2011 James Beard Foundation Book Awards

The following cookbook authors received awards from The James Beard Foundation:

American Cooking
James Villas
Pig: King of the Southern Table


Cookbook Hall of Fame

Harold McGee

On Food and Cooking: The Science & Lore of the Kitchen


Cookbook of the Year
Diana Kennedy
Oaxaca al Gusto: An Infinite Gastronomy

Reference and Scholarship
Mark Bitterman
Salted: A Manifesto on the World's Most Essential Mineral with Recipes

Single Subject
James Peterson
Meat: A Kitchen Education

Healthy Focus
Jessie Price
The Simple Art of Eatingwell


Baking and Dessert
Kim Boyce
Good to the Grain: Baking with Whole-Grain Flours

General Cooking
Amanda Hesser
The Essential New York Times Cook Book: Classic Recipes for a New Century

International
Grace Young
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery with Authentic Recipes and Stories

Writing and Literature
Paul Greenberg
Four Fish: The Future of the Last Wild Food

Best Chef: New York City
Gabrielle Hamilton
Blood, Bones and Butter

Best Chef: Southeast
Andrea Reusing
Cooking in the Moment

Cooking from a Professional Point of View +
Photography
Redzepi, René
Noma: Time and Place in Nordic Cuisine

Beverage
Jordan Mackay and Rajat Parr
Secrets of the Sommeliers: How to Think and Drink like the Worlds' Top Wine Professionals