Winners of the 2013 James Beard Foundation Book Awards include:
Cookbook of the Year: Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla (Norton)
American Cooking: Mastering the Art of Southern Cooking by Nathalie Dupree & 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 & José Vouillamoz (Ecco)
Cooking from a professional point of view: Toqué! Creators of a New Quebec Gastronomy by Normand Laprise (les éditions du passage)
General cooking: Canal House Cooks Every Day by Melissa Hamilton & Christopher Hirsheimer (Andrews McMeel)
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)
International: Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)
Photography: What Katie Ate: Recipes and Other Bits & Pieces by Katie Quinn Davies
(Viking Studio)
Reference & scholarship: The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz (Chelsea Green)
Single subject: Ripe: A Cook in the Orchard by Nigel Slater (Ten Speed Press)
Vegetable focused & vegetarian: Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan (Chronicle)
Writing and literature: Yes, Chef: A Memoir by Marcus Samuelsson (Random House)
Cookbook hall of fame: Anne Willan
James Beard award–winning chefs and restaurants were named last night. The complete list of award winners in all categories will be available on the James Beard Foundation website.
