James Beard Award

A group of awards presented annually by the James Beard Foundation for outstanding cookbooks and food writing.

20 items

Title Overview Format & Publisher Call Number
Black Smoke
African Americans and the United States of Barbecue
Book - 2021 The University of North Carolina Press 641.76 MILLER
The Whole Okra
A Seed to Stem Celebration
Book - 2019 Chelsea Green Publishing 641.656 SMITH
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry  Book
Champagne Book
The Oxford Companion to Cheese Book - 2016 Oxford University Press 637.303 OXFO
The Jemima Code
Two Centuries of African American Cookbooks
Book - 2015 University of Texas Press 641.592 TIPTON-MARTIN
Butchering Poultry, Rabbit, Lamb, Goat, and Pork Book
Soul Food
The Surprising Story of An American Cuisine, One Plate at A Time
Book - 2013 The University of North Carolina Press 641.592 MILLER
The Art of Fermentation
An In-depth Exploration of Essential Concepts and Processes From Around the World
Book - 2012 Chelsea Green Pub 664.024 KATZ
Turning the Tables
Restaurants and the Rise of the American Middle Class, 1880-1920
eBook - 2011 The University of North Carolina Press
A Manifesto on the World's Most Essential Mineral, With Recipes
Book - 2010 Ten Speed Press 641.6 BITTERMAN
Encyclopedia of Pasta Book
The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Book - 2008 Little, Brown and Company 641.5 PAGE
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America Book
What to Eat Book - 2007 North Point PressFarrar, Straus and Giroux 613.2 NESTLE
Cheese: A Connoisseur's Guide to the World's Best Book
On Food and Cooking
The Science and Lore of the Kitchen
Book - 2004 Scribner 641.5 MCGEE
I'm Just Here for the Food
Version 2.0
eBook - 2011
Larousse Gastronomique Book
The Oxford Companion to Food Book - 2006 Oxford University Press R 641.3 DAVIDSON
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