Winners of the 2012 James Beard Foundation Book Awards include:
Cookbook of the Year: Modernist Cuisine by Nathan Myhrvold with Chris Young & Maxime Bilet (The Cooking Lab)
American Cooking: A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson (Clarkson Potter)
Baking and Dessert: Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan)
Beverage: Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas by Brad Thomas Parsons (Ten Speed)
Cooking from a professional point of view: Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab)
General cooking: Ruhlman's Twenty by Michael Ruhlman (Chronicle)
Focus on health: Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson (Ten Speed)
International: The Food of Morocco by Paula Wolfert (Ecco)
Photography: Notes from a Kitchen: A Journey Inside Culinary Obsession by Jeff Scott and Blake Beshore (Tatroux)
Reference & scholarship: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. Haley (University of North Carolina Press)
Single subject: All About Roasting by Molly Stevens (Norton)
Writing and literature: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (Random House)
Cookbook hall of fame: Home Cooking and More Home Cooking by Laurie Colwin
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