The James Beard Awards are many and varied: there are awards for best regional chefs and best restauranteurs, best bar program, and, of course, books. In fact, for books there are three finalists in each of the eleven categories. That's a lot of food and drink on the page. Below are the finalists in a handful of categories; the full list is available at the James Beard Foundation website. Winners in the books categories will be announced on April 26th.
American Cooking Finalists
The Beetlebung Farm Cookbook by Chris Fischer
Heartlandia: Heritage Recipes from Portland's The Country Cat by Adam and Jackie Sappington with Ashley Gartland
The Southerner's Cookbook by David DiBenedetto and the Editors of Garden & Gun
Baking and Dessert Finalists
The Everyday Baker: Recipes and Techniques for Foolproof Baking by Abigail Johnson Dodge
The New Sugar & Spice: A Recipe for Bolder Baking by Samantha Seneviratne
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens
General Cooking Finalists
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
Mark Bittman's Kitchen Matrix by Mark Bittman
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie with Kitty Greenwald
International Cooking Finalists
Preserving the Japanese Way by Nancy Singleton Hachisu
Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam with Jennifer Sit
Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook
Vegetable Focused and Vegetarian Finalists
A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) by Anna Jones
V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks by Michael Anthony
Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffrey
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