Multcolib Research Picks: 2014 Who’s Who of Food & Beverage in America

The Art of Eating Cookbook
The Art of Eating Cookbook Essential Recipes From the First 25 Years By Behr, Edward Book - 2011 641.5 B4211a 2011 Available in some locations

Annotation:Behr is the editor and publisher of the quarterly food magazine, "The Art of Eating". This book collects the best recipes of the magazine's past twenty-five years.

Cooking From the Heart
Cooking From the Heart My Favorite Lessons Learned Along the Way By Besh, John Book - 2013 641.5 B5547c 2013 Available in some locations

Annotation:James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons.

My Family Table
My Family Table A Passionate Plea for Home Cooking By Besh, John Book - 2011 641.5973 B5547m 2011 Available in some locations

Annotation:"This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver--like argument that practical home cooking does not require reliance on processed products." -Library Journal

My New Orleans
My New Orleans The Cookbook : 200 of My Favorite Recipes & Stories From My Hometown By Besh, John Book - 2009 641.5975 B554m 2009 All copies in use Availability details Holds: 1 on 2 copies

Annotation:"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking..." -Publisher's blurb

Momofuku By Chang, David Book - 2009 641.595 C45639m 2009 All copies in use Availability details Holds: 5 on 5 copies

Annotation:"[C]ulinary star Chang uses recipes and essays to trace the evolution of his Momofuku restaurant group from one struggling ramen shop to four New York City restaurants lauded by the James Beard Foundation, the Michelin Guide, and numerous food publications." -Library Journal

Tomatoland How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit By Estabrook, Barry Book - 2011 635.642 E792t 2011 Available in some locations

Annotation:"In this eye-opening expose, Vermont journalist Estabrook traces the sad, tasteless life of the mass-produced tomato, from its chemical-saturated beginnings in south Florida to far-flung supermarkets." -Publishers Weekly

Desserts by the Yard
Desserts by the Yard From Brooklyn to Beverly Hills : Recipes From the Sweetest Life Ever By Yard, Sherry Book - 2007 641.86 Y27d 2007 Available in some locations

Annotation:"Award-winning executive pastry chef Yard chronicles her success and the recipes she developed as she worked her way from New York to Wolfgang Puck's celebrated restaurants in California, stopping in London and Vienna in between." - Library Journal

The Secrets of Baking
The Secrets of Baking Simple Techniques for Sophisticated Desserts By Yard, Sherry Book - 2003 641.815 Y27s 2003 Available in some locations

Annotation:The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today.

50 Foods
50 Foods The Essentials of Good Taste With Notes on Wine By Behr, Edward Book - 2013 641.013 B4211f 2013 Available in some locations

Annotation:"In his elegantly composed, alphabetically organized primer on the most tasty ingredients in good cooking, Behr, the founder of the Art of Eating magazine, shares useful ways of growing, choosing, and pairing foods with other foods and, especially, wines." -Publishers Weekly

Annotation:More on the 2014 inductees from the James Beard Foundation.

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This award is given by the James Beard Foundation 'to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry.' Catch up on some of the books written by 2014's inductees. -Joanna M.

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