James Beard Foundation Award

Given by James Beard Foundation

Other Names: R.T. French Tastemaker Awards, Tastemaker Award, James Beard Foundation Award Nominee
469 Works / 480 Items 149,838 Books 3,007 Reviews 4.1
All, Winner (243), Nominee (237)
All, 2023 (15), 2022 (13), 2020 (13), 2019 (13), 2018 (15), 2017 (10), 2015 (14), 2014 (33), 2013 (37), 2012 (36), 2011 (33), 2010 (34), 2009 (35), 2008 (16), 2007 (41), 2006 (36), 2005 (41), 2004 (5), 2003 (5), 2002 (4), 2001 (2), 2000 (4), 1999 (1), 1998 (2), 1997 (2), 1996 (2), 1995 (2), 1994 (1)

Winner 243

Tava: Eastern European Baking and Desserts From Romania & Beyond by Irina GeorgescuBaking & Desserts2023
The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro by Toby MaloneyBeverage with Recipes2023
Exploring the World of Japanese Craft Sake: Rice, Water, Earth by Nancy MatsumotoBeverage without Recipes2023
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio LeoBread2023
Diasporican: A Puerto Rican Cookbook by Illyanna MaisonetEmerging Voice Award2023
Eating While Black: Food Shaming and Race in America by Psyche A. Williams-ForsonFood Issues and Advocacy2023
The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook] by Andy BaraghaniGeneral2023
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick MartínezInternational2023
Savor: A Chef's Hunger for More by Fatima AliLiterary Writing About Food, Wine & Spirits2023
Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History by Jori LewisReference, History, and Scholarship2023
Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul by Kevin BludsoRestaurant and Professional2023
The Wok: Recipes and Techniques by J. Kenji López-AltSingle Subject2023
I Am From Here: Stories and Recipes from a Southern Chef by Vishwesh BhattUS Foodways2023
The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah CheVegetable-Focused Cooking2023
Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious by Rosheen KaulVisuals2023
Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina ChoBaking & Desserts2022
The Way Of The Cocktail by Julia MomoseBeverage with Recipes2022
Girly Drinks: A World History of Women and Alcohol by Mallory O'MearaBeverage without Recipes2022
Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina ChoEmerging Voice Award2022
Everyone's Table: Global Recipes for Modern Health by Gregory GourdetGeneral2022
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean by Hawa HassanInternational2022
Black Smoke: African Americans and the United States of Barbecue by Adrian MillerReference, History, and Scholarship2022
Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook] by Brandon JewRestaurant and Professional2022
The Hog Book, A Chef's guide to Huntings, Butchering, and Cooking Wild Pigs by Jesse GriffithsSingle Subject2022
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa M. MartinUS Foodways2022
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee MolinaroVegetable-Focused Cooking2022
Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh NilandVisuals2022
Franchise: The Golden Arches in Black America by Marcia ChatelainWriting2022
Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook by Toni Tipton-MartinAmerican2020
Living Bread: Tradition and Innovation in Artisan Bread Making by Daniel LeaderBaking & Desserts2020
The NoMad Cocktail Book by Leo RobitschekBeverage with Recipes2020
The World Atlas of Wine 8th Edition by Jancis RobinsonBeverage without Recipes2020
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli MusicGeneral2020
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey LarsenHealth and Special Diets2020
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis GebreyesusInternational2020
American Sfoglino: A Master Class in Handmade Pasta by Evan FunkePhotography2020
The whole okra : a seed to stem celebration by Chris SmithReference, History, and Scholarship2020
The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh NilandRestaurant and Professional2020
Pasta Grannies: The Secrets of Italy's Best Home Cooks by Vicky BennisonSingle Subject2020
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar by Amy ChaplinVegetable-Focused Cooking2020
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer by Bren SmithWriting2020
SUQAR: Desserts & Sweets from the Modern Middle East by Greg MaloufBaking & Desserts2019
Wine Folly: Magnum Edition: The Master Guide by Madeline PucketteBeverage2019
Cocktail Codex: Fundamentals, Formulas, and Evolutions by Alex DayBook of the Year2019
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast by Christopher KimballGeneral2019
Eat a Little Better: Great Flavor, Good Health, Better World by Sam KassHealth and Special Diets2019
Feast: Food of the Islamic World by Anissa HelouInternational2019
Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes by Andrea FazzariPhotography2019
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (California Studies in Food and Culture) by Anna ZeideReference, History, and Scholarship2019
