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Book awards: James Beard Foundation Award Nominee

Book awards by cover

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Works (101)

TitlesOrder
U.S.A. Cookbook by Sheila Lukins
The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia RodenGeneral, 1997
1,000 Italian Recipes by Michele ScicoloneInternational, 2005
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur SchwartzFood of the Americas, 2005
The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie HiblerSingle Subject, 2005
Bouchon by Thomas KellerCooking from a Profesional Point of View, 2005
The Cafe Paradiso Cookbook (Atrium Press) by Denis CotterVegetarian, 2005
Chocolate American Style by Lora BrodyBaking and Desserts, 2005
The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds by Amy GoldmanReference, 2005
Cooking New American : How to Cook the Food You Love to Eat by Fine Cooking MagazineFood of the Americas, 2005
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) by Patricia JamiesonFocus on Health, 2005
Feast: Food to Celebrate Life by Nigella LawsonEntertaining and Special Occasions, 2005
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank StittCooking from a Profesional Point of View, 2005
Italian Slow and Savory by Joyce GoldsteinInternational, 2005
Jamie's Dinners: The Essential Family Cookbook by Jamie OliverGeneral, 2005
A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match by Lucy WavermanEntertaining and Special Occasions, 2005
Noble Rot: A Bordeaux Wine Revolution by William EchiksonWine and Spirits, 2005
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. SmithReference, 2005
Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates by Fran BigelowBaking and Desserts, 2005
Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick BaylessGeneral, 2005
Rick Stein's Complete Seafood by Rick SteinSingle Subject, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena BassCooking from a Profesional Point of View, 2005
The Spiaggia Cookbook: Eleganza Italiana in Cucina by Tony MantuanoPhotography, 2005
Spice: The History of a Temptation by Jack TurnerWriting on Food, 2005
Toast by Nigel SlaterWriting on Food, 2005
Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse by Dana JacobiFocus on Health, 2005
The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003 by Clive Coates M. W.Wine and Spirits, 2005
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack BishopVegetarian, 2005
4000 Champagnes by Richard JuhlinWine and Spirits, 2006
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick MalgieriBaking and Dessert, 2006
Boulevard: The Cookbook by Nancy OakesCooking from a Professional Point of View, 2006
Charcuterie by Michael RuhlmanSingle Subject, 2006
Chocolate Obsession: Confections and Treats to Create and Savor by Michael RecchiutiBaking and Dessert, 2006
Cooking School Secrets For Real-World Cooks by Linda CarucciGeneral, 2006
The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100+ Tips for Simple, Everyday Carbohydrate Control by Joyce HendleyHealthy Focus, 2006
The Emperor of Wine: The Rise of Robert M. Parker, Jr., and the Reign of American Taste (P.S.) by Elin MccoyWine and Spirits, 2006
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace ParisiSingle Subject, 2006
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters by Nikki SilvaWriting on Food, 2006
How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques by Fine Cooking EditorsReference, 2006
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey AlfordPhotography, 2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen FerrisWriting on Food, 2006
Mexican Everyday by Rick BaylessFood of the Americas, 2006
The New Spanish Table by Anya von BremzenInternational, 2006
Nobu Now by Nobuyuki MatsuhisaCooking from a Professional Point of View, 2006
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike MillsFood of the Americas, 2006
Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead by Diane PhillipsEntertaining and Special Occasions, 2006
Perfect Recipes for Having People Over by Pam AndersonEntertaining and Special Occasions, 2006
Uncooked by Lyndsay MikanowskiPhotography, 2006
Vegetarian Suppers from Deborah Madison's Kitchen by Deborah MadisonHealthy Focus, 2006
Washoku: Recipes From The Japanese Home Kitchen by Elizabeth AndohInternational, 2006
What Einstein Told His Cook 2 by Robert L. WolkeReference, 2006
Arabesque by Claudia RodenInternational, 2007
The Big Book of Appetizers: More Than 250 Recipes for Any Occasion by Meredith DeedsEntertaining, 2007
Braise: A Journey Through International Cuisine by Daniel BouludSingle Subject, 2007
Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourme by Alice Arndt (Editor)Reference, 2007
The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends by Barbara Scott-GoodmanHealthy Focus, 2007
Dishes from the Wild Horse Desert: Norteño Cooking of South Texas by Melissa GuerraFood of the Americas, 2007
EatingWell Serves Two: 150 Healthy in a Hurry Suppers by Jim RomanoffHealthy Focus, 2007
The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra PonzekGeneral, 2007
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel RichardCooking from a Professional Point of View, 2007
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tus by Bill BufordWriting on Food, 2007
Heirloom cooking with the Brass sisters, queens of comfort food : recipes you remember & love by Marilynn BrassBaking and Dessert, 2007
The Improvisational Cook by Sally SchneiderGeneral, 2007
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea NguyenAsian Cooking, 2007
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro MurataPhotography, 2007
Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska by Kathy CaseyFood of the Americas, 2007
Keys to the Cellar: Strategies and Secrets of Wine Collecting by Peter D. MeltzerWine and Spirits, 2007
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur FlourBaking and Dessert, 2007
The Opera Lover's Cookbook: Menus for Elegant Entertaining by Francine SeganEntertaining, 2007
The Organic Cook's Bible by Jeff CoxReference, 2007
The Professional Chef by The Culinary Institute of AmericaCooking from a Professional Point of View, 2007
Spice: Flavors of the Eastern Mediterranean by Ana SortunInternational, 2007
The Sushi Experience by Hiroko ShimboAsian Cooking, 2007
Tartine by Elisabeth PrueittPhotography, 2007
The United States of Arugula: How We Became a Gourmet Nation by David KampWriting on Food, 2007
Vegetable Soups from Deborah Madison's Kitchen by Deborah MadisonSingle Subject, 2007
The Wines of France: The Essential Guide for Savvy Shoppers by Jacqueline FriedrichWine and Spirits, 2007
The Art and Soul of Baking by Sur La Table2009
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz2009
Baking for All Occasions by Flo Braker2009
The Best Casserole Cookbook Ever by Beatrice Ojakangas2009
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford2009
The Bon Appetit Cookbook by Barbara Fairchild2009
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu2009
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely2009
The EatingWell for a Healthy Heart Cookbook: 175 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) by Philip Ades2009
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger2009
The Harney & Sons Guide to Tea by Michael Harney2009
Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji Wakiya2009
How to Cook Everything: Simple Recipes for Great Food by Mark Bittman2009
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen2009
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart2009
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein2009
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson2009
Raising Steaks: The Life and Times of American Beef by Betty Fussell2009
The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim2009
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop2009
Under Pressure: Cooking Sous Vide by Thomas Keller2009
The Wines of Burgundy: Revised Edition by Clive Coates M.W.2009
WineWise by stevenkolpan2009

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