ASIAN COOKING
- My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
- Revolutionary Chinese Cookbook
by Fuchsia Dunlop
- The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chiang with Lisa Weiss
BAKING AND DESSERT
- A Baker's Odyssey
by Greg Patent
- Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
- Pure Dessert by Alice Medrich
COOKING FROM A PROFESSIONAL POINT OF VIEW
- Bistro Laurent Tourondel: New American Bistro Cooking
by Laurent Tourondel and Michele Scicolone
- The Fundamental Techniques of Classic Cuisine
by The French Culinary Institute with Judith Choate
- Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
ENTERTAINING
- Dish Entertains
by Trish Magwood
- Great Bar Food at Home
by Kate Heyhoe
- Welcome to Michael's: Great Food, Great People, Great Party! by Michael McCarthy
AMERICANA
- The Glory of Southern Cooking
by James Villas
- A Love Affair with Southern Cooking
by Jean Anderson
- Rosa's New Mexican Table by Roberto Santibanez
GENERAL
- Chez Jacques: Traditions and Rituals of a Cook
by Jacques Pépin
- Cooking
by James Peterson
- How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
HEALTHY FOCUS
- The EatingWell Diet
by Jean Harvey-Berino with Joyce Hendley and the Editors of EatingWell
- Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking
by Heidi Swanson
- The Wine and Food Lover's Diet: 28 Days of Delicious Weight Loss Author: Phillip Tirman
INTERNATIONAL
- The Country Cooking of France
by Anne Willan
- Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
- Two Meatballs in the Italian Kitchen by Pino Luongo and Mark Strausman
REFERENCE
- Food: The History of Taste
edited by Paul Freedman
- A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
by Rowan Jacobsen
- The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss
SINGLE SUBJECT
- Laura Werlin's Cheese Essentials
by Laura Werlin
- The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
- Vegetable Harvest by Patricia Wells
WINE AND SPIRITS
- The House of Mondavi: The Rise and Fall of an American Wine Dynasty
by Julia Flynn Siler
- Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
by David Wondrich
- To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle by George M. Taber
WRITING ON FOOD
- American Food Writing: An Anthology with Classic Recipes
edited by Molly O'Neill
- Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver
- Rethinking Thin: The New Science of Weight Loss-and the Myths and Realities of Dieting by Gina Kolata
PHOTOGRAPHY
- The Country Cooking of France
Photographer: France Ruffenach
- Crust
Photographer: Jean Cazals
- Egg Photographer: Grant Symon
The Cookbook of the Year and Cookbook Hall of Fame winners will be announced on June 8, 2008.
