How Do I
2011 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 March 7, 2011 (winners announced June 2) and the James Beard Foundation award nominees were announced March 21, 2011 and the winners May 6. You can also check out the 2010 and 2009 award winners and finalists.
2011 IACP Winners and Finalists
Cookbook of the Year
Greenspan, Dorie
Around My French Table: More Than 300 Recipes From My Home To Yours
q TX719.G758 2010
Greenspan lives half the year in Paris and writes about what the French really cook and eat everyday.
Around My French Table: More Than 300 Recipes From My Home To Yours
q TX719.G758 2010
Greenspan lives half the year in Paris and writes about what the French really cook and eat everyday.
American
Winner
Lee, Matt and Ted Lee
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
TX715.2.S68 L444 2009x
These brothers from South Carolina make Southern Cooking faster and simpler than in their previous Lee Bros. Southern Cookbook. Check out their Boiled Peanuts online catalog.
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
TX715.2.S68 L444 2009x
These brothers from South Carolina make Southern Cooking faster and simpler than in their previous Lee Bros. Southern Cookbook. Check out their Boiled Peanuts online catalog.
Finalists
Dupar, Lisa
Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
(from a Seattle Bistro
Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
(from a Seattle Bistro
Return to the topBaking: Savory or Sweet
Winner
Medrich, Alice
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
TX772.M432 2010
The cookies here are arranged according to texture but they include all kinds of recipes with many unique flavors. More about Alice Medrich.
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
TX772.M432 2010
The cookies here are arranged according to texture but they include all kinds of recipes with many unique flavors. More about Alice Medrich.
Finalists
Boyce, Kim
Good to the Grain: Baking with Whole-Grain Flours
TX808.B596 2010
Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
Good to the Grain: Baking with Whole-Grain Flours
TX808.B596 2010
Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
Fairchild, Barbara
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Bon Appetit Desserts features more than 600 recipes -- from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, and holiday desserts.
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Bon Appetit Desserts features more than 600 recipes -- from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, and holiday desserts.
Chefs & Restaurants
Winner
Guillas, Bernard and Ron Oliver
Flying Pans: Two Chefs, One World
Flying Pans: Two Chefs, One World
Finalists
Chiarello, Michael
Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country
q TX723.B683 2010x
Chiarello's cookbook is inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega.
Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country
q TX723.B683 2010x
Chiarello's cookbook is inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega.
Bayless, Rick
Fiesta at Rick's: Fabulous Food for Great Times with Friends
TX716.M4 B292 2010
Recipes for Mexican parties!
Fiesta at Rick's: Fabulous Food for Great Times with Friends
TX716.M4 B292 2010
Recipes for Mexican parties!
Children, Youth and Family
Winner
Moulton, Sara
Sara Moulton's Everyday Family Dinners
TX737.M66 2010x
Each of these 200 recipes for busy home cooks lists cooking and preparation times, and easy-to-follow instructions streamline the process by integrating prep and cleanup into each step. Sidebars on shopping, storing, preparing, and serving share the tips.
Sara Moulton's Everyday Family Dinners
TX737.M66 2010x
Each of these 200 recipes for busy home cooks lists cooking and preparation times, and easy-to-follow instructions streamline the process by integrating prep and cleanup into each step. Sidebars on shopping, storing, preparing, and serving share the tips.
Finalists
Della Croce, Julia
Italian Home Cooking: 125 Recipes to Comfort Your Soul
TX723.D39728 2010x
Italian comfort food or cucina casalinga, home cuisine.
Italian Home Cooking: 125 Recipes to Comfort Your Soul
TX723.D39728 2010x
Italian comfort food or cucina casalinga, home cuisine.
Ansel, Karen and Charity Ferreira
The Baby & Toddler Cookbook: Fresh, Homemade Foods for a Healthy Start
RJ216.A57 2010x
The Baby & Toddler Cookbook: Fresh, Homemade Foods for a Healthy Start
RJ216.A57 2010x
Compilations
Winner
Hesser, Amanda
The Essential New York Times Cookbook: Classic Recipes for a New Century
TX714.H476 2010
Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special.
The Essential New York Times Cookbook: Classic Recipes for a New Century
TX714.H476 2010
Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special.
