Kochbuch Award: James Beard Foundation Award 2011

Kochbuch Award: James Beard Foundation Award 2011

Katharina Höhnk

Von Katharina Höhnk

Die US-Amerikaner wissen ihre Kochbuch-Zunft zu feiern. Zwei Preise werden jedes Jahr gefeiert – und zwar wirklich gefeiert: der James Beard Award macht den Anfang, es folgt der IACP. Für Kochbuch-Liebhaber eine Zeit des Schwelgens und Einkaufswagen-Flanierens. Hier die Gewinner (und hier eine Auswahl der Nominierten )!

BeardCookbook Hall of Fame
On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
Bei Amazon bestellen: On Food and Cooking

oxacaCookbook of the Year
Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
(University of Texas Press)
Bei Amazon bestellen: Oaxaca al Gusto: An Infinite Gastronomy

pigAmerican Cooking
Pig: King of the Southern Table by James Villas
(John Wiley & Sons)
Bei Amazon bestellen: Pig: King of the Southern Table

grainBaking and Dessert
Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce
(Stewart, Tabori & Chang)
Bei Amazon bestellen: Good to the Grain: Baking with Whole-Grain Flours

berdGeneral Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century
by Amanda Hesser
(W.W. Norton & Company)
Bei Amazon bestellen: The Essential New York Times Cookbook: Classic Recipes for a New Century

BeardHealthy Focus
The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press)
Bei Amazon bestellen: The Simple Art of EatingWell Cookbook

BeardStir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
(Simon & Schuster)
Bei Amazon bestellen: Stir-Frying to the Sky’s Edge

Beard2011 James Beard Foundation Awards winners – Single Subject
Meat: A Kitchen Education by James Peterson (Ten Speed Press)
Bei Amazon bestellen: Meat: A Kitchen Education
Beverage

Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press)

Cooking from a Professional Point of View
Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press)

Photography
Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager (Phaidon Press)

Reference and Scholarship
Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
by Mark Bitterman (Ten Speed Press)

Writing and Literature
Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)

Humor
Ruth BourdainTwitter.com/RuthBourdain

Individual Food Blog
Politics of the PlatePoliticsoftheplate.com

BeardZur Website der James Beard Foundation

Veröffentlicht im Mai 2011

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