2012 IACP Awards Winners Announced

by Nicholas Rummell
April 2012

Culinary Writing About Beverages

Cocktail Pairings at Clyde Common by Emily Bell

Some of the Nominated Cookbooks


My Family Table, by John Besh

All About Roasting, by Molly Stevens

Modernist Cuisine: The Art and Science of Cooking, by Dr. Nathan Myhrvold, with Chris Young and Maxime Bilet

On Monday, April 2, the International Association of Culinary Professionals held the finale to its 34th annual conference, announcing the winners for the best cookbooks and culinary media awards at a rousing evening celebration. After the gala, attendees kept the celebration rolling and reveled at the StarChefs.com International Chefs Congress after-party, which was held at The Bar Downstairs at the Andaz 5th Avenue. Congratulations to all the nominees (including StarChefs.com's own Emily Bell!), as well as this year's winners (in bold).



Cookbook Awards


American

  • The Apple Lover’s Cookbook, by Amy Traverso; edited by Maria Guarnaschelli; published by W.W. Norton & Company, Inc.
  • American Flavor, by Andrew Carmellini; edited by Libby Edelson; published by Ecco/Harper Collins
  • The Homesick Texan, by Lisa Fain; edited by Leslie Wells; published by Hyperion

Baking

  • Baking Style: Art Craft Recipes, by Lisa Yockelson; edited by Pamela Chirls; published by John Wiley & Sons, Inc.
  • Cooking with Chocolate: Essential Recipes and Techniques, by Frédéric Bau; edited by Kate Mascaro; published by Flammarion
  • Illustrated Step-by-Step Baking, by Caroline Bretherton; edited by Rebecca Warren; published by DK/Penguin Group

Chefs and Restaurants

  • The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong, by Alan Wong; published by Watermark Publishing
  • Home Cooking with Jean-Georges, by Jean-Georges Vongerichten; edited by Rica Allannic; published by Clarkson Potter/Random House
  • The Art of Living According to Joe Beef: A Cookbook of Sorts, by Frederic Morin, David McMillan, and Meredith Erickson; edited by Julie Bennett; published by Ten Speed Press

Children, Youth, and Family

  • My Family Table, by John Besh; edited by Jean Lucas; published by Andrews McMeel
  • The Best Homemade Baby Food on the Planet, by Karin Knight and Tina Ruggerio; edited by Amanda Waddell; published by Fair Winds Press
  • The Family Dinner, by Laurie David; edited by Karen Murgolo; published by Hachette Book Group

Compilations

  • The Cakebread Cellars American Harvest Cookbook, by Jack Cakebread, Dolores Cakebread, Brian Streeter, and Janet Fletcher; published by Ten Speed Press
  • Fine Cooking in Season, by Fine Cooking Editors; published by Taunton Press
  • The Cooks’ Illustrated Cookbook; edited by Jack Bishop, Elizabeth Carduff, and Lori Galvin; published by America’s Test Kitchen

Culinary History

  • High on the Hog, by Jessica Harris; edited by Kathy Belden; published by Bloosmbury USA
  • Dying on the Vine: How Phylloxera Transformed Wine, by George Gale; edited by Blake Edgar; published by University of California Press
  • Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920, by Andrew P. Haley; edited by Mark Simpson-Vos; published by University of North Carolina Press

Culinary Travel

  • Tasting India, by Christine Manfield; edited by Alison Cowan; published by Penguin Group Australia
  • A Family in Paris, by Jane Paech; edited by Ariane Durkin; published by Penguin Group Australia
  • Ultimate Food Journeys, by DK Publishing; edited by Allie Singer; published by DK Publishing

First Book: The Julia Child Award

  • Ancient Grains for Modern Meals, by Maria Speck; edited by Jenny Wapner and Dawn Yanagihara; published by Ten Speed Press
  • Bi-Rite Market’s Eat Good Food, by Sam Mogannam and Dabney Gough; edited by Melissa Moore; published by Ten Speed Press
  • The Apple Lover’s Cookbook, by Amy Traverso; edited by Maria Guarnaschelli; published by W.W. Norton & Company, Inc.

