Time to stock your shelves with a new cookbook or two. The James Beard Foundation announced its winners Friday for its annual competition.
Cookbook of the Year: "Gran Cocina Latina: The Food of Latin America," by Maricel E. Presilla (W.W. Norton & Company)
Cookbook Hall of Fame: Anne Willan, for the whole of her cookbook authorship, which includes 30 books
American Cooking: "Mastering the Art of Southern Cooking," by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)
Baking and Dessert: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza," by Ken Forkish (Ten Speed Press)
Beverage: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours," by Jancis Robinson, Julia Harding, and José Vouillamoz (Ecco)
Cooking from a Professional Point of View: "Toqué! Creators of a New Quebec Gastronomy," by Normand Laprise (les éditions du passage)
Focus on Health: "Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today’s Home Cook," by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)
General Cooking: "Canal House Cooks Every Day," by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel)
International: "Jerusalem: A Cookbook," by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)
Photography: "What Katie Ate: Recipes and Other Bits & Pieces," Photographer: Katie Quinn Davies (Viking Studio)
Reference and Scholarship: "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World," by Sandor Ellix Katz (Chelsea Green Publishing)
Single Subject: "Ripe: A Cook in the Orchard," by Nigel Slater (Ten Speed Press)
Vegetable Focused and Vegetarian: "Roots: The Definitive Compendium with More Than 225 Recipes," by Diane Morgan (Chronicle Books)
Writing and Literature: "Yes, Chef: A Memoir," by Marcus Samuelsson (Random House)
For a complete list of all the James Beard awards, go to http://www.jamesbeard.org/awards.
See the earlier posting of cookbook winners in the competition by theInternational Association of Culinary Professionals.