Nicole A. Taylor is an American writer and cookbook author. [1] Originally from Georgia, she moved to Brooklyn, New York in 2008 which became the basis for her 2015 cookbook, The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen. Taylor's food writing has twice been nominated for a James Beard Foundation Award. She has also hosted a podcast called Hot Grease.
Raised in Athens, Georgia, [2] Taylor lived in Atlanta for 12 years. [3] She moved to Brooklyn in 2008, which ultimately led to her cookbook The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen (Countryman Press, 2015). [4] Developed over three years, the book contains more than 100 recipes which Nneka Okona described in Brooklyn Magazine as "approachable for even novice cooks and all...restorative because they’re accompanied not only by instruction but also a story, a context for why the dish means something to [Taylor] on a deeper level...making Up South as much a cookbook as a narrative. Stories to move you. Stories you can feel in the same way good food, true comfort food, feeds and nourishes your soul and spirit." Writing in The New Republic , Stacia L. Brown similarly described the cookbook as "combined personal history, migration story, and recipe collection." [5] NBC News called it a "must-have" cookbook for southern soul cooking [4] and Essence, [6] USA Today , [7] Paste Magazine [8] and Yahoo Food [9] all named it to lists of best cookbooks in 2015. Yahoo praised Taylor's "knack for using new ingredients and her own personal experiences to create wholly original interpretations." [9]
In 2017, Brooklyn Magazine named Taylor to its list of 100 influential people in Brooklyn culture, [10] citing her work on The Up South Cookbook as well as her earlier podcast on food culture called Hot Grease, [11] which aired on the Heritage Radio Network from 2009 to 2013. [12]
Taylor served as director of special projects for chef Claus Meyer's Brownsville Community Culinary Center. [13]
In 2020, Taylor was nominated for two James Beard Foundation Awards, in the categories of Best Personal Essay, Short Form, and Innovative Storytelling. [14] [15]
Her second cookbook, Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations, was published in 2022 by Simon & Schuster. [16] [17] [18]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated the cuisine of the American South. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
Sara Moulton is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines".
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant list of the Top 50 Restaurants of the World; the voting process has since been changed to disallow previous winners from being considered.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Katherine Lee is an American cookbook author, television food critic, chef and novelist born in West Virginia. She has worked in several restaurants and published two cookbooks. She served as a contributor to several magazines and TV shows, including Iron Chef America, an American cooking show competition, where she was a judge in 2007. She is a co-host of Food Network's talk show The Kitchen, and the host of Cooking Channel's Beach Bites with Katie Lee.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded an NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
Joan Nathan is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking".
Laura Calder is a Canadian writer. Calder was host of the James Beard Award-winning series French Food at Home, airing on Food Network Canada, The Cooking Channel, and other international stations.
Monica Bhide is an engineer turned writer based out of Washington, D.C. She has written three cookbooks, The Spice is Right, Everything Indian Cookbook, and Modern Spice. Her first fiction novel, The Devil In Us released in 2014. She released a book of food essays, A Life of Spice, in 2015.
Tanya Holland is an American celebrity chef, restaurateur, podcast host, writer, and cookbook author. She is known as an expert of soul food. Holland is an alumna of Bravo TV's Top Chef, where she competed on the 15th season. She was the owner of Brown Sugar Kitchen in Oakland, California, which received national recognition and multiple Michelin Bib Gourmand awards.
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Michael Solomonov is an Israeli chef known for his restaurants throughout Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
Jessica B. Harris is an American culinary historian, college professor, cookbook author and journalist. She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir. She has twice won James Beard Foundation Awards, including for Lifetime Achievement in 2020, and her book High on the Hog was adapted in 2021 as a four-part Netflix series by the same name.
Patricia Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series Pati's Mexican Table. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013, her second cookbook, Mexican Today, was published in April 2016, and her third cookbook, Treasures of the Mexican Table, was published in November 2021.
Melissa Clark is an American food writer, cookbook author and New York Times columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP for her work. Clark is a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on radio programmes such as The Splendid Table on NPR and The Leonard Lopate Show on WNYC.
Violet Oon is a Singaporean chef, restaurateur, and food writer known for her food columns, cookbooks, and restaurants specializing in Peranakan cuisine. She has been the food ambassador of Singapore since 1988.
Carla Lalli Music is an American chef, cookbook author, and YouTube personality. She was a food editor at large of Bon Appétit and was known for her appearances in videos produced for the magazine's YouTube channel, most notably as the host of Back-to-Back Chef. Music left the magazine in 2020 in response to allegations that Bon Appétit and Condé Nast Entertainment had engaged in racial discrimination.
Grace Young is an American cookbook author, activist, and food historian specializing in Chinese cuisine and wok cookery. She received the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts and James Beard Humanitarian of the Year award from the James Beard Foundation, both in 2022, for her culinary achievements.
Tiffanie Barriere is a master mixologist and spirits educator, who is also known by her nickname - “The Drinking Coach.” She was the beverage director for seven years at One Flew South restaurant in Atlanta's Hartsfield-Jackson Airport, which was voted the Best Airport Bar in the World in 2014 by Tales of the Cocktail and nominated for a James Beard Foundation Award under her leadership.
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