Every year the James Beard Foundation recognizes the best and brightest in the food industry — chefs, restaurateurs, authors, food journalists, and more — People further the foundation's mission to "celebrate, nurture, and preserve America’s diverse culinary heritage and future."
Many of these awards go to cookbooks and other food-related books and their authors. We've got several of this year's winners. I've listed them below beneath their respective categories:
American CookingA New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson
641.5975 ACHESON
Baking and DessertJeni's Splendid Ice Creams at Home
by Jeni Britton Bauer
641.862 BAUER
InternationalThe Food of Morocco
by Paul Wolfert
641.5964 WOLFERT
Single SubjectAll About Roasting
by Molly Stevens
641.71 STEVENS
Writing and LiteratureBlood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
B HAMILTON
1 comment:
Blood, bones and butter was an awesome read whether you like to cook or not!
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