Beard names best cookbooks of the year

Get your checkbook out. The James Beard Foundation announced the results of its cookbook awards -- as well as broadcast, journalism and restaurant/chef awards -- and the winning cookbooks could use a place on your shelf.Cookbook of the Year: "Modernist Cuisine," by Nathan Myhrvold with Chris Young and Maxime Bilet.

Cookbook Hall of Fame: Laurie Colwin for "Home Cooking" and "More Home Cooking."

American Cooking: "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," by Hugh Acheson.

Baking and Dessert: "Jeni's Splendid Ice Creams at Home," by Jeni Britton Bauer.

Beverage: "Bitters: A Spirited History of a Classic Cure-All, With Cocktails, Recipes & Formulas," by Brad Thomas Parsons.

Cooking From a Professional Point of View: "Modernist Cuisine," by Nathan Myhrvold with Chris Young and Maxime Bilet.

General Cooking: "Ruhlman's Twenty," by Michael Ruhlman.

International: "The Food of Morocco," by Paula Wolfert.

Photography: "Notes From a Kitchen: A Journey Inside Culinary Obsession," author/photographer Jeff Scott.

Reference and scholarship: "Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920," by Andrew P. Haley.

Single Subject: "All About Roasting," by Molly Stevens.

Writing and Literature: "Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef," by Gabrielle Hamilton.

The James Beard Foundation, founded in 1986, celebrates and preserves America's culinary traditions.