2011 IACP Cookbook Awards

Cookbook

2011 IACP Cookbook Award Winners

The 2011 International Association of Culinary Professionals (IACP) Gala Awards ceremony is planned for the evening of Thursday, June 2 in Austin, Texas.

Cookbook of the Year

Around My French Table: More Than 300 Recipes From My Home To Yours
Author(s): Dorie Greenspan
Photographer: Alan Richardson
Stylist: Karen Tack
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt

Jane Grigson Award (Tie)

Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
Author(s): Greg Marley
Editor: Brianne Goodspeed
Publisher: Chelsea Green Publishing

What I Eat: Around the World in 80 Diets
Author(s): Peter Menzel, Faith D'Aluisio
Editor: Julie Bennett
Publisher: Material World/Ten Speed Pressg

People's Choice Award

Flying Pans Two Chefs, One World
Author(s): Bernard Guillas, Ron Oliver
Editors: Maria Montana/Mark Wisehkaemper
Photographer: Gregory Bertolini
Stylists: Cindy Epstein, Bernard Guillas, Ron Oliver
Publisher: Cabin Fever Press

Food Matters (Tie)

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
Authors: Deborah Krasner
Editor: Natalie Kaire
Photographer: Marcus Nilsson
Publisher: Stewart, Tabori & Chang

American Wasteland
Authors: Jonathan Bloom
Editor: Renee Sedliar
Publisher: Da Capo Press

American Category

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

The Lee Bros. Simple Fresh Southern
Author(s): Matt Lee, Ted Lee
Editor: Rica Allanic
Publisher: Random House, Inc.

Baking: Savory or Sweet

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

Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies
Author(s): Alice Medrich
Editor:Ann Bramson
Publisher: Artisan

Chefs and Restaurants Category

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

Flying Pans Two Chefs, One World
Author(s): Bernard Guillas, Ron Oliver
Editors: Maria Montana/Mark Wisehkaemper
Photographer: Gregory Bertolini
Stylists: Cindy Epstein, Bernard Guillas, Ron Oliver
Publisher: Cabin Fever Press

Children, Youth and Family

Sara Moulton's Everyday Family Dinners
Author(s): Sara Moulton
Photographer: Jamie Tiampo
Editor: Molly Lindley
Publisher: Simon & Schuster

Compilations Category

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

The Essential New York Times Cookbook
Author(s): Amanda Hesser
Editor: Maria Guarnaschelli
Publisher: W. W. Norton and Co.

Culinary History

Culinary Ephemera: An Illustrated History
Author(s): William Woys Weaver
Editor: Sheila Levine
Publisher: University of California Press

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.

Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
Author(s): Lisa Dupar
Photographer: Kathryn Barnard
Stylist: Alicia Nammacher
Editor: Miriam Bulmer
Publisher: Southern Accents, Inc.

Food and Beverage Reference/Technical

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

Food Styling: The Art of Preparing Food for the Camera
Author(s): Delores Custer
Editor: Pamela Chirls
Publisher: John Wiley & Sons, Inc.

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.

Noma: Time and Place in Nordic Cuisine
Author(s): Rene Redzepi
Photographer: Ditte Isager
Editor: Emilia Terragni
Publisher: Phaidon Press

General Category

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

Around My French Table: More Than 300 Recipes From My Home To Yours
Author(s): Dorie Greenspan
Photographer: Alan Richardson
Stylist: Karen Tack
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt

Health and Special Diets Category

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

Essentials of Nutrition for Chefs
Author(s): Catharine Powers, Mary Abbott Hess
Editor: Jane Grant Tougas
Publisher: Culinary Nutrition Publishing, LLC

International Category

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

The Country Cooking of Ireland
Author(s): Coleman Andrews
Photographer: Christopher Hirsheimer
Editors: Bill LeBlond, Sarah Billingsley
Publisher: Chronicle Books (China)

Literary Food Writing Category

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.

As Always, Julia: The Letters of Julia Child & Avis DeVoto
Author(s): Joan Reardon
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt

Professional Kitchens

Wedding Cake Art and Design: A Professional Approach
Author(s): Toba Garrett
Editor: Christine McKnight
Publisher: John Wiley & Sons, Inc.

Single Subject Category

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

Meat: A Kitchen Education
Author(s): James Peterson
Editor: Dawn Yanagihara, Clancy Drake
Publisher: Ten Speed Press

Wine, Beer or Spirits Category

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

Asian Palate
Author(s): Jeannie Cho Lee
Editor: Arleen Chipongian-Perez
Publisher: Asset Publishing and Research, Ltd.

2011 Culinary Classics

For the last 25 years, IACP has honored excellence in cookbook publishing; beginning this year, IACP will also honor culinary works that have significantly altered the way we think about food and contributed in a meaningful way to the field of culinary literature. Books dedicated to any food-related subject; document and/or interpret a cuisine, culinary tradition or history; or convey an important culinary sensibility or vision were eligible.