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Start Shopping: The 2017 Book Award Nominees

JBF Editors

April 11, 2017


A quick perusal of the 2017 JBF Book Award nominees reveals that the food world's appetite criss-crosses the globe and delves deep into our edible past, present, and hopes for the future. This year's nominees allow voracious readers to discover the connections between the cuisines of India and the American South, the delicious possibilities of allergen-free baking, the penny-pinching panache of Depression-era cooks, and much more. 

Grab the links below to purchase the nominated books from our Amazon store, and be sure to follow us on Tuesday, April 25, when we announce the winners at the Media Awards in New York City. 


American Cooking
Deep Run Roots: Stories and Recipes from My Corner of the South
Vivian Howard
(Little, Brown and Company)

My Two Souths: Blending the Flavors of India into a Southern Kitchen
Asha Gomez and Martha Hall Foose
(Running Press)

Victuals: An Appalachian Journey, with Recipes 
Ronni Lundy
(Clarkson Potter)

Baking and Dessert
Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life 
Kate McDermott
(Countryman Press)

Breaking Breads: A New World of Israeli Baking
Uri Scheft and Raquel Pelzel

Dorie’s Cookies
Dorie Greenspan
(Rux Martin Books/Houghton Mifflin Harcourt)

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki
Martin Cate with Rebecca Cate
(Ten Speed Press)

Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes
Talia Baiocchi and Leslie Pariseau
(Ten Speed Press)

The Waldorf Astoria Bar Book
Frank Caiafa

Cooking from a Professional Point of View
Virgilio Martínez with Nicholas Gill
(Phaidon Press)

Classic Koffmann 
Pierre Koffmann
(Jacqui Small)

Lickerland: Asian-Accented Desserts by Jason Licker 
Jason Licker
(Sirivatana Interprint Public Company Limited)

General Cooking
Cooking for Jeffrey: A Barefoot Contessa Cookbook
Ina Garten
(Clarkson Potter)

Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
The Editors at Cook’s Illustrated
(Cook’s Illustrated)

Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat
Meike Peters

Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar
Heather Christo
(Pam Krauss Books/Avery)

Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes
Gina Homolka
(Clarkson Potter)

You Have It Made: Delicious, Healthy, Do-Ahead Meals 
Ellie Krieger
(Houghton Mifflin Harcourt)

All Under Heaven: Recipes from the 35 Cuisines of China
Carolyn Phillips
(Ten Speed Press)

Land of Fish and Rice: Recipes from the Culinary Heart of China 
Fuchsia Dunlop
(W. W. Norton & Company)

Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan 
Naomi Duguid

Food City: Four Centuries of Food-Making in New York 
Joy Santlofer
(W. W. Norton & Company)

Something to Food About: Exploring Creativity with Innovative Chefs
Questlove with Ben Greenman
(Clarkson Potter)

A Square Meal: A Culinary History of the Great Depression 
Jane Ziegelman and Andrew Coe

Bobby Fisher

Everything I Want To Eat: Sqirl and the New California Cooking
Claire Cottrell, Jaime Beechum, and Nacho Alegre
(Harry N. Abrams)

Taste & Technique: Recipes to Elevate Your Home Cooking
Chris Court
(Ten Speed Press)

Reference and Scholarship
French Wine: A History
Rod Phillips
(University of California Press)

I Taste Red: The Science of Tasting Wine 
Jamie Goode
(University of California Press)

The Oxford Companion to Cheese 
Catherine Donnelly
(Oxford University Press)

Single Subject
Big Bad Breakfast: The Most Important Book of the Day
John Currence
(Ten Speed Press)

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Ken Forkish
(Ten Speed Press)

Milk. Made.: A Book About Cheese. How to Choose It, Serve It and Eat It 
Nick Haddow
(Hardie Grant)

Vegetable Cooking
Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs
Michelle McKenzie
(Roost Books)

The Middle Eastern Vegetarian Cookbook 
Salma Hage
(Phaidon Press)

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Cara Mangini
(Workman Publishing Company)


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