Boekprijzen voor UntermWalnussbaum

1,000 Books to Read Before You Die Page-A-Day Calendar

• Mehl, Wasser, Salz, Hefe – Alles über gutes Brot: Einfach perfektes Brot backen – von Sauerteig bis Hefeteig door Ken Forkish (2020)

100 Books to Read in a Lifetime

• Geständnisse eines Küchenchefs: Was Sie über Restaurants nie wissen wollten door Anthony Bourdain

100 Must-Read Memoirs by Bookriot

• Geständnisse eines Küchenchefs: Was Sie über Restaurants nie wissen wollten door Anthony Bourdain

1000 Books to Read Before You Die

• Mehl, Wasser, Salz, Hefe – Alles über gutes Brot: Einfach perfektes Brot backen – von Sauerteig bis Hefeteig door Ken Forkish

200 best non-fiction books according to Afisha Magazine

• Geständnisse eines Küchenchefs: Was Sie über Restaurants nie wissen wollten door Anthony Bourdain

50 Books to Read Before You’re 50

• Salz door Mark Kurlansky

52 best autobiographies & biographies of all time

• Geständnisse eines Küchenchefs: Was Sie über Restaurants nie wissen wollten door Anthony Bourdain (The best memoirs)

ALA Outstanding Books for the College Bound

• Salz door Mark Kurlansky (History and Cultures)

Amazon's Best Books of the Month

• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (November 2009)

Amazon's Best Books of the Year

• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (#80 – 2009)
• Momofuku door David Chang (#31 – 2009)

Amazon.com Best Books

• Salz door Mark Kurlansky (2002)

American Horticultural Society Book Award

• The Compleat Squash door Amy Goldman (2005)
• The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit door Amy Goldman (2009)

Andre Simon Award

• Schwarzes Meer: Ein Reise- und Kochbuch - Reiseberichte und Rezepte aus Osteuropa, Türkei, Bulgarien, Ukraine, Bessarabien und Rumänien door Caroline Eden (Winnaar – 2018)
• Schwarzes Meer: Ein Reise- und Kochbuch - Reiseberichte und Rezepte aus Osteuropa, Türkei, Bulgarien, Ukraine, Bessarabien und Rumänien door Caroline Eden (Winnaar)
• The Food of Morocco door Paula Wolfert (Shortlist – Food – 2012)
• Die klassische italienische Küche door Marcella Hazan (Winnaar – 1980)
• North Atlantic Seafood door Alan Davidson (Winnaar – 1978)
• Nose Dive: A Field Guide to the World's Smells door Harold McGee (Winnaar – 2020)
• On Food and Cooking: Das Standardwerk der Küchenwissenschaft door Harold McGee (Winnaar – 1986)
• The Oxford Companion to Food (Oxford Companions) door Alan Davidson (Winnaar – 1999)
• The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) door Hugh Fearnley-Whittingstall (Winnaar – 2007)
• The River Cottage Meat Book door Hugh Fearnley-Whittingstall (Winnaar – 2004)
• Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes door Talia Baiocchi (Shortlist – 2014)
• Lepard, D: Short and Sweet door Dan Lepard (Winnaar – 2011)
• Der Geschmacksthesaurus: Rezepte, Ideen und Kombinationen für die kreative Küche door Niki Segnit (Winnaar – 2010)
• The Sportsman door Stephen Harris (Winnaar)
• The Sportsman door Stephen Harris (Winnaar – 2017)
• The Whole Beast: Nose to Tail Eating door Fergus Henderson (Winnaar – 1999)
• The Whole Fish Cookbook: New Ways to Cook, Eat and Think door Josh Niland (Winnaar – 2019)

Los Angeles Public Library Best of the Year

• Chocolat: From the Cocoa Bean to the Chocolate Bar door Pierre Marcolini (Non-Fictie – 2017)
• Jacques Pépin Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird door Jacques Pepin (Non-Fictie – 2022)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Non-Fictie – 2017)

