James Beard Foundation

James Beard Foundation Book Awards 2015 Shortlist

Often colloquially described as ‘the Oscars of the food world’, the James Beard Awards are now in their 25th year.

Open to chefs and restaurateurs, cookbook authors and food journalists, restaurant designers and architects, (and more), the James Beard Awards are considered one of the highest honours for food and beverage professionals in the USA.

There are myriad categories for various culinary media as well as the highly prestigious chef awards.

Every year we focus on just the book awards (which are sometimes quite parochial – or only refer to US editions of books previously published elsewhere) for books published in English in 2014.   The winners will be announced on April 24, 2015.  We’ve marked our tips with a *

American Cooking

Heritage*

Sean Brock

(Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray and Jeremy Sewall

(Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State

Terry Thompson-Anderson

(University of Texas Press)

Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Dorie Greenspan

(Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Kathleen Weber

(Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours*

Alice Medrich

(Artisan)

Beverage

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

Alex Day, Nick Fauchald, and David Kaplan

(Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail*

Dave Arnold

(W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Talia Baiocchi

(Ten Speed Press)

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes*

Nicolaus Balla and Cortney Burns

(Chronicle Books)

Never Trust a Skinny Italian Chef

Massimo Bottura

(Phaidon Press)

Relæ: A Book of Ideas

Christian F. Puglisi

(Ten Speed Press)

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious

Diana Henry

(Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Keith Schroeder

(Oxmoor House)

Nom Nom Paleo: Food for Humans*

Henry Fong and Michelle Tam

(Andrews McMeel Publishing)

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

(Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home

Marcus Samuelsson with Roy Finamore

(Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook*

The Editors of Saveur

(Weldon Owen)

International

The Cuban Table: A Celebration of Food, Flavors, and History

Ana Sofía Peláez and Ellen Silverman

(St. Martin’s Press)

My Paris Kitchen: Recipes and Stories*

David Lebovitz

(Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World

Gabriele Galimberti

(Clarkson Potter)

A New Napa Cuisine*

Photographer: Jen Munkvold and Taylor Peden

(Ten Speed Press)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Photographer: Ed Anderson

(Ten Speed Press)

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering*

Adam Danforth

(Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

Amy Bentley

(University of California Press)

The Spice & Herb Bible (Third Edition)

Ian and Kate Hemphill

(Robert Rose)

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes*

Jennifer McLagan

(Ten Speed Press)

Charcutería: The Soul of Spain

Jeffrey Weiss

(Agate Surrey)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient

Michael Ruhlman

(Little, Brown and Company)

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Amy Chaplin

(Roost Books)

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi*

Yotam Ottolenghi

(Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company

Mark Scarbrough and Bruce Weinstein

(Rodale Books)

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food

Ted Genoways

(HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu

Dan Jurafsky

(W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food*

Dan Barber

(Penguin Press)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced by the Foundation on April 24, 2015 and we’ll have an update there after.

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