Cookbook award finalists announced by International Association of Culinary Professionals

Awards season is in full bloom in the food world, which means it is time for the International Association of Culinary Professionals to announce their finalists for this year's cookbook awards, based on new books from last year. IACP has held the awards for more than 25 years. The winners will be announced April 9. For a complete list of this year's IACP finalists (which includes writing and digital awards), go to www.iacp.com.

American

"The Farm: Rustic Recipes for a Year of Incredible Food," by Ian Knauer (Houghton Mifflin Harcourt)

"Hiroko's American Kitchen: Cooking With Japanese Flavors," by Hiroko Shimbo (Andrews McMeel Publishing)

"Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes," by Robb Walsh (Ten Speed Press)

Baking: savory or sweet

"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza," by Ken Forkish (Ten Speed Press)

"Simply Sensational Cookies," by Nancy Baggett (Houghton Mifflin Harcourt)

Chefs and restaurants

"Bouchon Bakery," by Thomas Keller, Sebastien Rouxel (Artisan Books)

"Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press)

"Vietnamese Home Cooking," by Charles Phan (Ten Speed Press)

"Dinner: A Love Story: It All Begins at the Family Table," by Jenny Rosenstrach (HarperCollins Publishers)

"Teen Cuisine: New Vegetarian," by Matthew Locricchio (Amazon Children's Publishing)

"The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket," by Katie Workman (Workman Publishing)

Compilations

"La Cucina Italiana Encyclopedia of Italian Cooking," by the editors of La Cucina Italiana (Rizzoli)

"Cooking Light, the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook," by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)

Culinary history

"101 Classic Cookbooks: 501 Classic Recipes," editor Fales Library (Rizzoli International Publications Inc.)

"Cheese and Culture: A History of Cheese and Its Place in Western Civilization," by Paul S. Kindstedt (Chelsea Green Publishing)

"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 and Kyri Claflin (University of California Press)

"Burma: Rivers of Flavor," by Naomi Duguid (Artisan Books)

"Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market," by Jess Thomson and Clare Barboza (photography) (Sasquatch Books)

"Sustenance: Food Traditions in Italy's Heartland," by Elizabeth Wholey

First book: The Julia Child Award

"Japanese Farm Food," by Nancy Singleton Hachisu (Andrews McMeel Publishing)

"Vietnamese Home Cooking," by Charles Phan (Ten Speed Press)

Food and beverage reference/technical

"The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World," by Sandor Ellix Katz (Chelsea Green Publishing)

"Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers," by Gianaclis Caldwell (Chelsea Green Publishing)

"Modernist Cuisine at Home," by Nathan Myhrvold and Maxime Bilet (The Cooking Lab, LLC)

"The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table," by Tracie McMillan (Scribner)

"Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good," by Barb Stuckey (Free Press)

"Why Calories Count: From Science to Politics (California Studies in Food and Culture)," by Marion Nestle and Malden Nesheim (University of California Press)

Food photography and styling

"Bouchon Bakery," by Thomas Keller, Sebastien Rouxel (Artisan Books)

"Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press)

General

"Gran Cocina Latina: The Food of Latin America," by Maricel Presilla (W. W. Norton & Company)

"How to Cook Everything, the Basics: All You Need to Make Great Food —With 1,000 Photos," by Mark Bittman (Houghton Mifflin Harcourt)

"True Food: Seasonal, Sustainable, Simple, Pure," by Andrew Weil and Sam Fox with Michael Stebner (Little, Brown and Company)

"The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer," by Barbara Unell and Judith Fertig (Andrews McMeel Publishing)

"Cooking Light, the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook," by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)

"Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook," by Liana Krissoff (Stewart, Tabori & Chang)

International

"Burma: Rivers of Flavor," by Naomi Duguid (Artisan Books)

"A Sardinian Cookbook," by Giovanni Pilu and Roberta Muir (Penguin Books)

Literary food writing

"The Art of the Restaurateur," by Nicholas Lander (Phaidon Press)

"The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance," by Thomas McNamee (Free Press)

"Yes, Chef: A Memoir," by Marcus Samuelsson (Random House)

"Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home," by Andrea Nguyen (Ten Speed Press)

"Modern Sauces: More Than 150 Recipes for Every Cook, Every Day," by Martha Holmberg (Chronicle Books)

"Roots: The Definitive Compendium With More Than 225 Recipes," by Diane Morgan and Antonis Achilleos (photography) (Chronicle Books)

Wine, beer or spirits

"Canadian Whisky: The Portable Expert," by Davin de Kergommeaux (McClelland & Stewart,)

"The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec," by Ian Mount (W. W. Norton & Company)

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