Amy ScattergoodThe 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
American:
– 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)
Compilations
La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana
(Rizzoli)
– 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
(Scribner)
– 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))
General
– 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)
International
– 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
Saveur
“A Feast for All”
– Alexander Lobrano
Saveur
“Eternal Terrain”
– Mei Chin
gilttaste.com
“I Feared You Cilantro, Now I Love You Too Much”
– Mei Chin
gilttaste.com
“Rhubarb's Ruby Submission”
Writing That Makes a Difference
– Barry Estabrook
Eating Well
“Sweet Summer Corn”
– Rowan Jacobsen
Eating Well
“Swimming Upstream”
– Matt Goulding
roadsandkingdoms.com
“The Long Harvest”
Writing About Beverages
– Kara Newman
inspirato.com
“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
gilttaste.com
“From Sex Cake to Spurned Salad”
– Alexander Lobrano
Saveur
“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
Saveur
“American Bread”
– Diane Morgan, Vivian Jao, Maya Kaimal, Sara Forte, Leah Holzel, Tracey Seaman
Every Day with Rachael Ray
“Thanksgiving”
– 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
saltedandstyled.com
– Food for the Thoughtless
Michael Procopio
foodforthethoughtless.com
– Jun-Blog
Jun Belen
blog.junbelen.com
Short Video Series
– MDRN KTCHN
chow.com
Kitchen Confidence
food52.com
– Ask the Experts
saveur.com
Intriguing Use of Technology
– My Provence
Laurent Gras
altaeditions.com/ae/myprovence
– Find. Eat. Drink
findeatdrink.com
Culinary Web Site
– chow.com
– alimentumjournal.com
– food52.com
Culinary Brand, Retail or Product Site
– Eat Boutique
Maggie Battista
eatboutique.com
– My Cooking Coach
Charles Delmar
mycookingcoach.com
Long Format Audio
– Dining Around with Joel Riddell
KKSF-AM
Host: Joel Riddell
Short Format Audio
– Food in Two Worlds
– WNYC-FM
– Here & Now
– WBUR-FM
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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