Friday, June 13, 2008

James Beard Award

The 2008 James Beard Award Winners were announced last week. Take a gander at these great titles about cooking and food - click on the links to go to the library's catalog for location info:

James Beard Foundation Books Awards

Presented by Green & Black's® Organic Chocolate
For books published in English in 2007.

COOKBOOK OF THE YEAR



  • awardAward Winner
    The River Cottage Meat Book
    by Hugh Fearnley-Whittingstall
    (Ten Speed Press)


COOKBOOK HALL OF FAME



  • awardAward Winner
    Couscous and Other Good Food from Morocco
    by Paula Wolfert
    (Harper Collins)


ASIAN COOKING



  • awardAward Winner
    My Bombay Kitchen: Traditional and
    Modern Parsi Home Cooking
    by Niloufer Ichaporia King
    _______ (University of California Press)

Revolutionary Chinese Cookbook
by Fuchsia Dunlop
(W.W. Norton & Company)

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
by Cecilia Chiang with Lisa Weiss
(Ten Speed Press)

BAKING AND DESSERT

A Baker's Odyssey
by Greg Patent
(John Wiley & Sons)




Pure Dessert
by Alice Medrich

(Artisan)

COOKING FROM A PROFESSIONAL POINT OF VIEW

Bistro Laurent Tourondel: New American Bistro Cooking
by Laurent Tourondel and Michele Scicolone
(John Wiley & Sons)




Morimoto: The New Art of Japanese Cooking
by Masaharu Morimoto
(DK Publishing)

ENTERTAINING



  • awardAward Winner
    Dish Entertains
    by Trish Magwood
    (HarperCollins Canada)

Great Bar Food at Home
by Kate Heyhoe
(John Wiley & Sons)

Welcome to Michael's: Great Food, Great People, Great Party!
by Michael McCarty
(Little, Brown and Company)

AMERICANA

The Glory of Southern Cooking
by James Villas

(John Wiley & Sons)




Rosa's New Mexican Table
by Roberto Santibanez
(Artisan)

GENERAL

Chez Jacques: Traditions and Rituals of a Cook
by Jacques P├ępin
(Stewart, Tabori & Chang)



  • awardAward Winner
    Cooking
    by James Peterson
    (Ten Speed Press)

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
by Mark Bittman
(John Wiley & Sons)

HEALTHY FOCUS



  • awardAward Winner
    The EatingWell Diet
    by Jean Harvey-Berino with Joyce Hendley and
    the Editors of EatingWell
    _______ (The Countryman Press)


Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking
by Heidi Swanson
(Celestial Arts)

The Wine and Food Lover's Diet: 28 Days of Delicious Weight Loss
Author: Phillip Tirman
(Chronicle Books)

INTERNATIONAL




Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
(Alfred A. Knopf)

Two Meatballs in the Italian Kitchen
by Pino Luongo and Mark Strausman
(Artisan)

REFERENCE

Food: The History of Taste
edited by Paul Freedman
(University of California Press)




The Story of Tea: A Cultural History and Drinking Guide
by Mary Lou Heiss and Robert J. Heiss
(Ten Speed Press)

SINGLE SUBJECT

Laura Werlin's Cheese Essentials
by Laura Werlin
(Stewart, Tabori & Chang)



  • awardAward Winner
    The River Cottage Meat Book
    by Hugh Fearnley-Whittingstall
    (Ten Speed Press)


Vegetable Harvest
by Patricia Wells
(HarperCollins Publishers)

WINE AND SPIRITS

The House of Mondavi: The Rise and Fall of an American Wine Dynasty
by Julia Flynn Siler
(Gotham Books)



  • awardAward Winner
    Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
    _______ by David Wondrich
    _______ (Perigee)


To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
by George M. Taber
(Scribner)

WRITING ON FOOD

American Food Writing: An Anthology with Classic Recipes
edited by Molly O'Neill
(The Library of America)




Rethinking Thin: The New Science of Weight Loss-and the Myths and Realities of Dieting
by Gina Kolata
(Farrar, Straus and Giroux)

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