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James Beard 2010 Cookbook Award Finalists: Nomination Guide and Cookbook Giveaway Contest

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Written by foodie pam   
Sunday, 02 May 2010

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

ImageThe 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

American Cooking



Real Cajun

by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)

Profile: Have you ever had Cajun food?  Not blackened fish from a restaurant that claims you're getting Cajun food, but authentic Cajun food. read more

Reviews: Slashfood | New Orleans Cuisine | San Francisco Examiner | Kroll Travel | Food 52

Recipes: Viewable Recipes


My New Orleans: The Cookbook

by John Besh, (Andrews McMeel, 2009)

Profile: I tend to paint cookbooks with a very broad stroke, splitting them into two basic types: those that simply provide recipes (more like recipe books than cookbooks) and those that draw you in and give you much more... read more

Reviews:  Sacramento Book Review | Louisiana Travel | LA Times | Fine Cooking |The New York Times | Saveur | Slashfood | Houston Chronicle | Eat Me Daily | In Mama's Kitchen | The Atlantic | New Orleans Food

Project Foodie Top General Cookbook Selection

Recipes: Viewable Recipes

Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

by Matt Lee and Ted Lee (Clarkson Potter, 2009)

Profile: Truth be told, on the surface, Southern food seems like a bother. I imagine long cooking times, lots of butter and cream, and bacon in most everything. Well think again. read more

Reviews: Charleston City Paper | Eat Me Daily | Orlando Sentinal | Boston Globe | Slashfood | The Dallas Morning News

Recipes: Viewable Recipes

Baking and Dessert Baking



by James Peterson (Ten Speed Press, 2009)

Profile: Baking intimidates people, not only must you be precise in the ingredients used but the techniques needed for creating wonderful cakes, pastries and more appear complex when written out in vast spans of text.  read more

Reviews: The Daring Kitchen | The Register-Guard | New Haven Register

Recipes: Viewable Recipes


by David Guas and Raquel Pelzel (Taunton Press, 2009)

Profile: Since the devastation of Hurricane Katrina quite a few cookbooks have been devoted to the diverse and culturally rich cuisine of New Orleans, but none have paid homage quite like David Gaus does - read more

Reviews: Project Foodie | New Orleans Food | Baking Bites | Slashfood | San Francisco Examiner | The Kitchn | Orangette | Cookbook of the Day

Recipes: Viewable Recipe

Peter Reinhart's Artisan Breads Every Day

by Peter Reinhart (Ten Speed Press, 2009)

Profile: Over the past year I've had a love affair with bread making and Peter Reinhart's Artisan Breads Every Day is one of the books that has helped fuel that love affair.  In fact, I'll go so far as to announce that this is ... read more

Reviews: Project Foodie | Suite 101 | Austin Chronicle | Baking Bites | Home Joys | The Fresh Loaf | The Kitchn

Recipes: Viewable Recipes



Been Doon So Long: A Randall Grahm Vinthology

by Randall Grahm (University of California Press, 2009)

Reviews: Steve Heimoff | Suite 101 | Gang of Pour | Worcester Sauce | The New York Times | Alice Feiring

The King of Vodka

by Linda Himelstein (Harper, 2009)

Reviews: Wall Street Journal | USA Today | Business Week | San Francisco Chronicle | The Passionate Foodie | AOL Money & Finance

World Whiskey

by Charles Maclean (DK Publishing, 2009)

Reviews: Malt Advocate Magazine

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


by David Chang, Peter Meehan (Clarkson Potter, 2009)

Profile: There are a few reasons why "Momofuku'' was one of the most talked about cookbooks of 2009.  read more

Reviews: Project Foodie | Eat Me Daily | Slashfood | Food 52 | LA Times | Food Gal | The Gastronomer's Bookshelf

Recipes: Viewable Recipes

General Cooking


Ad Hoc At Home

by Thomas Keller and Dave Cruz (Artisan Books, 2009)

Profile: You know who Thomas Keller is right? Of course you do, and if you’re like me you have come to terms with the fact that you might not make it to his read more

Reviews: Project Foodie | The Gastronomer's Bookshelf | Eat Me Daily | Food Gal | The Kitchn | The Food Paper | Michael Ruhlman | LA Times | Wall Street Journal | The New Yorker

Project Foodie Top General Cookbook Selection

Recipes: Viewable Recipes

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 |

The Pleasures of Cooking for One

by Judith Jones (Alfred A. Knopf, 2009)

