Award season has begun in the cookbook world as the International Association of Culinary Professionals (IACP) bestows its nod to volumes that are particularly noteworthy. Among the new designations in the contest this year are awards for classic, historical and e-cookbooks.

The envelope (and categories), please …

Book of the year: "Stone Edge Farm Cookbook," by John McReynolds (Stone Edge Farm)

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: "ChopChop: 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) and "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 & Co.)

Literary food writing: "One Soufflé 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)

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

Design award: "Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden," by Matt Wilkinson (Black Dog & Leventhal Publishers)

– 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 Cook Book"), by Betty Crocker (1950)

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

• "The Silver Palate Cookbook," by Julee Rosso and Sheila Lukins (Workman, 1982)

Historical cookbook award: "American Cookery," by Amelia Simmons (1796)

For details on the digital, journalism and other IACP awards, go to

Follow Lee Svitak Dean on Twitter: @StribTaste