Reading Copy Book Blog

The James Beard foundation gives out awards each year for the best and brightest in the food and beverage industry, including a whopping 11 categories of cookbooks. Here is the best of 2008.

AMERICAN COOKING
Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz

Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans Edited by: Marcelle Bienvenu and Judy Walker

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

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

Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations by Flo Braker

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

BEVERAGE
The Harney and Sons Guide to Tea by Michael Harney with Emily Kaiser

The Wines of Burgundy by Clive Coates

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

COOKING FROM A PROFESSIONAL POINT OF VIEW
Alinea by Grant Achatz

The Big Fat Duck Cookbook by Heston Blumenthal

Under Pressure: Cooking Sous Vide by Thomas Keller

GENERAL COOKING
How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman

Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart with Sarah Carey

The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild

HEALTHY FOCUS
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González

EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the Editors of EatingWell

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 and Naomi Duguid. You can also check out our author interview with Jeffrey and Naomi from a couple months ago.

Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore by Robert Danhi

PHOTOGRAPHY
The Big Fat Duck Cookbook Photographer: Dominic Davies Artist: Dave McKean

Decadent Desserts Photographer: Thomas Dhellemmes

Haute Chinese Cuisine from the Kitchen of Wakiya Photographer: Masashi Kuma

REFERENCE AND SCHOLARSHIP
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg

The Science of Good Food by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D.

SINGLE SUBJECT
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein

The Best Casserole Cookbook Ever by Beatrice Ojakangas

WRITING AND LITERATURE
In Defense of Food by Michael Pollan

Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop

Raising Steaks: The Life and Times of American Beef by Betty Fussell

This entry was posted on Wednesday, March 25th, 2009 at 8:37 am and is filed under AbeBooks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.