James Beard Cookbook Awards 2015

Hollywood has its Oscars and the culinary world has the James Beard awards, probably the most prestigious awards in the culinary field. Established in his Greenwich Village home in NYC after his death, the James Beard Foundation hosts more than 250 culinary events a year and since 1990 has been awarding the prestigious James Beard Awards to cookbook authors, chefs, restauranteurs, food journalists, broadcasters and more. Winning the coveted award more or less guarantees a rush on the restaurant, book or whatever the award was granted for.

You can see the complete list of the nominees for the 2015 awards here. The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015. Winners of restaurant and chefs awards will be announced on May 4, 2015.

Since I love cookbooks and perhaps you do as well, I am listing the nominees for the 2015 cookbook awards here. It is nice to note that David Sterling of Los Dos cooking school in Merida where I recently attended a class was among the nominees in the International cookbook category. Some of the authors are well known (Yotam Ottolenghi, Dorie Greenspan), some are chef-mega-bloggers (David Lebovitz) and together this makes an interesting list to browse and contemplate.

American Cooking

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Heritage Sean Brock (Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes Erin Byers Murray and Jeremy Sewall (Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State Terry Thompson-Anderson (University of Texas Press)

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Baking and Desserts

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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads Kathleen Weber (Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & NonWheat Flours Alice Medrich (Artisan)

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Beverage

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Death & Co: Modern Classic Cocktails, with More than 500 Recipes Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail Dave Arnold (W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes Talia Baiocchi (Ten Speed Press)

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Cooking from a Professional Point of View

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Bar Tartine: Techniques & Recipes Nicolaus Balla and Cortney Burns (Chronicle Books)

Never Trust a Skinny Italian Chef Massimo Bottura (Phaidon Press)

Relæ: A Book of Ideas Christian F. Puglisi (Ten Speed Press)

 

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Focus on Health

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A Change of Appetite: Where Healthy Meets Delicious Diana Henry (Mitchell Beazley)

Cooking Light: Mad Delicious: The Science of Making Healthy Food Taste Amazing Keith Schroeder (Oxmoor House)

Nom Nom Paleo: Food for Humans Henry Fong and Michelle Tam (Andrews McMeel Publishing)

 

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General Cooking

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The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking Faith Durand and Sara Kate Gillingham (Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home Marcus Samuelsson (Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook The Editors of Saveur (Weldon Owen)

 

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International

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The Cuban Table: A Celebration of Food, Flavors and History Ana Sofía Peláez (St. Martin’s Press)

My Paris Kitchen: Recipes and Stories David Lebovitz (Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition David Sterling (University of Texas Press)

 

Photography

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In Her Kitchen: Stories and Recipes from Grandmas Around the World Photographer: Gabriele Galimberti (Clarkson Potter)

A New Napa Cuisine Photographer: Jen Munkvold and Taylor Peden (Ten Speed Press)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes Photographer: Ed Anderson (Ten Speed Press)

 

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Reference and Scholarship

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Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Adam Danforth (Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Amy Bentley (University of California Press)

The Spice & Herb Bible (Third Edition) Ian and Kate Hemphill (Robert Rose)

 

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Single Subject

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Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes Jennifer McLagan (Ten Speed Press)

Charcutería: The Soul of Spain Jeffrey Weiss (Agate Surrey)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient Michael Ruhlman (Little, Brown and Company)

 

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Vegetable Focused and Vegetarian

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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Amy Chaplin (Roost Books)

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi Yotam Ottolenghi (Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company Mark Scarbrough and Bruce Weinstein (Rodale Books)

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Writing and Literature

 

The Chain: Farm, Factory, and the Fate of Our Food Ted Genoways (HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu Dan Jurafsky (W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food Dan Barber (Penguin Press)

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