Presented by Green & Black's® Organic Chocolate
For cookbooks published in English in 2008.
AMERICAN COOKING
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz(Ten Speed Press)
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans
Edited by: Marcelle Bienvenu and Judy Walker
(Chronicle Books)
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
by Martha Hall Foose
(Clarkson Potter)
BAKING
Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher(Scribner)
Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations
by Flo Braker
(Chronicle Books)
The Art and Soul of Baking
by Cindy Mushet, Sur La Table
(Andrews McMeel Publishing)
BEVERAGE
The Harney and Sons Guide to Tea by Michael Harney(The Penguin Press)
The Wines of Burgundy
by Clive Coates
(University of California Press)
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine
by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America
(John Wiley & Sons, Inc.)
COOKING FROM A PROFESSIONAL POINT OF VIEW
Alinea by Grant Achatz(Achatz LLC/Ten Speed Press)
The Big Fat Duck Cookbook
by Heston Blumenthal
(Bloomsbury USA)
Under Pressure: Cooking Sous Vide
by Thomas Keller
(Artisan)
GENERAL COOKING
How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman(John Wiley & Sons, Inc.)
Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook
by Martha Stewart with Sarah Carey
(Clarkson Potter)
The Bon Appétit Fast Easy Fresh Cookbook
by Barbara Fairchild
(John Wiley & Sons, Inc.)
HEALTHY FOCUS
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González(Stewart, Tabori & Chang)
EatingWell for a Healthy Heart Cookbook
by Philip A. Ades, M.D. and the Editors of EatingWell
(The Countryman Press)
The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie Krieger
(The Taunton Press, Inc.)
INTERNATIONAL
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid(Artisan)
Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen
(John Wiley & Sons, Inc.)
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore
by Robert Danhi
(Mortar & Press)
PHOTOGRAPHY
The Big Fat Duck CookbookPhotographer: Dominic Davies
Artist: Dave McKean
(Bloomsbury USA)
Decadent Desserts
Photographer: Thomas Dhellemmes
(Flammarion)
Haute Chinese Cuisine from the Kitchen of Wakiya
Photographer: Masashi Kuma
(Kodansha International)
REFERENCE AND SCHOLARSHIP
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson(Knopf)
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
by Andrew Dornenburg and Karen Page
(Little, Brown and Company)
The Science of Good Food
by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D.
(Robert Rose Inc.)
SINGLE SUBJECT
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan(Ten Speed Press)
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
by Joyce Goldstein
(W.W. Norton & Company, Inc.)
The Best Casserole Cookbook Ever
by Beatrice Ojakangas
(Chronicle Books)
WRITING AND LITERATURE
In Defense of Food by Michael Pollan(The Penguin Press)
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop
(W.W. Norton & Company, Inc.)
Raising Steaks: The Life and Times of American Beef
by Betty Fussell
(Houghton Mifflin Harcourt)
