How Do I
2012 Cookbook Awards
Each year the International Association of Culinary Professionals (IACP) and the James Beard Foundation select nominees for cookbook awards in a variety of categories. The IACP Finalists were announced February 16, 2012 and the winners April 2. The James Beard Foundation award nominees were announced Monday, March 19 (winners to be announced on May 4). You can also check out the 2011, 2010 and 2009 award winners and finalists.
2012 IACP Awards
Cookbook of the Year
American
Winner
Traverso, Amy
The Apple Lover’s Cookbook
TX813.A6 T73 2011
Traverso is the food editor of Yankee magazine and talks about the apple's history and varieties as well as providing recipes. She also takes you around the country to meet farmers, cider makers, and apple enthusiasts.
The Apple Lover’s Cookbook
TX813.A6 T73 2011
Traverso is the food editor of Yankee magazine and talks about the apple's history and varieties as well as providing recipes. She also takes you around the country to meet farmers, cider makers, and apple enthusiasts.
Finalists
Fain, Lisa
The Homesick Texan Cookbook
Fain is a seventh-generation Texan who moved to Manhattan and missed the Texan food so much that she started the Homesick Texan blog.
The Homesick Texan Cookbook
Fain is a seventh-generation Texan who moved to Manhattan and missed the Texan food so much that she started the Homesick Texan blog.
Return to the topBaking: Savory or Sweet
Winner
Yockelson, Lisa
Baking Style: Art, Aroma, Expression (Art Craft Recipes)
Lisa Yockelson is the author of Baking by Flavor and ChocolateChocolate. She has written for the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. She has a blog: BakingStyleDiary.com.
Baking Style: Art, Aroma, Expression (Art Craft Recipes)
Lisa Yockelson is the author of Baking by Flavor and ChocolateChocolate. She has written for the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. She has a blog: BakingStyleDiary.com.
Finalists
Bau, Frédéric
Cooking with Chocolate: Essential Recipes and Techniques
Translated from the French, this comprehensive, step-by-step illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen.
Cooking with Chocolate: Essential Recipes and Techniques
Translated from the French, this comprehensive, step-by-step illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen.
Illustrated Step-by-Step Baking
This Dorling Kindersley (DK) book from England contains 350 recipes covering a huge range of sweet and savory classics, presented in a clear and accessible step-by-step format.
This Dorling Kindersley (DK) book from England contains 350 recipes covering a huge range of sweet and savory classics, presented in a clear and accessible step-by-step format.
Chefs & Restaurants
Winner
Wong, Alan
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong
Alan Wong is a Hawaiian chef with a couple of Honolulu restaurants. Published by Watermark Publishing. More info at the website: thebluetomato.net.
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong
Alan Wong is a Hawaiian chef with a couple of Honolulu restaurants. Published by Watermark Publishing. More info at the website: thebluetomato.net.
Finalists
McMillan, David, Frédéric Morin and Meredith Erickson
The Art of Living According to Joe Beef: A Cookbook of Sorts
Located in a working-class neighborhood, Joe Beef is at the center of Montreal's growing reputation as a culinary destination and offers an unconventional approach to French market cuisine.
The Art of Living According to Joe Beef: A Cookbook of Sorts
Located in a working-class neighborhood, Joe Beef is at the center of Montreal's growing reputation as a culinary destination and offers an unconventional approach to French market cuisine.
Vongerichten, Jean-George
Home Cooking with Jean Georges: My Favorite Simple Recipes
Though he helms a worldwide restaurant empire with locations in New York, Las Vegas, London, Paris, and Shanghai, Jean-Georges gave himself two-day weekends so he could stay home and cook simple but fresh and flavorful meals for his family.
Home Cooking with Jean Georges: My Favorite Simple Recipes
Though he helms a worldwide restaurant empire with locations in New York, Las Vegas, London, Paris, and Shanghai, Jean-Georges gave himself two-day weekends so he could stay home and cook simple but fresh and flavorful meals for his family.
Children, Youth and Family
Winner
Besh, John
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
Finalists
Ruggiero, Tina
The Best Homemade Baby Food on the Planet
Full of recipes to suit every age and stage - from six months all the way to twenty-three months - The Best Homemade Baby Food on the Planet shows you how simple and easy it is to prepare your own food for your baby.
