James Beard Award Nominees and Winners 2013

American Cooking

Fire in My Belly: Real Cooking by Kevin Gillespie and David Joachim

American Cooking

Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart

WINNER

American Cooking

Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing

Baking and Dessert

Bouchon Bakery by Thomas Keller and Sebastien Rouxel

Baking and Dessert

The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance

Baking and Dessert

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

WINNER

Beverage

How to Love Wine: A Memoir and Manifesto by Eric Asimov

Beverage

Inventing Wine: A New History of One of the World’s Most Ancient Pleasures by Paul Lukacs

Beverage

Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis Robinson, Julia Harding, and José Vouillamoz

WINNER

Cooking from a Professional Point of View

Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants by Christine Carroll and Jody Eddy

Cooking from a Professional Point of View

The Fundamental Techniques of Classic Italian Cuisine by The International Culinary Center, Cesare Casella, and Stephanie Lyness

Cooking from a Professional Point of View

Toqué! Creators of a New Quebec Gastronomy by Normand Laprise

WINNER

General Cooking

Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer

WINNER

General Cooking

Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

General Cooking

What Katie Ate: Recipes and Other Bits & Pieces by Katie Quinn Davies

Focus on Health

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Scott Mowbray and Ann Taylor Pittman

WINNER

Focus on Health

The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte

Focus on Health

True Food: Seasonal, Sustainable, Simple, Pure by Sam Fox and Andrew Weil with Michael Stebner

International

Burma: Rivers of Flavor by Naomi Duguid

International

Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla 

International

Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi

Photography

Bouchon Bakery Photographer: Deborah Jones

Photography

Toqué! Creators of a New Quebec Gastronomy Photographer: Dominique Malaterre

Photography

What Katie Ate: Recipes and Other Bits & Pieces Photographer: Katie Quinn Davies

WINNER

Reference and Scholarship

101 Classic Cookbooks: 501 Classic Recipes by Marvin J. Taylor and Clark Wolf

Reference and Scholarship

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz

WINNER

Reference and Scholarship

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan with Mark Cherniavsky and Kyri Claflin

Single Subject

Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths

Single Subject

Modern Sauces: More than 150 Recipes for Every Cook, Every Day by Martha Holmberg

Single Subject

Ripe: A Cook in the Orchard by Nigel Slater

WINNER

Vegetable Focused and Vegetarian

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market by Tama Matsuoka Wong with Eddy Leroux

Vegetable Focused and Vegetarian

Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin

Vegetable Focused and Vegetarian

Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan

WINNER

Writing and Literature

The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table by Tracie McMillan

Writing and Literature

The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNamee

Writing and Literature

Yes, Chef: A Memoir by Marcus Samuelsson

WINNER