Cookbooks Worthy of James Beard

Could it be that we are experiencing a cookbook renaissance? I can hardly keep up with all the offerings from traditional cookbook publishers, such as America's Test Kitchen (One-Pan Wonders: Fuss-Free Meals For Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, And Slow Cooker) and Chronicle Books (Soup Swap: Comforting Recipes to Make and Share)! On March 15, the James Beard Foundation announced the 2017 book award finalists, and now the pile of to-read cookbooks is in danger of toppling over. 

In the Baking and Dessert category, I'm rooting for Dorie's Cookies. Dorie Greenspan is a James Beard award-winning chef, and what a delight it is for her to focus on cookies - 300 recipes, to be exact! From a simple three ingredient almond cookie to a more exotic honey-blue cheese madeleine, bakers are sure to find a treat that will have company clamoring for more.

If there is anything that might get me out of bed faster in the morning, it's John Currence's Big Bad Breakfast: The Most Important Book of the Day, a finalist in the Single Subject cookbook category. Though there is definitely a Southern influence from his time spent in Louisiana and Mississippi, Currence doesn't limit himself. For example, you'll find the recipe for a "breakfast for dinner" creation called the Pylon (as in pile on) - a Belgian waffle, topped with hot dogs, chili, sweet slaw, cheddar, and a squadron of condiments!

Love talking about food and cookbooks? Join resident DPL foodies Becker Parkhurst-Strout and Dodie Ownes on Saturday, April 8, 2:30-3:30 pm at the Central Library to talk about the James Beard awards and other delicious topics. No registration required for this Foodie Alert!

For a complete list of cookbook finalists, check out the James Beard Foundation award finalists post.

Written by Dodie on March 20, 2017


Anonymous on March 25, 2017


Steve Redzikowski, Acorn, Denver is the only Denver chef nominated. Not to plug the restaurant, but go eat at Acorn. Its delish!!!

Scott Heath on March 29, 2017


Thanks for the alley pickup

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