James Beard Foundation Cookbook awards
James Beard was a renowned American chef who introduced French cuisine and gourmet cooking to America. Called the "Dean of American cookery” by the New York Times in 1954, his foundation's awards are likened to the 'Oscars' of the culinary world. Just some of the award categories include best cookbooks (in various subcategories), chefs, & tv and radio cooking shows. The awards are voted on by culinary professionals & the full list can be found here. Below are some of the highlights:
Cookbook of the Year: Gran Cocina Latina: The Food of Latin America- delicious food from the many countries that comprise Latin America
Baking and dessert: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza- From acclaimed Portland baker, Ken Forkish, comes this popular book about how to make the perfect bread
Focus on health: The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook- More than 400 recipes for healthy eating
International: Jerusalem: A Cookbook- 120 recipes that highlight the flavors of Jerusalem
Vegetable focused & Vegetarian- Roots: The definitive compendium with more than 225 recipes- one more reason to love your veggies!