How Do I
2009 Cookbook Awards
2009 International Association of Culinary Professionals (IACP)
The IACP award winners were announced on April 4th, 2009.
Cookbook of the Year Award
Appleman, Nate and Shelley Lindgren
A16: Food + Wine
TX723.2.S65 A67 2008
One of San Francisco's most popular new restaurants, A16 (named for the highway that cuts across southern Italy) specializes in the cuisine of Campania (and its capital city of Naples).
A16: Food + Wine
TX723.2.S65 A67 2008
One of San Francisco's most popular new restaurants, A16 (named for the highway that cuts across southern Italy) specializes in the cuisine of Campania (and its capital city of Naples).
American:
Winner
The National Cattlemen's Beef Association Award
Schwartz, Arthur
Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
TX724.S3335 2008
Check out Arthur Schwartz on his Food Maven website.
Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
TX724.S3335 2008
Check out Arthur Schwartz on his Food Maven website.
Finalists
Willis, Virginia
Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking
TX715.2.S68 W556 2008
Read more about this Atlanta writer at her website and from the Atlanta Journal-Constitution.
Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking
TX715.2.S68 W556 2008
Read more about this Atlanta writer at her website and from the Atlanta Journal-Constitution.
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed
Return to the topBaking:
Winner
Finalists
Malgieri, Nick
The Modern Baker
"Time Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies"
q TX763.M245 2008x
The Modern Baker
"Time Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies"
q TX763.M245 2008x
Chefs and Restaurants:
The California Table Grape Commission AwardWinner
Waltuck, David and Andrew Friedman
Chanterelle: The Story and Recipes of a Restaurant Classic
Chanterelle is a New York City restaurant.
Chanterelle is a New York City restaurant.
Finalists
At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois Piege, Patrick Mikanowsk, and Grant Symon
Ripert, Eric
On the Line
"The Stations, the Heat, the Cooks, the Costs, the Chaos, and the Triumphs"
TX945.5.L37 R57 2008
Ripert is a chef at the New York 4-start seafood restaurant Le Bernardin.
On the Line
"The Stations, the Heat, the Cooks, the Costs, the Chaos, and the Triumphs"
TX945.5.L37 R57 2008
Ripert is a chef at the New York 4-start seafood restaurant Le Bernardin.
Compilations:
Winner
Finalists
Cooking with Les Dames d'Escoffier
"At Home with the Women Who Shape the Way We Eat and Drink"
Edited by Marcella Rosene with Pat Mozersky
TX714.C654325 2008
"At Home with the Women Who Shape the Way We Eat and Drink"
Edited by Marcella Rosene with Pat Mozersky
TX714.C654325 2008
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
"over 375 of our favorite recipes for the home chef, along with tips and preparation techniques from the classrooms of the world's premier culinary college"
TX714.C83279 2008x
"over 375 of our favorite recipes for the home chef, along with tips and preparation techniques from the classrooms of the world's premier culinary college"
TX714.C83279 2008x
First Book (The Julia Child Award):
Winner
Appleman, Nate and Shelley Lindgren
A16: Food + Wine
TX723.2.S65 A67 2008
One of San Francisco's most popular new restaurants, A16 (named for the highway that cuts across southern Italy) specializes in the cuisine of Campania (and its capital city of Naples).
A16: Food + Wine
TX723.2.S65 A67 2008
One of San Francisco's most popular new restaurants, A16 (named for the highway that cuts across southern Italy) specializes in the cuisine of Campania (and its capital city of Naples).
Finalists
Thiam, Pierre
Yolele! Recipes From the Heart of Senegal
TX725.S38 T495 2008x
Pierre Thiam is chef and owner of the Brooklyn restaurant: Le Grand Dakar.
Yolele! Recipes From the Heart of Senegal
TX725.S38 T495 2008x
Pierre Thiam is chef and owner of the Brooklyn restaurant: Le Grand Dakar.
Holmberg, Martha
Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrées, and Desserts Made with Puff Pastry
You can use quality pre-made puff pastry available at local supermarkets or follow the instructions for making puff pastry from scratch.
Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrées, and Desserts Made with Puff Pastry
You can use quality pre-made puff pastry available at local supermarkets or follow the instructions for making puff pastry from scratch.
Food Photography and Styling:
Winner
Waltuck, David and Andrew Friedman
Chanterelle: The Story and Recipes of a Restaurant Classic
Chanterelle is a New York City restaurant.
Chanterelle is a New York City restaurant.
Finalists
Karen Martini: Cooking at Home by Karen Martini
Under Pressure: Cooking Sous Vide by Thomas Keller
Food Reference and Technical:
Winner
Joachim, David and Andrew Schloss
The Science of Good Food: The Ultimate Reference on How Cooking Works
q TX651.J63 2008x
The Science of Good Food: The Ultimate Reference on How Cooking Works
q TX651.J63 2008x
Finalists
Four Star Restaurant Marketing Cookbook by Linda Drake
Food Wine Budapest by Carolyn Banfalvi
General:
Winner
Vivaldo, Denise
Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank
HQ745.V58 2008x
Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank
HQ745.V58 2008x
Finalists
Kasper, Lynne Rossetto and Sally Swift
The Splendid Table's How to Eat Supper
"recipes, stories, and opinions from public radio's award-winning food show"
TX738.K38 2008
Tune into the weekly Splendid Table radio show or listen to the podcasts.
The Splendid Table's How to Eat Supper
"recipes, stories, and opinions from public radio's award-winning food show"
TX738.K38 2008
Tune into the weekly Splendid Table radio show or listen to the podcasts.
Things Cooks Love: Implements, Ingredients, Recipes
By Sur La Table and Marie Simmons
q TX656.T44 2008
By Sur La Table and Marie Simmons
q TX656.T44 2008
Health and Special Diet:
Winner
Krieger, Ellie
The Food You Crave: Luscious Recipes for a Healthy Life
TX714.K75 2008
Ellie Krieger is a registered dietitian and FoodNetwork host.
The Food You Crave: Luscious Recipes for a Healthy Life
TX714.K75 2008
Ellie Krieger is a registered dietitian and FoodNetwork host.
Finalists
International:
Winner
Alford, Jeffrey and Naomi Duguid
Beyond the Great Wall: Recipes and Travels in the Other China
TX724.5.T55 A44 2008
Beyond the Great Wall: Recipes and Travels in the Other China
TX724.5.T55 A44 2008
Finalists
Jenkins, Sara and Mindy Fox
Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
TX725.M35 J47 2008
Listen to an NPR interview.
Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
TX725.M35 J47 2008
Listen to an NPR interview.
Martin Yan's China by Martin Yan
Literary Food Writing:
The Cuisinart AwardWinner
Grescoe, Taras
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
TX385.G68 2008
More about Taras Grescoe.
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
TX385.G68 2008
More about Taras Grescoe.
Finalists
Fussell, Betty Harper
Raising Steaks: The Life and Times of American Beef
SF196.U6 F87 2008
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. It is a celebration of, and an elegy for, a uniquely American Dream.
Raising Steaks: The Life and Times of American Beef
SF196.U6 F87 2008
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. It is a celebration of, and an elegy for, a uniquely American Dream.
Dunlop, Fuchsia
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
TX724.5.C5 D868 2008
Read reviews from the Guardian and the New York Times. Listen to an interview on NPR.
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
TX724.5.C5 D868 2008
Read reviews from the Guardian and the New York Times. Listen to an interview on NPR.
Single Subject:
Winner
McLagan, Jennifer
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
Finalists
Under Pressure: Cooking Sous Vide by Thomas Keller
Torres, Jacques
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions
TX767.C5 T675 2008
Read about his Buche de Noel.
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions
TX767.C5 T675 2008
Read about his Buche de Noel.
Wine, Beer, or Spirits:
Winner
Ciderland by James Crowden
Winner of the 2008 Andre Simon Book Award for Drink.
This title has not yet been published in the U.S.
Finalists
Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott Beattie
Bert Greene Journalism Awards
- Essay: “The Eggs and I”, by Francine Prose in Saveur magazine
- Internet:
What I Saw, and Ate, at the Pig ‘Sacrifice’
by Jonathan Kauffman in SeattleWeekly.com - Magazine:
Cancer & Creativity: One Chef's True Story
by Andrew Solomon in Food & Wine magazine - Newspaper:
Kick the Bottle: Bottled Water Gets the Boot
by Lee Klein in Miami New Times - Best of NOLA: “Open City” by Jessica Harris in Saveur magazine
2009 James Beard Foundation Awards
The James Beard Foundation awards were announced May 3-4, 2009. Check the awards web site for newspaper, tv, magazine and blog awards.
Cookbook of the Year
McLagan, Jennifer
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
American Cooking:
Winner
Foose, Martha Hall
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
TX715.2.S68 F65 2008
Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
TX715.2.S68 F65 2008
Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair.
Finalists
Schwartz, Arthur
Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
TX724.S3335 2008
Check out Arthur Schwartz on his Food Maven website.
Arthur Schwartz's Jewish Home Cooking
Yiddish Recipes Revisited
TX724.S3335 2008
Check out Arthur Schwartz on his Food Maven website.
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans
Edited by Marcelle Bienvenu and Judy Walker
TX715.2.L68 C645 2008x
"After Hurricane Katrina destroyed uncounted family treasures, The Times-Picayune Food pages helped hundreds of readers reclaim some of their unique culinary heritage. Readers helped other readers get back their favorite recipes that dissolved in the floodwaters. And, readers asked us to compile a cookbook of those recipes." -- NOLA blog.
