The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. The theme of this year’s James Beard Awards is RISE, and it is meant to celebrate the collective spirit of our community and the power of food. Whether championing causes, committing to values, speaking up for those who can’t be heard, or cooking their hearts out, our food community rises to meet the challenges, to complete the tasks, and to make this world a better, more delicious place for everyone.
American
Homegrown: Cooking from My New England Roots
Matt Jennings
(Artisan Books)
The Lost Kitchen
Erin French
(Clarkson Potter)
The Sioux Chef’s Indigenous Kitchen
Sean Sherman with Beth Dooley
(University of Minnesota Press)
Baking and Desserts
BraveTart: Iconic American Desserts
Stella Parks
(W. W. Norton & Company)
SweetÂ
Yotam Ottolenghi and Helen Goh
(Ten Speed Press)
The Sweet Spot: Dialing Back Sugar and Amping Up Flavor
Bill Yosses and Peter Kaminsky
(Pam Krauss Books)
Beverage
3-Ingredient Cocktails
Robert Simonson
(Ten Speed Press)
Meehan’s Bartender Manual
Jim Meehan
(Ten Speed Press)
Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit
Emma Janzen
(Voyageur Press)
General
Christopher Kimball’s Milk Street: The New Home Cooking
Christopher Kimball
(Little, Brown and Company)
Dinner: Changing the Game
Melissa Clark
(Clarkson Potter)
Salt, Fat, Acid, Heat
Samin Nosrat
(Simon and Schuster)
Health and Special Diets
The Beauty Chef
Carla Oates
(Hardie Grant Books)
Deepa’s Secrets
Deepa Thomas
(Skyhorse)
Eat Right
Nick Barnard
(Kyle Books)
International
Nopalito
Gonzalo Guzman and Stacy Adimando
(Ten Speed Press)
Paladares
Anya von Bremzen and Megan Fawn Schlow
(Abrams)
The Palestinian Table
Reem Kassis
(Phaidon)
Photography
Cook Beautiful
Johnny Miller
(Abrams)
Simple Fare: Spring and Summer
Karen Mordechai
(Abrams)
Sweet
Peden + Munk
(Ten Speed Press)
Reference, History, and Scholarship
Champagne
Peter Liem
(Ten Speed Press)
The Culinarians: Lives and Careers from the First Age of American Fine Dining
David S. Shields
(University of Chicago Press)
Peppers of the Americas
Maricel E. Presilla
(Lorena Jones Books)
Restaurant and Professional
Modernist Bread
Nathan Myhrvold and Francisco Migoya
(The Cooking Lab)
On Vegetables: Modern Recipes for the Home Kitchen
Jeremy Fox and Noah Galuten
(Phaidon)
State Bird Provisions
Stuart Brioza and Nicole Krasinski, with JJ Goode
(Ten Speed Press)
Single Subject
Mastering Stocks and Broths
Rachael S. Mamane
(Chelsea Green Publishing)
Offal Good
Chris Cosentino with Michael Harlan Turkell
(Clarkson Potter)
The Pho Cookbook
Andrea Nguyen
(Ten Speed Press)
Vegetable-Focused Cooking
The Book of Greens
Jenn Louis with Kathleen Squires
(Ten Speed Press)
In My Kitchen
Deborah Madison
(Ten Speed Press)
Six Seasons: A New Way with Vegetables
Joshua McFadden with Martha Holmberg
(Artisan Books)
Writing
The Cooking Gene
Michael W. Twitty
(Amistad)
The Taste of Empire: How Britain’s Quest for Food Shaped the Modern World
Lizzie Collingham
(Basic Books)
Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life
Emily Kaiser Thelin
(Grand Central Life & Style)
The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 27, 2018.
