The James Beard Foundation Award recognizes excellence in culinary writing.
2018 James Beard Award Winner: Best American Cookbook
Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others
A New York Times Bestseller
Named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appetit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and more
"The most groundbreaking book on baking in years. Full stop."--Saveur
Winner of the 2018 James Beard Foundation Cookbook Award in "Beverage" category
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards
New York Times Bestseller
Winner of the 2018 James Beard Foundation Book Awards
Winner of the World Gourmand Cookbook Awards
Finalist for the IACP Awards
Shortlisted for the NCIBA Book Awards, Best Cookbook
Winner of the 2018 James Beard Foundation Cookbook Award in "International" category
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
The debut cookbook from Athena Calderone, creator of EyeSwoon, with 100 seasonal recipes for meals as gorgeous as they are delicious.
![Champagne [boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region Cover Image](https://images.booksense.com/images/books/427/748/FC9781607748427.JPG)
Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship"
Winner of the 2017 Andr Simon Drink Book Award
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits"
Winner of the 2018 James Beard Foundation Book Award for "Single Subject" category
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon App tit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.
New at the Cafe
