This article needs to be updated. Please help update this article to reflect recent events or newly available information.(June 2023)
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States.[1] The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.[2]
The foundation also awards annually since 1998 the designation of America's Classic for local independently-owned restaurants that reflect the character of the community.[3]
2020 awards
The 2020 chef and restaurant awards were canceled, due to the COVID-19 pandemic.[4] The book and media awards were announced online on May 27, 2020.[5] A virtual event was broadcast from Chicago on September 25, 2020.[6]
General Cooking: Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli Music (Clarkson Potter)
Health and Special Diets: Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsen (Ten Speed Press)
International: Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus with Jeff Koehler (Interlink Publishing)
Photography: American Sfoglino: A Master Class in Handmade Pasta by Eric Wolfinger (Chronicle Books)
Reference, History, and Scholarship: The Whole Okra: A Seed to Stem Celebration by Chris Smith (Chelsea Green Publishing)
Restaurant and Professional: The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland (Hardie Grant Books)
Single Subject: Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks by Vicky Bennison (Hardie Grant Books)
Vegetable-Focused Cooking: Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar by Amy Chaplin (Artisan Books)
Writing: Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer by Bren Smith (Knopf)
Book of the Year: The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland (Hardie Grant Books)
Online Video, on Location: Handmade – How Knives Are Made for New York's Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants, Eater
Outstanding Personality: Roy Choi, Broken Bread with Roy Choi, KCET
Television Program, in Studio or Fixed Location: Pati's Mexican Table – Tijuana: Stories from the Border, WETA
Television Program, on Location: Las Crónicas del Taco (Taco Chronicles) – Canasta, Netflix
Visual and Technical Excellence: Chef's Table, Netflix, Adam Bricker, Chloe Weaver, and Will Basanta
Visual Reporting (on TV or Online): Rotten – The Avocado War, Netflix, Christine Haughney, Erin Cauchi, and Gretchen Goetz
Journalism Awards
The 2020 James Beard Foundation Journalism Awards were as follows:
Columns: Power Rankings: "The Official Fast Food French Fry Power Rankings"; "The Official Spicy Snack Power Rankings"; "The Official Domestic Beer Power Rankings" by Lucas Kwan Peterson, Los Angeles Times
Craig Claiborne Distinguished Restaurant Review Award: "Peter Luger Used to Sizzle. Now It Sputters."; "The 20 Most Delicious Things at Mercado Little Spain"; "Benno, Proudly Out of Step With the Age" by Pete Wells, The New York Times
Dining and Travel: "In Pursuit of the Perfect Pizza" by Matt Goulding, Airbnb Magazine
Feature Reporting: "Value Meal" by Tad Friend, The New Yorker
Food Coverage in a General Interest Publication: The New Yorker
Foodways: "A Real Hot Mess: How Grits Got Weaponized Against Cheating Men" by Cynthia R. Greenlee, MUNCHIES / Food by VICE
Health and Wellness: "How Washington Keeps America Sick and Fat"; "Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat" by Catherine Boudreau and Helena Bottemiller Evich, Politico
Home Cooking: "Fry Time" by Nancy Singleton Hachisu, Saveur
Innovative Storytelling: "Food and Loathing on the Campaign Trail" by Gary He, Matt Buchanan, and Meghan McCarron, Eater
Investigative Reporting: "The Man Who Attacked Me Works in Your Kitchen': Victim of Serial Groper Took Justice into Her Own Hands" by Amy Brittain and Maura Judkis, The Washington Post
