News, Volume 9

James Beard Food Book Awards 2015


Today marks the anniversary of the death of chef and classic cookbook author, James Beard. 

Beard was an American cookbook author, teacher, syndicated columnist and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. His legacy lives on in twenty books, other writings and his foundation’s annual James Beard awards in a number of culinary genres. (via Wikipedia)

Here are the 2015 winners of the James Beard Book Awards.

If you enjoy cooking and cookbooks, these are worth checking out.


American Cooking: 
[easyazon_image align=”left” height=”250″ identifier=”1579654630″ locale=”US” src=”” tag=”douloschristo-20″ width=”186″]Heritage
by Sean Brock

[ [easyazon_link identifier=”1579654630″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]

Baking and Dessert:  
[easyazon_image align=”left” height=”250″ identifier=”1579655130″ locale=”US” src=”” tag=”douloschristo-20″ width=”196″]Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Alice Medrich

[ [easyazon_link identifier=”1579655130″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


[easyazon_image align=”left” height=”250″ identifier=”0393089037″ locale=”US” src=”” tag=”douloschristo-20″ width=”200″]Liquid Intelligence: The Art and Science of the Perfect Cocktail
Dave Arnold

[ [easyazon_link identifier=”0393089037″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]

Cooking from a Professional Point of View:
[easyazon_image align=”left” height=”250″ identifier=”1452126461″ locale=”US” src=”” tag=”douloschristo-20″ width=”213″]Bar Tartine: Techniques & Recipes
Nicolaus Balla and Cortney Burns

[ [easyazon_link identifier=”1452126461″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Focus on Health:
[easyazon_image align=”left” height=”250″ identifier=”0848704282″ locale=”US” src=”” tag=”douloschristo-20″ width=”230″]Cooking Light Made Delicious: The Science of Making Healthy Food Taste Amazing
Keith Schroeder

[ [easyazon_link identifier=”0848704282″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


General Cooking: 
[easyazon_image align=”left” height=”250″ identifier=”B00JNQMLS6″ locale=”US” src=”” tag=”douloschristo-20″ width=”201″]The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking
Faith Durand and Sara Kate Gillingham

[ [easyazon_link identifier=”B00JNQMLS6″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


[easyazon_image align=”left” height=”250″ identifier=”0804185557″ locale=”US” src=”” tag=”douloschristo-20″ width=”250″]In Her Kitchen: Stories and Recipes from Grandmas Around the World
Gabriele Galimberti

[ [easyazon_link identifier=”0804185557″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Reference and Scholarship:
[easyazon_image align=”left” height=”250″ identifier=”1612121829″ locale=”US” src=”” tag=”douloschristo-20″ width=”190″]Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Adam Danforth

[ [easyazon_link identifier=”1612121829″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Single Subject:  
[easyazon_image align=”left” height=”250″ identifier=”160774516X” locale=”US” src=”” tag=”douloschristo-20″ width=”197″]Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes
Jennifer McLagan

[ [easyazon_link identifier=”160774516X” locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Vegetable Focused and Vegetarian:  
[easyazon_image align=”left” height=”250″ identifier=”1611800854″ locale=”US” src=”” tag=”douloschristo-20″ width=”200″]At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
Amy Chaplin

[ [easyazon_link identifier=”1611800854″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Writing and Literature:  
[easyazon_image align=”left” height=”250″ identifier=”0143127152″ locale=”US” src=”” tag=”douloschristo-20″ width=”163″]The Third Plate: Field Notes on the Future of Food
Dan Barber

[ [easyazon_link identifier=”0143127152″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


Cookbook Hall of Fame:

Barbara Kafka   [ [easyazon_link keywords=”Barbara Kafka” locale=”US” tag=”douloschristo-20″]Books by Barbara Kafka[/easyazon_link] ]


Cookbook of the Year:
[easyazon_image align=”left” height=”250″ identifier=”0292735812″ locale=”US” src=”” tag=”douloschristo-20″ width=”216″]Yucatán: Recipes from a Culinary Expedition
David Sterling
[ [easyazon_link identifier=”0292735812″ locale=”US” tag=”douloschristo-20″]Learn More[/easyazon_link] ]


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C. Christopher Smith is the founding editor of The Englewood Review of Books. He is also author of a number of books, including most recently How the Body of Christ Talks: Recovering the Practice of Conversation in the Church (Brazos Press, 2019). Connect with him online at:

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