IACP Cookbook Award

Given by International Association of Culinary Professionals

Other Names: IACP, Julia Child Cookbook Award
662 Works / 690 Items 123,389 Books 1,841 Reviews 4.1
The IACP Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally called Tastemaker's) was created to encourage and promote show more quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world. Finalists show less
Stages:
All, Winner (411), Finalist (272), Nominee (3), Shortlist (2), No Stage (4)
Categories:
All, American (35), American Regional (2), American, and Restaurant (1), Asian (4), Baking (22), Baking Sweet & Savory, Confections and Desserts (3), Baking and Desserts (3), Baking: Savory or Sweet (11), Beer, Wine, or Spirits (1), Beverage / Reference / Technical (1), Beverage/ Reference/ Technical (1), Book of The Year (2), Bread, Other Baking and Sweets (1), Bread, Other Baking and Sweets Category (1), Breads, Other Baking, and Sweets (2), Chefs & Restaurants (14), Chefs and Restaurants (18), Chefs, Restaurants, and Cooking Schools (1), Children Youth & Family (2), Children Youth Family (5), Children Youth and Family (2), Children, Youth & Family (9), Children, Youth and Family (9), Children, Youth, and Family (3), Community Cookbooks (2), Compilations (29), Compiliations (1), Cookbook of The Year (1), Cookbook of the Year (14), Crystal Whisk (1), Culinary Classics (38), Culinary Classics, 2017, and Cookbook of the Year, 1995 (1), Culinary Classics, 2018, and Cookbook of the Year, 1993 (1), Culinary History (12), Culinary Travel (23), Design (2), Design Award (1), Design Winner (1), Desserts (1), Diet and Health (1), Diet and Helath (1), E-Cookbook (2), Entertaining (3), Entertaining and Lifestyles (1), Ethnic/Regional (2), European (2), European and International (1), First Book (2), First Book, Julia Child Award (1), First Book/The Julia Child Award (5), First Book: Julia Child Award (8), First Book: The Julia Child Award (5), Food Issues & Matters (6), Food Matters (21), Food Photography & Styling (12), Food Photography and Styling (7), Food Reference (4), Food Reference & Technical (2), Food Reference/Technical (2), Food and Beverage Reference (2), Food and Beverage Reference and Technical (5), Food and Beverage Reference/Technical (3), Fruits and Vegetables (2), Fruits, Vegetables, Herbs, and Spices (1), General (33), General and Basic (4), Global Design (3), Health & Nutrition (2), Health & Special Diet (6), Health & Wellness (1), Health Special Diet (5), Health and Diet (1), Health and Nutrition (3), Health and Special Diet (17), Healthy and Light (1), Historical Cookbook (1), Historical Cookbook Award (1), History (1), International (35), International, and Literary Food Writing (1), Jane Grigson Award (8), Jane Grigson Awards (3), Jane Grigson Prize for Distinguished Scholarship (1), Jane Grigson Winner (1), Judge's Choice Winner (1), Judges' Choice (4), Judges' Choice Award (1), Julia Child Award (6), Julia Child Cookbook Award (4), Julia Child First Book (1), Julia Child First Book Award (6), Julia child Award, Best Book, Healthy Diets category (1), Kitchenaid Julia Child First Book (1), Literary (3), Literary Food Writing (20), Literary or Historical Food Writing (12), New Home Cooking: Feeding Family, Feasting Friends (1), People's Choice (1), People's Choice Award (1), Photography (4), Professional Kitchens (9), Quick Cooking (2), Reference & Technical (5), Reference & Technical Writing (1), Reference/Technical (1), Seafood, Meat, and Poultry (1), Self Published (2), Self-Published (3), Single Subject (37), Soft Cover Single Subject (1), Southern and Southwestern American (1), Special Diets (1), Special Methods (2), Specialty Cooking (1), Visionary Achievement Award (1), Wine Beer & Spirits (1), Wine Beer and Spirits (3), Wine Beer or Spirits (1), Wine, Beer and Spirits (7), Wine, Beer or Spirits (11), Wine, Beer, and Spirits (3), Wine, Beer, or Spirits (6), Wines and Spirits (1), Writings on Beverages (1), Writings on Food (3), Writings on Food and Drink (1), Writings on Wine and Spirits (1), No Category (6)
Years:
All, 2023 (16), 2022 (15), 2021 (15), 2020 (39), 2019 (47), 2018 (35), 2017 (20), 2016 (51), 2015 (68), 2014 (26), 2013 (22), 2012 (49), 2011 (51), 2010 (45), 2009 (38), 2008 (13), 2007 (12), 2006 (14), 2005 (1), 2004 (1), 2003 (1), 2002 (1), 2001 (2), 2000 (2), 1999 (1), 1998 (1), 1997 (4), 1996 (1), 1995 (1), 1994 (2), 1992 (10), 1991 (8), 1990 (13), 1989 (14), 1988 (12), 1987 (10), 1986 (9)

Winner 411

WorkCategoryYear
Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine by Sally SchmittAmerican2023
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio LeoBaking Sweet & Savory, Confections and Desserts2023
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick MartínezBook of The Year2023
Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook] by Reem AssilChefs & Restaurants2023
(Serious) New Cook: Recipes, Tips, and Techniques by Leah Su QuirogaChildren Youth & Family2023
On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh by Romy GillCulinary Travel2023
Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel HolzmanFood Issues & Matters2023
A Year at Catbird Cottage: Recipes for a Nourished Life [A Cookbook] by Melina HammerFood Photography & Styling2023
Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People [A Cookbook] (Food52 Works) by Kristen MigloreGeneral2023
Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well by Desiree NielsenHealth & Wellness2023
Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick MartínezInternational2023
The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah CheJulia Child First Book Award2023
Sweet Land of Liberty: A History of America in 11 Pies by Rossi AnastopouloLiterary or Historical Food Writing2023
My South Texas Kitchen Traditional Recipes And Modern Tips by Yvette Zuniga JemisonSelf-Published2023
Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea GentlSingle Subject2023
Cure: New Orleans Drinks and How to Mix ’Em from the Award-Winning Bar by Neal BodenheimerWine, Beer or Spirits2023
Cheryl Day's Treasury of Southern Baking by Cheryl DayAmerican2022
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book] by Zoë FrançoisBaking Sweet & Savory, Confections and Desserts2022
And for Mains: Recipes, Stories and Pints with an Irish Butcher and a Chef by Gaz SmithChefs & Restaurants2022
The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experiments, & Activities (Young Chefs Series) by America's Test Kitchen KidsChildren, Youth & Family2022
Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook by Rodney ScottCookbook of the Year2022
The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital: A Cookbook by Alejandro RuizCulinary Travel2022
Seed Money: Monsanto's Past and Our Food Future by Bartow J. ElmoreFood Issues & Matters2022
Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh NilandFood Photography & Styling2022
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher KimballGeneral2022
Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia TurshenHealth & Nutrition2022
Pati Jinich Treasures Of The Mexican Table: Classic Recipes, Local Secrets by Pati JinichInternational2022
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi WhelanJulia Child First Book Award2022
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream by Tung NguyenLiterary or Historical Food Writing2022
Something and Tonic: A History of the World's Most Iconic Mixer by Nick KokonasSelf-Published2022
Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book] by Robert SimonsonWine, Beer or Spirits2022
Snacking Cakes: Simple Treats for Anytime Cravings by Yossy ArefiBaking Sweet & Savory, Confections and Desserts2021
Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen by Ravinder BhogalChefs & Restaurants2021
How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals: A Cookbook by Hugh AchesonChildren, Youth & Family2021
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa M. MartinCookbook of The Year2021
Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook by Maneet ChauhanCulinary Travel2021
