2013 James Beard Cookbook Nominees Announced
By: Leah Rodrigues
Published: March 23, 2013

The 2013 James Beard Awards will be held at the Lincoln Center in New York City on May 3 and May 6.  For a complete list of this years nominees including Best Chef, journalism and more, click here.
Cookbooks: Beverage
	How to Love Wine, Eric Asimov, William Morrow
	 Inventing Wine, Paul Lukacs, W.W. Norton & Company
	 Wine Grapes, Julia Harding, Jancis Robinson, and José Vouillamoz, Ecco
Cookbooks: General Cooking
	Canal House Cooks Every Day, Melissa Hamilton and Christopher Hirsheimer, Andrews McMeel Publishing
	Modernist Cuisine at Home, Nathan Myhrvold and Maxime Bilet, The Cooking Lab
	What Katie Ate, Katie Quinn Davies, Viking Studio
Cookbooks: International
	Burma, Naomi Duguid, Artisan
	Gran Cocina Latina, Maricel E. Presilla, W.W. Norton & Company
	Jerusalem: A Cookbook, Yotam Ottolenghi & Sami Tamimi, Ten Speed Press
Cookbooks: Reference and Scholarship
	101 Classic Cookbooks, Marvin J. Taylor and Clark Wolf, Rizzoli New York
	The Art of Fermentation, Sandor Ellix Katz, Chelsea Green Publishing
	The Cookbook Library, Anne Willan with Mark Cherniavsky and Kyri Claflin, University of California Press
Cookbooks: Baking and Dessert
	Bouchon Bakery, Thomas Keller and Sebastien Rouxel, Artisan
	The Dahlia Bakery Cookbook, Tom Douglas and Shelley Lance, William Morrow
	Flour Water Salt Yeast, Ken Forkish, Ten Speed Press
Cookbooks: Professional Point of View
	Come In, We're Closed, Christine Carroll and Jody Eddy, Running Press
	Fundamental Techniques of Classic Italian Cuisine, The International Culinary Center, Cesare Casella, and Stephanie Lyness, Abrams
	Toqué!, Normand Laprise, les éditions du passage
Cookbooks: Focus on Health
	Cooking Light: The New Way to Cook Light, Scott Mowbray and Ann Taylor Pittman, Oxmoor House
	The Sprouted Kitchen, Sara Forte, Ten Speed Press
	True Food, Sam Fox and Andrew Weil with Michael Stebner, Little, Brown and Company
Cookbooks: Single Subject
	Afield, Jesse Griffiths, Welcome Books
	Modern Sauces, Martha Holmberg, Chronicle Books
	Ripe, Nigel Slater, Ten Speed Press
Cookbooks: Vegetable Focused and Vegetarian
	Foraged Flavor, Tama Matsuoka Wong with Eddy Leroux, Clarkson Potter Publishers
	Herbivoracious, Michael Natkin, The Harvard Common Press
	Roots, Diane Morgan, Chronicle Books
Cookbooks: Writing and Literature
	The American Way of Eating, Tracie McMillan, Scribner
	The Man Who Changed the Way We Eat, Thomas McNamee, Free Press
	Yes, Chef, Marcus Samuelsson, Random House
Cookbooks: Photography
	Bouchon Bakery, Deborah Jones, Artisan
	Toqué!, Dominique Malaterre, les éditions du passage
	What Katie Ate, Katie Quinn Davies, Viking Studio