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Books

James Beard Awards and IACP Awards 2007 Winners

The Moosewood Cookbook
The Moosewood Cookbook
by Mollie Katzen
 
From My Home to Yours
Baking: From My Home to Yours
by Dorie Greenspan
 
Alain Ducasse's Desserts and Pastries
Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Get Great Food on the Table Every Day
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
Whole Grains Every Day, Every Way
by Lorna Sass
 
A Discovery of the Foods and Flavors of Africa
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
The Cookbook
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore’s Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Recipes for Baking and Cooking with Fine Chocolate
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
Life, Love, and Transformation in the Vineyards of Barolo
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
 
The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America’s Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
 
The State of Modern Bread and a Definitive Guide to Baking Your Own
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
 
A Cook's Guide
Coloring the Seasons: A Cook’s Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
The Improvisational Cook
by Sally Schneider
 
Changing the Way We Feed Our Children
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
My Life in France
by Julia Child, Alex Prud’Homme
 
95 Recipes for Fabulous Desserts
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
Au Pied De Cochon — The Album
by Martin Picard
 
Memories of Philippine Kitchens
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
Simple Chinese Cooking
by Kylie Kwong
 
 James Beard Awards and IACP Awards 2006 Winners

An Invitation to Indian Cooking
An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
Hungry Planet
by Peter Menzel, Faith D’Aluisio
 
Seasonal Recipes from Market to Table
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Seasonal Menus for Sensational Dinner Parties
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
The Cook’s Book
by Jill Norman
 
327 Simple Italian Recipes to Cook at Home
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
Nobu Now
by Nobuyuki Matsuhisa
 
A Connoisseur's Guide to the World's Best
Cheese : A Connoisseur’s Guide to the World’s Best
by Max Mccalman, David Gibbons
 
Recipes, History, and Lore
Bones : Recipes, History, and Lore
by Jennifer McLagan
 
The Definitive World Guide
Whiskey : The Definitive World Guide
by Michael Jackson
 
The New American Cooking
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
ChocolateChocolate
by Lisa Yockelson
 
Everything You Need to Know About Having Parties at Home
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Celebrating 25 Years of Culinary Innovation
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Simple Contemporary Breads
Dough: Simple Contemporary Breads
by Richard Bertinet
 
Confections and Treats to Create and Savor
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
A Collection for the Modern Cook
Recipes: A Collection for the Modern Cook
by Susan Spungen
 
Simple and Delicious Recipes for Great Health
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
A Bittersweet Saga of Dark and Light
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
A Book for Cooks
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
 
From Prohibition to the Present
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
 
Thirty Years Of Food And Art
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Culinary Tales of the Jewish South
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
Recipes From The Japanese Home Kitchen
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
 

James Beard Awards and IACP Awards 2005 Winners

More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
website recipes!
 
Rick Stein's Complete Seafood
Rick Stein’s Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
Private Lessons in Simple, Contemporary Food from a Master Teacher
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
Eating Well for Better Health
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Native Recipes and Traditions
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
The Provence Cookbook
by Patricia Wells
 
A Treasury of Vegetarian Recipes from Jewish Communities Around the World
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
The Fate of Taste in a Fast Food World
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
Bouchon
by Thomas Keller
 
The Many Rich Traditions of Jewish Bread Baking Around the World
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
 
The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
 
Inspired Menus For Cooking with Family and Friends
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
 
Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
 
How to Cook the Food You Love to Eat
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
 
A Book of Essential Ingredients with 200 Authentic Recipes
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
 
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
Arthur Schwartz’s New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
 
The Lives and Loves of M.F.K. Fisher
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
A Baker's Book of Techniques and Recipes
Bread: A Baker’s Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
Everyday Dining with Wine
by Andrea Immer

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