“The James Beard Foundation is dedicated to celebrating, preserving and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” The James Beard Foundation Awards for the best cookbooks published in 2008 were announced recently. For a complete list of winners see the James Beard Foundation website.
The following cookbook winners are all available from Milwaukee Public Library’s extensive cookbook collection:
Cookbook of the Year
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan. Check catalog for availability.
Baking and Dessert
Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher. Check catalog for availability.
Winewise: Your Complete Guide to Understanding, Selecting and Enjoying Wine by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America. Check catalog for availability.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose. Check catalog for availability.
Cooking from a Professional Point of View
Alinea by Grant Achatz. Check catalog for availability.
How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman. Check catalog for availability.
Reference and Scholarship
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page, Andrew Dornenburg. Check catalog for availability.
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. Check catalog for availability.
Writing and Literature
In Defense of Food by Michael Pollan. Check catalog for availability.
- Submitted by Rebecca @ MPL Central