Culinary Classics Awards

  • culinary classics logo awardsThese awards honor works that have significantly altered the way we think about food and contributed to the field of culinary literature. Any IACP member may nominate a culinary-related work for the Culinary Classics Book Awards. Nominated books must have been published at least five years ago, but no earlier than 1945. Additionally, they must have both (1) significantly altered the way we think about food and (2) contributed in a meaningful way to the field of culinary literature. Books that are dedicated to any food-related subject; document or interpret a cuisine, culinary tradition, or history; or convey an important culinary sensibility or vision are eligible. No entry fee is required.


  • Bayless, Rick: Authentic Mexican
  • Beard, James: American Cookery
  • Beranbaum, Rose Levy: The Cake Bible
  • Betty Crocker’s Cookbook 1950
  • Chase, Leah: Dooky Chase Cookbook
  • Child, Julia, Simone Beck, and Louisette Bertholle: Mastering the Art of French Cooking 2 vols.
  • Claiborne, Craig: The New York Times Cookbook
  • Corriher, Shirley: CookWise
  • Darden, Carole and Norma Jean: Spoonbread & Strawberry Wine
  • David, Elizabeth: A Book of Mediterranean Food
  • deGroot, Roy Andries: Auberge of the Flowering Hearth
  • DeKnight, Freda: The Ebony Cookbook
  • Egerton, John: Southern Food
  • Field, Carol: The Italian Baker
  • Fisher, M.F.K.: The Art of Eating
  • Fussell, Betty: The Story of Corn
  • Greene, Bert: Greene on Greens
  • Grigson, Jane: Charcuterie and French Pork Cookery
  • Hazan, Marcella: The Classic Italian Cook Book
  • Heatter, Maida: Book of Great Cookies
  • Jaffrey, Madhur: Invitation to Indian Cookery
  • Kamman, Madeleine: The Making of a Cook
  • Kasper, Lynn Rosetto: The Splendid Table
  • Katzen, Mollie: The Moosewood Cookbook
  • Kennedy, Diana: The Art of Mexican Cooking
  • Kuo, Irene: Key to Chinese Cooking
  • Lewis, Edna: Taste of Country Cooking
  • Madison, Deborah: Greens Cookbook
  • McGee, Harold: On Food & Cooking
  • Nathan, Joan: Jewish Cooking in America
  • Olney, Richard: Simple French Food
  • Paddleford, Clementine: How America Eats
  • Pepin, Jacques: La Technique
  • Prudhomme, Paul: Paul Prudhomme’s Louisiana Kitchen
  • Roden, Claudia: A Book of Middle Eastern Food
  • Rombauer, Irma and Marion: Joy of Cooking 1975 ed.
  • Rosso, Julie and Sheila Lukins: The Silver Palate Cookbook
  • Time-Life Editors: Foods of the World Series
  • Wells, Patricia: Bistro Cooking
  • Wolfert, Paula: Couscous and Other Good Food from Morocco

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