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)