Press ยป 2012 Winners for 34th Annual IACP Awards Revealed in New York City During IACP Annual Conference

2012 Winners for 34th Annual IACP Awards Revealed in New York City During IACP Annual Conference

Top Honorees Include: Jacques Pépin for First-Ever “Televised Culinary Series” Award

April 3, 2012 – New York – The International Association of Culinary Professionals (IACP) (iacp.com) announced the winners of its 34th Annual IACP Awards on Monday, April 2 during a gala event ceremony at the Times Center, hosted by Mo Rocca from Cooking Channel’s Food(ography). With more than 50 categories, this coveted awards program allows IACP to acknowledge the best of the best of the culinary industry. This year, IACP introduced new awards including its first-ever New Media and Broadcast categories to recognize culinary audio and visual programming, web sites and a retooled culinary blog award. All winners are posted to iacp.com. Join the IACP conversation on Twitter (@IACPCulinary, #IACPNYC) and Facebook.

Cookbook Awards

Considered the gold standard among cookbook awards, the IACP Cookbook Awards have been presented for over 25 years to promote quality and creativity in writing and publishing, and to expand the public’s awareness of culinary literature.
Cookbook of the Year: “Tasting India” (Author: Christine Manfield; Editor: Allison Cowin; Publisher: Penguin Group Australia)
People’s Choice: “Art of Pasta” (Cookbook), Shiksa in the Kitchen, Tori Avey (Blog)
American: “The Apple Lover’s Cookbook” (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
Baking: “Baking Style: Art Craft Recipes” (Author: Lisa Yockelson; Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.)
Chefs and Restaurants: “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)
Compilations: “The Cakebread Cellars American Harvest Cookbook” (Authors: Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press)
Culinary History: “High on the Hog” (Author: Jessica Harris; Editor: Kathy Belden; Publisher: Bloosmbury USA)
Culinary Travel: “Tasting India” (Author: Christine Manfield; Editor: Alison Cowan; Publisher: Penguin Group Australia)
The Design Award: “Modernist Cuisine” (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
First Book – The Julia Child Award: “Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press);
Food and Beverage Reference/Technical: “Ruhlman’s Twenty” (Author: Michael Ruhlman; Editors: Bill LeBlond and Sarah Billingsley; Publisher: Chronicle Books)
Food Matters: “Tomatoland” (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel
Food Photography and Styling: “The Art of Pasta” (Author: Lucio Galletto; Editor: Alison Cowan; Publisher: Penguin Group Australia)
General: “All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
Health and Special Diet: “Ancient Grains for Modern Meals” (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press)
International: “The Food of Spain” (Author: Claudia Roden; Editor: Libby Edelson; Publisher: HarperCollins/Ecco)
The Jane Grigson Award: “Tomatoland” (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel, “Inside the Jewish Bakery” (Authors: Stanley Ginsberg and Norman Berg; Publisher: Camino Books)
Literary Food Writing: “The Table Comes First” (Author: Adam Gopnik; Publisher: Knopf)
Professional Kitchens: “Modernist Cuisine” (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
Single Subject: “All About Roasting” (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
The Visionary Achievement Awards: “Modernist Cuisine” (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
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)

New Media & Broadcast Awards

With explosive growth in broadcast and new media, IACP announced a new program in 2012 to honor trendsetters and excellence in traditional and emerging communications technologies.
Televised Culinary Series: “Essential Pepin” (Host: Jacques Pepin, KQED-TV)
Culinary Blog: 5 Second Rule (Cheryl Sternman Rule)
Culinary Website: Saveur.com
Culinary Product or Brand Website: Gilt Taste
Intriguing Use of New Technology: SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context)
Video Series (Short Program Format): Saveur’s “Sandwich Stories”
Audio Series (Long Format): KCRW’s Good Food with Evan Kleiman
Audio Series (Short Format): Southern Foodways Oral History: Gathering the Stories Behind Food
Humorous Video Short: “Spaghetti with 100 Sweet Tomatoes” (The Recipe Project)

Bert Greene Awards

First presented in 1991, The Bert Greene Awards honor excellence in food journalism. Named after Bert Greene (1923-1988), a nationally renowned cooking teacher, cookbook author, and syndicated food columnist, four of the five categories are modified or brand new for this year’s awards.
Culinary Writing With or Without Recipes: “The Cake That Makes Our Family” (Lila Byock, Gilt Taste)
Culinary Writing About Beverages: “Beer Wars” (Kevin Cook, Playboy)
Instructional Culinary Writing with Recipes: “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: “Sibling Rivalry at the Stove” (Tamar Adler, Gilt Taste)
Culinary Writing That Makes a Difference: “Is This the Food of the Future?” (John McQuaid, EatingWell)

Awards of Excellence

IACP honors extraordinary contributions and commitments to the culinary field with awards of excellence in categories that reflect the diversity of its professional membership.
Cooking Teacher of the Year: Candy Argonedizza
Consumer Educational and Communication Materials of the Year: The Beef Checkoff
Corporate Marketing Campaign of the Year: Darigold
Culinary Tour Operator of the Year: George Geary, CCP
Culinary Youth Advocate of the Year: Purple Asparagus
Entrepreneur or Business Person of the Year: Lia Huber
Food Photographer or Stylist of the Year: Todd Coleman, Saveur
Test Kitchen Professional of the Year: BJ Food Consulting
Vocational Cooking School of the Year: International Culinary Center
Wine Steward or Sommelier of the Year: John Peter Laloganes

Special Recognition


The Special Recognition Awards pay tribute to notable culinary professionals who have made significant and lasting contributions to the culinary industry and/or IACP.
Humanitarian: Ann Cooper, Lunch Lessons, LLC
Lifetime Achievement: Fedele Bauccio, CEO and Cofounder of Bon Appetit Management Company
Community Service: Bob Lewis and Barry Benepe, founders of NYC Greenmarket

Culinary Classics Book Awards

Introduced in 2011 to recognize culinary works that have withstood the test of time, Culinary Classics Book Awards can cover any culinary-related topic, must have been published at least five years ago but no earlier than 1945, and must have (1) significantly altered the way we think about food and (2) contributed in a meaningful way to the field of culinary literature. Winners include:
“La Technique: An Illustrated Guide to the Fundamental Technique of Cooking,” Jacques Pepin (Times Books/PocketBooks, 1978)
“The New York Times Cookbook,” Craig Claiborne (Harper, 1961)
“James Beard’s American Cookery,” James Beard (Little Brown and Company, 1972)
“The Art of Eating” by M.F.K.Fisher (World Publishing Company/ Macmillan, 1954)
“Paul Prudhomme’s Louisiana Kitchen,” Paul Prudhomme (William Morrow, 1984)

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About IACP
Founded in 1978, The International Association of Culinary Professionals (IACP) has been connecting culinary professionals with the people, places and knowledge and they need to succeed for over three decades. First coming together as a small but determined group of cooking school owners and instructors, IACP now boasts some 3,000 members from more than 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. For more information about IACP, visit http://www.iacp.com. Join the IACP conversation via Twitter (@IACPCulinary, #IACPNYC), Facebook, and the IACP blog.

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