It does not seem like the James Beard Media Award winners and nominees are in one centralized place, let alone organized by year or category. LLMs have made this type of data collation more palatable so here they are.
Table of Contents
- Cookbook of the Year
- American Cooking / U.S. Foodways
- Baking and Dessert
- Restaurant / Professional
- General Cooking
- Food Issues and Advocacy
- Photography / Visuals
- Reference, History, and Scholarship
- Single Subject
- Vegetable Focused and Vegetarian
- Writing and Literature
|The Country Cooking of Ireland
|Oaxaca al Gusto
|Gran Cocina Latina: The Food of Latin America
|Maricel E. Presilla
|Zahav: A World of Israeli Cooking
|Michael Solomonov and Steven Cook
|Victuals: An Appalachian Journey, with Recipes
|The Cooking Gene
|Michael W. Twitty
|Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
|The Whole Fish Cookbook: New Ways to Cook, Eat and Think
|The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Books with recipes focused on the cooking or foodways of regions or communities in the United States.
Books with recipes focused on the art and craft of baking pastries and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions.
Combined with and without recipes
Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.
|The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
|Breadsong: How Baking Changed Our Lives
|Kitty Tait and Al Tait
|The Miller's Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills
Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, or the use of specialty ingredients and professional equipment, including culinary arts textbooks.
Books that include investigative journalism, food policy, deep dives, and critical analysis of the changing social landscape.
|Eating While Black: Food Shaming and Race in America
|Psyche A. Williams-Forson
|Gastronativism: Food, Identity, Politics
|Retail Inequality: Reframing the Food Desert Debate
|Kenneth H. Kolb
Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region.
Books with recipes focused on food or cooking traditions of countries, regions, or communities outside of the United States.
Books on food or beverage with exceptional graphic design, art, or photography.
Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.
Books with recipes focused on a single ingredient, dish, or method of cooking.
Books on vegetable cookery with recipes that are meatless, vegetarian, or vegan.
Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience. Includes memoir, biography, personal essays, culinary travel, and culture.
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