Now, on to the nominees!

2022 James Beard Foundation Book Award Nominees 

Cookbooks and other non-fiction food- or beverage-related books that were published in English in the U.S. in 2020 and 2021 were eligible to enter the 2022 James Beard Book Awards.

Baking and Desserts 
Cheryl Day’s Treasury of Southern Baking 
Cheryl Day
(Artisan Books)

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

Mother Grains: Recipes for the Grain Revolution 
Roxana Jullapat
(W.W. Norton & Company)

Beverage with Recipes 
Death & Co Welcome Home: A Cocktail Recipe Book 
Alex Day, Nick Fauchald, and David Kaplan with Devon Tarby and Tyson Buhler
(Penguin Random House)

The Japanese Art of the Cocktail 
Masahiro Urushido and Michael Anstendig
(Houghton Mifflin Harcourt)

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes 
Julia Momosé with Emma Janzen
(Penguin Random House)

Beverage without Recipes 
Foot Trodden: Portugal and the Wines that Time Forgot  
Simon J. Woolf and Ryan Opaz
(Interlink Books)

Girly Drinks: A World History of Women and Alcohol  
Mallory O’Meara
(Hanover Square Press)

The Noble Rot Book: Wine from Another Galaxy  
Dan Keeling and Mark Andrew
(Quadrille)

General 
Cook, Eat, Repeat: Ingredients, Recipes, and Stories  
Nigella Lawson
(Ecco)

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

Everyone’s Table: Global Recipes for Modern Health  
Gregory Gourdet with JJ Goode
(Harper Wave)

International  
Falastin: A Cookbook  
Sami Tamimi and Tara Wigley
(Ten Speed Press)

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean  Hawa Hassan with Julia Turshen
(Ten Speed Press)

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus 
Yasmin Khan
(W.W. Norton & Company)

Reference, History, and Scholarship 
Black Smoke: African Americans and the United States of Barbecue  
Adrian Miller
(University of North Carolina Press)

The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes  
Nik Sharma
(Chronicle Books)

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation  
Rich Shih and Jeremy Umansky
(Chelsea Green Publishing)

Restaurant and Professional  
Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food
Brandon Jew and Tienlon Ho
(Ten Speed Press)

Modernist Pizza 
Nathan Myhrvold and Francisco Migoya
(The Cooking Lab)

Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes  
Missy Robbins and Talia Baiocchi
(Ten Speed Press)

Single Subject 
Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes 
Joe Yonan
(Ten Speed Press)

Grains for Every Season: Rethinking Our Way with Grains  
Joshua McFadden with Martha Holmberg
(Artisan Books)

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

U.S. Foodways  
Black Food: Stories, Art, and Recipes from Across the African Diaspora  
Bryant Terry
(4 Color Books)

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

The Rise: Black Cooks and the Soul of American Food  
Marcus Samuelsson with Osayi Endolyn
(Voracious Books)

Vegetable-Focused Cooking  
The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen  
Joanne Lee Molinaro
(Avery)

To Asia, With Love: Everyday Asian Recipes and Stories from the Heart  
Hetty McKinnon
(Prestel Publishing)

Vegetable Kingdom: The Abundant World of Vegan Recipes  
Bryant Terry
(Ten Speed Press)

Visuals  
monk: Light and Shadow on the Philosopher’s Path  
Yuka Yanazume and Julia Hasting
(Phaidon)

Sushi Shokunin: Japan’s Culinary Masters 
Andrea Fazzari
(Assouline)

Take One Fish: The New School of Scale-to-Tail Cooking and Eating  
Rob Palmer and Daniel New
(Hardie Grant)

Writing  
Franchise: The Golden Arches in Black America  
Marcia Chatelain
(Liveright)

Getting Something to Eat in Jackson: Race, Class, and Food in the American South 
Joseph C. Ewoodzie Jr.
(Princeton University Press)

The Man Who Ate Too Much: The Life of James Beard 
John Birdsall
(W.W. Norton & Company)

2022 James Beard Foundation Broadcast Media Award Nominees

The Broadcast Media Awards are open to all works in English from digital and terrestrial media—social media, radio, television broadcasts, podcasts, documentaries, online sites—covering food and beverage topics appearing widely for the first time in the United States in 2020 and 2021.