Australian Book Industry Awards

• Fish Butchery: Mastering The Catch, Cut, And Craft door Josh Niland (Shortlist – Illustrated Book – 2024)
• The Whole Fish Cookbook: New Ways to Cook, Eat and Think door Josh Niland (Winnaar – Illustrated Book – 2020)

BC and Yukon Book Prizes

• Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World door Susan Musgrave (Winnaar – Bill Duthie Booksellers’ Choice Award – 2016)

Benjamin Franklin Award

• In Pursuit of Excellence door Josiah Citrin (Silver – Cookbooks, Silver – 2012)

Best books :experts choose their favourites

• Davidson, A: Mediterranean Seafood door Alan Davidson

Booklist Editor's Choice: Adult Books

• The Flavor Equation: The Science of Great Cooking Explained More Than 100 Essential Recipes door Nik Sharma (2020)
• The Rise: Black Cooks and the Soul of American Food: A Cookbook door Marcus Samuelsson (2020)

British Book Award

• Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track door Rick Stein (Shortlist – Food & Drink – 2011)

British Book Design and Production Award

• Der Geschmacksthesaurus: Rezepte, Ideen und Kombinationen für die kreative Küche door Niki Segnit (Best Jacket / Cover Design – 2010)

Canadian Culinary Book Award

• Fett: Loblied auf eine verrufene Ingredienz door Jennifer McLagan (Winnaar – Honour Book 2009)
• Homebaking: The Artful Mix of Flour and Traditions from Around the World door Jeffrey Alford (Winnaar – 2004)
• Seductions of Rice: A Cookbook door Jeffrey Alford (Winnaar – 1999)

Christian Science Monitor

• Hitze: Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling door Bill Buford (Non-fictie – 2006)

Christian Science Monitor Best Book

• Hitze: Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling door Bill Buford (Non-fictie – 2006)

Dartmouth Medal

• The Oxford Companion to Food (Oxford Companions) door Alan Davidson (Honorable Mention – 2000)

Epicurious Best Cookbooks

• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (2009)

Essential Cookbooks: The CODES List

• Schwarzes Meer: Ein Reise- und Kochbuch - Reiseberichte und Rezepte aus Osteuropa, Türkei, Bulgarien, Ukraine, Bessarabien und Rumänien door Caroline Eden (2020)
• Schwarzes Meer: Ein Reise- und Kochbuch - Reiseberichte und Rezepte aus Osteuropa, Türkei, Bulgarien, Ukraine, Bessarabien und Rumänien door Caroline Eden (2019)
• In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] door Hawa Hassan (2020)
• The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes door Barton Seaver (2019)
• Latinísimo: Home Recipes from the Twenty-One Countries of Latin America: A Cookbook (English Edition) door Sandra A. Gutierrez (2024)

Glenfiddich Food & Drink Award

• Rum door Dave Broom (Best Drink Book – 2004)

Globe and Mail Top 100 Book

• The Flavor Equation: The Science of Great Cooking Explained More Than 100 Essential Recipes door Nik Sharma (Cookbooks – 2020)
• In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] door Hawa Hassan (Cookbooks – 2020)
• Wildness: An Ode to Newfoundland and Labrador door Jeremy Charles (2019)

Golden Poppy Book Award

• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Winnaar – Food – 2017)

Gourmand World Cookbook Award

• Essential Cuisine door Michel Bras (Cookbook of the year – 2002)
• The French Laundry Cookbook door Thomas Keller (Chef book – 1999)
• Ingredienti door Massimiliano Alajmo (Cookbook of the year – 2007)
• PH10: Patisserie von Pierre Hermé door Pierre Herme (Hall of fame – 2005)
• The Food of Spain door Claudia Roden (Foreign – 2011)

Grand prix du livre des Meilleurs Ouvriers de France

• Ritz Paris: Haute Cuisine door Michel Roth (2012)

