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Looking to shore up some holes in your culinary library? The James Beard Foundation Book Awards Committee has chosen it’s 20 most-essential books. (Selections were limited to books currently in print.)
Included in the list is a book by Longboat Key resident and Italian cooking matriarch Marcella Hazan.
(FYI: I’ve been to her home and I can tell you that “The Joy of Cooking” is on Marcella’s kitchen bookshelf, too.)
Alphabetically, the list is:
• American Cookery (BBS Publishing, 1996), James Beard.
• Authentic Mexican: Regional Cooking from the Heart of Mexico (Morrow, 2007), Rick Bayless.
• Better Homes and Gardens New Cookbook (Better Homes and Gardens, 2004).
• Classic Indian Cooking (Morrow, 1980), Julie Sahni.
• Complete Techniques (Black Dog & Leventhal, 2001), Jacques Pépin and Léon Pererr.
• Essentials of Classic Italian Cooking (Macmillan, 1995), Marcella Hazan.
• How to Cook Everything: Simple Recipes for Great Food (Wiley, 2006), Mark Bittman.
• The Joy of Cooking (Scribner, 2006), Irma S. Rombauer and Marion Rombauer Becker.
• The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook (Countryman Press, 2003).
• Maida Heatter’s Book of Great Desserts (Andrews McMeel, 1999), Maida Heatter.
• Martha Stewart’s Hors d’Oeuvres Handbook (Clarkson Potter, 1999), Martha Stewart.
• Mastering the Art of French Cooking Volume One (Knopf, 2001), Julia Child, Louisette Bertholle and Simone Beck.
• The Modern Art of Chinese Cooking: Techniques and Recipes (Morrow, 1996), Barbara Tropp.
• The New Food Lover’s Companion (Barron’s, 2007), Sharon Tyler Herbst.
• The Oxford Companion to Wine (Oxford, 2007), Jancis Robinson.
• Rick Stein’s Complete Seafood (Ten Speed, 2004), Rick Stein.
• The Silver Palate Cookbook (Workman, 2007), Sheila Lukins and Julie Rosso.
• The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (Morrow, 2002), Chris Schlesinger and John Willoughby.
• Vegetarian Cooking for Everyone (Broadway, 2007), Deborah Madison
• The Way to Cook (Knopf, 1993), Julia Child.
Committee members included: Pat Adrian, formerly editor-in-chief of The Good Cook; Pat Brown, former editor of Bon Appetit and Cuisine Magazine; Lee Svitak Dean, food editor of the Minneapolis Star-Tribune; Doralece Lipoli Dullaghan, director of strategic partnerships for Sur La Table; Jan Turner Hazard, former food editor of Ladies Home Journal; Martha Holmberg, food editor of The Oregonian; Kathleen Purvis, food editor of The Charlotte Observer; Irene Sax, reviewer for The New York Daily News and Epicurious; Nach Waxman, owner of Kitchen Arts & Letters; and Rita Wolfson, former editor with Doubleday & Co.
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