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The IACP, which would be the International Association of Culinary Professionals and not the International Association of Chiefs of Police — which comes up first on a Google search, proving again that cops can maybe SEO better than writers — yesterday announced the finalists for the 2012 Cookbook Awards, the Bert Greene Awards for Food Journalism, and the New Media and Broadcast Awards — the latter category (websites! culinary blogs!) for the first time in the IACP's 26 years of doing this to us. Winners will be announced at the awards ceremony on April 2 in New York during the IACP annual conference.

Some highlights of those nominated this year: Jacques Pepin and Ming Tsai for best television series; Maria Speck for her first book, Ancient Grains for Modern Meals; Yotam Ottolenghi's Plenty for Single-Subject Cookbook; Michael Ruhlman's Ruhlman's Twenty for Food and Beverage Reference/Technical; Peter Reinhart's Pizza Quest for Culinary Blog; Gilt Taste for, well, lots of things; and KCRW's Good Food With Evan Kleiman for Audio Series (Long Format). (Go Evan!)

For a complete list, turn the page.

Cookbook Awards:

American:

“American Flavor” (Author: Andrew Carmellini; Editor: Libby Edelson; Publisher: Ecco/Harper Collins); “The Apple Lover's Cookbook” (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W.W. Norton & Company); “The Homesick Texan” (Author: Lisa Fain; Editor: Leslie Wells; Publisher: Hyperion)

Baking:

“Baking Style: Art Craft Recipes” (Author: Lisa Yockelson; Editor: Pamela Chirls; Publisher: John Wiley & Sons); “Cooking With Chocolate: Essential Recipes and Techniques” (Author: Frédéric Bau; Editor: Kate Mascaro; Publisher: Flammarion); “Illustrated Step-by-Step Baking” (Author: Caroline Bretherton; Editor: Rebecca Warren; Publisher: DK/Penguin Group)

Chefs and Restaurants: “Home Cooking With Jean-Georges” (Author: Jean-Georges Vongerichten; Editor: Rica Allannic; Publisher: Clarkson Potter/Random House); “The Art of Living According to Joe Beef: A Cookbook of Sorts” (Authors: Frederic Morin, David McMillan, Meredith Erickson; Editor: Julie Bennett; Publisher: Ten Speed Press); “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); “The Best Homemade Baby Food on the Planet” (Author: Tina Ruggerio; Editor: Amanda Waddel; Publisher: Fair Winds Press); “The Family Dinner” (Author: Laurie David; Editor: Karen Murgolo; Publisher: Hachette Book Group)

Compilations:

“Fine Cooking in Season” (Authors: Fine Cooking editors; Publisher: Taunton Press); “The Cakebread Cellars American Harvest Cookbook” (Authors: Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press); “The Cooks' Illustrated Cookbook” (Editors: Jack Bishop, Elizabeth Carduff, Lori Galvin; Publisher: America's Test Kitchen)

Culinary History:

“Dying on the Vine: How Phylloxera Transformed Wine” (Author: George Gale; Editor: Blake Edgar; Publisher: University of California Press); “High on the Hog” (Author: Jessica Harris; Editor: Kathy Belden; Publisher: Bloosmbury USA); “Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920” (Author: Andrew P. Haley; Editor: Mark Simpson-Vos; Publisher: University of NC Press)

Culinary Travel:

“A Family in Paris” (Author: Jane Paech; Editor: Ariane Durkin; Publisher: Penguin Group Australia); “Tasting India” (Author: Christine Manfield; Editor: Alison Cowan; Publisher: Penguin Group Australia); “Ultimate Food Journeys” (Author/Publisher: DK Publishing; Editor: Allie Singer)

First Book – The Julia Child Award:

“Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner, Dawn Yanagihara; Publisher: Ten Speed Press); “Bi-Rite Market's Eat Good Food” (Authors: Sam Mogannam, Dabney Gough; Editor: Melissa Moore; Publisher: Ten Speed Press); “The Apple Lover's Cookbook” (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W.W. Norton & Company)

Food and Beverage Reference/Technical:

“Ruhlman's Twenty” (Author: Michael Ruhlman; Editors: Bill LeBlond, Sarah Billingsley; Publisher: Chronicle Books); “The Art of Beef Cutting” (Author: Kari Underly; Editor: Christine McKnight; Publisher; John Wiley & Sons); “Whole Beast Butchery” (Author: Ryan Farr; Editor: Lorena Jones; Publisher: Chronicle Books)

Food Matters:

“Good Fish: Sustainable Seafood Recipes From the Pacific Coast” (Author: Becky Selengut; Publisher: Sasquatch Books); “Tomatoland” (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel); “Wild Flavors: One Chef's Transformative Year Cooking From Eva's Farm” (Author: Didi Emmons; Editor: Ben Watson; Publisher: Chelsea Green Publishing)

Food Photography and Styling:

“Cooking My Way Back Home: Recipes From San Francisco's Town Hall” (Authors: Mitchell Rosenthal, John Pult; Photographer/Stylist: Paige Green; Editor: Jenny Wapner; Publisher: Ten Speed Press); “The Art of Pasta” (Author: Lucio Galletto; Editor: Alison Cowan; Publisher: Penguin Group Australia); “The Macy's Culinary Council Thanksgiving and Holiday Cookbook” (Editor: Steve Siegelman; Photographer: Maren Caruson; Stylist: George Dolese; Publisher: The Book Kitchen)