The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From sourcing to butchery, mindful meat eating for the modern omnivore by Meredith LeighFood Issues & Matters2021
Falastin: A Cookbook by Sami TamimiFood Photography & Styling2021
Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds by America's Test KitchenGeneral2021
The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (The Complete ATK Cookbook Series) by America's Test KitchenHealth & Nutrition2021
Kiin: Recipes and Stories from Northern Thailand by Nuit RegularInternational2021
Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book by Claire SaffitzJulia Child First Book Award2021
The Planter of Modern Life: Louis Bromfield and the Seeds of a Food Revolution by Stephen HeymanLiterary or Historical Food Writing2021
CO Specs: Recipes & Histories of Classic Cocktails by Cas OhSelf-Published2021
Foolproof Fish: Modern Recipes for Everyone, Everywhere by America's Test KitchenSingle Subject2021
Spirits of Latin America: A Celebration of Culture & Cocktails, with 100 Recipes from Leyenda & Beyond by Ivy MixWine, Beer or Spirits2021
Pastry Love: A Baker's Journal of Favorite Recipes by Joanne ChangBaking2020
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-MartinBook of The Year2020
American Sfoglino: A Master Class in Handmade Pasta by Evan FunkeChefs & Restaurants2020
The Complete Baking Book for Young Chefs: 100+ Sweet and Savory Recipes that You'll Love to Bake, Share and Eat! by America's Test Kitchen KidsChildren, Youth & Family2020
On the Hummus Route by Ariel RosenthalCulinary Travel2020
The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (Volume 70) by Jennifer E. GaddisFood Issues & Matters2020
Milk Street: The New Rules: Recipes That Will Change the Way You Cook by Christopher KimballGeneral2020
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey LarsenHealth and Nutrition2020
Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko SakaiInternational2020
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis GebreyesusJulia Child First Book Award2020
Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann HuiLiterary or Historical Food Writing2020
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] by Kathryn LukasSingle Subject2020
Tiki: Modern Tropical Cocktails by Shannon MustipherWine, Beer or Spirits2020
SOUL: A Chef's Culinary Evolution in 150 Recipes by Todd RichardsAmerican2019
Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen MigloreBaking2019
The Complete Cookbook for Young Chefs: 100+ Recipes that You'll Love to Cook and Eat by America's Test Kitchen KidsChildren, Youth and Family2019
Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes. by America's Test KitchenCompilations2019
Season: A Year of Wine Country Food, Farming, Family, and Friends by Justin WanglerCookbook of the Year2019
Vibration Cooking: or, The Travel Notes of a Geechee Girl by Vertamae Smart-GrosvenorCulinary Classics2019
Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents) by Matt GouldingCulinary Travel2019
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) by Chris YingFood Matters2019
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie TaylorFood Photography and Styling2019
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast by Christopher KimballGeneral2019
Bottom of the Pot: Persian Recipes and Stories by Naz DeravianInternational2019
Lee Miller: A Life with Food, Friends and Recipes by Ami BouhassaneLiterary Food Writing2019
The Fruit Forager's Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond by Sara BirReference/Technical2019
Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast by Hank ShawSelf Published2019
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] by Taylor BoetticherSingle Subject2019
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratAmerican2018
Candy Is Magic: Real Ingredients, Modern Recipes by Jami CurlBaking: Savory or Sweet2018
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall [A Cookbook] by Paul KahanChefs & Restaurants2018
Baking Class: 50 Fun Recipes Kids Will Love to Bake! (Cooking Class) by Deanna F. CookChildren, Youth & Family2018
The Blue Apron Cookbook by Blue Apron Culinary TeamCompilations2018
The Dooky Chase Cookbook (Restaurant Cookbooks) by Leah ChaseCulinary Classics2018
The Auberge of the Flowering Hearth by Roy Andries De GrootCulinary Classics2018
The Key to Chinese Cooking by Irene KuoCulinary Classics2018
Acid Trip: Travels in the World of Vinegar by Michael Harlan TurkellCulinary Travel2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratFirst Book: Julia Child Award2018
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads RefslundFood Matters2018
Simple Fare: Fall and Winter by Karen MordechaiFood Photography & Styling2018
Simple Fare: Spring and Summer by Karen MordechaiFood Photography & Styling2018
Dinner: Changing the Game: A Cookbook by Melissa ClarkGeneral2018
The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] by Jenn LouisHealth & Special Diet2018
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook by Joan NathanInternational2018
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser ThelinLiterary or Historical Food Writing2018
Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor [A Cookbook] by Maricel E. PresillaReference & Technical2018
Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook by Dana CreeSingle Subject2018
Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter LiemWine, Beer or Spirits2018
Victuals: An Appalachian Journey, with Recipes by Ronni LundyAmerican2017
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home by America's Test KitchenBaking: Savory or Sweet2017
The Young Chef: Recipes and Techniques for Kids Who Love to Cook by The Culinary Institute of AmericaChildren Youth & Family2017
James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants by The James Beard FoundationCompilations2017
Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick BaylessCulinary Classics2017
Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family by Norma Jean DardenCulinary Classics2017
How America Eats by Clementine PaddlefordCulinary Classics2017
Taste of Persia: A Cook's Travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi DuguidCulinary Travel2017
Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew RamseyFood Matters2017
Two If By Sea: Delicious Sustainable Seafood by Barton SeaverFood Matters2017
Taste and Technique: Recipes to Elevate Your Home Cooking by Naomi PomeroyFood Photography & Styling2017
Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-TobinHealth & Special Diet2017
Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie ParlaInternational2017
Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian HowardJulia Child First Book2017
Grape, Olive, Pig: Deep Travels Through Spain's Food Culture by Matt GouldingLiterary or Historical Food Writing2017
Ingredient: Unveiling the Essential Elements of Food by Ali BouzariReference & Technical2017
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara ManginiSingle Subject2017
I Taste Red: The Science of Tasting Wine by Jamie GoodeWine Beer & Spirits2017
The Food Lab: Better Home Cooking Through Science by J. Kenji López-AltAmerican2016
The Everyday Baker: Recipes and Techniques for Foolproof Baking by Abigail Johnson DodgeBaking: Savory or Sweet2016
Tacos: Recipes and Provocations: A Cookbook by Alex StupakChefs & Restaurants2016
Dinner at Home: 140 Recipes to Enjoy with Family and Friends by JeanMarie BrownsonChildren, Youth & Family2016
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen MigloreCompilations2016
Cookwise: The Secrets of Cooking Revealed by Shirley O. CorriherCulinary Classics2016
The Ebony Cookbook: A Date with a Dish by Freda DeKnightCulinary Classics2016
The Story of Corn by Betty FussellCulinary Classics2016
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric WernerCulinary Travel2016
Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier by Pierre HermeDesign Winner2016
