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  James Beard KitchenAid Book Awards  
1 - Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day


"Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine."

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2 - SUQAR: Desserts & Sweets from the Modern Middle East

Greg Malouf · Hardie Grant

SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors - ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.

The traditional time to eat sweets...
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3 - Wine Folly: Magnum Edition: The Master Guide


The expanded wine guide from the creators of, packed with new information for devotees and newbies alike.

Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly:...
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4 - Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast

CHRISTOPHER KIMBALL · Little, Brown and Company

At Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash.
With more than 200 recipes including...
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5 - Eat a Little Better: Great Flavor, Good Health, Better World

Sam Kass · Clarkson Potter

Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through...
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6 - Feast: Food of the Islamic World



"[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when...

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7 - Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes

Andrea Fazzari · Ten Speed Press

Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.

In a luxe collection filled with portraits, interviews, and recipes, author Andrea Fazzari explores the changing landscape...
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8 - Canned: The Rise and Fall of Consumer Confidence in the American Food Industry

Anna Zeide · University of California Press

A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced...
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9 - Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

MATT ABERGEL · Phaidon Press

The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new levelChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel...
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10 - Goat: Cooking and Eating

JAMES WHETLOR · Quadrille Publishing

We should all be eating more goat. It's sustainable, ethical, highly nutritious and low in calories. Why then does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture,...
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11 - Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables


A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures - toothsome, fluffy, crunchy,...
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12 - Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine

EDWARD LEE · Artisan

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning....
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13 - Cocktail Codex: Fundamentals, Formulas, Evolutions

Alex Day · Ten Speed Press

From the authors of the best-selling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "root cocktails" approach to give drink-makers of every level the tools to understand,...
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