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Two Australian cookbook authors have claimed medallions in the James Beard media awards, one of the most prestigious prizes in the food publishing world.
The awards, announced in Chicago on Saturday evening local time, recognise books, media and journalism covering food and drink that have been published or broadcast in the United States.
Helen Goh, the Melbourne-raised pastry chef and three-time James Beard award nominee, claimed the best baking and desserts book for Baking and the Meaning of Life: How to Find Joy in 100 Recipes.
In her winning book, the Malaysian-born author – and practising psychologist – explores how the act of baking can bring joy and foster community for home cooks and the fortunate recipients of their baked creations.
In her acceptance speech, Goh, who is based in London, said the title of her book was “admittedly a little grandiose. Baking is in the end a small thing.”
“But at a time when the world can feel so atomised and alienating, and if sharing something that you’ve made, if that can offer a moment of joy or comfort, of care or connection, of community and belonging – then I think that’s worth celebrating.”
Speaking with Guardian Australia after the ceremony, Goh said the win was “surreal”.
“Ever since I’ve bought cookbooks, I’ve understood what the James Beard award meant,” she said. “If ever there was a career highlight, this is it.”
Baking and the Meaning of Life is Goh’s debut solo cookbook and follows her previous publications, Sweet and Comfort. Both were co-authored with Israeli-British chef and fellow Guardian columnist Yotam Ottolenghi, and were previously nominated for James Beard awards.
In her speech, Goh also acknowledged her category nominees including Bangkok-born Patchanida “Patti” Chimkire, founder of Melbourne cake studio Mali Bakes.
Goh’s book was one of five Australian titles shortlisted for the awards, and she told Guardian Australia she’s “not surprised” the country is so well recognised on an international stage. “Australia, I just think, punches above its weight with food, and with culinary knowledge, and with dedication. And with expectation of what good food is, and what good quality culinary writing is.”
Yoko Nakazawa, who lives in Victoria, claimed the best single subject book for The Japanese Art of Pickling & Fermenting. In her debut book, the Japanese-born author and organic-miso producer chronicles the centuries-old techniques of pickling and fermenting from her homeland, from amazuzuke (sweet vinegar pickles) to nukazuke (rice bran-fermented pickles). Nakazawa’s step-by-step illustrations adorn the pages of the book, which was also nominated in the best visuals category of the awards.
In her acceptance speech, a visibly shocked Nakazawa thanked her ancestors and parents for the award.
“The main purpose of this book was to preserve the techniques and knowledge of the past, and pass to the next generation.
“Pickles are not a main food and people often forget about it … And I hope this book will help spread their good word.”
The James Beard awards were established in 1990. This year’s Australian nominees included Thai: Anywhere and Everywhere by former MasterChef Australia winner Nat Thaipun, and The Madrusan Cocktail Companion by Zara and Michael Madrusan.
