Winners of the 2011 James Beard Foundation Book Awards include:
Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press)
American Cooking: Pig: King of the Southern Table by James Villas (Wiley)
Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang)
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)
Cooking from a Professional Point of View: Noma: Time and Place in Nordic Cuisine by Rene Redzepi (Phaidon)
General Cooking: The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (Norton)
Healthy Focus: The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (Countryman)
International: Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (S&S)
Photography: Noma: Time and Place in Nordic Cuisine; photographs by Ditte Isager (Phaidon)
Reference and Scholarship: Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed)
Single Subject: Meat: A Kitchen Education by James Peterson (Ten Speed)
Writing and Literature: Four Fish: The Future of the Last Wild Food by Paul Greenberg (Penguin)
Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
James
Beard award–winning chefs and restaurants were named Monday night. The
complete list of James Beard award winners in all categories can be
found here.