The winners of the 2024 James Beard Foundation Book Awards are:
General: Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Knopf)
International: The World Central Kitchen Cookbook by José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter)
Literary Writing: The Migrant Chef: The Life and Times of Lalo García by Laura Tillman (W. W. Norton & Company)
Baking and Desserts: Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn (Weldon Owen)
Beverage with Recipes: Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs (Hardie Grant North America)
Beverage without Recipes: Agave Spirits: The Past, Present, and Future of Mezcals by Gary Paul Nabhan and David Suro Piñera (W. W. Norton & Company)
Food Issues and Advocacy: Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes by Philip Gleissner and Harry Eli Kashdan (Rutgers University Press)
Reference, History, and Scholarship: White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation by Naa Oyo A. Kwate (University of Minnesota Press)
Restaurant and Professional: Fish Butchery: Mastering the Catch, Cut, and Craft by Josh Niland (Hardie Grant Books)
Single Subject: Pasta Every Day: Make It, Shape It, Sauce It, Eat It by Meryl Feinstein (Hachette Book Group)
U.S. Foodways: Love Japan: Recipes from Our Japanese American Kitchen by Aaron Israel and Sawako Okochi with Gabriella Gershenson (Ten Speed Press)
Vegetable-Focused Cooking: Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon (Knopf)
Visuals: The Book of Sichuan Chili Crisp by Yudi Echevarria (Ten Speed Press)
Emerging Voice: Mayumu: Filipino American Desserts Remixed by Abi Balingit (HarperCollins)
Cookbook Hall of Fame: Pierre Thiam
