Press ยป 2012 Finalists for 26th Annual IACP Awards

2012 Finalists for 26th Annual IACP Awards

FOR IMMEDIATE RELEASE
Press Contact:
Carrie Welch, Little Green Pickle
carrie@littlegreenpickle.com
(503) 894-8695

IACP Awards Recognize Excellence and Innovation in Culinary Industry

▪ Jacques Pépin and Ming Tsai Face Off in First-Ever New Media & Broadcast Awards ▪ Awards Ceremony Held on April 2 in New York City During IACP Annual Conference ▪

NEW YORK (February 16, 2012) – The International Association of Culinary Professionals (IACP, iacp.com) today announced the first round of finalists for its 26th Annual IACP Awards. With more than 50 categories, this coveted awards program allows IACP to acknowledge the best of the best within myriad aspects of the culinary industry. IACP is pleased to introduce new awards including its first-ever New Media & Broadcast Awards to recognize culinary audio and visual programming, web sites and a retooled culinary blog award.

Among top names up for awards: Jacques Pépin and Ming Tsai vie for the first-ever IACP award for best television series; New Orleans-based celebrity chef John Besh and “An Inconvenient Truth” producer Laurie David moved into the finals with books highlighting the benefits of simple family dinners; Nathan Myrvold’s Modernist Cuisine got a thumbs-up from some of the world’s toughest cookbook judges.

The Awards Ceremony will take place on Monday, April 2 at 6pm in the Times Center (242 W. 41st Street) during a gala event hosted by Mo Rocca from Cooking Channel’s "Food(ography)" as part of IACP’s Annual Conference. An After Party in the Times Center will follow to celebrate the winners and honor all finalists. Admission to the events is included for Full Conference Pass registrants. IACP members may also purchase a Monday or Single Event pass to attend the Awards Ceremony and After Party. Check out the list of 2011 IACP Awards winners, and join the IACP conversation on Twitter (@IACPCulinary, #IACPNYC) and Facebook.

Today’s announcement includes finalists in the cookbook, new media, and culinary writing award divisions; finalists in additional categories (Awards of Excellence and Culinary Classics, which recognize previously published titles that have withstood the test of time) will be announced in early March. All finalists are posted to iacp.com as they are announced.

Cookbook Awards

Considered the gold standard among cookbook awards and widely lauded as the most selective in the industry, IACP has been presenting its cookbook awards for more than 25 years to promote quality and creativity in culinary writing and publishing, and to expand the public’s awareness of culinary literature. Past honorees have included Rick Bayless, Mark Bittman, Dorie Greenspan, Thomas Keller, and Julia Child, CCP, among others. 2012 Awards will be given in 18 categories, including a new Culinary Travel category and a revised Professional Kitchens category, with one cookbook selected as the Cookbook of the Year. A People's Choice Award, determined by popular vote from among the finalists, will be announced on April 2. Categories include:

