[Sca-cooks] James Beard Nominees 2007

Johnna Holloway johnna at sitka.engin.umich.edu
Tue Mar 27 03:42:23 PDT 2007

Here's the list of the 2007 James Beard Foundation Book Awards For 
cookbooks published in 2006
Winners will be announced May 7, 2007

Full list of the rest of the nominees in food journalism, etc is at

Lorna Sass is back with a volume on Whole Grains



Category: Asian Cooking

Cradle of Flavor
Author: James Oseland
Publisher: W.W. Norton

Into the Vietnamese Kitchen:
Treasured Foodways, Modern Flavors
Author: Andrea Nguyen

The Sushi Experience
Author: Hiroko Shimbo

Category: Baking and Dessert

Baking: From My Home to Yours
Author: Dorie Greenspan

Heirloom Baking with the Brass Sisters
Authors: Marilynn Brass and Sheila Brass

King Arthur Flour Whole Grain Baking
Authors: The Bakers at King Arthur Flour

Category: Cooking from a Professional Point of View

Alain Ducasse’s Desserts and Pastries
Author: Frederic Robert

Happy in the Kitchen
Authors: Michel Richard with Susie Heller and
Peter Kaminsky

The Professional Chef, 8th Edition
Author: The Culinary Institute of America

Category: Entertaining

The Big Book of Appetizers
Authors: Meredith Deeds and Carla Snyder

The Big Book of Outdoor Cooking
and Entertaining
Author: Cheryl Alters Jamison

Opera Lover’s Cookbook
Author: Francine Segan

Category: Food of the Americas

Dishes from the Wild Horse Desert:
Norteño Cooking of South Texas
Author: Melissa Guerra

Kathy Casey’s Northwest Table
Author: Kathy Casey

The Lee Bros. Southern Cookbook
Authors: Matt Lee and Ted Lee

Category: General
The Family Kitchen
Author: Debra Ponzek

The Improvisational Cookbook
Author: Sally Schneider

Get Great Food on the Table Everyday
Author: Roy Finamore

Category: Healthy Focus
The Diabetes Menu Cookbook:
Delicious Special-Occasion Recipes
for Family and Friends
Authors: Barbara Scott-Goodman and Kalia Doner

EatingWell Serves Two
Author: Jim Romanoff

Whole Grains Every Day, Every Way
Author: Lorna Sass

Category: International

Author: Claudia Roden

The Soul of a New Cuisine
Author: Marcus Samuelsson

Author: Ana Sortun

Category: Reference

Culinary Biographies:
A Dictionary of the World’s Great Historic
Editor: Alice Arndt (deceased)

The Organic Cook’s Bible
Author: Jeff Cox

What to Eat
Author: Marion Nestle

Category: Single Subject

Braise: A Journey Through International
Authors: Daniel Boulud and Melissa Clark

The Essence of Chocolate
Authors: John Scharffenberger and
Robert Steinberg

Vegetable Soups from
Deborah Madison’s Kitchen
Author: Deborah Madison

Category: Wine and Spirits

Keys to the Cellar: Strategies and
Secrets of Wine Collecting
Author: Peter D. Meltzer

Romancing the Vine
Author: Alan Tardi

The Wines of France:
The Essential Guide for Savvy Shoppers
Author: Jacqueline Friedrich

Category: Writing on Food

Author: Bill Buford

The Omnivore’s Dilemma
Author: Michael Pollan

The United States of Arugula:
How We Became a Gourmet Nation
Author: David Kamp

Category: Photography

Kaiseki: The Exquisite Cuisine of
Kyoto’s Kikanoi Restaurant
Photographer: Masashi Kuma

Michael Mina
Photographer: Karl Petzke

Photographer: France Ruffenach


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