Books

James Beard Awards 2009 Winners

Cookbook of the Year and Single Subject
Fat: An Appreciation of a Misunderstood Ingredient
by Jennifer McLagan

Cookbook Hall of Fame
Jane Grigson’s books
by Jane Grigson

American Cooking
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
by Martha Hall Foose

Baking and Dessert
Bakewise: The Hows and Whys of Successful Baking
by Shirley O. Corriher

Beverage
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine
by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America

Cooking from a Professional Point of View
Alinea
by Grant Achatz

General Cooking
How to Cook Everything (Completely Revised Tenth Anniversary Edition)
by Mark Bittman

Healthy Focus
The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie Krieger

International
Beyond the Great Wall: Recipes and Travels in the Other China
by Jeffrey Alford, Naomi Duguid

Reference and Scholarship
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
by Karen Page, Andrew Dornenburg

Writing and Literature
In Defense of Food
by Michael Pollan

Photography
The Big Fat Duck Cookbook
by Heston Blumenthal, Photographer: Dominic Davies, Artist: Dave McKean

James Beard Awards 2008 Winners

Cookbook of the Year
The River Cottage Meat Book
by Hugh Fearnley-Whittingstall

Cookbook Hall of Fame
Couscous and Other Good Food from Morocco
by Paula Wolfert

Asian Cooking
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King

Baking and Dessert
Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart

Cooking from a Professional Point of View
The Fundamental Techniques of Classic Cuisine
by The French Culinary Institute with Judith Choate

Entertaining
Dish Entertains
by Trish Magwood

Americana
A Love Affair with Southern Cooking
by Jean Anderson

General
Cooking
by James Peterson

Healthy Focus
The EatingWell Diet
by Jean Harvey-Berino with Joyce Hendley and the Editors of EatingWell

International
The Country Cooking of France
by Anne Willan

Reference
A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America
by Rowan Jacobsen

Single Subject
The River Cottage Meat Book
by Hugh Fearnley-Whittingstall

Wine and Spirits
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

Writing on Food
Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver

Photography
The Country Cooking of France
Photographer: France Ruffenach

James Beard Awards and IACP Awards 2007 Winners

The Moosewood Cookbook
by Mollie Katzen
 
From My Home to Yours
by Dorie Greenspan
 
Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
by Lorna Sass
 
A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
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
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
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
by Andrew Whitley
 
A Cook's Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
by Sally Schneider
 
Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
by Julia Child, Alex Prud’Homme
 
95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
by Martin Picard
 
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
by Kylie Kwong
 
IACP Awards 2009 Winners

Book of the Year and First Book/The Julia Child Award
A16: Food & Wine
by Nate Appleman & Shelley Lindgren with Kate Leahy

American
Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revised
by Arthur Schwartz

Baking
The Art and Soul of Baking
by Sur La Table and Cindy Mushet

Chefs & Restaurants and Food Photography & Styling
Chanterelle
by David Waltuck & Andrew Friedman, Photographer: Maria Robledo

Compilations
The Bon Appetit Fast Easy Fresh Cookbook
by Barbara Fairchild

Food Reference & Technical
The Science of Good Food
by David Joachim & Andrew Schloss with Philip Handel, Ph.D.

General
Do It For Less! Weddings:How to Create Your Dream Wedding Without Breaking the Bank
by Denise Vivaldo

Health and Special Diet
The Food You Crave
by Ellie Krieger

International
Beyond the Great Wall
by Jeffrey Alford & Naomi Duguid

Literary Food Writing
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
by Taras Grescoe

Single Subject
Fat: An Appreciation of a Misunderstood Ingredient
by Jennifer McLagan

Wine, Beer and Spirits
Ciderland
by James Crowden

Jane Grigson Award
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuschia Dunlop

Design Award
The Big Fat Duck Cookbook
by Heston Blumenthal, Photographer: Dominic Davies, Artist: Dave McKean

IACP Awards 2008 Winners

Cookbook of the Year & Single Subject Category
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
by Paul Johnson

American Category
The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style
by Rebecca Rather, Alison Oresman, Laurie Smith (Photographer)

Bread, Other Baking and Sweets Category
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers
by Daniel Leader, Lauren Chattman

Chefs and Restaurants Category and First Book: The Julia Child Award Category
Morimoto: The New Art of Japanese Cooking
by Masaharu Morimoto

Compilations Category
Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner
by The Culinary Institute of America and Peter P. Greweling, CMB

Food Photography and Styling Category
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
by A.J. Rathbun, Melissa Punch (Photographer)

Food Reference/Technical Category
Food: The History of Taste
by Paul Freedman

General Category
Cook with Jamie: My Guide to Making You A Better Cook
by Jamie Oliver

Health and Special Diets Category
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
by Mark Bittman, Alan Witschonke (Illustrator)

International Category
Turquoise: A Chef’s Travels in Turkey
by Greg and Lucy Malouf

Literary Food Writing Category
Julia Child
by Laura Shapiro

Wine, Beer or Spirits Category
The World Atlas of Wine
by Hugh Johnson, Jancis Robinson

Jane Grigson Award (tie)
Beans: A History
by Ken Albala

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

Design Award
Egg
by Patrick Mikanowski, Lyndsay Mikanowski, Grant Symon (Photographer)

James Beard Awards and IACP Awards 2006 Winners

An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
by Peter Menzel, Faith D’Aluisio
 
Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
by Jill Norman
 
327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
by Nobuyuki Matsuhisa
 
A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
 
Recipes, History, and Lore
by Jennifer McLagan
 
The Definitive World Guide
by Michael Jackson
 
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
by Lisa Yockelson
 
Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Simple Contemporary Breads
by Richard Bertinet
 
Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
A Collection for the Modern Cook
by Susan Spungen
 
Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
A Book for Cooks
by Barbara Kafka, Christopher Styler
 
From Prohibition to the Present
by Thomas Pinney
 
Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
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
by Joanne Weir
 
Rick Stein's Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
by Patricia Wells
 
A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
by Thomas Keller
 
The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
The Art of Uncomplicated Cooking
by Molly Stevens
 
The Science and Lore of the Kitchen
by Harold McGee
 
Inspired Menus For Cooking with Family and Friends
by George Dolese
 
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
by Fine Cooking Magazine
 
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
by Arthur Schwartz
 
The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
by Andrea Immer