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook by Kian Lam KhoFirst Book: Julia Child Award2016
The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small by The Occidental Arts and Ecology CenterFood Matters2016
What Katie Ate on the Weekend by Katie Quinn DaviesFood Photography & Styling2016
The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie HanelGeneral2016
Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table by Andrew WeilHealth & Special Diet2016
Anatolia: Adventures in Turkish Cooking by Somer SivriogluInternational2016
Soda Politics: Taking on Big Soda and Winning by Marion NestleJane Grigson Winner2016
Ingredients: A Visual Exploration of 75 Additives & 25 Food Products by Dwight EschlimanJudge's Choice Winner2016
Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea by Jeff KoehlerLiterary or Historical Food Writing2016
Tacopedia by Déborah HoltzReference & Technical2016
Vegetarian India: A Journey Through the Best of Indian Home Cooking: A Cookbook by Madhur JaffreySingle Subject2016
The Beer Bible by Jeff AlworthWine, Beer or Spirits2016
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald LinkAmerican2015
The Baking Bible by Rose Levy BeranbaumBaking: Savory or Sweet2015
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam DanforthBeverage/ Reference/ Technical2015
Bar Tartine: Techniques & Recipes by Cortney BurnsChefs and Restaurants2015
FutureChefs: Recipes by Tomorrow's Cooks Across the Nation and the World by Ramin GaneshramChildren, Youth and Family2015
Sunset The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky by The Editors Of SunsetCompilations2015
A New Napa Cuisine by Christopher KostowCookbook of the Year2015
Greene on Greens by Bert GreeneCulinary Classics2015
Maida Heatter's Book of Great Cookies by Maida HeatterCulinary Classics2015
The Making of a Cook by Madeleine KammanCulinary Classics2015
The Taste of Country Cooking by Edna LewisCulinary Classics2015
The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah MadisonCulinary Classics2015
Precious Cargo: How Foods From the Americas Changed The World by David DeWittCulinary History2015
Verführerisches Zypern: Eine kulinarische Reise by Marianne Salentin-TrägerCulinary Travel2015
Relæ: A Book of Ideas by Christian F. PuglisiDesign2015
The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska by Kirsten DixonE-Cookbook2015
Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth by Daron JoffeFood Matters2015
Twelve Recipes by Cal PeternellGeneral2015
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy ChaplinHealth & Special Diet2015
The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library) by Bartolomeo ScappiHistorical Cookbook Award2015
Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die by Diane KochilasInternational2015
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave ArnoldJane Grigson Award2015
Good and Cheap: Eat Well on $4/Day by Leanne BrownJudges' Choice2015
North: The New Nordic Cuisine of Iceland by Gunnar Karl GíslasonJudges' Choice2015
Heritage by Sean BrockKitchenaid Julia Child First Book2015
In Search of the Perfect Loaf: A Home Baker's Odyssey by Samuel FromartzLiterary Food Writing2015
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark ScarbroughPeople's Choice2015
The Slanted Door: Modern Vietnamese Food by Charles PhanPhotography2015
Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy BarrowSingle Subject2015
Proof: The Science of Booze by Adam RogersWine, Beer and Spirits2015
The Lee Bros. Charleston Kitchen by Matt LeeAmerican2014
The Art of French Pastry: A Cookbook by Jacquy PfeifferBaking2014
The A.O.C. Cookbook by Suzanne GoinChefs and Restaurants2014
ChopChop: The Kids' Guide to Cooking Real Food with Your Family by Sally SampsonChildren Youth Family2014
Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall by Michael PhillipsCompilations2014
An Invitation to Indian Cooking by Madhur JaffreyCulinary Classics2014
The Moosewood Cookbook by Mollie KatzenCulinary Classics2014
The Art of Mexican Cooking by Diana KennedyCulinary Classics2014
The Silver Palate Cookbook by Julee RossoCulinary Classics2014
Cuisine and Empire: Cooking in World History by Rachel LaudanCulinary History2014
The Perfect Meal: In Search of the Lost Tastes of France by John BaxterCulinary Travel2014
Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden by Matt WilkinsonDesign Award2014
The Oxford Companion to American Food and Drink by Andrew F. SmithFood and Beverage Reference and Technical2014
Eat Drink Vote: An Illustrated Guide to Food Politics by Marion NestleFood Matters2014
Eating on the Wild Side: The Missing Link to Optimum Health by Jo RobinsonFood Matters2014
I Love New York: Ingredients and Recipes by Daniel HummFood Photography and Styling2014
Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy BrennanGeneral2014
Manresa: An Edible Reflection by David KinchGlobal Design2014
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah MadisonHealth Special Diet2014
American Cookery by Amelia SimmonsHistorical Cookbook2014
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De VitaInternational2014
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis RobinsonJane Grigson Award2014
The Drunken Botanist: The Plants That Create the World's Great Drinks by Amy StewartJudges' Choice2014
Lark- Cooking Against the Grain by John SundstromJudges' Choice2014
One Souffle at a Time: A Memoir of Food and France by Anne WillanLiterary Food Writing2014
Mast Brothers Chocolate: A Family Cookbook by Rick MastSingle Subject2014
Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko ShimboAmerican2013
Vietnamese Home Cooking by Charles PhanChefs and Restaurants2013
Teen Cuisine: New Vegetarian by Matthew LocricchioChildren Youth Family2013
La Cucina Italiana: The Encyclopedia of Italian Cooking by The Editors of La Cucina ItalianaCompilations2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken ForkishCrystal Whisk2013
Foods of the World Sets by Time-Life BooksCulinary Classics2013
Charcuterie and French Pork Cookery by Jane GrigsonCulinary Classics2013
Simple French Food by Richard OlneyCulinary Classics2013
A Book of Middle Eastern Food by Claudia RodenCulinary Classics2013
Couscous and Other Good Food from Morocco by Paula WolfertCulinary Classics2013
Burma: Rivers of Flavor by Naomi DuguidCulinary Travel2013
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb PerelmanFirst Book: Julia Child Award2013
Modernist Cuisine at Home by Nathan MyhrvoldFood and Beverage Reference and Technical2013
Why Calories Count: From Science to Politics by Marion NestleFood Matters2013
Bouchon Bakery (The Thomas Keller Library) by Thomas KellerFood Photography and Styling2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaGeneral2013
The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer by Barbara C. UnellHealth Special Diet2013
Jerusalem: A Cookbook by Yotam OttolenghiInternational2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne WillanJane Grigson Award2013
Yes, Chef: A Memoir by Marcus SamuelssonLiterary Food Writing2013
Roots: The Definitive Compendium with more than 225 Recipes by Diane MorganSingle Subject2013
Canadian Whisky: The Portable Expert by Davin de KergommeauxWine, Beer, and Spirits2013
The Apple Lover's Cookbook by Amy TraversoAmerican2012
Baking Style: Art Craft Recipes by Lisa YockelsonBaking2012
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan WongChefs and Restaurants2012
My Family Table: A Passionate Plea for Home Cooking by John BeshChildren Youth Family2012
The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley by Dolores CakebreadCompilations2012
Tasting India by Christine ManfieldCulinary Travel2012
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael RuhlmanFood and Beverage Reference and Technical2012
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry EstabrookFood Matters2012
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria SpeckHealth Special Diet2012
High on the Hog: A Culinary Journey from Africa to America by Jessica B. HarrisHistory2012
The Food of Spain by Claudia RodenInternational2012
