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James Beard Award Cookbooks 2011


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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)


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)


Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

by Grace Young

(Simon & Schuster)


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)

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

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