Finalists
Roahen, Sara and John T. Edge
The Southern Foodways Alliance Community Cookbook
From the University of Georgia Press. Read a review from the Pittsburgh Post-Gazette
The Southern Foodways Alliance Community Cookbook
From the University of Georgia Press. Read a review from the Pittsburgh Post-Gazette
Culinary History
Winner
Weaver, William Woys
Culinary Ephemera: An Illustrated History
GT2853.U5 W43 2010
William Woys Weaver lives in eastern Pennsylvania and knows a lot about food and gardening. He also collects ephemera like menus, food packaging, advertisements.
Culinary Ephemera: An Illustrated History
GT2853.U5 W43 2010
William Woys Weaver lives in eastern Pennsylvania and knows a lot about food and gardening. He also collects ephemera like menus, food packaging, advertisements.
Finalists
Ziegelman, Jane
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
GT2853.U5 W43 2010
In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century-a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life.
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
GT2853.U5 W43 2010
In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century-a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life.
Marley, Greg A.
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
QK617.M397 2010
Throughout history, people have had a complex and confusing relationship with mushrooms. Are they fungi, food, or medicine, beneficial decomposers or deadly poisons? Marley reveals some of the wonders and mysteries of mushrooms, and the conflicting human reactions to them.
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
QK617.M397 2010
Throughout history, people have had a complex and confusing relationship with mushrooms. Are they fungi, food, or medicine, beneficial decomposers or deadly poisons? Marley reveals some of the wonders and mysteries of mushrooms, and the conflicting human reactions to them.
First Book/The Julia Child Award
The KitchenAid Award
Winner
Dupar, Lisa
Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
(from a Seattle Bistro
Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
(from a Seattle Bistro
Finalists
Bitterman, Mark
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient--featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes--written by the country's top purveyor of artisanal salts.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient--featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes--written by the country's top purveyor of artisanal salts.
Judge's Choice Award
Theroux, Jessica
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
TX723.T476 2010
American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy's most experienced home cooks.
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
TX723.T476 2010
American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy's most experienced home cooks.
Food Matters
Winner
Bloom, Jonathan
American Wasteland: How America Throws Away Nearly Half Of Its Food And What We Can Do About It
HD9005.B654 2010
"Journalist Bloom follows the trajectory of America's food from gathering to garbage bin in this compelling and finely reported study, examining why roughly half of our harvest ends up in landfills or rots in the field." -- Publishers Weekly
American Wasteland: How America Throws Away Nearly Half Of Its Food And What We Can Do About It
HD9005.B654 2010
"Journalist Bloom follows the trajectory of America's food from gathering to garbage bin in this compelling and finely reported study, examining why roughly half of our harvest ends up in landfills or rots in the field." -- Publishers Weekly
Finalists
Krasner, Deborah
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
(published by Stewart, Tabori & Chang)
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
(published by Stewart, Tabori & Chang)
Jane Grigson Award
Menzel, Peter and Faith D'Aluisio
What I Eat: Around the World in 80 Diets
In this study of people and their diets, done by the same team that wrote What the World Eats, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight.
What I Eat: Around the World in 80 Diets
In this study of people and their diets, done by the same team that wrote What the World Eats, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight.
Green, Connie and Sarah Scott
The Wild Table: Seasonal Foraged Food and Recipes
q TX823.G745 2010x
The celebration of organic and artisanal food today has given rise to a renewed passion for the ancient craft of foraging.
The Wild Table: Seasonal Foraged Food and Recipes
q TX823.G745 2010x
The celebration of organic and artisanal food today has given rise to a renewed passion for the ancient craft of foraging.
Food Photography & Styling
Winner
Redzepi, René
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Finalists
Greenspan, Dorie
Around My French Table: More Than 300 Recipes From My Home To Yours
q TX719.G758 2010
Greenspan lives half the year in Paris and writes about what the French really cook and eat everyday.
Around My French Table: More Than 300 Recipes From My Home To Yours
q TX719.G758 2010
Greenspan lives half the year in Paris and writes about what the French really cook and eat everyday.
Guillas, Bernard and Ron Oliver
Flying Pans: Two Chefs, One World
Flying Pans: Two Chefs, One World
Food and Beverage Reference/Technical
Winner
Custer, Delores
Food Styling: The Art of Preparing Food for the Camera
(published by John Wiley & Sons)
Food Styling: The Art of Preparing Food for the Camera
(published by John Wiley & Sons)
Finalists
Bitterman, Mark
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient--featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes--written by the country's top purveyor of artisanal salts.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient--featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes--written by the country's top purveyor of artisanal salts.