Listen to an interview about the book on NPR.
Edited by Marcelle Bienvenu and Judy Walker
TX715.2.L68 C645 2008x
"After Hurricane Katrina destroyed uncounted family treasures, The Times-Picayune Food pages helped hundreds of readers reclaim some of their unique culinary heritage. Readers helped other readers get back their favorite recipes that dissolved in the floodwaters. And, readers asked us to compile a cookbook of those recipes." -- NOLA blog.
Listen to an interview about the book on NPR.
Baking:
Winner
Finalists
Beverage:
Winner
Finalists
The Wines of Burgundy, Revised Edition by Clive Coates M.W.
Cooking from a Professional Point of View:
Winner
Finalists
The Big Fat Duck Cookbook by Heston Blumenthal
Under Pressure: Cooking Sous Vide by Thomas Keller
General Cooking:
Winner
Bittman, Mark
How to Cook Everything: 2,000 Simple Recipes for Great Food (10th Anniversary Edition)
TX714.B573 2008
How to Cook Everything: 2,000 Simple Recipes for Great Food (10th Anniversary Edition)
TX714.B573 2008
Finalists
Stewart, Martha
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook
TX714.S7815227 2008x
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook
TX714.S7815227 2008x
Healthy Focus:
Winner
Krieger, Ellie
The Food You Crave: Luscious Recipes for a Healthy Life
TX714.K75 2008
Ellie Krieger is a registered dietitian and FoodNetwork host.
The Food You Crave: Luscious Recipes for a Healthy Life
TX714.K75 2008
Ellie Krieger is a registered dietitian and FoodNetwork host.
Finalists
Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah Schneider
Ades, Philip A. and the editors of EatingWell magazine
The EatingWell for a Healthy Heart Cookbook
International:
Winner
Alford, Jeffrey and Naomi Duguid
Beyond the Great Wall: Recipes and Travels in the Other China
TX724.5.T55 A44 2008
Beyond the Great Wall: Recipes and Travels in the Other China
TX724.5.T55 A44 2008
Finalists
Cohen, Jayne
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
TX724.C546 2008
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
TX724.C546 2008
Southeast Asian Flavors by Robert Danhi
Photography:
Winner
The Big Fat Duck Cookbook by Heston Blumenthal
Finalists
Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte
Reference and Scholarship:
Winner
Page, Karen and Andrew Dornenburg
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
TX651.P34 2008
A second book by the authors of What to Drink With What You Eat (a 2007 IACP award winner). More about the authors.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
TX651.P34 2008
A second book by the authors of What to Drink With What You Eat (a 2007 IACP award winner). More about the authors.
Finalists
Mendelson, Anne
Milk: The Surprising Story of Milk Through the Ages
"with 120 adventurous recipes that explore the riches of our first food"
SF251.M46 2008
Anne Mendelson also wrote Stand Facing the Stove: The Story of the Woman Who Gave America the Joy of Cooking.
Listen to an interview on NPR: A Culinary History Of 'Milk Through The Ages'.
Milk: The Surprising Story of Milk Through the Ages
"with 120 adventurous recipes that explore the riches of our first food"
SF251.M46 2008
Anne Mendelson also wrote Stand Facing the Stove: The Story of the Woman Who Gave America the Joy of Cooking.
Listen to an interview on NPR: A Culinary History Of 'Milk Through The Ages'.
Joachim, David and Andrew Schloss with A. Philip Handel
The Science of Good Food: The Ultimate Reference on How Cooking Works
q TX651.J63 2008x
The Science of Good Food: The Ultimate Reference on How Cooking Works
q TX651.J63 2008x
Single Subject:
Winner
McLagan, Jennifer
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon and a review in the New York Times. Jennifer McLagan also wrote Bones: Recipes, History, and Lore.
Finalists
Goldstein, Joyce Esersky
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
TX740.G547 2008
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
TX740.G547 2008
Writing and Literature:
Winner
Pollan, Michael
In Defense of Food: An Eater's Manifesto
RA784.P643 2008
The author of the bestselling Omnivore's Dilemma is back with a prescription for eating well: "Eat food. Not too much. Mostly plants."
Listen to an interview on NPR.
In Defense of Food: An Eater's Manifesto
RA784.P643 2008
The author of the bestselling Omnivore's Dilemma is back with a prescription for eating well: "Eat food. Not too much. Mostly plants."
Listen to an interview on NPR.
Finalists
Dunlop, Fuchsia
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
TX724.5.C5 D868 2008
Read reviews from the Guardian and the New York Times. Listen to an interview on NPR.
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
TX724.5.C5 D868 2008
Read reviews from the Guardian and the New York Times. Listen to an interview on NPR.
