The James Beard Foundation Awards

The James Beard Foundation Awards honor food and beverage industry professionals in America for their achievements. They are the nation's most prestigious honors for culinary professionals.

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2002

Kitchenaid Cookbook of the Year:
The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread by Peter Reinhart (Ten Speed Press)

Kitchenaid Cookbook Hall of Fame:
North Atlantic Seafood by Alan Davidson (Penguin)

Americana:
Mustards Grill: Napa Valley Cook by Cindy Pawlcyn with Brigid Callinan (Ten Speed Press)

Baking and Desserts:
The Bread Baker's Apprentice: Mastering The Art Of Extraordinary Bread by Peter Reinhart (Ten Speed Press)

Entertaining and Special Occasions:
Jacques P�pin Celebrates by Jacques P�pin (Alfred A. Knopf)

General:
Back To The Table by Art Smith (Hyperion)

Healthy Focus:
A New Way To Cook by Sally Schneider (Artisan)

International:
Madhur Jaffrey's Step-By-Step Cooking by Madhur Jaffrey (Ecco)

Italian:
Sicilian Home Cooking by Wanda and Giovanna Tornabene with Michele Evans (Alfred A. Knopf)

Single Subject:
Ceviche!: Seafood, Salads, And Cocktails With A Latino Twist by Guillermo Pernot with Aliza Green (Running Press Book Publishers)

Reference:
Larousse Gastronomique by Librarie Larousse (Clarkson Potter)

Wine and Spirits:
Wine by Andre Domin� (K�nemann Verlagsgesellschaft)

Writing on Food:
The Last Days Of Haute Cuisine by Patric Kuh (Penguin Putnam)

Best Food Photography:
Charlie Trotter's Meat & Game by Charlie Trotter, photographs by Tim Turner and Michael Voltattorni (Ten Speed Press)

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2001

Kitchenaid Cookbook of the Year:
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford, Naomi Duguid & Richard Jung (Artisan)

Kitchenaid Hall of Fame:
A Book Of Mediterranean Food by Elizabeth David (John Lehmann)

Americana:
Tom Douglas' Seattle Kitchen by Tom Douglas (William Morrow)

Baking and Desserts:
Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer (Artisan)

Entertaining and Special Occasions:
Savor The Moment by Junior League of Boca Raton

General:
Think Like A Chef by Tom Colicchio (Clarkson Potter)

Healthy Focus:
Healthy Jewish Cooking by Steven Raichlen (Penguin Putnam/Viking Division)

International:
Mexico One Plate At A Time by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Simon & Schuster)

Single Subject:
The Good Egg by Marie Simmons (Houghton Mifflin Company)

Vegetarian:
The Modern Vegetarian Kitchen by Peter Berley (Regan Books/Harper Collins)

Wine and Spirits:
American Vintage: The Rise Of American Wine by Paul Lukacs (Houghton Mifflin Company)

Writing and Reference:
Pot On The Fire: Further Exploits Of A Renegade Cook by John Thorne with Matt Lewis Thorne (Farrar, Straus and Giroux)

Best Food Photography:
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford, Naomi Duguid & Richard Jung (Artisan)

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2000

Kitchenaid Cookbook of the Year:
A Mediterranean Feast by Clifford A. Wright

Americana:
American Home Cooking by Cheryl Alters Jamison and Bill Jamison

General:
Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin

Baking and Desserts:
The Bread Bible by Beth Hensperger

Chefs and Restaurants:
The Kitchen Sessions with Charlie Trotter by Charlie Trotter

Entertaining and Special Occasions:
Entertaining 1-2-3 by Rozanne Gold

Healthy Focus:
A Spoonful of Ginger by Nina Simonds

International:
Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

Writings on Food:
A Mediterranean Feast by Clifford A. Wright

Single Subject:
The Cook's Illustrated Complete Book of Poultry by the Editors of Cook's Illustrated Magazine

Reference:
The Oxford Companion to Food by Alan Davidson

Wine and Spirits:
Terroir by James E. Wilson

Best Food Photography:
New Food Fast by Petrina Tinslay

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1999

Kitchenaid Cookbook of the Year:
Smokehouse Ham, Spoon Bread & Scuppernong Wine by Joseph Earl Dabney

Americana:
Saveur Cooks Authentic American by Colman Andrews and Dorothy Kalins

General:
How To Cook Everything by Mark Bittman

Baking and Desserts:
Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

Chefs and Restaurants:
Jean-Georges: Cooking at Home With a Four-Star Chef by Mark Bittman

Entertaining and Special Occasions:
Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree

Healthy Focus:
Steven Raichlen's Healthy Latin Cooking by Steven Raichlen

International:
Mediterranean Grains and Greens by Paula Wolfert

Reference and Writings on Food:
Man Eating Bugs by Peter Menzel and Faith D'Aluisio

Single Subject:
Wild About Game by Janie Hibler

Vegetables and Vegetarian:
Vegetables by James Peterson

Wine and Spirits:
1855: A History of the Bordeaux Classification by Dewey Markham, Jr.

Best Food Photography:
Charlie Trotter's Desserts by Charlie Trotter, photographers Tim Turner and Paul Elledge

Cookbook Hall of Fame:
Jean Anderson

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1998

General and Cookbook of the Year:
The New Making of a Cook by Madeleine Kamman

Baking and Desserts:
The Best Bread Ever by Charles van Over

Entertaining and Special Occasions:
Entertaining 101 by Linda West Eckhardt

Food Of The Americas:
Fiesta: A Celebration of Latin Hospitality by Anya von Bremzen

Food Of The Mediterranean:
Marcella Cucina by Marcella Hazan

Food Reference and Technique:
Cookwise by Shirley O. Corriher

Healthy Focus:
American Medical Association Family Health Cookbook: Good Food That's Good for You by Melanie Barnard and Brooke Dojny

International:
The Food and Flavors of Haute Provence by Georgeanne Brennan

Single Subject:
The Splendid Grain by Rebecca Wood

Vegetarian:
Vegetarian Cooking for Everyone by Deborah Madison

Wine And Spirits:
Cote d'Or by Clive Coates

Writing on Food:
Cod, A Biography of the Fish that Changed the World by Mark Kurlansky

Best Food Photography:
The Mezzo Cookbook with John Torode by John Torode and Sarah Francis

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1997

General:
Recipes 1-2-3 by Rozanne Gold

Baking and Desserts:
Baking with Julia by Dorie Greenspan

Entertaining and Special Occasions:
Seasons of the Vineyard by Robert Mondavi

Food Of The Americas:
An American Place by Larry Forgione

Food Reference and Technique:
Steven Jenkins' Cheese Primer by Steven Jenkins

Healthy Focus:
Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective

International:
Patricia Wells at Home in Provence by Patricia Wells

Single Subject:
The Pasta Bible by Christian Teubner, Silvio Rizzi, and Tan Lee Leng

Vegetarian:
1,000 Vegetarian Recipes by Carol Gelles

Wine And Spirits:
Exploring Wine: The Culinary Institute of America's Complete Guide to Wines by Stephen Kolpan

Writing On Food:
Olives: The Life and Lore of a Noble Fruit by Mort Rosenblum

Best Food Photography:
Lorenza's Pasta by Lorenza De'Medici

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1996

Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid

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1995

General:
Chocolate and the Art of Low-Fat Desserts by Alice Medrich

Vegetarian:
Moosewood Restaurant Cooks at Home by The Moosewood Collective

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1994

Greene on Greens by Bert Greene

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1991

The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

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1990

The Food of France and The Food of Italy by Waverly Root

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1989

The Art of Eating by M. F. K. Fisher