Great Lakes Great Reads Award

• Salz door Mark Kurlansky (2013-02 – 2013)

Guild of Food Writers Awards

• Schwarzes Meer: Ein Reise- und Kochbuch - Reiseberichte und Rezepte aus Osteuropa, Türkei, Bulgarien, Ukraine, Bessarabien und Rumänien door Caroline Eden (Food Book Award – 2019)
• Anthony Bourdain: Ein Küchenchef reist um die Welt - Auf der Jagd nach dem vollkommenen Genuss door Anthony Bourdain (Food Book of the Year – 2002)
• The Oxford Companion to Food (Oxford Companions) door Alan Davidson (Food Book of the Year – 2000)
• The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) door Hugh Fearnley-Whittingstall (Michael Smith Award – 2008)

IACP Cookbook Award

• The A.O.C. Cookbook door Suzanne Goin (Winnaar – Chefs and Restaurants – 2014)
• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (Finalist – Chefs and Restaurants – 2010)
• At the Crillon and at Home: Recipes by Jean-Francois Piege (Langue anglaise) door Jean Francois Piege (Finalist – Chefs & Restaurants – 2009)
• Atelier Crenn: Metamorphosis of Taste door Dominique Crenn (Finalist – Food Photography & Styling – 2016)
• Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes door Jennifer McLagan (Finalist – Single Subject – 2015)
• The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong door Alan Wong (Winnaar – Chefs and Restaurants – 2012)
• Bouchon Bakery door Thomas Keller (Winnaar – Food Photography and Styling – 2013)
• Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region door Peter Liem (Winnaar – Wine, Beer or Spirits – 2018)
• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner door Peter P. Greweling (Winnaar – Compilations – 2008)
• The Big Fat Duck Cookbook door Heston Blumenthal (Winnaar – Design – 2009)
• Fett: Loblied auf eine verrufene Ingredienz door Jennifer McLagan (Winnaar – Single Subject – 2009)
• Mehl, Wasser, Salz, Hefe – Alles über gutes Brot: Einfach perfektes Brot backen – von Sauerteig bis Hefeteig door Ken Forkish (Winnaar – Crystal Whisk – 2013)
• Singleton Hachisu, N: Food Artisans of Japan: Recipes and stories door Nancy Singleton Hachisu (Finalist – Culinary Travel – 2020)
• The Food Lab: Better Home Cooking Through Science door J. Kenji López-Alt (Winnaar – American – 2016)
• Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works) (English Edition) door Kristen Miglore (Winnaar – Compilations – 2016)
• The French Laundry Cookbook door Thomas Keller (Winnaar – Cookbook of the Year – 2000)
• Grape, Olive, Pig: Deep Travels Through Spain's Food Culture door Matt Goulding (Winnaar – Literary or Historical Food Writing – 2017)
• Harrys Bar Kochbuch. Die schönsten Rezepte aus dem legendären Restaurant in Venedig door Arrigo Cipriani (Winnaar – First Book: The Julia Child Award – 1992)
• Hartwood door Eric Werner (Winnaar – Culinary Travel – 2016)
• Heritage door Sean Brock (Winnaar – Kitchenaid Julia Child First Book – 2015)
• Heritage door Sean Brock (Finalist – American, and Restaurant – 2015)
• Liquid Intelligence: The Art and Science of the Perfect Cocktail door Dave Arnold (Winnaar – Jane Grigson Award – 2015)
