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.

Reading Material - Part II

More links to the James Beard Award nominees for the journalism awards. Part I is here.

MAGAZINE FEATURE WRITING W/O RECIPES
Made (Better) In Japan - Alan Richman, GQ
BBQ 08 (The Top 50 BBQ Joints in Texas) - Patricia Sharpe and staff of Texas Monthly Magazine
My Cherry Amour - Monique Truong, Gourmet

RESTAURANT REVIEWS
Jonathan Gold, LA Weekly - "A Proper Brasserie," "A Fine Palate," "Pho Town"
Adam Platt, New York Magazine - "Faux French," "The Mario of Midtown," "Corton on Hudson"
Tom Sietsema, Washington Post - "Great Expectations," "Robo Restaurant," "An Earned Exclamation"

REPORTING ON NUTRITION OR FOOD-RELATED CONSUMER ISSUES
Greens of Wrath - Barry Estabrook, Gourmet
What Good is Breakfast? - New York Magazine
How to Feed Your Mind - Rachael Moeller Gorman, EatingWell

BLOG FOCUSING ON FOOD, BEVERAGE, RESTAURANTS, OR NUTRITION
BA Foodist - Andrew Knowlton, Bonappetit.com
Hunter Angler Gardener Cook - Hank Shaw, Honest-food.net
Our One-Block Diet - Oneblockdiet.sunset.com

FOOD-RELATED COLUMNS
Dorie Greenspan, Bon Appetit - "Bacon-Cheddar Quick Bread," "All-Purpose Holiday Cake," "My Go-To Dough"
Corby Kummer, The Atlantic - "A Papaya Grows in Holyoke," "Beyond the McIntosh," "Half a Loaf"
Laura Shapiro, Gourmet.com - "Campaign Cookies," "Why Does America Hate Ratatouille?," "The Lord is my Chef"

WRITING ON SPIRITS, WINE, OR BEER
Revolution by the Glass - Jon Bonné, San Francisco Chronicle
Billionaire Winos - Jay McInerney, Men's Vogue
Viva La Revolucion! - Alan Richman, GQ

WEBSITE FOCUSING ON FOOD, BEVERAGE, RESTAURANTS, OR NUTRITION
Chow.com - Jane Goldman
Epicurious.com - Tanya Steel
Gourmet.com - Ruth Reichl

MULTIMEDIA FOOD JOURNALISM
Gourmet Cookbook Club - Ruth Reichl, Gourmet.com
The Test Kitchen - Ruth Reichl, Gourmet.com
The Whole Hog Project - Mike Sula, Chicagoreader.com

M.F.K. FISHER DISTINGUISHED WRITING AWARD
Knead, Pray, Love - Celia Barbour, O, The Oprah Magazine
Benedictions - Aleksandra Crapanzano, Gourmet
My Sweet Life - Alan Richman, GQ

If I can summon the energy at some point, there's also Book Awards too ...

Reading Material - Part I

In my last post I mentioned the local chefs still in contention for one of the James Beard awards. In addition to the chef and restaurant awards, there's a whole panoply of various media and journalism award nominations. I started rooting around to see how many of the nominated pieces are available online and thought I'd share the links for this extended reading list. I doubt I'll ever plow through all of them, but some that I'd already come across - like the piece on Schwa chef Michael Carlson - are excellent.

Some I can not turn up at all, some may be limited access, and I'll be doing this in at least two installments. Again, the whole list of nominees is here.

VIDEO WEBCAST
Obsessives: School Lunch Revolutionary - chow.com
The Art of Blending - graperadio.com
Savoring the Best of World Flavors, Volume III: Vietnam and the Island of Sicily - ciaprochef.com

NEWSPAPER FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Big Night. Big Mystery: Why Did Michael Carlson Vanish the Day After Serving Dinner to the Greatest Chefs in the World? - Monica Eng, Phil Vettel, Chicago Tribune
Sushi Bullies - Katy McLaughlin, Wall Street Journal
Sound Check - Tom Sietsema, Washington Post

NEWSPAPER FEATURE WRITING W/O RECIPES
Morality Bites: Mustering Some Sympathy for the Bedeviled Ham and Beef - Monica Eng, Chicago Tribune
The Pope of Pork - Kristen Hinman, Riverfront Times
The Tender and the Tough - Craig LaBan, Philadelphia Inquirer

NEWSPAPER FEATURE WRITING W/ RECIPES
High on the Hairy Hogs: Super-Succulent Imports are Everything U.S. Pork Isn't - Rebekah Denn, Seattle Post-Intelligencer
Perfection? Hint: It's Warm and Has a Secret - David Leite, New York Times

NEWSPAPER FOOD SECTION
Chicago Tribune - Carol Mighton Haddix
San Francisco Chronicle - Jon Bonné and Mirlam Morgan
Washington Post - Joe Yonan

MAGAZINE FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Eating Small in New York - Alan Richman, Departures
The Grilling Genius of Spain - Anya von Bremzen, Food & Wine

MAGAZINE FEATURE WRITING W/ RECIPES
What is Southern? - Edna Lewis, Gourmet
The Wild Salmon Debate: A Fresh Look at Whether Eating Farmed Salmon is ... Well ... OK - David Dobbs, EatingWell

More to follow.