The Table Comes First: Family, France, and the Meaning of Food by Adam GopnikLiterary2012
The Art of Pasta by Lucio GallettoPeople's Choice Award2012
Modernist Cuisine (six volume set) by Nathan MyhrvoldProfessional Kitchens2012
All About Roasting: A New Approach to a Classic Art by Molly StevensSingle Subject2012
Modernist Cuisine (six volume set) by Nathan MyhrvoldVisionary Achievement Award2012
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas ParsonsWine, Beer, and Spirits2012
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt LeeAmerican2011
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice MedrichBaking2011
Asian Palate by Jeannie Cho LeeBeer, Wine, or Spirits2011
Flying Pans:Two Chefs, One World by Chef Bernard GuillasChefs and Restaurants2011
Sara Moulton's Everyday Family Dinners by Sara MoultonChildren, Youth, and Family2011
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda HesserCompiliations2011
Culinary Ephemera: An Illustrated History by William Woys WeaverCulinary History2011
Food Styling: The Art of Preparing Food for the Camera by Delores CusterFood and Beverage Reference2011
American Wasteland: How America Throws Away Nearly Half of Its Food and What We Can Do About It by Jonathan BloomFood Matters2011
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah KrasnerFood Matters2011
Around My French Table: More than 300 Recipes from My Home to Yours by Dorie GreenspanGeneral2011
Essentials of Nutrition for Chefs by Catharine PowersHealth and Special Diet2011
The Country Cooking of Ireland by Colman AndrewsInternational2011
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms by Greg A. MarleyJane Grigson Award2011
What I Eat: Around the World in 80 Diets by Peter MenzelJane Grigson Awards2011
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica TherouxJudges' Choice Award2011
Fried Chicken and Champagne by Lisa DuparJulia Child Award2011
As Always, Julia: The Letters of Julia Child and Avis DeVoto by Joan ReardonLiterary Food Writing2011
Wedding Cake Art and Design: A Professional Approach by Toba M. GarrettProfessional Kitchens2011
Meat: A Kitchen Education by James PetersonSingle Subject2011
Asian Palate by Jeannie Cho LeeWine, Beer, or Spirits2011
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur SchwartzAmerican2009
The Art & Soul of Baking by Sur La TableBaking2009
Chanterelle: The Story and Recipes of a Restaurant Classic by David WaltuckChefs & Restaurants2009
The Bon Appetit Cookbook by Barbara FairchildCompilations2009
The Fat Duck Cookbook by Heston BlumenthalDesign2009
A16: Food + Wine by Nate ApplemanFirst Book/The Julia Child Award2009
The Science of Good Food: The Ultimate Reference on How Cooking Works by David JoachimFood Reference & Technical2009
Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank by Denise VivaldoGeneral2009
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie KriegerHealth and Special Diet2009
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey AlfordInternational2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia DunlopJane Grigson Award2009
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras GrescoeLiterary Food Writing2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLaganSingle Subject2009
Ciderland by James CrowdenWine, Beer and Spirits2009
The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style by Rebecca RatherAmerican2008
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel LeaderBaking2008
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. GrewelingCompilations2008
Food: The History of Taste by Paul FreedmanFood Reference2008
Cook with Jamie: My Guide to Making You a Better Cook by Jamie OliverGeneral2008
How to Cook Everything: Vegetarian by Mark BittmanHealth and Special Diet2008
Turquoise: A Chef's Travels in Turkey by Greg MaloufInternational2008
Beans: A History by Ken AlbalaJane Grigson Award2008
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle by George M. TaberJane Grigson Award2008
Morimoto: The New Art of Japanese Cooking by Masaharu MorimotoJulia Child Award2008
Julia Child by Laura ShapiroLiterary Food Writing2008
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul JohnsonSingle Subject2008
The World Atlas of Wine by Hugh JohnsonWine, Beer, or Spirits2008
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew WhitleyBaking2007
All-new Complete Cooking Light Cookbook (Cooking Light) by Anne C. CainCompilations2007
Modern Garde Manger by Robert B GarloughFood Reference2007
The Spice and Herb Bible by Ian HemphillFood Reference2007
The Improvisational Cook by Sally SchneiderGeneral2007
Lunch Lessons: Changing the Way We Feed Our Children by Ann CooperHealth and Special Diet2007
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James OselandInternational2007
Memories of Philippine Kitchens by Amy BesaJane Grigson Award2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt LeeJulia Child Award2007
My Life in France by Julia ChildLiterary Food Writing2007
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily LuchettiSingle Subject2007
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew DornenburgWine, Beer, or Spirits2007
The New American Cooking by Joan NathanAmerican2006
ChocolateChocolate by Lisa YockelsonBaking2006
Easy Entertaining: Over 250 Stress-Free Recipes and Sensational Stylling Ideas by Darina AllenChefs and Restaurants2006
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation by Arlene Feltman SailhacCompilations2006
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David JoachimFood Reference2006
Recipes: A Collection for the Modern Cook by Susan SpungenGeneral2006
Spices of Life: Simple and Delicious Recipes for Great Health by Nina SimondsHealth and Special Diet2006
Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent by Jeffrey AlfordInternational2006
Washoku: Recipes from the Japanese Home Kitchen by Elizabeth AndohJane Grigson Awards2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen FerrisJane Grigson Awards2006
Dough: Simple Contemporary Breads by Richard BertinetJulia Child Award2006
Chocolate: A Bittersweet Saga of Dark and Light by Mort RosenblumLiterary Food Writing2006
Vegetable Love by Barbara KafkaSingle Subject2006
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur SchwartzCookbook of the Year2005
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace YoungCulinary Classics2004
Bittersweet: Recipes and Tales from a Life in Chocolate by Alice MedrichCookbook of the Year2004
Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs by Elizabeth SchneiderCookbook of the Year2003
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter ReinhartCookbook of the Year2002
In The Sweet Kitchen: The Definitive Baker's Companion by Regan DaleyCookbook of the Year2001
The Modern Vegetarian Kitchen by Peter BerleySingle Subject2001
The French Laundry Cookbook by Thomas KellerCookbook of the Year2000
The Oxford Companion to Food by Alan DavidsonCulinary Classics1999
Desserts by Pierre Herme by Pierre HerméCookbook of the Year1999
Vegetarian Cooking for Everyone by Deborah MadisonCookbook of the Year1998
Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Dorie GreenspanBread, Other Baking and Sweets Category1997
Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick BaylessCookbook of the Year1997
The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) by Rachel LaudanJane Grigson Prize for Distinguished Scholarship1997
From the Earth to the Table: John Ash's Wine Country Cuisine by John AshCookbook of the Year1996
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard SaxBread, Other Baking and Sweets1995
Jewish Cooking In America (Knopf Cooks American) by Joan NathanCulinary Classics, 2017, and Cookbook of the Year, 19951994
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra GoldsteinCookbook of the Year1994
Provencal Light by Martha Rose ShulmanJulia child Award, Best Book, Healthy Diets category1994
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto KasperCulinary Classics, 2018, and Cookbook of the Year, 19931992
