UPDATE: The winners of the 2010 James Beard book awards were announced on May 2nd. The winners for each category are highlighted below. In addition, the Cookbook of the Year award went to "The Country Cooking of Ireland" by Colman Andrews. Congratulations to all of the winners!
Monday, 22 March 2010
The 2010 James Beard Foundation Book Award finalists have been announced, featuring 10 categories spanning cookbooks, food reference, and literary books. With 30 books this list is, to say the least, large and intimidating. That's why we've assembled our second annual Project Foodie James Beard Nomination Guide (see below).
The list of nominees follows, along with links to book reviews from a variety of sources including top magazines, newspapers, and bloggers. And for your cooking pleasure, we point you to recipes from the nominated books.
Beginning March 25, Project Foodie will profile the nominated cookbooks. Each profile will describe the book, giving a general overview, and share one of its recipes for you to try.
Win a nominated book!
*Update - see the list of Project Foodie users that won one of the James Beard nominated books!
Along with each profile there will be an opportunity for one lucky registered Project Foodie user to win a copy of the book. Yes, a free copy of the featured cookbook will be mailed to the US postal address of the registered Foodie who leaves the most memorable or creative comment on the book's profile post. Keep it clean and relevant - tell us what attracts you to that particular book and/or what you feel makes that book award-worthy and we'll select one to be the winner of the profiled book. Please note that you must be registered to enter this giveaway!
If you have not yet registered with Project Foodie, please take a moment to do so right now--it's absolutely free; and we promise never to share your email address with spammers or other unsavory types. In addition to gaining entry to these special cookbook giveaways, registered users can hold onto their favorite recipes in the Project Foodie recipe box.
Oh, and this Nomination Guide? It's a "living guide"-meaning that we'll continue to update it with more review links, more recipes, and links to our profiles of the nominated books from now until the James Beard award ceremony on May 2nd. Following the awards, we'll also update the guide to indicate the James Beard Foundation winners.
Project Foodie's 2010 James Beard Cookbook Nominations Guide
American Cooking | Baking and Dessert Baking | Beverage | Cooking from a Professional Point of View | General Cooking | Healthy Focus | International | Photography | Reference and Scholarship | Single Subject | Writing and Literature
Baking and Dessert Baking
Cooking from a Professional Point of View
The Fundamental Techniques of Classic Pastry Arts
by The French Culinary Institute (Harry N. Abrams, 2009)
Profile: Weighing in at nearly 6 pounds, the Fundamental Techniques of Classic Pastry Arts is a large tome with 512 pages of goodness. read more
Reviews: Fabiana Santana | The French Culinary Institute Recipes: Viewable Recipes
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
by James Walt (Douglas & McIntyre, 2009)
Profile: Araxi restaurant is nestled in between the Whistler and Blackcomb mountain peaks in British Columbia. The Whistler Village restaurant, headed by Chef James Walt since 1997, has won accolades read more
Reviews: The Vancouver Sun | January Magazine
Salt to Taste: The Keys to Confident, Delicious Cooking
by Marco Canora with Catherine Young (Rodale, 2009)
Profile: Every chef has their own style, tastes and cuisine focus. Some are more specific than others. Marco Canora, executive chef of New York's Hearth, Insieme and Terroir, even has a mantra - salt to taste read more
Reviews: Slashfood | LA Times | foodtourist.com
Reference and Scholarship
Writing and Literature
Did we miss a review? If you have links to more reviews on these books let us know (
) and we'll add them to the list.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.