[Sca-cooks] 2013 IACP Awards

[David Walddon]

Thank Johnnae. 
I am thinking about ordering the Willan. 
Have you seen it? 
Is it worth it? 
Eduardo 
__________________________________

David Walddon
david at vastrepast.com
www.vastrepast.net
360-402-6135 Cell

On Apr 10, 2013, at 4:14 PM, Johnna Holloway wrote:

> 
> Last night in San Francisco, the International Association of Culinary Professionals held its annual awards, honoring the best in food writing, photography, design, and journalism over the last year.IACP Cookbook Awards 2013
> 
> Here are the winners:
> 
> American
> 
> Hiroko's American Kitchen: Cooking with Japanese Flavors
> by Hiroko Shimbo
> (Andrews McMeel Publishing)
> 
> 
> Baking: Savory or Sweet
> 
> Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
> by Ken Forkish (Ten Speed Press)
> 
> 
> Chefs and Restaurants
> 
> Vietnamese Home Cooking
> by Charles Phan (Ten Speed Press)
> 
> 
> Children, Youth and Family
> 
> Teen Cuisine: New Vegetarian
> by Matthew Locricchio (Amazon Children's Publishing)
> 
> 
> Compilations
> 
> La Cucina Italiana Encyclopedia of Italian Cooking
> by The Editors of La Cucina Italiana (Rizzoli)
> 
> 
> Cookbook of the Year
> 
> Jerusalem: A Cookbook
> by Yotam Ottolenghi, Sami Tamimi
> (Ebury Publishing (UK)/Ten Speed Press (USA)
> 
> 
> Culinary History
> 
> 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
> by Naomi Duguid
> (Artisan Books, a division of Workman Publishing)
> 
> 
> Design
> 
> Too Many Chiefs Only One Indian
> by Sat Bains
> (Face Publications)
> 
> 
> First Book: The Julia Child Award
> 
> The Smitten Kitchen Cookbook
> by Deborah Perelman
> (Random House, Inc. (Alfred A. Knopf))
> 
> 
> Food and Beverage Reference/Technical
> 
> Modernist Cuisine at Home
> by Nathan Myhrvold, Maxime Bilet (The Cooking Lab, LLC)
> 
> 
> Food Matters
> 
> Why Calories Count: From Science to Politics (California Studies in Food and Culture)
> by Marion Nestle, Malden Nesheim (University of California Press)
> 
> 
> Food Photography and Styling
> 
> Bouchon Bakery
> by Deborah Jones, Sebastien Rouxel
> (Artisan Books, a division of Workman Publishing)
> 
> 
> General
> 
> Gran Cocina Latina: The Food of Latin America
> by Maricel Presilla
> (W. W. Norton & Company)
> 
> 
> Health and Special Diet
> 
> The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
> by Barbara Unell, Judith Fertig (Andrews McMeel Publishing)
> 
> 
> International
> 
> Jerusalem: A Cookbook
> by Yotam Ottolenghi, Sami Tamimi
> (Ebury Publishing (UK)/Ten Speed Press (USA)
> 
> 
> Jane Grigson
> 
> 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)
> 
> 
> Judges Choice
> 
> My Provence
> Laurent Gras altaeditions.com/ae/myprovence
> 
> 
> Literary Food Writing
> 
> Yes, Chef: A Memoir
> by Marcus Samuelsson (Random House)
> 
> 
> Single Subject
> 
> Roots: The Definitive Compendium with more than 225 Recipes
> by Diane Morgan, Antonis Achilleos (photography) (Chronicle Books)
> 
> 
> Wine, Beer or Spirits
> 
> Canadian Whisky: The Portable Expert
> by Davin de Kergommeaux
> (McClelland & Stewart, a division of Random House of Canada Limited)
> 
> 
> Johnnae
> 
> 
> 
> 
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