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The 2009 James Beard Cookbook nominees are...

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The 2009 James Beard Award nominees for cookbooks are in... Any thoughts or picks?


Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

by Arthur Schwartz

(Ten Speed Press)

Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans

Edited by: Marcelle Bienvenu and Judy Walker

(Chronicle Books)

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

by Martha Hall Foose

(Clarkson Potter)


Bakewise: The Hows and Whys of Successful Baking

by Shirley O. Corriher


Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations

by Flo Braker

(Chronicle Books)

The Art and Soul of Baking

by Cindy Mushet, Sur La Table

(Andrews McMeel Publishing)


The Harney and Sons Guide to Tea

by Michael Harney

(The Penguin Press)

The Wines of Burgundy

by Clive Coates

(University of California Press)

WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine

by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America

(John Wiley & Sons, Inc.)



by Grant Achatz

(Achatz LLC/Ten Speed Press)

The Big Fat Duck Cookbook

by Heston Blumenthal

(Bloomsbury USA)

Under Pressure: Cooking Sous Vide

by Thomas Keller



How to Cook Everything (Completely Revised Tenth Anniversary Edition)

by Mark Bittman

(John Wiley & Sons, Inc.)

Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook

by Martha Stewart with Sarah Carey

(Clarkson Potter)

The Bon Appétit Fast Easy Fresh Cookbook

by Barbara Fairchild

(John Wiley & Sons, Inc.)


Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa

by Deborah Szekely and Deborah M. Schneider, with Jesús González

(Stewart, Tabori & Chang)

EatingWell for a Healthy Heart Cookbook

by Philip A. Ades, M.D. and the Editors of EatingWell

(The Countryman Press)

The Food You Crave: Luscious Recipes for a Healthy Life

by Ellie Krieger

(The Taunton Press, Inc.)


Beyond the Great Wall: Recipes and Travels in the Other China

by Jeffrey Alford and Naomi Duguid


Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations

by Jayne Cohen

(John Wiley & Sons, Inc.)

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore

by Robert Danhi

(Mortar & Press)


The Big Fat Duck Cookbook

Photographer: Dominic Davies

Artist: Dave McKean

(Bloomsbury USA)

Decadent Desserts

Photographer: Thomas Dhellemmes


Haute Chinese Cuisine from the Kitchen of Wakiya

Photographer: Masashi Kuma

(Kodansha International)


Milk: The Surprising Story of Milk Through the Ages

by Anne Mendelson


The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs

by Karen Page and Andrew Dornenburg

(Little, Brown and Company)

The Science of Good Food

by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D.

(Robert Rose Inc.)


Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

by Jennifer McLagan

(Ten Speed Press)

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

by Joyce Goldstein

(W.W. Norton & Company, Inc.)

The Best Casserole Cookbook Ever

by Beatrice Ojakangas

(Chronicle Books)


In Defense of Food

by Michael Pollan

(The Penguin Press)

Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

by Fuchsia Dunlop

(W.W. Norton & Company, Inc.)

Raising Steaks: The Life and Times of American Beef

by Betty Fussell

(Houghton Mifflin Harcourt)

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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I've got Alinea and Under Pressure and they are both great books. That would be a tough call for me.

Milk: The Surprising Story of Milk Through the Ages I've read a few times (I did some work with the author for my website). The first part offers the very interesting history of Milk, as well as some of the science, and agricultural issues. The second half of the book has lots of very interesting Dairy based recipes. Anne really gives a very good explanation of the culture and history of the recipes is this section.

In Defense of Food, is a great book. This work by Michael Pollan is very thoroughly researched and very convicing.

I just started reading Raising Steaks last weekend, I'm enjoying it so far, but can't say much else.


The Dairy Show

Special Edition 3-In The Kitchen at Momofuku Milk Bar

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I'm certainly seeing some titles to add to my wish list.....

"Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans" probably tops the list because I do love N'Awlins food so very much.


"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

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I have "Jewish Home Cooking," and "Beyond The Great Wall." Both excellent.

'A person's integrity is never more tested than when he has power over a voiceless creature.' A C Grayling.

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Hmm, quite some that won't interest me much. I have all under the "professional" tag and they are all great books for sure. I'm curious about Southeast Asian Flavors and the Milk book.

I also have the Fat book, it's a great one too. Have but have not read In Defense of Food, Flavor Bible is a fun book to page through though I'm not sure I'd call it essential and I find it a bit convoluted. Beyond the Great Wall could be interesting, but I'd have to look at it first, make sure I won't have to climb over that wall first to find ingredients.

The rest more or less covers what I already have and would be of little use to me.

Interesting list though, anybody know what their categories for nomination are?


"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

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by Grant Achatz

(Achatz LLC/Ten Speed Press)

The Big Fat Duck Cookbook

by Heston Blumenthal

(Bloomsbury USA)

Under Pressure: Cooking Sous Vide

by Thomas Keller


Last year was a bit of a golden time for high end cookbooks. I think most of us would have been happy for just one of these books to be released in a given year, but to have all three released within a month of each other was extraordinary.

For me, I'd rate the Blumenthal book as the pick of the three books, followed by Keller, and Achatz in third. To my mind, Blumenthal's combination of biography, recipes, science, and the production values in the book make it one of the most outstanding cookbooks I've ever come across.

Daniel Chan aka "Shinboners"
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