Najbardziej prestiżowy konkurs dotyczący anglojęzycznych książek kucharskich wydanych w 2011 roku. Kilka godzin temu rozdano w nim nagrody:
Cookbook of the Year
Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)
Cookbook Hall of Fame
Laurie Colwin
Home Cooking and More Home Cooking
Laurie Colwin
Home Cooking and More Home Cooking
American Cooking
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson
(Clarkson Potter)
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson
(Clarkson Potter)
Baking and Dessert
Jeni’s Splendid Ice Creams at Home
by Jeni Britton Bauer
(Artisan)
Jeni’s Splendid Ice Creams at Home
by Jeni Britton Bauer
(Artisan)
Beverage
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas
by Brad Thomas Parsons
(Ten Speed Press)
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas
by Brad Thomas Parsons
(Ten Speed Press)
Cooking from a Professional Point of View
Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)
Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)
General Cooking
Ruhlman’s Twenty
by Michael Ruhlman
(Chronicle Books)
Ruhlman’s Twenty
by Michael Ruhlman
(Chronicle Books)
Focus on Health
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
by Heidi Swanson
(Ten Speed Press)
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
by Heidi Swanson
(Ten Speed Press)
International
The Food of Morocco
by Paula Wolfert
(Ecco)
The Food of Morocco
by Paula Wolfert
(Ecco)
Photography
Notes from a Kitchen: A Journey Inside Culinary Obsession
Artist/Photographer: Jeff Scott
(Tatroux)
Notes from a Kitchen: A Journey Inside Culinary Obsession
Artist/Photographer: Jeff Scott
(Tatroux)
Reference and Scholarship
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920
by Andrew P. Haley
(The University of North Carolina Press)
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920
by Andrew P. Haley
(The University of North Carolina Press)
§Single Subject
All About Roasting
by Molly Stevens
(W.W. Norton & Company)
All About Roasting
by Molly Stevens
(W.W. Norton & Company)
Writing and Literature
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
(Random House)
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
(Random House)