The Best Homemade Baby Food on the Planet
Full of recipes to suit every age and stage - from six months all the way to twenty-three months - The Best Homemade Baby Food on the Planet shows you how simple and easy it is to prepare your own food for your baby.
David, Laurie
The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time
TX714.D384 2010
The producer of An Inconvenient Truth, Laurie David's new mission is to help America's overwhelmed families sit down to a Family Dinner, and she provides all the reasons, recipes and fun tools to do so.
The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time
TX714.D384 2010
The producer of An Inconvenient Truth, Laurie David's new mission is to help America's overwhelmed families sit down to a Family Dinner, and she provides all the reasons, recipes and fun tools to do so.
Compilations
Winner
Cakebread, Jack & Dolores, Brian Streeter, Janet Fletcher
The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley
The Cakebread Cellars is a winery in Napa Valley.
The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley
The Cakebread Cellars is a winery in Napa Valley.
Finalists
The Cooks’ Illustrated Cookbook
TX715.C78545 2011
2,000 recipes from 20 years of Cooks' Illustrated magazine.
TX715.C78545 2011
2,000 recipes from 20 years of Cooks' Illustrated magazine.
Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
Recipes by season compiled by Fine Cooking magazine.
Recipes by season compiled by Fine Cooking magazine.
Culinary History
Winner
Harris, Jessica
High on the Hog: A Culinary Journey from Africa to America
TX715.H29972 2011
The food and foodways of the African Diaspora
High on the Hog: A Culinary Journey from Africa to America
TX715.H29972 2011
The food and foodways of the African Diaspora
Finalists
Gale, George
Dying on the Vine: How Phylloxera Transformed Wine
A book from the University of California Press.
Dying on the Vine: How Phylloxera Transformed Wine
A book from the University of California Press.
Haley, Andrew P.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920
Published by the University of North Carolina Press.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920
Published by the University of North Carolina Press.
Culinary Travel (New Category)
Winner
Finalists
Paech, Jane
A Family in Paris: Stories of Food, Life and Adventure
Published by Penguin Books Australia
A Family in Paris: Stories of Food, Life and Adventure
Published by Penguin Books Australia
Ultimate Food Journeys: The World's Best Dishes & Where to Eat Them
A Dorling Kindersley book. "Expert authors introduce destinations and select the best or most interesting things to eat, uncovering the origins of the dish and exploring the ingredients. They recommend the best places to eat the area’s speciality, chosen for the quality of the cooking, as well as the experience of dining there."
A Dorling Kindersley book. "Expert authors introduce destinations and select the best or most interesting things to eat, uncovering the origins of the dish and exploring the ingredients. They recommend the best places to eat the area’s speciality, chosen for the quality of the cooking, as well as the experience of dining there."
First Book/The Julia Child Award
The KitchenAid Award
Winner
Speck, Maria
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
TX808.S665 2011
Read more about Food Journalist and Author Maria Speck.
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
TX808.S665 2011
Read more about Food Journalist and Author Maria Speck.
Finalists
Traverso, Amy
The Apple Lover’s Cookbook
TX813.A6 T73 2011
The Apple Lover’s Cookbook offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts.
The Apple Lover’s Cookbook
TX813.A6 T73 2011
The Apple Lover’s Cookbook offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts.
Mogannam, Sam and Dabney Gough
Bi-Rite Market’s Eat Good Food
Bi-Rite Market is a neighborhood market in San Francisco.
Bi-Rite Market’s Eat Good Food
Bi-Rite Market is a neighborhood market in San Francisco.
Food Matters
Winner and Jane Grigson Award
Estabrook, Barry
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
SB349.E88 2011x
Listen to an NPR interview: How Industrial Farming 'Destroyed' The Tasty Tomato.
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
SB349.E88 2011x
Listen to an NPR interview: How Industrial Farming 'Destroyed' The Tasty Tomato.
Finalists
Selengut, Becky
Good Fish: Sustainable Seafood Recipes from the Pacific Coast
Read more about Good Fish.
Good Fish: Sustainable Seafood Recipes from the Pacific Coast
Read more about Good Fish.
Emmons, Didi
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm
TX819.H4 E52 2011
Boston Chef Didi Emmons' cooking is transformed by Eva Sommaripa, a former potter who raises 200-plus uncommon herbs, greens, and edible "weeds" on her two-acre farm in Dartmouth, Massachusetts. Listen to an interview on Radio Boston.
