Library and Academic Services: Culinary Arts: JB Award Winners

James Beard Awards

The JBF Awards are annual and presented in early May by the James Beard Foundation for excellence in cuisine, culinary writing, and culinary educations.

Often thought of as the "Oscars of Food", the JBF Awards highlight the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the United States. The voting for the awards involves more than 600 culinary professionals and the recipients receive a bronze medallion and certificate.

For more about the awards: JBF Awards | James Beard Foundation.

The culinary collection housed contains many of these award winning cookbooks.

Award Winning Books

Classic Koffmann by Pierre Koffmann; David Loftus (By (photographer))
Location: TX 719.2 .G37 K64 2016 (Located at EDC)
There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging --as you would expect--from Entrées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990.
Dorie's Cookies by Dorie Greenspan; Davide Luciano (By (photographer))
Location: TX 772 .G76 2016 (Located at EDC)
Over the course of her baking career Greenspan has created more than 300 cookie recipes. To merit her approval, every cookie had to be so special that it begged to be made again and again. Here she includes dozens of choices for cookie swaps, shows you how to make cookies unlike any you've seen before and presents those that bring out the inner tinkerer in all of us.
Meehan's Bartender Manual by Jim Meehan
Location: TX 951 .M355 2017 (Located at EDC)
Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus--and the first book to explain the ins and outs of the modern bar industry. This work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar--all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.
Modernist Bread by Nathan Myhrvold; Francisco Migoya
Location: TX 769 .M947 2017 (Located at EDC, Reference)
Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways.
Modernist Cuisine : the art and science of cooking by Chris Young; Nathan Myhrvold; Maxime Bilet
Location: TX 651 .M94 2011 (Located at EDC)
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food.
Nopi : the cookbook by Yotam Ottolenghi; Ramael Scully
Location: TX 725 .M628 O8835 2015 (Located at EDC)
Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook.
The Pho Cookbook : easy to adventurous recipes for Vietnam's favorite soup by Andrea Nguyen
Location: TX 724.5.V5 N474 2017 (Located at EDC)
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep into pho's lively past, visiting its birthplace and then teaching you how to successfully make it at home.
Salt, Fat, Acid, Heat : mastering the elements of good cooking by Samin Nosrat; Wendy MacNaughton (Illustrator); Michael Pollan (Foreword by)
Location: TX 651 .N66 2017 (Located at EDC)
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should.
The Sioux Chef's Indigenous Kitchen by Sean Sherman; Beth Dooley (Contribution by)
Location: TX 715 .S54 2017 (Located at EDC)
Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid
Location: TX 725 .I7 D84 2016 (Located at EDC)
Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal...Our ambassador to this tasty world is the incomparable Naomi Duguid, who, for more than 20 years, has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach.
Zahav : a world of Israeli cooking by Michael Solomonov; Steven Cook
Location: TX 724 .S65 2015 (Located at EDC)
A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon.

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