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Continued: Cookbook award winners from the James Beard Foundation

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Last update: May 8, 2013 - 2:41 PM

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

First Book (the Julia Child Award)

“The Smitten Kitchen Cookbook,” by Deborah Perelman (Random House/Alfred A. Knopf)

General

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

International

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

American

“Hiroko’s American Kitchen:  Cooking With Japanese Flavors,” by Hiroko Shimbo (Andrews McMeel)

Compilations

“La Cucina Italiana Encyclopedia of Italian Cooking,” by the editors of La Cucina Italiana (Rizzoli)

Single Subject

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

Literary Food Writing

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

Baking (Savory or Sweet)

“Flour Water Salt Yeast:  The Fundamentals of Artisan Bread and Pizza,” by Ken Forkish (Ten Speed Press)

Chefs and Restaurants

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  • Recipes: Yuca Fingers With Cilantro Sauce Presilla

    Wednesday May 8, 2013

    Yuca Fingers With Cilantro Sauce PresillaServes 6 to 8.From “Gran Cocina Latina:  The Food of Latin America,” by Maricel E....

  • This undated publicity photo provided by W.W. Norton shows the cover of Cuban-born chef Maricel E. Presilla's cookbook, "Gran Cocina Latina."

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