Beard Foundation announces best-cookbook nominations


What was your favorite cookbook of 2014? On Tuesday the James Beard Foundation announced its nominations in a dozen categories, ranging from baking and desserts to health-oriented.

Among the big names receiving nominations are South Carolina chef Sean Brock, star bakers Dorie Greenspan and Alice Medrich, three-star Italian chef Massimo Bottura, popular blogger David Lebovitz, London’s revolutionary Yotam Ottolenghi and Michael Ruhlman, author of 19 cookbooks.

The cookbook of the year award winner and the Cookbook Hall of Fame inductee will be announced April 24.


2015 James Beard Foundation Book Awards

American cooking: “Heritage,” Sean Brock; “The New England Kitchen: Fresh Takes on Seasonal Recipes,” Erin Byers Murray and Jeremy Sewall; “Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State,” Terry Thompson-Anderson.

Baking and dessert: “Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere,” Dorie Greenspan; “Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads,” Kathleen Weber; “Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours,” Alice Medrich.

Beverage: “Death & Co: Modern Classic Cocktails, With More Than 500 Recipes,” Alex Day, Nick Fauchald and David Kaplan; “Liquid Intelligence: The Art and Science of the Perfect Cocktail,” Dave Arnold; “Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes,” Talia Baiocchi.

Cooking from a professional point of view: “Bar Tartine: Techniques & Recipes,” Nicolaus Balla and Cortney Burns; “Never Trust a Skinny Italian Chef,” Massimo Bottura; “Relae: A Book of Ideas,” Christian F. Puglisi.

Focus on health: “A Change of Appetite: Where Healthy Meets Delicious,” Diana Henry; “Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing,” Keith Schroeder; “Nom Nom Paleo: Food for Humans,” Henry Fong and Michelle Tam.

General cooking: “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking,” Faith Durand and Sara Kate Gillingham; “Marcus Off Duty: The Recipes I Cook at Home,” Marcus Samuelsson; “Saveur: The New Classics Cookbook,” the editors of Saveur.

International: “The Cuban Table: A Celebration of Food, Flavors and History,” Ana Sofía Peláez; “My Paris Kitchen: Recipes and Stories,” David Lebovitz; “Yucatán: Recipes from a Culinary Expedition,” David Sterling.


Photography: “A New Napa Cuisine,” Photographer: Jen Munkvold and Taylor Peden; “In Her Kitchen: Stories and Recipes from Grandmas Around the World,” Gabriele Galimberti; “Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes,” Photographer: Ed Anderson.

Reference and scholarship: “Butchering Poultry, Rabbit, Lamb, Goat and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering,” Adam Danforth; “Inventing Baby Food: Taste, Health and the Industrialization of the American Diet,” Amy Bentley; “The Spice & Herb Bible,” Ian and Kate Hemphill.

Single subject: “Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes,” Jennifer McLagan; “Charcutería: The Soul of Spain,” Jeffrey Weiss; “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient,” Michael Ruhlman.

Vegetable-focused and vegetarian: “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” Amy Chaplin; “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi,” Yotam Ottolenghi; “Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company,” Mark Scarbrough and Bruce Weinstein.

Writing and literature: “The Chain: Farm, Factory and the Fate of Our Food,” Ted Genoways; “The Language of Food: A Linguist Reads the Menu,” Dan Jurafsky; “The Third Plate: Field Notes on the Future of Food,” Dan Barber.

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