Boekprijzen voor Nicnax

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

• The Art of Eating: 50th Anniversary Edition door Joan Reardon (2021)
• Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) door Ruth Reichl (2021)

The 100 best books of the 21st century by The Guardian

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (55)

100 Books to Read in a Lifetime

• Kitchen Confidential: Adventures in the Culinary Underbelly door Anthony Bourdain
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan

100 Must-Read Memoirs by Bookriot

• Kitchen Confidential: Adventures in the Culinary Underbelly door Anthony Bourdain

1000 Books to Read Before You Die

• The Art of Eating: 50th Anniversary Edition door Joan Reardon
• Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) door Ruth Reichl
• The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Vintage Classics) door Jean Anthelme Brillat-Savarin

200 best non-fiction books according to Afisha Magazine

• Kitchen Confidential: Adventures in the Culinary Underbelly door Anthony Bourdain
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan

30 Nonfiction Books That Are Sure to Make You Smarter

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan

50 Books to Read Before You’re 50

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan
• Salt: A World History door Mark Kurlansky

52 best autobiographies & biographies of all time

• Kitchen Confidential: Adventures in the Culinary Underbelly door Anthony Bourdain (The best memoirs)

ALA Outstanding Books for the College Bound

• Salt: A World History door Mark Kurlansky (History and Cultures)

Amazon's Best Books of the Year

• Ratio: The Simple Codes Behind the Craft of Everyday Cooking door Michael Ruhlman (#61 – 2009)

Amazon.com Best Books

• What Einstein Told His Cook: Kitchen Science Explained door Robert L. Wolke (2002)
• Salt: A World History door Mark Kurlansky (2002)

Andre Simon Award

• On Food and Cooking: The Science and Lore of the Kitchen door Harold McGee (Winnaar – 1986)

Arzamas

• Near a Thousand Tables: A History of Food door Felipe Fernández-Armesto (5 книг об истории еды)

Christian Science Monitor

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Non-fictie – 2006)

Christian Science Monitor Best Book

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Non-fictie – 2006)

Commonwealth Club of California Book Awards

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Gold Medal – Non-fictie – 2006)

Connecticut Book Award

• The Apprentice: My Life in the Kitchen door Jacques Pepin (Finalist – Biography/Memoir – 2004)

The Economist Best Books

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (2006.1)

Gourmand World Cookbook Award

• The Art of the Restaurateur door Nicholas Lander (Professionals – 2012)
• The French Laundry Cookbook door Thomas Keller (Chef book – 1999)

Great Lakes Great Reads Award

• Salt: A World History door Mark Kurlansky (2013-02 – 2013)

Guild of Food Writers Awards

• The Man Who Ate Everything door Jeffrey Steingarten (Food Book of the Year – 1999)

Harenberg Buch der 1000 Bücher

• The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Vintage Classics) door Jean Anthelme Brillat-Savarin

IACP Cookbook Award

• The Art of Eating: 50th Anniversary Edition door Joan Reardon (Winnaar – Culinary Classics)
• CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed door Shirley O. Corriher (Winnaar – Culinary Classics – 2016)
• The French Laundry Cookbook door Thomas Keller (Winnaar – Cookbook of the Year – 2000)
• James Beard's American Cookery door James Beard (Winnaar – Culinary Classics)
• On the Line door Eric Ripert (Finalist – Chefs & Restaurants – 2009)
• On Food and Cooking: The Science and Lore of the Kitchen door Harold McGee (Winnaar – Culinary Classics)
• Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto door Michael Ruhlman (Winnaar – Food and Beverage Reference and Technical – 2012)

International Association of Culinary Professionals Award

• Near a Thousand Tables: A History of Food door Felipe Fernández-Armesto (Literary Food Writing – 2003)

James Beard Foundation Award

• The Apprentice: My Life in the Kitchen door Jacques Pepin (Genomineerde – Writing and Reference – 2004)
• CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed door Shirley O. Corriher (Winnaar – Food Reference & Technique – 1998)
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs door Karen Page (Winnaar – Reference and Scholarship – 2009)
• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Genomineerde – Writing on Food – 2007)
• Near a Thousand Tables: A History of Food door Felipe Fernández-Armesto (Genomineerde – Literary Writing About Food, Wine & Spirits – 2003)
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Winnaar – Writing on Food – 2007)
• On Food and Cooking: The Science and Lore of the Kitchen door Harold McGee (Winnaar – Reference – 2005)
• Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto door Michael Ruhlman (Winnaar – Algemeen – 2012)
• Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) door Ruth Reichl (Genomineerde – Reference and Writing on Foods – 1999)
• What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2) door Robert L. Wolke (Genomineerde – Reference – 2006)
• Salt: A World History door Mark Kurlansky (Genomineerde – Literary Writing About Food, Wine & Spirits – 2003)

KIB - Non Fiction books everyone should read

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (62)

National Book Critics Circle Award

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Finalist – General Nonfiction – 2006)

The New York Times Best Books of the Year

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (2006)

New York Times bestseller

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Non-fictie – 2006)
• Kitchen Confidential: Adventures in the Culinary Underbelly door Anthony Bourdain (Non-fictie – 2000)
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Non-fictie – 2006)

The New York Times Notable Books of the Year

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Non-fictie – 2006)
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Non-fictie – 2006)

Orion Book Award

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Finalist – 2007)

Prix Littéraire de la Commanderie des Gastronomes Ambassadeurs de Rungis

• On the Line door Eric Ripert (2009)

Publishers Weekly's Best Books of the Year

• In the Green Kitchen: Techniques to Learn by Heart door Alice Waters (Lifestyle – 2010)
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Non-fictie – 2006)

Salon Book Award

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (2006)

San Francisco Chronicle Best Book of the Year

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Non-fictie – 2006)
• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Non-fictie – 2006)

Time Magazine's Best Books of the Year

• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany door Bill Buford (Best Book, 4)

LA Times Book Prize

• Salt: A World History door Mark Kurlansky (Finalist – Science & Technology – 2002)

UC Berkeley Summer Reading List

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (2009)

YALSA Award for Excellence in Nonfiction

• The Omnivore's Dilemma: A Natural History of Four Meals door Michael Pollan (Genomineerde – 2010)