2013 James Beard Foundation Book Award Winners

Scribd's collection of  publications that took home prizes at last evening's 2013 James Beard Foundation Awards.

Scribd’s collection of publications that took home prizes at last evening’s 2013 James Beard Foundation Awards.

Last night, the James Beard Foundation presented their annual awards to celebrate the best of the culinary world, from world-famous chefs and restaurants, to authors and photographers.

These awards are the penultimate honor for restaurateurs and chefs, and while those are typically the most recognizable aspect of the annual awards, some of the best are represented across the printed medium.

The latter categories are well-represented within the rank of books and publishers on Scribd. Of the thousands of publications that are a part of the Scribd library, there are few that match that beautiful design, imagery and layout better than our culinary titles.

They are refreshingly engaging and represent a perfect example of evergreen content that rarely needs to be shelved. Whether you are looking for dinner inspiration, or to tackle a far more complex culinary challenge, like fermenting or baking, these publications offer the opportunity for both.

Below is a list of the James Beard award-winning titles that are currently published on Scribd. You can also check out a variety of our premium publisher cookbooks that are available on our new homepage as well as food & wine titles.

Best Reference and ScholarshipThe Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

Read it now!

Best International: Jerusalem: A Cookbook
Author: Yotam Ottolenghi & Tamar Sami
Publisher: Ten Speed Press / The Recipe Club

Jerusalem: A Cookbook is a collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.

Read it now!

Best Writing & Literature: Yes, Chef: A Memoir
Author: Marcus Samuelsson with Veronica Chambers
Publisher: Random House, Inc.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.

Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.

Read it now!

Best Baking & Dessert: Flour, Water, Salt, Yeast: The Fundamentals
Author: Ken Forkish
Publisher: Ten Speed Press / The Recipe Club

From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it’s a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish’s impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader’s day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Read it now!

Best Single Subject: Ripe: A Cook in the Orchard
Author: Nigel Slater
Publisher: Ten Speed Press / The Recipe Club

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book—Slater’s forty-foot backyard garden in London.

Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes—both sweet and savory—such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

Read it now!

4 responses to “2013 James Beard Foundation Book Award Winners

  1. You’re welcome. Clearly, Harlem eatnig establishments are a hot topic right now for the Food Network. We have so much culinary/restauranteur talent here its awesome to see it covered in the press.

  2. Yours is a clever way of thinking about it.

  3. I love the idea of adding a splsah of color with the red pepper. And potatoes would be great here! I made a mushroom and potato frittata for lunch today, but I haven’t tried adding potatoes to the cauliflower in this recipe. I like a high ratio of veggies in my meals, though, so I am always game to add more. Thanks for sharing the ideas! And while I have you and your ideas here, can you tell me what you serve with raclette besides potatoes (and gherkins, of course!)? I married into a raclette set but I think we’ve only used it twice in the past decade for lack of inspiration. Thanks for being part of our cooking community!

  4. Heckuva good job. I sure appreciate it.

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