[Sca-cooks] IACP Award Nominees

Johnna Holloway johnna at sitka.engin.umich.edu
Thu Mar 20 03:52:00 PDT 2008


The International Association of Culinary Professionals (IACP) released 
the finalists for the 2008 IACP Cookbook Awards on March 17th. The 
awards honor the best writing and publishing in the food and beverage 
industry. Here's the list for 2008. Awards are announced on April 18th.


Johnnae


American Category

Cookbooks that focus on ethnic, cultural, historic, or regional cooking 
in the United States.

 

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

Authors: Susan Spicer, Paula Disbrowe

Publisher: Knopf

Editor: Paul Bogaards

 

Love Affair with Southern Cooking: recipes and recollections

Author: Jean Anderson

Publisher: HarperCollins Publishers

Editor: Hugh Van Dusen

 

The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style

Authors: Rebecca Rather, Alison Oresman

Editor: Julie Bennett

Publisher: Ten Speed Press

 

Bread, Other Baking and Sweets

Cookbooks that focus on bread making, desserts, confections and sweet or 
savory pastries or doughs.

 

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best 
Artisan Bakers

Authors: Daniel Leader, Lauren Chattman

Editor: Maria Guarnaschelli

Publisher: W.W. Norton & Company

 

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Author: Peter Reinhart

Publisher: Ten Speed Press

Editor: Meghan Keeffe

 

Pure Dessert

Author: Alice Medrich

Publisher: Artisan

Editors: Ann Bramson & Judith Sutton

 

Chefs and Restaurants Category

**Cookbooks by or about chefs, collections of recipe's from chefs, or 
books that focus on the cuisine of specific restaurants.

 

Asian Flavors of Jean-Georges

Author: Jean-Georges Vongerichten

Publisher: Broadway Books

Editor: Jennifer Josephy

 

Morimoto: The New Art of Japanese Cooking

Authors: Masaharu Morimoto

Editor: Anja Schmidt

Publisher: DK Publishing

 

Pier

Author: Greg Doyle, Grant King and Katrina Kanetani

Publisher: Murdoch Books

Editor: Janine Flew

 

Compilations Category

Cookbooks comprised of material previously published in another format, 
or compiled by a staff of writers or editors.

 

Baking Boot Camp: Five Days of Basic Training at the Culinary Institute 
of America

Authors: The Culinary Institute of America and Darra Goldstein

Publisher: John Wiley & Sons, Inc

Editor: Pamela Chirls

 

Chocolates and Confections: Formula, Theory, and Techniques for the 
Artisan Confectioner

Authors: The Culinary Institute of America and Peter P. Greweling, CMB

Publisher: John Wiley & Sons, Inc

Editor: Pamela Chirls

 

Mark Bittman's Quick & Easy Recipes from the New York Times

Author: Mark Bittman

Publisher: Broadway Books

Editor: Jennifer Josephy

 


First Book: The Julia Child Award

Cookbooks by writers who have not previously authored, co-authored, or 
significantly contributed to a food or beverage related book.

 

Elizabeth Falkner's Demolition Desserts: recipes from Citizen Cake

Authors: Elizabeth Falkner

Publisher: Ten Speed Press

Editor: Aaron Wehner

 

Morimoto: The New Art of Japanese Cooking

Authors: Masaharu Morimoto

Editor: Anja Schmidt

Publisher: DK Publishing

 

Sweet Myrtle and Bitter Honey

Authors: Efisio Farris, Jim Eber

Publisher: Rizzoli Publishing

Editor: Chris Steigner

 

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.

 

Asian Flavors of Jean-Georges

Photographer: Sang An

Publisher: Broadway Books

Editor: Jennifer Josephy

 

Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken 
and Served with a Twist

Photographer: Melissa Punch

Food Stylist: Brian Preston-Campbell

Publisher: The Harvard Common Press

Editor: Valerie Cimino

 

Rosa's New Mexican Table

Photographer: Christopher Hirscheimer

Publisher: Artisan

Editors: Trent Duffy & Judith Sutton

 

Food Reference/Technical Category

Reference books of culinary terms, histories, techniques or ingredients.