Jonathan Gold Local Voice Award: "In Search of Hot Beef"; "Chef Jack Riebel Is in the Fight of His Life"; "Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen" by Dara Moskowitz Grumdahl, Mpls.St.Paul Magazine
Wine, Spirits, and Other Beverages: "Seltzer Is Over. Mineral Water Is Forever." by Jordan Michelman, PUNCH
Emerging Voice Award: L.A. Taco
2021 awards
In August 2020, the James Beard Foundation announced that the 2020 awards presentation would be cancelled due to the COVID-19 pandemic.[4] They will "forgo its traditional Awards presentation in 2021, including the Restaurant and Chef Awards, Media Awards, and Restaurant Design Awards. We will not be accepting recommendations or submissions. We will be working with the Awards Committee and Subcommittees to overhaul the policies and procedures for the Awards."[11]
2022 awards
The 2022 James Beard Awards were presented on June 13, 2022, at The Lyric Opera of Chicago and hosted by Kwame Onwuachi. The media awards ceremony was on June 11, 2022, at Columbia College Chicago and was hosted by Lisa Ling, while the Leadership Awards ceremony was held on June 12, 2022, at The Dalcy in Chicago and hosted by Terry Bryant.[12]
The 2022 James Beard Foundation Book Awards were as follows:
Baking and Desserts: Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, by Kristina Cho (Harper Horizon)
Beverage with Recipes: The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momose with Emma Janzen (Penguin Random House)
Beverage without Recipes: Girly Drinks: A World History of Women and Alcohol, by Mallory O'Meara (Hanover Square Press)
General: Everyone's Table: Global Recipes for Modern Health, by Gregory Gourdet and JJ Goode (Harper Wave)
International: In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean, by Hawa Hassan and Julia Turshen[19][20]
Reference, History, and Scholarship: Black Smoke: African Americans and the United States of Barbecue, by Adrian Miller (University of North Carolina Press)
Restaurant and Professional: Mr Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food, by Brandon Jew and Tienlon Ho (Ten Speed Press)
Single Subject: The Hog Book: A Chef's Guide to Hunting, Butchering and Cooking Wild Pigs, by Jesse Griffiths (Wild Hog Project)
US Foodways: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, by Melissa M Martin (Artisan Books)
Vegetable-Focused Cooking: The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro (Clarkson Potter)[21]
Visuals: Take One Fish:The New School of Scale-to-Tail Cooking and Eating, Rob Palmer and Daniel New (Harbie Grant)
Writing: Franchise: The Golden Arches in Black America, by Marcia Chateline (Liveright)
Broadcast Media Awards
The 2022 James Beard Foundation Broadcast Media Awards were as follows:
Documentary/Docuseries: Gathers, Netflix
Instructional Visual Media: The Wild Harvest with Alan Bargo, Vimeo
Reality or Competition Visual Media: Top Chef: Family Style - Truffles, Caviar & Prawns -- Oh My!, Peacock
Commercial/Sponsored Visual Media: Justin V. Barocas: Uber Eats Presents: On the Rise with Marcus Samuelsson, Eater, YouTube, Instagram
Visual Media - Short Form: Eat This: What Everyone Gets Wrong About Farm Work, AJ+
Visual Media - Long Form: Taste the Nation: Holiday Edition, Hulu
Social Media Account: Alexis Nikole Nelson, @blackforager, TikTok and Instagram
Audio Programming: Dish City - How American Chinese Food Became Delivery Food, WAMU
Audio Reporting: Dan Pashman, Emma Morgenstern, Andres O'Hara, The Sporkful - A Reckoning At Bon Appétit, Update: Inside the Turmoil at Bon Appétit, various podcasts platforms
Journalism Awards
Columns and Newsletters: Tex-Mexplainer: "Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas"; "Live a Little and Try Crunching on Chapulines, or Roasted Grasshoppers"; "Forget Everything You Think You Know About Mole" by Jose Ralat, Texas Monthly
