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2010 Cookbook Awards

Each year the International Association of Culinary Professionals (IACP) and the James Beard Foundation select nominees for cookbook awards in a variety of categories. The IACP winners were announced April 22, 2010 and the James Beard Foundation award winners were announced May 2. You can also check out the award winners from 2009.

2010 IACP Awards

Cookbook of the Year

Beranbaum, Rose Levy
Rose's Heavenly Cakes
TX771.B464 2009x
Wonderful photographs and expert directions lead to delicious creations.
 

American

Winner

Besh, John
My New Orleans: The Cookbook
q TX715.2.L68 B467 2009
 

Finalists

Guas, David and Raquel Pelzel
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
A rich gumbo of authentic Southern sweets: beignets, peanut brittle, bananas Foster, pralines, heavenly hash, pecan pie, sweet potato tart tatin, calas fried rice fritters, lemon icebox pie, cafe au lait cème brûlée, fried apple pie, mahatma rice pudding, cane syrup ice cream, black & blue crumble, red velvet cake.
 
Samuelsson, Marcus and Heidi Walters
New American Table
TX715.S14523 2009
 
Link, Donald and Paula Disbrowe
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
TX715.2.L68 L56 2009
Link is the chef-owner of two New Orleans restaurants, Herbsaint and Cochon. In Cochon, he showcases the food he grew up preparing and eating at his grandfather's side.
 
 

Baking: Savory or Sweet

Winner

Beranbaum, Rose Levy
Rose's Heavenly Cakes
TX771.B464 2009x
Wonderful photographs and expert directions lead to delicious creations.
 

Finalists

Gray, Melissa
All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
TX771.G688 2009x
A wide variety of cake recipes are included from the simple "Man Catcher" to the more complex.
 
Lahey, Jim and Rick Flaste
My Bread: The Revolutionary No-Work, No-Knead Method
TX769.L256 2009
This book showcases an easy way for anyone to make bread.
 
 

Chefs & Restaurants

Winner

Keller, Thomas and Dave Cruz
Ad Hoc at Home
q TX715.K29164 2009
Based on the food served at his less formal Ad Hoc restaurant, Thomas Keller of The French Laundry shares family-style recipes and comfort food that you can make at home.
 

Finalists

Stitt, Frank
Bottega Favorita
q TX723.S7984 2009
"A Southern chef's love affair with Italian food"
Bottega Restaurant is located in Birmingham, Alabama.
 
Psilakis, Michael
How to Roast a Lamb: New Greek Classic Cooking
TX723.5.G74 P75 2009
Co-owner of Kefi Restaurant in New York City.
 
 

Children, Youth and Family

Winner

Sinskey, Maria Helm
Williams-Sonoma Family Meals: Creating Traditions in the Kitchen
TX714.S585485 2008x
The importance of cooking and sharing "made-from-scratch" meals with your family is emphasized here.
 

Finalists

Mushet, Cindy and Sur La Table
Baking Kids Love
 
Quinn, Lucinda Scala
Mad Hungry: Feeding Men and Boys - Recipes, Strategies and Survival Techniques
TX714.S3154 2009
Quinn is a television host for Everyday Food and Martha Stewart Living's Executive Food Director.
 
 

Compilations

Winner

Reichl, Ruth (editor)
Gourmet Today: More Than 1,000 All-New Recipes for the Contemporary Kitchen
TX725.A1 R444 2009
Although Gourmet magazine has ceased publication, you can still peruse their recipes in this 1000 page collection.
 

Finalists

 
Editors of Southern Living
Southern Living Comfort Food: A Delicious Trip down Memory Lane
Real Southern Comfort...
 
 

Culinary History

Winner

Quinzio, Jeri
Of Sugar and Snow: A History of Ice Cream Making
TX795.Q59 2009
In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way.
 

