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Continued: James Beard cookbook finalists announced

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Last update: March 20, 2013 - 2:04 PM

“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)

“The Sprouted Kitchen: A Tastier Take on Whole Foods,” by Sara Forte (Ten Speed Press)

“True Food: Seasonal, Sustainable, Simple, Pure,” by Sam Fox and Andrew Weil with Michael Stebner (Little, Brown and Company)

General Cooking

“Canal House Cooks Every Day,” by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing)

“Modernist Cuisine at Home,” by Nathan Myhrvold and Maxime Bilet (The Cooking Lab)

“What Katie Ate: Recipes and Other Bits & Pieces,” by Katie Quinn Davies (Viking Studio)


“Burma: Rivers of Flavor,” by Naomi Duguid (Artisan)

“Gran Cocina Latina: The Food of Latin America,” by Maricel E. Presilla (W.W. Norton & Company)

“Jerusalem: A Cookbook,” by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)


“Bouchon Bakery,” photographer Deborah Jones (Artisan)

“Toqué! Creators of a New Quebec Gastronomy,” photographer Dominique Malaterre (les éditions du passage)

“What Katie Ate: Recipes and Other Bits & Pieces,” photographer Katie Quinn Davies (Viking Studio)

Reference and Scholarship

“101 Classic Cookbooks: 501 Classic Reci­pes,” by Marvin J. Taylor and Clark Wolf (Rizzoli New York)

“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World,” by Sandor Ellix Katz (Chelsea Green Publishing)

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