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2012 IACP Cookbook Awards

About the 2012 IACP Cookbook Awards

By

Julia Child, The French Chef

The venerated cookbook author Julia Child lent her name to the IACP Cookbook Awards First Book Award

Bachrach / Getty Images
The IACP Cookbook Awards are presented each year by the International Association of Culinary Professionals. The finalists for the 2012 IACP Cookbook Awards were announced on February 16, 2012; the winners were announced Monday, April 2 at the 34th Annual IACP Awards Gala at the Times Center.

Following are the winners (in bold) as well as finalists in each of the IACP Cookbook Award categories:

  • COOKBOOK OF THE YEAR
    Tasting India by Christine Manfield

    Editor: Alison Cowan; Publisher: Penguin Group Australia

  • PEOPLE'S CHOICE
    The Art of Pasta by Lucio Galletto

    Photographer: Anson Smart
    Stylist: Rachel Brown
    Editor: Alison Cowan; Publisher: Penguin Group Australia


  • AMERICAN
    American Flavor by Andrew Carmellini
    Editor: Libby Edelson; Publisher: Ecco/Harper Collins

    The Apple Lover’s Cookbook by Amy Traverso
    Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.

    The Homesick Texan by Lisa Fain
    Editor: Leslie Wells; Publisher: Hyperion

  • BAKING
    Baking Style: Art Craft Recipes by Lisa Yockelson
    Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.

    Cooking with Chocolate: Essential Recipes and Techniques by Frédéric Bau
    Editor: Kate Mascaro Publisher: Flammarion

    Illustrated Step-by-Step Baking by Caroline Bretherton
    Editor: Rebecca Warren; Publisher: DK/Penguin Group

  • CHEFS AND RESTAURANTS
    Home Cooking with Jean-Georges by Jean-Georges Vongerichten
    Editor: Rica Allannic; Publisher: Clarkson Potter/Random House)

    The Art of Living According to Joe Beef: A Cookbook of Sorts
    by Frederic Morin, David McMillan, Meredith Erickson
    Editor: Julie Bennett; Publisher: Ten Speed Press

    The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan Wong
    Publisher: Watermark Publishing

  • CHILDREN, YOUTH, AND FAMILY
    My Family Table by John Besh
    Editor: Jean Lucas; Publisher: Andrews McMeel

    The Best Homemade Baby Food on the Planet by Karin Knight, Tina Ruggerio
    Editor: Amanda Waddell; Publisher: Fair Winds Press

    The Family Dinner by Laurie David
    Editor: Karen Murgolo; Publisher: Hachette Book Group

  • COMPLILATIONS
    Fine Cooking in Season by Fine Cooking Editors
    Publisher: Taunton Press

    The Cakebread Cellars American Harvest Cookbook by Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher
    Publisher: Ten Speed Press

    The Cooks’ Illustrated Cookbook
    Editors: Jack Bishop, Elizabeth Carduff, Lori Galvin; Publisher: America’s Test Kitchen

  • CULINARY HISTORY
    Dying on the Vine: How Phylloxera Transformed Wine by George Gale
    Editor: Blake Edgar; Publisher: University of California Press

    High on the Hog by Jessica Harris
    Editor: Kathy Belden; Publisher: Bloomsbury USA

    Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. Haley
    Editor: Mark Simpson-Vos; Publisher: University of NC Press

  • CULINARY HISTORY

    A Family in Paris by Jane Paech; Editor
    Ariane Durkin; Publisher: Penguin Group Australia

    Tasting India by Christine Manfield
    Editor: Alison Cowan; Publisher: Penguin Group Australia

    Ultimate Food Journeys by DK Publishing
    Editor: Allie Singer; Publisher: DK Publishing)

  • FIRST BOOK – THE JULIA CHILD AWARD

    Ancient Grains for Modern Meals by Maria Speck
    Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press

    Bi-Rite Market’s Eat Good Food by Sam Mogannam, Dabney Gough
    Editor: Melissa Moore; Publisher: Ten Speed Press

    The Apple Lover’s Cookbook by Amy Traverso
    Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)

  • FOOD AND BEVERAGE REFERENCE/TECHNICAL

    Ruhlman’s Twenty by Michael Ruhlman
    Editors: Bill LeBlond and Sarah Billingsley; Publisher: Chronicle Books

    The Art of Beef Cutting by Kari Underly
    Editor: Christine McKnight; Publisher; John Wiley & Sons

    Whole Beast Butchery by Ryan Farr, Brigit Binns
    Editor: Lorena Jones; Publisher: Chronicle Books

  • FOOD MATTERS

    Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut
    Publisher: Sasquatch Books

