`Jewish Cooking in America,” by Joan Nathan (Knopf, $30), was announced recently as best cookbook of the year in the International Association of Culinary Professionals Julia Child Cookbook Awards.
The book, with about 300 kosher recipes, weaves history, culture and food of three centuries of Jewish cooks. The book had won first place in the American category before being chosen the top book of the awards.
Other categories and winners:
Bread, baking and sweets: “Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes From Around the World” by Richard Sax (Chapters Publishing, $29.95).
First book: “The Union Square Cafe Cookbook” by Danny Meyer and Michael Romano (HarperCollins, $30).
Food reference/technical: “The Great Food Almanac” by Irena Chalmers (Collins, $25).
General: “Now You’re Cooking: Everything A Beginner Needs to Know to Start Cooking Today” by Elaine Corn (Harlow & Ratner, $24.95).
Health and special diet: “Provencal Light: Traditional Recipes from Provence for Today’s Healthy Lifestyles” by Martha Rose Shulman (Bantam, $29.95).
International: “The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes” by Paula Wolfert (HarperCollins, $30).
Literary: “Harvest of the Cold Months” by Elizabeth David (Michael Joseph, $24.95).
Single subject: “Fish” by Mark Bittman (Macmillan, $27.50).
Wine, beer or spirits: “The Oxford Companion to Wine” by Jancis Robinson (Oxford University, $49.95).
Jane Grigson Award (for scholarship): “Harvest of the Cold Months.”
Design: “Bobby Flay’s Bold American Food: More than 200 Revolutionary Recipes” (Warner, $34.95).
Cooks’ choice: “Simple and Healthy Cooking” by Jacques Pepin (Rodale, $24.95).