Documentary/Docuseries Visual Media 
Gather 
Airs on: Netflix, iTunes, Amazon, and Vimeo

High on the Hog: How African American Cuisine Transformed America 
Airs on: Netflix

The Hungriest State 
Airs on: Mississippi State University Television / Mississippi Public Broadcasting

Instructional Visual Media  
Christopher Kimball’s Milk Street Television 
Airs on: American Public Television

Food Network Kitchen – Everything You Need to Know About Collard Greens 
Airs on: Food Network Kitchen

The Wild Harvest with Alan Bergo 
Airs on: Vimeo

Reality or Competition Visual Media  
School of Chocolate – Flying Chocolate
Airs on: Netflix

SPARKLERS 
Airs on: SOMM TV

Top Chef Family Style – Truffles, Caviar & Prawns — Oh My!
Airs on: Peacock

Commercial/Sponsored Visual Media  
Justin V. Barocas
Uber Eats Presents: On the Rise with Marcus Samuelsson 
Airs on: Eater, YouTube, Instagram

Sean O’Connor, Whitney Hassett, Kyle J. Glenn
I Hire Punks 
Airs on: INFRA and Story Gorge outreach materials, website, and social media

Mando Rayo, Dennis Burnett
Made Right Here Road Trip 
Airs on: YouTube

Visual Media—Short Form 
Handmade – How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes 
Airs on: Eater

TrueSouth – Lake Village 
Airs on: ESPN / SEC Network

Eat This – What Everyone Gets Wrong About Farm Work 
Airs on: AJ+

Visual Media—Long Form 
EatUp! New York 
Airs on: ABC7 New York

Somebody Feed Phil -Chicago
Airs on: Netflix

Taste the Nation: Holiday Edition 
Airs on: Hulu

Social Media Account  
KJ Kearney
BlackFoodFridays
Airs on: TikTok and Instagram

Alexis Nikole Nelson
BlackForager
Airs on: TikTok and Instagram

Aleya Zenieris
Buzzfeed Tasty
Airs on: TikTok and Instagram

Audio Programming  
Dish City – How American Chinese Food Became Delivery Food
Airs on: WAMU and various podcast platforms

Gastropod – Balls *and* Brains: The Science and History of Offal 
Airs on: Vox Media Podcast Network and various podcast platforms

Good Food – ‘We Are Each Other’s Harvest’: African American Farmers, Land, and Legacy 
Airs on: KCRW and various podcast platforms

Audio Reporting  
Mackenzie Martin
A People’s History of Kansas City – Kansas City’s Barbecue King
Airs on: KCUR and various podcast platforms

Lisa H Morehouse
California Foodways – Home Baked: One Woman’s Subversive Response to the AIDS Crisis; Owls, Swallows, and Bluebirds: Farmers’ Secret Allies
Airs on: KQED and various podcast platforms

Dan Pashman, Emma Morgenstern, Andres O’Hara
The Sporkful – A Reckoning at Bon Appétit; Update: Inside the Turmoil at Bon Appétit”
Airs on: Various podcast platforms

2022 James Beard Foundation Journalism Award Nominees

Work published—or self-published—in 2020 and 2021 in any medium are eligible for entry. Entries must be in English and cover food- or drink-related topics. Entries in other languages may be submitted if an English translation is also provided.

Columns and Newsletters  
Tasting Home: “Travels with Papa”; “Following the Thread”; “In Her Footsteps”
Kwame Onwuachi with Joshua David Stein
Food & Wine  

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”
José R. Ralat
Texas Monthly 

Taste Matters: “Really, Is Everyone a Critic?”; “Stop Calling Chinese Food Cheap. It Can Be Exceptional at Every Price.”; “The Ingredients May Be New. The Quest for Deliciousness Is Eternal.”
Mahira Rivers
Resy  

Craig Claiborne Distinguished Restaurant Review Award 
“In Grand Central Market, a Beloved Chef Begins a New Chapter”; “Jumpstart Your Day at this Taiwanese Breakfast Pop-up in Chinatown”; “This Atwater Village Sushi Bar is what L.A. Fine Dining is all About”
Bill Addison
Los Angeles Times  

“’ Constant Evolution’”; “Restaurant Debuts as one of the Best in the Midwest”; “Pizzas Out of this World”
Louisa Chu
Chicago Tribune  

“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 McNuggets. Sadly, that’s not Saying Much”; “S.F. Restaurant’s $72 Fried Rice Was a Runaway Hit. It Was Also the Chef’s Nightmare”
Soleil Ho
San Francisco Chronicle 

Dining and Travel 
“Right Around the Corner”
Francis Lam
Condé Nast Traveler  

“Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate”
Ligaya Mishan
T: The New York Times Style Magazine 

