The IACP Cookbook Awards program is widely considered the most reputable in the industry due to its rigorous two-tier judging process and recipe testing.

Cookbook Awards Committee

The Cookbook Awards includes an anonymous judging panel for each category (3 judges per category). The judges are supervised by the Cookbook Awards Chair (non-voting), the Cookbook Awards Executive Committee (non-voting) who oversee individual category judges, and an IACP Awards Liaison (non-voting).

Judges

Three (3) anonymous judges from around the world independently evaluate all entries in each category. Judges must be leading culinary professionals with demonstrated expertise in their category of participation. Judges cannot serve two consecutive years on the general committee.

Procedures

First-Tier Judging

Each judge scores and ranks all books received in his/her specific category. Books are evaluated across several criteria, including the presentation and writing of recipes where appropriate, editorial context and writing style, design layout, and overall quality, creativity, and excellence.

Second-Tier Judging

The judges’ scores from first-tier judging are combined to determine the top five books in each category. These five books are then reevaluated against the same criteria and scored and ranked again. For categories that require recipes, at least three recipes are also tested and critiqued by each judge. The scores and the results from recipe testing are used to determine three finalists and a winner in each category.

Cookbook of the Year

Supervised by the Cookbook Awards Chair, the Cookbook Awards Executive Committee selects the Cookbook of the Year from the winners of each category. The Executive Committee reserves the right not to give any of these awards if they decide there is no book worthy of the recognition.