Yardbird: Yakitori: Chicken on Charcoal by Matt AbergelRestaurant and Professional2019
Goat: Cooking and Eating by James WhetlorSingle Subject2019
Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables by Ilene RosenVegetable-Focused Cooking2019
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward LeeWriting2019
Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by Alexander Smalls2019
The Sioux Chef's Indigenous Kitchen by Sean ShermanAmerican2018
BraveTart: Iconic American Desserts by Stella ParksBaking & Desserts2018
Meehan's Bartender Manual by Jim MeehanBeverage2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratGeneral Cooking2018
Deepa's Secrets: Slow Carb New Indian Cuisine by Deepa ThomasHealth and Special Diets2018
Nopalito: A Mexican Kitchen by Gonzalo GuzmánInternational2018
Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter LiemReference, History, and Scholarship2018
Modernist Bread by Nathan MyhrvoldRestaurant and Professional2018
The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea NguyenSingle Subject2018
Six Seasons: A New Way with Vegetables by Joshua McFaddenVegetable-Focused Cooking2018
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. TwittyWriting2018
Dorie's Cookies by Dorie GreenspanBaking & Desserts2017
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin CateBeverage2017
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike PetersGeneral Cooking2017
Taste of Persia: A Cook's Travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi DuguidInternational2017
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi PomeroyPhotography2017
The Oxford Companion to Cheese (Oxford Companions) by Catherine W. DonnellyReference and Scholarship2017
Milk. Made.: A Book About Cheese. How to Choose it, Serve it and Eat it. by Nick HaddowSingle Subject2017
The Middle Eastern Vegetarian Cookbook by Salma HageVegetable Cooking2017
A Square Meal: A Culinary History of the Great Depression by Jane ZiegelmanWriting and Literature2017
Heritage by Sean BrockAmerican Cooking2015
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice MedrichBaking & Desserts2015
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave ArnoldBeverage2015
Bar Tartine: Techniques & Recipes by Cortney BurnsCooking from a Professional Point of View2015
Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith SchroederFocus on Health2015
The Kitchn Cookbook: Recipes, Kitchens, and Tips to Inspire Your Cooking by Sara Kate GillinghamGeneral Cooking2015
Yucatán: Recipes from a Culinary Expedition by David SterlingInternational2015
In Her Kitchen: Stories and Recipes from Grandmas Around the World by Gabriele GalimbertiPhotography2015
Butchering Poultry, Rabbit, Lamb, Goat, Port by Adam DanforthReference and Scholarship2015
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy ChaplinVegetable Focused and Vegetarian2015
The Third Plate: Field Notes on the Future of Food by Dan BarberWriting and Literature2015
The New Midwestern Table: 200 Heartland Recipes by Amy ThielenAmerican Cooking2014
The Art of French Pastry by Jacquy PfeifferBaking & Desserts2014
The Cocktail Lab by Tony ConigliaroBeverage2014
Historic Heston by Heston BlumenthalCooking from a Professional Point of View2014
Gluten-Free Girl Every Day by Shauna James AhernFocus on Health2014
Smoke: New Firewood Cooking by Tim ByresGeneral Cooking2014
Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia DunlopInternational2014
René Redzepi: A Work in Progress by Rene RedzepiPhotography2014
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian MillerReference and Scholarship2014
Culinary Birds: The Ultimate Poultry Cookbook by John AshSingle Subject2014
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah MadisonVegetable Focused and Vegetarian2014
Salt Sugar Fat: How the Food Giants Hooked Us by Michael MossWriting and Literature2014
Mastering the Art of Southern Cooking by Nathalie DupreeAmerican Cooking2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken ForkishBaking & Desserts2013
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis RobinsonBeverage2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaCookbook of the Year2013
Toqué! Creators of a New Quebec Gastronomy by Normand LapriseCooking from a Professional Point of View2013
Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking Light MagazineFocus on Health2013
Canal House Cooks Every Day by Christopher HirsheimerGeneral Cooking2013
Jerusalem: A Cookbook by Yotam OttolenghiInternational2013
What Katie Ate: Recipes and Other Bits and Pieces by Katie Quinn DaviesPhotography2013
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix KatzReference and Scholarship2013
Ripe: A Cook in the Orchard by Nigel SlaterSingle Subject2013
Roots: The Definitive Compendium with more than 225 Recipes by Diane MorganVegetable Focused and Vegetarian2013
Yes, Chef: A Memoir by Marcus SamuelssonWriting and Literature2013
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh AchesonAmerican Cooking2012