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm
TX819.H4 E52 2011
Boston Chef Didi Emmons' cooking is transformed by Eva Sommaripa, a former potter who raises 200-plus uncommon herbs, greens, and edible "weeds" on her two-acre farm in Dartmouth, Massachusetts. Listen to an interview on Radio Boston.
Food and Beverage Reference/Technical
Winner
Ruhlman, Michael
Ruhlman’s Twenty: The Ideas and Techniques that Will Make You a Better Cook
Learn more about the book from Michael Ruhlman himself.
Ruhlman’s Twenty: The Ideas and Techniques that Will Make You a Better Cook
Learn more about the book from Michael Ruhlman himself.
Finalists
Underly, Kari
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Published by John Wiley & Sons
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Published by John Wiley & Sons
Farr, Ryan and Brigit Binns
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Ryan Farr is the owner and founder of 4505 Meats in San Francisco.
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Ryan Farr is the owner and founder of 4505 Meats in San Francisco.
Food Photography & Styling
Winner
Galletto, Lucio and Anson Smart (Photographer)
The Art of Pasta
Published by Penguin Group Australia
The Art of Pasta
Published by Penguin Group Australia
Finalists
Rosenthal, Mitchell and Jon Pult
Cooking My Way Back Home: Recipes from San Francisco’s Town Hall, Anchor & Hope, and Salt House
Cooking My Way Back Home features Southern-inspired dishes that infuse down-home comfort food with urban sophistication and innovation.
Cooking My Way Back Home: Recipes from San Francisco’s Town Hall, Anchor & Hope, and Salt House
Cooking My Way Back Home features Southern-inspired dishes that infuse down-home comfort food with urban sophistication and innovation.
The Macy’s Culinary Council Thanksgiving and Holiday Cookbook
Macy's has a Culinary Council??
Macy's has a Culinary Council??
General
Winner
Stevens, Molly
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
Finalists
Pépin, Jacques
Essential Pepin: More than 700 All-Time Favorites from My Life in Food
TX719.P4578 2011
Learn even more about this delightful chef and instructor on this KQED Essential Pepin Blog about the new TV series.
Essential Pepin: More than 700 All-Time Favorites from My Life in Food
TX719.P4578 2011
Learn even more about this delightful chef and instructor on this KQED Essential Pepin Blog about the new TV series.
Besh, John
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
Health and Special Diet
Winner
Speck, Maria
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
TX808.S665 2011
Read more about Food Journalist and Author Maria Speck.
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
TX808.S665 2011
Read more about Food Journalist and Author Maria Speck.
Finalists
Shepherd, Dr. Sue and Dr. Peter Gibson
Food Intolerance Management Plan
TX353.B614 2010
Published by Penguin Group Australia. Read more about it on the website.
Food Intolerance Management Plan
TX353.B614 2010
Published by Penguin Group Australia. Read more about it on the website.
Talbot, Sam.
The Sweet Life: Diabetes Without Boundaries
RC662.T35 2011
Although Talbot is a chef, he was diagnosed with Type I diabetes at the age of 12 and so has had lots of experience dealing with it. Read more about him at SamTalbot.com.
The Sweet Life: Diabetes Without Boundaries
RC662.T35 2011
Although Talbot is a chef, he was diagnosed with Type I diabetes at the age of 12 and so has had lots of experience dealing with it. Read more about him at SamTalbot.com.
International
The Le Cordon Bleu Award
Winner
Roden, Claudia
The Food of Spain
TX723.5.S7 R63 2011x
Award-winning author of A Book of Middle Eastern Food, Claudia Roden explores the cuisine of Spain in this very comprehensive volume. Learn more in A Conversation with Claudia Roden.
The Food of Spain
TX723.5.S7 R63 2011x
Award-winning author of A Book of Middle Eastern Food, Claudia Roden explores the cuisine of Spain in this very comprehensive volume. Learn more in A Conversation with Claudia Roden.
Finalists
Andrews, Colman
The Country Cooking of Italy
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer draw on more than 40 years of experience traveling and eating in Italy. Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.
The Country Cooking of Italy
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer draw on more than 40 years of experience traveling and eating in Italy. Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.
