Every year, the James Beard Foundation gives awards in the food and beverage industry. Time magazine calls the awards “The Oscars of the food world.”This year’s cookbook of the year went to: Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan.Other nominated cookbooks that are available from the D.C. Public Library include:
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz (American Cooking)
