Winners of the 2014 James Beard Foundation Book Awards

Cookbook of the Year: Historic Heston by Heston Blumenthal (Bloomsbury)

American cooking: The New Midwestern Table: 200 Heartland Recipes by Amy Thielen (Random House)

Baking and dessert: The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman (Knopf)
Beverage: The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro (Ten Speed Press)
Cooking from a professional point of view: Historic Heston by Heston Blumenthal (Bloomsbury)

General cooking: Smoke: New Firewood Cooking by Tim Byres (Rizzoli New York)
Focus on health: Gluten-Free Girl Every Day by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt)
International: Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (Norton)
Photography: René Redzepi: A Work in Progress by Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams and the Noma Team (Phaidon)

Reference & scholarship: Soul Food: The Surprising Story of an American Cuisine
One Plate at a Time by Adrian Miller (University of North Carolina Press)
Single subject: Culinary Birds: The Ultimate Poultry Cookbook by John Ash with James O. Fraioli (Running Press)
Vegetable focused & vegetarian: Vegetable Literacy by Deborah Madison (Ten Speed Press)
Writing and literature: Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss (Random House)
Cookbook Hall of Fame: Diana Kennedy

James Beard award–winning chefs and restaurants were named last night. The complete list of award winners in all categories will be available on the James Beard Foundation website.