Lee, Debbie
Seoultown Kitchen: Korean Pub Grub To Share with Family and Friends
Debbie Lee started with a food truck and now has a Korean Snack Bar in Glendale, California. She appeared on the Food Network Star.
Seoultown Kitchen: Korean Pub Grub To Share with Family and Friends
Debbie Lee started with a food truck and now has a Korean Snack Bar in Glendale, California. She appeared on the Food Network Star.
Literary
The Cuisinart Award
Winner
Gopnik, Adam
The Table Comes First: Family, France, and the Meaning of Food
GT2850.G67 2011
NPR guest host John Donvan talks with Gopnik about his new book: Adam Gopnik: 'The Table Comes First'
The Table Comes First: Family, France, and the Meaning of Food
GT2850.G67 2011
NPR guest host John Donvan talks with Gopnik about his new book: Adam Gopnik: 'The Table Comes First'
Finalists
Birnbaum, Molly
Season to Taste: How I Lost My Sense of Smell and Found My Way
RF342.B57 2011x
At the age of 22 and ready to enter the Culinary Institute of America, Birnbaum suffered a head injury leaving her without the sense of smell.
Season to Taste: How I Lost My Sense of Smell and Found My Way
RF342.B57 2011x
At the age of 22 and ready to enter the Culinary Institute of America, Birnbaum suffered a head injury leaving her without the sense of smell.
Abend, Lisa
The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s El Bull
TX649.A1 A24 2011
Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at the celebrated restaurant elBulli.
The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s El Bull
TX649.A1 A24 2011
Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at the celebrated restaurant elBulli.
Professional Kitchens
Winner
Design Award
Visionary Achievement Award
Myhrvold, Nathan, Chris Young and Maxine Billet
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Finalists
The Culinary Institute of America
The Professional Chef 9th Edition
View more at the Culinary Institute of America. It's even available in an iPad version!
The Professional Chef 9th Edition
View more at the Culinary Institute of America. It's even available in an iPad version!
Sackett, Lou, Jaclyn Pestka and Wayne Gisslen
Professional Garde Manger
Published by John Wiley & Sons, Inc.
Professional Garde Manger
Published by John Wiley & Sons, Inc.
Single Subject
Winner
Stevens, Molly
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
Finalists
McLagan, Jennifer
Odd Bits: How to Cook the Rest of the Animal
An Australia-born chef, Jennifer McLagan is the author of Bones and Fat, both winners of IACP and James Beard awards.
Odd Bits: How to Cook the Rest of the Animal
An Australia-born chef, Jennifer McLagan is the author of Bones and Fat, both winners of IACP and James Beard awards.
Ottolenghi, Yotam
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
q TX837.O88 2011x
Ottolenghi, an Israeli of German and Italian parents, has four restaurants in London and writes a column for the Guardian called the New Vegetarian.
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
q TX837.O88 2011x
Ottolenghi, an Israeli of German and Italian parents, has four restaurants in London and writes a column for the Guardian called the New Vegetarian.
Wine, Beer or Spirits
Winner
Parsons, Brad Thomas
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes & Formulas
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene.
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes & Formulas
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene.
Finalists
Page, Karen and Andrew Dornenburg
The Food Lover’s Guide to Wine
Read more about it at the Huffington Post.
The Food Lover’s Guide to Wine
Read more about it at the Huffington Post.
Lee, Jennie Cho
Mastering Wine for the Asian Palate
Lee was winner last year in this category with Asian Palate: Savouring Asian Cuisine & Wine. Learn more at Asian Palate.
Mastering Wine for the Asian Palate
Lee was winner last year in this category with Asian Palate: Savouring Asian Cuisine & Wine. Learn more at Asian Palate.
Jane Grigson Award
Estabrook, Barry
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
SB349.E88 2011x
Listen to an NPR interview: How Industrial Farming 'Destroyed' The Tasty Tomato.
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
SB349.E88 2011x
Listen to an NPR interview: How Industrial Farming 'Destroyed' The Tasty Tomato.
Ginsberg, Stanley and Norman Berg
Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking
TX724.G564 2011
Inside the Jewish Bakery covers traditional Eastern European Jewish baking.
Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking
TX724.G564 2011
Inside the Jewish Bakery covers traditional Eastern European Jewish baking.
Judge's Choice Award
Semanak, Susan
Market Chronicles: Stories and Recipes from Montréal's Marché Jean-Talon
Read a review from the Montreal Gazette: Soul of the market: A narrative and recipe tour of Jean Talon Market.