Dining and Travel: Francis Lam, Condé Nast Traveler
Feature Reporting: "Inside the Secretive, Semi-Illict, High Stakes World of WhatsApp Mango Importing" by Ahmed Ali Akbar, Eater
Food Coverage in a General Publication: The Bitter Southerner
Foodways: "Eating in Xi'an, Where Wheat and Lamb Speak to China's Varied Palate" by Ligaya Mishan, T Magazine
Health and Wellness: "Cultivating Better Health" by Michael Behar, Eating Well
Home Cooking: "The Way of Clay" by Mary Frances Heck
Innovative Storytelling: "A Feast for Lost Souls" by Annelise Jolley and Zahara Gómez Lucini, Atavist Magazine
Investigative Reporting: "NYC Food Delivery Workers Band to Demand Better Treatment. Will New York Listen to Los Deliveristas Unidos?"; " Food Delivery Workers Toiling Through Historic Flooding Call Skimpy Wages and Tips 'A Cruel Joke"; "New York City Passes Landmark New Protections for Food Delivery Workers" by Claudia Irizarry Aponte and Josefa Velasquez, The City NYC
Personal Essay - Long Form: "It's Time to Decolonize Wine" by Miguel de Leon, Punch
Personal Essay - Short Form: "The Dangers of Bartending While Asian" by Kaylee Hammonds, Food and Wine
Profile: "Patsy Young - American Brewer, Fugutive From Slavery" by Theresa McCulla, Good Beer Hunting
Jonathan Gold Local Voice Award: "'Too Much to Lose.' Why a Miami Man Moved into a Backyard Tent During Coronavirus Crisis"; "Salt Bae's Restaurant Called Cops on Customer who Wouldn't Pay for Gold Wrapped Steaks"; "How to Eat Like a Local in Miami: A Local's Guide to Dining in the 305" by Carlos Frias, Miami Herald
Craig Claiborne Distinguished Restaurant RevIew Award: "The Bay Area is Having a Love Affair with Smashburgers. This is the One You'll Want to Eat Again and Again"; "Impossible's New Vegan Nuggets Taste Better than McNugget's. Sadly, that's not Saying Much"; "S.F. Restaurant's $72 Fried Rice Was a Runaway Hit. It was Also the Chef's Nightmare" by Soleil Ho, San Francisco Chronicle
MFK Fisher Distinguished Writing Award: "Right Around the Corner" by Frances Lam, Condé Nast Traveler
2023 awards
The 2023 James Beard Awards were presented on June 5, 2023, at The Lyric Opera of Chicago and hosted by Eric Adjepong, Esther Choi, Gail Simmons and Andrew Zimmern. The media awards ceremony was on June 3, 2024, at Columbia College Chicago and was hosted by Pati Jinich, while the Leadership Awards ceremony was held on June 4, 2023, at The Dalcy in Chicago and hosted by Dr. Jessica B. Harris.[22]
Lifetime Achievement and Humanitarian of the Year Awards
Jim Embry, Founder of Sustainable Communities Network, Slow Food USA, and Ujamaa Cooperative Farming Alliance
Valerie Horn, Board Chair for Community Agricultural Nutritional Enterprises (CANE Kitchen), Cowan Community Center, and City of Whitesburg Farmers Market
Savonala "Savi" Horne, Executive Director of the North Carolina Association of Black Lawyers, Land Loss Prevention Project
Baking and Dessert: Tuau: Eastern European Baking and Desserts from Romania & Beyond by Irina Georgescu (Hardie Grant Books)
Beverage with Recipes: The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro by Toby Maloney and Emma Janzen (Clarkson Potter)
Beverage without Recipes: Exploring the World of Japanese Craft Sake: Rice, Water, Earth by Nancy Matsumoto and Michael Tremblay (Tuttle Publishing)
Bread: The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio Leo (Clarkson Potter)
Food Issues and Advocacy: Eating While Black: Food Shaming and Race in America by Psyche A. Williams-Forson (University of North Carolina Press)
General: The Cook You Want to be: Everyday Recipes to Impress by Andy Baraghani (Lorena Jones Books)
International: Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martinez (Clarkson Potter)