Profile: Maybe I need to class up my act. Am I the only loner out there who occasionally resorts to a cheese quesadilla or parmesan-dusted popcorn for dinner? read more

Reviews: Baltimore Sun Times | Wall Street Journal | Tasting Table | The Seattle Times | The Washington Post | The Village Voice

Recipes: Viewable Recipes 

Healthy Focus



Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure

by Anna Thomas (W.W. Norton & Company, 2009)

Profile: Soup has been a favorite muse for many a food writer and cookbook author.  Soup can hold mystical-like powers; often it seems as if all of life’s problems might possibly be solved with a perfect bowl of your favorite soup.  read more

Reviews: Project Foodie | LA Times | Boston Globe | | Life is in the details

Project Foodie Top Single Subject Cookbook Selection

Recipes: Viewable Recipes

EatingWell Comfort Foods Made Healthy

by Jesse Price, the Editors of EatingWell (The Countryman Press, 2009)

Reviews: | Jackson Citizen Patriot

Recipes: Viewable Recipes

Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa

by Dean Rucker and Marah Stets (Clarkson Potter, 2009)

Profile: Do we really have to choose between food that is delicious and food that is good for us? A lot of times it certainly seems that way, especially restaurant food with rich sauces and lots of butter, but good tasting food can be good for us.  Dean Rucker makes that obvious In Golden Door Cooks at Home... read more

Reviews: Global Gourmet | Family Fresh Cooking | Blisstree | San Francisco Examiner | Basil and Spice | Keys News

Recipes: Viewable Recipes




The Country Cooking of Ireland

by Colman Andrews (Chronicle Books, 2009)

Profile: How can you resist a cookbook that devotes an entire chapter to potatoes? Okay, maybe I've let my ethnicity influence my objectivity here, but I think this book is remarkable read more

Reviews: The Wandering Cook | Cooking Peas and Qs | Chicago Tribune | Been There Tasted That | Star Tribune

Recipes: Viewable Recipes

Lidia Cooks from the Heart of Italy

by Lidia Matticchio Bastianich, Tanya Bastianich Manuali (Alfred A. Knopf, 2009)

Profile: I'm a big fan of Italian food, especially pasta dishes, and Lidia Cooks from the Heart of Italy has a great selection of both.  The recipes are organized by region read more

Reviews: The Kitchn | Eat. Drink. Memory. | The Village Voice | Chicago Tribune | The Miami Herald | Judith Jones

Recipes: Viewable Recipes

Mastering the Art of Chinese Cooking

by Eileen Yin-Fei Lo (Chronicle Books, 2009)

Profile: The title of Eileen Yin-Fei Lo's new book "Master the Art of Chinese Cooking" naturally makes one think of Julia Child's classic "Mastering the Art of French Cooking". Given that comparison ... read more

Reviews: Suite 101 | The Dallas Morning News | Epicurious | North Jersey

Recipes: Viewable Recipes




Seven Fires: Grilling the Argentine Way

Photographer: Santiago Solo Monllor (Artisan Books, 2009)

Profile: Of all the cookbooks out there that 'I want to have', Francis Mallman’s "Seven Fires: Grilling the Argentine Way" was definitely at the top of the list from the first moment I  read more

Reviews: Gastronomer’s Bookshelf | Eat Me Daily | Food 52 | Panache Privee | Food and Wine | Wall Street Journal | Michael Ruhlman | Serious Eats | The New York Times

Recipes: Viewable Recipes 

Eat Ate

Photographer: Earl Carter (Chronicle Books, 2009)

Profile: Even before opening Guy Mirabella's new book, Eat Ate, you know it's going to be something special. The book is tall and skinny, the cover jacket only read more

Reviews: The Weekly Times | The Age | The Australian | Sippity Sup

Recipes: Viewable Recipes

New American Table

Photographer: Paul Brissman (John Wiley & Sons, 2009)

Profile: Sometimes it takes an outsider to see the beauty within.  In this case, the former outsider is Ethiopian born and Swedish raised Marcus Samuelsson and the beauty is regional American cooking.  In New American Table, Samuelsson shares... read more

Reviews: Slashfood | Eat Me Daily | LA Times | The Food Paper | Star | The Village Voice | The Kitchn | LA Weekly | TribLive