• Manresa: An Edible Reflection door David Kinch (Winnaar – Global Design – 2014)
• Modernist Cuisine: Die Revolution der Kochkunst: 6 volumes door Nathan Myhrvold (Winnaar – Visionary Achievement Award – 2012)
• Modernist Cuisine: Die Revolution der Kochkunst: 6 volumes door Nathan Myhrvold (Winnaar – Professional Kitchens – 2012)
• Die klassische italienische Küche door Marcella Hazan (Winnaar – Culinary Classics)
• Morimoto: The New Art of Japanese Cooking door Masaharu Morimoto (Winnaar – Julia Child Award – 2008)
• Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou door Melissa M. Martin (Winnaar – Cookbook of The Year – 2021)
• A New Napa Cuisine door Christopher Kostow (Winnaar – Cookbook of the Year – 2015)
• Foundations of Flavor: The Noma Guide to Fermentation: Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos door René Redzepi (Finalist – Chefs and Restaurants – 2019)
• North: The New Nordic Cuisine of Iceland door Gunnar Karl Gíslason (Finalist – International – 2015)
• North: The New Nordic Cuisine of Iceland door Gunnar Karl Gíslason (Winnaar – Judges' Choice – 2015)
• Odd Bits: How to Cook the Rest of the Animal [A Cookbook] door Jennifer McLagan (Finalist – Single Subject – 2012)
• On the Line door Eric Ripert (Finalist – Chefs & Restaurants – 2009)
• On Food and Cooking: Das Standardwerk der Küchenwissenschaft door Harold McGee (Winnaar – Culinary Classics)
• The Oxford Companion to Food (Oxford Companions) door Alan Davidson (Winnaar – Culinary Classics)
• Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor [A Cookbook] door Maricel E. Presilla (Winnaar – Reference & Technical – 2018)
• Relæ: A Book of Ideas door Christian F. Puglisi (Winnaar – Design – 2015)
• Relæ: A Book of Ideas door Christian F. Puglisi (Finalist – Global Design – 2015)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Finalist – Chefs & Restaurants – 2018)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Winnaar – First Book: Julia Child Award – 2018)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Winnaar – American – 2018)
• Signature Dishes That Matter door Mitchell Davis (Finalist – Literary or Historical Food Writing – 2020)
• The Food of Spain door Claudia Roden (Winnaar – International – 2012)
• The Spice and Herb Bible door Ian Hemphill (Winnaar – Food Reference – 2007)
• SWEET: Süße Köstlichkeiten door Yotam Ottolenghi (Finalist – Baking – 2018)
• Tacos: Recipes and Provocations door Alex Stupak (Finalist – First Book: Julia Child Award – 2016)
• Tacos: Recipes and Provocations door Alex Stupak (Winnaar – Chefs & Restaurants – 2016)
• Take One Fish: The New School of Scale-to-Tail Cooking and Eating door Josh Niland (Winnaar – Food Photography & Styling – 2022)
• Under Pressure: Cooking Sous Vide door Thomas Keller (Finalist – Food Photography & Styling – 2009)
• wd~50: The Cookbook door Wylie Dufresne (Finalist – Chefs and Restaurants – 2018)
• The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge door Wickaninnish Inn (Finalist – Chefs and Restaurants – 2019)
• Wildness: An Ode to Newfoundland and Labrador door Jeremy Charles (Finalist – Chefs & Restaurants – 2020)

