2014 IACP Awards Stir Up Excitement

by in Events, News, March 17th, 2014

Alton Brown IACP Award WinnerThe International Association of Culinary Professionals presented its prestigious annual awards, honoring food literature, journalism and digital media in a variety of categories, at a ceremony in Chicago on Saturday.

The 2014 winners of the IACP cookbook awards, which aim to “promote quality and creativity” in culinary writing, include Matt and Ted Lee’s The Lee Bros. Charleston Kitchen (in the American category — get the authors’ recipe for Shrimp and Deviled-Egg Salad Rolls), Jacquy Pfeiffer’s The Art of French Pastry (in the Baking: Savory or Sweet category), Andrew F. Smith’s The Oxford Encyclopedia of Food & Drink in America, Second Edition (Beverage/Reference/Technical) and Los Angeles chef and restaurateur Suzanne Goin’s The A.O.C. Cookbook (Chefs and Restaurants). John McReynolds’ Stone Edge Farm Cookbook was named Book of the Year; it was also honored in the First Book category.

Pastry chef and Institute of Culinary Education creative director Michael Laiskonis was named Culinary Professional of the Year. Biochemist and author Shirley Corriher was presented with an award for Lifetime Achievement. (Try Shirley’s recipes for Homemade Mayonnaise, Chipotle Salt, Juicy Roast Chicken, Marinated Grilled London Broil, and Fresh Green Bean Salad with Basil and Tomatoes.)

Food Network’s own Alton Brown won the Culinary Audio Series award for the Alton Browncast (pictured above). Chopped judge Maneet Chauhan was honored along with Katy Sparks, Alex Raij, Rita Sodi and Kathleen Squires in the E-Cookbook category for the online cookbook series The Journey.

Check out a full list of winners after the jump or click here.

IACP Cookbook Award Winners

American
The Lee Bros. Charleston Kitchen
by Matt Lee & Ted Lee (Clarkson Potter)

Baking: Savory or Sweet
The Art of French Pastry
by Jacquy Pfeiffer (Random House)

Beverage/Reference/Technical
The Oxford Encyclopedia of Food & Drink in America, Second Edition
by Andrew F. Smith (Oxford University Press)

Chefs and Restaurants
The A.O.C. Cookbook
by Suzanne Goin (Random House)

Children, Youth and Family
CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family
by Sally Sampson (Simon & Schuster)

Compilations
The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall
by Michael Phillips with Rick Rodgers (Stewart, Tabori & Chang)

Culinary History
Cuisine & Empire: Cooking in World History
by Rachel Laudan (University of California Press)

Culinary Travel
The Perfect Meal
by John Baxter (HarperCollins Publishers)

First Book
Stone Edge Farm Cookbook
by John McReynolds (Stone Edge Farm)

Food Matters
Eat, Drink, Vote: An Illustrated Guide to Food Politics
by Marion Nestle (Rodale)

Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson (Hachette Book Group)

General
Keepers
by Kathy Brennan & Caroline Campion (Rodale)

Health and Special Diet
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
by Deborah Madison (Ten Speed Press)

International
Sauces & Shapes: Pasta the Italian Way
by Oretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.)

Literary Food Writing
One Souffle at a Time
by Anne Willan and Amy Friedman (St. Martin’s Press)

Photography
I Love New York: Ingredients and Recipes
by Daniel Humm & Will Guidara (Francesco Tonelli, photographer) (Ten Speed Press)

Professional Kitchens
Elements of Dessert
by Francisco Migoya and the Culinary Institute of America (Wiley)

Single Subject
Mast Brothers Chocolate: A Family Cookbook
by Rick Mast and Michael Mast (Hachette Book Group)

Wine, Beer and Spirits
Wine Grapes
by Jancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

Global Design
Manresa: An Edible Reflection
by David Kinch & Christine Muhlke (Ten Speed Press)

E-Cookbook
The Journey
by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires (Alta Editions)

Book of the Year Winner
Stone Edge Farm Cookbook
by John McReynolds (Stone Edge Farm)

Jane Grigson Winner
Wine Grapes
by Jancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

Design Award Winner
Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden
by Matt Wilkinson (Black Dog & Leventhal Publishers)

Judges Choice Winners

The Drunken Botanist
by Amy Stewart (Workman Publishing Company)

Lark – Cooking Against the Grain
by John Sundstrom (Community Supported Cookbooks)

Culinary Classics Awards

The Art of Mexican Cooking
by Diana Kennedy (Clarkson Potter, 1989)

Invitation to Indian Cookery
by Madhur Jaffrey (Knopf, 1973)

Betty Crocker’s Cookbook (Originally Betty Crocker’s Picture Book)
by Betty Crocker (1950)

The Moosewood Cookbook
by Mollie Katzen (Ten Speed, 1977)

The Silver Palate Cookbook
by Julee Rosso and Shelia Lukins (Workman, 1982)

Historical Cookbook Award
American Cookery
by Amelia Simmons (1796)

IACP Bert Greene Award Winners

Publication of the Year
Dana Cowin
Food & Wine Magazine

Personal Essays/Memoirs
Francis Lam
Lucky Peach “A Day on Long Island with Alex Lee”

Culinary Writing About Beverages
Paul Clarke
Imbibe “Treasure Island”

Instructional Culinary Writing
Andy Ricker
Saveur “The Star of Siam: Thai Curries”

Culinary Writing That Makes a Difference
Barry Estabrook
EatingWell: Where good taste meets good health “Growing Resistance”

Culinary Travel Writing
Jean Anderson
Saveur “Food I Dream Of”

Culinary-Based Column
Hugh Garvey
Playboy Magazine “Playboy Food Column”

Narrative Culinary Writing
Steve Hoffman
Star Tribune “From the Wild” (Meals From a Hunter)

IACP Digital Media Award Winners

Best Culinary Website
James Oseland and Helen Rosner
Saveur

Amanda Hesser, Merrill Stubbs, Kristen Miglore, Brette Warshaw, Kenzi Wilbur, Marian Bull
Food52

Narrative Culinary Blog
Michael Procopio
Food for the Thoughtless

Photo-Based Culinary Blog
Ilva (ILVA) Beretta & Jamie Schler
Plated Stories

Culinary Blog Group
Faith Durand
The Kitchn

Best Culinary Video Series
Craftsy
Featuring James Peterson “A Modern Take on the Mother Sauces

Single Food Focused Video
Libbie Summers
20 Pie Crimping Techniques in 120 Seconds

Culinary Audio Series
Alton Brown
The Alton Browncast

IACP Awards

Culinary Educator of the Year
George Geary

Culinary Professional of the Year
Michael Laiskonis

Culinary School Award of Excellence
The International Culinary Center

Volunteer of the Year
C.C. Fridlin

Humanitarian of the Year
Matthew Haley

Lifetime Achievement
Shirley Corriher

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