James Beard Award Winners 2014

American Cooking

American Cooking

The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

Winner

American Cooking

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some) by John Currence

Baking and Dessert

The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman

Winner

Baking and Dessert

Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon

Baking and Dessert

Tartine Book No. 3: Modern, Ancient, Classic, Whole byChad Robertson

Beverage

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro

Winner

Beverage

The Drunken Botanist: The Plants That Create The World’s Great Drinks by Amy Stewart

Beverage

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne

Cooking from a Professional Point of View

Historic Heston by Heston Blumenthal

Winner and Cookbook of the Year

Cooking from a Professional Point of View

Manresa: An Edible Reflection by David Kinch and Christine Muhlke

Cooking from a Professional Point of View

A Work in Progress: Notes on Food, Cooking and Creativity by René Redzepi

General Cooking

One Good Dish: The Pleasures of a Simple Meal by David Tanis

General Cooking

Smoke: New Firewood Cooking: How to build flavor with fire on the grill and in the kitchen by Tim Byres

Winner

General Cooking

Try This at Home by Richard Blais

Focus on Health

Gluten-Free Girl Every Day by Shauna James Ahern and Daniel Ahern

Winner

Focus on Health

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…for Good by Mark Bittman

Focus on Health

Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less by Ellie Krieger

International

Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

Winner

International

Return to the Rivers by Vikas Khanna

International

Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant

Photography

Historic Heston by Heston Blumenthal

Photography

Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast

Photography

A Work in Progress: Notes on Food, Cooking and Creativity by René Redzepi

Winner

Reference and Scholarship

A History of Food in 100 Recipes by William Sitwell

Reference and Scholarship

Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century by Helen Zoe Veit

Reference and Scholarship

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller

Winner

Single Subject

Single Subject

Fish: 54 Seafood Feasts by Cree LeFavour

Single Subject

In the Charcuterie by Taylor Boetticher and Toponia Miller

Vegetable Focused and Vegetarian

Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland

Vegetable Focused and Vegetarian

River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall

Vegetable Focused and Vegetarian

Vegetable Literacy by Deborah Madison

Winner

Writing and Literature

A Fork In The Road: Tales of food, pleasure & discovery on the road by James Oseland

Writing and Literature

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr

Writing and Literature

Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss

Winner