by J. Michael Wheeler
The IACP Cookbook Awards
The IACP Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgment of excellence in the cookbook publishing world.
Cookbook of the Year
A16: Food + Wine
At
San Francisco's acclaimed A16 restaurant (named for the highway that
cuts across southern Italy), diners pack the house for chef Nate
Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy
slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in
the business for her expeditionary commitment to handcrafted southern
Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the
source of their inspiration--the bold flavors of Campania.
Winner: Compilations Category
The Bon Appetit Cookbook: Fast Easy Fresh
For more than half a century, Bon Appétit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appétit show how, in the most comprehensive collection—ever—of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled—every recipe is simple to use and has been tested with care by the Bon Appétit Test Kitchen. It will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game. Eating local, eating better, eating fresh—it all starts here, in The Bon Appétit Fast Easy Fresh Cookbook.
Winner: Chefs and Restaurants Category
Chanterelle: The Story and Recipes of a Restaurant Classic
Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- Chanterelle is a cookbook to savor.
Winner: Baking: Savory or Sweet
The Art and Soul of Baking
Chef
David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up
by a little, food-loving kid, that somehow, magically, came true." For
over 28 years and from two different New York City locations,
Chanterelle has broken the boundaries of French cooking, winning over
such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm
Forbes along the way. Now, co-owner and co-founder Waltuck invites you
into his bustling kitchen with a sumptuously illustrated cookbook
chock-full of the recipes that have made Chanterelle a destination
restaurant of international stature. From their signature Seafood
Sausage and other fish and shellfish creations to salads and first
courses, poultry and rabbit, meat and game, side dishes, and desserts,
the book simply overflows with nouvelle cuisine classics. A must for
anyone who has ever had the pleasure of dining there -- and perfect for
professionals and the armchair market -- Chanterelle is a cookbook to
savor.
Winner: Literary Food Writing Category
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and humane—plate of seafood. What he discovered shocked him. From North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industry. Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plate. More than a screed against a multibillion-dollar industry, however, this is also a balanced and practical guide to eating, as Grescoe explains to readers which fish are best for our environment, our seas, and our bodies.
Winner: Food and Beverage Reference/Technical Category
The Science of Good Food: The Ultimate Reference on How Cooking Works
The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.
This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.
The IACP is a not-for-profit professional association with a worldwide membership of more than 3,000 encompasses 45 countries and is literally a "Who's Who" of the world of food. It provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink.
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