Press Office
2007 IACP Awards Winners
Chicago (April 14, 2007) - The International Association of Culinary Professionals held its 2007 Awards Gala tonight.
During a ceremony hosted by Burt Wolf, awards were presented for the IACP Cookbook Awards, Bert Greene Awards for Journalism and the Awards of Excellence.
The IACP Cookbook Awards encourage and promote quality and creativity in both writing and publishing, and honor the best cookbooks published each year. Cookbook Awards were presented in 13 categories.
The prestigious IACP Cookbook of the Year Award was presented to authors Andrew Dornenburg and Karen Page, for their book What to Drink with What You Eat: the definitive guide to pairing food with wine, beer, spirits, coffee, tea - even water - based on expert advice from America's best sommeliers.
Nearly 500 books were entered in the competition by publishers from Australia, Canada, England, France, India, Italy, Mexico, New Zealand, Norway, the United Kingdom and the US.
The Bert Greene Awards for Journalism recognize the best food writing each year. Awards were presented in four categories: Essay, Internet, Magazine and Newspaper.
The IACP Awards of Excellence honor the top culinary professionals in their field. Awards are presented in five categories, plus Lifetime Achievement and Humanitarian Awards.
This year the Lifetime Achievement Award was presented to Judith Jones, a senior editor and vice-president at Alfred A. Knopf, for her work with cookbook authors such as Julia Child, Jacques Pepin and Claudia Roden.
The Humanitarian Award was presented to Rick Bayless, chef-restaurateur, cookbook author and television personality for his work with the Frontera Farmer Foundation, which he founded with his wife, Deann and the staff of the Frontera Grill.
2007 IACP Cookbook Award Winners
American Category
Cookbooks that focus on ethnic, cultural, historic, or regional cooking in the United States.
The Lee Bros. Southern Cookbook: stories and recipes for southerners and would-be southerners
Authors: Matt Lee and Ted Lee
Publisher: W.W. Norton & Company, Inc.
Editor: Maria Guarnaschelli
Bread, Other Baking and Sweets Category
Cookbooks that focus on bread making, desserts, confections and sweet or savory pastries or doughs.
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
Author: Andrew Whitley
Publisher: Fourth Estate
Editor: Louise Haines
Chefs and Restaurants Category
The California Table Grape Commission Award
Cookbooks by or about chefs, collections of recipe's from chefs, or books that focus on the cuisine of specific restaurants.
Allegra McEvedy's Colour Cookbook
Authors: Allegra McEvedy and Fred Dickieson
Publisher: Kyle Cathie Ltd
Editor: Sophie Allen
Compilations Category
Cookbooks comprised of material previously published in another format, or compiled by a staff of writers or editors.
All-New Complete Cooking Light Cookbook
Publisher: Oxmoor House
Editor: Anne C. Cain
First Book: The Julia Child Award
Cookbooks by writers who have not previously authored, co-authored, or significantly contributed to a food or beverage related book.
The Lee Bros. Southern Cookbook: stories and recipes for southerners and would-be southerners
Authors: Matt Lee and Ted Lee
Publisher: W.W. Norton & Company, Inc.
Editor: Maria Guarnaschelli
Food Photography and Styling Category
Awarded to a photographer and stylist for food photography and styling that clearly, accurately and artistically represents the book's recipes or cooking techniques, enhances the text with stimulating visual images and reflects the overall tone of the book.
Simple Chinese Cooking
Photographer: Earl Carter
Publisher: Penguin Group - Australia
Editor: Alison Cowan
Food Reference/Technical Category (tie)
Reference books of culinary terms, histories, techniques or ingredients.
Modern Garde Manger
Author: Robert Garlough
Angus Campbell
Publisher: Thomson Delmar Learning
Editor: Matthew Hart
The Spice and Herb Bible, Second Edition
Author: Ian Hemphill
Publisher: Robert Rose Inc
Editor: Sue Sumeraj
General Category
Multiple-subject recipe books, including all-purpose cookbooks and personal recipe collections.
The Improvisational Cook
Author: Sally Schneider
Publisher: HarperCollins
Editor: Harriet Bell
Health and Special Diets Category
Cookbooks and diet books that focus on healthful eating, nutrition, dietary concerns and special or restrictive diets.
Lunch Lessons: changing the way we feed our children
Authors: Ann Cooper and Lisa M. Holmes
Publisher: HarperCollins
Editor: Mary Ellen O'Neill
International Category
The Le Cordon Bleu Award
Cookbooks that focus on foods of a particular geographical region or cultural identity outside the United States.
Cradle of Flavor: home cooking from the spice islands of Indonesia, Malaysia, and Singapore
Author: James Oseland
Publisher: W.W. Norton & Company, Inc.
Editor: Maria Guarnaschelli
Literary Food Writing Category
The Cuisinart Award
Non-fiction or fiction food or beverage books that are distinguished by the quality of their prose. These books may or may not include recipes.
My Life in France
Authors: Julia Child Alex Prud'homme
Publisher: Alfred A. Knopf
Editor: Judith Jones
Single Subject Category
Cookbooks that focus on specific foods, cooking methods, techniques or appliances.
A Passion for Ice Cream: 95 recipes for fabulous desserts
Author: Emily Luchetti
Publisher: Chronicle Books
Editor: Bill LeBlond
Wine, Beer or Spirits Category
Books on the history, evaluation or production of alcoholic beverages; mixology; serving or pairing with food.
What to Drink with What You Eat: the definitive guide to pairing food with wine, beer, spirits, coffee, tea - even water - based on expert advice from America's best sommeliers
Authors: Andrew Dornenburg and Karen Page
Publisher: Bulfinch Press
Editor: Michael Sand