Finalists

Grivetti, Louis and Howard-Yana Shapiro
Chocolate: History, Culture, and Heritage
 
 
 

First Book/The Julia Child Award
The KitchenAid Award

Winner

Leite, David
The New Portuguese Table: Exciting Flavors from Europe's Western Coast
TX723.5.P7 L44 2009
Leite is a three-time James Beard-award winner and proprietor of the blog LeitesCulinaria.com.
 

Finalists

Pizarro, José
Seasonal Spanish Food
TX723.5.S7 P484 2010x
Simple recipes with fresh ingredients from this native of Spain, who also includes information about his homeland's traditions.
 
Roberts, Yara Castro and Richard Roberts
The Brazilian Table
TX716.B6 R62 2009
Yara Castro Roberts is the first Brazilian chef to write about its cuisine in English.
 
 

Food Photography & Styling

Winner

Attenborough, Alison and Jamie Kimm
(Williams-Sonoma) Cooking for Friends
 

Finalists

Hastings, Chris and Idie Hastings
Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions
The Hot and Hot Fish Club Restaurant is another Birmingham, Alabama restaurant.
 
Harary, Nicholas and Peter Zuorick
Nicholas: The Cookbook
 
 

Food Reference & Technical

Winner

The French Culinary Institute
The Fundamental Techniques of Classic Pastry Arts
 

Finalists

Herbst, Ron
The Deluxe Food Lover's Companion
TX349.H533 2009x
An updated version of the Food Lover's Companion.
 
Kostioukovitch, Elena
Why Italians Love to Talk About Food
TX723.K6813 2009
 
 

General
The Eat Your Books Award

Winner

Alexander, Stephanie
Stephanie Alexander's Kitchen Garden Companion
 

Finalists

Katzen, Mollie
Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen
TX714.K372 2009
The Moosewood Cookbook author includes simple recipes for vegetarians and meat eaters alike.
 
Sinskey, Maria Helm
Williams-Sonoma Family Meals: Creating Traditions in the Kitchen
TX714.S585485 2008x
The importance of cooking and sharing "made-from-scratch" meals with your family is emphasized here.
 
 

Health and Special Diet

Winner

Katz, Rebecca and Mat Edelson
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
RC271.D52 K375 2009
Helpful advice for cooking and caring for a cancer patient is included here with many easy-to-digest recipes.
 

Finalists

Rucker, Dean and Marah Stets
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
TX741.R8185 2009
An array of wholesome, appealing recipes and hints for healthy living from the well known Southern California spa.
 
Shafia, Louisa
Lucid Food: Cooking for an Eco-Conscious Life
TX741.S493 2009
Any cookbook with rhubarb on the cover and a recipe using gingko nuts gets my vote!
 
 

International
The Le Cordon Bleu Award

Winner

Lo, Eileen Yin-Fei
Mastering the Art of Chinese Cooking
q TX724.5.C5 L59457 2009x
Yin-Fei Lo has written other Chinese cookbooks, concentrating on the Cantonese cuisine of her birthplace, such a The Chinese Kitchen and My Grandmother's Chinese Kitchen.
 

Finalists

Mallmann, Francis and Peter Kaminsky
Seven Fires: Grilling the Argentine Way
Thick steaks and chimichurri sauce.
 
Nguyen, Luke
The Songs of Sapa: Stories and Recipes from Vietnam
 
 

Literary Food Writing
The Cuisinart Award

Winner

Stuart, Tristram
Waste: Uncovering the Global Food Scandal
TD899.F585 S78 2009
Since European and American food manufacturers, supermarkets and consumers throw away between 30% and 50% of their food supply, the solution to feeding the world's population might be to end the waste rather than to produce more.
 

Finalists

Grimes, William
Appetite City: A Culinary History of New York
GT2853.U5 G75 2009
 
Lebovitz, David
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
TX637.L42 2009
An American chef living in Paris intersperses recipes with tales of his humorous adventures.
 
 

Professional Kitchens

Winner

The Culinary Institute of America
Baking and Pastry: Mastering the Art and Craft (2nd Edition)
(A previous edition is available in the library.)
 

