[Sca-cooks] IACP Cookbook Awards 2007

[Johnna Holloway]

Here's the second of the two award lists-- Johnnae

2007 IACP AWARD FINALISTS
http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=367
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AMERICAN CATEGORY
Cookbooks that focus on ethnic, cultural, or regional cooking in the 
United States of America.


Dishes from the Wild Horse Desert; The Cooking of South Texas
by Melissa Guerra

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and 
Would-be Southerners
by Matt Lee and Ted Lee

Sharing the Table at Gardner's Lodge
by Amanda Stine and Mary Garland

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BREAD, OTHER BAKING, AND SWEETS CATEGORY
Cookbooks that focus on breadmaking, desserts, confections, and sweet or 
savory pastries or doughs.


About Professional Baking
by Gail Sokol


Baking: From My Home to Yours
by Dorie Greenspan

Bread Matters: The State of Modern Bread and a Definitive Guide to 
Baking Your Own
by Andrew Whitley


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CHEFS AND RESTAURANTS CATEGORY: CALIFORNIA TABLE GRAPE COMMISSION AWARD
Cookbooks by or about chefs, collections of recipes from chefs, or books 
that focus on the cuisine of a specific restaurant.

Allegra's Color Cookbook
by Allegra Mcevedy


Happy in the Kitchen: The Craft of Cooking, the Art of Eating
by Michel Richard

In Search of Perfection: Reinventing Kitchen Classics
by Heston Blumenthal
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COMPILATIONS CATEGORY
Cookbooks comprised of material previously published in another format, 
or compiled by a staff of writers or editors.


The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs 
and Undiscovered Cooks
by Fran McCullough and Molly Stevens, editors

All New Complete Cooking Light Cookbook
by Cooking Light magazine

The Professional Chef, 8th Edition
by Culinary Institute of America

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FIRST BOOK: THE JULIA CHILD AWARD, Sponsored by Sur La Table
The first cookbook by a writer who has not previously authored or 
co-authored a cookbook.


Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
by Andrea Nguyen


The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and 
Would-be Southerners
by Matt Lee and Ted Lee

*Memories of Philippine Kitchens: stories and recipes from far and near*

**
Authors: Amy Besa and Romy Dorotan
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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.


The Essence of Chocolate: Recipes from Scharffen Berger Chocolate Maker 
for Baking and Cooking with Fine Chocolate
by John Scharffenberger and Robert Steinberg
Photographer: Deborah Jones

Secret Destinations: Asian Spa Cuisine
by Edmund Ho


Simple Chinese Cooking
by Kylie Kwong
Photographer: Earl Carter

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FOOD REFERENCE/TECHNICAL CATEGORY
Reference books of culinary terms, histories, techniques or ingredients.


Culinary Biographies
by Alice Arndt


Modern Garde Manger
by Robert Garlough


The Spice And Herb Bible, Second Edition
by Ian Hemphill

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


The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
by Jennifer Aranas


The Improvisational Cook
by Sally Schneider

Opera Lover's Cookbook: Menus for Elegant Entertaining
by Francine Segan

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HEALTH AND SPECIAL DIET CATEGORY
Cookbooks that focus on healthy eating, nutrition, dietary concerns, and 
special or restrictive diets.


Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper and Lisa Holmes


Spa Cuisine by Charlie Trotter
by Charlie Trotter


Desserts: New Healthy Kitchen
Williams-Sonoma
by Annabel Langbein

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INTERNATIONAL CATEGORY: THE LE CORDON BLEU AWARD
Cookbooks that focus on particular geographical regions or cultural 
identities outside the United States of America.


Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, 
Singapore and Malaysia
by James Oseland

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
by Andrea Nguyen


The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson

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LITERARY FOOD WRITING CATEGORY: THE CUISINART AWARD
Non-fiction or fiction food and beverage books that are distinguished by 
the quality of their prose. These books may or may not include recipes.


The Kitchen Diaries: A Year in the Kitchen with Nigel Slater
by Nigel Slater


My Life in France
by Julia Child with Alex Prud'homme


The United States of Arugula: How We Became a Gourmet Nation
by David Kamp

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


Hot Chocolate : 50 Heavenly Cups of Comfort
by Fred Thompson

Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchetti


Vegetable Soups from Deborah Madison's Kitchen
by Deborah Madison


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WINE, BEER, OR SPIRITS CATEGORY
Books on the history, evaluation or production or alcoholic beverages; 
mixology; serving or pairing with food.

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering 
Wine with Food
by Evan Goldstein with recipes by Joyce Goldstein


Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
by Mittie Hellmich

What to Drink with What You Eat: The Definitive Guide to Pairing Food 
with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert 
Advice from America's Best Sommeliers
by Andrew Dornenburg and Karen Page