Market Chronicles: Stories and Recipes from Montréal's Marché Jean-Talon
Read a review from the Montreal Gazette: Soul of the market: A narrative and recipe tour of Jean Talon Market.
People's Choice Award
Galletto, Lucio and Anson Smart (Photographer)
The Art of Pasta
Published by Penguin Group Australia
The Art of Pasta
Published by Penguin Group Australia
James Beard Foundation Awards
For cookbooks published in English in 2011. Nominees announced Monday, March 19. Winners announced on May 4, 2012
James Beard Foundation Award website
Cookbook of the Year
Myhrvold, Nathan, Chris Young and Maxine Billet
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Cookbook Hall of Fame
Colwin, Laurie
Home Cooking: A Writer in the Kitchen
TX652.C714 2010x
More Home Cooking: A Writer Returns to the Kitchen
TX652.C7143 2000x
Originally published in 1988, Home Cooking weaves together memories, recipes, and wild tales of years spent in the kitchen.
Home Cooking: A Writer in the Kitchen
TX652.C714 2010x
More Home Cooking: A Writer Returns to the Kitchen
TX652.C7143 2000x
Originally published in 1988, Home Cooking weaves together memories, recipes, and wild tales of years spent in the kitchen.
American Cooking
Winner
Acheson, Hugh
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
Read a review in Atlanta Magazine. Acheson is chef of Empire State South in Atlanta.
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
Read a review in Atlanta Magazine. Acheson is chef of Empire State South in Atlanta.
Finalists
Saran, Suvir with Raquel Pelzel and Charlie Burd
Masala Farm: Stories and Recipes from an Uncommon Life in the Country
Author of American Masala, Saran is chef at Devi in New York City, offering "authentic flavors of Indian home cooking." Learn more about Suvir Saran and his farm in upstate New York at his website.
Masala Farm: Stories and Recipes from an Uncommon Life in the Country
Author of American Masala, Saran is chef at Devi in New York City, offering "authentic flavors of Indian home cooking." Learn more about Suvir Saran and his farm in upstate New York at his website.
Baking and Dessert
Winner
Bauer, Jeni Britton
Jeni’s Splendid Ice Creams at Home
Jeni has ice cream shops in Ohio and Tennessee and home delivers. Next time you are in Columbus, check them out.
Jeni’s Splendid Ice Creams at Home
Jeni has ice cream shops in Ohio and Tennessee and home delivers. Next time you are in Columbus, check them out.
Finalists
Yockelson, Lisa
Baking Style: Art, Aroma, Expression (Art Craft Recipes)
Lisa Yockelson is the author of Baking by Flavor and ChocolateChocolate. She has written for the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. She has a blog: BakingStyleDiary.com.
Baking Style: Art, Aroma, Expression (Art Craft Recipes)
Lisa Yockelson is the author of Baking by Flavor and ChocolateChocolate. She has written for the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. She has a blog: BakingStyleDiary.com.
Bau, Frédéric
Cooking with Chocolate: Essential Recipes and Techniques
Translated from the French, this comprehensive, step-by-step illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen.
Cooking with Chocolate: Essential Recipes and Techniques
Translated from the French, this comprehensive, step-by-step illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen.
Beverage
Winner
Parsons, Brad Thomas
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes & Formulas
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene.
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes & Formulas
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene.
Finalists
Darlington, David
An Ideal Wine: One Generation’s Pursuit of Perfection–and Profit–in California
TP557.D374 2011
Read an L.A. Times book review.
An Ideal Wine: One Generation’s Pursuit of Perfection–and Profit–in California
TP557.D374 2011
Read an L.A. Times book review.
Oliver, Garrett (editor)
The Oxford Companion to Beer
Edited by Garrett Oliver, brewmaster at the Brooklyn Brewery, and numbering more than 900 pages, this is definitely a reference book, not pleasure reading.
The Oxford Companion to Beer
Edited by Garrett Oliver, brewmaster at the Brooklyn Brewery, and numbering more than 900 pages, this is definitely a reference book, not pleasure reading.
Cooking from a Professional Point of View
Winner
Myhrvold, Nathan, Chris Young and Maxine Billet
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Modernist Cuisine
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking.
