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2022 James Beard Nominees

Grains for Every Season
James Beard Award–winning author Joshua McFadden gives grains the same considered and wide-ranging treatment he did vegetables in this much-anticipated follow-up to the mega-successful Six Seasons. Once called a “vegetable whisperer,” Joshua McFadden is now a grain whisperer too. To follow up the smashing success of Six Seasons, with nearly 225,000 books...
Grains for Every Season : Rethinking Our Way with Grains

Joshua McFadden, Martha Holmberg

The Korean Vegan Cookbook
Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok The single most frequent question Joanne Lee Molinaro gets asked is “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in...
The Korean Vegan Cookbook : Reflections and Recipes from Omma’s Kitchen

Joanne Lee Molinaro

Mooncakes and Milk Bread
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Bookplate-signed copies now available Mooncakes & Milk Bread takes you on a culinary adventure through the world of Chinese bakeries, as architect-turned-food blogger Kristina Cho introduces everyone to her unique twists on traditional Chinese baked goods. In Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking...
Mooncakes and Milk Bread : Sweet and Savory Recipes Inspired by Chinese Bakeries

Kristina Cho

Cooking at Home
The globally renowned chef of Momofuku, star of Netflix’s Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family—and shows the rest of us how to make the most of our cooking skills. Being a...
Cooking at Home : Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave)

David Chang, Priya Krishna

To Asia, with Love
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Bookplate signed copies now available! For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in...
To Asia, with Love : Everyday Asian Recipes and Stories from the Heart

Hetty McKinnon

Cheryl Day’s Treasury of Southern Baking
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A complete and comprehensive Southern baking book from one of the South’s best and most respected bakers, Cheryl Day. “My great-great-grandmother was both enslaved and a pastry cook who was famous for her biscuits and cakes. There is power in that.” —Cheryl Day, in the New York Times And from this...
Cheryl Day’s Treasury of Southern Baking

Cheryl Day

Black Food
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Bookplate-signed copies available! Please write "signed" in the Order Notes section of your cart. A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant...
Black Food : Stories, Art, and Recipes from Across the African Diaspora

Bryant Terry (Edited by)

The Way of the Cocktail
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Bookplate-signed copies now available! A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko. With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of...
The Way of the Cocktail : Japanese Traditions, Techniques, and Recipes

Julia Momosé, Emma Janzen

Modernist Pizza
NOT ELIGIBLE FOR INSTORE PICKUP. (Please email us if you have any questions.) Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the...
Modernist Pizza

Nathan Myhrvold, Francisco Migoya

Everyone’s Table
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​Bookplate-signed copies available! The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook—the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won’t notice the difference. When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his...
Everyone’s Table : Global Recipes for Modern Health

Gregory Gourdet, JJ Goode

Pasta
A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes. Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water...
Pasta : The Spirit and Craft of Italy’s Greatest Food, with Recipes

Missy Robbins, Talia Baiocchi

In Bibi’s Kitchen
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Bookplate-signed copies available! Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. In this incredible volume, renowned food writer Julia Turshen and Somali chef Hawa Hassan present 75 recipes and stories gathered from...
In Bibi’s Kitchen : The Recipes and Stories of Grandmothers from the Eight African Countries

Hawa Hassan, Julia Turshen

Vegetable Kingdom
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes–from the James Beard Award-winning chef and author of Afro-Vegan. Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing...
Vegetable Kingdom : The Abundant World of Vegan Recipes

Bryant Terry

Death & Co Welcome Home
From America’s most influential cocktail bar, a playbook for home bartenders who want to take their drinks to the next level, featuring hundreds of the signature recipes that keep Death & Co top of class. In this stunning new offering from the authors of the bestselling Death & Co and James Beard...
Death & Co Welcome Home

Alex Day, Nick Fauchald, David Kaplan, Devon Tarby, Tyson Buhler

Cool Beans
A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more–featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious,...
Cool Beans : The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein

Joe Yonan

Ripe Figs
The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat...
Ripe Figs : Recipes and Stories from Turkey, Greece, and Cyprus

Yasmin Khan

Mister Jiu’s in Chinatown
The acclaimed chef behind the Michelin-starred Mister Jiu’s in San Francisco’s Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. Brandon Jew took a roundabout journey to cooking, but when he found himself inspired by the Chinese food he grew up...
Mister Jiu’s in Chinatown : Recipes and Stories from the Birthplace of Chinese American Food

Brandon Jew, Tienlon Ho

Take One Fish
Forget everything you thought you knew about fish cookery. Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes...
Take One Fish : The New School of Scale-To-Tail Cooking and Eating

Josh Niland

Mother Grains
The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows...
Mother Grains : Recipes for the Grain Revolution

Roxana Jullapat

monk
An evocative and personal chef monograph — and an ode to wood-fired cooking — from Japan's exciting emerging chef monk is the story of Yoshihiro Imai's 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto. Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the...
monk : Light and Shadow on the Philosopher’s Path

Yoshihiro Imai, Naomi Reis (Translated by)

Mosquito Supper Club
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Bookplate-signed copies available For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato...
Mosquito Supper Club : Cajun Recipes from a Disappearing Bayou

Melissa M. Martin

Cook, Eat, Repeat
A delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose “Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than...
Cook, Eat, Repeat : Ingredients, Recipes, and Stories

Nigella Lawson

The Flavor Equation
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Bookplate-signed copies available! "Deep and illuminating, fresh and highly informative. a most brilliant achievement. – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of...
The Flavor Equation

Nik Sharma

The Man Who Ate Too Much
The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped. After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard,...
The Man Who Ate Too Much : The Life of James Beard

John Birdsall W. W. Norton & Company