Jeni's Splendid Ice Creams at Home by Jeni Britton BauerBaking & Desserts2012
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas ParsonsBeverage & Entertaining2012
Home Cooking: A Writer in the Kitchen by Laurie ColwinCookbook Hall of Fame2012
More Home Cooking: A Writer Returns to the Kitchen by Laurie ColwinCookbook Hall of Fame2012
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael RuhlmanGeneral2012
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi SwansonHealthy Focus2012
The Food of Morocco by Paula WolfertInternational2012
Notes From A Kitchen: A Journey Inside Culinary Obsession (Slipcase Special Edition) by Jeff ScottPhotography2012
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. HaleyReference and Scholarship2012
All About Roasting: A New Approach to a Classic Art by Molly StevensSingle Subject2012
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle HamiltonWriting and Literature2012
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan Wong2012
Modernist Cuisine (six volume set) by Nathan MyhrvoldCooking from a Professional Point of View2011
Pig: King of the Southern Table by James VillasAmerican Cooking2011
Good to the Grain: Baking with Whole-Grain Flours by Kim BoyceBaking & Desserts2011
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals by Rajat ParrBeverage2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana KennedyCookbook of the Year2011
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda HesserGeneral Cooking2011
The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell) by Jessie PriceHealthy Focus2011
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace YoungInternational2011
Noma: Time and Place in Nordic Cuisine by Rene RedzepiPhotography2011
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark BittermanReference and Scholarship2011
Meat: A Kitchen Education by James PetersonSingle Subject2011
Four Fish: The Future of the Last Wild Food by Paul GreenbergWriting and Literature2011
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald LinkAmerican Cooking2010
Baking by James PetersonBaking & Desserts2010
Been Doon So Long: A Randall Grahm Vinthology by Randall GrahmBeverage2010
A Book of Middle Eastern Food by Claudia RodenCookbook Hall of Fame2010
The Fundamental Techniques of Classic Pastry Arts by French Culinary InstituteCooking from a Professional Point of View2010
The Country Cooking of Ireland by Colman AndrewsEuropean2010
Ad Hoc at Home by Thomas KellerGeneral Cooking2010
Love Soup: 160 All-New Vegetarian Recipes by Anna ThomasHealthy Focus2010
Seven Fires: Grilling the Argentine Way by Francis MallmannPhotography2010
Encyclopedia of Pasta by Oretta Zanini De VitaReference and Scholarship2010
Pasta Sfoglia by Ron SuhanoskySingle Subject2010
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by David SaxWriting and Literature2010
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall FooseAmerican Cooking2009
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. CorriherBaking2009
WineWise by Steven KolpanBeverage2009
Jane Grigson's Vegetable Book by Jane GrigsonCookbook Hall of Fame2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLaganCookbook of the Year2009
Alinea by Grant AchatzCooking from a Professional Point of View2009
How to Cook Everything: 2,000 Simple Recipes for Great Food [Completely Revised Tenth Anniversary Edition] by Mark BittmanGeneral Cooking2009
How to Cook Everything: Vegetarian by Mark BittmanGeneral Cooking2009
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie KriegerHealthy Focus2009
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey AlfordInternational2009
The Fat Duck Cookbook by Heston BlumenthalPhotography2009
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen PageReference and Scholarship2009
In Defense of Food: An Eater's Manifesto by Michael PollanWriting and Literature2009
A Love Affair with Southern Cooking: Recipes and Recollections by Jean AndersonAmericana2008
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia KingAsian Cooking2008
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter ReinhartBaking & Desserts2008
Couscous and Other Good Food from Morocco by Paula WolfertCookbook Hall of Fame2008
The River Cottage Meat Book by Hugh Fearnley-WhittingstallCookbook of the Year2008
The Fundamental Techniques of Classic Cuisine by French Culinary InstituteCooking from a Professional Point of View2008
Dish Entertains: Everyday Simple to Special Occasions by Trish MagwoodEntertaining2008
Cooking by James PetersonGeneral2008
The EatingWell Diet: Introducing the VTrim Weight-Loss Program by Jean Harvey-BerinoHealthy Focus2008
The Country Cooking of France by Anne WillanInternational2008
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan JacobsenReference2008
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina by David WondrichWine and Spirits2008
Animal, Vegetable, Miracle: A Year of Food Life by Barbara KingsolverWriting on Food2008
