Awards: James Beard
Winners of the James Beard Foundation <http://news.shelf-awareness.com/ct.jsp?uz5061754Biz9511677> awards were announced Sunday night in New York City. The Independent <http://news.shelf-awareness.com/ct.jsp?uz5061754Biz9511678> reported that honorees included:
Cookbook of the Year: The Country Cooking of Ireland by Colman Andrews
American Cooking: Real Cajun by Donald Link with Paula Disbrowe
Baking and Dessert: Baking by James Peterson
Beverage: Been Doon So Long: A Randall Grahm Vinthology by Randall Grahm
Cooking from a Professional Point of View: The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute with Judith Choate
General Cooking: Ad Hoc at Home by Thomas Keller
Healthy Focus: Love Soup: 160 All-New Vegetarian Recipes by Anna Thomas
Photography: Seven Fires: Grilling the Argentine Way, photographs by Santiago Solo Monllor
Reference and Scholarship: Encyclopedia of Pasta by Oretta Zanini de Vita, translated by Maureen B. Fant
Single Subject: Pasta Sfoglia by Ron Suhanosky and Colleen Suhanosky
Writing and Literature: Save the Deli by David Sax
Cookbook Hall of Fame: A Book of Middle Eastern Food by Claudia Roden
James Beard award-winning chefs and restaurants were named Monday night. The Boston Globe <http://news.shelf-awareness.com/ct.jsp?uz5061754Biz9511679> featured a list of winners.
