Nagrody James Beard Foundation Book Awards 2012 rozdane!

Najbardziej prestiżowy konkurs dotyczący anglojęzycznych książek kucharskich wydanych w 2011 roku. Kilka godzin temu rozdano w nim nagrody:

Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)

Baking and Dessert
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)  

Cooking from a Professional Point of View  
Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)

General Cooking
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)  

International
The Food of Morocco
by Paula Wolfert
(Ecco)

Photography  
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)  

Single Subject  
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)