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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

Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree
Real-Life Entertaining by Donata Maggipinto
Single Subject 
The Barbecue Bible by Steven Raichlen

Lobster At Home by Jasper White
Vegetables by James Peterson
Bread, Baking and Sweets 
Bernard Clayton's Complete Book of Small Breads by Bernard Clayton

Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri
Great Pies & Tarts by Carole Walter
American 
Culinaria: The United States, edited by Randi Danforth

Every Grain of Rice: A Taste of Our Chinese Childhood in America by Ellen Blonder and Annabel Low
The Yellow Farmhouse Cookbook by Christopher Kimball
Literary Food Writing
Apples by Frank Browning

Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes by Vincent Schiavelli
Tender at the Bone: Growing Up at the Table by Ruth Reichl
International 
The Elephant Walk Cookbook by Longteine De Monteiro and Katherine Neustadt

Mediterranean Grans and Greens by Paula Wolfert
Taste: One Palate's Journey Through the World's Greatest Dishes by David Rosengarten
First Book: the Julia Child Award 
Every Grain of Rice: A Taste of Our Chinese Childhood in America by Ellen Blonder and Annabel Low

A Treasury of Jewish Holiday Baking by Marcy Goldman
The Vintner's Table Cookbook by Mary Evely
Food Reference 
Dining Out: Secrets from America's leading Critics, Chefs, and Restaurateurs by Andrew Dornenburg and Karen Page

The Dictionary of Italian Food and Drink by John Mariani
The Perfect Recipe by Pam Anderson
Health and Special Diet 
The French Culinary Institute's Salute to Healthy Cookingby Alain Sailhac, Jacques Pépin, André Soltner, and Jacques Torres

The Mayo Clinic Williams-Sonoma Cookbook: Simple Solutions for Eating Well by John Phillip Carroll
Steven Raichlen's Healthy Latin Cooking by Steven Raichlen
Wine, Beer and Spirits 
1855: A History of the Bordeaux Classification by Dewey Markham

Bordeaux: A Comprehensive Guide to the Wines Produced from 1961-1997 by Robert M. Parker, Jr.
A Companion to California Wine by Charles L. Sullivan
Chefs and Restaurants 
Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

Jean-Georges: Cooking at Home With a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman
Le Bernardin Cookbook: Four-Star Simplicity by Maguy Le Coze and Eric Ripert

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

What's Inside?
"What's Inside?"