The 2011 James Beard Book Awards were recently announced. You may know of the James Beard Awards for chefs. While often those award winners are far away (with restaurants hard to get reservations at!), many of the cookbook award winners are available in the library. For a complete list of winners and nominees, click here.
Cookbook Hall of Fame: On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee
Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy, Diana Kennedy
American Cooking: Pig: King of the Southern Table, James Villas
Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours, Kim Boyce
Beverage: Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals, Rajat Parr and Jordan Mackay
Cooking from a Professional Point of View, Photography: Noma: Time and Place in Nordice Cuisine, René Redzepi
General Cooking: The Essential New York Times Cookbooks: Classic Recipes for a New Century, Amanda Hesser
Healthy Focus: The Simple Art of EatingWell Cookbook, Jessie Price & the EatingWell Test Kitchen
International: Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, Grace Young
Reference and Scholarship: Salted: A Manifesto on the World's Most Essential Mineral, with Recipes, Mark Bitterman
Single Subject: Meat: A Kitchen Education, James Peterson
Writing and Literature: Four Fish: The Future of the Last Wild Food, Paul Greenberg
Happy cooking & eating!