This year's International Association of Culinary Professionals Conference (IACP) was held in New York. The awards ceremony took place on Monday, April 2, 2012. Check out the list winners below.
Cookbook Awards:
Cookbook of the Year: "Tasting India" (By Christine Manfield; Publisher: Penguin Group Australia)
People's Choice: "Art of Pasta" (Cookbook), Shiksa in the Kitchen, Tori Avery (Blog)
American: "The Apple Lover's Cookbook" (By Amy Traverso; Publisher: W. W. Norton & Company, Inc.)
Baking: "Baking Style: Art Craft Recipes" (By Lisa Yockelson; Publisher: John Wiley & Sons, Inc.)
Chefs and Restaurants: "The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong" (By Alan Wong; Publisher: Watermark Publishing)
Children, Youth, and Family: "My Family Table" (By John Besh; Publisher: Andrews McMeel)
Compilations: "The Cakebread Cellars American Harvest Cookbook" (By Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press)
Culinary History: "High on the Hog" (By Jessica Harris;Publisher: Bloosmbury USA)
Culinary Travel: "Tasting India" (By Christine Manfield; Publisher: Penguin Group Australia)
The Design Award and Professional Kitchens: "Modernist Cuisine" (By Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
First Book - The Julia Child Award: "Ancient Grains for Modern Meals" (By Maria Speck; Publisher: Ten Speed Press);
Food and Beverage Reference/Technical: "Ruhlman's Twenty" (By Michael Ruhlman; Publisher: Chronicle Books)
Food Matters: "Tomatoland" (By Barry Estabrook; Publisher: Andrews McMeel)
Food Photography and Styling: "The Art of Pasta" (By Lucio Galletto; Publisher: Penguin Group Australia)
General: "All About Roasting" (By Molly Stevens; Publisher: W. W. Norton & Company, Inc.)
Health and Special Diet: "Ancient Grains for Modern Meals" (By Maria Speck; Publisher: Ten Speed Press)
International: "The Food of Spain" (By Claudia Roden; Publisher: HarperCollins/Ecco)
The Jane Grigson Award: "Tomatoland" (By Barry Estabrook; Publisher: Andrews McMeel, "Inside the Jewish Bakery" (By Stanley Ginsberg and Norman Berg; Publisher: Camino Books)
Literary Food Writing: "The Table Comes First" (Author: Adam Gopnik; Publisher: Knopf)
Single Subject: "All About Roasting" (By Molly Stevens; Publisher: W. W. Norton & Company, Inc.)
The Visionary Achievement Awards: "Modernist Cuisine" (By: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
Wine, Beer, or Spirits: "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes..." (By Brad Thomas Parsons; Publisher: Ten Speed Press)
New Media & Broadcast Awards:
Televised Culinary Series: "Essential Pepin" (Host: Jacques Pepin, KQED-TV)
Culinary Blog: 5 Second Rule (Cheryl Sternman Rule)
Culinary Website: Saveur.com
Culinary Product or Brand Website: Gilt Taste
Intriguing Use of New Technology: SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context)
Video Series (Short Program Format): Saveur's "Sandwich Stories"
Audio Series (Long Format): KCRW's Good Food with Evan Kleiman
Audio Series (Short Format): Southern Foodways Oral History: Gathering the Stories Behind Food
Humorous Video Short: "Spaghetti with 100 Sweet Tomatoes" (The Recipe Project)
Bert Greene Awards:
Culinary Writing With or Without Recipes: "The Cake That Makes Our Family" (Lila Byock, Gilt Taste)
Culinary Writing About Beverages: "Beer Wars" (Kevin Cook, Playboy)
Instructional Culinary Writing with Recipes: "Eat Shoots & Leaves" (a series by Raquel Pelzel, Amanda Cohen, Aki Kamozawa & Alex Talbot, Adam Erace, Sheri Castle; Gilt Taste)
Culinary Travel Writing or Memoirs and Personal Essays: "Sibling Rivalry at the Stove" (Tamar Adler, Gilt Taste)
Culinary Writing That Makes a Difference: "Is This the Food of the Future?" (John McQuaid, Eating Well)
Awards of Excellence:
Cooking Teacher of the Year: Candy Argonedizza
Consumer Educational and Communication Materials of the Year: The Beef Checkoff
Corporate Marketing Campaign of the Year: Darigold
Culinary Tour Operator of the Year: George Geary, CCP
Culinary Youth Advocate of the Year: Purple Asparagus
Entrepreneur or Business Person of the Year: Lia Huber
Food Photographer or Stylist of the Year: Todd Coleman, Saveur
Test Kitchen Professional of the Year: BJ Food Consulting
Vocational Cooking School of the Year: International Culinary Center
Wine Steward or Sommelier of the Year: International Culinary School at Illinois Institute of Art Chicago
Special Recognition:
Humanitarian: Ann Cooper, Lunch Lessons, LLC
Lifetime Achievement: Fedele Bauccio, CEO and Cofounder of Bon Appetit Management Company
Community Service: Bob Lewis and Barry Benepe, founders of NYC Greenmarket
Culinary Classics Book Awards:
"La Technique: An Illustrated Guide to the Fundamental Technique of Cooking," Jacques Pepin (Times Books/PocketBooks, 1978)
"The New York Times Cookbook," Craig Claiborne (Harper, 1961)
"James Beard's American Cookery," James Beard (Little Brown and Company, 1972)
"The Art of Eating" by M.F.K.Fisher (World Publishing Company/ Macmillan, 1954)
"Paul Prudhomme's Louisiana Kitchen," Paul Prudhomme (William Morrow, 1984)
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