Jane Grigson Award

• 1992: Margaret Visser, The Rituals of Dinner
• 1993: Betty Fussell, The Story of Corn: The Myths and History, the Culture and Agriculture, the Art and Science of America's Quintessential Crop
• 1994: William Woys Weaver and Jerry Orabona, Pennsylvania Dutch Country Cooking
• 1995: Elizabeth David and Jill Norman, Harvest of the Cold Months: The Social History of Ice and Ices
• 1996: Sandra L. Oliver, Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century
• 1997: Rachel Laudan, The Food of Paradise: Exploring Hawaii's Culinary Heritage
• 1998: William Woys Weaver, Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History
• 2001: Jean Andrews, The Pepper Trail: History and Recipes from Around the World
• 2002: Diane Kochilas, The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
• 2002: Stephen Brook and Gary Latham, Bordeaux: People, Power and Politics
• 2004: Paul Bertolli, Cooking by Hand
• 2005: Grace Young and Alan Richardson, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking through Recipes and Lore
• 2006: Marcie Cohen Ferris, Matzoh Ball Gumbo: Culinary Tales of the Jewish South
• 2006: Elizabeth Andoh, Washoku: Recipes from the Japanese Home Kitchen
• 2007: Amy Besa and Romy Dorotan, Memories of Philippine Kitchens: Stories and Recipes from Far and Near
• 2008: Ken Albala, Beans: A History
• 2008: George M. Taber, To Cork or Not to Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle
• 2009: Fuchsia Dunlop, Shark's Fin and Sichuan Pepper:A Sweet-Sour Memoir of Eating in China
• 2011: Greg Marley, Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
• 2011: Peter Menzel and Faith D'Aluisio, What I Eat: Around the World in 80 Diets
• 2012: Barry Estabrook, Tomatoland
• 2012: Stanley Ginsberg and Norman Berg, Inside the Jewish Bakery
• 2013: Anne Willan, Mark Cherniavsky, Kyri Claflin, The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
• 2014: Jancis Robinson, Julia Harding & Jose Vouillamoz, Wine Grapes
• 2015: Dave Arnold, Liquid Intelligence: The Art & Science of the Perfect Cocktail
• 2017: Joy Santlofer, Food City: Four Centuries of Food-Making in New York
• 2018: Nathan Myhrvold and Francisco Migoya, Modernist Bread