James Beard Award Winners 2015

American Cooking

Heritage by Sean Brock

WINNER

American Cooking

The New England Kitchen: Fresh Takes on Seasonal Recipes by Jeremy Sewall and Erin Byers Murray

American Cooking

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State by Terry Thompson-Anderson

Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

Baking and Dessert

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads by Kathleen Weber

Baking and Dessert

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich

WINNER

Beverage

Death & Co: Modern Classic Cocktails by David Kaplan and Nick Fauchald and Alex Day

Beverage

Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold

WINNER

Beverage

Sherry: A Modern Guide to the Wine World’s Best-kept Secret by Talia Baiocchi

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns and Jan Newberry

WINNER

Cooking from a Professional Point of View

Never Trust a Skinny Italian Chef by Massimo Bottura

Cooking from a Professional Point of View

Relæ: A Book of Ideas by Christian Puglisi

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking by Sara Kate Gillingham and Faith Durand

WINNER

General Cooking

Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson

General Cooking

Saveur: The New Classics Cookbook: More Than 1,000 of the World’s Best Recipes for Today’s Kitchen by James Oseland and Saveur Magazine

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

Focus on Health

Cooking Light Mad Delicious: The Science of Making Good-For-You Food Taste Amazing by Keith Schroeder

WINNER

Focus on Health

Nom Nom Paleo: Food for Humans: Over 100 Nomtastic Recipes! by Michelle Tam and Henry Fong

International

The Cuban Table: A Celebration of Food, Flavors and History by Ana Sofia Pelaez

International

My Paris Kitchen: Recipes and Stories by David Lebovitz

International

Yucatán: Recipes from a Culinary Expedition by David Sterling

WINNER

Photography

In Her Kitchen: Favorite Recipes from Grandmas Around the World by Gabriele Galimberti

WINNER

Photography

A New Napa Cuisine by Christopher Kostow

Photography

Sherry: A Modern Guide to the Wine World’s Best-kept Secret by Talia Baiocchi

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth

WINNER

Reference and Scholarship

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet by Amy Bentley

Reference and Scholarship

The Spice and Herb Bible by Ian Hemphill and Kate Hemphill

Single Subject

Single Subject

Charcutería: The Soul of Spain by Jeffrey Weiss

Single Subject

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

WINNER

Vegetable Focused and Vegetarian

Plenty More by Yotam Ottolenghi

Vegetable Focused and Vegetarian

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Bruce Weinstein and Mark Scarbrough

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food by Ted Genoways

Writing and Literature

The Language of Food: A Linguist Reads the Menu by Dan Jurafsky

Writing and Literature

The Third Plate: Field Notes on the Future of Food by Dan Barber

WINNER