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James OselandAsian Cooking2007
Baking: From My Home to Yours by Dorie GreenspanBaking & Desserts2007
The Moosewood Cookbook by Mollie KatzenCookbook Hall of Fame2007
The New Moosewood Cookbook by Mollie KatzenCookbook Hall of Fame2007
Grand Livre De Cuisine by Alain DucasseCooking from a Professional Point of View2007
The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry by Cheryl Alters JamisonEntertaining2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt LeeFood of the Americas2007
Tasty: Get Great Food on the Table Every Day by Roy FinamoreGeneral2007
Whole Grains: every day, every way by Lorna SassHealthy Focus2007
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus SamuelssonInternational2007
Michael Mina: The Cookbook by Michael MinaPhotography2007
What to Eat by Marion NestleReference2007
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John ScharffenbergerSingle Subject2007
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo by Alan TardiWine and Spirits2007
The Omnivore's Dilemma: A Natural History of Four Meals by Michael PollanWriting on Food2007
Dough: Simple Contemporary Breads by Richard BertinetBaking & Desserts2006
An Invitation to Indian Cooking by Madhur JaffreyCookbook Hall of Fame2006
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne GoinCooking from a Professional Point of View2006
Simple Soirées: seasonal menus for sensational dinner parties by Peggy KnickerbockerEntertaining and Special Occasions2006
The New American Cooking by Joan NathanFood of the Americas2006
The Cook's Book by Jill NormanGeneral2006
Spices of Life: Simple and Delicious Recipes for Great Health by Nina SimondsHealthy Focus2006
Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario BataliInternational2006
Nobu Now by Nobuyuki MatsuhisaPhotography2006
Cheese: A Connoisseur's Guide to the World's Best by Max MccalmanReference2006
Bones: Recipes, History, and Lore by Jennifer McLaganSingle Subject2006
Whiskey: The Definitive World Guide by Michael JacksonWine and Spirits2006
Hungry Planet: What the World Eats by Peter MenzelWriting on Food2006
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie GlezerBaking & Desserts2005
The Great Scandinavian Baking Book by Beatrice OjakangasCookbook Hall of Fame2005
Rick Stein's Complete Seafood by Rick SteinCookbook of the Year2005
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John T. AshCooking from a Professional Point of View2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena BassEntertaining and Special Occasions2005
The New Mayo Clinic Cookbook: Eating Well for Better Health by Donald D. HensrudFocus on Health2005
Foods of the Americas: Native Recipes and Traditions by Fernando DivinaFood of the Americas2005
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining by Joanne WeirGeneral2005
The Provence Cookbook by Patricia WellsInternational2005
Bouchon by Thomas KellerPhotography2005
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeReference2005
All About Braising: The Art of Uncomplicated Cooking by Molly StevensSingle Subject2005
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil MarksVegetarian2005
Scotch Whisky (Pitkin Guides) by Charles MacleanWine and Spirits2005
Last Chance to Eat: The Fate of Taste in a Fast Food World by Gina MalletWriting on Food2005
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur FlourBaking & Desserts2004
Taste Pure and Simple: Irresistible Recipes for Good Food and Good Health by Michel NischanVegetarian/Healthy Focus2004
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy RodgersCookbook of the Year2003
I’m Just Here for the Food: Food + Heat = Cooking by Alton BrownReference2003
The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard2003
The Flavors of Olive Oil: A Tasting Guide and Cookbook by Deborah Krasner2002
Food Politics: How the Food Industry Influences Nutrition and Health by Marion NestleLiterary Writing About Food, Wine & Spirits2002
The Last Days of Haute Cuisine: The Coming of Age of American Restaurants by Patric KuhWriting on Food2002
Back to the Table: The Reunion of Food and Family by Art Smith2002
Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn2001
The Modern Vegetarian Kitchen by Peter BerleyVegetarian2001
Mexico One Plate At A Time by Rick Bayless2001
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. WrightCookbook of the Year2000
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. WrightWriting on Food2000
The Bread Bible: 300 Favorite Recipes by Beth Hensperger2000
Cookwise: The Secrets of Cooking Revealed by Shirley O. CorriherFood Reference & Technique1998
Cod: A Biography of the Fish That Changed the World by Mark KurlanskyWriting on Food1998
The Splendid Grain by Rebecca Wood1997
Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan1996
Cheese Primer by Steven Jenkins1996
La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen by Giovanna TornabeneItalian1996
High-Flavor, Low-Fat Vegetarian Cooking by Steven RaichlenVegetarian1996
