James Beard Book Awards Announced
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!
The Central Library will close early at 2 p.m. on Saturday, October 10 to prepare for the Booklovers Ball. More...