2008 IACP Cookbook Awards

Cookbook

2008 IACP Cookbook Award Nominees

Winners were announced during the 2008 International Association of Culinary Professionals (IACP) Awards Ceremony, Friday, April 18 in New Orleans.

American Category

Cookbooks that focus on ethnic, cultural, historic, or regional cooking in the United States.

Crescent City Cooking:
Unforgettable Recipes from Susan Spicer's New Orleans
Authors: Susan Spicer, Paula Disbrowe
Publisher: Knopf
Editor: Paul Bogaards

Love Affair with Southern Cooking: Recipes and Recollections
Author: Jean Anderson
Publisher: HarperCollins Publishers
Editor: Hugh Van Dusen

The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas
Authors: Rebecca Rather, Alison Oresman
Editor: Julie Bennett
Publisher: Ten Speed Press

Bread, Other Baking and Sweets

Cookbooks that focus on bread making, desserts, confections and sweet or savory pastries or doughs.

Local Breads:
Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Authors: Daniel Leader, Lauren Chattman
Editor: Maria Guarnaschelli
Publisher: W.W. Norton & Company

Peter Reinhart's Whole Grain Breads:
New Techniques, Extraordinary Flavor
Author: Peter Reinhart
Publisher: Ten Speed Press
Editor: Meghan Keeffe

Pure Dessert
Author: Alice Medrich
Publisher: Artisan
Editors: Ann Bramson & Judith Sutton

Chefs and Restaurants Category

California Table Grape Commission Award

Cookbooks by or about chefs, collections of recipe's from chefs, or books that focus on the cuisine of specific restaurants.

Asian Flavors of Jean-Georges
Author: Jean-Georges Vongerichten
Publisher: Broadway Books
Editor: Jennifer Josephy

Morimoto: The New Art of Japanese Cooking
Authors: Masaharu Morimoto
Editor: Anja Schmidt
Publisher: DK Publishing

Pier
Authors: Greg Doyle, Grant King and Katrina Kanetani
Editor: Janine Flew
Publisher: Murdoch Books

Compilations Category

Cookbooks comprised of material previously published in another format, or compiled by a staff of writers or editors.

Baking Boot Camp:
Five Days of Basic Training at the Culinary Institute of America
Authors: The Culinary Institute of America and Darra Goldstein
Publisher: John Wiley & Sons, Inc
Editor: Pamela Chirls

Chocolates and Confections:
Formula, Theory, and Techniques for the Artisan Confectioner
Authors: The Culinary Institute of America and Peter P. Greweling, CMB
Publisher: John Wiley & Sons, Inc
Editor: Pamela Chirls

Mark Bittman's Quick & Easy Recipes from the New York Times
Author: Mark Bittman
Publisher: Broadway Books
Editor: Jennifer Josephy

First Book: The Julia Child Award

Cookbooks by writers who have not previously authored, co-authored, or significantly contributed to a food or beverage related book.

Elizabeth Falkner's Demolition Desserts: Rrecipes from Citizen Cake
Authors: Elizabeth Falkner
Publisher: Ten Speed Press
Editor: Aaron Wehner

Morimoto: The New Art of Japanese Cooking
Authors: Masaharu Morimoto
Editor: Anja Schmidt
Publisher: DK Publishing

Sweet Myrtle and Bitter Honey
Authors: Efisio Farris, Jim Eber
Publisher: Rizzoli Publishing
Editor: Chris Steigner

Food Photography and Styling Category

Awarded to a photographer and stylist for food photography and styling that clearly, accurately and artistically represents the book's recipes or cooking techniques, enhances the text with stimulating visual images and reflects the overall tone of the book.

Asian Flavors of Jean-Georges
Photographer: Sang An
Publisher: Broadway Books
Editor: Jennifer Josephy

Good Spirits:
Recipes, Revelations, Refreshments, and Romance,
Shaken and Served with a Twist
Photographer: Melissa Punch
Food Stylist: Brian Preston-Campbell
Publisher: The Harvard Common Press
Editor: Valerie Cimino

Rosa's New Mexican Table
Photographer: Christopher Hirscheimer
Publisher: Artisan
Editors: Trent Duffy & Judith Sutton

Food Reference/Technical Category

Reference books of culinary terms, histories, techniques or ingredients.

