The James Beard Foundation announced the 2014 winners of its Book, Broadcast, and Journalism awards at a dinner on Friday, May 2 that saw British chef/restaurateur Heston Blumenthal win Cookbook of the Year for Historic Heston (Bloomsbury) and Mexican cooking authority Diana Kennedy inducted into the Cookbook Hall of Fame, among other awards.

Random House had a good night, taking home awards in five of 13 cookbook categories between Random, Knopf, and Ten Speed Press. Cookbook authors were also represented among the winners of the broadcast and new media categories: Ina Garten won for Outstanding Personality/Host for Barefoot Contessa: Back to Basics, while Martha Stewart was awarded for Martha Stewart’s Cooking School. And in the journalism categories, David Chang’s food journal, Lucky Peach, took home five awards for writing from John Birdsall, Lisa Hanawalt, John Jeremiah Sullivan, Francis Lam, and Fuchsia Dunlop (Dunlop also took home a cookbook award for Every Grain of Rice: Simple Chinese Home Cooking).

A full list of the cookbook winners follows; more information is available at the Foundation’s website. The winners of the remaining 2014 JBF awards—including awards for best chefs, restaurants, wine programs, and more—will be announced at a ceremony tonight at Lincoln Center emceed by Ted Allen.

Cookbook of the Year: Historic Heston by Heston Blumenthal (Bloomsbury)

Cookbook Hall of Fame: Diana Kennedy (The Cuisines of Mexico; The Art of Mexican Cooking)

American Cooking: The New Midwestern Table: 200 Heartland Recipes by Amy Thielen (Random)

Baking and Dessert: The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman (Knopf)

Beverage: The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro (Ten Speed)

Cooking from a Professional Point of View: Historic Heston by Heston Blumenthal (Bloomsbury)

Focus on Health: Gluten-Free Girl Every Day by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt)

General Cooking: Smoke: New Firewood Cooking by Tim Byres (Rizzoli)

International: Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (W.W. Norton)

Photography: René Redzepi: A Work in Progress by Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team (Phaidon)

Reference and Scholarship: Soul Food: The Surprising Story of an American Cuisine One Plate at a Time by Adrian Miller (Univ. of North Carolina)

Single Subject: Culinary Birds: The Ultimate Poultry Cookbook by John Ash with James O. Fraioli (Running Press)

Vegetable Focused and Vegetarian: Vegetable Literacy by Deborah Madison (Ten Speed)

Writing and Literature: Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss (Random)