 

Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying 
Fine Chocolates

Author: Clay Gordon

Publisher: Gotham Books, Penguin Group USA

Editor: Erin Moore

 

Food: The History of Taste

Author: Paul Freedman

Editor: Sheila Levine

Publisher: University of California Press

 

Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North 
America

Author: Rowan Jacobsen

Publisher: Bloomsbury USA

Editor: Kathy Belden

 

General Category

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

 

Chez Jacques: Traditions and Rituals of a Cook

Author: Jacques Pepin

Publisher: Stewart Tabori & Chang

Editor: Leslie Stoker

 

Cook with Jamie: My Guide to Making You A Better Cook

Author: Jamie Oliver

Editor: Will Schwalbe

Publisher: Hyperion Books

 

Cooking

Author: James Peterson

Publisher: Ten Speed Press

Editor: Lorena Jones

 

Health and Special Diets Category

Cookbooks and diet books that focus on healthful eating, nutrition, 
dietary concerns and special or restrictive diets.

 

Allergy-Free Cookbook

Author: Alice Sherwood

Publisher: DK Publishing

Editor: Jill Hamilton

 

Cleveland Clinic Healthy Heart Lifestyle Guide & Cookbook

Authors: Bonnie Sanders Polin, Ph. D., Frances Towner Giedt

Publisher: Broadway Books

Editor: Jennifer Josephy

 

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Author: Mark Bittman

Editor: Linda Ingroia

Publisher: John Wiley & Sons, Inc

 

International Category

**Cookbooks that focus on foods of a particular geographical region or 
cultural identity outside the United States.

 

Sweet Myrtle and Bitter Honey

Author: Efisio Farris, Jim Eber

Publisher: Rizzoli Publishing

Editor: Chris Steigner

 

The Country Cooking of France

Authors: Anne Willan

Editor: Bill LeBlond

Publisher: Chronicle Books

 

Turquoise

Authors: Greg and Lucy Malouf

Publisher: Hardie Grant Books

Editor: Mary Small

 

Literary Food Writing Category

**Non-fiction or fiction food or beverage books that are distinguished 
by the quality of their prose. These books may or may not include recipes.

 

Beans: A History

Author: Ken Albala

Publisher: Berg Publishers

Editor: Julia Hall

 

Julia Child

Author: Laura Shapiro

Publisher: Penguin Group

 

The Sushi Economy: Globalization and the Making of a Modern Delicacy

Author: Sasha Issenberg

Publisher: Gotham Books, Penguin Group USA

Editor: Lauren Marino

 

Single Subject Category

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

 

Fish Forever: The Definitive Guide to Understanding, Selecting, and 
Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Author: Paul Johnson

Publisher: John Wiley & Sons, Inc

Editor: Justin Schwartz

 

The Story of Tea: A Cultural History and Drinking Guide

Authors: Mary Lou Heiss, Robert J. Heiss

Publisher: Ten Speed Press

Editor: Brie Mazurek

 

Vegetables: Recipes and Techniques from the World's Premier Culinary College

Author: The Culinary Institute of America

Publisher: Lebhar-Friedman Books

Editor: Maria Tufts

 

Wine, Beer or Spirits Category

Books on the history, evaluation or production of alcoholic beverages; 
mixology; serving or pairing with food.

 

Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken 
and Served with a Twist

Author: A.J. Rathbun

Publisher: The Harvard Common Press

Editor: Valerie Cimino

 

IMBIBE! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and 
Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar

Author: David Wondrich

Publisher: Penguin Group, Imprint: Perigee

Editor: Marian Lizzi

 

The World Atlas of Wine

Authors: Hugh Johnson, Jancis Robinson

Publisher: Mitchell Beazley, Distributed by Sterling

Editor: Steve Magnuson

 

 




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