FOR 20 YEARS, the James Beard Foundation has been celebrating culinary excellence by presenting annual awards in more than a dozen categories for food and beverage books.
Cookbook of the Year
THE LEE BROS. SOUTHERN COOKBOOK Stories and Recipes for Southerners and Would-Be Southerners | MATT LEE AND TED LEE: New York Times food writers, brothers, and proprietors of The Lee Bros. Boiled Peanuts Catalogue learned their trade in Charleston, South Carolina. Now New Yorkers, they present Southern classics, including Crab Cakes, Fried Chicken, Red Rice, Fried Oysters, and Shrimp Burgers, while modernizing old favorites: Buttermilk-Sweet Potato Pie, Blackened Potato Salad, and Red Velvet Cake. A story accompanies each recipe.
Writing on Food
THE OMNIVORE'S DILEMMA A Natural History of Four Meals | MICHAEL POLLAN: A journalist explores what we eat and how and where the food is produced--from a McDonald's lunch to a flawed "big organic" meal from Whole Foods, food from a sustainable farm in Vermont, and a mushrooms-and-wild-pig forage from the wilds of Sonoma, California. (EXCELLENT SELECTION July/Aug 2006)
HEAT An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a...