“The Ultimate Texas Tacopedia”
José R. Ralat
Texas Monthly 

Feature Reporting  
“Inside the Secretive, Semi-Illicit, High Stakes World of WhatsApp Mango Importing”
Ahmed Ali Akbar
Eater  

“Tek Cyear uh de Root, Part One — The Schützenfest, Black Endurance, and Beer Culture in Old South Charleston”; “Tek Cyear uh de Root, Part Two — The Deliberate Reconstruction of the Charleston Schützenfest”; “Tek Cyear uh de Root, Part Three — The Lost Potential of Charleston Beer”
Jamaal Lemon
Good Beer Hunting  

“Raising Cane”
Shane Mitchell
The Bitter Southerner  

Food Coverage in a General Interest Publication  
The Bitter Southerner  
The New Yorker
The Washington Post  

Foodways  
“‘We’re Reclaiming Beer Because It’s Ours’”
James Bennett II
Eater  

“The American Dream in the Back of a Sunoco”
Trisha Gopal
Eater  

“In the Arctic, Reindeer Are Sustenance and a Sacred Presence”
Ligaya Mishan
The New York Times Style Magazine  

Health and Wellness  
“Cultivating Better Health”
Michael Behar
EatingWell 

“Diet-Related Diseases Pose a Major Risk for Covid-19. But the U.S. Overlooks Them.”
Helena Bottemiller Evich
POLITICO 

“Deeply Rooted: An Endocrine Web Special Report on Race and Diabetes”
Adriana Velez
Endocrine Web 

Home Cooking  
“The Way of Clay”
Mary-Frances Heck
Food & Wine 

“For Garlic Powder, a Working Seasoning Finally Gets its Turn in the Spice Limelight”
Ben Mims
Los Angeles Times  

“The Secret Society of Marmalade Makers”
Leslie Pariseau
TASTE  

Innovative Storytelling  
“Arturo and the Rancho Zen of Washing Dishes”
Javier Cabral
Pop-Up Magazine 

“How Black Foragers Find Freedom in the Natural World”
Dr. Cynthia R. Greenlee, Adraint Bereal, and Wulf Bradley
The New York Times  

“A Feast for Lost Souls”
Annelise Jolley and Zahara Gómez Lucini
The 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”
Claudia Irizarry Aponte and Josefa Velasquez
THE CITY  

“Palestine and the West Bank Agricultural Struggle”
Marianne Dhenin
Life & Thyme 

“Revolt of the Delivery Workers”
Josh Dzieza
New York Magazine 

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”
Carlos Frías
Miami Herald  

“Innovation and the Incinerated Tongue: Notes on Hot Chicken, Race, and Culinary Crossover”; “Two Friends Talk about Black, White, and The Grey: On Cooking and Collaboration Across the Color Line”; “Pimento-cracy”
Dr. Cynthia R. Greenlee
The Counter; Oxford American  

“Growing Up on Los Angeles’s Black Barbecue”; “Downtown LA’s Once-Unstoppable Restaurant Scene Now Faces an Uncertain Future”; “Tonight’s Dinner Should Be Fried Chicken From an LA Grocery Store”
Mona Holmes
Eater LA 

MFK Fisher Distinguished Writing Award 
“The Flavors of My Grief”
Yasmin Khan
Vogue  

“Right Around the Corner”
Francis Lam
Condé Nast Traveler  

“Life Was Not a Peach”
Hannah Selinger
Eater  

Personal Essay, Long Form 
“It’s Time to Decolonize Wine”
Miguel de Leon
Punch  

“All the Food You Can Eat and Only the Family You Can Stand”
Jackie Summers
Epicurious  

“The Creature Comfort of Aunt Jemima”
Adia Victoria
The Bitter Southerner  

Personal Essay, Short Form
“How It Feels to Close Your Restaurant for Good”
Kiki Aranita
Food & Wine  

“Caribou Bones and Burgundy”
Elaine Chukan Brown
Wine & Spirits  

“The Dangers of Bartending While Asian”
Kaylee Hammonds
Food & Wine  

Profile  
“Chef José Andrés Embraces the Chaos”
Jane Black
HuffPost Highline 

“Patsy Young — American Brewer, Fugitive From Slavery”
Theresa McCulla
Good Beer Hunting  

“The Man Who Sees a Future Where Indigenous Foods Are as Ubiquitous as Burgers”
Kate Nelson
Esquire