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2017 best of the best winners
2017 best of the best winners







  1. 2017 best of the best winners how to#
  2. 2017 best of the best winners professional#
  3. 2017 best of the best winners series#

International: “Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City,” by Katie Parla and Kristina Gill (Clarkson Potter) Health and special diet: “Alternative Baker: Reinventing Dessert With Gluten-Free Grains and Flours,” by Alanna Taylor-Tobin (Page Street Publishing) General: “Deep Run Roots: Stories and Recipes From My Corner of the South,” by Vivian Howard (Little, Brown and Co.) Julia Child first book: “Deep Run Roots: Stories and Recipes From My Corner of the South,” by Vivian Howard (Little, Brown and Co.)įood matters (tie): “Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health,” by Drew Ramsey (Harper Wave) and “Two If By Sea: Delicious Sustainable Seafood,” by Barton Seaver (Sterling Epicure)

2017 best of the best winners series#

Howard, chef/owner of Chef & the Farmer in Kinston, N.C., is star of the PBS series “A Chef’s Life,” in its fourth season.Ĭookbook of the year: “Deep Run Roots: Stories and Recipes From My Corner of the South,” by Vivian Howard (Little, Brown and Co.)Īmerican: “Victuals: An Appalachian Journey, With Recipes,” by Ronni Lundy (Clarkson Potter)īaking, savory or sweet: “Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results at Home,” by the editors at America’s Test Kitchen (Penguin Random House)Ĭhefs and restaurants: “Deep Run Roots: Stories and Recipes From My Corner of the South,” by Vivian Howard (Little, Brown and Co.)Ĭhildren, youth and family: “The Young Chef: Recipes and Techniques for Kids Who Love to Cook,” by the Culinary Institute of America (Houghton Mifflin Harcourt)Ĭompilations: “James Beard’s All-American Eats: Recipes and Stories From Our Best-Loved Local Restaurants,” by the James Beard Foundation (Rizzoli New York)Ĭulinary travel: “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan,” by Naomi Duguid (Artisan Books) The surprising development for the competition is that one author - Vivian Howard - won four categories, including Cookbook of the Year. The occasional overlap of winners with the James Beard Foundation is enticing (you know a book must be good when it lands on both lists), as is its expanded number of categories (even more winners!). The International Association of Culinary Professionals presented its list of winning cookbooks earlier this year. Reference and scholarship: “The Oxford Companion to Cheese,” by Catherine Donnelly (Oxford University Press)

2017 best of the best winners

Photography: “Taste & Technique: Recipes to Elevate Your Home Cooking,” photos by Chris Court authors Naomi Pomeroy and Jamie Feldmar (Ten Speed Press) Nonfiction: “A Square Meal: A Culinary History of the Great Depression,” by Jane Ziegelman and Andrew Coe (Harper) Vegetable cooking: “The Middle Eastern Vegetarian Cookbook,” by Salma Hage (Phaidon Press)

2017 best of the best winners how to#

How to Choose It, Serve It and Eat It,” by Nick Haddow (Hardie Grant) International: “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan,” by Naomi Duguid (Artisan) Health: “You Have It Made: Delicious, Healthy, Do-Ahead Meals,” by Ellie Krieger (Houghton Mifflin Harcourt)

2017 best of the best winners

General cooking: “Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat,” by Meike Peters (Prestel)

2017 best of the best winners professional#

Baking and dessert: “Dorie’s Cookies,” by Dorie Greenspan (Rux Martin Books/Houghton Mifflin Harcourt)īeverage: “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” by Martin Cate with Rebecca Cate (Ten Speed Press)Ĭooking from a professional point of view: “Classic Koffmann,” by Pierre Koffmann (Jacqui Small)









2017 best of the best winners