Finalists

Kalanty, Michael
How To Bake Bread: The Five Families of Bread
Chef Mike Kalanty teaches bread baking at the California Culinary Academy in San Francisco
 
The International Culinary Schools at The Art Institutes
International Cuisine
Presents 415 recipes from seventeen different countries or regions, with instructions formulated for twenty-first century practices and an emphasis on locally grown foods and sustainability, with information on each area's history, geography, and culture alongside information on cooking techniques, and contains a culinary glossary. An electronic version is available through Follett Books.
 
 

Single Subject

Winner

Brown, Al
Go Fish
Al Brown is a New Zealand fisherman.
 

Finalists

Nguyen, Andrea
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
q TX724.5.A1 N495 2009x
A wonderful collection of dough and wrap recipes from the East.
 
Mallmann, Francis and Peter Kaminsky
Seven Fires: Grilling the Argentine Way
Thick steaks and chimichurri sauce.
 
 

Wine, Beer and Spirits

Winner

Maclean, Charles
World Whiskey
"a long overdue visual bible of over 700 worldwide whiskeys"
 

Finalists

Edwards, Michael
The Finest Wines of Champagne: A Guide to the Best Cuvees, Houses, and Growers
 
Himelstein, Linda
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire
TP591.S64 H56 2009
An engrossing tale of the man who marketed vodka to the Russians.
 
 

James Beard Foundation Cookbook Nominees

For cookbooks published in English in 2009. Winners were announced May 2, 2010.

Cookbook of the Year

Andrews, Colman
The Country Cooking of Ireland
q TX717.5.A53 2009x
Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside.
 

Cookbook Hall of Fame

The Book of Middle Eastern Food
Roden, Claudia
A Book of Middle Eastern Food
TX725.M628 R636 2000x
We only have an updated version of this 1968 classic. So if you have an old copy of it, hold on to it!
 

American Cooking

Winner

Link, Donald and Paula Disbrowe
Real Cajun
TX715.2.L68 L56 2009
Link is the chef-owner of the New Orleans restaurant, Cochon, where he showcases the food he grew up preparing and eating at his grandfather's side.
 

Finalists

Besh, John
My New Orleans: The Cookbook
q TX715.2.L68 B467 2009
 
Lee, Matt and Ted Lee
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
TX715.2.S68 L444 2009x
These brothers from South Carolina make Southern Cooking faster and simpler than in their previous Lee Bros. Southern Cookbook. Check out their Boiled Peanuts online catalog.
 
 

Baking and Dessert

Winner

Peterson, James
Baking
q TX763.P383 2009x
In 300 recipes and auxiliary techniques -- most accompanied by illuminating step-by-step photographs -- Peterson teaches classic baking.
 

Finalists

Guas, David and Raquel Pelzel
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
A rich gumbo of authentic Southern sweets: beignets, peanut brittle, bananas Foster, pralines, heavenly hash, pecan pie, sweet potato tart tatin, calas fried rice fritters, lemon icebox pie, cafe au lait cème brûlée, fried apple pie, mahatma rice pudding, cane syrup ice cream, black & blue crumble, red velvet cake.
 
Reinhart, Peter
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
TX769.R4175 2009
Each recipe is broken into "Do Ahead" and "On Baking Day" sections, and engineered for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from artisan bakeries.
 
 

Beverage

Winner

Grahm, Randall
Been Doon So Long: A Randall Grahm Vinthology
 

Finalists

Himelstein, Linda
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire
TP591.S64 H56 2009
An engrossing tale of the man who marketed vodka to the Russians.
 
Maclean, Charles
World Whiskey
"a long overdue visual bible of over 700 worldwide whiskeys"
 
 

Cooking from a Professional Point of View

Winner

The French Culinary Institute with Judith Choate
The Fundamental Techniques of Classic Pastry Arts
 

Finalists

Walt, James
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
 
Chang, David and Peter Meehan
Momofuku
TX724.5.A1 C43 2009x
David Chang is proprietor of several New York City restaurants. Momofuku means "lucky peach" and they try their best "to serve delicious american food", but obviously with an Asian touch.
 
