Award » Culinary Classics Book Awards: Winners

Culinary Classics Book Awards: Winners

2011 was the inaugural year for the Culinary Classics Book Awards, with five legendary culinary works being added to this IACP Hall of Fame.

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2015 Winners

Book of Great Cookies
by: Maida Heatter
Year: 1977
Publisher: Knopf

The Greens Cookbook
by: Deborah Madison
Year: 1987
Publisher: Bantam Books

The Making of a Cook
by: Madeleine Kamman
Year: 1978
Publisher: Atheneum

Greene on Greens
by: Bert Greene
Year: 1984
Publisher: Workman Publishing Co.

The Taste of Country Cooking
by: Edna Lewis
Year: 1977
Publisher: Knopf

2014 Winners

Culinary Classics 

The Art of Mexican Cooking 
by Diana Kennedy
Clarkson Potter, 1989

Invitation to Indian Cookery
by Madhur Jaffrey
Knopf, 1973

Betty Crocker's Cookbook (Originally Betty Crocker's Picture Book)
by Betty Crocker, 1950

The Moosewood Cookbook
by Mollie Katzen
Ten Speed, 1977

The Silver Palate Cookbook
by Julee Rosso and Shelia Lukins
Workman, 1982

Historical Cookbook Award

American Cookery
by Amelia Simmons,1796 


2013 Winners


Couscous and Other Good Food from Morocco
Paula Wolfert, Harper & Row, 1973
With great clarity and focus Couscous and Other Good Food from Morocco opened a window on a  previously little-known North African culture and cuisine. This book literally put Morocco on the map and its food on the tables of readers of English, and it remains the most esteemed work on the subject to this day.

Simple French FoodRichard Olney, Robert Hale Ltd. /Atheneum, 1974
Despite a sea of other excellent titles on the subject, Simple French Food deserves a place as one of the classic works on French food written in English. Through graceful prose and well-chosen recipes, the work artfully introduced readers to the pleasures of French country cooking and helped spawn a  generation of Francophile chefs and eaters in the English speaking world.

Time-Life Foods of the World Series (27 volumes)
Editors of Time-Life, 1968 into mid-1970s
A magisterial body of work, in many respects this series is still unsurpassed in its depth and breadth and impeccable recipes. The collection introduced the world's major cuisines to a generation of Americans and, by providing the cultural context for each dish, underscored the intertwining of culture and cuisine.

A Book of Middle Eastern Food
Claudia Roden, Penguin, 1968
Written 45 years ago, A Book of Middle Eastern Food remains one the most admired, comprehensive, and carefully researched cookbooks on the subject. It explored the important ancient culinary traditions and foodways of the region and brought a treasure trove of classic Middle Eastern recipes to the attention of cooks around the world. 

Charcuterie and French Pork Cookery
Jane Grigson, Michael Joseph, 1967
In her very first food book, Grigson ducumented for the English-speaking world the art of French charcuterie and pork cookery with such great wit, simplicity and exactitude that it was translated into French. Always admired for its solid scholarship and fine writing, Charcuterie and French Pork Cookery is being rediscovered as a vital resource on charcuterie and pork cookery today.  


2012 Winners

The Art of Eating
M.F.K. Fisher

James Beard’s American Cookery
James Beard

The New York Times Cookbook
Craig Claiborne

Paul Prudhomme’s Louisiana Kitchen
Paul Prudhomme

La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
Jacques Pépin

2011 Winners

A Book of Mediterranean Food
Elizabeth David 

On Food & Cooking
Harold McGee 

The Classic Italian Cook Book
Marcella Hazan

Mastering the Art of French Cooking (two volumes)
Julia Child, Simone Beck, Louisette Bertholle

Joy of Cooking (1975 edition)
Irma S. Rombauer and Marion Rombauer Becker

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