James Beard book award nominees announced; chefs shortlisted


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The James Beard Foundation announced its 2012 book award nominations in 11 categories. The culinary organization’s numerous awards cover a lot of ground, including ‘outstanding restaurant design’ and ‘best restaurant graphics.’ Los Angeles design firm Air Conditioned’s Clive Piercy was nominated for the latter for his work at Farmshop in Santa Monica. Journalism award nominees include L.A. writers and editors Lesley Bargar Suter of Los Angeles magazine and Jonathan Gold, now at the Los Angeles Times, for his restaurant reviews at L.A. Weekly.

On the short list for best chef-Pacific are Michael Chiarello, Bottega, Yountville, Calif.; Chris Cosentino, Incanto, San Francisco; Christopher Kostow, the Restaurant at Meadowood, St. Helena, Calif.; Matt Molina, Osteria Mozza, Los Angeles; and Daniel Patterson, Coi, San Francisco. Dahlia Nervaez of Osteria Mozza in L.A. is shortlisted for outstanding pastry chef. Meanwhile, Nancy Silverton of Mozza is up for outstanding chef. Winners are to be announced in May.


And here’s the full list of book nominees:

American cooking: ‘A New Turn in the South: Southern Flavors Reinvented for Your Kitchen’ by Hugh Acheson (Clarkson Potter); ‘American Flavor’ by Andrew Carmellini and Gwen Hyman (Ecco); ‘Masala Farm: Stories and Recipes from an Uncommon Life in the Country’ by Suvir Saran with Raquel Pelzel and Charlie Burd (Chronicle Books).

Baking and dessert: ‘Baking Style: Art, Craft, Recipes’ by Lisa Yockelson (John Wiley & Sons); ‘Cooking with Chocolate: Essential Recipes and Techniques’ edited by Frédéric Bau (Flammarion); ‘Jeni’s Splendid Ice Creams at Home’ by Jeni Britton Bauer (Artisan).

Beverage: ‘An Ideal Wine: One Generation’s Pursuit of Perfection -- and Profit -- in California’ by David Darlington (Harper); ‘Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas’ by Brad Thomas Parsons (Ten Speed Press); ‘The Oxford Companion to Beer’ edited by Garrett Oliver (Oxford University Press).

Cooking from a professional point of view: ‘The Art of Living According to Joe Beef: A Cookbook of Sorts’ by Meredith Erickson, David McMillan and Frédéric Morin (Ten Speed Press); ‘Eleven Madison Park: The Cookbook’ by Daniel Humm and Will Guidara (Little, Brown and Company); ‘Modernist Cuisine’ by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab).

General cooking: ‘My Family Table: A Passionate Plea for Home Cooking’ by John Besh (Andrews McMeel Publishing); ‘Ruhlman’s Twenty’ by Michael Ruhlman (Chronicle Books); ‘The Splendid Table’s How to Eat Weekends’ by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter).

Focus on health: ‘Comfort Food Fix: Feel-Good Favorites Made Healthy’ by Ellie Krieger (John Wiley & Sons); ‘The Intolerant Gourmet: Glorious Food without Gluten & Lactose’ by Barbara Kafka (Artisan); ‘Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen’ by Heidi Swanson (Ten Speed Press).


International: ‘The Country Cooking of Italy’ by Colman Andrews (Chronicle Books); ‘The Food of Morocco by Paula Wolfert (Ecco); ‘The Food of Spain’ by Claudia Roden (Ecco).

Photography: ‘The Cheesemonger’s Kitchen,’ photographer Joseph De Leo (Chronicle Books); ‘Notes from a Kitchen: A Journey Inside Culinary Obsession,’ artist/photographer: Jeff Scott (Tatroux); ‘Rustica: A Return to Spanish Home Cooking,’ photographer: Alan Benson (Chronicle Books).

Reference and scholarship: ‘The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising’ by Kari Underly (John Wiley & Sons); ‘The Food Lover’s Guide to Wine’ by Karen Page and Andrew Dornenburg (Little, Brown and Co.); ‘Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920’ by Andrew P. Haley (The University of North Carolina Press).

Single subject: ‘All About Roasting’ by Molly Stevens (W.W. Norton & Co.); ‘Odd Bits: How to Cook the Rest of the Animal’ by Jennifer McLagan (Ten Speed Press); ‘Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi’ by Yotam Ottolenghi (Chronicle Books).

Writing and literature: ‘Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef’ by Gabrielle Hamilton (Random House); ‘Day of Honey: A Memoir of Food, Love, and War’ by Annia Ciezadlo (Free Press); ‘ Extra Virginity’ by Tom Mueller (W.W. Norton & Co.).



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-- Betty Hallock