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)
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