General
Winner
Greenspan, Dorie
Around My French Table: More Than 300 Recipes from My Home to Yours
q TX719.G758 2010
Greenspan, author of the James Beard Award-winning Baking and a part-time Paris resident, focuses on the food that the French cook at home. The photographs are gorgeous and it's one of NPR's and Washington Post's best cookbooks of 2010.
Around My French Table: More Than 300 Recipes from My Home to Yours
q TX719.G758 2010
Greenspan, author of the James Beard Award-winning Baking and a part-time Paris resident, focuses on the food that the French cook at home. The photographs are gorgeous and it's one of NPR's and Washington Post's best cookbooks of 2010.
Finalists
Jeffery, Belinda
The Country Cookbook
The Country Cookbook
Allen, Darina
Forgotten Skills of Cooking: The Time-Honored Ways Are the Best -- Over 700 Recipes Show You Why
TX643.A44 2009x
The "Julia Child of Ireland" pulls together 600 pages of skills based on her "Forgotten Skills" courses at Ballymaloe Cookery School in Ireland. Allen said she started the classes because "People would ring in and say do you teach people to pluck a pheasant or fillet a fish or to make a bit of yoghurt or to build a smoker or to keep chickens?" Read more...
Forgotten Skills of Cooking: The Time-Honored Ways Are the Best -- Over 700 Recipes Show You Why
TX643.A44 2009x
The "Julia Child of Ireland" pulls together 600 pages of skills based on her "Forgotten Skills" courses at Ballymaloe Cookery School in Ireland. Allen said she started the classes because "People would ring in and say do you teach people to pluck a pheasant or fillet a fish or to make a bit of yoghurt or to build a smoker or to keep chickens?" Read more...
Health and Special Diet
Winner
Powers, Catharine and Mary Abbott Hess
Essentials of Nutrition for Chefs
(published by Culinary Nutrition Publishing)
Essentials of Nutrition for Chefs
(published by Culinary Nutrition Publishing)
Finalists
Bittman, Mark.
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
TX353.B614 2010
Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece.
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
TX353.B614 2010
Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece.
International
The Le Cordon Bleu Award
Winner
Andrews, Colman
The Country Cooking of Ireland
q TX717.5.A53 2009x
Meticulously researched and reported, this cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the Irish countryside. It was the James Beard Foundation Cookbook of the Year for 2010.
The Country Cooking of Ireland
q TX717.5.A53 2009x
Meticulously researched and reported, this cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the Irish countryside. It was the James Beard Foundation Cookbook of the Year for 2010.
Finalists
Young, Grace
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
TX689.5.Y69 2010
Grace Young follows up on her wonderful Breath of a Wok and explores stir-fry dishes from the Chinese diaspora. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky's edge" means "one who uses the wok becomes master of the cooking world."
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
TX689.5.Y69 2010
Grace Young follows up on her wonderful Breath of a Wok and explores stir-fry dishes from the Chinese diaspora. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky's edge" means "one who uses the wok becomes master of the cooking world."
Costantino, Rosetta with Janet Fletcher
My Calabria: Rustic Family Cooking from Italy's Undiscovered South
Calabria is the tip of Italy's boot and, although it is an impoverished mountainous region, food is very important. Costantino does a good job explaining about the food and food customs, including the Christmas Eve meal, il Cenone, which typically includes 13 dishes.
My Calabria: Rustic Family Cooking from Italy's Undiscovered South
Calabria is the tip of Italy's boot and, although it is an impoverished mountainous region, food is very important. Costantino does a good job explaining about the food and food customs, including the Christmas Eve meal, il Cenone, which typically includes 13 dishes.
Literary Food Writing
The Cuisinart Award
Winner
Child, Julia
As Always, Julia: The Letters of Julia Child & Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
TX649.C47 A4 2010
Julia Child began corresponding with Avis DeVoto in 1952 when she was living in Paris. DeVoto became her unofficial literary agent and confidante, securing the publishing of Child's masterpiece.
