James Beard Foundation Book Awards--The Best in Food Writing

Submitted by Becker on May 9, 2012 - 9:55am
in
Blood, Bones, and Butter
Jeni's Splendid Ice Creams at Home Bitters Ruhlman's Twenty The Food of Morocco

The 2012 James Beard Foundation Book Awards were recently announced. These awards celebrate books about cooking in various categories. Check out these award winning titles the next time you're looking for a new recipe to try, or you just want to read about the wonderful world of food!

Cookbook of the Year, Cooking from a Professional Point of View: Modernist Cuisine, Nathan Myhrvold with Chris Young and Maxime Bilet

Cookbook Hall of Fame: Home Cooking and More Home Cooking, Laurie Colwin

American Cooking: A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, Hugh Acheson

Baking and Dessert: Jeni's Splendid Ice Creams at Home, Jeni Britton Bauer

Beverage: Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, Brad Thomas Parsons

General Cooking: Ruhlman's Twenty, Michael Ruhlman

Focus on Health: Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen, Heidi Swanson

International: The Food of Morocco, Paula Wolfert

Photography: Notes from a Kitchen: A Journey Inside Culinary Obsession, Jeff Scott, photographer

Reference and Scholarship: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920, Andrew P. Haley

Single Subject: All About Roasting, Molly Stevens

Writing and Literature: Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, Gabrielle Hamilton

Comments

Submitted by Anonymous on May 10, 2012 - 12:51pm.
I would highly reccommend "Blood, Bones, and Butter", "Bitters", and "Jeni's Splendid Ice Cream"!
Submitted by Becker on May 10, 2012 - 3:07pm.

Yes, I loved Blood, Bones & Butter! I put the ice cream book on hold as I was writing this--can't wait to try out some recipes!

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