JAMES BEARD Cookbook Award Winners

Grand Cucina Latina   Jerusalem   Yes, chef

Last night, the James Beard Foundation declared Gran Cocina Latina: The Food of Latin America, Maricel Presilla (W. W. Norton) the Cookbook of the Year. It has already won acclaim, appearing on several 2012 cookbooks lists (see our downloadable spreadsheet, 2012 — Best Cookbooks) and winning the IACP Award for Best General Cookbook.

Conversely, the book that had been named  IACP’s Cookbook of the Year, was a Beard category winner, for International, Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, (Ten Speed Press).

Marcus Samuelsson’s Yes, Chef: A Memoir, (Random House; RH Audio) won for Writing And Literature. It had also won the IACP’s award for a similar category, Literary Food Writing.

Inducted into the Cookbook Hall of Fame was Anne Willan, author of many titles on French cooking, including La Varenne Pratique (RH/Crown, 1989). Her next book is coming in August, One Soufflé at a Time: A Memoir of Food and France (Macmillan/St. Martin’s).

The Art of FermentationUnexpectedly, the winner in the Reference and Scholarship category is also available in audio; The Art Of Fermentation: An In-Depth Exploration Of Essential Concepts And Processes From Around The World, Sandor Ellix Katz, (Chelsea Green Publishing; audio, from Tantor– MP3 Audio Sample).

Following the jump, the full list of winners; click here to download our spreadsheet with ordering information, James Beard Cookbook Award Winners, 2012.

Cookbook Of the Year

Gran Cocina Latina: The Food of Latin America, Maricel Presilla (W. W. Norton)

Cookbook Hall Of Fame

Anne Willan — her next book is One Soufflé at a Time: A Memoir of Food and France (Macmillan/St. Martin’s, 8/27/13).  A full list of her books is here.

American Cooking

Mastering the Art of Southern Cooking, Nathalie Dupree, Cynthia Graubart, (Gibbs Smith)

Baking And Dessert 

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

Beverage 

Wine Grapes: A Complete Guide To 1,368 Vine Varieties, Including Their Origins And Flavours , Jancis Robinson, Julia Harding, and José Vouillamoz, (HarperCollins/Ecco)

Cooking From A Professional Point of View

Toqué! Creators Of A New Quebec Gastronomy, Normand Laprise (Les Éditions Du Passage; 9782922892697)

Focus On Health

Cooking Light The New Way To Cook Light: Fresh Food & Bold Flavors For Today’s Home Cook, Scott Mowbray and Ann Taylor Pittman, (Oxmoor House)

General Cooking

Canal House Cooks Every Day, Melissa Hamilton and Christopher Hirsheimer, (Andrews Mcmeel Publishing)

International 

Jerusalem: A Cookbook, Yotam Ottolenghi, Sami Tamimi, (Ten Speed Press)

Photography

What Katie Ate: Recipes And Other Bits & Pieces,  Katie Quinn Davies, (Penguin/Viking Studio)

Reference And Scholarship

The Art Of Fermentation: An In-Depth Exploration Of Essential Concepts And Processes From Around The World, Sandor Ellix Katz, (Chelsea Green Publishing) — the is the only winner that is also available in audio, from Tantor.

Single Subject

Ripe: A Cook In The Orchard, Nigel Slater (Ten Speed Press)

Vegetable Focused And Vegetarian

Roots: The Definitive Compendium with more than 225 Recipes, Diane Morgan, Antonis Achilleos, (Chronicle Books)

Writing And Literature

Yes, Chef: A Memoir, Marcus Samuelsson (Random House)

Comments are closed.