As Always, Julia: The Letters of Julia Child & Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
TX649.C47 A4 2010
Julia Child began corresponding with Avis DeVoto in 1952 when she was living in Paris. DeVoto became her unofficial literary agent and confidante, securing the publishing of Child's masterpiece.
Finalists
Nolan, Dee
A Food Lover's Pilgrimage to Santiago de Compostela
(published by Penguin Books Australia)
A Food Lover's Pilgrimage to Santiago de Compostela
(published by Penguin Books Australia)
Wilson, Jason
Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits
TP590.W55 2010
Jason Wilson, the spirits columnist for the Washington Post, seeks to raise the level of Americans' appreciation for liquor.
Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits
TP590.W55 2010
Jason Wilson, the spirits columnist for the Washington Post, seeks to raise the level of Americans' appreciation for liquor.
Professional Kitchens
Winner
Finalists
Powers, Catharine and Mary Abbott Hess
Essentials of Nutrition for Chefs
(published by Culinary Nutrition Publishing)
Essentials of Nutrition for Chefs
(published by Culinary Nutrition Publishing)
Bromberg, Bruce and Eric Bromberg
Bromberg Bros. Blue Ribbon Cookbook
Eric and Bruce Bromberg are chefs and founders of New York’s popular Blue Ribbon Restaurants, which serve an eclectic mix of French (Foie Gras Terrine, Sweetbreads, Duck Breast, Creme Brulee) and down-home (Chicken Wings, Pierogies, Matzoh Ball Soup, Fried Chicken, Banana Splits).
Bromberg Bros. Blue Ribbon Cookbook
Eric and Bruce Bromberg are chefs and founders of New York’s popular Blue Ribbon Restaurants, which serve an eclectic mix of French (Foie Gras Terrine, Sweetbreads, Duck Breast, Creme Brulee) and down-home (Chicken Wings, Pierogies, Matzoh Ball Soup, Fried Chicken, Banana Splits).
Single Subject
Winner
Peterson, James
Meat: A Kitchen Education
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks -- each one a master course in the fundamentals of cooking.
Meat: A Kitchen Education
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks -- each one a master course in the fundamentals of cooking.
Finalists
Medrich, Alice
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
TX772.M432 2010
The cookies here are arranged according to texture but they include all kinds of recipes with many unique flavors. More about Alice Medrich.
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
TX772.M432 2010
The cookies here are arranged according to texture but they include all kinds of recipes with many unique flavors. More about Alice Medrich.
Wine, Beer or Spirits
Winner
Lee, Jeannie Cho
Asian Palate: Savouring Asian Cuisine & Wine
(published by Asset Publishing and Research, Ltd., Hong Kong)
Asian Palate: Savouring Asian Cuisine & Wine
(published by Asset Publishing and Research, Ltd., Hong Kong)
Finalists
Chartier, Francois
Taste Buds and Molecules: The Art and Science of Food With Wine
(published by McClelland & Stewart Ltd., Toronto)
Taste Buds and Molecules: The Art and Science of Food With Wine
(published by McClelland & Stewart Ltd., Toronto)
Kolpan, Steven, Michael A. Weiss, Brian H. Smith, The Culinary Institute of America
Exploring Wine: Completely Revised Third Edition
q TP548 .K578
Two previous editions are available in the library.
Exploring Wine: Completely Revised Third Edition
q TP548 .K578
Two previous editions are available in the library.
James Beard Foundation Awards
For cookbooks published in English in 2010. Winners announced on May 6, 2011
James Beard Foundation Award website
Cookbook of the Year
Kennedy, Diana
Oaxaca al Gusto, an Infinite Gastronomy
q TX716.M4 K46813 2010
This is Diana Kennedy's Magnum Opus. A huge coffee table book published by the University of Texas Press that explores the indigenous foods of Oaxaca. There is even a caldo de piedra, a "stone soup" that gets its name from the heated stones that cook the ingredients. Read more about Diana Kennedy and the book in the LA Weekly and on NPR.
Oaxaca al Gusto, an Infinite Gastronomy
q TX716.M4 K46813 2010
This is Diana Kennedy's Magnum Opus. A huge coffee table book published by the University of Texas Press that explores the indigenous foods of Oaxaca. There is even a caldo de piedra, a "stone soup" that gets its name from the heated stones that cook the ingredients. Read more about Diana Kennedy and the book in the LA Weekly and on NPR.
Cookbook Hall of Fame
McGee, Harold
On Food and Cooking: The Science & Lore of the Kitchen
TX651.M27 2004
Two editions of this book about chemistry in the kitchen.
On Food and Cooking: The Science & Lore of the Kitchen
TX651.M27 2004
Two editions of this book about chemistry in the kitchen.
American Cooking
Winner
Villas, James
Pig: King of the Southern Table
TX749.5.P67 V56 2010
A North Carolina native, Villas offers 300 recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. He also adds tasty cultural and historical tidbits and favorite recipes from beloved restaurants.
Pig: King of the Southern Table
TX749.5.P67 V56 2010
A North Carolina native, Villas offers 300 recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. He also adds tasty cultural and historical tidbits and favorite recipes from beloved restaurants.
Finalists
Dabney, Joseph Earl
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland
Dabney, author of the James Beard-winning Appalachian cookbook Smokehouse Ham, Spoon Bread and Scuppernong Wine, covers the cooking of the Lowcountry, of the coastal plain that runs from South Carolina into Georgia. Packed with history, authoritative folklore, photographs, and fascinating sidebars, this work takes readers on a tour of the Coastal Plain.
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland
Dabney, author of the James Beard-winning Appalachian cookbook Smokehouse Ham, Spoon Bread and Scuppernong Wine, covers the cooking of the Lowcountry, of the coastal plain that runs from South Carolina into Georgia. Packed with history, authoritative folklore, photographs, and fascinating sidebars, this work takes readers on a tour of the Coastal Plain.
Falcinelli, Frank, Frank Castronovo, and Peter Meehan
The Frankies Spuntino Kitchen Companion & Cooking Manual
TX723.F33143 2010
Frankies Spuntino is a tin-ceilinged, brick-walled restaurant in Brooklyn that serves Italian American comfort food re-imagined. The entire Frankies menu is adapted here for the home cook.
The Frankies Spuntino Kitchen Companion & Cooking Manual
TX723.F33143 2010
Frankies Spuntino is a tin-ceilinged, brick-walled restaurant in Brooklyn that serves Italian American comfort food re-imagined. The entire Frankies menu is adapted here for the home cook.
Baking and Dessert
Winner
Boyce, Kim
Good to the Grain: Baking with Whole-Grain Flours
TX808.B596 2010
Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
Good to the Grain: Baking with Whole-Grain Flours
TX808.B596 2010
Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
Finalists
Gerson, Fany
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
Fany Gerson was born and raised in Mexico City, became a pastry chef in the United States and now has written a book on one of Mexico's favorite food: dulces, which covers everything sweet. She offers a guide to ingredients and then arranges them into chapters: beverages, sweets from the convents, corn, heirloom sweets, sweet breads (pan dulce), fruit, desserts, frozen treats (helados), and a final chapter on modern Mexican sweets.
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
Fany Gerson was born and raised in Mexico City, became a pastry chef in the United States and now has written a book on one of Mexico's favorite food: dulces, which covers everything sweet. She offers a guide to ingredients and then arranges them into chapters: beverages, sweets from the convents, corn, heirloom sweets, sweet breads (pan dulce), fruit, desserts, frozen treats (helados), and a final chapter on modern Mexican sweets.
Levine, Sarabeth
Sarabeth's Bakery: From My Hands to Yours
TX552.15.L48 2010x
Sarabeth Levine runs a kitchen and bakery in New York City.
Sarabeth's Bakery: From My Hands to Yours
TX552.15.L48 2010x
Sarabeth Levine runs a kitchen and bakery in New York City.
Beverage
Winner
Mackay, Jordan and Rajat Parr
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals
Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals
Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.
Finalists
Theise, Terry
Reading Between the Wines: Truth, Soul, and Beauty in a Bottle
TP548.T48 2010
Theise is a wine importer and wine guru.
Reading Between the Wines: Truth, Soul, and Beauty in a Bottle
TP548.T48 2010
Theise is a wine importer and wine guru.
Cooking from a Professional Point of View
Winner
Redzepi, René
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Finalists
Chiarello, Michael
Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country
q TX723.B683 2010x
Chiarello's cookbook is inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega.
Michael Chiarello's Bottega: Bold Italian Flavors from the Heart of California's Wine Country
q TX723.B683 2010x
Chiarello's cookbook is inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega.
