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Award Winning Cookbooks

Julia Child Cookbook Awards

1999 |1998 | 1997 | 1996 | 1995

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1999

General: How to Cook Everything by Mark Bittman
Single Subject: The Barbecue Bible by Steven Raichlen
Bread, Baking and Sweets: Bernard Clayton's Complete Book of Small Breads by Bernard Clayton
American: Culinaria: The United States, edited by Randi Danforth
Literary Food Writing: Apples by Frank Browning
International: The Elephant Walk Cookbook by Longteine De Monteiro and Katherine Neustadt
First Book: the Julia Child Award: Every Grain of Rice: A Taste of Our Chinese Childhood in America by Ellen Blonder and Annabel Low
Food Reference: Dining Out: Secrets from America's leading Critics, Chefs, and Restaurateurs by Andrew Dornenburg and Karen Page
Health and Special Diet: The French Culinary Institute's Salute to Healthy Cookingby Alain Sailhac, Jacques Pépin, André Soltner, and Jacques Torres
Wine, Beer and Spirits: 1855: A History of the Bordeaux Classification by Dewey Markham
Chefs and Restaurants: Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

1998

Cookbook of the Year: Vegetarian Cooking for Everyone by Deborah Madison
General: Vegetarian Cooking for Everyone by Deborah Madison
Single Subject: The Splendid Grain by Rebecca Wood
Bread, Baking and Sweets: The Chocolate Bible by Christian Teubner
American: Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens by Marilyn Tausend with Miguel Ravago
Literary Food Writing: The Man Who Ate Everything: And Other Gastronomic Feats, Disputes and Pleasurable Pursuits by Jeffrey Steingarten
International: Marcella Cucina by Marcella Hazan
The Jane Grigson Award: Heirloom Vegetable Gardening : A Master Gardener's Guide to Planting, Growing, Seed Saving, and Cultural History by William Woys Weaver
First Book: the Julia Child Award: The Best Bread Ever: Great Homemade Bread Using Your Food Processor by Charles van Over
Food Reference: Heirloom Vegetable Gardening : A Master Gardener's Guide to Planting, Growing, Seed Saving, and Cultural History by William Woys Weaver
Health and Special Diet: Positive Cooking: Cooking for People Living With HIV by Lisa McMillan, Jill Jarvie and Janet Brauer
Wine, Beer and Spirits: Aperitif: Recipes for Simple Pleasures in the French Style by Georgeanne Brennan
Chefs and Restaurants: Alfred Portale's Gotham Bar and Grill Cookbook by Alfred Portale

1997

Cookbook of the Year: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless
General: Jacques Pépin's Kitchen: Cooking with Claudine by Jacques Pépin
Single Subject: Fish and Shellfish by James Peterson
Bread, Baking and Sweets: Baking with Julia by Dorie Greenspan
American: Spirit of the West: Cooking from Ranch House and Range by Beverly Cox and Martin Jacobs
Literary Food Writing: The Debt to Pleasure: A Novel by John Lanchester
International: Foods of Sicily & Sardinia and the Smaller Islands by Giuliano Bugialli
The Jane Grigson Award: The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan
First Book: the Julia Child Award: Curried Favors: Family Recipes from South India by Maya Kaimal MacMillan
Food Reference: ¡Cocina!: A Hands-On Guide to the Techniques of Southwestern Cooking by Leland Atkinson
Health and Special Diet: 1,000 Vegetarian Recipes by Carol Gelles
Wine, Beer and Spirits: A Wine and Food Guide to the Loire by Jacqueline Friedrich
Chefs and Restaurants: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless

1996

General: Roasting: A Simple Art by Barbara Kafka
Single Subject: The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul by Mimi Sheraton
Bread, Baking and Sweets: Desserts to Die For by Marcel Desaulniers
American: From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
Literary Food Writing: Epitaph for a Peach: Four Seasons on My Family Farm by David Mas Masumoto
International: It Rains Fishes: Legends, Traditions and Joys of Thai Cooking by Kasma Loha-Unchit
Design: Book of Tarts: Form, Function and Flavor at the City Bakery by Maury Rubin
First Book: the Julia Child Award: Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid
Food Reference: The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present by James Trager
Health and Special Diet: Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Marie Simmons
Wine, Beer and Spirits: Oz Clarke's Wine Atlas by Oz Clarke

1995

General: Now You're Cooking by Elaine Corn
Single Subject: Fish: The Complete Guide to Buying and Cooking by Mark Bittman
Bread, Baking and Sweets: Classic Home Desserts by Richard Sax
American: Jewish Cooking in America by Joan Nathan
Literary Food Writing: Harvest of the Cold Months by Elizabeth David and Jill Norman
International: The Cooking of the Eastern Mediterranean by Paula Wolfert
Design: Bobby Flay's Bold American Food by Bobby Flay
First Book: the Julia Child Award: The Union Square Cafe Cookbook by Danny Meyer
Food Reference: The Great American Food Almanac by Irena Chalmers

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