James Beard Award Nominees and Winners 2011

Cookbook Hall of Fame

On Food And Cooking: The Science And Lore of The Kitchen by Harold McGee

Cookbook of the Year

Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy

American Cooking

The Food, Folklore, and Art of Lowcountry Cooking by Joseph Earl Dabney

American Cooking

The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli, Frank Castronovo and Peter Meehan

Amercian Cooking

Pig: King of the Southern Table by James Villas

WINNER

Baking and Dessert

Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce

WINNER

Baking and Dessert

My Sweet Mexico: Recipes for Authentic Mexican Pastries, Breads, and Candies by Fany Gerson

Baking and Dessert

Sarabeth’s Bakery: From My Hands to Yours by Sarabeth Levine

Beverage

Opus Vino by DK Publishing

Beverage

Reading Between the Wines by Terry Theise

Beverage

Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Rajat Parr and Jordan Mackay

WINNER

Cooking from a Professional Point of View

Bottega: Bold Italian Flavors from the Heart of California’s Wine Country by Michael Chiarello

Cooking from a Professional Point of View

The Modern Café by Francisco J. Migoya and The Culinary Institute of America

Cooking from a Professional Point of View

Noma: Time and Place in Nordic Cuisine by René Redzepi

WINNER

General Cooking

The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

WINNER

General Cooking

Heart of the Artichoke and Other Kitchen Journeys by David Tanis

General Cooking

Radically Simple: Brilliant Flavors with Breathtaking Ease by Rozanne Gold

Healthy Focus

Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters

Healthy Focus

The Simple Art of EatingWell: 300 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals by Jessie Price & EatingWell Editors

WINNER

Healthy Focus

The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on Nytimes.com by Martha Rose Shulman

International

The Italian Cookery Course: Over 300 Authentic Regional Recipes and 40 Masterclasses on Technique by Katie Caldesi

International

Noma: Time and Place in Nordic Cuisine by René Redzepi

International

Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

WINNER

Photography

The Blue Chair Jam Cookbook by Rachel Saunders

Photography

Noma: Time and Place in Nordic Cuisine by René Redzepi

WINNER

Photography

Tartine Bread by Chad Robertson

Reference and Scholarship

Encyclopedia of Jewish Food by Gil Marks

Reference and Scholarship

Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman

WINNER

Reference and Scholarship

What I Eat: Around the World in 80 Diets by Peter Menzel & Faith D’Aluisio

Single Subject

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner

Single Subject

Ham: An Obsession with the Hindquarter by Bruce Weinstein & Mark Scarbrough

Single Subject

Meat: A Kitchen Education by James Peterson

WINNER 

Writing and Literature

Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Evan D.G. Fraser & Andrew Rimas

Writing and Literature

Four Fish: The Future of the Last Wild Food by Paul Greenberg

WINNER

Writing and Literature

Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories by Anna Badkhen