Independent Publisher Book Awards

• Almonds: Recipes, History, Culture door Barbara Bryant (Silver – Cookbook - General – 2015)

The Indie Book Award

• The Whole Fish Cookbook: New Ways to Cook, Eat and Think door Josh Niland (Shortlist – Illustrated Non-fiction – 2020)

James Beard Foundation Award

• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (Winnaar – General Cooking – 2010)
• Alinea door Grant Achatz (Winnaar – Cooking from a Professional Point of View – 2009)
• The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong door Alan Wong (Winnaar – 2012)
• Bones: Recipes, History, and Lore door Jennifer McLagan (Winnaar – Single Subject – 2006)
• Bouchon (Thomas Keller Library) door Thomas Keller (Genomineerde – Cooking from a Professional Point of View – 2005)
• Bouchon (Thomas Keller Library) door Thomas Keller (Winnaar – Photography – 2005)
• Bouchon Bakery door Thomas Keller (Genomineerde – Photography – 2013)
• Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region door Peter Liem (Winnaar – Reference, History, and Scholarship – 2018)
• The Compleat Squash door Amy Goldman (Genomineerde – Photography – 2005)
• Eleven Madison Park door Daniel Humm (Genomineerde – Cooking from a Professional Point of View – 2012)
• Exploring the World of Japanese Craft Sake: Rice, Water, Earth door Nancy Matsumoto (Winnaar – Beverage without Recipes – 2023)
• The Big Fat Duck Cookbook door Heston Blumenthal (Genomineerde – Cooking from a Professional Point of View – 2009)
• The Big Fat Duck Cookbook door Heston Blumenthal (Winnaar – Photography – 2009)
• Fett: Loblied auf eine verrufene Ingredienz door Jennifer McLagan (Winnaar – Cookbook of the Year – 2009)
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (LITTLE, BROWN A) door Karen Page (Winnaar – Reference and Scholarship – 2009)
• Mehl, Wasser, Salz, Hefe – Alles über gutes Brot: Einfach perfektes Brot backen – von Sauerteig bis Hefeteig door Ken Forkish (Winnaar – Baking & Desserts – 2013)
• The Food of Morocco door Paula Wolfert (Winnaar – International – 2012)
• Ducasse - die besten Rezepte: Grand Livre de Cuisine door Alain Ducasse (Winnaar – Cooking from a Professional Point of View – 2007)
• Heritage door Sean Brock (Winnaar – American Cooking – 2015)
• Historic Heston door Heston Blumenthal (Winnaar – Cooking from a Professional Point of View – 2014)
• Hitze: Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling door Bill Buford (Genomineerde – Writing on Food – 2007)
• In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] door Hawa Hassan (Winnaar – International – 2022)
• Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant door Yoshihiro Murata (Genomineerde – Photography – 2007)
• Liquid Intelligence: The Art and Science of the Perfect Cocktail door Dave Arnold (Winnaar – Beverage – 2015)
• Manresa: An Edible Reflection door David Kinch (Genomineerde – Cooking from a Professional Point of View – 2014)
• Modernist Cuisine: Die Revolution der Kochkunst: 6 volumes door Nathan Myhrvold (Winnaar – Cooking from a Professional Point of View)
• Momofuku door David Chang (Genomineerde – Cooking from a Professional Point of View – 2010)
• Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou door Melissa M. Martin (Winnaar – US Foodways – 2022)
• Noma: Time and Place in Nordic Cuisine door René Redzepi (Winnaar – Photography – 2011)
• Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) door Diana Kennedy (Winnaar – Cookbook of the Year – 2011)
• Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) door Diana Kennedy (Genomineerde – International – 2011)
• Odd Bits: How to Cook the Rest of the Animal [A Cookbook] door Jennifer McLagan (Genomineerde – Single Subject – 2012)
• On Food and Cooking: Das Standardwerk der Küchenwissenschaft door Harold McGee (Winnaar – Reference – 2005)
• A Work in Progress door René Redzepi (Winnaar – Photography – 2014)
• A Work in Progress door René Redzepi (Genomineerde – Cooking from a Professional Point of View – 2014)
• Tender | Obst: Vom Apfel bis zur Weintraube door Nigel Slater (Winnaar – Single Subject – 2013)
• The River Cottage Meat Book door Hugh Fearnley-Whittingstall (Winnaar – Cookbook of the Year – 2008)
• Movida Rustica: Spanish Traditions and Recipes door camorra-frank-cornish-richard (Genomineerde – Photography – 2012)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (Winnaar – General Cooking – 2018)
• The Food of Spain door Claudia Roden (Genomineerde – International – 2012)
• Sunday Suppers at Lucques: Seasonal Recipes from Market to Table: A Cookbook door Suzanne Goin (Winnaar – Cooking from a Professional Point of View – 2006)
• Malouf, G: SUQAR: Desserts & Sweets from the Modern Middle East door Greg Malouf (Winnaar – Baking & Desserts – 2019)
• Take One Fish: The New School of Scale-to-Tail Cooking and Eating door Josh Niland (Winnaar – Visuals – 2022)
• Das Brot: Das Kultbuch aus der »Tartine Bakery« San Francisco door Chad Robertson (Genomineerde – Photography – 2011)
• Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes [A Cookbook] door Andrea Fazzari (Winnaar – Photography – 2019)
• Under Pressure: Cooking Sous Vide door Thomas Keller (Genomineerde – Cooking from a Professional Point of View – 2009)
• The Whole Fish Cookbook: New Ways to Cook, Eat and Think door Josh Niland (Winnaar – Restaurant and Professional – 2020)
• Chicken and Charcoal:Yakitori, Yardbird, Hong Kong - Winner of the 2019 James Beard Foundation Book Award door Matt Abergel (Winnaar – Restaurant and Professional – 2019)
• Salz door Mark Kurlansky (Genomineerde – Literary Writing About Food, Wine & Spirits – 2003)