  • American: “American Flavor” (Author: Andrew Carmellini; Editor: Libby Edelson; Publisher: Ecco/Harper Collins); “The Apple Lover’s Cookbook” (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.); “The Homesick Texan” (Author: Lisa Fain; Editor: Leslie Wells; Publisher: Hyperion)
  • Baking: “Baking Style: Art Craft Recipes” (Author: Lisa Yockelson; Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.); “Cooking with Chocolate: Essential Recipes and Techniques” (Author: Frédéric Bau; Editor: Kate Mascaro Publisher: Flammarion); “Illustrated Step-by-Step Baking” (Author: Caroline Bretherton; Editor: Rebecca Warren; Publisher: DK/Penguin Group)
  • Chefs and Restaurants: “Home Cooking with Jean-Georges” (Author: Jean-Georges Vongerichten; Editor: Rica Allannic; Publisher: Clarkson Potter/Random House); “The Art of Living According to Joe Beef: A Cookbook of Sorts” (Authors: Frederic Morin, David McMillan, Meredith Erickson; Editor: Julie Bennett; Publisher: Ten Speed Press); “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong” (Author: Alan Wong; Publisher: Watermark Publishing)
  • Children, Youth, and Family: “My Family Table” (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel); “The Best Homemade Baby Food on the Planet” (Author: Karin Knight, Tina Ruggerio; Editor: Amanda Waddell; Publisher: Fair Winds Press); “The Family Dinner” (Author: Laurie David; Editor: Karen Murgolo; Publisher: Hachette Book Group)
  • Compilations: “Fine Cooking in Season” (Authors: Fine Cooking Editors; Publisher: Taunton Press); “The Cakebread Cellars American Harvest Cookbook” (Authors: Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press); “The Cooks’ Illustrated Cookbook” (Editors: Jack Bishop, Elizabeth Carduff, Lori Galvin; Publisher: America’s Test Kitchen)
  • Culinary History: “Dying on the Vine: How Phylloxera Transformed Wine” (Author: George Gale; Editor: Blake Edgar; Publisher: University of California Press); “High on the Hog” (Author: Jessica Harris; Editor: Kathy Belden; Publisher: Bloosmbury USA); “Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920” (Author: Andrew P. Haley; Editor: Mark Simpson-Vos; Publisher: University of NC Press)
  • Culinary Travel: “A Family in Paris” (Author: Jane Paech; Editor; Ariane Durkin; Publisher: Penguin Group Australia); “Tasting India” (Author: Christine Manfield; Editor: Alison Cowan; Publisher: Penguin Group Australia); “Ultimate Food Journeys” (Author: DK Publishing; Editor: Allie Singer; Publisher: DK Publishing)
  • First Book – The Julia Child Award: “Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press); “Bi-Rite Market’s Eat Good Food” (Authors: Sam Mogannam, Dabney Gough; Editor: Melissa Moore; Publisher: Ten Speed Press); “The Apple Lover’s Cookbook” (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
  • Food and Beverage Reference/Technical: “Ruhlman’s Twenty” (Author: Michael Ruhlman; Editors: Bill LeBlond and Sarah Billingsley; Publisher: Chronicle Books); “The Art of Beef Cutting” (Author: Kari Underly; Editor: Christine McKnight; Publisher; John Wiley & Sons); “Whole Beast Butchery” (Author: Ryan Farr, Brigit Binns; Editor: Lorena Jones; Publisher: Chronicle Books)
  • Food Matters: “Good Fish: Sustainable Seafood Recipes from the Pacific Coast” (Author: Becky Selengut; Publisher: Sasquatch Books); “Tomatoland” (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel); “Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm” (Author: Didi Emmons; Editor: Ben Watson; Publisher: Chelsea Green Publishing)
  • Food Photography and Styling: “Cooking My Way Back Home: Recipes from San Francisco’s Town Hall” (Author: Mitchell Rosenthal and John Pult; Photographer/Stylist: Paige Green; Editor: Jenny Wapner Publisher: Ten Speed Press); “The Art of Pasta” (Author: Lucio Galletto; Photographer: Anson Smart; Stylist: Rachel Brown; Editor: Alison Cowan; Publisher: Penguin Group Australia); “The Macy’s Culinary Council Thanksgiving and Holiday Cookbook” (Editor: Steve Siegelman; Photographer: Maren Caruson; Stylist: George Dolese; Publisher: The Book Kitchen)
  • General: “All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.); “Essential Pépin: More than 700 All-Time Favorites from My Life in Food” (Author: Jacques Pépin; Publisher: Houghton Mifflin Harcourt); “My Family Table" (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel)
  • Health and Special Diet: “Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press); “Food Intolerance Management Plan” (Authors: Dr. Sue Shepherd & Dr. Peter Gibson; Editor: Rachel Carter; Publisher: Penguin Group Australia); “The Sweet life: Diabetes Without Boundaries” (Author: Sam Talbot; Editor: Pam Krauss; Publisher: Rodale)
  • International: “Seoultown Kitchen” (Author: Debbie Lee; Editor: Anja Schmidt; Publisher: Kyle Books); “The Food of Spain” (Author: Claudia Roden; Editor: Libby Edelson; Publisher: HarperCollins/Ecco); “The Country Cooking of Italy” (Author: Coleman Andrews; Editors: Bill LeBlond and Dawn Yanigihara; Publisher: Chronicle Books)
  • Literary Food Writing: “Season to Taste” (Author: Molly Birnbaum; Editor: Matt Weiland; Publishers: HarperCollins/Ecco); “The Sorcerer’s Apprentice: A Season in the Kitchen at Ferran Adria’s El Bulli” (Author: Lisa Abend; Editor: Leslie Meredith; Publisher: Free Press/Simon & Schuster); “The Table Comes First” (Author: Adam Gopnik; Publisher: Knopf)
  • Professional Kitchens: “Modernist Cuisine” (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab); “Professional Garde Manger” (Authors: Lou Sackett, Jaclyn Pestka, Wayne Gisslen; Editor: Mary J. Cassells; Publisher: John Wiley & Sons, Inc); “The Professional Chef, 9th Edition” (Author: The Culinary Institute of America; Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.)
  • Single Subject: “All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.); “Odd Bits: How to Cook the Rest of the Animal” (Author: Jennifer McLagan; Editor: Jenny Wapner; Publisher: Ten Speed Press); “Plenty” (Author: Yotam Ottolenghi; Editors: Lorena Jones and Sarah Billingsley; Publisher: Chronicle Books”
  • Wine, Beer, or Spirits: “Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes…” (Author: Brad Thomas Parsons; Editor: Emily Timberlake; Publisher: Ten Speed Press); “Mastering Wine for the Asian Palate” (Author: Jennie Cho Lee; Publisher: Asset Publishing and Research, GrapeXpectations Asia LTD Hong Kong); “The Food Lover’s Guide to Wine” (Authors: Karen Page and Andrew Dornenburg; Editor: Michael Sand; Publisher: Little, Brown & Co.)

