Time to stock your shelves with a new cookbook or two. The James Beard Foundation announced its winners Friday for its annual competition. The International Association of Culinary Professionals also announced their winners recently. Note that there are several overlapping winners from both groups, a sure sign of a must-have for your library.
for the james beard foundation
Cookbook of the Year Ø
"Gran Cocina Latina: The Food of Latin America," by Maricel E. Presilla (W.W. Norton & Co.)
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)
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