Here is a list of the best cookbooks of the year Food

At this time of year we, as readers and chefs, can enjoy the best of the best cookbooks of 2018. Two annual awards competitions make it easier to create your own wish lists. The James Byrd Foundation Book Awards announced its list in late April. This was announced in May by the International Culinary Association.

The only book on both lists was Christopher Kimball’s Milky Street: Tuesday Night. Compare and contrast the two lists (classic English major technique!) And see which volume encourages you to head to the bookstore with notes in hand. Enjoyable reading – and cooking – will follow.

James Byrd Foundation Awards

American: “Between Harlem and the Sky: African-American-American Cooking for Big Nights, Weekdays and Everyday,” J. J. Johnson and Alexander Smalls, with Veronica Chambers (Flatiron Books)

Baking and desserts: “SUQAR: Desserts and Sweets from the Modern Middle East”, Greg Malouf and Lucy Malouf (Hardie Grant Books)

drinks: “Wine Folly: Magnum Edition”, Madeline Packett and Justin Hammock (Avery)

Common: “Milky Street: Tuesday Night”, Christopher Kimball (Little, Brown and K.)

Health and special diets: “Eat a little better,” Sam Cass (Clarkson Potter)

International: “Holiday: Food of the Islamic World”, Anisa Helu (Ecco)

Photo: “Tokyo’s New Wave”, Andrea Fazzari (Ten Speed ​​Press)

Help, history and science: “Canning: Rising and Falling Consumer Confidence in the American Food Industry,” Anna Zeide (University of California Press)

Restaurant and professional: “Chicken and Coal: Anchors, Yardbird, Hong Kong”, Matt Abergel (Phaidon Press)

The only topic: “Goat: Cooking and Eating”, James Wetlar (Quadrille Publishing)

Cooking vegetables: “Saladysh” Ilen Rosen (Books for Mastery)

Write: “Graffiti from Butter: A Chef’s Journey to Discover a New American Kitchen of Melting Utensils,” Edward Lee (Books by Artisan)

Book of the year: Cocktail Codex Alex Day, Nick Fochald and David Kaplan (Ten Speed ​​Press)

Hall of Fame cookbook: Jessica B. Harris

IACP Awards

American: “Soul: The Culinary Evolution of Chefs in 150 Recipes,” by Todd Richards (Oxmoor House)

Baking: “Ingenious desserts Food52: 100 recipes that will change the way you bake”, Kristen Miglor (Ten Speed ​​Press)

Chefs and restaurants: “Season: Year of Wine Country Food, Agriculture, Family and Friends,” by Justin Wanger and Tracy Shepas Sinami (Cameron + Co.)

Children, youth and family: “The Complete Cookbook for Young Chefs,” America’s Test Kitchen (Books from Sources)

Collections: Cook’s Illustrated Revolutionary Recipes, America’s Test Kitchen

Culinary journey: “Pasta, Panels, Wine”, Matt Goulding and Nathan Thornburg (HarperWave)

Food issues: “You and I Eat the Same”, Chris Ing (Books for Mastery)

Photos and food styling: “Chef’s Studio: Recipes, Techniques and Stories from Our French Culinary School”, Marjorie Taylor and Kendall Smith Frankini (Abrams Books)

Common: “Milky Street: Tuesday Night”, Christopher Kimball (Little, Brown and K.)

Health and special diet: The Complete Diabetes Cookbook, America’s Test Kitchen

International: “Basque Country: a culinary journey through paradise for food lovers”, Marty Buckley (Books of Craftsmen)

Julia Child’s First IACP Book Award: “The Bottom of the Pot: Persian Recipes and Stories”, Naz Deravian (Flatiron Books)

Literary or historical food works: “Lee Miller: Living with Friends and Food Recipes”, Ami Bujasan (Penrose Film Productions; Grapefrukt Forlag)

Reference and technical: “Fruit Collector’s Companion: Enzymes, Desserts, Main Dishes and more from your neighborhood and beyond,” Sarah Beer (Chelsea Green Publishing)

Self-published: “Pheasant, quail, cotton: riding birds and small game from the field to the holiday”, Hank Shaw (H&H Books)

The only topic: “Jerky: A Guide for a Fat Calf for Preserving and Cooking Dried Meat Products”, Taylor Betticher and Toponia Miller (Ten Speed ​​Press)

Wine, beer or spirits: “Julep: Redesigned Southern Cocktails”, Alba Huerta and Mara Stets (Books by Lorena Jones)

Book of the year:“Season: Year of Wine Country Food, Agriculture, Family and Friends” by Justin Wanger and Tracy Shepas Sinami with Tucker Taylor (Cameron + Co.)

Design Award: “Chef’s Studio: Recipes, Techniques and Stories from Our French Culinary School”, Marjorie Taylor and Kendall Smith Frankini (Abrams Books)

Jane Grigsson Award: “Lee Miller: Living with Friends and Food Recipes”, Ami Bujasan (Penrose Film Productions)