And finally, the Book Award winners, presented by Green & Black’s® Organic Chocolate:
Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
American Cooking: Pig: King of the Southern Table by James Villas
Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce
Beverage: Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr
Cooking from a Professional Point of View: Noma: Time and Place in Nordic Cuisine by René Redzepi
General Cooking: The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser
International: Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
Healthy Focus: The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen
Photography: Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager
Reference and Scholarship: Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman
Single Subject: Meat: A Kitchen Education by James Peterson
Writing and Literature: Four Fish: The Future of the Last Wild Food by Paul Greenberg
Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
Thanks for following the Book, Broadcast & Journalism Awards. Be sure to tune in on Monday night for live tweeting, live blogging, and live streaming of the Awards at Lincoln Center!
