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James Beard Foundation Cookbook Award Winners Announced
The James Beard Foundation has announced the winners of the 2016 James Beard Foundation Book Awards for books published in English in 2015. Known as the Oscars of the food world, the James Beard Awards cover all aspects of the industry: chefs and restaurateurs, cookbook authors and food journalists, restaurant designers and architects, and more. The James Beard Awards are the highest honor for food and beverage professionals in America.
The winners of the categories below, along with the Book of the Year Award and the Cookbook Hall of Fame inductee, were announced on April 26, 2016.
2016 James Beard Foundation Award Winners
by Michael Solomonov and Steven Cook
American Cooking
The Beetlebung Farm Cookbook
by Chris Fischer
(Little, Brown and Company)
Baking and Dessert
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
by Sarah Owens
(Roost Books)
Beverage
The Oxford Companion to Wine
by Jancis Robinson and Julia Harding
(Oxford University Press)
Cooking from a Professional Point of View
NOPI: The Cookbook
by Yotam Ottolenghi and Ramael Scully
(Ten Speed Press)
Focus on Health
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
by Virginia Willis
(Ten Speed Press)
General Cooking
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt
(W. W. Norton & Company)
International
Zahav: A World of Israeli Cooking
by Michael Solomonov and Steven Cook
(Rux Martin Books/Houghton Mifflin Harcourt)
Category:
Near & Far: Recipes Inspired by Home and Travel
by Heidi Swanson
(Ten Speed Press)
Reference and Scholarship
The Jemima Code: Two Centuries of African American Cookbooks
by Toni Tipton-Martin
(University of Texas Press)
Single Subject
A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
by Diana Henry
(Mitchell Beazley)
Vegetable Focused and Vegetarian
V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks
by Michael Anthony
(Little, Brown and Company)
Writing and Literature
Soda Politics: Taking on Big Soda (and Winning)
by Marion Nestle
(Oxford University Press)
About the James Beard Foundation Awards
Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and emphasize the Foundation’s mission to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. Each Awards category has an individual committee, made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective awards. All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.