A Feast for the Mind and Soul: 2023 James Beard Foundation Book Award Winners
James Beard Award Winner Michael Tremblay, Interview
The culinary world is a dynamic universe, ever-changing and growing, celebrating diverse voices and rich flavors. The books that make it to our kitchen shelves are more than just compilations of recipes; they tell stories, advocate for change, and connect us to cultures and communities across the globe.
The 2023 James Beard Foundation Book Awards stand as a testament to this rich tapestry, shining a spotlight on the most exemplary books that were published in the United States in 2022. As a passionate food journalist, I'm thrilled to share with you the winners of this year's awards, showcasing a splendid mix of innovation, tradition, and insight.
Baking and Desserts: Irina Georgescu's "Tava: Eastern European Baking and Desserts from Romania & Beyond" invites readers into the enchanting world of Eastern European pastry arts. A sweet journey that transcends borders, Georgescu's book is a tribute to regional recipes passed down through generations.
Beverages: Whether you are looking for insights into crafting cocktails like a pro with Toby Maloney and Emma Janzen's "The Bartender's Manifesto" or exploring the ancient art of Japanese sake with Nancy Matsumoto and Michael Tremblay's guide, there's inspiration for all who appreciate the art of beverages.
Bread and the Perfect Loaf: Maurizio Leo's "The Perfect Loaf" takes bread baking to a new dimension, blending science with the sensory pleasure of sourdough.
A Call for Advocacy: The new category of Food Issues and Advocacy celebrates Psyche A. Williams-Forson's "Eating While Black: Food Shaming and Race in America." This powerful piece engages with the complex intersections of race and culinary practices, an essential read in our contemporary times.
Global Flavors and Local Traditions: From the vibrant streets of Mexico with Rick Martínez's "Mi Cocina" to the soulful barbecue traditions in Kevin Bludso's "Bludso's BBQ Cookbook," the awards traverse a delectable journey across cuisines.
Vegetable-Focused Cooking: Hannah Che's "The Vegan Chinese Kitchen" brings to the table a fresh perspective on a thousand-year-old tradition, weaving modern tales and timeless recipes.
Visual Feast: The award for Visuals went to Joanna Hu and Armelle Habib's "Chinese-ish," celebrating authenticity through images and flavors that resonate with the home-cooked essence.
Emerging Voice: Illyanna Maisonet's "Diasporican: A Puerto Rican Cookbook" stands out as a unique narrative connecting Puerto Rican culinary history with modern interpretations.
This year's James Beard Foundation Book Awards reflect a broad spectrum of culinary culture. Whether you are a home cook seeking inspiration, a professional aiming to sharpen your skills, or a reader longing for a delectable literary experience, these books offer something for everyone.
The awards, as stated by Erica Skolnik, Chair of the James Beard Foundation’s Book Awards program, play a vital role in celebrating and uplifting diverse voices. They honor creativity, knowledge, and advocacy, enhancing our understanding of the role food plays in defining and shaping our communities.
In celebrating these extraordinary authors and their works, we also honor the spirit of the James Beard Foundation, a non-profit that has supported the culinary arts for over 30 years. It's not just about recognizing talent but nurturing a resilient and flourishing industry that honors diverse communities and builds a more equitable and sustainable future.
These books are more than just pages; they are gateways into a world where food becomes an art, a connection and a call to action. Explore these culinary gems and enrich your culinary journey, for they are indeed a feast for the mind and soul.
Exploring Japanese Craft Sake with Sake Samurai and James Beard Award Winner, Michael Tremblay
In a recent illuminating episode of Chef AF, we had the privilege of interviewing James Beard Award winner and Sake Samurai, Michael Tremblay, co-author of "Exploring the World of Japanese Craft Sake: Rice, Water, Earth." Tremblay's expertise in sake took center stage as he delved into the evolution of sake in the food and beverage industry, the innovative collaboration with SOTO, and the launch of SOTO's new Limited-Edition series. His passion for making sake accessible to a wide audience resonated throughout our conversation, making it a must-listen for culinary enthusiasts and sake novices alike.
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