The 2005 James Beard and IACP Cookbook Awards
by Van
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
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
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
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
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