IACP Cookbook Awards

Teen Cuisine: New VegetarianThe International Association of Culinary Professionals handed out several cookbooks awards at their annual meeting in San Francisco last week.

Among the many publishers that traditionally win awards is a new face, Amazon Children’s Publishing which won in the Children’s, Youth and Family category for Teen Cuisine: New Vegetarian by Matthew Locricchio, the follow up to the author’s previous title, also from Amazon Children’s Publishing, Teen Cuisine, 2010.

Jerusalem  Flour Water Salt Yeast  Vietnamese Home Cooking

The Random House/Crown imprint, Ten Speed, was a big winner, with four awards, including Cookbook of the Year for Jerusalem: A Cookbook, Yotam Ottolenghi, Sami Tamimi, which also won in the International category. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Ken Forkish (a name that’s just too perfect for a culinary professional), won in the Baking category and Vietnamese Home Cooking, Charles Phan (Ten Speed Press) was the winner in the Chefs and Restaurants.

Laurent Gras

Technology gained a foothold among printed books this year. Judges Choice was awarded to a digital cookbook My Provence by Laurent Gras (available via via Amazon). It also won a Digital Media award for Intriguing Use of Technology (the publisher describes it as a “unique HTML5 technology. No special downloads or software are required – it looks beautiful on iPads, Android Tablets, Macs and PCs so you can access it anywhere you want with no hassles.”) The Julia Child Award for First Book went to a cookbook that originated as a blog, The Smitten Kitchen Cookbook, Deborah Perelman (Random House, Inc. (RH/Knopf)).

In the Digital Media Awards, Salted and Styled won best Culinary Blog and Food52.com best Web site.

The other winners, after the jump (official list of all the winners here)


Gran Cocina Latina: The Food of Latin America, Maricel Presilla (W. W. Norton & Company)

Literary Food Writing

Yes, Chef: A Memoir, Marcus Samuelsson (Random House)


Hiroko’s American Kitchen: Cooking with Japanese Flavors, Hiroko Shimbo (Andrews McMeel Publishing)


La Cucina Italiana Encyclopedia of Italian Cooking, The Editors of La Cucina Italiana (Rizzoli)

Culinary History (also the Jane Grigson Award)

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, Naomi Duguid (Workman/Artisan)


Too Many Chiefs Only One Indian, Sat Bains (Face Publications, UK; not published in the U.S.)

Food and Beverage Reference/Technical

Modernist Cuisine at Home, Nathan Myhrvold, Maxime Bilet (The Cooking Lab, LLC)

Food Matters

Why Calories Count: From Science to Politics (California Studies in Food and Culture), Marion Nestle, Malden Nesheim (University of California Press)

Food Photography and Styling

Bouchon Bakery, Deborah Jones, Sebastien Rouxel (Workman/Artisan)

Health and Special Diet

The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer, Barbara Unell, Judith Fertig (Andrews McMeel Publishing)

Single Subject

Roots: The Definitive Compendium with more than 225 Recipes, Diane Morgan, Antonis Achilleos (photography) (Chronicle Books)

Wine, Beer or Spirits

Canadian Whisky: The Portable Expert, Davin de Kergommeaux (McClelland & Stewart, a division of Random House of Canada Limited)

Comments are closed.