2009 IACP Cookbook Awards Winners

The International Association of Culinary Professionals (IACP) is a worldwide organization made up of 4,000 members involved in culinary education, communication, and the restaurant industry. The annual IACP awards were created to encourage quality in cookbook and food literature and to spread awareness of culinary publications.

2009 IACP Book of the Year

A16: Food & Wine

Authors: Nate Appleman and Shelley Lindgren with Kate Leahy
Editor: Aaron Wehner
Publisher: Ten Speed Press
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American: The 'Beef. It's What's for Dinner' Award
Cookbooks that focus on ethnic, cultural or regional cooking in the United States of America.

Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited

Author: Arthur Schwartz
Editor: Clancy Drake
Publisher: Ten Speed Press
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Baking
Cookbooks that focus on breadmaking, desserts, confections, and sweet or savory pastries or doughs.

The Art and Soul of Baking

Author: Sur La Table
Co-Author: Cindy Mushet
Editor: Jean Lucas
Publisher: Andrews McMeel Publishing
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Chefs & Restaurants: The California Table Grape Commission Award
Cookbooks by or about chefs, collections of recipes from chefs, or books that focus on the cuisine of a specific restaurant.

Chanterelle

Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editor: Pam Hoenig and Caroyln Mandarano
Publisher: Taunton Press Inc
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Compilations
Cookbooks comprised of material previously published in another format, or compiled by a staff of writers or editors.

The Bon Appetit Fast Easy Fresh Cookbook

Author: Barbara Fairchild
Editor: Pamela Chirls
Publisher: John Wiley & Sons
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First Book/The Julia Child Award
The first cookbook by a writer who has not previously authored or co-authored a cookbook.

A16: Food & Wine

Authors: Nate Appleman and Shelley Lindgren with Kate Leahy
Editor: Aaron Wehner
Publisher: Ten Speed Press
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Food Photography & Styling
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.

Chanterelle

Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press Inc
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Food Reference & Technical
Reference books of culinary terms, histories, techniques or ingredients.

The Science of Good Food

Authors: David Joachim and Andrew Schloss with Philip Handel, Ph.D.
Editor: Carol Sherman
Publisher: Robert Rose Inc.
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General
Multiple-subject books, all purpose cookbooks and personal recipe collections.

Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank

Author: Denise Vivaldo
Editor: Megan Hiller
Publisher: Sellers Publishing
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Health and Special Diet
Cookbooks that focus on healthy eating, nutrition, dietary concerns and special or restrictive diets.

The Food You Crave

Author: Ellie Krieger
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press
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International: The Le Cordon Bleu Award
Cookbooks that focus on particular geographical regions or cultural identities outside the United States of America.

Beyond the Great Wall

Authors: Jeffrey Alford and Naomi Duguid
Editor: Ann Bramson
Publisher: Artisan Books
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Literary Food Writing: The Cuisinart Award
Non-fiction or fiction food and beverage books that are distinguished by the quality of their prose. These books may or may not include recipes.

Bottomfeeder

Author: Taras Grescoe
Editor: Jim Gifford
Publisher: HarperCollins Publishers Ltd.
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Single Subject
Cookbooks that focus on specific foods, cooking methods, techniques or appliances.

Fat: An Appreciation of a Misunderstood Ingredient

Author: Jennifer McLagan
Editor: Clancy Drake
Publisher: Ten Speed Press
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Wine, Beer and Spirits
Books on the history, evaluation or production of alcoholic beverages; mixology; serving or pairing with food.

Ciderland

Author: James Crowden
Publisher: Birlinn Limited
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Jane Grigson Award
An optional award presented for distinguished scholarship.

Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Author: Fuschia Dunlop
Editor: Maria Guarnaschelli
Publisher: W.W. Norton
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Design
An optional award that recognizes a publisher for visual excellence

The Big Fat Duck Cookbook

Publisher: Bloomsbury, USA
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