[Sca-cooks] 2013 James Beard Award Winners

[Susan Lin]

Yup - I just unwrapped this one for my birthday today!

International
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
(Ten Speed Press)

And my sister also sent:
Aromas of Aleppo - The Legendary Cuisine of Syrian Jews by Poopa Sweck

So far this one is super fun to read.  When we went to lunch today I bought
tamarind concentrate from our favorite spice shop - I might try to make it
on my own some day  -  but not today.

Shoshanah


On Mon, May 6, 2013 at 12:48 PM, Johnna Holloway <johnnae at mac.com> wrote:

> Here are the 2013 James Beard Foundation Awards Winners
>
> Johnnae
>
> 2013 James Beard Foundation Book Awards
>
> For cookbooks published in English in 2012. Winners were announced May 3,
> 2013.
>
> Cookbook of the Year
> Gran Cocina Latina: The Food of Latin America
> by Maricel E. Presilla
> (W.W. Norton & Company)
>
> Cookbook Hall of Fame
> Anne Willan
>
> American Cooking
> Mastering the Art of Southern Cooking
> by Nathalie Dupree and Cynthia Graubart
> (Gibbs Smith)
>
> Baking and Dessert
> Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
> by Ken Forkish
> (Ten Speed Press)
>
> Beverage
> Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their
> Origins and Flavours
> by Jancis Robinson, Julia Harding, and José Vouillamoz
> (Ecco)
>
> Cooking from a Professional Point of View
> Toqué! Creators of a New Quebec Gastronomy
> by Normand Laprise
> (les éditions du passage)
>
> Focus on Health
> Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for
> Today's Home Cook
> by Scott Mowbray and Ann Taylor Pittman
> (Oxmoor House)
>
> General Cooking
> Canal House Cooks Every Day
> by Melissa Hamilton and Christopher Hirsheimer
> (Andrews McMeel Publishing)
>
> International
> Jerusalem: A Cookbook
> by Yotam Ottolenghi & Sami Tamimi
> (Ten Speed Press)
>
> Photography
> What Katie Ate: Recipes and Other Bits & Pieces
> Photographer: Katie Quinn Davies
> (Viking Studio)
>
> Reference and Scholarship
> The Art of Fermentation: An In-Depth Exploration of Essential Concepts and
> Processes from Around the World
> by Sandor Ellix Katz
> (Chelsea Green Publishing)
>
> Single Subject
> Ripe: A Cook in the Orchard
> by Nigel Slater
> (Ten Speed Press)
>
> Vegetable Focused and Vegetarian
> Roots: The Definitive Compendium with More Than 225 Recipes
> by Diane Morgan
> (Chronicle Books)
>
> Writing and Literature
> Yes, Chef: A Memoir
> by Marcus Samuelsson
> (Random House)
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