In the mood for food?

Photo by kodomut available through a Creative Commons License

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 Cooking
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson
641.5975 ACHESON

Baking and Dessert
Jeni's Splendid Ice Creams at Home
by Jeni Britton Bauer
641.862 BAUER

International
The Food of Morocco
by Paul Wolfert
641.5964 WOLFERT

Single Subject
All About Roasting
by Molly Stevens
641.71 STEVENS

Writing and Literature
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
B HAMILTON

Take A Real Bite Out of Crime With New Culinary Mysteries

Apple Turnover Murder / by Joanna Fluke
Fluke’s 13th Hannah Swensen mystery has her heroine putting in long hours at her bakery, The Cookie Jar, while balancing her moderately eventful love life—dating both the town dentist and the local sheriff simultaneously. But when a third love interest, local college professor Bradford Ramsey suddenly winds up dead, Hannah must put her amateur sleuthing skills to the test as certain unlikely suspects crop up at every corner. (MYS FLUKE)
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Batter Off Dead: A Pennsylvania Dutch Mystery / by Tamar Myers
Full-time mom and part-time sleuth Magdalena Yoder is eight and a half months pregnant when a local woman, the well-fed Minerva J. Jay, drops dead after consuming a hefty load of pancakes at the local Mennonite Brotherhood’s all-you-can-eat breakfast fundraiser. Now, Magdalena must balance the weight of her pregnancy with a most mysterious death. (MYS MYERS)
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The Battered Body / by J.B. Stanley
The “Supper Club”, composed of librarian James, policewoman Lucy, mailman Bennett, teacher Linda and activist Gillian, are catering James’ father’s wedding to the lovely and flashy Paulette on Christmas Eve. But when the bride turns up dead the night before the ceremony, the club is in for another mind-bending mystery. (MYS STANLEY)
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Bone Appetit / by Carolyn Haines
Sarah Booth Delaney has just had a miscarriage and decided that the best way to heal from her loss is to get away from things for a bit. Enrolling at the Viking Cooking School with her best friend and fellow amateur sleuth Tinkie, Sarah begins preparing for the ceremony at a beauty contest. But when several contestants become fatally ill, Sarah and Tinkie must re-engage their detective skills to solve one mystery that’s getting stranger by the minute. (MYS HAINES)
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A Catered Birthday Party: A Mystery With Recipes / by Isis Crawford
Sisters Bernie and Libby Simmons own A Little Taste of Heaven catering service and really have a chance to impress with their latest gig, doing a birthday luncheon for a client. Then they discover that the birthday party’s for a dog. When the big day arrives, Bernie and Libby think they’ve got everything under control until the hostess/dog owner, Trudy, falls head-first into the soup—poisoned. (MYS CRAWFORD)

Nonsectarian Vegetarian: Meatless Meals and More

The New Vegetarian Epicure: Menus—with 325 All-new Recipes—for Family and Friends / by Anna Thomas
‘The New Vegetarian Epicure’ is the first sequel to the renowned original by Anna Thomas, a book contributing to a surging vegetarian movement several decades previous. The first ‘Epicure’ provided legions of vegetarians with innovative ways of preparing and eating various meat-free dishes and the new book is virtually an addendum to the original, cataloging dozens of main course meals, appetizers, sides and snacks all in a reader-friendly fashion.


Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes / by Didi Emmons
Who hasn’t run into the problem of planning a get-together only to realize that several invited guests--who just happen to be vegetarians--won’t be able to eat half of what’s being served? Emmons book has every solution you’ll ever need to not only feed those other guests, but to impress your entire party with the hip, catchy plates of things like Portobello redhead pizza, Chinese noodles in chile oil, or soft polenta with tomato-spinach ragout.


All-American Vegetarian: A Regional Harvest of Low-Fat Recipes / by Barbara Grunes and Virginia Van Vynckt
Let’s face it. If you want to eat vegetarian, a majority of major ingredients to choose from are foreign? Not that there’s anything wrong with that. In fact, it may have more to do with American cuisine being geared towards McDonald’s and Chucky Cheese rather than Foie Gras or Tofu. With over 250 recipes from all corners of the USA, Grunes and partner Van Vynckt have served up some tasty vegetarian goodies that even Betty Crocker would love.


La Cucina Italiana Vegetarian Dishes: The Best of Modern Italian Cuisine / vegetarian recipes from La Cucina Italiana magazine
Just like the little emblem next to Olive Garden vegetarian specialities, the recipes from this bestselling gourmet magazine will wet your appetite without dampening the flavor associated with some of your favorite Italian cuisine. Everything from the spices to the pasta and cheeses with pictures of dishes are included in this book full of several of the most delicious selections from the Amalfi coast. Desserts too!


The Occasional Vegetarian: More Than 200 Robust Dishes to Satisfy Both Full- and Part-time Vegetarians / by Karen Lee
Lee along with co-writer Diane Porter understand that not everyone can undergo the immediate transformation of regular carnivorous meat-eating to total veganism overnight (if at all). So they've put together a well-balanced set of tasty dishes to accommodate both the strict vegetarian and those wishing to maintain a limited portion of meat within their daily diet.


101 Reasons Why I'm a Vegetarian / by Pamela Rice
Rice, founder of the non-profit VivaVegie Society and editor for VivaVine magazine, declares--more than once--her support and justification for the alternative diet/lifestyle of Vegetarianism. Without going into too much detail, Rice backs up the standard 'unethical treatment of animals' bit with more human problems like disease and budget (carnivores apparently spend 30% more at the grocer's) along with more widespread issues like heightened health insurance and economic overhead involved in land and deed regulations (tax breaks for cattle ranchers).
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