2013 IACP Cookbook And Media Awards Presented Last Night In San Francisco
The International Association of Culinary Professionals is one of the main arbiters of taste within the close-knit food writing community (which encompasses journalism, cookbooks and photography) — acknowledging the best of the best in a yearly awards program. Last night in San Francisco, those awards were given out to a wide range of creators. If there was any doubt that Asian cuisine is on a hot streak in the United States, it was put to rest with Hiroko's American Kitchen: Cooking with Japanese Flavors and Vietnamese Home Cooking winning the Best American Cookbook and Chefs and Restaurants awards. Burma: Rivers of Flavor also won in the Culinary Travel category. Food Republic co-found Marcus Samuelsson won the award for Literary Food Writing for his memoir Yes, Chef.
"I have to thank my publishing, PR and MSG team for believing in Yes, Chef and putting a lot of hard work into it," says Samuelsson, who attended the awards. "In the great tradition of Harlem storytellers, I'm very happy the book got recognized tonight. Beyond humbled and honored."
For the digital awards, our friends at Food 52 took home the honors for Best Culinary Website, while Salted and Styled won Best Culinary Blog. See the complete results below.
American
Hiroko's American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo
(Andrews McMeel Publishing)
Baking: Savory or Sweet
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)
Chefs and Restaurants
Vietnamese Home Cooking
by Charles Phan
(Ten Speed Press)
Children, Youth and Family
Teen Cuisine: New Vegetarian
by Matthew Locricchio
(Amazon Children's Publishing)
Compilations
La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana
(Rizzoli)
Cookbook of the Year
Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)
Culinary History
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)
Culinary Travel
Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)
Design
Too Many Chiefs Only One Indian
by Sat Bains
(Face Publications)
First Book: The Julia Child Award
The Smitten Kitchen Cookbook
by Deborah Perelman
(Random House, Inc. (Alfred A. Knopf))
Food and Beverage Reference/Technical
Modernist Cuisine at Home
by Nathan Myhrvold, Maxime Bilet
(The Cooking Lab, LLC)
Food Matters
Why Calories Count: From Science to Politics (California Studies in Food and Culture)
by Marion Nestle, Malden Nesheim
(University of California Press)
Food Photography and Styling
Bouchon Bakery
by Deborah Jones, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing)
General
Gran Cocina Latina: The Food of Latin America
by Maricel Presilla
(W. W. Norton & Company)
Health and Special Diet
The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell, Judith Fertig
(Andrews McMeel Publishing)
International
Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)
Jane Grigson
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)
Judges Choice
My Provence
Laurent Gras
altaeditions.com/ae/myprovence
Literary Food Writing
Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)
Single Subject
Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan, Antonis Achilleos (photography)
(Chronicle Books)
Wine, Beer or Spirits
Canadian Whisky: The Portable Expert
by Davin de Kergommeaux
(McClelland & Stewart, a division of Random House of Canada Limited)
Culinary Blog
Salted and Styled
Libbie Summers and Chia Chong
Short Video Series
Master Class
Intriguing Use of Technology
My Provence
Laurent Gras
altaeditions.com/ae/myprovence
Culinary Web Site
Culinary Brand, Retail or Product Site
Eat Boutique
Maggie Battista
Long Format Audio
Dining Around with Joel Riddell
KKSF-AM
Host: Joel Riddell
Short Format Audio
Food in 2 Worlds, Feet in 2 Worlds
WNYC-FM