Migoya, Francisco J. and The Culinary Institute of America
The Modern Café
(published by John Wiley & Sons)
The Modern Café
(published by John Wiley & Sons)
General Cooking
Winner
Hesser, Amanda
The Essential New York Times Cookbook: Classic Recipes for a New Century
TX714.H476 2010
Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special.
The Essential New York Times Cookbook: Classic Recipes for a New Century
TX714.H476 2010
Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special.
Finalists
Tanis, David
Heart of the Artichoke and Other Kitchen Journeys
TX725.A1 T334 2010
For more than a quarter-century, Tanis, author of A platter of figs and other recipes has been the chef at Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening.
Heart of the Artichoke and Other Kitchen Journeys
TX725.A1 T334 2010
For more than a quarter-century, Tanis, author of A platter of figs and other recipes has been the chef at Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening.
Gold, Rozanne
Radically Simple: Brilliant Flavors with Breathtaking Ease
TX714.G5993 2010
In Radically Simple, Rozanne Gold offers an entire chapter of elegant 10-minute salads and delectable soups that take less than 5 minutes to prepare.
Radically Simple: Brilliant Flavors with Breathtaking Ease
TX714.G5993 2010
In Radically Simple, Rozanne Gold offers an entire chapter of elegant 10-minute salads and delectable soups that take less than 5 minutes to prepare.
Healthy Focus
Winner
Price, Jessie and the Editors of EatingWell
The Simple Art of EatingWell Cookbook: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals
TX741.P75 2010x
Price has created 300 (400?) recipes focused on preparation time, nutritional value, reliability and international flavor.
The Simple Art of EatingWell Cookbook: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals
TX741.P75 2010x
Price has created 300 (400?) recipes focused on preparation time, nutritional value, reliability and international flavor.
Finalists
Shulman, Martha Rose
The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
(published by Rodale)(a collection drawn from Recipes for Health column on NYTimes.com)
The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
(published by Rodale)(a collection drawn from Recipes for Health column on NYTimes.com)
Walters, Terry
Clean Start: Inspiring You to Eat Clean and Live Well
TX741.W3675 2010x
Walters previous book, Clean Food taught the benefits of eating locally grown, seasonal, and fresh. Clean Start makes it easy to do. Walters is the author of the blog, Eat Clean Live Well.
Clean Start: Inspiring You to Eat Clean and Live Well
TX741.W3675 2010x
Walters previous book, Clean Food taught the benefits of eating locally grown, seasonal, and fresh. Clean Start makes it easy to do. Walters is the author of the blog, Eat Clean Live Well.
International
Winner
Young, Grace
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
TX689.5.Y69 2010
Grace Young follows up on her wonderful Breath of a Wok and explores stir-fry dishes from the Chinese diaspora. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky's edge" means "one who uses the wok becomes master of the cooking world."
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
TX689.5.Y69 2010
Grace Young follows up on her wonderful Breath of a Wok and explores stir-fry dishes from the Chinese diaspora. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky's edge" means "one who uses the wok becomes master of the cooking world."
Finalists
Caldesi, Katie
Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy
(published by Kyle Books)
Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy
(published by Kyle Books)
Kennedy, Diana
Oaxaca al Gusto, an Infinite Gastronomy
q TX716.M4 K46813 2010
This is Diana Kennedy's Magnum Opus. A huge coffee table book published by the University of Texas Press that explores the indigenous foods of Oaxaca. There is even a caldo de piedra, a "stone soup" that gets its name from the heated stones that cook the ingredients. Read more about Diana Kennedy and the book in the LA Weekly and on NPR.
Oaxaca al Gusto, an Infinite Gastronomy
q TX716.M4 K46813 2010
This is Diana Kennedy's Magnum Opus. A huge coffee table book published by the University of Texas Press that explores the indigenous foods of Oaxaca. There is even a caldo de piedra, a "stone soup" that gets its name from the heated stones that cook the ingredients. Read more about Diana Kennedy and the book in the LA Weekly and on NPR.
Photography
Winner
Redzepi, René
Photographer: Ditte Isager
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Photographer: Ditte Isager
Noma: Time and Place in Nordic Cuisine
Redzepi has been credited with re-inventing Nordic cuisine at his Copenhagen restaurant, Noma.