Food and Beverage Reference/Technical

  • Ruhlman’s Twenty, by Michael Ruhlman; edited by Bill LeBlond and Sarah Billingsley; published by Chronicle Books
  • The Art of Beef Cutting, by Kari Underly; edited by Christine McKnight; published by John Wiley & Sons
  • Whole Beast Butchery, by Ryan Farr and Brigit Binns; edited by Lorena Jones; published by Chronicle Books

Food Matters

  • Tomatoland, by Barry Estabrook; edited by Chris Schillig; published by Andrews McMeel
  • Good Fish: Sustainable Seafood Recipes from the Pacific Coast, by Becky Selengut; published by Sasquatch Books
  • Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm, by Didi Emmons; edited by Ben Watson; published by Chelsea Green Publishing

Food Photography and Styling

  • The Art of Pasta, by Lucio Galletto; photography by Anson Smart; styling by Rachel Brown; editing by Alison Cowan; published by Penguin Group Australia
  • Cooking My Way Back Home: Recipes from San Francisco’s Town Hall, by Mitchell Rosenthal and John Pult; photographs and styling by Paige Green; edited by Jenny Wapner; published by Ten Speed Press
  • The Macy’s Culinary Council Thanksgiving and Holiday Cookbook; edited by Steve Siegelman; photographs by Maren Caruson; styling by George Dolese; published by The Book Kitchen

General

  • All About Roasting, by Molly Stevens; edited by Maria Guarnaschelli; published by W. W. Norton & Company, Inc.
  • Essential Pépin: More than 700 All-Time Favorites from My Life in Food, by Jacques Pépin; published by Houghton Mifflin Harcourt
  • My Family Table, by John Besh; edited by Jean Lucas; published by Andrews McMeel

Health and Special Diet

  • Ancient Grains for Modern Meals, by Maria Speck; edited by Jenny Wapner and Dawn Yanagihara; published by Ten Speed Press
  • Food Intolerance Management Plan, by Dr. Sue Shepherd and Dr. Peter Gibson; edited by Rachel Carter; published by Penguin Group Australia
  • The Sweet life: Diabetes Without Boundaries, by Sam Talbot; edited by Pam Krauss; published by Rodale

International

  • The Food of Spain, by Claudia Roden; edited by Libby Edelson; published by HarperCollins/Ecco
  • Seoultown Kitchen, by Debbie Lee; edited by Anja Schmidt; published by Kyle Books
  • The Country Cooking of Italy, by Coleman Andrews; edited by Bill LeBlond and Dawn Yanigihara; published by Chronicle Books

Literary Food Writing

  • The Table Comes First, by Adam Gopnik; published by Knopf
  • Season to Taste, by Molly Birnbaum; edited by Matt Weiland; published by HarperCollins/Ecco
  • The Sorcerer’s Apprentice: A Season in the Kitchen at Ferran Adria’s El Bulli, by Lisa Abend; edited by Leslie Meredith; published by Free Press/Simon & Schuster

Professional Kitchens

  • Modernist Cuisine, by Nathan Myhrvold, Chris Young, and Maxime Billet; published by The Cooking Lab
  • Professional Garde Manger, by Lou Sackett, Jaclyn Pestka, and Wayne Gisslen; edited by Mary J. Cassells; published by John Wiley & Sons, Inc.
  • The Professional Chef, 9th Edition, by The Culinary Institute of America; edited by Pamela Chirls; published by John Wiley & Sons, Inc.

Single Subject

  • All About Roasting, by Molly Stevens; edited by Maria Guarnaschelli; published by W. W. Norton & Company, Inc.
  • Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan; edited by Jenny Wapner; published by Ten Speed Press
  • Plenty, by Yotam Ottolenghi; edited by Lorena Jones and Sarah Billingsley; published by Chronicle Books

Wine, Beer, or Spirits

  • Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes…, by Brad Thomas Parsons; edited by Emily Timberlake; published by Ten Speed Press
  • Mastering Wine for the Asian Palate, by Jennie Cho Lee; published by Asset Publishing and Research, GrapeXpectations Asia LTD Hong Kong
  • The Food Lover’s Guide to Wine, by Karen Page and Andrew Dornenburg; edited by Michael Sand; published by Little, Brown & Co.



New Media & Broadcast Awards


Culinary Blog

  • 5 Second Rule (Cheryl Sternman Rule)
  • Bona Fide Farm Food (Tom Hirschfeld)
  • Pizza Quest (Peter Reinhart)

Culinary Website

  • Saveur.com
  • Chow.com
  • Find. Eat. Drink.

