The Guild of Food Writers Awards shortlists are out.


Cookery Book of the Year Award

Pomegranates and Roses: My Persian Family Recipes by Ariana Bundy (Simon & Schuster)
Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (Bloomsbury)

Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish by Diana Henry (Mitchell Beazley)

Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press)

Food Book of the Year Award


What to Eat? 10 Chewy Questions About Food by Hattie Ellis (Portobello Books)

What to Eat: Food that’s good for your health, pocket and plate by Joanna Blythman (4th Estate)
Consider the Fork: A History of Invention in the Kitchen  by Bee Wilson (Particular Books)

Jeremy Round Award for Best First Book


The British Larder: A Cookbook For All Seasons by Madalene Bonvini-Hamel (Absolute Press)
The Art of the Restaurateur  by Nicholas Lander (Phaidon)

The Pressure Cooker Cookbook by Catherine Phipps (Ebury Press)


Kate Whiteman Award for Work on Food and Travel

Every Grain of Rice: Simple Chinese Home Cooking  by Fuchsia Dunlop (Bloomsbury Publishing)
“Exploring China: A Culinary Adventure presented by Ken Hom and Ching-He Huang” (Keo Films for BBC Two)
Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press)