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.
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.
The Art of Eating
James Beard’s American Cookery
The New York Times Cookbook
Paul Prudhomme’s Louisiana Kitchen
La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
A Book of Mediterranean Food
On Food & Cooking
The Classic Italian Cook Book
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