Culinary Product or Brand Website

  • Gilt Taste
  • Camp Blogaway
  • The Official Homepage of the Idaho Potato

Intriguing Use of New Technology

  • SFA Stories, Southern Foodways Alliance (app that puts oral histories into geographical context)
  • The Informed Chef series (technology-enhanced cookbooks)
  • BakeSpace.com's Cookbook Café (a grassroots cookbook creator program)

Televised Culinary Series

  • “Essential Pépin” (hosted by Jacques Pépin, KQED-TV)
  • “Simply Ming” (hosted by Ming Tsai, WBGH-TV)
  • “New York Chow Report” (hosted by Alex Van Buren, NY1 and Chow.com)

Video Series (short program format)

  • Saveur’s “Sandwich Stories”
  • The Perennial Plate
  • EatTV.com

Audio Series (long format)

  • Cooking with the Moms and KCRW’s Good Food with Evan Kleiman

Audio Series (short format)

  • Southern Foodways Oral History: Gathering the Stories Behind Food

Humorous Video Short

  • “Spaghetti with 100 Sweet Tomatoes” (The Recipe Project)
  • “How to Peel a Head of Garlic in Less Than 10 Seconds” (Saveur)
  • “The Good, The Bad and The Leafy” (Gilt Taste)



Bert Greene Awards


Culinary Writing With or Without Recipes

  • “The Cake That Makes Our Family” (Lila Byock, Gilt Taste)
  • “Cherry Season” (Darlene West, Leite’s Culinaria)
  • “For Pépin, Cooking is About Technique, Not Stardom” (Michele Kayal, Associated Press)

Culinary Writing About Beverages


Instructional Culinary Writing with Recipes

  • “Eat Shoots & Leaves” (a series by Raquel Pelzel, Amanda Cohen, Aki Kamozawa & Alex Talbot, Adam Erace, Sheri Castle; Gilt Taste)
  • “The Only Cake Story You'll Ever Need” (Dawn Perry, Real Simple)
  • “The Soup for Life” (Anna Thomas, Eating Well)

Culinary Travel Writing or Memoirs and Personal Essays

  • “Sibling Rivalry at the Stove” (Tamar Adler, Gilt Taste)
  • “(Not) Ducking a Legacy” (Francis Lam, Gilt Taste)
  • “The Boys Club” (Hunter Lewis, Saveur)
  • “Czech, Please” (Juliet Wittman, Westword)

Culinary Writing That Makes a Difference

  • “Is This the Food of the Future?” (John McQuaid, Eating Well)
  • “The Most Important Fish in the Sea,” (Alison Fairbrother and Randy Fertel, Gilt Taste)
  • “What Will Fracking Do to Your Food Supply?” (Barry Estabrook, Gilt Taste)



Awards of Excellence


  • Cooking Teacher of the Year: Candy Argonedizza
  • Consumer Educational and Communication Materials of the Year: The Beef Checkoff
  • Corporate Marketing Campaign of the Year: Darigold
  • Culinary Tour Operator of the Year: George Geary, CCP
  • Culinary Youth Advocate of the Year: Purple Asparagus
  • Entrepreneur or Business Person of the Year: Lia Huber
  • Food Photographer or Stylist of the Year: Todd Coleman, Saveur
  • Test Kitchen Professional of the Year: BJ Food Consulting
  • Vocational Cooking School of the Year: International Culinary Center
  • Wine Steward or Sommelier of the Year: International Culinary School at Illinois Institute of Art Chicago



Awards of Excellence: Special Recognition


  • Humanitarian: Ann Cooper, Lunch Lessons, LLC
  • Lifetime Achievement: Fedele Bauccio, CEO and Cofounder of Bon Appetit Management Company
  • Community Service: Bob Lewis and Barry Benepe, founders of NYC Greenmarket



Culinary Classics Book Awards


  • “La Technique: An Illustrated Guide to the Fundamental Technique of Cooking,” Jacques Pepin (Times Books/PocketBooks, 1978)
  • “The Cake Bible,” Rose Levy Berenbaum (William Morrow, 1988)
  • “The American Heritage Cookbook and Illustrated History of American Eating and Drinking” (American Heritage Publishing Company/Simon & Schuster, 1964)
  • “Simple French Food,” Richard Olney (Atheneum, 1974)
  • “The New York Times Cookbook,” Craig Claiborne (Harper, 1961)
  • “James Beard’s American Cookery,” James Beard (Little Brown and Company, 1972)
  • “The Art of Eating” by M.F.K.Fisher (World Publishing Company/ Macmillan, 1954)
  • “Paul Prudhomme’s Louisiana Kitchen,” Paul Prudhomme (William Morrow, 1984)
  • “The Taste of Country Cooking,” Edna Lewis (Knopf, 1976)
  • “The Silver Palate Cookbook,” Julee Rosso and Sheila Lukins (Workman Publishing, 1982)