The Oxford Companion to Wine by Jancis Robinson1994
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax1994
Entertaining on The Run by Marlene Sorosky1994
Nathalie Dupree's Southern Memories: Recipes and Reminiscences by Nathalie Dupree1993
The Living Heart Cookbook: Gourmet Low-Fat Recipes from Chez Eddy : Previously Published As the Chez Eddy Living Heart Cookbook by Antonio M. GottoHealthier Living1991

Nominee 237

A Common Table: 80 Recipes and Stories from My Shared Cultures by Cynthia Chen McTernan2018
Christopher Kimball's Milk Street: The New Home Cooking by Christopher KimballGeneral2018
The Palestinian Table (Authentic Palestinan Recipes) by Reem KassisInternational2018
The Taste of Empire: How Britain's Quest for Food Shaped the Modern World by Lizzie CollinghamWriting2018
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser ThelinWriting2018
Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian HowardAmerican Cooking2017
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie GreenspanBaking & Desserts2015
My Paris Kitchen: Recipes and Stories by David LebovitzInternational2015
The Chain: Farm, Factory, and the Fate of Our Food by Ted GenowaysWriting and Literature2015
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John CurrenceAmerican Cooking2014
I Love New York: Ingredients and Recipes by Daniel HummAmerican Cooking2014
Sweet by Valerie GordonBaking & Desserts2014
Tartine Book No. 3: Modern Ancient Classic Whole by Chad RobertsonBaking & Desserts2014
The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon BonneBeverage2014
Manresa: An Edible Reflection by David KinchCooking from a Professional Point of View2014
René Redzepi: A Work in Progress by Rene RedzepiCooking from a Professional Point of View2014
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark BittmanFocus on Health2014
Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less by Ellie KriegerFocus on Health2014
Try This at Home: Recipes from My Head to Your Plate by Richard BlaisGeneral Cooking2014
One Good Dish by David TanisGeneral Cooking2014
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De VitaInternational2014
Mast Brothers Chocolate: A Family Cookbook by Rick MastPhotography2014
A History of Food in 100 Recipes by William SitwellReference and Scholarship2014
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century by Helen Zoe VeitReference and Scholarship2014
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor BoetticherSingle Subject2014
Fish: 54 Seafood Feasts by Cree LeFavourSingle Subject2014
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah CopelandVegetable Focused and Vegetarian2014
River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-WhittingstallVegetable Focused and Vegetarian2014
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke BarrWriting and Literature2014
A Fork in the Road: Tales of Food, Pleasure, and Discovery on the Road by James OselandWriting and Literature2014
Fire in My Belly: Real Cooking by Kevin GillespieAmerican Cooking2013
Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-RushingAmerican Cooking2013
The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom DouglasBaking & Desserts2013
How to Love Wine: A Memoir and Manifesto by Eric AsimovBeverage2013
Inventing Wine: A New History of One of the World's Most Ancient Pleasures by Paul LukacsBeverage2013
The Drunken Botanist: The Plants That Create the World's Great Drinks by Amy StewartBeverage2013
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine CarrollCooking from a Professional Point of View2013
The Fundamental Techniques of Classic Italian Cuisine by Cesare CasellaCooking from a Professional Point of View2013
The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara ForteFocus on Health2013
True Food: Seasonal, Sustainable, Simple, Pure by Andrew WeilFocus on Health2013
What Katie Ate: Recipes and Other Bits and Pieces by Katie Quinn DaviesGeneral Cooking2013
Modernist Cuisine at Home by Nathan MyhrvoldGeneral Cooking2013
Burma: Rivers of Flavor by Naomi DuguidInternational2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaInternational2013
Bouchon Bakery by Thomas KellerPhotography2013
Toque! (French Edition) by Laprise NormandPhotography2013
101 Classic Cookbooks: 501 Classic Recipes by The Fales LibraryReference and Scholarship2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne WillanReference and Scholarship2013
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse GriffithsSingle Subject2013
Modern Sauces: More than 150 Recipes for Every Cook, Every Day by Martha HolmbergSingle Subject2013
Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael NatkinVegetable Focused and Vegetarian2013
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka WongVegetable Focused and Vegetarian2013
The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table by Tracie McMillanWriting and Literature2013
The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNameeWriting and Literature2013
American Flavor by Andrew CarmelliniAmerican Cooking2012
Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir SaranAmerican Cooking2012
Cooking with Chocolate: Essential Recipes and Techniques by Frédéric BauBaking & Desserts2012
Baking by Flavor by Lisa YockelsonBaking & Desserts2012
An Ideal Wine: One Generation's Pursuit of Perfection - and Profit - in California by David DarlingtonBeverage2012
The Oxford Companion to Beer by Garrett OliverBeverage2012
Eleven Madison Park: The Cookbook by Daniel HummCooking from a Professional Point of View2012
The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillanCooking from a Professional Point of View2012
The Intolerant Gourmet: Glorious Food without Gluten and Lactose by Barbara KafkaFocus on Health2012
Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie KriegerFocus on Health2012
My Family Table: A Passionate Plea for Home Cooking by John BeshGeneral Cooking2012
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto KasperGeneral Cooking2012
The Country Cooking of Italy by Colman AndrewsInternational2012
The Food of Spain by Claudia RodenInternational2012
Rustica: A Return to Spanish Home Cooking by Frank CamorraPhotography2012
The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes by Chester HastingsPhotography2012
The Food Lover's Guide to Wine by Karen PageReference and Scholarship2012
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari UnderlyReference and Scholarship2012
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLaganSingle Subject2012
Plenty More by Yotam OttolenghiSingle Subject2012
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam OttolenghiSingle Subject Book2012
Day of Honey: A Memoir of Food, Love, and War by Annia CiezadloWriting and Literature2012
Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom MuellerWriting and Literature2012
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph DabneyAmerican Cooking2011
The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank FalcinelliAmerican Cooking2011
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany GersonBaking & Desserts2011
Sarabeth's Bakery: From My Hands to Yours by Sarabeth LevineBaking & Desserts2011
Opus Vino by Jim GordonBeverage2011
Reading between the Wines by Terry TheiseBeverage2011
Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael ChiarelloCooking from a Professional Point of View2011
The Modern Cafe by Francisco J. MigoyaCooking from a Professional Point of View2011
Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne GoldGeneral Cooking2011
Heart of the Artichoke and Other Kitchen Journeys by David TanisGeneral Cooking2011
The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose ShulmanHealthy Focus2011
Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry WaltersHealthy Focus2011
Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy by Katie CaldesiInternational2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana KennedyInternational2011
Tartine Bread by Chad RobertsonPhotography2011
The Blue Chair Jam Cookbook by Rachel SaundersPhotography2011
Encyclopedia of Jewish Food by Gil MarksReference and Scholarship2011
What I Eat: Around the World in 80 Diets by Peter MenzelReference and Scholarship2011
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah KrasnerSingle Subject2011
Ham: An Obsession with the Hindquarter by Bruce WeinsteinSingle Subject2011
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories by Anna BadkhenWriting and Literature2011
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Evan D.G. FraserWriting and Literature2011
My New Orleans: The Cookbook by John BeshAmerican Cooking2010
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt LeeAmerican Cooking2010
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David GuasBaking & Desserts2010
Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter ReinhartBaking & Desserts2010
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire by Linda HimelsteinBeverage2010
World Whiskey by Charles MacleanBeverage2010
Momofuku by David ChangCooking from a Professional Point of View2010
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant by James WaltCooking from a Professional Point of View2010
Salt to Taste: The Key to Confident, Delicious Cooking by Marco CanoraGeneral Cooking2010
The Pleasures of Cooking for One by Judith JonesGeneral Cooking2010
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell) by Jessie PriceHealthy Focus2010
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean RuckerHealthy Focus2010
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio BastianichInternational2010
Mastering the Art of Chinese Cooking by Eileen Yin-Fei LoInternational2010
Eat Ate by Guy MirabellaPhotography2010
New American Table by Marcus SamuelssonPhotography2010
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew CoeReference and Scholarship2010
Larousse Gastronomique Recipe Collection by Librairie LarousseReference and Scholarship2010