Finalists
Robertson, Chad
Photographer: Eric Wolfinger
Tartine Bread
TX769.R646 2010x
Chad Robertson, co-owner of Tartine Bakery in San Francisco, begins his book with a basic recipe for the acclaimed Tartine Country bread and then shows how variations from this master recipe lead to wonderfully diverse breads. Learn more about Tartine in this YouTube Video from Chronicle Books.
Photographer: Eric Wolfinger
Tartine Bread
TX769.R646 2010x
Chad Robertson, co-owner of Tartine Bakery in San Francisco, begins his book with a basic recipe for the acclaimed Tartine Country bread and then shows how variations from this master recipe lead to wonderfully diverse breads. Learn more about Tartine in this YouTube Video from Chronicle Books.
Saunders, Rachel
Photographer: Sara Remington
The Blue Chair Jam Cookbook
q TX612.J3 S28 2010x
Written by the founder of Blue Chair Fruit, this cookbook provides nearly 120 original recipes organized around the seasons.
Photographer: Sara Remington
The Blue Chair Jam Cookbook
q TX612.J3 S28 2010x
Written by the founder of Blue Chair Fruit, this cookbook provides nearly 120 original recipes organized around the seasons.
Reference and Scholarship
Winner
Bitterman, Mark
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient -- featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes -- written by the country's top purveyor of artisanal salts.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
An authoritative field guide to an indispensable and increasingly fashionable ingredient -- featuring 80 salt profiles, a reference guide with 160 salts, and more than 50 recipes -- written by the country's top purveyor of artisanal salts.
Finalists
Marks, Gil
Encyclopedia of Jewish Food
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. An author, rabbi, historian, chef, and social worker, Gil Marks is a leading authority on culinary subjects in general and Jewish cuisine in particular.
Encyclopedia of Jewish Food
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions. An author, rabbi, historian, chef, and social worker, Gil Marks is a leading authority on culinary subjects in general and Jewish cuisine in particular.
Menzel, Peter and Faith D'Aluisio
What I Eat: Around the World in 80 Diets
In this study of people and their diets, done by the same team that wrote What the World Eats, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight.
What I Eat: Around the World in 80 Diets
In this study of people and their diets, done by the same team that wrote What the World Eats, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight.
Single Subject
Winner
Peterson, James
Meat: A Kitchen Education
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks -- each one a master course in the fundamentals of cooking.
Meat: A Kitchen Education
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks -- each one a master course in the fundamentals of cooking.
Finalists
Krasner, Deborah
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
(published by Stewart, Tabori & Chang)
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
(published by Stewart, Tabori & Chang)
Weinstein, Bruce and Mark Scarbrough
Ham: An Obsession with the Hindquarter
Weinstein and Scarbrough take readers on a globetrotting tour of the wide world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut.
Ham: An Obsession with the Hindquarter
Weinstein and Scarbrough take readers on a globetrotting tour of the wide world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut.
Writing and Literature
Winner
Greenberg, Paul
Four Fish: The Future of the Last Wild Food
SH167.S17 G74 2010
Paul Greenberg, a fisherman and a journalist for the New York Times Magazine and National Geographic, fears we've reduced the fish we consume to just four species: sea bass, cod, salmon, and tuna, and as a result we are overfishing them to the point where there will be none in the wild.
Four Fish: The Future of the Last Wild Food
SH167.S17 G74 2010
Paul Greenberg, a fisherman and a journalist for the New York Times Magazine and National Geographic, fears we've reduced the fish we consume to just four species: sea bass, cod, salmon, and tuna, and as a result we are overfishing them to the point where there will be none in the wild.
Finalists
Fraser, Evan D. G. and Andrew Rimas
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
TX353.F77 2010
Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate and gives us insights into what to expect in years to come.
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
TX353.F77 2010
Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate and gives us insights into what to expect in years to come.
Badkhen, Anna
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories
PN4874.B225 A3 2011
Peace Meals focuses on day-to-day life in zones of conflict, describing not just the shocking violence but also the beauty that continues during wartime: a meal a tight-knit family shares in the relative safety of their home as a firefight rages outside.
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories
PN4874.B225 A3 2011
Peace Meals focuses on day-to-day life in zones of conflict, describing not just the shocking violence but also the beauty that continues during wartime: a meal a tight-knit family shares in the relative safety of their home as a firefight rages outside.