Literacy Writing: Savor: A Chef's Hunger for More b y Fatima Ali and Tarajia Morrell (Ballantine Books)
Reference, History, and Scholarship: Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History by Jori Lewis (The New Press)
Restaurant and Professional: Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul by Kevin Bludso and Noah Galuten (Ten Speed Press)
Single Subject: The Wok: Recipes and Techniques by J. Kenji López-Alt (W.W. Norton & Company)
US Foodways: I Am From Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt (W W Norton and Company)[25]
Vegetable-Focused Cooking: The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah Che (Clarkson Potter)[26]
Visuals: Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious by Joanna Hu and Armelle Habib (Interlink Books)
Cookbook Hall of Fame: Joe Randall
Emerging Voice: Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet (Ten Speed Press)
Broadcast Media Awards
Audio Programming: Copper & Heat "Abalone: The Cost of Consumption", various podcast platforms
Audio Reporting: Jane Black and Elizabeth Dunn, Pressure Cooker "The Twisted History of School Lunch in America", various podcast platforms
Commercial Media: Hallie Davison, Jorge Gaviria, and Daniel Klein, Masiends Lresents, YouTube
Documentary/Docuseries Visual Media: Coldwater Kitchen, various film festivals
Instructional Visual Media: Big Sky Kitchen With Eduardo Garcia, Magnolia Network and Discovery +
Reality or Competition Visual Media: Restaurant Takeoverv ft. Matta, YouTube
Visual Media - Short Form: CBS Sunday Mirning "Black, White, and The Grey"; "How Erin French found herself at The Lost Kitchen", CBS
Visual Media - Long Form: The Whole Animal, SOMM TV
Social Media Account: Erin Heussaff, Erwan, Instagram
Emerging Voice: Abena Anim-Somuah, Host, The Future of Food is You, Cherry Bombe
Journalism Awards
Beverage: "Lost in Translation - How Flavor Wheels and Tasting Tools Can Evolve to Speak with Global Beer Drinkers", by Mark Dredge, Good Beer Hunting
Columns and Newsletters: "Tetelas Are the Tasty Triangles You Need to Try Right Now"; "Birria Is the Greatest Threat to Taco Culture - and It's Savior"; "Trompo Tacos Are So Much More Than Tacos al Pastor", by José R. Ralat, Texas Monthly
Dining and Travel: "The I-95 exit-by-exit eating guide"; "Don't leave home without your I-95 eating guide", by Honna Raskin, The Food Section
Feature Reporting: "Blood, Sweat, and Tears", by Shane Mitchell, The Bitter Southerner
Food Coverage in a General Interest Publication: The Bitter Southerner
Foodways: "Come Hell or High Water - Oysters, Brewing, and How the Come Yahs & Bin Yahs Could End Sea Level Rise in Charleston", by Jamal Lemon, Good Beer Hunting
Health and Wellness: "How the Supreme Court Decision Exacerbated the Dire State of Bar Industry", by Betsy Andrews, SevenFifty Daily
Home Cooking: "Sour Power", by Lara Lee, Food & Wine
Innovative Storytelling: "Night Market", by Thrillist Staff, Thrillist
Investigative Reporting: "Animal Agriculture Is Dangerous Work. The People Who Do It Have Few Protections."; "I Was Coughing So Hard I Would Throw Up"; "Tyson Says It's Nurses Help Workers. Critics Charge They Stymie OSHA.", by Christina Cooke, Alice Driver, and Gosia Wozniacka, Civil Eats
Personal Essays with Recipes: "Dog S#!t Dacquoise", Diep Tran, Food & Wine
Personal Essays without Recipes: "On Baba", by Kyla Wazana Tompkins, The LARB Quarterly of the Los Angeles Review of Books
Profile: "The Sweetest Harvest", by Kayla Stewart and Clay Williams, Food & Wine
Emerging Voice: Lyndsay C. Green, Restaurant and Dining Critic, Detroit Free Press
