These 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.