KitchenAid Cookbook Hall of Fame

• Die klassische italienische Küche door Marcella Hazan (2000)
• North Atlantic Seafood door Alan Davidson (2002)

Meilleurs livres de l'année du magazine Lire

• NOPI - Das Kochbuch: orientalisch · asiatisch · raffiniert door Yotam Ottolenghi (Sciences/Gastronomie – 2019)

NAACP Image Award for Outstanding Literary Work

• Vegetables Unleashed: A Cookbook door José Andrés (Genomineerde – Instructional – 2020)

Nautilus Book Award

• In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] door Hawa Hassan (Gold Winner – Food/Cooking/Healthy Eating – 2020)

New York Times bestseller

• Ad Hoc at Home (The Thomas Keller Library) door Thomas Keller (Advice, How-To & Miscellaneous – 2009)
• Das Bubba Gump Shrimp Kochbuch (Advice, How-To & Miscellaneous – 1994)
• Hitze: Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling door Bill Buford (Non-fictie – 2006)
• Geständnisse eines Küchenchefs: Was Sie über Restaurants nie wissen wollten door Anthony Bourdain (Non-fictie – 2000)

The New York Times Notable Books of the Year

• Hitze: Abenteuer eines Amateurs als Küchensklave, Sous-Chef, Pastamacher und Metzgerlehrling door Bill Buford (Non-fictie – 2006)

Next Generation Indie Book Awards

• In Pursuit of Excellence door Josiah Citrin (Winnaar – Cookbook And Home/Garden – 2012)

NPR's Complete Holiday Book Recommendations

• The River Cottage Meat Book door Hugh Fearnley-Whittingstall (2007)

NPR: Books We Love

• Appetites: Ein Kochbuch door Anthony Bourdain (2016)
• Dalí. Les Diners de Gala door Salvador Dalí (2016)
• In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] door Hawa Hassan (2020)
• Jacques Pépin Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird door Jacques Pepin (2022)
• Jam Session: A Fruit-Preserving Handbook [A Cookbook] door Joyce Goldstein (2018)
• Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou door Melissa M. Martin (2020)
• Salz. Fett. Säure. Hitze. door  Samin Nosrat (2017)
• SWEET: Süße Köstlichkeiten door Yotam Ottolenghi (2017)

Ockham New Zealand Book Award

• Hiakai door Monique Fiso (Winnaar – Illustrated Non-Fiction and First Book of illustrated Non-Fiction – 2021)

PANZ Book Design Awards

• Hiakai door Monique Fiso (Best Cookbook – 2021)

PEN/E. O. Wilson Literary Science Writing Award

• Nose Dive: A Field Guide to the World's Smells door Harold McGee (Longlist – 2021)