Jonathan Gould Loval Voice Award: "When I Feel Unmoored by Life, I Always Find My Way Back to Either/Or"; "At Mira's East African Cuisine, One Family's Iftar Traditions Take the Forefront"; "Why Isn't There an Overdode Kit Stocked Behind Every Bar in Portland?", by Brooke Jackson-Glidden, Eater
Craig Claiborne Distinguished Restaurant Review Award: "Poncho's T layudas, a window to Oaxaca, serve one of L.A.'s defining dishes"; "At Chinatown's Pearl River Deli, the menu is always changing - and worth chasing"; "Anajak Thai is our 2022 Restaurant of the Year", by Bill Addison, Los Angeles Times
MFK Fisher Distinguished Writing Award: "Blood, Sweat, and Tears", by Shane Mitchell, The Bitter Southerner
Baking and Desserts: Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries, by Regula Ysewijn (Weldon Owen)
Beverage with Recipes: Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More, by Danny Childs (Hardie Grant North America)
Beverages without Recipes: Agave Spirits: The Past, Present, and Future of Mezcals, by Gary Paul Nabhan and David Syep Piñera (W.W. Norton & Company)
Food Issues and Advocacy: Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes, by Phillip Gleissner and Harry Eli Kashdan (Rutgers University Press)
General: Start Here: Instructions for Becoming a Better Cook, by Sohla El-Waylly (Alfred A. Knopf)
International: The World Central Kitchen Cookbook, by José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter)
Literacy Writing: The Migrant Chef: The Life and Times of Lola García, by Laura Tillman (W.W. Norton & Company)
Reference, History, and Scholarship: White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation, by Naa Oyo A. Kwate (University of Minnesota Press)
Single Subject: Pasta Every Day: Make It, Shape It, Sauce It, Eat It, by Meryl Feinstein (Hachette Book Group)
US Foodways: Love Japan: Recipes from Our Japanese American Kitchen, by Aaron Israel and Sawako Okochi with Gabriel Gershenson (Ten Speed Press)
Vegetable-Focused Cooking: Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon[49]
Visuals: The Book of Sichuan Chili Crisp, by Yudi Echevarria (Ten Speed Press)
Cookbook Hall of Fame: Pierre Thiam
Emerging Voices: Maymu: Filipino American Desserts Remixed, by Abi Balingit (HarperCollins)
Broadcast Media Awards
Audio Programming: Fed with Chris van Tulleken "Series 1: Planet Chicken", BBC Sounds and BBC Radio 4
Audio Reporting: Samia Basille, Emma Morgenstern, and Dan Pashman The Sporkful "What 'Couscousgate' Tells Ua About French Food", various podcast platforms
Commercial Media: The Mayda Creative Co. and Weiden+Kennedy New York The Black Kitchen Series: Innovators, Season 2, various podcast platforms
Documentary Visual Media: The Michoacán File, various film festivals
Docuseries Visual Nedua: La Frontera with Pati Jinich, Season 2, PBS and Amazon Prime
Instructional Visual Media: Made with Lau, YouTube
Social Media Account: KJ Kearney, Black Food Fridays, Instagram
Unscripted Visual Media: Street Eats, Bon Appétit, Bon Appétit website and YouTube
Visual Media Short Form: Great Wall, Undercurrent channel on Vimeo
Visual Media Long Form: SOMM: Cup of Salvation, SOMM TV
Emerging Voice: Randy Lau, Made with Lau, YouTube, Instagram, and TikTok
Journalism Awards
Beverage: "Navigating the new sober boom, where a person's sobriety is as unique as their fingerprint", by D. Watkins, Salon
Columns and Newsletters: "A meal of many seasons"; "Good ice"; "Subsistence abundance", by Laureli Ivanoff, High Country News
Dining and Travel: "An Inspiring Journey Home"; 21 Things Craig LaBan Ate in Mexico"; Mexican Spirits, Philly Energy", by Jessica Griffin and Craig LaBan, The Philadelphia Inquirer
Feature Reporting: "Saving the Hogs of Ossabow Island: An eccentric heiress, a daring mission, and the fight for North America's most unusual pig.", by Diana Hubell, Gastro Obscura
