Bite of the Best

The James Beard Foundation recently announced the final nominees for the 2010 James Beard Foundation Awards for cookbooks published in English in 2009. The nominees are:

Category: American Cooking
My New Orleans
by John Besh
(Andrews McMeel Publishing, LLC)

Real Cajun
by Donald Link with Paula Disbrowe
(Clarkson Potter)

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
by Matt Lee, Ted Lee
(Clarkson Potter)

Category: Baking and Dessert
Baking
by James Peterson
(Ten Speed Press)

DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
by David Guas, Raquel Pelzel
(The Taunton Press)

Peter Reinhart’s Artisan Breads Every Day
by Peter Reinhart
(Ten Speed Press)

Category: Beverage
Been Doon So Long: A Randall Grahm Vinthology
by Randall Grahm
(University of California Press)

The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire
by Linda Himelstein
(HarperBusiness)

World Whisky
by Charles Maclean
(DK Publishing)

Category: Cooking from a Professional Point of View
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
by James Walt
(Douglas & McIntyre)

Momofuku
by David Chang, Peter Meehan
(Clarkson Potter)

The Fundamental Techniques of Classic Pastry Arts
by The French Culinary Institute with Judith Choate
(Stewart, Tabori & Chang)

Category: General Cooking
Ad Hoc at Home
by Thomas Keller
(Artisan Books)

Salt to Taste: The Keys to Confident, Delicious Cooking
by Marco Canora with Catherine Young
(Rodale)
The Pleasures of Cooking for One
by Judith Jones
(Alfred A. Knopf)

Category: Healthy Focus
EatingWell Comfort Foods Made Healthy
by Jesse Price, the Editors of EatingWell
(The Countryman Press)

Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
by Dean Rucker with Marah Stets
(Clarkson Potter)

Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure
by Anna Thomas
(W.W. Norton & Company)

Category: International
Lidia Cooks from the Heart of Italy
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
(Alfred A. Knopf)

Mastering the Art of Chinese Cooking
by Eileen Yin-Fei Lo
(Chronicle Books)

The Country Cooking of Ireland
by Colman Andrews
(Chronicle Books)
Category: Photography
Eat Ate
Photographer: Earl Carter
(Chronicle Books)

New American Table
Photographer: Paul Brissman
(John Wiley & Sons, Inc.)

Seven Fires: Grilling the Argentine Way
Photographer: Santiago Solo Monllor
(Artisan Books)

Category: Reference and Scholarship
Chop Suey: A Cultural History of Chinese Food in the United States
by Andrew Coe
(Oxford University Press)

Encyclopedia of Pasta
by Oretta Zanini de Vita
Translated by: Maureen B. Fant
(University of California Press)

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated
by Librarie Larousse
(Clarkson Potter)

Category: Single Subject
Pasta Sfoglia
by Ron Suhanosky, Colleen Suhanosky
(John Wiley & Sons, Inc.)

Weber’s Way to Grill
by Jamie Purviance
(Oxmoor House)

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
by Eugenia Bone
(Clarkson Potter)

Category: Writing and Literature
Save the Deli
by David Sax
(Houghton Mifflin Harcourt)

The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm
by Terra Brockman
(Agate Surrey)

Waste: Uncovering the Global Food Scandal
by Tristram Stuart
(W.W. Norton & Company)