The International Association of Culinary Professionals announced this year's award winners last night in San Francisco. The awards recognize the best in food writing, food photography, design, culinary teachers and more. Take a look at the 2013 cookbook winners below.
IACP Cookbook Awards 2013
American:
Hiroko's American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo
(Andrews McMeel Publishing)
Baking: Savory or Sweet
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish (Ten Speed Press)
Chefs and Restaurants:
Vietnamese Home Cooking
by Charles Phan (Ten Speed Press)
Children, Youth and Family:
Teen Cuisine: New Vegetarian
by Matthew Locricchio (Amazon Children's Publishing)
Compilations:
La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana (Rizzoli)
Cookbook of the Year:
Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)
Culinary History:
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)
Culinary Travel:
Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)
Design:
Too Many Chiefs Only One Indian
by Sat Bains
(Face Publications)
First Book: The Julia Child Award
The Smitten Kitchen Cookbook
by Deborah Perelman
(Random House, Inc. (Alfred A. Knopf))
Food and Beverage Reference/Technical:
Modernist Cuisine at Home
by Nathan Myhrvold, Maxime Bilet (The Cooking Lab, LLC)
Food Matters:
Why Calories Count: From Science to Politics (CaliforniaStudies in Food and Culture)
by Marion Nestle, Malden Nesheim (University of California Press)
Food Photography and Styling:
Bouchon Bakery
by Deborah Jones, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing)
General:
Gran Cocina Latina: The Food of Latin America
by Maricel Presilla
(W. W. Norton & Company)
Health and Special Diet:
The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell, Judith Fertig (Andrews McMeel Publishing)
International:
Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)
Jane Grigson:
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)
Judges Choice:
My Provence
Laurent Gras (altaeditions.com/ae/myprovence)
Literary Food Writing:
Yes, Chef: A Memoir
by Marcus Samuelsson (Random House)
Single Subject:
Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan, Antonis Achilleos (photography) (Chronicle Books)
Wine, Beer or Spirits:
Canadian Whisky: The Portable Expert
by Davin de Kergommeaux
(McClelland & Stewart, a division of Random House of Canada Limited)
For the full list of winners, click here.
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