In addition to honoring chefs, the James Beard Foundation has a separate category for Book Awards. This year’s winners include:

Cookbook of the Year

“Historic Heston,” Heston Blumenthal.

Cookbook Hall of Fame

Diana Kennedy

American Cooking

“The New Midwestern Table: 200 Heartland Recipes,” Amy Thielen.

Baking and Dessert

“The Art of French Pastry,” Jacquy Pfeiffer with Martha Rose Shulman.

Beverage

“The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, With Recipes,” Tony Conigliaro.

Cooking from a Professional Point of View

“Historic Heston,” Heston Blumenthal.

Photography

“René Redzepi: A Work in Progress,” Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team.

“Historic Heston,” Heston Blumenthal.

Focus on Health

“Gluten-Free Girl Every Day,” Shauna James Ahern with Daniel Ahern.

General Cooking

“Smoke: New Firewood Cooking,” Tim Byres

International

“Every Grain of Rice: Simple Chinese Home Cooking,” Fuchsia Dunlop.

Single Subject

“Culinary Birds: The Ultimate Poultry Cookbook,” John Ash with James O. Fraioli.

Reference and Scholarship

“Soul Food: The Surprising Story of an American Cuisine One Plate at a Time,” Adrian Miller.

Vegetable Focused and Vegetarian

“Vegetable Literacy,” Deborah Madison.

Writing and Literature

“Salt Sugar Fat: How the Food Giants Hooked Us,” Michael Moss.