The International Chocolate Cookbook by Nancy BaggettBreads, Other Baking, and Sweets1992
Bread In Half The Time: Use Your Microwave and Food Processor to Make Real Yeast Bread in 90 Minutes by Linda West EckhardtBreads, Other Baking, and Sweets1992
Spirit of the Harvest: North American Indian Cooking by Beverly CoxEthnic/Regional1992
Harry's Bar Cookbook by Arrigo CiprianiFirst Book: The Julia Child Award1992
America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years by John F. MarianiFood Reference/Technical1992
The New Home Cooking: Feeding Family, Feasting Friends by Florence FabricantGeneral1992
Entertaining Light: Healthy Company Menus With Great Style by Martha Rose ShulmanHealth and Diet1992
The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners by Margaret VisserLiterary Food Writing1992
Bradley Ogden's Breakfast, Lunch, and Dinner by Bradley OgdenNew Home Cooking: Feeding Family, Feasting Friends1992
Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo BrakerSingle Subject1992
Celebrating Italy by Carol FieldEthnic/Regional1991
Cocolat: Extraordinary Chocolate Desserts by Alice MedrichFirst Book: The Julia Child Award1991
The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds by Jill NormanFood Reference/Technical1991
The Savory Way by Deborah MadisonGeneral1991
Hot Links And Country Flavors: Sausages in American Regional Cooking by Bruce AidellsSingle Subject1991
The Wine Atlas of Italy by Burton AndersonWine, Beer, or Spirits1991
Curries & Bugles: A Memoir & Cookbook of the British Raj by Jennifer Brennan1991
Light & Healthy Cook Book by Tori Ritchie Bunting1991
Cooking from Quilt Country: hearty recipes from Amish and Mennonite kitchens by Marcia AdamsAmerican Regional1990
Crabtree & Evelyn Cookbook: A Book of Light Meals and Small Feasts by Crabtree & Evelyn (Firm)Entertaining1990
Bistro Cooking by Patricia WellsEuropean1990
Cooking With Herbs by Emelie TolleyFruits, Vegetables, Herbs, and Spices1990
La Varenne Pratique by Anne WillanGeneral and Basic1990
The Gourmet Gazelle Cookbook: Contemporary Cuisine for a Lifetime of Good Health by Ellen BrownHealthy and Light1990
The Foods of Vietnam by Nicole RouthierInternational1990
Seafood: a Connoisseur's Guide and Cookbook by Alan DavidsonSingle Subject1990
Low-Fat, Low-Cholesterol Cookbook: heart-healthy, easy-to-make recipes that taste great. by American H... AssociationSpecial Diets1990
Microwave Gourmet Healthstyle Cookbook by Barbara KafkaSpecial Methods1990
Vintage: The Story of Wine by Hugh JohnsonWines and Spirits1990
Essential Cook: Everything You Really Need to Know About Foods and Cooking by Charles DelmarWritings on Food1990
A Passion for Chocolate by Maurice Bernachon1990
Tastes of the Pacific Northwest by Fred BrackAmerican1989
Pacific Flavors, Oriental Recipes for a Contemporary Kitchen by Hugh CarpenterAsian1989
The Cake Bible by Rose Levy BeranbaumBaking and Desserts1989
Jacques Pépin's The Art of Cooking, Volume 2 by Jacques PépinChefs, Restaurants, and Cooking Schools1989
One Magnificent Cookbook by The Junior League of ChicagoCommunity Cookbooks1989
Feasts and Friends: Recipes from a Lifetime by Sylvia ThompsonEntertaining and Lifestyles1989
Bugialli on Pasta by Giuliano BugialliEuropean and International1989
Cooking A to Z by Jane HornGeneral and Basic1989
More Taste Than Time by Abby MandelQuick Cooking1989
An Ocean of Flavor: The Japanese Way With Fish and Seafood by Elizabeth AndohSeafood, Meat, and Poultry1989
The Grains Cookbook by Bert GreeneSingle Subject1989
The Joy of Grilling by Joseph FamularoSpecial Methods1989
Champagne: The History and Character of the World's Most Celebrated Wine by Serena SutcliffeWritings on Beverages1989
Home Cooking: A Writer in the Kitchen by Laurie ColwinWritings on Food1989
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna DeviAsian1988
The American Baker: Exquisite Desserts from the Pastry Chef of the Stanford Court by Jim DodgeBaking and Desserts1988
Gatherings a Collection of Highly Entertaining Menus By the Junior League of Milwaukee by Lynn F. NelsonCommunity Cookbooks1988
Cuisine Sante by Francaise BueyDiet and Health1988
Rodale's Garden-Fresh Cooking: Hundreds of Ways to Cook, Serve, and Store Your Favorite Fresh Vegetables and Fruits by Judith Benn HurleyFruits and Vegetables1988
Good Housekeeping All-American Cookbook by Beverly LeblancGeneral and Basic1988
The Food of Southern Italy by Carlo MiddioneInternational1988
Microwave Gourmet by Barbara KafkaQuick Cooking1988
Italian Pizzas and Hearth Breads by Elizabeth RomerSingle Subject1988
Craig Claiborne's Southern Cooking by Craig ClaiborneSouthern and Southwestern American1988
Southern Food: At Home, on the Road, in History by John EgertonWritings on Food1988
Wines of the Rhone Valley by Robert ParkerWritings on Wine and Spirits1988
Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia by Patience GrayCulinary Classics1987
Jeremiah Tower's New American Classics by Jeremiah TowerAmerican Regional1987
Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence LinAsian1987
Chocolate Sensations by Faye LevyBaking and Desserts1987
Roger Verge's New Entertaining in the French Style by Roger VergéEntertaining1987
Judy Gorman's Vegetable Cookbook by Judy GormanFruits and Vegetables1987
Classic Cooking Techniques (California Culinary Academy Series) by Faye LevyGeneral and Basic1987
Food of Portugal by Jean AndersonInternational1987
The Ideal Cheese Book by Edward EdelmanSingle Subject1987
The Grill Book: New Foods and Flavors for the Grill by Kelly McCuneSpecialty Cooking1987
Vines, Grapes & Wines: The Wine Drinker's Guide to Grape Varieties by Jancis RobinsonWritings on Food and Drink1987
Chinese Banquet Cookbook by Eileen Yin-Fei LoAsian1986
The Italian Baker by Carol FieldBaking1986
The Dessert Lover's Cookbook by Marlene SoroskyDesserts1986
Gourmet Light: Simple and Sophisticated Recipes for the Health-Conscious Cook by Greer UnderwoodDiet and Helath1986
The Silver Palate Good Times Cookbook by Julee RossoEntertaining1986
The Norman Table: The Traditional Cooking of Normandy by Claude GuermontEuropean1986
Glorious Food by Christopher IdoneGeneral1986
Two's company: A cookbook for couples by Bev BennettSingle Subject1986
Barbecued Ribs, Smoked Butts, and Other Great Feed by Jeanne VoltzSoft Cover Single Subject1986
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeCulinary Classics1984
Chef Paul Prudhomme's Louisiana Kitchen by Paul PrudhommeCulinary Classics1984
La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques PepinCulinary Classics1976
The Classic Italian Cookbook by Marcella HazanCulinary Classics1973
James Beard's American Cookery by James BeardCulinary Classics1972
The New York Times Cook Book by Craig ClaiborneCulinary Classics1961
Mastering the Art of French Cooking (Two-volume set) by Julia ChildCulinary Classics1961
The I Hate to Cook Book: More Than 180 Quick and Easy Recipes by Peg BrackenCulinary Classics1960
The Art of Eating by M. F. K. FisherCulinary Classics1954
A Book of Mediterranean Food by Elizabeth DavidCulinary Classics1950
Betty Crocker's Cookbook by Betty Crocker1950
Joy of Cooking [1975] by Irma S. RombauerCulinary Classics1931

Finalist 272

WorkCategoryYear
South: Essential Recipes and New Explorations by Sean BrockAmerican2020
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine [A Cookbook] by Justin DevillierAmerican2020
Midwest Made: Big, Bold Baking from the Heartland by Shauna SeverBaking2020
The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book by Chris TaylorBaking2020
Wildness: An Ode to Newfoundland and Labrador by Jeremy CharlesChefs & Restaurants2020
Butcher and Beast: Mastering the Art of Meat: A Cookbook by Angie MarChefs & Restaurants2020
Cooking Class Global Feast!: 44 Recipes That Celebrate the World’s Cultures by Deanna F. CookChildren, Youth & Family2020
The Complete Baby and Toddler Cookbook: The Very Best Baby and Toddler Food Recipe Book (America's Test Kitchen Kids) by America's Test Kitchen KidsChildren, Youth & Family2020
Food Artisans of Japan: Recipes and stories by Nancy Singleton HachisuCulinary Travel2020
Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook by Adeena SussmanCulinary Travel2020
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer by Bren SmithFood Issues & Matters2020
We Are La Cocina: Recipes in Pursuit of the American Dream (Global Cooking, International Cookbook, Immigrant Cookbook) by Caleb ZigasFood Issues & Matters2020
American Sfoglino: A Master Class in Handmade Pasta by Evan FunkeFood Photography & Styling2020
Nothing Fancy: Unfussy Food for Having People Over by Alison RomanFood Photography & Styling2020
Aloha Kitchen: Recipes from Hawai'i [A Cookbook] by Alana KysarGeneral2020
All About Dinner: Simple Meals, Expert Advice by Molly StevensGeneral2020
Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie KriegerHealth and Nutrition2020
Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles by Machiko TatenoHealth and Nutrition2020
Shuk: From Market to Table, the Heart of Israeli Home Cooking by Einat AdmonyInternational2020
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] by Andrea NguyenInternational2020
My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela CámaraJulia Child First Book Award2020
Salt & Time: Recipes from a Russian kitchen by Alissa TimoshkinaJulia Child First Book Award2020
Signature Dishes That Matter by Christine MuhlkeLiterary or Historical Food Writing2020
Notes from a Young Black Chef: A Memoir by Kwame OnwuachiLiterary or Historical Food Writing2020
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten K. ShockeySingle Subject2020
The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes by Robert SimonsonWine, Beer or Spirits2020
First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen by Eva Kosmas FloresAmerican2019
Everyday Dorie: The Way I Cook by Dorie GreenspanAmerican2019
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking Book by Anne ByrnBaking2019
Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit [A Baking Book] by Lisa LudwinskiBaking2019
The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish InnChefs and Restaurants2019
The Noma Guide to Fermentation (Foundations of Flavor) by René RedzepiChefs and Restaurants2019
The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever by Laura FuentesChildren, Youth and Family2019
Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters by Jenna HelwigChildren, Youth and Family2019
The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune's Holiday Cookie Contest by Lee Svitak DeanCompilations2019
Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around by Leslie JonathCompilations2019
Porto: Stories from Portugal’s Historic Bolhão Market by Gabriella OpazCulinary Travel2019
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie TaylorCulinary Travel2019
Season: Big Flavors, Beautiful Food by Nik SharmaFirst Book: Julia Child Award2019
Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac ToupsFirst Book: Julia Child Award2019
Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean HardFood Matters2019
Eat a Little Better: Great Flavor, Good Health, Better World by Sam KassFood Matters2019
Untamed Mushrooms: From Field to Table by Michael KarnsFood Photography and Styling2019
Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook] by Ori MenasheFood Photography and Styling2019
Bottom of the Pot: Persian Recipes and Stories by Naz DeravianGeneral2019
Run Fast. Cook Fast. Eat Slow.: Quick-Fix Recipes for Hangry Athletes: A Cookbook by Shalane FlanaganHealth and Special Diet2019
Skinnytaste One & Done by Gina HomolkaHealth and Special Diet2019
The Complete Diabetes Cookbook: The Healthy Way to Eat the Foods You Love by America's Test KitchenHealth and Special Diet2019
Basque Country: A Culinary Journey Through a Food Lover's Paradise by Marti BuckleyInternational2019
Feast: Food of the Islamic World by Anissa HelouInternational2019
Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von DiazLiterary Food Writing2019
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward LeeLiterary Food Writing2019
Gnocchi solo Gnocchi by Christine Y. HickmanSelf Published2019
The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes by Ram ChandraSingle Subject2019
Solo: A Modern Cookbook for a Party of One by Anita LoSingle Subject2019
Julep: Southern Cocktails Refashioned [A Recipe Book] (LORENA JONES BO) by Alba HuertaWine, Beer and Spirits2019
Mead: The Libations, Legends, and Lore of History's Oldest Drink by Fred MinnickWine, Beer and Spirits2019
Northern Hospitality with The Portland Hunt Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together by Andrew VolkWine, Beer and Spirits2019
Homegrown: Cooking from My New England Roots by Matt JenningsAmerican2018
BraveTart: Iconic American Desserts by Stella ParksAmerican2018
The Sullivan Street Bakery Cookbook by Jim LaheyBaking2018
Sweet by Yotam OttolenghiBaking2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratChefs & Restaurants2018
wd~50: The Cookbook by Wylie DufresneChefs and Restaurants2018
The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura KeoghChildren, Youth and Family2018
Feeding a Family: A Real-Life Plan for Making Dinner Work by Sarah WaldmanChildren, Youth and Family2018
Cherry Bombe: The Cookbook by Kerry DiamondCompilations2018
The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles by Adele YellinCompilations2018
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook by Joan NathanCulinary Travel2018
Kachka: A Return to Russian Cooking by Bonnie Frumkin MoralesFirst Book, Julia Child Award2018
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra StaffordFirst Book: Julia Child Award2018
Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermottAmerican2016
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia WillisAmerican2016
Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors by Tish BoyleBaking: Savory or Sweet2016
Bien Cuit: The Art of Bread by Zachary GolperBaking: Savory or Sweet2016
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine by Tal RonnenChefs & Restaurants2016
Bistronomy: Recipes from the Best New Paris Bistros by Jane SigalChefs & Restaurants2016
Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!) by Deanna F. CookChildren, Youth & Family2016
Let's Cook French, A Family Cookbook: Cuisinons Francais, Un livre pour toute la famille (French Edition) by Claudine PepinChildren, Youth & Family2016
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities by Mark BittmanCompilations2016
Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best by Editors of Martha Stewart LivingCompilations2016
1,000 Foods To Eat Before You Die: A Food Lover's Life List by Mimi SheratonCulinary Travel2016
Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven SatterfieldFirst Book: Julia Child Award2016
Tacos: Recipes and Provocations: A Cookbook by Alex StupakFirst Book: Julia Child Award2016
The Waste Not, Want Not Cookbook: Save Food, Save Money and Save the Planet by Cinda ChavichFood Matters2016
Soda Politics: Taking on Big Soda and Winning by Marion NestleFood Matters2016
Atelier Crenn: Metamorphosis of Taste by Dominique CrennFood Photography & Styling2016
The Homemade Kitchen: Recipes for Cooking with Pleasure: A Cookbook by Alana ChernilaGeneral2016
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin SmillieGeneral2016
Gluten-Free Girl American Classics Reinvented by Shauna James AhernHealth & Special Diet2016
Einkorn: Recipes for Nature's Original Wheat: A Cookbook by Carla BartolucciHealth & Special Diet2016
Fire and Ice: Classic Nordic Cooking [A Cookbook] by Darra GoldsteinInternational2016
Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei MooreInternational2016
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture by Matt GouldingLiterary or Historical Food Writing2016
New York in a Dozen Dishes by Robert SietsemaLiterary or Historical Food Writing2016
Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing by Adam CentamoreReference & Technical2016
Molecular Gastronomy: Scientific Cuisine Demystified by José SánchezReference & Technical2016
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Aaron FranklinSingle Subject2016
Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta by Jenn LouisSingle Subject2016
Beer Pairing: The Essential Guide from the Pairing Pros by Julia HerzWine, Beer or Spirits2016
Farm, Fork, Food: A Chef Celebrates Home-Grown Produce by Eric SkokanAmerican2015
The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival by Alexe Van BeurenAmerican2015
Heritage by Sean BrockAmerican, and Restaurant2015
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie GreenspanBaking: Savory or Sweet2015
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice MedrichBaking: Savory or Sweet2015
Wine: A Tasting Course by Marnie OldBeverage / Reference / Technical2015
Plenty More by Yotam OttolenghiChefs and Restaurants2015
The Slanted Door: Modern Vietnamese Food by Charles PhanChefs and Restaurants2015
The Family Cooks: 100 Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You by Laurie DavidChildren Youth and Family2015
The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler LeeChildren Youth and Family2015
Fine Cooking Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More by Editors of Fine CookingCompilations2015
Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune for Cookies, Bars, Brownies and More by Chicago Tribune StaffCompilations2015
The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South by The Editors of Southern Living MagazineCompilations2015
Cumin, Camels, and Caravans: A Spice Odyssey by Gary Paul NabhanCulinary History2015
Food in the Civil War Era: The North (American Food in History) by Helen Zoe VeitCulinary History2015
Made in Quebec: A Culinary Journey by Julian ArmstrongCulinary Travel2015
Return to the Rivers by Vikas KhannaCulinary Travel2015
Entrée to Judaism for Families: Jewish Cooking and Kitchen Conversations with Children by Tina WassermanE-Cookbook2015
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy ChaplinFirst Book/The Julia Child Award2015
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre MoulleFirst Book/The Julia Child Award2015
Good and Cheap: Eat Well on $4/Day by Leanne BrownFood Matters2015
School of Fish by Ben PollingerGeneral2015
Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen by The Editors of SaveurGeneral2015
Death & Co: Modern Classic Cocktails by David KaplanGlobal Design2015
Relæ: A Book of Ideas by Christian F. PuglisiGlobal Design2015
Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberley HasselbrinkHealth and Special Diet2015
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark ScarbroughHealth and Special Diet2015
North: The New Nordic Cuisine of Iceland by Gunnar Karl GíslasonInternational2015
My Paris Kitchen: Recipes and Stories by David LebovitzInternational, and Literary Food Writing2015
Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family by Kathleen FlinnLiterary Food Writing2015
A Boat, a Whale & a Walrus: Menus and Stories by Renee EricksonPhotography2015
Dessert Divas by Christine ManfieldPhotography2015
A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi ThorissonPhotography2015
Meat: Everything You Need to Know by Pat LaFriedaSingle Subject2015
Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLaganSingle Subject2015
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits by Lew BrysonWine Beer and Spirits2015
The Bar Book: Elements of Cocktail Technique by Jeffrey MorgenthalerWine Beer and Spirits2015
Windows on the World Complete Wine Course: 30th Anniversary Edition by Kevin ZralyWine Beer and Spirits2015
American Flavor by Andrew CarmelliniAmerican2012
The Homesick Texan Cookbook by Lisa FainAmerican2012
Baking Style: Art Craft Recipes by Lisa YockelsonBaking2012
Cooking with Chocolate: Essential Recipes and Techniques by Frédéric BauBaking2012
Illustrated Step-by-Step Baking by Caroline BrethertonBaking2012
The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillanChefs and Restaurants2012
Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges VongerichtenChefs and Restaurants2012
The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie DavidChildren Youth Family2012
The Best Homemade Baby Food on the Planet: Know What Goes Into Every Bite with More Than 200 of the Most Deliciously Nutritious Homemade Baby Food ... Your Baby Will Love (Best on the Planet) by Karin KnightChildren Youth Family2012
Fine Cooking In Season: Your Guide to Choosing and Preparing the Season's Best by Fine CookingCompilations2012
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. HaleyCulinary History2012
Dying on the Vine: How Phylloxera Transformed Wine by George D. Gale Jr.Culinary History2012
A Family in Paris: Stories of Food, Life, and Adventure by Jane PaechCulinary Travel2012
Ultimate Food Journeys (Eyewitness Travel) by DKCulinary Travel2012
Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food by Sam MogannamFirst Book2012
The Apple Lover's Cookbook by Amy TraversoFirst Book2012
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan FarrFood and Beverage Reference and Technical2012
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari UnderlyFood and Beverage Reference and Technical2012
Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm by Didi EmmonsFood Matters2012
Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky SelengutFood Matters2012
My Family Table: A Passionate Plea for Home Cooking by John BeshGeneral2012
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques PepinGeneral2012
Food Intolerance Management Plan by Sue ShepherdHealth Special Diet2012
The Sweet Life: Diabetes without Boundaries by Sam TalbotHealth Special Diet2012
The Country Cooking of Italy by Colman AndrewsInternational2012
Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie LeeInternational2012
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli by Lisa AbendLiterary2012
Season to Taste: How I Lost My Sense of Smell and Found My Way by Molly BirnbaumLiterary2012
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation by Lou SackettProfessional Kitchens2012
The Professional Chef by The Culinary Institute of AmericaProfessional Kitchens2012
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLaganSingle Subject2012
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam OttolenghiSingle Subject2012
The Food Lover's Guide to Wine by Karen PageWine, Beer, and Spirits2012
Fried Chicken and Champagne by Lisa DuparAmerican2011
The Winemaker Cooks: Menus, Parties, and Pairings by Christine HannaAmerican2011
Good to the Grain: Baking with Whole-Grain Flours by Kim BoyceBaking2011
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara FairchildBaking2011
Fiesta at Rick's: Fabulous Food for Great Times with Friends by Rick BaylessChefs and Restaurants2011
Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael ChiarelloChefs and Restaurants2011
The Baby and Toddler Cookbook: Fresh, Homemade Foods for a Healthy Start by Karen AnselChildren, Youth, and Family2011
Italian Home Cooking: 125 Recipes to Comfort Your Soul by Julia della CroceChildren, Youth, and Family2011
The Southern Foodways Alliance Community Cookbook by Southern Foodways AllianceCompilations2011
Southern Living 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics by Editors of Southern LivingCompilations2011
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms by Greg A. MarleyCulinary History2011
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane ZiegelmanCulinary History2011
Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager by Max MccalmanFood and Beverage Reference2011
The Wild Table: Seasonal Foraged Food and Recipes by Connie GreenFood Matters2011
What I Eat: Around the World in 80 Diets by Peter MenzelFood Matters2011
Forgotten Skills of Cooking by Darina AllenGeneral2011
The Country Cookbook: Seasonal Jottings and Recipes by Belinda JefferyGeneral2011
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark BittmanHealth and Special Diet2011
Seriously Good! Gluten-free Baking: In Association with Coeliac UK by Phil VickeryHealth and Special Diet2011
My Calabria: Rustic Family Cooking from Italy's Undiscovered South by Rosetta CostantinoInternational2011