Finalists
McMillan, David, Frédéric Morin and Meredith Erickson
The Art of Living According to Joe Beef: A Cookbook of Sorts
Located in a working-class neighborhood, Joe Beef is at the center of Montreal's growing reputation as a culinary destination and offers an unconventional approach to French market cuisine.
The Art of Living According to Joe Beef: A Cookbook of Sorts
Located in a working-class neighborhood, Joe Beef is at the center of Montreal's growing reputation as a culinary destination and offers an unconventional approach to French market cuisine.
Humm, Daniel and Will Guidara
Eleven Madison Park: The Cookbook
Eleven Madison Park is a New York City fine-dining restaurant that marries the latest culinary techniques with classical French cuisine.
Eleven Madison Park: The Cookbook
Eleven Madison Park is a New York City fine-dining restaurant that marries the latest culinary techniques with classical French cuisine.
General Cooking
Winner
Ruhlman, Michael
Ruhlman’s Twenty: The Ideas and Techniques that Will Make You a Better Cook
Learn more about the book from Michael Ruhlman himself.
Ruhlman’s Twenty: The Ideas and Techniques that Will Make You a Better Cook
Learn more about the book from Michael Ruhlman himself.
Finalists
Besh, John
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
My Family Table: A Passionate Plea for Home Cooking
Renowned Louisiana chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.
Lynne Rossetto Kasper and Sally Swift
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
TX714.K3677 2011
On the weekends you have more time to slow down and cook so Kasper and Swift of American Public Media's The Splendid Table want you to experiment with different markets, ingredients, and new cooking techniques and flavors. They include backstories about the rituals and reasons behind particular dishes and take you deep into the aisles of ethnic markets and neighborhoods.
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
TX714.K3677 2011
On the weekends you have more time to slow down and cook so Kasper and Swift of American Public Media's The Splendid Table want you to experiment with different markets, ingredients, and new cooking techniques and flavors. They include backstories about the rituals and reasons behind particular dishes and take you deep into the aisles of ethnic markets and neighborhoods.
Focus on Health
Winner
Swanson, Heidi
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
TX741.S8874 2011
From her Northern California kitchen, Swanson presented a less-processed, more natural way of cooking and eating in her blog, 101 Cookbooks, and in her James Beard Award--nominated cookbook, Super Natural Cooking.
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
TX741.S8874 2011
From her Northern California kitchen, Swanson presented a less-processed, more natural way of cooking and eating in her blog, 101 Cookbooks, and in her James Beard Award--nominated cookbook, Super Natural Cooking.
Finalists
Krieger, Ellie
Comfort Food Fix: Feel-Good Favorites Made Healthy
TX714.K748 2011
Ellie Krieger is the host of the popular show Healthy Appetite, which airs on the Cooking Channel, and the author of the New York Times bestsellers So Easy and The Food You Crave.
Comfort Food Fix: Feel-Good Favorites Made Healthy
TX714.K748 2011
Ellie Krieger is the host of the popular show Healthy Appetite, which airs on the Cooking Channel, and the author of the New York Times bestsellers So Easy and The Food You Crave.
Kafka, Barbara
The Intolerant Gourmet: Glorious Food Without Gluten & Lactose
RM237.86.K34 2011
Kafka, a former food editor of Vogue and a frequent contributor to The New York Times, is the author of Artisan's Soup: A Way of Life and Vegetable Love. In 2007 she was awarded the Lifetime Achievement Award by the James Beard Foundation.
The Intolerant Gourmet: Glorious Food Without Gluten & Lactose
RM237.86.K34 2011
Kafka, a former food editor of Vogue and a frequent contributor to The New York Times, is the author of Artisan's Soup: A Way of Life and Vegetable Love. In 2007 she was awarded the Lifetime Achievement Award by the James Beard Foundation.
International
Winner
Wolfert, Paula
The Food of Morocco
q TX725.M8 W643 2011x
Wolfert wrote Couscous and Other Good Food from Morocco in 1973. Read more about her new book on the country in LA Weekly's blog: Cookbook Of The Week: Paula Wolfert's The Food of Morocco, Now That's A Cookbook.
The Food of Morocco
q TX725.M8 W643 2011x
Wolfert wrote Couscous and Other Good Food from Morocco in 1973. Read more about her new book on the country in LA Weekly's blog: Cookbook Of The Week: Paula Wolfert's The Food of Morocco, Now That's A Cookbook.
