James Beard Award Announced

May 9, 2011

Diana Kennedy’s Oaxaca al gusto: an infinite Gastronomay was named best cookbook of the year by the James Beard Foundation.  Diana Kennedy is a well known expert on Mexican cuisine.

oaxaca al gusto

  Other cookbook awards were:

American Cooking: Pig: king of the southern table by James Villas

Baking and Dessert: Good to the Grain: baking with whole-grain flours by Kim Boyce

Beverage: Secrets of the Sommeliers: how to think like the world’s top wine professionals by Jordan Mackay

Cooking from a Professional Point of View: Noma: time and place in Nordic cuisine.

General Cooking: The essential New York Times cook book: classic recipes for a new century by Amanda Hesser

Healthy Focus: The simple art of EatingWell by Jessie Price

International: Stir-frying to the sky’s edge: the ultimate guide to mastery, with authentic recipes and stories

Photography:  Noma  (see above)

Reference and Scholarship: Salted: a manifesto on the world most essential mineral, with recipes by Mark Bitterman

Single Subject: Meat: a kitchen education by James Peterson

Writing and Literature: Four fish: the future of the last wild food by Paul Greenberg.

Sno-Isle owns all of these titles except Secrets of the Sommeliers which I am ordering. The essential New York Times cook book has a different subtitle.

I feel good that we already own so many of these titles.  Since I buy so many cookbooks, it shouldn’t be a surprise.

This Los Angeles Times article list some of the non-book winners.  This is the James Beard Foundation website.

Posted by Becky


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: