Familiar names among winners of the 2011 James Beard media awards

The winners of the 2011 James Beard Foundation cook book awards announced May 6 in New York are

Cookbook Hall of Fame: “On Food and Cooking: The Science & Lore of the Kitchen” by Harold McGee

Cookbook of the Year: “Oaxaca al Gusto: An Infinite Gastronomy” by Diana Kennedy

American cooking: “Pig: King of the Southern Table” by James Villas

Baking and dessert: “Good to the Grain: Baking with Whole-Grain Flours” by Kim Boyce

Beverage: “Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals” by Jordan Mackay and Rajat Parr

Cooking from a professional point of view: “Noma: Time and Place in Nordic Cuisine” by Rene Redzepi

General cooking: “The Essential New York Times Cook Book: Classic Recipes for a New Century” by Amanda Hesser

Healthy Focus: “The Simple Art of EatingWell Cookbook” by Jessie Price & the EatingWell Test Kitchen

International: “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories” by Grace Young

Photography: “Noma: Time and Place in Nordic Cuisine” by Rene Redzepi (Photographer — Ditte Isager)

Reference and scholarship: “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes” by Mark Bitterman

Single subject: “Meat: A Kitchen Education” by James Peterson

Writing and literature: “Four Fish: The Future of the Last Wild Food” by Paul Greenberg