James Beard Award Nominees 2022

US Foodways

Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry (EYBDigital Preview)

US Foodways

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa M. Martin (WINNER)

US Foodways

The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson with Osayi Endolyn

Baking and Desserts

Cheryl Day's Treasury of Southern Baking by Cheryl Day

Baking and Dessert (WINNER) & Emerging Voice Award 2022

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho (EYBDigital Preview)

Baking and Dessert

Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat

Beverage without Recipes

Foot Trodden: Portugal and the Wines that Time Forgot by Simon J. Woolf and Ryan Opaz

Beverage without Recipes

Girly Drinks by Mallory O'Meara (WINNER)

Beverage without Recipes

Noble Rot Book: Wine from Another Galaxy by Dan Keeling and Mark Andrew (EYBDigital preview)

Beverage with Recipes

Death & Co: Welcome Home by Alex Day and Nick Fauchald and David Kaplan (EYBDigital Preview)

Beverage with Recipes

The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Beverage with Recipes

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé and Emma Janzen (EYBDigitial Preview) WINNER)

Reference, History and Scholarship

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Rich Shih and Jeremy Umansky

Reference, History and Scholarship

Black Smoke: African Americans and the United States of Barbecue by Adrian Miller (WINNER)

Reference, History and Scholarship

The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes by Nik Sharma

General

Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode (WINNER)

General

Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson

General

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang and Priya Krishna (EYBDigital Preview)

International

Falastin: A Cookbook by Sami Tamimi and Tara Wigley (EYBDigital Preview)

International

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean by Hawa Hassan with Julia Turshen (EYBDigital Preview) (WINNER)

International

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan

Writing

Franchise: The Golden Arches in Black America by Marcia Chatelain  (WINNER)

Writing

Getting Something to Eat in Jackson: Race, Class, and Food in the American South by Joseph C. Ewoodzie Jr.   

Writing

The Man Who Ate Too Much: The Life of James Beard by John Birdsall  

Visuals

monk: Light and Shadow on the Philosopher's Path by Yuka Yanazume and Julia Hasting 

Visuals

Sushi Shokunin: Japan's Culinary Masters by Andrea Fazzari  

Visuals

Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland (WINNER)

Restaurant and Professional

Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew and Tienlon Ho (EYBDigital Preview) (WINNER)

Restaurant and Professional

Modernist Pizza by Nathan Myhrvold and Francisco Migoya (EYBDigital Preview)

Restaurant and Professional

Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi (EYBDigital Preview)

Single Subject

Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan  (EYBDigital Preview)

Single Subject

Grains for Every Season: Rethinking Our Way with Grains by Joshua McFadden with Martha Holmberg 

Single Subject

The Hog Book: A Chef’s Guide to Hunting, Butchering and Cooking Wild Pigs by Jesse Griffiths (WINNER)

Vegetable-Focused Cooking

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro  (WINNER)

Vegetable-Focused Cooking

To Asia, With Love: Everyday Asian Recipes and Stories from the Heart by Hetty McKinnon (EYBDigital Preview)

Vegetable-Focused Cooking

Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry (EYBDigital Preview)

Cookbook Hall of Fame

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant