James Beard Book Awards Announced

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!

Written by Becker on May 16, 2011

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