The winners of the 2009 James Beard Foundation Awards i

[Food Network Fan]

The winners of the 2009 James Beard Foundation Awards include:
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RESTAURANTS AND CHEFS (NATIONAL)
• Outstanding Restaurateur: Drew Nieporent, Myriad Restaurant Group, New York
• Outstanding Chef: Dan Barber, Blue Hill, New York
• Outstanding Restaurant: Jean Georges, Jean-Georges Vongerichten and Phil Suarez, New York
• Outstanding New Restaurant: Momofuku Ko, David Chang and Peter Serpico, New York
• Rising Star Chef: Nate Appleman, A16, San Francisco
• Outstanding Pastry Chef: Gina DePalma, Babbo, New York
• Outstanding Wine Service: Le Bernardin, Wine Director: Aldo Sohm, New York
• Outstanding Wine and Spirits Professional: Dale DeGroff, Dale DeGroff Co., New York
• Outstanding Service: Daniel, Daniel Boulud, New York
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CHEFS (REGIONAL)
• Best Chef: Great Lakes
Michael Symon, Lola, Cleveland
• Best Chef: Mid-Atlantic
Jose Garces, Amada, Philadelphia
• Best Chef: Midwest
Tim McKee, La Belle Vie, Minneapolis
• Best Chef: New York
Gabriel Kreuther, The Modern, New York
• Best Chef: Northeast
Rob Evans, Hugo's, Portland, Maine
• Best Chef: Northwest
Maria Hines, Tilth, Seattle
• Best Chef: Southwest
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas, Las Vegas
• Best Chef: South
John Currence, City Grocery, Oxford, Miss.
• Best Chef: Southeast
Mike Lata, Fig, Charleston, S.C.
• Best Chef: Pacific
Douglas Keane, Cyrus, Healdsburg, Calif.
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BOOKS
• Cookbook of the Year
Jennifer McLagan, "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes"
• Cookbook Hall of Fame
Jane Grigson, body of work including "The Art of Charcuterie," "Good Things," and "Jane Grigson's Vegetable Book"
• American Cooking
Martha Hall Foose, "Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook"
• Baking and Dessert
Shirley O. Corriher, "Bakewise: The Hows and Whys of Successful Baking"
• Beverage
Steven Kolpan, Brian H. Smith, Michael A. Weiss and The Culinary Institute of America, "WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine"
• Cooking from a Professional Point of View
Grant Achatz, "Alinea"
• General
Mark Bittman, "How to Cook Everything (Completely Revised Tenth Anniversary Edition)"
• Healthy Focus
Ellie Krieger, "The Food You Crave: Luscious Recipes for a Healthy Life"
• International
Jeffrey Alford and Naomi Duguid, "Beyond the Great Wall: Recipes and Travels in the Other China"
• Photography
Photographer: Dominic Davies, "The Big Fat Duck Cookbook"
• Reference
Karen Page and Andrew Dornenburg, "The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs"
• Single Subject
Jennifer McLagan, "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes"
• Writing and Literature
Michael Pollan, "In Defense of Food"
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OTHER:
• Humanitarian of the year: Feeding America
• Lifetime achievement: Ella Brennan