Loading...
Awards and Contests

2012 IACP Award Winners Announced

Comments (0)

By

Tue, Apr 3, 2012 at 2:47 PM

click to enlarge iacp_logo_thumb_275x246.jpeg
The IACP, which would be the International Association of Culinary Professionals and not the International Association of Chiefs of Police -- yes, that's an old joke now, but you try googling IACP and see what you

get -- announced their 2012 award winners at their annual conference last night in New York City. The event was hosted by Mo Rocca of the Cooking Channel show Food(ography).

This year's winners included L.A.'s very own KCRW's Good Food with Evan Kleiman for Audio Series (Long Format); Tasting India by Christine Manfield won Cookbook of the Year; Modernist Cuisine by Nathan Myhrvold, Chris Young, Maxime Billet in The Design Award and Professional Kitchens category; Ancient Grains for Modern Meals by Maria Speck for First Book (The Julia Child Award); and in the Food and Beverage Reference/Technical category, Ruhlman's Twenty by Michael Ruhlman. Other notable winners included Saveur.com for Culinary Website, and Gilt Taste for Culinary Product or Brand Website. There are plenty of other winners in plenty of other categories, including one for Corporate Marketing Campaign of the Year. Who knew.

Turn the page for the complete list of winners via Eater. (Why Eater? Because the IACP has not yet finished their press release, nor posted the results on their website. They directed us to Eater. Therefore to Eater.)

Cookbook Awards:

· Cookbook of the Year: "Tasting India" (Author: Christine Manfield; Editor: Allison Cowin; Publisher: Penguin Group Australia)

· People's Choice: "Art of Pasta" (Cookbook), Shiksa in the Kitchen, Tori Avery (Blog)

· American: "The Apple Lover's Cookbook" (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)

· Baking: "Baking Style: Art Craft Recipes" (Author: Lisa Yockelson; Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.)

· Chefs and Restaurants: "The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong" (Author: Alan Wong; Publisher: Watermark Publishing)

· Children, Youth, and Family: "My Family Table" (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel)

· Compilations: "The Cakebread Cellars American Harvest Cookbook" (Authors: Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press)

· Culinary History: "High on the Hog" (Author: Jessica Harris; Editor: Kathy Belden; Publisher: Bloosmbury USA)

· Culinary Travel: "Tasting India" (Author: Christine Manfield; Editor: Alison Cowan; Publisher: Penguin Group Australia)

· The Design Award and Professional Kitchens: "Modernist Cuisine" (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)

· First Book - The Julia Child Award: "Ancient Grains for Modern Meals" (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press);

· Food and Beverage Reference/Technical: "Ruhlman's Twenty" (Author: Michael Ruhlman; Editors: Bill LeBlond and Sarah Billingsley; Publisher: Chronicle Books)

· Food Matters: "Tomatoland" (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel)

· Food Photography and Styling: "The Art of Pasta" (Author: Lucio Galletto; Editor: Alison Cowan; Publisher: Penguin Group Australia)

· General: "All About Roasting" (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)

· Health and Special Diet: "Ancient Grains for Modern Meals" (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press)

· International: "The Food of Spain" (Author: Claudia Roden; Editor: Libby Edelson; Publisher: HarperCollins/Ecco)

· The Jane Grigson Award: "Tomatoland" (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel, "Inside the Jewish Bakery" (Authors: Stanley Ginsberg and Norman Berg; Publisher: Camino Books)

· Literary Food Writing: "The Table Comes First" (Author: Adam Gopnik; Publisher: Knopf)

· Single Subject: "All About Roasting" (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)

· The Visionary Achievement Awards: "Modernist Cuisine" (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)

· Wine, Beer, or Spirits: "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes..." (Author: Brad Thomas Parsons; Editor: Emily Timberlake; Publisher: Ten Speed Press)

New Media & Broadcast Awards:

· Televised Culinary Series: "Essential Pepin" (Host: Jacques Pepin, KQED-TV)

