Blumenthal. Congrats again, go to Achatz, Nick Kokonas, chef de cuisine Dave Beran, the staff at Alinea, and all other contributors to the book, including Michael Ruhlman, Jeffrey Steingarten, Mark McClusky, Michael Nagrant, and Lara & Martin Kastner!

The “Cookbook of the Year” award went to Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Read more at the James Beard Foundation’s blog, Delights and Prejudices.

Cooking from a Professional Point of View

Award Winner
Alinea
by Grant Achatz (Achatz LLC/Ten Speed Press)

Runners Up

The Big Fat Duck Cookbook
by Heston Blumenthal (Bloomsbury USA)

Under Pressure: Cooking Sous Vide
by Thomas Keller (Artisan)