    Tomatoland by Barry Estabrook
    Editor: Chris Schillig; Publisher: Andrews McMeel

    Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm by Didi Emmons
    Editor: Ben Watson; Publisher: Chelsea Green Publishing

  • FOOD PHOTOGRAPHY AND STYLING

    Cooking My Way Back Home: Recipes from San Francisco’s Town Hall by Mitchell Rosenthal and John Pult
    Photographer/Stylist: Paige Green
    Editor: Jenny Wapner Publisher: Ten Speed Press

    The Art of Pasta by Lucio Galletto
    Photographer: Anson Smart
    Stylist: Rachel Brown
    Editor: Alison Cowan; Publisher: Penguin Group Australia

    The Macy’s Culinary Council Thanksgiving and Holiday Cookbook
    Editor: Steve Siegelman
    Photographer: Maren Caruson
    Stylist: George Dolese
    Publisher: The Book Kitchen

  • GENERAL

    All About Roasting by Molly Stevens
    Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.

    Essential Pépin: More than 700 All-Time Favorites from My Life in Food by Jacques Pépin
    Publisher: Houghton Mifflin Harcourt

    My Family Table by John Besh
    Editor: Jean Lucas; Publisher: Andrews McMeel

  • HEALTH AND SPECIAL DIET

    Ancient Grains for Modern Meals by Maria Speck
    Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press

    Food Intolerance Management Plan by Dr. Sue Shepherd & Dr. Peter Gibson
    Editor: Rachel Carter; Publisher: Penguin Group Australia

    The Sweet life: Diabetes Without Boundaries by Sam Talbot
    Editor: Pam Krauss; Publisher: Rodale

  • INTERNATIONAL

    Seoultown Kitchen by Debbie Lee
    Editor: Anja Schmidt; Publisher: Kyle Books

    The Food of Spain by Claudia Roden
    Editor: Libby Edelson; Publisher: HarperCollins/Ecco

    The Country Cooking of Italy by Coleman Andrews
    Editors: Bill LeBlond and Dawn Yanigihara; Publisher: Chronicle Books

  • LITERARY FOOD WRITING

    Season to Taste by Molly Birnbaum
    Editor: Matt Weiland; Publishers: HarperCollins/Ecco

    The Sorcerer’s Apprentice: A Season in the Kitchen at Ferran Adria’s El Bulli by Lisa Abend
    Editor: Leslie Meredith; Publisher: Free Press/Simon & Schuster

    The Table Comes First by Adam Gopnik
    Publisher: Knopf

  • THE DESIGN AWARD

    Modernist Cuisine by Nathan Myhrvold, Chris Young, Maxime Billet
    Publisher: The Cooking Lab

  • PROFESSIONAL KITCHENS

    Modernist Cuisine by Nathan Myhrvold, Chris Young, Maxime Billet
    Publisher: The Cooking Lab

    Professional Garde Manger by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
    Editor: Mary J. Cassells; Publisher: John Wiley & Sons, Inc.

    The Professional Chef, 9th Edition by The Culinary Institute of America
    Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.

  • SINGLE SUBJECT

    All About Roasting by Molly Stevens
    Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.

    Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
    Editor: Jenny Wapner; Publisher: Ten Speed Press

    Plenty by Yotam Ottolenghi
    Editors: Lorena Jones and Sarah Billingsley; Publisher: Chronicle Books

  • WINE, BEER, OR SPIRITS

    Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes and Formulas by Brad Thomas Parsons
    Editor: Emily Timberlake; Publisher: Ten Speed Press

    Mastering Wine for the Asian Palate by Jennie Cho Lee
    Publisher: Asset Publishing and Research, GrapeXpectations Asia LTD Hong Kong

    The Food Lover’s Guide to Wine by Karen Page and Andrew Dornenburg
    Editor: Michael Sand; Publisher: Little, Brown & Co.

  • CULINARY CLASSIC BOOK AWARDS

    The American Heritage Cookbook and Illustrated History of American Eating and Drinking

    The Art of Eating by M.F.K. Fisher (World Publishing Company/Macmillan, 1954)

    The Cake Bible by Rose Levy Beranbaum

    James Beard’s American Cookery by James Beard (Little Brown and Company, 1972)

    The New York Times Cookbook by Craig Claiborne (Harper, 1961)

    Paul Prudhomme’s Louisiana Kitchen by Paul Prudhomme (William Morrow, 1984)

    The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

    Simple French Food by Richard Olney

    The Taste of Country Cooking by Edna Lewis

    La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pépin (Times Books/Pocket Books, 1978)

    For more about cookbook awards, read about the James Beard Foundation Book Awards and about the 2012 James Beard Foundation Book Award Finalists.

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