IACP Cookbook Awards: 2008 Winners Announced

Last night, at an awards ceremony in New Orleans, the International Association of Culinary Professionals announced their 2008 cookbook award winners. Paul Johnson's Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood took home the top honor, Cookbook of the Year. John Wiley & Sons led the pack with four awards total, with Fish Forever taking Cookbook of the Year and the Single Subject Category.

On Friday morning I printed out the list of the nominees and, Oscar pool-style, checked off the titles I thought would win in each category (with a Cookbook of the Year write-in), put it in a sealed envelope and filed it away to compare and contrast once the IACP picks were revealed. Let's just say, thank goodness I didn't hit the casinos this weekend as my projections were an abysmal one for fourteen. Bring on the Beards!

--BTP

2008 Winners and Finalists

Cookbook of the Year:
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson

American:
Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe
A Love Affair with Southern Cooking by Jean Anderson
The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman--Winner!

Bread, Other Baking, and   Sweets:
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman--Winner!
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
Pure Dessert by Alice Medrich

Chefs and Restaurants:
Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto--Winner!
Pier by Greg Doyle, Grant King, and Katrina Kanetani

Compilations:
Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America by The Culinary Institute of America and Darra Goldstein
Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner by The Culinary Institute of America and Peter P. Greweling--Winner!
Mark Bittman's Quick & Easy Recipes from the New York Times by Mark Bittman

First Book (The Julia Child Award):
Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner
Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto--Winner!
Sweet Myrtle and Bitter Honey by Efisio Farris and Jim Eber

Food Photography and Styling:
Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun--Winner!
Rosa's New Mexican Table by Roberto Santibanez

Food Reference/Technical:
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolates by Clay Gordon
Food: The History of Taste by Paul Freedman--Winner!
Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen    

General:
Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin
Cook with Jamie: My Guide to Making You A Better Cook by Jamie Oliver--Winner!
Cooking by James Peterson

Health and Special Diets:
Allergy-Free Cookbook by Alice Sherwood
Cleveland Clinic Healthy Heart Lifestyle Guide & Cookbook by Bonnie Sanders Polin and Frances Towner Giedt
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman--Winner!

International:
Sweet Myrtle and Bitter Honey by Efisio Farris and Jim Eber
The Country Cooking of France by Anne Willan
Turquoise by Greg and Lucy Malouf--Winner!

Literary Food Writing:
Beans: A History by Ken Albala
Julia Child by Laura Shapiro--Winner!
The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg

Single Subject:
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson--Winner!
The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss
Vegetables: Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America

Wine, Beer, or Spirits:
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun
IMBIBE! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
The World Atlas of Wine by Hugh Johnson and Jancis Robinson--Winner!

Jane Grigson Award (Tie):
Beans: A History by Ken Albala
To Cork or Not to Cork: Tradition, Romance, Science and the Battle for the Wine Bottle by George M. Taber

Design Award:
Egg

Comments

[nevia987 on June 12, 2008 at 12:40 AM]

The rigorous classroom teachings in culinary institutes help students to work in an environment that is similar to that when they will take up job. Students are being taught things in professional manner by the skilled instructors.

http://www.culinaryschoolsprograms.com/