Reading Material - Part III - James Beard Books

In Part I and Part II, I listed links to the pieces I could find that were nominated for James Beard Media & Journalism Awards. Finally, here's the nominees for the James Beard Book Awards:

AMERICAN COOKING
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

BAKING
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Baking for All Occasions
The Art and Soul of Baking

BEVERAGE
The Harney & Sons Guide to Tea
The Wines of Burgundy: Revised Edition
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine

COOKING FROM A PROFESSIONAL POINT OF VIEW
Alinea
The Big Fat Duck Cookbook
Under Pressure: Cooking Sous Vide

GENERAL COOKING
How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook
The Bon Appetit Cookbook: Fast Easy Fresh

HEALTHY FOCUS
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa
The EatingWell for a Healthy Heart Cookbook: 175 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books)
The Food You Crave: Luscious Recipes for a Healthy Life

INTERNATIONAL
Beyond the Great Wall: Recipes and Travels in the Other China
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore

PHOTOGRAPHY
The Big Fat Duck Cookbook
Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte
Haute Chinese Cuisine from the Kitchen of Wakiya

REFERENCE AND SCHOLARSHIP
Milk: The Surprising Story of Milk Through the Ages
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Science of Good Food: The Ultimate Reference on How Cooking Works

SINGLE SUBJECT
Fat: An Appreciation of a Misunderstood Ingredient, With Recipes
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
The Best Casserole Cookbook Ever

WRITING AND LITERATURE
In Defense of Food: An Eater's Manifesto
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Raising Steaks: The Life and Times of American Beef

And there you have it. Happy reading.