Finalists
Andrews, Colman
The Country Cooking of Italy
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer draw on more than 40 years of experience traveling and eating in Italy. Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.
The Country Cooking of Italy
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer draw on more than 40 years of experience traveling and eating in Italy. Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.
Roden, Claudia
The Food of Spain
TX723.5.S7 R63 2011x
Award-winning author of A Book of Middle Eastern Food, Claudia Roden explores the cuisine of Spain in this very comprehensive volume. Learn more in A Conversation with Claudia Roden.
The Food of Spain
TX723.5.S7 R63 2011x
Award-winning author of A Book of Middle Eastern Food, Claudia Roden explores the cuisine of Spain in this very comprehensive volume. Learn more in A Conversation with Claudia Roden.
Photography
Winner
Scott, Jeff (Photographer)
Notes from a Kitchen: A Journey Inside Culinary Obsession
Check out the website. Read about it in the Huffington Post: 'Notes From A Kitchen' Redefines The Cookbook.
Notes from a Kitchen: A Journey Inside Culinary Obsession
Check out the website. Read about it in the Huffington Post: 'Notes From A Kitchen' Redefines The Cookbook.
Finalists
Hastings, Chester
De Leo, Joseph (Photographer)
The Cheesemonger’s Kitchen: Celebrating Cheese in 90 Recipes
A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by 50 color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.
De Leo, Joseph (Photographer)
The Cheesemonger’s Kitchen: Celebrating Cheese in 90 Recipes
A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by 50 color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.
Benson, Alan (Photographer)
Rustica: A Return to Spanish Home Cooking
Rustica explores the cuisine of Spain, highlighting the pillars of Spanish cooking and the vibrant people who grow, serve, and eat these culinary delights.
Rustica: A Return to Spanish Home Cooking
Rustica explores the cuisine of Spain, highlighting the pillars of Spanish cooking and the vibrant people who grow, serve, and eat these culinary delights.
Reference and Scholarship
Winner
Haley, Andrew P.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920
Published by the University of North Carolina Press.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920
Published by the University of North Carolina Press.
Finalists
Underly, Kari
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Published by John Wiley & Sons
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Published by John Wiley & Sons
Page, Karen and Andrew Dornenburg
The Food Lover’s Guide to Wine
Their goal is to get Americans to change their beverage of choice to wine.
The Food Lover’s Guide to Wine
Their goal is to get Americans to change their beverage of choice to wine.
Single Subject
Winner
Stevens, Molly
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
All About Roasting: A New Approach to a Classic Art
TX690.S735 2011
Stevens' first book, All About Braising, won a 2005 James Beard Foundation award. Listen to this KPLU radio bit about her new book.
Finalists
Ottolenghi, Yotam
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
q TX837.O88 2011x
Ottolenghi, an Israeli of German and Italian parents, has four restaurants in London and writes a column for the Guardian called the New Vegetarian.
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
q TX837.O88 2011x
Ottolenghi, an Israeli of German and Italian parents, has four restaurants in London and writes a column for the Guardian called the New Vegetarian.
Writing and Literature
Winner
Hamilton, Gabrielle
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
TX649.H345 A3 2011
Learn more about Hamilton and the book at her website. Read a review in the New York Times.
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
TX649.H345 A3 2011
Learn more about Hamilton and the book at her website. Read a review in the New York Times.
Finalists
Ciezadlo, Annia
Day of Honey: A Memoir of Food, Love, and War
PN4874.C5185 A3 2011
Read a review in the New York Times.
Day of Honey: A Memoir of Food, Love, and War
PN4874.C5185 A3 2011
Read a review in the New York Times.
Mueller, Tom
Extra Virginity: The Sublime and Scandalous World of Olive Oil
TP683.M845 2011
Mueller first wrote an article about adulterated olive oils in The New Yorker and now has a book about fraud in the olive oil industry. Read a review from the New York Times: Olive Oil’s Growers, Chemists, Cooks and Crooks.
Extra Virginity: The Sublime and Scandalous World of Olive Oil
TP683.M845 2011
Mueller first wrote an article about adulterated olive oils in The New Yorker and now has a book about fraud in the olive oil industry. Read a review from the New York Times: Olive Oil’s Growers, Chemists, Cooks and Crooks.
