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

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

James Beard Awards and IACP Awards 2005 Winners