2012 James Beard Awards

The big winner in this year’s James Beard Cookbook Awards is a big book; Modernist Cuisine was named the Cookbook of the Year, as well as winner in the  Cooking from a Professional Point of View category. Just before the announcement, several publications, including the Wall Street Journal‘s SpeakEasy blog, covered the news that, despite its size (five volumes, 47 lbs) and cost ($450), it’s sold over 45,000 copies (a check of WorldCat reveals that few of those sales were to public libraries).

Below is the list, with book trailers where available.

2012 James Beard Foundation Book Awards

Cookbook of the Year
Modernist Cuisine, by Nathan Myhrvold with Chris Young and Maxime Bilet, (The Cooking Lab)

Cookbook Hall of Fame
Laurie Colwin, Home Cooking (RH/Vintage) and More Home Cooking (Harper Perennial)

American Cooking 
A New Turn in the South: Southern Flavors Reinvented for Your Kitchenby Hugh Acheson
(RH/Clarkson Potter)

Baking and Dessert
Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer, (Workman/Artisan)

Beverage
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas, by Brad Thomas Parsons, (RH/Ten Speed Press)

Cooking from a Professional Point of View 
Modernist Cuisine., by Nathan Myhrvold with Chris Young and Maxime Bilet, (The Cooking Lab)

General Cooking
Ruhlman’s Twenty, by Michael Ruhlman. (Chronicle Books)

Focus on Health
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchenby Heidi Swanson, (RH/Ten Speed Press)

International
The Food of Morocco, by Paula Wolfert, (HarperCollins/Ecco)

Photography
Notes from a Kitchen: A Journey Inside Culinary Obsession, Artist/Photographer: Jeff Scott, (Tatroux)

Reference and Scholarship
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920, by Andrew P. Haley
(The University of North Carolina Press)

Single Subject 
All About Roasting, by Molly Stevens, (W.W. Norton & Company)

Writing and Literature
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chefby Gabrielle Hamilton, (Random House)

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