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia BoneSingle Subject2010
Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) by Jamie PurvianceSingle Subject2010
The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm by Terra BrockmanWriting and Literature2010
Waste: Uncovering the Global Food Scandal by Tristram StuartWriting and Literature2010
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle BienvenuAmerican Cooking2009
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur SchwartzAmerican Cooking2009
Baking for All Occasions by Flo BrakerBaking2009
The Art and Soul of Baking by Sur La TableBaking2009
The Harney & Sons Guide to Tea by Michael HarneyBeverage2009
The Wines of Burgundy: Revised Edition by Clive Coates M.W.Beverage2009
The Fat Duck Cookbook by Heston BlumenthalCooking from a Professional Point of View2009
Under Pressure: Cooking Sous Vide by Thomas KellerCooking from a Professional Point of View2009
How to Cook Everything: Simple Recipes for Great Food by Mark BittmanGeneral Cooking2009
The Bon Appetit Cookbook by Barbara FairchildGeneral Cooking2009
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha StewartGeneral Cooking2009
The EatingWell for a Healthy Heart Cookbook: 150 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) by Philip A. AdesHealthy Focus2009
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah SzekelyHealthy Focus2009
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne CohenInternational2009
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert DanhiInternational2009
Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji WakiyaPhotography2009
The Science of Good Food: The Ultimate Reference on How Cooking Works by David JoachimReference and Scholarship2009
Milk: The Surprising Story of Milk Through the Ages by Anne MendelsonReference and Scholarship2009
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce GoldsteinSingle Subject2009
The Best Casserole Cookbook Ever by Beatrice OjakangasSingle Subject2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia DunlopWriting and Literature2009
Raising Steaks: The Life and Times of American Beef by Betty FussellWriting and Literature2009
The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia ChiangAsian Cooking2008
The House of Mondavi: The Rise and Fall of an American Wine Dynasty by Julia Flynn SilerWine and Spirits2008
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle by George M. TaberWine and Spirits2008
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea NguyenAsian Cooking2007
The Sushi Experience by Hiroko ShimboAsian Cooking2007
Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love by Marilynn BrassBaking & Desserts2007
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur FlourBaking & Desserts2007
The Professional Chef by The Culinary Institute of AmericaCooking from a Professional Point of View2007
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel RichardCooking from a Professional Point of View2007
The Big Book of Appetizers: More Than 250 Recipes for Any Occasion by Meredith DeedsEntertaining2007
The Opera Lover's Cookbook: Menus for Elegant Entertaining by Francine SeganEntertaining2007
Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska by Kathy CaseyFood of the Americas2007
Dishes from the Wild Horse Desert: Norteño Cooking of South Texas by Melissa GuerraFood of the Americas2007
The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra PonzekGeneral2007
The Improvisational Cook by Sally SchneiderGeneral2007
EatingWell Serves Two: 150 Healthy in a Hurry Suppers by Jim RomanoffHealthy Focus2007
The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends by Barbara Scott-GoodmanHealthy Focus2007
Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia RodenInternational2007
Spice: Flavors of the Eastern Mediterranean by Ana SortunInternational2007
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro MurataPhotography2007
Tartine: A Classic Revisited by Elisabeth M. PrueittPhotography2007
Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today by Alice Arndt (Editor)Reference2007
The Organic Cook's Bible by Jeff CoxReference2007
Braise: A Journey Through International Cuisine by Daniel BouludSingle Subject2007
Vegetable Soups from Deborah Madison's Kitchen by Deborah MadisonSingle Subject2007
The Wines of France: The Essential Guide for Savvy Shoppers by Jacqueline FriedrichWine and Spirits2007
Keys to the Cellar: Strategies and Secrets of Wine Collecting by Peter D. MeltzerWine and Spirits2007
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill BufordWriting on Food2007
The United States of Arugula: How We Became a Gourmet Nation by David KampWriting on Food2007
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick MalgieriBaking & Desserts2006
Chocolate Obsession: Confections and Treats to Create and Savor by Michael RecchiutiBaking & Desserts2006
Nobu Now by Nobuyuki MatsuhisaCooking from a Professional Point of View2006