New Media & Broadcast Awards

With explosive growth in broadcast and new media, IACP announces a new program in 2012 to honor trendsetters and excellence in traditional and emerging communications technologies in nine categories:

  • Culinary Blog: 5 Second Rule (Cheryl Sternman Rule); Bona Fide Farm Food (Tom Hirschfeld); Pizza Quest (Peter Reinhart)
  • Culinary Website: Chow.com; Saveur.com; Find. Eat. Drink.
  • Culinary Product or Brand Website: Camp Blogaway; The Official Homepage of the Idaho Potato; Gilt Taste
  • Intriguing Use of New Technology: SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context); The Informed Chef series (Technology enhanced cookbooks); BakeSpace.com's Cookbook Café (A grassroots cookbook creator program)
  • Televised Culinary Series: “Essential Pépin” (Host: Jacques Pépin, KQED-TV); “Simply Ming” (Host: Ming Tsai, WBGH-TV); “New York Chow Report” (Host: Alex Van Buren, NY1 and Chow.com)
  • Video Series (Short Program Format): Saveur’s “Sandwich Stories”; The Perennial Plate; EatTV.com 
  • Audio Series (Long Format): Cooking with the Moms and KCRW’s Good Food with Evan Kleiman
  • Audio Series (Short Format): Southern Foodways Oral History: Gathering the Stories Behind Food (Category Winner)
  • Humorous Video Short: “Spaghetti with 100 Sweet Tomatoes” (The Recipe Project); “How to Peel a Head of Garlic in Less Than 10 Seconds” (Saveur); “The Good, The Bad and The Leafy” (GiltTaste.com)

Bert Greene Awards

The Bert Greene Awards were first presented in 1991 to honor excellence in food journalism. The awards are named after Bert Greene (1923-1988), a nationally renowned cooking teacher, cookbook author, and syndicated food columnist. In 2012, four of the five categories are modified or brand new:

  • Culinary Writing With or Without Recipes: “Cherry Season” (Darlene West, Leite’s Culinaria);
“For Pépin, Cooking is About Technique, Not Stardom” (Michele Kayal, Associated Press);
“The Cake That Makes Our Family” (Lila Byock, Gilt Taste)
  • Culinary Writing About Beverages: “Beer Wars” (Kevin Cook, Playboy); “Cocktail Pairings at Clyde Common” (Emily Bell, StarChefs); “Whiskey Rebellion” (Rebecca Barry, Saveur)
  • Instructional Culinary Writing with Recipes: “The Only Cake Story You'll Ever Need” (Dawn Perry, Real Simple); “The Soup for Life” (Anna Thomas, Eating Well); “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: “(Not) Ducking a Legacy” (Francis Lam, Gilt Taste); “Sibling Rivalry at the Stove” (Tamar Adler, Gilt Taste); “The Boys Club” (Hunter Lewis, Saveur); “Czech, Please” (Juliet Wittman, Westword)
  • Culinary Writing That Makes a Difference: “Is This the Food of the Future?” (John McQuaid, Eating Well); “The Most Important Fish in the Sea,” (Alison Fairbrother and Randy Fertel, Gilt Taste); “What Will Fracking Do to Your Food Supply?” (Barry Estabrook, Gilt Taste)


The IACP Awards of Excellence and Special Recognition

IACP honors extraordinary contributions and commitments to the culinary field with awards of excellence in categories that reflect the diversity of its professional membership, from restaurateurs to cooking teachers to food historians to food photographers and stylists. Past honorees have included such notable culinarians and companies as Rick Bayless, Whole Foods Market, and Cuisinart. Finalists in these categories will be announced in early March.

The Special Recognition Awards pay tribute to notable culinary professionals who have made significant and lasting contributions to the culinary industry and/or IACP. Distinguished award recipients have included Julia Child, CCP; Jacques Pépin, CCP; Judith Jones; Ingrid Esplid Hovig; Richard Sax; Anne Willan, CCP; and Martin Yan, among others. Winners in these categories will be announced at the awards ceremony on April 2.

About IACP

Founded in 1978, IACP connects culinary professionals with the people, places, and knowledge they need to succeed. IACP boasts some 3,000 members from 32 countries and serves as the leading forum for culinary professionals from all backgrounds. The only culinary organization of its kind: IACP is a crossroads where everyone can meet to share experiences and expertise, in ways that lead to unparalleled growth and learning.

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