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2013 James Beard Foundation Winners

We're mixing it up a bit this week and instead of the usual new releases, we're featuring the books that have been awarded prizes by the James Beard Foundation. Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Here are a list of this year's award winning books:


Cookbook of the Year

Click for availability and more information Gran Cocina Latina : the food of Latin America, by Maricel E. Presilla; photography by Gentl & Hyers/Edge; illustrations by Julio Figueroa
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She's gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. 

American Cooking

Click for availability and more information Mastering the Art of Southern Cooking , by Nathalie Dupree & Cynthia Graubart; photographs by Rick McKee; with a foreword by Pat Conroy
Dupree and Graubart make it easy to learn the techniques for creating the South's fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflĂ© and turning out the perfect biscuit-all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today's healthy lifestyle. With more than 750 recipes and 650 variations, making a perfect pie crust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks-there is plenty here for everyone. 

Baking & Dessert

Click for availability and more information Flour Water Salt Yeast: the fundamentals of artisan bread and pizza , by Ken Forkish
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. 


Click for availability and more information Wine Grapes: a complete guide to 1,368 vine varieties, including their origins and flavours , by Jancis Robinson, Julia Harding, José Vouillamoz
An book for every wine lover, from some of the world's leading wine experts. Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make? Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, this book examines grapes and wine as never before. Here is a complete, alphabetically presented profile of all grape varieties of relevance to the wine lover, charting the relationships between them and including unique and astounding family trees, their characteristics in the vineyard, and--most important--what the wines made from them taste like. 

Focus on Health

Click for availability and more information The New Way to Cook Light: fresh food & bold flavors for today's home cook , by Scott Mowbray & Ann Taylor Pittman
Inspired by fresh, local ingredients and infused with bold, authentic flavors, this book is a celebration of healthy cooking and eating in America today. The more than 400 recipes, tips, and techniques in this book represent the new way to cook light--fresh, healthy, and local. This collection contains recipes that are as fun and satisfying to cook as they are to eat. 

General Cooking

Click for availability and more information Canal House Cooks Every Day, by Hamilton & Hirsheimer
From the award-winning authors of the Canal House Cooking series, their first comprehensive collection of recipes by home cooks for home cooks. This compilation celebrates the everyday practice of simple cooking and the enjoyment of eating. The authors use the best seasonal ingredients available to cook every day. Their recipes reflect the seasons, their appetites, their cravings, the occasions, and/or the demands of feeding their own busy families. This instant classic includes recipes for dishes as simple as a lunch of splendid summer tomato sandwiches or crackers spread with preserved lemon butter with smoked salmon and fresh chives to more complex meals like braised chicken with wild mushrooms and fine egg noodles.


Click for availability and more information Jerusalem: a cookbook, by Yotam Ottolenghi & Sami Tamimi
Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. 


Click for availability and more information What Katie Ate: recipes and other bits & pieces , by Katie Quinn Davies
After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories. Sharing more than one hundred simple culinary recipes drawn from Katie's travels, dinner party cooking and foodie haunts, the book emphasizes seasonal ingredients and irresistible flavors. Perfect for entertaining, this cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. 

Reference & Scholarship

Click for availability and more information The Art of Fermentation : an in-depth exploration of essential concepts and processes from around the world, by Sandor Ellix Katz; foreword by Michael Pollan
The most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. 

Single Subject

Click for availability and more information Ripe: a cook in the orchard , by Nigel Slater; photography by Jonathan Lovekin
Britain's foremost food writer returns to the garden in this sequel to Tender, his volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater's forty-foot backyard garden in London. Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 dishes, both sweet and savory. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a book that will gently guide you from the garden to the kitchen, and back again. 

Vegetable Focused & Vegetarian

Click for availability and more information Roots: the definitive compendium with more than 225 recipes, by Diane Morgan; foreword by Deborah Madison ; photographs by Antonis Achilleos
This is a comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). It also features more than 225 recipes; salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking. 

Writing & Literature

Click for availability and more information Yes, Chef: a memoir, by Marcus Samuelsson
"It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Marcus Samuelsson was only three years old when he, his mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later, they were welcomed into a loving middle-class white family in Gothenburg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up. Yes, Chef chronicles Marcus Samuelsson's remarkable journey from Helga's humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson's career of "chasing flavors," as he calls it, had only just begun--in the intervening years, there have been White House State dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room--a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures as a man--the price of ambition, in human terms--and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors--one man's struggle to find a place for himself in the kitchen, and in the world

New Cookbooks

Tired of cooking the same things all the time? Do you want to branch out and try some new recipes? Here is a sample of new cookbooks that have just arrived. Bon Appetit!

Click for availability and more information Baking Out Loud, by Hedy Goldsmith
The Food Network-featured executive pastry chef of Michael's Genuine Food & Drink presents a collection of recipes inspired by popular supermarket treats, from Red Velvet Twinks and Chocolate Caramel Peanut Bars to Dunk in Da Trunk Cookies and Banana Toffee Panini. 

Click for availability and more information Clean Eating for Busy Families: get meals on the table in minutes with simple & satisfying whole-foods recipes you & your kids will love, by Michelle Dudash, R.D
Clean Eating for Busy Families takes the challenge out of putting delicious food on the family table on a nightly basis by providing you with a clear plan for dinner success. With streamlined weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating, you'll find it a cinch to trade in that uninspired takeout for wholesome meals that don't just put your tummy to ease, but your mind too. 

