2009 IACP Cookbook Awards
Inspiring Nominees Share Insights, as do Selections
2009 IACP Cookbook Awards Winners - It was an honor to be in the company of so many outstanding authors, chefs, editors, publishers, agents. Food experts, beverage gurus, sustainability rock stars, were there, too.
One thing any food lover would take away from this is that no matter what the economy is, hope exists, curiosity exists, camaraderie exists. Chefs, farmers and writers are at the forefront of a sustainable world and the science, the debate, the hand-wringing, even, are all imbued inherently with hope. If that did not exist, none of the rest of it would matter. Thanks to Dave Mas Masumoto (Epitaph for a Peach) for that welcome reminder and the moving opening remarks on Friday morning.
Book of the Year
A16: Food & Wine
Authors: Nate Appleman and Shelley Lindgren with Kate Leahy
Editor: Aaron Wehner
Publisher: Ten Speed Press
American
Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revised
Author: Arthur Schwartz
Editor: Clancy Drake
Publisher: Ten Speed Press
Baking
The Art and Soul of Baking
Author: Sur La Table
Co-Author: Cindy Mushet
Editor: Jean Lucas
Publisher: Andrews McMeel Publishing
- This book reflects a return to baking. It was a perfect fourth anniversary gift! The recipes and instructions are detailed without being overwhelming. Baked, and Modern Baker were two other strictly baking focused books that were nominated.
Chefs & Restaurants
Chanterelle
Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editor: Pam Hoenig and Caroyln Mandarano
Publisher: Taunton Press Inc
Compilations
The Bon Appetit Fast Easy Fresh Cookbook
Author: Barbara Fairchild
Editor: Pamela Chirls
Publisher: John Wiley & Sons
- Fast, Easy, Fresh - doesn't the title say right now? The cover is guess what color? Green, of course.
First Book/The Julia Child Award
A16: Food & Wine
Authors: Nate Appleman and Shelley Lindgren with Kate Leahy
Editor: Aaron Wehner
Publisher: Ten Speed Press
- This was a most interesting set of nominees. The other two included Yolele! Recipes from the Heart of Senegal and Puff which is all about puff pastry.
Food Photography & Styling
Chanterelle
Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press Inc
Food Reference & Technical
The Science of Good Food
Authors: David Joachim and Andrew Schloss with Philip Handel, Ph.D.
Editor: Carol Sherman
Publisher: Robert Rose Inc.
- Perhaps it comes as no surprise that science in the ktichen popped up in various categories, including Food Photography & Styling, Single Subject and Food Reference Technical.
General
Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank
Author: Denise Vivaldo
Editor: Megan Hiller
Publisher: Sellers Publishing
- Not only is this author entertaining, but her photographer is amazing. Matt Armendariz of MattBites.com is well worth a read for anyone interested in food photography and styling, good food and fun.
Health and Special Diet
The Food You Crave
Author: Ellie Krieger
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press
- This is a healthy eating cookbook by the telegenic Eilie Krieger. Her claim "not your mother's white-coated dietician".
International
Beyond the Great Wall
Authors: Jeffrey Alford and Naomi Duguid
Editor: Ann Bramson
Publisher: Artisan Books
- Several books focusing on foods of China were nominated. Are we coming of age? Are we coming to know Chinese food is more than egg rolls and General Gao's Chicken? Seems so. A beautiful introduction would be this blog: RedCook.
Literary Food Writing
Bottomfeeder
Author: Taras Grescoe
Editor: Jim Gifford
Publisher: HarperCollins Publishers Ltd.
- Sustainability was the theme for the conference so perhaps this was a shoe-in. More likely, both the theme of the conference and the popularity of this book reflect a larger societal awareness that the oceans are in danger. We simply cannot ignore our stewardship of them lest we jeopardize our very future. Teach a Man to Fish participant, Rick Moonen is another example of chefs leading the way.
Single Subject
Fat: An Appreciation of a Misunderstood Ingredient
Author: Jennifer McLagan
Editor: Clancy Drake
Publisher: Ten Speed Press
- This book is one of many this year that focus on meat. Not that we ever stopped loving it, it seems that our carnivorous love is stronger than ever. Magazines like MeatPaper have sprung up and butchering classes and demos are increasingly popular. Fat itself is now understood to be more complex than "good/bad" as was previously thought. Quick: what's a MUFA? (answer below)
Wine, Beer and Spirits
Ciderland
Author: James Crowden
Publisher: Birlinn Limited
- This book and one other on Artisanal Cocktails were nominated and publishers of cocktail books seemed thrilled with the constant success of cocktail titles. Look for more cocktail news right here, too.
Jane Grigson
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Author: Fuschia Dunlop
Editor: Maria Guarnaschelli
Publisher: W.W. Norton
- Our fascination with China extends to living vicariously through the author's acclimation to her new home.
Design
The Big Fat Duck Cookbook
Publisher: Bloomsbury, USA
- Perhaps this book says something about our love of science, it's a tome, really and not likely to inspire a rush to Macy's Cellar for a home sous-vide immersion circulator. Still, we are fascinated by them.
Pioneering a Sustainable World
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