General:

“All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W.W. Norton & Company); “Essential Pepin: More Than 700 All-Time Favorites From My Life in Food” (Author: Jacques Pepin; Publisher: Houghton Mifflin Harcourt); “My Family Table” (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel)

Health and Special Diet:

“Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner, Dawn Yanagihara; Publisher: Ten Speed Press); “Food Intolerance Management Plan” (Authors: Dr. Sue Shepherd, Dr. Peter Gibson; Editor: Rachel Carter; Publisher: Penguin Group Australia); “The Sweet life: Diabetes Without Boundaries” (Author: Sam Talbot; Editor: Pam Krauss; Publisher: Rodale)

International:

“Seoultown Kitchen” (Author: Debbie Lee; Editor: Anja Schmidt; Publisher: Kyle Books); “The Food of Spain” (Author: Claudia Roden; Editor: Libby Edelson; Publisher: HarperCollins/Ecco); “The Country Cooking of Italy” (Author: Coleman Andrews; Editors: Bill LeBlond, Dawn Yanigihara; Publisher: Chronicle Books)

Literary Food Writing:

“Season to Taste” (Author: Molly Birnbaum; Editor: Matt Weiland; Publishers: HarperCollins/Ecco); “The Sorcerer's Apprentice: A Season in the Kitchen at Ferran Adria's El Bulli” (Author: Lisa Abend; Editor: Leslie Meredith; Publisher: Free Press/Simon & Schuster); “The Table Comes First” (Author: Adam Gopnik; Publisher: Knopf)

Professional Kitchens:

“Modernist Cuisine” (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab); “Professional Garde Manger” (Authors: Lou Sackett, Jaclyn Pestka, Wayne Gisslen; Editor: Mary J. Cassells; Publisher: John Wiley & Sons); “The Professional Chef, 9th Edition” (Author: Culinary Institute of America; Editor: Pamela Chirls; Publisher: John Wiley & Sons)

Single Subject:

“All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W.W. Norton & Company); “Odd Bits: How to Cook the Rest of the Animal” (Author: Jennifer McLagen; Editor: Jenny Wapner; Publisher: Ten Speed Press); “Plenty” (Author: Yotam Ottolenghi; Editors: Lorena Jones, Sarah Billingsley; Publisher: Chronicle Books)

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); “Mastering Wine for the Asian Palate” (Author: Jennie Cho Lee; Publisher: Asset Publishing and Research, GrapeXpectations Asia Ltd. Hong Kong); “The Food Lover's Guide to Wine” (Authors: Karen Page, Andrew Dornenburg; Editor: Michael Sand; Publisher: Little, Brown & Co.)

New Media & Broadcast Awards:

Culinary Blog:

5 Second Rule (Cheryl Sternman Rule); Bona Fide Farm Food (Tom Hirschfeld); Pizza Quest (Peter Reinhart)

Culinary Website:

Chow.com; Saveur.com; Find. Eat. Drink.

Culinary Product or Brand Website:

Camp Blog Away; The Official Homepage of the Idaho Potato; Gilt Taste

Intriguing Use of New Technology:

SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context); The Informed Chef series (Technology-enhanced cookbooks); BakeSpace.com's Cookbook Café (A grassroots cookbook creator program)

Televised Culinary Series:

“Essential Pepin” (Host: Jacques Pepin, KQED-TV); “Simply Ming” (Host: Ming Tsai, WBGH-TV); “New York Chow Report” (Host: Alexandra Van Buren, NY1 and Chow.com)

Video Series (Short Program Format):

Saveur's “Sandwich Stories”; The Perennial Plate; EatTV.com

Audio Series (Long Format):

“Cooking With the Moms”; KCRW's “Good Food With Evan Kleiman”

Audio Series (Short Format):

Southern Foodways Oral History: Gathering the Stories Behind Food (Category Winner)

Humorous Video Short:

“Spaghetti With 100 Sweet Tomatoes” (The Recipe Project); “How to Peel Garlic in 10 Seconds” (Saveur); “The Good, the Bad and the Leafy” (GiltTaste.com)

The Bert Greene Awards:

Culinary Writing With or Without Recipes:

“Cherry Season” (Darlene West, Leite's Culinaria);
”For Pepin, Cooking Is About Technique, Not Stardom” (Michele Kayal, Associated Press);
”The Cake That Makes Our Family” (Lila Byock, Gilt Taste)

Culinary Writing About Beverages:

“Beer Wars” (Kevin Cook, Playboy); “Cocktail Pairings at Clyde Common” (Emily Bell, StarChefs); “Whiskey Rebellion” (Rebecca Barry, Saveur)

Instructional Culinary Writing With Recipes:

“The Only Cake Story You'll Ever Need” (Dawn Perry, Real Simple); “The Soup for Life” (Anna Thomas, Eating Well); “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:

“(Not) Ducking a Legacy” (Francis Lam, Gilt Taste); “Sibling Rivalry at the Stove” (Tamar Adler, Gilt Taste); “The Boys Club” (Hunter Lewis, Saveur); “Czech, Please” (Juliet Wittman, Westword)

Culinary Writing That Makes a Difference:

“Is This the Food of the Future?” (John McQuaid, Eating Well); “The Most Important Fish in the Sea,” (Alison Fairbrother and Randy Fertel, Gilt Taste); “What Will Fracking Do to Your Food Supply?” (Barry Estabrook, Gilt Taste)


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