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Beard Awards 2013

Beard Awards 2013

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Beard Awards 2013
Beard Awards 2013

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Published by: Minnesota Public Radio on May 03, 2013
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07/10/2013

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167 West 12th Street, New York, NY 10011
1
 AmericAn cooking
Fire in My Belly 
KevnGllespeandDavdJachm(AndrewsMcMeelPlshng)
Mastering the Art o Southern Cooking
NathaleDpreeandCnthaGraart(GsSmth)
Southern Comort: A New Take on theRecipes We Grew Up With
AllsnVnes-RshngandSladeRshng(TenSpeedPress)
BAking And desserts
Bouchon Bakery 
ThmasKellerandSeastenRxel(Artsan)
The Dahlia Bakery Cookbook: Sweetness in Seattle
TmDglasandShelleLance(WllamMrrw)
Flour Water Salt Yeast: The Fundamentalso Artisan Bread and Pizza
KenFrksh(TenSpeedPress)
BeverAge
How to Love Wine: A Memoir and Maniesto
ErcAsmv(WllamMrrw)
Inventing Wine: A New History o One o theWorld’s Most Ancient Pleasures
PalLkacs(WWNrtn&Cmpan)
Wine Grapes: A Complete Guide to 1,368 VineVarieties, Including Their Origins and Flavours
JancsRnsnJlaHardngandJséVllamz(Ecc)
 for 
CooKbooKS PubLiSHED
in
ENGLiSH
in
2012. WiNNERS WiLL bE ANNouNCED
on
MAy 3, 2013.
lights!Camera!taste!JamesBeardawards
Spotlight on Food & Film
2013
 
167 West 12th Street, New York, NY 10011
2
cooking from A professionAlpoint of view 
Come In, We’re Closed: An Invitation to Sta Mealsat the World’s Best Restaurants
ChrstneCarrllandJdEdd(RnnngPress)
The Fundamental Techniques o ClassicItalian Cuisine
TheinternatnalClnarCenterCesareCasellaandStephaneLness(Arams)
Toqué! Creators o a New Quebec Gastronomy 
NrmandLaprse(lesédtnsdpassage)
focus on heAlth
Cooking Light The New Way to Cook Light:Fresh Food & Bold Flavors or Today’s Home Cook
ScttMwraandAnnTalrPttman(oxmrHse)
The Sprouted Kitchen: A Tastier Takeon Whole Foods
SaraFrte(TenSpeedPress)
True Food: Seasonal, Sustainable, Simple, Pure
SamFxandAndrewWelwthMchaelStener(LttlebrwnandCmpan)
generAl cooking
Canal House Cooks Every Day 
MelssaHamltnandChrstpherHrshemer(AndrewsMcMeelPlshng)
Modernist Cuisine at Home
NathanMhrvldandMaxmeblet(TheCkngLa)
What Katie Ate: Recipes and Other Bits & Pieces
KateQnnDaves(VkngStd)
internAtionAl
Burma: Rivers o Flavor 
NamDgd(Artsan)
Gran Cocina Latina: The Food o Latin America
MarcelEPreslla(WWNrtn&Cmpan)
Jerusalem: A Cookbook
ytamottlengh&SamTamm(TenSpeedPress)
photogrAphy 
Bouchon Bakery 
Phtgrapher:DerahJnes(Artsan)
Toqué! Creators o a New Quebec Gastronomy 
Phtgrapher:DmnqeMalaterre(lesédtnsdpassage)
What Katie Ate: Recipes and Other Bits & Pieces
Phtgrapher:KateQnnDaves(VkngStd)
reference And scholArship
101 Classic Cookbooks: 501 Classic Recipes
MarvnJTalrandClarkWl(RzzlNewyrk)
The Art o Fermentation: An In-Depth Explorationo Essential Concepts and Processes rom Around the World 
SandrEllxKatz(ChelseaGreenPlshng)
 
167 West 12th Street, New York, NY 10011
3
The Cookbook Library: Four Centuries o theCooks, Writers, and Recipes That Made theModern Cookbook
AnneWllanwthMarkChernavskandKrClan(unverstCalrnaPress)
single suBject
Afeld: A Che’s Guide to Preparing and Cooking Wild Game and Fish
JesseGrths(Welcmebks)
Modern Sauces: More than 150 Recipes or Every Cook, Every Day 
MarthaHlmerg(Chrnclebks)
Ripe: A Cook in the Orchard 
NgelSlater(TenSpeedPress)
 vegetABle focused And vegetAriAn
Foraged Flavor: Finding Fabulous Ingredients inYour Backyard or Farmer’s Market
TamaMatskaWngwthEddLerx(ClarksnPtterPlshers)
Herbivoracious: A Flavor Revolution, with 150Vibrant and Original Vegetarian Recipes
MchaelNatkn(TheHarvardCmmnPress)
Roots: The Defnitive Compendium withMore Than 225 Recipes
DaneMrgan(Chrnclebks)
 writing And literAture
The American Way o Eating: Undercover at Walmart,Applebee’s, Farm Fields and the Dinner Table
TraceMcMllan(Scrner)
The Man Who Changed the Way We Eat: CraigClaiborne and the American Food Renaissance
ThmasMcNamee(FreePress)
Yes, Che: A Memoir 
MarcsSamelssn(RandmHse)
The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame Inductee will be announced on May 3, 2013.

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