 

General Cooking

Winner

Keller, Thomas and Dave Cruz
Ad Hoc at Home
q TX715.K29164 2009
Based on the food served at his less formal Ad Hoc restaurant, Thomas Keller of The French Laundry shares family-style recipes and comfort food that you can make at home.
 

Finalists

Canora, Marco with Catherine Young
Salt to Taste: The Keys to Confident, Delicious Cooking
The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate.
 
Jones, Judith
The Pleasures of Cooking for One
TX652.J6723 2009
From the legendary editor of some of the world's greatest cooks-- including Julia Child and James Beard-- a passionate and practical book about the joys of cooking for one.
 
 

Healthy Focus

Winner

Thomas, Anna
Love Soup: 160 All-New Vegetarian Recipes
TX757.T47 2009
From the author of The Vegetarian Epicure.
 

Finalists

Price, Jessie and the Editors of EatingWell
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook
RA784.P738849 2009x
Can you make baked potatoes au gratin and macaroni and cheese healthy?
 
Rucker, Dean and Marah Stets
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
TX741.R8185 2009
An array of wholesome, appealing recipes and hints for healthy living from the well known Southern California spa.
 
 

International

Winner

Andrews, Colman
The Country Cooking of Ireland
q TX717.5.A53 2009x
Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside.
 

Finalists

Bastianich, Lidia and Tanya Bastianich Manuali
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
TX723.B31567 2009
Lidia Bastianich acquaints us with lesser known regions of Italy (as opposed to Sicily and Tuscany), offering us uncomplicated recipes for simple home-cooked dishes, including many suitable for vegetarians. The recipes are from the local people she met: the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. Her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
 
Lo, Eileen Yin-Fei
Mastering the Art of Chinese Cooking
q TX724.5.C5 L59457 2009x
Yin-Fei Lo has written other Chinese cookbooks, concentrating on the Cantonese cuisine of her birthplace, such a The Chinese Kitchen and My Grandmother's Chinese Kitchen.
 
 

Photography

Winner

Mallmann, Francis and Peter Kaminsky
Photographer: Santiago Solo Monllor
Seven Fires: Grilling the Argentine Way
Thick steaks and chimichurri sauce.
 

Finalists

Carter, Earl (Photographer)
Eat Ate
 
Brissman, Paul (Photographer)
New American Table
TX715.S14523 2009
 
 

Reference and Scholarship

Winner

Zanini De Vita, Oretta
Encyclopedia of Pasta
TX394.5.Z35 2009
Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information for each variety of pasta.
 

Finalists

Coe, Andrew
Chop Suey: A Cultural History of Chinese Food in the United States
TX724.5.C5 C64 2009
A short, dense history.
 
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
Completely Revised and Updated by Librarie Larousse
 
 

Single Subject

Winner

Suhanosky, Ron and Colleen with Susan Simon
Pasta Sfoglia: From Our Table to Yours, More than 100 Fresh, Seasonal Pasta Dishes
The owners of Sfoglia Restaurants (Sfoglia means an uncut sheet of pasta) offer instructions on making fresh pasta.
 

Finalists

Purviance, Jamie
Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling
Weber's Way to Grill includes and embraces any way to grill so long as it works, with over 1,000 step-by-step photos.
 
Bone, Eugenia
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
TX603.B6577 2009
In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way.
 
 

Writing and Literature

Winner

Sax, David
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
TX945.4.S393 2009
Sax journeys across the United States and around the world in search of authentic delicatessens. He investigates the deli's history, its diaspora, and its next generation in this great read that's a vibrant travelogue about Jewish food.
 

Finalists

Brockman, Terra
The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm
S605.5.B76 2009
Biologist and writer Brockman takes readers through a year on her family's farm in central Illinois.
 
Stuart, Tristram
Waste: Uncovering the Global Food Scandal
TD899.F585 S78 2009
Since European and American food manufacturers, supermarkets and consumers throw away between 30% and 50% of their food supply, the solution to feeding the world's population might be to end the waste rather than to produce more.