The 2005 James Beard and IACP Cookbook Awards

The James Beard Foundation and the IACP (International Association of Culinary Professionals) have selected these books about food, cooking, baking, wine and spirits, and literary food writing as award winners.

Arthur Schwartz’s New York City Food: an Opinionated History and More Than 100 Recipes

Rich Stein’s Complete Seafood

A Blessing of Bread: Recipes and Rituals, Memories and Mitzvah by Maggie Glezer

John Ash Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher

Serena, Food and Stories: Feeding Friends Every Hour of the Day by Serena Bass

The New Mayo Clinic Cookbook

Foods of the Americas: Native Recipes and Traditions by Fernando and Marlene Divina

Weir Cooking in the City by Joanne Weir

Provence Cookbook by Patricia Wells

The Great Scandinavian Baking Book by Beatrice Ojakangas

On Food and Cooking by Harold McGee

All About Braising by Molly Stevens

Olive Trees and Honey: a Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks

Scotch Whisky by Charles MacLean

Last Chance to Eat: the Fate of Taste in a Fast Food World by Gina Mallet

Bouchon by Thomas Keller

Cooking New American: How to Cook the Food You Love to Eat by Taunton’s Fine Cooking

Bread: a Baker’s Book of Techniques and Recipes by Jeffrey Hamelman

Williams-Sonoma Entertaining: Inspired Menus for Cooking with Family and Friends

Getting Thin and Loving Food: 200 Easy Recipes to Take You Where You Want ot Be by Kathleen Daelemans

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young

Poet of the Appetites: the Lives and Loves of M. F. K. Fisher by Joan Reardon

Everyday Dining with Wine by Andrea Immer