Cookbook awards announced by IACP

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Updated: March 19, 2014 - 1:07 PM

Time to head to the bookstore with a list of new volumes that should find a spot on your shelf.


The self-published “Stone Edge Farm Cookbook” was named Book of the Year by the IACP.

Photo: Leslie Sophia Lindell Photography,

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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)

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  • Best American book went to Ted Lee, left, and Matt Lee for “The Lee Bros. Charleston Kitchen.”

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