Saturday, May 14, 2011

James Beard Foundation Book Awards

The 2011 James Beard Foundation Book Awards have been announced. The awards are given annually to cookbooks and books pertaining to the culinary world.

Cookbook Hall of Fame
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Cookbook of the Year
Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press)

American Cooking
Pig: King of the Southern Table by James Villas (John Wiley & Sons)

Baking and Dessert
Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang)

General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company)

Reference and Scholarship
Salt: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed Press)

Single Subject
Meat: A Kitchen Education by James Peterson (Ten Speed Press)

Click here for the full list of all JBF Award Winners

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