Recipes: Viewable Recipes

Reference and Scholarship



Encyclopedia of Pasta

by Oretta Zanini de Vita Translated by: Maureen B. Fant (University of California Press, 2009)

Reviews: The New York Times | Gherkins and Tomatoes

Chop Suey: A Cultural History of Chinese Food in the United State

by Andrew Coe (Oxford University Press, 2009)

Reviews: | The New Yorker | Jeffery Tastes

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

by Librarie Larousse (Clarkson Potter, 2009)

Reviews: Gastronomer's Bookshelf | Edible Aria

Single Subject


Pasta Sfoglia

by Ron Suhanosky, Colleen Suhanosky (John Wiley & Sons, Inc., 2009)

Profile: Ron Suhanosky's passion for pasta is obvious - he choose pasta as the subject of his first cookbook. Pasta Sfoglia highlights not only read more

Reviews: The Kitchn | The New York Times | LA Times | Gastronomer's Guide

Recipes: Viewable Recipes

Weber’s Way to Grill

by Jamie Purviance (Oxmoor House, 2009)

Reviews: January Magazine | Al Dente |

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

by Eugenia Bone (Clarkson Potter, 2009)

Profile: Well-Preserved is not your grandmother's book on preserving.  It isn’t ingredient focused, rather it's more technique focused. read more

Reviews: Project Foodie | The Friedman Sprout | Food 52 | Charleston Post and Courier

Project Foodie Top Single Subject Cookbook Selection

Recipes: Viewable Recipes

Writing and Literature


Save the Deli

by David Sax (Houghton Mifflin Harcourt, 2009)

Reviews: San Francisco Chronicle | LA Times | The Miami Herald | The Washington Post | Wall Street Journal | The New York Times | Chicago Sun Times | Pittsburgh Post-Gazette

The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm

by Terra Brockman (Agate Surrey, 2009)

Reviews: Chicago Sun Times | Agroecology and Sustainable Agriculture Program | Radish Magazine | Mindful Metropolis


by Tristram Stuart (W.W. Norton, 2009)

Reviews: Financial Times | The Daily Telegraph | The Sunday Times

Did we miss a review? If you have links to more reviews on these books let us know ( This email address is being protected from spam bots, you need Javascript enabled to view it ) 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.


Last Updated ( Saturday, 19 March 2011 )
Great overview of nominated bo
jjob80 (Registered) 2010-03-26 14:09:49

Thanks for putting this together, it's great to read about all the nominated books on one site!
burp_excuzme (Registered) 2010-03-28 20:13:51

I think Momofuku fits every aspect of my dream's fun, spunky, and amazingly creative...yet at the same time, it sticks to tradition. The recipes shows a dexterity and adventurous spirit with food...not just as something to feed, but something that can be transformed into a story, an adventure, a culture, etc, all depending on the eater. I would admit that some recipes may be a bit over my head...but what's the fun of cookbooks if it doesn't allow me to dream and fantasize a bit?
momofuku is a godsend~
edda (Registered) 2010-03-29 01:41:34

A James Beard Award winning cookbook?! Really?! I think MOMOFUKU is my pick from the nominees

I tried a recipe posted here from the Momofuku book and my hubby thought I bought the dish and was EXTRA nice so I would cook it again.

Now if I can just get my hands on one of these babies - he is gonna love me more than he ever thought possible as I try the recipes!

My eternal control over my husband and marriage is in your hands. =)
Andrea@WellnessNotes (Unregistered) 2010-03-30 08:32:48

All the cookbooks sounds really interesting, so it’s hard to pick which one I would like to read most (and is award-worthy). Honestly, I am more thinking about which one I would like to read and use most. And I guess therefore I think it’s award-worthy…

I think I’d have to pick Lidia Cooks from the Heart of Italy as I really enjoy her show on PBS (on the rare occasion the toddler lets me watch it…). I like that she uses simple ingredients to create memorable dishes. I also love that she has kept her Italian heritage alive through cooking. She exudes a love for food and good, fresh ingredients, and I feel like I’d be welcome at her table anytime (one can dream…).

Okay, this is answer is neither memorable nor clever, but it’s all I’ve got… And I think Lidia does a great job… ;)
pamelao (Registered) 2010-04-12 04:49:34

I'm not a professional baker but I like to pretend I am one which explains all of the flour on my clothing..The Fundamental Techniques of Classic Pastry Arts will be a great aide in my fantasy life.
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