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 2013 award finalists this morning for four of their prestigious awards, including the cookbook category.

This year, highlights include Yotam Ottolenghi and Sami Tamimi's Jerusalem, Thomas Keller and Sebastien Rouxel for Bouchon Bakery, Charles Phan for Vietnamese Home Cooking, Naomi Duguid for Burma: Rivers of Flavor, and many more worthy books. Saveur, Food & Wine and Gilt Taste were among the notable publications nominated for great stories.

The awards have been given out for the last 27 years. Winners will be announced at IACP's awards ceremony on April 9 in San Francisco as part of IACP's 35th annual conference. For those of you not among the initiated, the IACP describes itself thusly: “Founded in 1978, IACP connects culinary professionals with the people, places, and knowledge they need to succeed. IACP boasts members from 32 countries and serves as the leading forum for culinary professionals from all backgrounds.” Turn the page for the complete list.

IACP Cookbook Awards Finalists


The Farm: Rustic Recipes for a Year of Incredible Food

by Ian Knauer

(Houghton Mifflin Harcourt)

Hiroko's American Kitchen: Cooking with Japanese Flavors

by Hiroko Shimbo

(Andrews McMeel Publishing)

Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes

by Robb Walsh

(Ten Speed Press)

Baking: Savory or Sweet

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

by Ken Forkish

(Ten Speed Press)

The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!

by Liz Gutman, Jen King

(Workman Publishing)

Simply Sensational Cookies

by Nancy Baggett

(Houghton Mifflin Harcourt)

Chefs and Restaurants

Bouchon Bakery

by Thomas Keller, Sebastien Rouxel

(Artisan Books, a division of Workman Publishing)

Jerusalem: A Cookbook

by Yotam Ottolenghi, Sami Tamimi

(Ebury Publishing (UK)/Ten Speed Press (USA))

Vietnamese Home Cooking

by Charles Phan

(Ten Speed Press)

Children, Youth and Family

Dinner: A Love Story: It all begins at the family table

by Jenny Rosenstrach

(HarperCollins Publishers)

Teen Cuisine: New Vegetarian

by Matthew Locricchio

(Amazon Children's Publishing)

The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket

by Katie Workman

(Workman Publishing)


La Cucina Italiana Encyclopedia of Italian Cooking

by The Editors of La Cucina Italiana


The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

by Annie Rigg, Paul McCartney

(Kyle Books)

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook

by Scott Mowbray, Ann Taylor Pittman

(Oxmoor House)

Culinary History

101 Classic Cookbooks: 501 Classic Recipes

Editor Fales Library

(Rizzoli International Publications, Inc.)

Cheese and Culture: A History of Cheese and its Place in Western Civilization

by Paul S. Kindstedt

(Chelsea Green Publishing)

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in

Food and Culture)

by Anne Willan, Mark Cherniavsky, Kyri Claflin

(University of California Press)

Culinary Travel

Burma: Rivers of Flavor

by Naomi Duguid

(Artisan Books, a division of Workman Publishing)

Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market

by Jess Thomson, Clare Barboza (photography)

(Sasquatch Books)

Sustenance: Food Traditions in Italy's Heartland

by Elizabeth Wholey

First Book: The Julia Child Award

Japanese Farm Food

by Nancy Singleton Hachisu

(Andrews McMeel Publishing)

The Smitten Kitchen Cookbook

by Deborah Perelman

(Random House, Inc. (Alfred A. Knopf))

Vietnamese Home Cooking

by Charles Phan

(Ten Speed Press)

Food and Beverage Reference/Technical

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

by Sandor Ellix Katz

(Chelsea Green Publishing)

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

by Gianaclis Caldwell

(Chelsea Green Publishing)

Modernist Cuisine at Home

by Nathan Myhrvold, Maxime Bilet

(The Cooking Lab, LLC)

Food Matters

The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

by Tracie McMillan


Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good

by Barb Stuckey

(Free Press, a division of Simon and Schuster)

Why Calories Count: From Science to Politics (California Studies in Food and Culture)

by Marion Nestle, Malden Nesheim

(University of California Press)

Food Photography and Styling

Bouchon Bakery

by Thomas Keller, Sebastien Rouxel

(Artisan Books, a division of Workman Publishing)

Canal House Cooks Every Day

by Melissa Hamilton, Christopher Hirsheimer

(Andrews McMeel Publishing)

Jerusalem: A Cookbook

by Yotam Ottolenghi, Sami Tamimi

(Ebury Publishing (UK)/Ten Speed Press (USA))


Gran Cocina Latina: The Food of Latin America

by Maricel Presilla

(W. W. Norton & Company)

How to Cook Everything The Basics: All You Need to Make Great Food–With 1,000 Photos

by Mark Bittman

(Houghton Mifflin Harcourt)

