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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

“The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook,” by Anne Willan with Mark Cherniavsky and Kyri Claflin (University of California Press)

Single Subject

“Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish,” by Jesse Griffiths (Welcome Books)

“Modern Sauces: More Than 150 Recipes for Every Cook, Every Day,” by Martha Holmberg (Chronicle Books)

“Ripe: A Cook in the Orchard,” by Nigel Slater (Ten Speed Press)

Vegetable Focused and Vegetarian

“Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market,” by Tama Matsuoka Wong with Eddy Leroux (Clarkson Potter Publishers)

“Herbivoracious: A Flavor Revolution, With 150 Vibrant and Original Vegetarian Recipes,” by Michael Natkin (The Harvard Common Press)

“Roots: The Definitive Compendium With More Than 225 Recipes,” by Diane Morgan (Chronicle Books)

Writing and Literature

“The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table,” by Tracie McMillan (Scribner)

“The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance,” by Thomas McNamee (Free Press)

“Yes, Chef: A Memoir,” by Marcus Samuelsson (Random House)



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