Discover Chocolate:
The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolates
Author: Clay Gordon
Publisher: Gotham Books, Penguin Group USA
Editor: Erin Moore

Food: The History of Taste
Author: Paul Freedman
Editor: Sheila Levine
Publisher: University of California Press

Geography of Oysters: The Connoisseur's Guide
to Oyster Eating in North America
Author: Rowan Jacobsen
Publisher: Bloomsbury USA
Editor: Kathy Belden

General Category

Multiple-subject recipe books, including all-purpose cookbooks and personal recipe collections.

Chez Jacques: Traditions and Rituals of a Cook
Author: Jacques Pepin
Publisher: Stewart Tabori & Chang
Editor: Leslie Stoker

Cook with Jamie: My Guide to Making You A Better Cook
Author: Jamie Oliver
Editor: Will Schwalbe
Publisher: Hyperion Books

Cooking
Author: James Peterson
Publisher: Ten Speed Press
Editor: Lorena Jones

Health and Special Diets Category

Cookbooks and diet books that focus on healthful eating, nutrition, dietary concerns and special or restrictive diets.

Allergy-Free Cookbook
Author: Alice Sherwood
Publisher: DK Publishing
Editor: Jill Hamilton

Cleveland Clinic Healthy Heart Lifestyle Guide & Cookbook
Authors: Bonnie Sanders Polin, Ph. D., Frances Towner Giedt
Publisher: Broadway Books
Editor: Jennifer Josephy

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Author: Mark Bittman
Editor: Linda Ingroia
Publisher: John Wiley & Sons, Inc.

International Category

The Le Cordon Bleu Award

Cookbooks that focus on foods of a particular geographical region or cultural identity outside the United States.

Sweet Myrtle and Bitter Honey
Authors: Efisio Farris, Jim Eber
Publisher: Rizzoli Publishing
Editor: Chris Steigner

The Country Cooking of France
Author: Anne Willan
Editor: Bill LeBlond
Publisher: Chronicle Books

Turquoise
Authors: Greg and Lucy Malouf
Publisher: Hardie Grant Books
Editor: Mary Small

Literary Food Writing Category

The Cuisinart Award

Non-fiction or fiction food or beverage books that are distinguished by the quality of their prose. These books may or may not include recipes.

Beans: A History
Author: Ken Albala
Publisher: Berg Publishers
Editor: Julia Hall

Julia Child
Author: Laura Shapiro
Publisher: Penguin Group

The Sushi Economy: Globalization and the Making of a Modern Delicacy
Author: Sasha Issenberg
Publisher: Gotham Books, Penguin Group USA
Editor: Lauren Marino

Single Subject Category

Cookbooks that focus on specific foods, cooking methods, techniques or appliances.

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Author: Paul Johnson
Publisher: John Wiley & Sons, Inc
Editor: Justin Schwartz

The Story of Tea: A Cultural History and Drinking Guide
Authors: Mary Lou Heiss, Robert J. Heiss
Publisher: Ten Speed Press
Editor: Brie Mazurek

Vegetables: Recipes and Techniques
from the World's Premier Culinary College
Author: The Culinary Institute of America
Publisher: Lebhar-Friedman Books
Editor: Maria Tufts

Wine, Beer or Spirits Category

Books on the history, evaluation or production of alcoholic beverages; mixology; serving or pairing with food.

Good Spirits: Recipes, Revelations, Refreshments, and Romance,
Shaken and Served with a Twist
Author: A.J. Rathbun
Publisher: The Harvard Common Press
Editor: Valerie Cimino

IMBIBE! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories
and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
Author: David Wondrich
Publisher: Penguin Group, Imprint: Perigee
Editor: Marian Lizzi

The World Atlas of Wine
Authors: Hugh Johnson, Jancis Robinson
Publisher: Mitchell Beazley, Distributed by Sterling
Editor: Steve Magnuson

Also check out the latest International Association of Culinary Professionals Cookbook Awards (includes Julia Child Award).

Full list of latest James Beard Foundation Cookbook Awards.

Cookbook Profile Archive

Modified March 2008

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