Marcus Off Duty Nominated for a James Beard Award

Off  Duty Cover Exciting news: my latest cookbook, Marcus Off Duty: The Recipes I Cook at Home, was just nominated for a James Beard Award! It is such an honor to see this book, full inspiration from friends and family and my reflections on chasing flavors, recognized by an organization as celebrated as the James Beard Foundation.

The nominations were announced this morning; Marcus Off Duty is one of three nominees in the General Cooking category. The full list of James Beard Foundation Book Awards nominees is below.

 

 

2015 James Beard Foundation Book Awards

For books published in English in 2014. Winners will be announced on April 24, 2015 at the Book,Broadcast & Journalism Awards Dinner on April 24th at Pier Sixty here in New York.

American Cooking

Heritage Sean Brock (Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes Erin Byers Murray and Jeremy Sewall (Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State Terry Thompson-Anderson (University of Texas Press)

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Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads Kathleen Weber (Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours Alice Medrich (Artisan)

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Beverage

Death & Co: Modern Classic Cocktails, with More than 500 Recipes Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail Dave Arnold (W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes Talia Baiocchi (Ten Speed Press)

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Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes Nicolaus Balla and Cortney Burns (Chronicle Books)

Never Trust a Skinny Italian Chef Massimo Bottura (Phaidon Press)

Relæ: A Book of Ideas Christian F. Puglisi (Ten Speed Press)

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Focus on Health

A Change of Appetite: Where Healthy Meets Delicious Diana Henry (Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing Keith Schroeder (Oxmoor House)

Nom Nom Paleo: Food for Humans Henry Fong and Michelle Tam (Andrews McMeel Publishing)

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General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking Faith Durand and Sara Kate Gillingham (Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home Marcus Samuelsson (Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook The Editors of Saveur (Weldon Owen)

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International

The Cuban Table: A Celebration of Food, Flavors, and History Ana Sofía Peláez (St. Martin’s Press)

My Paris Kitchen: Recipes and Stories David Lebovitz (Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition David Sterling (University of Texas Press)

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World Gabriele Galimberti (Clarkson Potter)

A New Napa Cuisine Photographer: Jen Munkvold and Taylor Peden (Ten Speed Press)

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes Photographer: Ed Anderson (Ten Speed Press)

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Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Adam Danforth (Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Amy Bentley (University of California Press)

The Spice & Herb Bible (Third Edition) Ian and Kate Hemphill (Robert Rose)

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Single Subject

Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes Jennifer McLagan (Ten Speed Press)

Charcutería: The Soul of Spain Jeffrey Weiss (Agate Surrey)

Egg: A Culinary Exploration of the World's Most Versatile Ingredient Michael Ruhlman (Little, Brown and Company)

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Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Amy Chaplin (Roost Books)

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Yotam Ottolenghi (Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company Mark Scarbrough and Bruce Weinstein (Rodale Books)

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Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food Ted Genoways (HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu Dan Jurafsky (W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food Dan Barber (Penguin Press)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015.