James Beard Award

A group of awards presented annually by the James Beard Foundation for outstanding cookbooks and food writing.

22 items

Title Overview Format & Publisher Call Number
The Whole Fish Cookbook
New Ways to Cook, Eat and Think
Book - 2019 Hardie Grant Books 641.692 NILAN
Chicken and Charcoal
Yakitori, Yardbird, Hong Kong
Book - 2018 Phaidon Press 641.5952 ABERG
Modernist Bread Book - 2017 The Cooking Lab 641.815 MYHRY
Classic Koffmann Book - 2016 Jaqui Small 641.5944 KOFFM
The Cookbook
Book - 2015 Ten Speed Press 641.5956 OTTOL
Bar Tartine
Techniques & Recipes
Book - 2014 Chronicle Books 641.5979 BALLA
Historic Heston Book - 2013 Bloomsbury 641.5941 BLUME
Toqué! Creators of a New Quebec Gastronomy Book
Modernist Cuisine
The Art and Science of Cooking
Book - 2011 Cooking Lab 641.5 MODER
Noma : Time and Place in Nordic Cuisine Book - 2010 Phaidon 641.5948 REDZE
The Fundamental Techniques of Classic Pastry Arts Book - 2009 Stewart, Tabori & Chang 641.865 CHOAT
Alinea Book
The Fundamental Techniques of Classic Cuisine Book - 2006 Stewart, Tabori & Chang 641.5944 FUNDA
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries Book
Sunday Suppers at Lucques Book - 2005 Alfred A. Knopf 641.5944 GOIN
Cooking One on One Book
Flavor Book
Process This! Book
The Zuni Cafe Cookbook Book - 2002 W.W. Norton 641.5097 RODGE
The Kitchen Sessions with Charlie Trotter Book
Cooking at Home With A Four-star Chef
Book - 1998 Broadway Books 641.59 VONGE
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