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[DanM]

Here are the winners for this year. Any thoughts?

Cookbook of the Year
Oaxaca al Gusto: An Infinite Gastronomy
by Diana Kennedy
(University of Texas Press)

American Cooking
Pig: King of the Southern Table
by James Villas
(John Wiley & Sons)

Baking and Dessert
Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce
(Stewart, Tabori & Chang)

Beverage
Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals
by Jordan Mackay and Rajat Parr
(Ten Speed Press)

Cooking from a Professional Point of View
Noma: Time and Place in Nordic Cuisine
by René Redzepi
(Phaidon Press)

General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century
by Amanda Hesser
(W.W. Norton & Company)

Healthy Focus
The Simple Art of EatingWell Cookbook
by Jessie Price & the EatingWell Test Kitchen
(The Countryman Press)

International
Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
by Grace Young
(Simon & Schuster)

Photography
Noma: Time and Place in Nordic Cuisine
Photographer: Ditte Isager
(Phaidon Press)

Reference and Scholarship
Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
by Mark Bitterman
(Ten Speed Press)

Single Subj ect
Meat: A Kitchen Education
by James Peterson
(Ten Speed Press)

Writing and Literature
Four Fish: The Future of the Last Wild Food
by Paul Greenberg
(The Penguin Press)