James Beard Foundation® announces 2022 Media Award Nominees

NEW YORK, NY (April 27, 2022) – The James Beard Foundation® announced today its 2022 Media Award Nominees in advance of the returning James Beard Awards® ceremonies presented by Capital One. The full list of nominees, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.

The nominees were announced today during a live ceremony at Pier 57 within Hudson River Park in New York City, hosted by James Beard Foundation’s Clare Reichenbach, Chief Executive Officer; Fred Seegal, Board Chairman; Kris Moon, President and Chief Operating Officer; and Dawn Padmore, Vice President of Awards.

Special guests of the Foundation: Lynn Osmond, President and CEO and Rose Horcher, Vice President, Client Services of Choose Chicago; and reception chefs David Brinkman; and Raymond Zamanta Mohan and Leticia “Skai” Young, LoLo’s Seafood Shack, NYC.

Reichenbach made opening remarks and highlighted this year’s theme, “Gather for Good,” building on the Foundation’s mantra of Good Food for Good®. Nominees were announced in real-time on the James Beard Foundation Twitter feed (@beardfoundation). This is the first time in the Foundation’s history that an event was held dedicated to the Media Award Nominee announcement.

“We are thrilled to recognize the 2022 Media Award Nominees in their own right and celebrate each of their outstanding accomplishments and talents in their respective fields,” said Clare Reichenbach, Chief Executive Officer, James Beard Foundation. “Each Nominee has set a standard of excellence, innovation, and creativity in their work, and the James Beard Foundation looks forward to recognizing the award winners at the Media Awards ceremony in June, the first time the ceremony will be held in Chicago, alongside the Leadership Awards and Restaurant and Chef Award ceremonies.”

“Chicago is full of culinary talent with an unmatched passion for food and drink, and we are delighted that, for the first time, the James Beard Foundation’s Media Awards ceremony will be held here,” said Lynn Osmond, incoming President and CEO of Choose Chicago.

The James Beard Awards, considered to be among the nation’s most prestigious honors, recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

“I am thrilled to see the list of talented nominees this year for the Media Awards,” said Tanya Holland, Chef, Trustee, and Awards Committee Chair. “Their work has contributed to telling the diverse stories of people, cultures and traditions behind food in America and are examples of excellence in food media.”

The voting process for all Media Awards programs can be viewed here.

“We applaud the Foundation for releasing its first dedicated announcement for Media Awards nominees, and for its commitment to equity and inclusion,” said Jamila Robinson, Chair of the James Beard Foundation’s Journalism Awards program, on behalf of the chairs of the Media Awards committees. “It affirms the critical role the media has in shaping the industry. This year also marks the first time each program will honor a winner in the Emerging Voice category. These are individuals who, so early in their careers, demonstrate their ability to make an impact in their respective fields.”

Book Award Nominees

The James Beard Foundation began giving out Book Awards in 1990. 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. Books from foreign publishers must bear a 2020 or 2021 U.S. copyright date. Publishers, editors, and authors submit their books for consideration in one of the Book Award categories.

The 2022 Book Award Nominees are:

Baking and Desserts

Books with recipes focused on breads, pastries, and other 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

Books with recipes focused on beverages, such as cocktails, beer, wine, spirits, coffee, tea or juices.

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

Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.

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

General

Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region.

Dan Keeling and Mark Andrew (Quadrille)

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

Books with recipes focused on food or cooking traditions of countries, regions, or communities outside of the United States.

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

Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

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

Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.

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

Books with recipes focused on a single ingredient, dish, or method of cooking. Examples include seafood, grains, pasta, burgers, or canning. Exceptions are baking and dessert books, vegetable- focused books, restaurant and professional books, and beverage books—which should be entered in their respective categories.

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

Books with recipes focused on the cooking or foodways of regions or communities in the United States.

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

Books on vegetable cookery with recipes that are meatless, vegetarian, or vegan.

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

Books on food or beverage with exceptional graphic design, art, or photography.

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

Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

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