· Culinary Blog: 5 Second Rule (Cheryl Sternman Rule)

· Culinary Website: Saveur.com

· Culinary Product or Brand Website: Gilt Taste

· Intriguing Use of New Technology: SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context)

· Video Series (Short Program Format): Saveur's "Sandwich Stories"

· Audio Series (Long Format): KCRW's Good Food with Evan Kleiman

· Audio Series (Short Format): Southern Foodways Oral History: Gathering the Stories Behind Food

· Humorous Video Short: "Spaghetti with 100 Sweet Tomatoes" (The Recipe Project)

Bert Greene Awards:

· Culinary Writing With or Without Recipes: "The Cake That Makes Our Family" (Lila Byock, Gilt Taste)

· Culinary Writing About Beverages: "Beer Wars" (Kevin Cook, Playboy)

· Instructional Culinary Writing with Recipes: "Eat Shoots & Leaves" (a series by Raquel Pelzel, Amanda Cohen, Aki Kamozawa & Alex Talbot, Adam Erace, Sheri Castle; Gilt Taste)

· Culinary Travel Writing or Memoirs and Personal Essays: "Sibling Rivalry at the Stove" (Tamar Adler, Gilt Taste)

· Culinary Writing That Makes a Difference: "Is This the Food of the Future?" (John McQuaid, Eating Well)

Awards of Excellence:

· Cooking Teacher of the Year: Candy Argonedizza

· Consumer Educational and Communication Materials of the Year: The Beef Checkoff

· Corporate Marketing Campaign of the Year: Darigold

· Culinary Tour Operator of the Year: George Geary, CCP

· Culinary Youth Advocate of the Year: Purple Asparagus

· Entrepreneur or Business Person of the Year: Lia Huber

· Food Photographer or Stylist of the Year: Todd Coleman, Saveur

· Test Kitchen Professional of the Year: BJ Food Consulting

· Vocational Cooking School of the Year: International Culinary Center

· Wine Steward or Sommelier of the Year: International Culinary School at Illinois Institute of Art Chicago

Special Recognition:

· Humanitarian: Ann Cooper, Lunch Lessons, LLC

· Lifetime Achievement: Fedele Bauccio, CEO and Cofounder of Bon Appetit Management Company

· Community Service: Bob Lewis and Barry Benepe, founders of NYC Greenmarket

Culinary Classics Book Awards:

· "La Technique: An Illustrated Guide to the Fundamental Technique of Cooking," Jacques Pepin (Times Books/PocketBooks, 1978)

· "The New York Times Cookbook," Craig Claiborne (Harper, 1961)

· "James Beard's American Cookery," James Beard (Little Brown and Company, 1972)

· "The Art of Eating" by M.F.K.Fisher (World Publishing Company/ Macmillan, 1954)

· "Paul Prudhomme's Louisiana Kitchen," Paul Prudhomme (William Morrow, 1984)

Related Content

Related

Now Trending

Slideshows

  • Ramen Yokocho Festival in Little Tokyo
    Little Tokyo in downtown Los Angeles became a ramen paradise over the weekend as part of the Japanese cultural festival Nisei Week. Everything was hot -- from the food, to the weather, to the scene. All photos by Danny Liao.
  • Pollo Loco at ChocoChicken
    ChocoChicken is a restaurant dedicated to chocolate-flavored chicken. It sounds like a joke. And when Adam Fleischman, founder of the Umami empire and monetary force behind many other L.A. restaurants, announced in January that he’d be opening a concept based not around mole but actual, yes, chocolate-flavored chicken, many of us treated it as a joke. It is not.
  • Daw Yee: Mission of Burma
    L.A. has a very small pool of Burmese restaurants; among them, Daw Yee does not boast the most extensive menu. Nonetheless, Daw Yee, in Monterey Park, is fascinating for one big reason — namely, that it gives L.A. something unusual: a Burmese restaurant that caters to younger diners.