James Beard Award

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

21 items

Title Overview Format & Publisher Call Number
Chicken and Charcoal
Yakitori, Yardbird, Hong Kong
Book - 2018 Phaidon Press 641.5952 ABE
Modernist Bread Book - 2017 The Cooking Lab 641.815 MYH
Classic Koffmann Book - 2016 Jaqui Small 641.5944 KOF
NOPI
The Cookbook
Book - 2015 Ten Speed Press 641.5956 OTT
Bar Tartine
Techniques & Recipes
Book - 2014 Chronicle Books 641.59794 BAL
Historic Heston Book - 2014 Bloomsbury 641.5941 BLU
Toqué! Creators of a New Quebec Gastronomy Book
Modernist Cuisine at Home Book - 2012 Cooking Lab 641.5 MYH
Noma
Time and Place in Nordic Cuisine
Book - 2010 New York Phaidon 641.5948 RED
The Fundamental Techniques of Classic Pastry Arts Book - 2009 Stewart, Tabori & Chang 641.865 CHO
Alinea Book
The Fundamental Techniques of Classic Cuisine Book - 2007 Stewart, Tabori & Chang Thames & Hudson distributor 641.5944 FUN
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries Book
Sunday Suppers at Lucques Book - 2005 Alfred A. Knopf 641.5944 GOI
Cooking One on One Book
Steven Raichlen's BBQ USA
425 Fiery Recipes From All Across America
Book - 2003 Workman Pub 641.5784 RAI
Flavor Book
Process This!
New Recipes for the New Generation of Food Processors + Dozens of Time-saving Tips
Book - 2002 William Morrow 641.589 AND
The Zuni Cafe Cookbook Book - 2002 W. W. Norton & Co 641.5 ROD
The Kitchen Sessions With Charlie Trotter Book - 1998 Ten Speed Press 641.5
Jean-Georges: Cooking at Home with a Four-Star Chef Book
Page 1 of 1