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.
Modified March 2008
