Showing 1 - 20 of 26
There are a total of 40 valid entries on the list.
Author:
Average Rating:
4 stars
Notes:
2018 JBF Baking & Desserts Cookbook of the Year
Author:
Average Rating:
3.7 stars
Notes:
2018 JBF Book of the Year
Description:
"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"--
Author:
Average Rating:
3.7 stars
Notes:
Curate, Katie Button's Asheville Restaurant, is the 2022 JBF Award Winner for Outstanding Hospitality
Description:
"The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, CuĢrate"--
Author:
Average Rating:
5 stars
Notes:
2017 JBF Baking & Desserts Cookbook Award Winner
Author:
Average Rating:
3.7 stars
Notes:
2014 JBF International Cookbook Award Winner
Description:
A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.
Author:
Average Rating:
4.3 stars
Notes:
2016 JBF General Cookbook Award Winner
Description:
"As Serious Eats's culinary nerd-in-residence, J. Kenji LoĢpez-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well,...
Author:
Average Rating:
5 stars
Notes:
2022 JBF Food Writing Book of the Year
Description:
"From civil rights to Ferguson, Franchise reveals the untold history of how fast food became one of the greatest generators of black wealth in America. Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald's have long symbolized capitalism's villainous effects on our nation's most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the...
Author:
Average Rating:
5 stars
Notes:
2020 JBF American Cookbook of the Year
Author:
Average Rating:
4.7 stars
Notes:
2022 JBF Vegetable-Focused Cooking Cookbook of the Year
Description:
"Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"--
Author:
Average Rating:
5 stars
Notes:
2022 JBF Resaurant & Professional Cookbook of the Year. Brandon Jew won the 2022 JBF Award for Best Chef: California
Description:
"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"--
Author:
Average Rating:
5 stars
Notes:
2022 JBF Baking & Desserts Cookbook of the Year
Author:
Average Rating:
4.5 stars
Notes:
2018 JBF Single Subject Cookbook of the Year
Author:
Average Rating:
3.7 stars
Notes:
Ashley Christensen is the 2019 JBF Outstanding Chef Award winner
Author:
Average Rating:
3 stars
Notes:
2019 JBF Vegetable-Focused Cooking Cookbook of the Year
Formats:
Description:
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking
“Elevates salads from the quotidian to the thrilling.”
—The New York Times
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...
“Elevates salads from the quotidian to the thrilling.”
—The New York Times
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...
Author:
Average Rating:
4.5 stars
Notes:
2018 JBF General Cookbook of the Year
Formats:
Description:
*Over 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by Alice...
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by Alice...
Author:
Average Rating:
4 stars
Notes:
2014 JBF Writing & Literature Book Award Winner
Description:
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Author:
Average Rating:
5 stars
Notes:
Ricky Moore won the 2022 JBF Award for Best Chef: Southeast
Description:
"Ricky Moore was born and raised in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint restaurants in Durham, North Carolina. It was a culinary epiphany in the famous wet markets and hawker stalls of Singapore that...
Author:
Average Rating:
4.7 stars
Notes:
2018 JBF Vegetable-Focused Cooking Cookbook of the Year
Formats:
Description:
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Featured in The Strategist ’s Nonobvious...
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Featured in The Strategist ’s Nonobvious...