Food Coverage in a General Interest Publication: Switchyard and FERN
Foodways: "Billions of snow crabs are missing. A remote Alaskan village depends on the harvest to survive.", by Julia O'Malley, Grist and Fern
Health and Wellness: "Melted, pounded, extruded: Why many ultra-processed foods are unhealthy", Anahad O'Conner and Aaron Steckelburg, The Washington Post
Home Cooking: "Cook and MSG", by Maria Uyehara, Food and Wine
Innovative Visual Storytelling: "The Protein Problem", by The Associated Press Health and Science Team, The Associated Press
Investigative Reporting: "The Kids on the Night Shift"; They're Paid Billions to Root Out Child Labor in the U.S. Why Do They Fail?"; "Alone and Exploited, Migrant Children Work Brutal Jobs Acriss the U.S.", by Hannah Dreier, The New York Times
Personal Essay: "Immigrant Spaghetti", by Farhan Mustafa, The Bitter Southerner
Personal Essay with Recipes: "Market Volatility" by Julia Langbein, Bon Appétit
Profile: "Top of the Line", by Hannah Goldfield, The New Yorker
Emerging Voices: Cuisine Noir/The Global Food and Drink Initiative
Jonathan Gold Local Voice Award: "Our Brunches, Ourselves: Atlanta's a divided city. Could unity be found on Sunday at 11am?"; "All Together Now: Pop-up collective Stilen Goods counts some of Atlanta's finest young chefs of color among its ranks"; "Less Offal, but Still Pretty Good: Holeman & Finch Public House", Mike Jordan, Atlanta Nagazine
Craig Claiborne Distinguished Criticism Award: "Jewel Of New Jersey's Palestinian Enclave"; "Is Scarr's the Best Pizza in New York?"; "The Eternal Question of Food Versus Service", by Helen Rosner, The New Yorker
MFK Fisher Distinguished Writing Award: "The Kids on the Night Shift", by Hannah Dreier, The New York Times Magazine
The 2025 Awards were again held at the Lyric Opera of Chicago for the 35th anniversary of the awards and the 10th anniversary of the ceremony taking place in Chicago. It was hosted by chefs Nyesha Arrington and Andrew Zimmern.[50]
Best Chef California: Jon Yao, Kato, Los Angeles, CA
Best Chef Great Lakes (IL, IN, MI, OH): Noah Sandoval, Oriole, Chicago, IL
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) Carlos Delgado, Causa and Amazonia, Washington, D.C.
Best Chef: Mountain (CO, ID, MT, UT, WY) Salvador Alamilla, Amano, Caldwell, ID
Best Chef: New York State, Vijay Kumar, Semma, New York, NY
Best Chef: South (AL, AR, FL, LA, MS, PR) Nando Chang, Itamae AO, Miami, FL
Best Chef: Southwest (AZ, NM, NV, OK) Yotaka Martin, Lom Wong, Phoenix, AZ
Best Chef: Texas Thomas Bille, Belly of the Beast, Spring, TX
Book Awards
Baking and Desserts: Sift, The Elements of Great Baking by Nicola Lamb
Beverage with Recipes:The Bartender’s Pantry: A Beverage Handbook for the Universal Bar by Emma Janzen, Jim Meehan, and Bart Sasso
Beverage without Recipes:.Sake: The Art and Craft of Japan’s National Drink by Yoshiko Ueno-Müller
Bread: Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever
Food Issues and Advocacy: Ruin Their Crops on the Ground: The Politics of Food in the United States, from the Trail of Tears to School Lunch by Andrea Freeman
General:Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen
International: The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans by Irina Janakievska
Literary Writing:Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves by Nicola Twilley
Professional and Restaurant: Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia and Andréa Lawson Gray
Reference, History, and Scholarship: McAtlas: A Global Guide to the Golden Arches by Gary He
Single Subject: Jang: The Soul of Korean Cooking by Nadia Cho, Mingoo Kang, and Joshua David Stein
U.S. Foodways: Our South: Black Food Through My Lens by Ashleigh Shanti
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