Cookbook Corner: 2014 Cookbook Awards

CookBookNewer600In the world of cookbooks there are two major annual awards, those given by the James Beard Foundation and those awarded by the International Association of Culinary Professionals. This Cookbook Corner includes award winners and finalists from 2014. The subjects covered are wide-ranging, from learning to cook with TWELVE RECIPES to comprehensive guides such as SAVEUR. Sample something from this eclectic collection and expand your repertoire of recipes.

www.jamesbeard.orgBAKING

THE BAKING BIBLE by Rose Levy Beranbaum.  Houghton Mifflin Harcourt, 2014.
641.815 B482b

BAKING CHEZ MOI: RECIPES FROM MY PARIS HOME TO YOUR HOME ANYWHERE
by Dorie Greenspan. Houghton Mifflin Harcourt, 2014.  641.86 G815b

IN SEARCH OF THE PERFECT LOAF: A HOME BAKER’S ODYSSEY by Samuel Fromartz. Viking, 2014.  641.815 F931

www.iacp.comBEVERAGES

THE BAR BOOK: ELEMENTS OF COCKTAIL TECHNIQUE
by Jeffrey Morgenthaler. Chronicle Books, 2ckbk bar book014.  641.874 M851

BAR TARTINE: TECHNIQUES & RECIPES by Nick Balla. Chronicle Books, 2014.  641.59794 B188

LIQUID INTELLIGENCE: THE ART AND SCIENCE OF THE PERFECT COCKTAIL by Dave Arnold. W.W. Norton & Company, 2014.
641.874 A753

PROOF: THE SCIENCE OF BOOZE by Adam Rogers. Houghton Mifflin Harcourt, 2014.  663.1 R724

WINE: A TASTING COURSE by Marnie Old. DK Publishing, 2014.  641.22 O437w

www.jamesbeard.org

FOOD WRITING

BITTER: A TASTE OF THE WORLD’S MOST DANGEROUS FLAVOR, WITH RECIPES by Jennifer McLagan. Ten Speed Press, 2014.  664.07 M161 

THE LANGUAGE OF FOOD: A LINGUIST READS THE MENU by Dan Jurafsky. W.W. Norton & Company, 2014.  641.3009 J95

www.iacp.com

FUTURE FOOD

THE CHAIN: FARM, FACTORY, AND THE FATE OF OUR FOOD by Ted Genoways. Harper, 2014.  338.766492 G335

THE THIRD PLATE: FIELD NOTES ON THE FUTURE OF FOOD by Dan Barber. The Penguin Press, 2014.  641.302 B234

www.jamesbeard.org

INTERNATIONAL FLAVORS

THE CUBAN TABLE: A CELEBRATION OF FOOD, FLAVORS, AND HISTORY
ckbk cubanby Ana Sofia Pelaez. St. Martin’s Press, 2014.  641.597291 P381

A KITCHEN IN FRANCE: A YEAR OF COOKING IN MY FARMHOUSE by Mimi Thorisson. Clarkson Potter, 2014.  641.5944714 T492

MY PARIS KITCHEN: RECIPES AND STORIES by David Lebovitz.
Ten Speed Press, 2014.  641.5944 L449

THE SLANTED DOOR: MODERN VIETNAMESE FOOD by Charles Phan. Ten Speed Press, 2014.  641.59597 P535 

YUCATÁN: RECIPES FROM A CULINARY EXPEDITION by David Sterling. University of Texas Press, 2014.  641.597265 S838

www.iacp.com

SOUTHERN COOKING

THE B.T.C. OLD-FASHIONED GROCERY COOKBOOK: RECIPES AND STORIES FROM A SOUTHERN REVIVAL by Alexe Van Beuren. Clarkson Potter, 2014.  641.5975 V218

HERITAGE by Sean Brock. Artisan, 2014.  641.5975 B864

www.jamesbeard.org

TECHNIQUES

BUTCHERING POULTRY, RABBIT, LAMB, GOAT, PORK: THE COMPREHENSIVE PHOTOGRAPHIC GUIDE TO HUMANE SLAUGHTERING AND BUTCHERING by Adam Danforth. Storey Publishing, 2014.  664.9029 D181b

MRS. WHEELBARROW’S PRACTICAL PANTRY: RECIPES AND TECHNIQUES FOR YEAR-ROUND PRESERVING by Cathy Barrow. W.W. Norton & Company, 2014.
641.42 B278

www.iacp.com

VARIOUS TOPICS

A CHANGE OF APPETITE: WHERE HEALTHY MEETS DELICIOUS
ckbk Changeby Diana Henry. Mitchell Beazley, 2014.  641.563 H521

EGG: A CULINARY EXPLORATION OF THE WORLD’S MOST VERSATILE INGREDIENT by Michael Ruhlman. Little, Brown and Co, 2014.  641.675 R933

MEAT: EVERYTHING YOU NEED TO KNOW by Pat LaFrieda. Atria Books, 2014.  641.66 L169

PLENTY MORE: VIBRANT VEGETABLE COOKING FROM LONDON’S OTTOLENGHI by Yotam Ottolenghi. Ten Speed Press, 2014.  641.65 O91

SAVEUR: THE NEW CLASSICS COOKBOOK.  Weldon Owen Inc., 2014.  641.5 S266

TWELVE RECIPES by Cal Peternell. William Morrow, 2014.  641.5 P479

www.jamesbeard.org

www.iacp.com

 

 

 

 

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