True Food: Seasonal, Sustainable, Simple, Pure

by Andrew Weil, Sam Fox with Michael Stebner

(Little, Brown and Company)

Health and Special Diet

The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer

by Barbara Unell, Judith Fertig

(Andrews McMeel Publishing)

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook

by Scott Mowbray, Ann Taylor Pittman

(Oxmoor House)

Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook

by Liana Krissoff

(Stewart, Tabori & Chang, an imprint of Abrams)


Burma: Rivers of Flavor

by Naomi Duguid

(Artisan Books, a division of Workman Publishing)

Jerusalem: A Cookbook

by Yotam Ottolenghi, Sami Tamimi

(Ebury Publishing (UK)/Ten Speed Press (USA)

A Sardinian Cookbook

by Giovanni Pilu, Roberta Muir

(Penguin Books)

Literary Food Writing

The Art of the Restaurateur

by Nicholas Lander

(Phaidon Press)

The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance

by Thomas McNamee

(Free Press, a division of Simon and Schuster)

Yes, Chef: A Memoir

by Marcus Samuelsson

(Random House)

Single Subject

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home

by Andrea Nguyen

(Ten Speed Press)

Modern Sauces: More than 150 Recipes for Every Cook, Every Day

by Martha Holmberg

(Chronicle Books)

Roots: The Definitive Compendium with more than 225 Recipes

by Diane Morgan, Antonis Achilleos (photography)

(Chronicle Books)

Wine, Beer or Spirits

Canadian Whisky: The Portable Expert

by Davin de Kergommeaux

(McClelland & Stewart, a division of Random House of Canada Limited)

Frontera: Margaritas, Guacamoles, and Snacks

by Rick Bayless, Deann Groen Bayless

(W. W. Norton & Company)

The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec

by Ian Mount

(W. W. Norton & Company)

Bert Greene Awards Finalists

Best Culinary Writing With or Without Recipes

– John O'Connor


“A Feast for All”

– Alexander Lobrano


“Eternal Terrain”

– Mei Chin

“I Feared You Cilantro, Now I Love You Too Much”

– Mei Chin

“Rhubarb's Ruby Submission”

Writing That Makes a Difference

– Barry Estabrook

Eating Well

“Sweet Summer Corn”

– Rowan Jacobsen

Eating Well

“Swimming Upstream”

– Matt Goulding

“The Long Harvest”

Writing About Beverages

– Kara Newman

“Cognac's Sultry Soul”

– Mike Seely

Seattle Weekly

“Murray Stenson's Accidental Tourists”

– Hanna Neuschwander

Edible Seattle

“The Coffee in Your Cup”

– Charles Antin

Food and Wine

“Trading Up: $43 Box Wine to $600 Burgundy”

Culinary Travel or Memoir

– Rebecca Flint Marx

“From Sex Cake to Spurned Salad”

– Alexander Lobrano


“My Spanish Sanctuary”

– Matt Goulding

Gastronomica: The Journal of Food and Culture

“Table for One”

Instructional Writing

– William Alexander, with contributions from Meryl Rosofsky, Alex Rush, Kellie Evans, Dana Bowen, Ben Mims, Marne Setton


“American Bread”

– Diane Morgan, Vivian Jao, Maya Kaimal, Sara Forte, Leah Holzel, Tracey Seaman

Every Day with Rachael Ray


– Daniel Gritzer, recipes by Seamus Mullen

Food and Wine

“The Gastronaut Files: Fire-Powered Paella”

Digital Media Awards Finalists

Culinary Blog

– Salted and Styled

Libbie Summers and Chia Chong

– Food for the Thoughtless

Michael Procopio

– Jun-Blog

Jun Belen

Short Video Series


Kitchen Confidence

– Ask the Experts

Intriguing Use of Technology

– My Provence

Laurent Gras

– Find. Eat. Drink

Culinary Web Site




Culinary Brand, Retail or Product Site

– Eat Boutique

Maggie Battista

– My Cooking Coach

Charles Delmar

Long Format Audio

– Dining Around with Joel Riddell


Host: Joel Riddell

Short Format Audio

– Food in Two Worlds


– Here & Now


Awards of Excellence Finalists

Cooking School of the Year

– Institute for Culinary Education

– Central Market Cooking Schools

– Sur La Table Culinary Program

Cooking Teacher of the Year

– Nitokrees Tadrous Carpita, CCP

– Thor Erickson

– Virginia Willis

Culinary Tour Operator of the Year

– Kirsten Dixon

– Joanne Weir

Food Photographer of the Year

Alice M. Hart

Youth Advocate of the Year

– Lynn Walthers

Entrepreneur/Business Person of the Year

– Dorothy Cann Hamilton

Corporate Marketing Campaign of the Year

– Darigold

See also:

2012 IACP Award Winners Announced

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