The nominees for the 2011 James Beard Foundation Book Awards were announced this week. We’ve created a tasty literary mixtape, linking to free samples of all the nominated books in a variety of categories.
Here’s more about the awards: “On Friday, May 6, 2011, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive
event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Espace in New York City. The evening will be hosted by Ted Allen and Gail Simmons.”
If you want more books, we made similar mixtapes linking to free samples of the 2011 PEN/Faulkner Award for Fiction nominees, the National Book Critics Circle Award finalists, the 2011 Edgar Awards finalists, the 2011 ALA Youth Media Awards winners, the 2011 Book Critics Circle Awards finalists, the Best Translated Books longlist, the Believer Book Awards shortlist, and the Best Books of 2010.
American Cooking
The Food, Folklore, and Art of Lowcountry Cooking by Joseph E. Dabney (Cumberland House)
The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Castronovo, Frank Falcinelli, and Peter Meehan (Artisan)
Pig: King of the Southern Table by James Villas (John Wiley & Sons)
Baking and Dessert
Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang)
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson (Ten Speed Press)
Sarabeth’s Bakery: From My Hands to Yours by Sarabeth Levine (Rizzoli New York)
Beverage
Opus Vino by DK Publishing (DK Publishing)
Reading Between the Wines by Terry Theise (University of California Press)
Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press)
Cooking from a Professional Point of View
Michael Chiarello’s Bottega by Michael Chiarello (Chronicle Books)
The Modern Café by Francisco J. Migoya and The Culinary Institute of America (John Wiley & Sons)
Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press)
General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company)
Heart of the Artichoke and Other Kitchen Journeys by David Tanis (Artisan)
Radically Simple: Brilliant Flavors with Breathtaking Ease by Rozanne Gold (Rodale)
Healthy Focus
Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters
(Sterling/Epicure)
The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press)
The Very Best Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose Shulman (Rodale)
International
Cook Italy by Katie Caldesi (Kyle Books)
Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press)
Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery by Grace Young (Simon & Schuster)
Photography
The Blue Chair Jam Cookbook Photographer: Sara Remington (Andrews McMeel Publishing)
Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager
(Phaidon Press)
Tartine Bread Photographer: Eric Wolfinger (Chronicle Books)
Reference and Scholarship
Encyclopedia of Jewish Food by Gil Marks (John Wiley & Sons)
Salted: A Manifesto on the World’s Most Essential Mineral by Mark Bitterman (Ten Speed Press)
What I Eat: Around the World in 80 Diets by Faith D’Aluisio and Peter Menzel (Material World Books/Ten Speed Press)
Single Subject
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner (Stewart, Tabori & Chang)
Ham: An Obsession with the Hindquarter by Mark Scarborough and Bruce Weinstein (Stewart, Tabori & Chang)
Meat: A Kitchen Education by James Peterson (Ten Speed Press)
Writing and Literature
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Evan D. G. Fraser and Andrew Rimas (Free Press)
Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories
by Anna Badkhen (Free Press)