Click for availability and more information Cooking With Love: real comfort food from Carla's kitchen, by Carla Hall with Genevieve Ko
Carla Hall is co-host of ABC's daily lifestyle series The Chew. Carla first won the hearts of fans nationwide on Bravo's Top Chef. When she returned for Top Chef All-Stars, she went on to win Fan Favorite with her warmth, enthusiasm, and delicious food. In this book, she serves up more than 100 fantastic recipes that revolutionize comfort food by using fresh ingredients in her twists on tried-and-true classics. 

Click for availability and more information The Epicurious Cookbook , by Tanya Steel
Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook. 

Click for availability and more information Gran's Kitchen: recipes from the notebooks of Dulcie May Booker , compiled by Natalie Oldfield
Seventy-six of the best tried-and-true homemade recipes from a bygone era, lovingly selected from the notebooks of 95-year-old Dulcie May Booker. This edition, Compiled by her granddaughter, talented foodie Natalie Oldfield, Gran's Kitchen is sure to satisfy the current interest in traditional cookery in a very personal way. A little of the old, a little new, it is full of simple, comforting, and easy-to-make cakes, breakfasts, dinners, and desserts, as well as her secrets to award-winning baking and preserving. Not only is this book a beautiful cookbook, but it is also filled with wonderful family love and community spirit. 

Click for availability and more information The Hamptons & Long Island homegrown cookbook : local food, local restaurants, local recipes, by Leeann Lavin
Profiles twenty-seven of the well-known chefs and restaurant owners of the region and the farmers who supply them with fresh ingredients, with seventy-five recipes for seasonal dishes. 

Click for availability and more information The Latin Road Home : savoring the foods of Ecuador, Spain, Cuba, Mexico, and Peru, by Jose Garces
The essential book for experiencing the joy of sitting down to dinner in a Latin household. Capture the vibrant regional flavors of Latin America and Spain with ease in your home kitchen with Jose Garces as your guide. 

Click for availability and more information Now Eat This! Italian: favorite dishes from the real mamas of Italy, all under 350 calories, by Rocco DiSpirito
Weight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. In his signature style, Rocco DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After traveling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy. 

Click for availability and more information Real Snacks : make your favorite childhood treats without all the junk, by Lara Ferroni
Imagine homemade Twinkies, Ding-Dongs, Doritos, and Cheez-Its made in your own kitchen, even with gluten-free and vegan variations. Make your favorite snacks with whole grains and natural sweeteners full of wonderful flavors and nutrients not artificial colors and preservatives. Lara Ferroni shows you how with this collection of 50 nostalgic childhood treats that satisfy your junk food cravings, but without all the junk. Gluten free and vegan options are included for every recipe. 

Click for availability and more information Sweet Paris : a love affair with Parisian pastries, chocolate and desserts, by Michael Paul
More than just a cookbook, this is a sweet-toothed guide to Paris. With more than thirty distinctly Parisian recipes, ranging from tarts and macarons to madeleines and chocolates, let your taste buds do the walking. A sophisticated design and stunning images help to make this book a timeless keepsake that will be cherished for years to come. 

Click for availability and more information Try This at Home, by Richard Blais
From Bravo's Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef.

Click for availability and more information Vietnamese Home Cooking, by Charles Phan
When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian.

New Cookbooks

Who's hungry? Here's a list of new cookbooks that might make things easier around the kitchen.

Click for availability and more information The Baker Creek vegan cookbook: traditional ways to cook, preserve and eat the harvest., by Jere Gettle
The co-founders of The Baker Creek Heirloom Seed Company and coauthors of The Heirloom Life Gardners present more than 125 recipes, from Asia to Appalachia, that are delicious and easy-to-make, as well as offer an affordable way to grow food organically and naturally.

Click for availability and more information Cooking off the clock, by Elizabeth Falkner
A Top Chef Masters judge and owner of San Francisco's Citizen Cake and Orson restaurant presents an eclectic range of recipes for full meals and quick snacks that can be prepared with limited time and resources, in a volume that also shares the author's imaginative approach to classic comfort foods. 

Click for availability and more information Flour water salt yeast: the fundamentals of artisan bread and pizza , by Ken Forkish
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. The book offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart.

Click for availability and more information Meals Made Easy: quick and delicious recipes for every night of the week, by Renee Schettler
A full-color book with quick recipes for such classics as Vegetable Soup, Chicken Cacciatore and Greek Salad includes one-pot meals, no-shop meals, 30-minute meals, no-cook meals, freezer meals, shortcut meals and reliable sides. Excellent for the working mom or dad.

Click for availability and more information The Mile End Cookbook: redefining Jewish comfort food, from hash to hamantaschen, by Noah & Rae Bernamoff
The husband-and-wife team behind Brooklyn's acclaimed Mile End restaurant presents a modern collection of Jewish comfort food recipes that adds artisanal flares to such traditional dishes as brisket, borscht and potato pancakes while sharing advice on everything from baking challah to making quick and easy pickles.

Click for availability and more information Turkey: more than 100 recipes with tales from the road. , by Leanne Kitchen
More than 100 recipes from across seven diverse regions--including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van--showcase the best of Turkish cuisine.

Click for availability and more information The ultimate allergy-free snack cookbook: over 100 kid-friendly recipes for the allergic child. , by Judi & Shari Zucker
This helpful book contains over 100 vegetarian recipes that are free of eggs, cow's milk, soy, wheat, peanuts, tree nuts, fish and shellfish.

Click for availability and more information Weelicious: 150 fast, fresh, and easy recipes , by Catherine McCord
Filled with an abundance of recipes and tips for creating quick, easy and healthy food for young children, this cookbook from the creator of the highly popular blog teaches parents how to raise great eaters who appreciate food and aren't afraid to try new things.

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