James Beard cookbook finalists announced

Chefs may hold their breath over the nominees for the James Beard Foundation awards. And the same is true for cookbook authors, who found out Monday which volumes made the list of JBF finalists. The winners will be announced May 3 in New York City.

LEE SVITAK DEAN
McClatchy Tribune News Service
Modified: March 26, 2013 at 5:20 pm •  Published: March 26, 2013
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Chefs may hold their breath over the nominees for the James Beard Foundation awards. And the same is true for cookbook authors, who found out Monday which volumes made the list of JBF finalists. The winners will be announced May 3 in New York City.

American Cooking

“Fire in My Belly,” by Kevin Gillespie and David Joachim (Andrews McMeel Publishing)

“Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)

“Southern Comfort: A New Take on the Recipes We Grew Up With,” by Allison Vines-Rushing and Slade Rushing (Ten Speed Press)

Baking and Dessert

“Bouchon Bakery,” by Thomas Keller and Sebastien Rouxel (Artisan)

“The Dahlia Bakery Cookbook: Sweetness in Seattle,” by Tom Douglas and Shelley Lance (William Morrow)

“Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza,” by Ken Forkish (Ten Speed Press) 

Beverage 

“How to Love Wine: A Memoir and Manifesto,” by Eric Asimov (William Morrow)

“Inventing Wine: A New History of One of the World’s Most Ancient Pleasures,” by Paul Lukacs (W.W. Norton & Company) 

“Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours,” by Julia Harding, Jancis Robinson and José Vouilla­moz (Ecco) 

Cooking from a Professional Point of View 

“Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants,” by Christine Carroll and Jody

Eddy (Running Press) 

“The Fundamental Techniques of Classic Italian Cuisine,” by the International Culinary Center, Cesare Casella and Stephanie Lyness (Abrams)

“Toqué! Creators of a New Quebec Gastronomy,” by Normand Laprise (les éditions du passage)

Focus on Health

“Cooking Light: The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook,” by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)

“The Sprouted Kitchen: A Tastier Take on Whole Foods,” by Sara Forte (Ten Speed Press) 

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