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace YoungInternational2011
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark BittermanJulia Child Award2011
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica TherouxJulia Child Award2011
A food lover's pilgrimage to Santiago de Compostela by Dee NolanLiterary Food Writing2011
Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits by Jason WilsonLiterary Food Writing2011
Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Bruce BrombergProfessional Kitchens2011
Essentials of Nutrition for Chefs by Catharine PowersProfessional Kitchens2011
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice MedrichSingle Subject2011
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor by Francois ChartierWine, Beer, or Spirits2011
Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition by Steven KolpanWine, Beer, or Spirits2011
My New Orleans: The Cookbook by John BeshAmerican2010
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David GuasAmerican2010
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald LinkAmerican2010
New American Table by Marcus SamuelssonAmerican2010
Rose's Heavenly Cakes by Rose Levy BeranbaumBaking: Savory or Sweet2010
All Cakes Considered by Melissa GrayBaking: Savory or Sweet2010
My Bread: The Revolutionary No-Work, No-Knead Method by Jim LaheyBaking: Savory or Sweet2010
Ad Hoc at Home by Thomas KellerChefs and Restaurants2010
How to Roast a Lamb: New Greek Classic Cooking by Michael PsilakisChefs and Restaurants2010
Frank Stitt's Bottega Favorita by Frank StittChefs and Restaurants2010
Mad Hungry: Feeding Men and Boys by Lucinda Scala QuinnChildren, Youth and Family2010
Williams-Sonoma Family Meals: Creating Traditions in the Kitchen by Maria Helm SinskeyChildren, Youth and Family2010
Baking Kids Love by Sur La TableChildren, Youth and Family2010
Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Editors of Cooking Light MagazineCompilations2010
Southern Living Comfort Food: A Delicious Trip Down Memory Lane by Editors of Southern LivingCompilations2010
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen by Ruth ReichlCompilations2010
Chocolate: History, Culture, and Heritage by Louis E. GrivettiCulinary History2010
From Demon to Darling: A Legal History of Wine in America by Richard MendelsonCulinary History2010
Of Sugar and Snow: A History of Ice Cream Making by Jeri QuinzioCulinary History2010
The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David LeiteFirst Book: The Julia Child Award2010
Seasonal Spanish Food by José PizarroFirst Book: The Julia Child Award2010
Brazilian Table, The by Yara RobertsFirst Book: The Julia Child Award2010
The Deluxe Food Lover's Companion by Sharon Tyler HerbstFood and Beverage Reference/Technical2010
The Fundamental Techniques of Classic Pastry Arts by French Culinary InstituteFood and Beverage Reference/Technical2010
Why Italians Love to Talk About Food by Elena KostioukovitchFood and Beverage Reference/Technical2010
Williams-Sonoma Cooking for Friends: Fresh ways to entertain with style by Alison AttenboroughFood Photography and Styling2010
Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions by Chris HastingsFood Photography and Styling2010
Stephanie Alexander's Kitchen Garden Companion by Stephanie AlexanderGeneral2010
Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie KatzenGeneral2010
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca KatzHealth and Special Diet2010
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean RuckerHealth and Special Diet2010
Lucid Food: Cooking for an Eco-Conscious Life by Louisa ShafiaHealth and Special Diet2010
Mastering the Art of Chinese Cooking by Eileen Yin-Fei LoInternational2010
The Songs of Sapa: Stories and Recipes from Vietnam by Luke NguyenInternational2010
Appetite City: A Culinary History of New York by William GrimesLiterary Food Writing2010
The Sweet Life in Paris by David LebovitzLiterary Food Writing2010
Waste: Uncovering the Global Food Scandal by Tristram StuartLiterary Food Writing2010
How To Bake Bread: The Five Families of Bread by Michael KalantyProfessional Kitchens2010
Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of AmericaProfessional Kitchens2010
International Cuisine by The International Culinary Schools at The Art InstitutesProfessional Kitchens2010
Seven Fires: Grilling the Argentine Way by Francis MallmannSingle Subject2010
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea NguyenSingle Subject2010
The Finest Wines of Champagne: A Guide to the Best Cuvées, Houses, and Growers (The World's Finest Wines) by Michael EdwardsWine, Beer or Spirits2010
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire by Linda HimelsteinWine, Beer or Spirits2010
World Whiskey by Charles MacleanWine, Beer or Spirits2010
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton ReedAmerican2009
Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia WillisAmerican2009
Baked: New Frontiers in Baking by Matt LewisBaking2009
The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick MalgieriBaking2009
At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois PiegeChefs & Restaurants2009
On the Line by Eric RipertChefs & Restaurants2009
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef by The Culinary Institute of AmericaCompilations2009
Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink by Marcella RoseneCompilations2009
Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrées, and Desserts Made With Puff Pastry by Martha HolmbergFirst Book/The Julia Child Award2009
Yolele! Recipes From the Heart of Senegal by Pierre ThiamFirst Book/The Julia Child Award2009
Under Pressure: Cooking Sous Vide by Thomas KellerFood Photography & Styling2009
Karen Martini Cooking at Home by Karen MartiniFood Photography & Styling2009
Food Wine Budapest (The Terroir Guides) by Carolyn BanfalviFood Reference & Technical2009
The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto KasperGeneral2009
Things Cooks Love: Implements, Ingredients, Recipes by Sur La TableGeneral2009
The Perfect Recipe for Losing Weight and Eating Great by Pam AndersonHealth and Special Diet2009
Techniques of Healthy Cooking by The Culinary Institute of AmericaHealth and Special Diet2009
Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond by Sara JenkinsInternational2009
Martin Yan's China by Martin YanInternational2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia DunlopLiterary Food Writing2009
Raising Steaks: The Life and Times of American Beef by Betty FussellLiterary Food Writing2009
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions by Jacques TorresSingle Subject2009
Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott BeattieWine, Beer and Spirits2009
The Beer Book by Tim HampsonWine, Beer and Spirits2009
The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing, and Using the Key Ingredients That Give Food Spice with More Than 250 Recipes from Around the World by Dave DeWitt2006
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright2000

Nominee 3

WorkCategoryYear
Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla CapalboCulinary Travel2018
The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond by Brian BartelsWine Beer or Spirits2018
Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea by Jeff KoehlerLiterary or Historical Food Writing2016

Shortlist 2

WorkCategoryYear
Ten Restaurants That Changed America by Paul FreedmanLiterary or Historical Food Writing2017
The Spice Companion: A Guide to the World of Spices: A Cookbook by Lior Lev SercarzReference & Technical Writing2017

No Stage 4

WorkCategoryYear
The Best Recipes in the World by Mark BittmanJulia Child Cookbook Award2005
Taste: One Palate's Journey Through the World's Greatest Dishes by David RosengartenJulia Child Cookbook Award1998
The Splendid Grain by Rebecca WoodJulia Child Cookbook Award1997
The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) by Rachel LaudanJulia Child Cookbook Award1997

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