James Beard Award Winners 2018

American Cooking

Homegrown: Cooking from My New England Roots by Matt Jennings

American Cooking

The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine by Erin French

American Cooking

The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley

WINNER

Baking and Dessert

BraveTart: Iconic American Desserts by Stella Parks

WINNER

Baking and Dessert

Sweet by Yotam Ottolenghi and Helen Goh 

Baking and Dessert

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor for Better Desserts by Bill Yosses and Peter Kaminsky

Beverage

3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson

Beverage

Meehan’s Bartender Manual by Jim Meehan

WINNER

Beverage

Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit by Emma Janzen

Restaurant and Professional

Modernist Bread: The Art and Science by Nathan Myhrvold and Francisco J. Migoya

 WINNER

Restaurant and Professional

On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox and Noah Galuten

Restaurant and Professional

State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and JJ Goode

General 

Christopher Kimball’s Milk Street: The New Home Cooking by Christopher Kimball

General

Dinner: Changing the Game by Melissa Clark

General

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

WINNER

Health and Special Diets

The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing by Carla Oates

Health and Special Diet

Deepa’s Secrets: Mouthwatering, Slow-Carb New Indian Recipes by Deepa Thomas

WINNER

Health and Special Diet

Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques by Nick Barnard

International

Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando

WINNER

International

Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anaya von Bremzen and Megan Fawn Schlow

International

The Palestinian Table by Reem Kassis

Writing

The Cooking Gene: A Journey Through African-American Culinary History in the Old South by Michael W. Twitty

WINNER and BOOK OF THE YEAR

Writing

The Taste of Empire: How Britain’s Quest for Food Shaped the Modern World by Lizzie Collingham

Writing

Photography

Cook Beautiful by Athena Calderone (photographs by Johnny Miller)

WINNER

Photography

Simple Fare: Spring and Summer by Karen Mordechai

Photography

Sweet by Yotam Ottolenghi and Helen Goh (photographys by Peden + Munk)

Reference, History and Scholarship

Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter Liem

WINNER

Reference, History and Scholarship

The Culinarians: Lives and Careers from the First Age of American Fine Dining by David S. Shields

Reference, History and Scholarship

Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. Presilla

Single Subject

Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods by Rachael S. Mamane

Single Subject

Offal Good: Cooking from the Heart, with Guts by Chris Cosentino and Michael Harlan Turkell

Single Subject

The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen

WINNER

Vegetable-Focused Cooking

The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires

Vegetable-Focused Cooking

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison

Vegetable-Focused Cooking

Six Seasons: A New Way with Vegetables by Joshua McFadden and Martha Holmberg

WINNER

Cookbook Hall of Fame: Betty Fussell