{"title":"2026 James Beard Nominee","description":"\u003cp\u003eThe James Beard Media Awards are one of the most prestigious honors in food literature, and highlight excellence in books, broadcast media, and journalism covering food or drink-related content. Learn more about the \u003ca href=\"https:\/\/www.jamesbeard.org\/about-us\/our-story\" target=\"_blank\" rel=\"noopener\"\u003eJames Beard Foundation here\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"kin-caribbean-recipes-for-the-modern-kitchen","title":"Kin","description":"\u003cp\u003e\u003cspan\u003eAs the daughter of Jamaican immigrants, Marie Mitchell's cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers. Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book's eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBut while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours. Crackling with energy and heart, Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45377660813530,"sku":"9781324089216","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/kin.jpg?v=1718233562"},{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World","description":"\u003cp\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from \u003ci\u003eTop Chef\u003c\/i\u003e finalist Eric Adjepong.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith 100 soul-satisfying recipes and narrative essays, \u003c\/span\u003e\u003ci\u003eGhana to the World\u003c\/i\u003e\u003cspan\u003e reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003c\/span\u003e\u003ci\u003eGhana to the World\u003c\/i\u003e\u003cspan\u003e shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45915179417818,"sku":"9780593234778","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/ghanatotheworld.jpg?v=1730068112"},{"product_id":"kweyol-creole-recipes-stories-and-tings-from-a-st-lucian-chefs-journey","title":"Kwéyòl \/ Creole","description":"\u003cp\u003eJames Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGrowing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. \u003c\/span\u003e\u003ci\u003eKwéyòl \/ Creole\u003c\/i\u003e\u003cspan\u003e explores the cuisines and pivotal locales that form the basis of Nina’s unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn St. Lucia, when they say “Creole,” they don’t mean French-influenced. The St. Lucian Creole, or Kwéyol, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina’s lived. The dishes are full of flavor and the mood is chill.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFull of stunning travel photography and anchored by Nina’s singular culinary vision, \u003c\/span\u003e\u003ci\u003eKwéyòl \/ Creole\u003c\/i\u003e\u003cspan\u003e celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45915186397402,"sku":"9780593578971","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/kweyol.jpg?v=1730069310"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes","title":"Umma","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eBOOKPLATE-SIGNED COPIES AVAILABLE!\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLearn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of \u003ci\u003eCrying in H Mart\u003c\/i\u003e with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/li\u003e\n\u003cli\u003eRecipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/li\u003e\n\u003cli\u003eKitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45941023015130,"sku":"9781954210561","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/Umma.jpg?v=1730687918"},{"product_id":"dal-chawal-85-vegetarian-indian-recipes-combining-the-power-of-dal-and-rice","title":"Dal Chawal","description":"\u003cp\u003e\u003cspan\u003eA celebration of the two food categories\u003c\/span\u003e\u003cb\u003e—\u003c\/b\u003e\u003cspan\u003epulses and rice\u003c\/span\u003e\u003cb\u003e—\u003c\/b\u003e\u003cspan\u003ethat form the foundation of a traditional, homestyle Indian vegetarian diet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDal Chawal\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecelebrates traditional Indian comfort food through dal and rice, which together form the foundation of a homestyle Indian vegetarian diet. Dal is a Hindi word commonly used to describe all forms of pulses including dried beans, lentils, peas, and whole and split legumes. Chawal, the Hindi word for rice, is the perfect soulmate for dal. Not only a delicious harmony, together they form a completely balanced and nutritious meal.\u003c\/p\u003e\n\u003cp\u003eSapna Punjabi combines a lifelong vegetarian practice, Ayurvedic training, and expertise as a registered dietitian and nutritionist to create recipes that address many common dietary issues, including gut health and inflammation. This is Indian comfort food at its finest: economical, healthy, and delicious. \u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45967979872474,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/DalChawal.jpg?v=1731549519"},{"product_id":"by-heart-recipes-to-hold-near-and-dear","title":"By Heart","description":"\u003cdiv class=\"expandContent\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandContent\" id=\"desc_summary0593842650-content\"\u003eLearn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano\u003cbr\u003e\u003cbr\u003eGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBy Heart\u003c\/i\u003e, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.\u003cbr\u003e\u003cbr\u003eInspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.\u003c\/div\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":45969790828762,"sku":"9780593842652","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/byheart.jpg?v=1731621712"},{"product_id":"morgensterns-finest-ice-cream","title":"Morgenstern's Finest Ice Cream","description":"\u003cp\u003eAn ice cream manifesto, from the mind behind one of America’s best scoop shops.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNo one knows more about scoops and sundaes than “ice cream maestro” (\u003c\/span\u003e\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003cspan\u003e) Nicholas Morgenstern, owner and founder of Morgenstern’s Finest Ice Cream in New York City. 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A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. 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Why should food be any different? For nearly twenty years, Michael Shaikh’s job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, but also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA groundbreaking combination of travel writing, memoir, and cookbook, \u003c\/span\u003e\u003ci\u003eThe Last Sweet Bite\u003c\/i\u003e\u003cspan\u003e uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them. From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America’s westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMuch of what we eat today or buy in a market has been shaped by violence; in some form, someone’s history and politics is on the dinner table. \u003c\/span\u003e\u003ci\u003eThe Last Sweet Bite\u003c\/i\u003e\u003cspan\u003e aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47843492593882,"sku":"9780593442845","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/lastsweetbite.jpg?v=1778182912"},{"product_id":"eating-behind-bars-ending-the-hidden-punishment-of-food-in-prison","title":"Eating Behind Bars","description":"\u003cp\u003e\u003cstrong\u003eA 2026 James Beard Foundation Book Award Nominee in Food Issues and Advocacy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA vivid exploration of the food crisis affecting millions of incarcerated Americans,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEating Behind Bars\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esheds new light on the power—and peril—of what’s on our plates\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e “This eye-opening book will convince you that everyone—absolutely everyone—is deserving of nourishing food that affirms their humanity and dignity.”—José Andrés, chef and humanitarian\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePrisons and jails are America’s hidden “food deserts,” where hunger and malnourishment coexist with shocking levels of food waste because much of what is served is so awful it ends up in the trash. Breakfast, lunch, and dinner are tense and humiliating when incarcerated people are forced to eat in silence, finish meals within minutes, and disciplined with food deliberately worse than the standard fare.\u003c\/p\u003e\n\u003cp\u003eThis disturbing portrait came to light in 2020 when the nonprofit Impact Justice released the first-ever national examination of food in prison, catapulting the issue from the margins of prison litigation to the center of national conversations about mass incarceration and food justice. This landmark book digs deeper, revealing a systemic drive to cut costs at the expense of health and decency. It is also a story of resistance and hope, chronicling how incarcerated people and their allies are fighting back, as well as exploring “farm to tray” programs, chef-led initiatives, and other ways to make food in prison a source of healing and bring dignity back to the table.\u003c\/p\u003e","brand":"Book Larder","offers":[{"title":"Default Title","offer_id":47843512189146,"sku":"9781620978405","price":20.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/5957\/7004\/files\/eatingbehindbars.jpg?v=1778184403"}],"url":"https:\/\/booklarder.com\/collections\/2026-james-beard-nominee.oembed?page=2","provider":"Book Larder","version":"1.0","type":"link"}