King Arthur Flour Cookbook Tapped for Esteemed National Award

King Arthur Flour Whole Grain Baking is named a finalist for James Beard Foundation Award–America’s oldest recognition program for books on culinary topics

King Arthur Flour Whole Grain Baking, the latest baking cookbook, released last October, by the King Arthur Flour Company in Norwich, VT, has been selected as a finalist for a 2007 James Beard Foundation Award in the Book Awards Baking and Dessert category. The awards recognize excellence in the culinary industry, and more than 1,600 food and beverage industry leaders attend the awards gala each year. King Arthur Flour employee-owners will travel to New York City for the May 7 awards event.

“We’re absolutely thrilled to accept this honor from the James Beard Foundation for the second time in four years. It’s a testament to teamwork, really, the thing we’re best known for here at King Arthur,” said P.J. Hamel, one of the principal authors of the cookbook along with Susan Miller and Susan Reid, and Publications Director Toni Apgar. “As an employee-owned business, we all put our shoulders to the same wheel, and creating this book was no exception. You don’t usually think of a book being authored by a team, rather than one author; but in King Arthur’s case, it’s entirely true.”

Drawing on decades of research and experimentation in the company’s test kitchen, as well as a renewed interest in and understanding of whole grains in the diets of Americans, King Arthur Flour Whole Grain Baking offers more than 400 recipes for delicious and moist sponge cakes, tortes, sticky buns, puff pastries, doughnuts, cookies, pancakes, muffins, flatbreads, brownies, tiramisu, carrot cakes, croissants and much more – all made with whole grains. Over 75,000 copies are currently in print.

King Arthur Flour Whole Grain Baking, published by Countryman Press, is available at The Baker’s Store at King Arthur Flour in Norwich, online at kingarthurflour.com, and in bookstores nationwide.

King Arthur Flour is not only the nation’s oldest flour company, it is the single largest educator of home bakers in the world.

Founded in 1790 and employee-owned since 1996, the company conducts National Baking Class tours that provide free instruction to thousands of bakers across the U.S., as well as instruction through its Baking Education Center in Vermont. In 2004, The King Arthur Flour Baker’s Companion won the James Beard Foundation’s coveted KitchenAid Cookbook of the Year.