Boulevard: The Cookbook by Nancy OakesCooking from a Professional Point of View2006
Perfect Recipes for Having People Over by Pam AndersonEntertaining and Special Occasions2006
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 Occasions2006
Mexican Everyday by Rick BaylessFood of the Americas2006
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike MillsFood of the Americas2006
Cooking School Secrets For Real-World Cooks by Linda CarucciGeneral2006
The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100 Tips for Simple, Everyday Carbohydrate Control by Joyce HendleyHealthy Focus2006
Vegetarian Suppers from Deborah Madison's Kitchen by Deborah MadisonHealthy Focus2006
Washoku: Recipes from the Japanese Home Kitchen by Elizabeth AndohInternational2006
The New Spanish Table by Anya von BremzenInternational2006
Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent by Jeffrey AlfordPhotography2006
Uncooked by Lyndsay MikanowskiPhotography2006
How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques by Fine Cooking EditorsReference2006
What Einstein Told His Cook 2 by Robert L. WolkeReference2006
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace ParisiSingle Subject2006
Charcuterie by Michael RuhlmanSingle Subject2006
4000 Champagnes by Richard JuhlinWine and Spirits2006
The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste by Elin MccoyWine and Spirits2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen FerrisWriting on Food2006
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters by Nikki SilvaWriting on Food2006
Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates by Fran BigelowBaking & Desserts2005
Chocolate American Style by Lora BrodyBaking & Desserts2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena BassCooking from a Professional Point of View2005
Bouchon by Thomas KellerCooking from a Professional Point of View2005
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank StittCooking from a Professional Point of View2005
Feast: Food to Celebrate Life by Nigella LawsonEntertaining and Special Occasions2005
A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match by Lucy WavermanEntertaining and Special Occasions2005
Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse by Dana JacobiFocus on Health2005
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) by Patsy JamiesonFocus on Health2005
Cooking New American : How to Cook the Food You Love to Eat by Fine Cooking MagazineFood of the Americas2005
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur SchwartzFood of the Americas2005
Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick BaylessGeneral2005
Jamie's Dinners by Jamie OliverGeneral2005
Italian: Slow and Savory by Joyce GoldsteinInternational2005
1,000 Italian Recipes by Michele ScicoloneInternational2005
The Compleat Squash by Amy GoldmanPhotography2005
The Spiaggia Cookbook: Eleganza Italiana in Cucina by Tony MantuanoPhotography2005
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. SmithReference2005
The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie HiblerSingle Subject2005
Rick Stein's Complete Seafood by Rick SteinSingle Subject2005
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack BishopVegetarian2005
The Cafe Paradiso Cookbook (Atrium Press) by Denis CotterVegetarian2005
The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003 by Clive CoatesWine and Spirits2005
Noble Rot: A Bordeaux Wine Revolution by William EchiksonWine and Spirits2005
Toast by Nigel SlaterWriting on Food2005
Spice: The History of a Temptation by Jack TurnerWriting on Food2005
Zinfandel: A History of a Grape and Its Wine by Charles L. SullivanWine and Spirits2004
Monsoon Diary: A Memoir with Recipes by Shoba NarayanWriting and Reference2004
The Apprentice: My Life in the Kitchen by Jacques PepinWriting and Reference2004
Near a Thousand Tables: A History of Food by Felipe Fernández-ArmestoLiterary Writing About Food, Wine & Spirits2003
Salt: A World History by Mark KurlanskyLiterary Writing About Food, Wine & Spirits2003
The World of Caffeine: The Science and Culture of the World's Most Popular Drug by Bennett Alan WeinbergReference2002
Stuffed: Adventures of a Restaurant Family by Patricia VolkWriting on Food2002
A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices by Dave DeWitt2000
Tender at the Bone: Growing Up at the Table by Ruth ReichlReference and Writing on Foods1999
U.S.A. Cookbook by Sheila Lukins1997
The Book of Jewish Food by Claudia RodenGeneral1997
Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking by Anne MendelsonWriting on Food1997
MENUs for Entertaining by Martha StewartEntertaining & Special Occasions1995
A Chef's Tale: A Memoir of Food, France and America by Pierre FraneyWriting on Food1995
The Solace of Food: A Life of James Beard by Robert ClarkWriting on Food1994
American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet by Nikki Goldbeck1983


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