IACP Hands Out Cookbook Awards at Annual Event

The International Association of Culinary Professionals (IACP) presented its annual Cookbook Awards at an awards ceremony at the Hyatt Embarcadero in San Francisco on April 9. “Jerusalem: A Cookbook” by Yotam Ottolenghi was named Cookbook of the Year.

The conference, “Dirt to Digital: Real Food in a Virtual World,” ran from April 6 to 9. Here are the other winners:

American: “Hiroko’s American Kitchen: Cooking With Japanese Flavors” by Hiroko Shimbo; Baking Savory or Sweet: “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by Ken Forkish; Chefs and Restaurants: “Vietnamese Home Cooking” by Charles Phan; Children, Youth and Family: “Teen Cuisine: New Vegetarian” by Matthew Locricchio; Compilations: “La Cucina Italiana Encyclopedia of Italian Cooking” by The Editors of La Cucina Italiana; Culinary History: “The Cookbook Library: Four Centuries of Cooks, Writers and Recipes That Made the Modern Cookbook” by Anne Willan, Mark Cherniavsky and Kyri Claflin; Culinary Travel: “Burma: Rivers of Flavor” by Naomi Duguid; Design: “Too Many Chiefs Only One Indian” by Sat Bains; First Book – The Julia Child Award: “The Smitten Kitchen Cookbook” by Deborah Perelman; Food and Beverage Reference/Technical: “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet; Food Matters: “Why Calories Count: From Science to Politics” by Marion Nestle and Malden Nesheim; Food Photography and Styling: “Bouchon Bakery” by Deborah Jones and Sebestien Rouxel; General: “Gran Cocina Latina: The Food of Latin America” by Marciel Presilla; Health and Special Diet: “The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer” by Barbara Unell and Judith Fertig; International: “Jerusalem: A Cookbook”; Jane Grigson Award: “The Cookbook Library”; Judges’ Choice: “My Provence” by Laurent Gras; Literary Food Writing: “Yes Chef: A Memoir” by Marcus Samuelsson; Single Subject: “Roots: The Definitive Compendium” by Diane Morgan and Antonis Achilleos; Wine, Beer or Spirits: “Canadian Whisky: The Portable Expert” by Davin de Kergommeaux.

The awards program also recognized individuals in the fields of food journalism and digital media. 

Awards of Excellence, which recognize IACP members’ contributions and commitments to the culinary field, were given out in several categories, as were Special Recognition Awards that pay tribute to notable culinary professionals who have made significant and lasting contributions to the industry and/or IACP.