Book awards: IACP Cookbook Award

Book awards by cover

1–6 of 276 ( next | show all )

Works (276)

Baking with Julia: Sift, Knead, Flute, Flour, And Savor... by Dorie Greenspan
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax
Barbecued Ribs, Smoked Butts, And Other Great Feed (Knopf Cooks American Series) by Jeanne VoltzSoft Cover Single Subject, 1986
Chinese Banquet Cookbook by Eileen Yin-Fei LoAsian, 1986
The Dessert Lover's Cookbook by Marlene SoroskyDesserts, 1986
Glorious American Food by Christopher IdoneGeneral, 1986
Gourmet light: Simple and sophisticated recipes for the calorie-conscious cook by Greer UnderwoodDiet and Helath, 1986
The Italian Baker by Carol FieldBaking, 1986
The Norman Table: The Traditional Cooking of Normandy by Claude GuermontEuropean, 1986
The Silver Palate Good Times Cookbook by Julee RossoEntertaining, 1986
Two's Company by Beverly BennettSingle Subject, 1986
Chocolate Sensations by Faye LevyBaking and Desserts, 1987
Classic Cooking Techniques (California Culinary Academy Series) by Faye LevyGeneral and Basic, 1987
Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence LinAsian, 1987
Food of Portugal by Jean AndersonInternational, 1987
The Grill Book: New Foods and Flavors for the Grill by Kelly McCuneSpecialty Cooking, 1987
The Ideal Cheese Book by Edward EdelmanSingle Subject, 1987
Jeremiah Tower's New American Classics by Jeremiah TowerAmerican Regional, 1987
Judy Gorman's Vegetable Cookbook by Judy GormanFruits and Vegetables, 1987
Roger Verge's Entertaining in the French Style by Roger VergéEntertaining, 1987
Vines, Grapes & Wines: The Wine Drinker's Guide to Grape Varieties by Jancis RobinsonWritings on Food and Drink, 1987
The American Baker: Exquisite Desserts from the Pastry Chef of the Stanford Court by Jim DodgeBaking and Desserts, 1988
Craig Claiborne's Southern Cooking by Craig ClaiborneSouthern and Southwestern American, 1988
Cuisine Sante by Francaise BueyDiet and Health, 1988
The Food of Southern Italy by Carlo MiddioneInternational, 1988
Gatherings: A Collection of Highly Entertaining Menus by Lynn F. NelsonCommunity Cookbooks, 1988
Good Housekeeping All-American Cookbook by Beverly LeblancGeneral and Basic, 1988
Italian Pizzas and Hearth Breads by Elizabeth RomerSingle Subject, 1988
Jacques Pepin's the art of cooking by Jacques PepinSpecialty, 1988
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna DeviAsian, 1988
Microwave Gourmet by Barbara KafkaQuick Cooking, 1988
Rodale's Garden-Fresh Cooking: Hundreds of Ways to Cook, Serve, and Store Your Favorite Fresh Vegetables and Fruits by Judith Benn HurleyFruits and Vegetables, 1988
Southern Food: At Home, on the Road, in History by John EgertonWritings on Food, 1988
Wines of the Rhone Valley by Robert ParkerWritings on Wine and Spirits, 1988
Bugialli on Pasta by Giuliano BugialliEuropean and International, 1989
The Cake Bible by Rose Levy BeranbaumBaking and Desserts, 1989
Champagne: The History and Character of the World's Most Celebrated Wine by Serena SutcliffeWritings on Beverages, 1989
Cooking A to Z by Jane HornGeneral and Basic, 1989
Feasts and Friends: Recipes from a Lifetime by Sylvia ThompsonEntertaining and Lifestyles, 1989
The Grains Cookbook by Bert GreeneSingle Subject, 1989
Home Cooking: A Writer in the Kitchen by Laurie ColwinWritings on Food, 1989
Jacques Pepin's The Art of Cooking, Volume II by Jacques PepinChefs, Restaurants, and Cooking Schools, 1989
Joy of Grilling, The (Joy of Cooking) by Joseph FamularoSpecial Methods, 1989
More Taste Than Time by Abby MandelQuick Cooking, 1989
An Ocean of Flavor: The Japanese Way With Fish and Seafood by Elizabeth AndohSeafood, Meat, and Poultry, 1989
One Magnificent Cookbook by The Junior League of ChicagoCommunity Cookbooks, 1989
Pacific Flavors, Oriental Recipes for a Contemporary Kitchen by Hugh CarpenterAsian, 1989
Tastes of the Pacific Northwest by Fred BrackAmerican, 1989
Bistro Cooking by Patricia WellsEuropean, 1990
Cooking from Quilt Country: hearty recipes from Amish and Mennonite kitchens by Marcia AdamsAmerican Regional, 1990
Cooking With Herbs by Emelie TolleyFruits, Vegetables, Herbs, and Spices, 1990
Crabtree & Evelyn Cookbook: A Book of Light Meals and Small Feasts by Crabtree & Evelyn (Firm)Entertaining, 1990
The Essential Cook: Everything You Really Need to Know About Foods and Cooking by Charles DelmarWritings on Food, 1990
The Foods of Vietnam by RouthierInternational, 1990
The Gourmet Gazelle Cookbook: Contemporary Cuisine for a Lifetime of Good Health by Ellen BrownHealthy and Light, 1990
Low-Fat, Low-Cholesterol Cookbook: heart-healthy, easy-to-make recipes that taste great. by American H... AssociationSpecial Diets, 1990
Microwave Gourmet Healthstyle Cookbook by Barbara KafkaSpecial Methods, 1990
A Passion for Chocolate by Maurice Bernachon1990
Seafood: a Connoisseur's Guide and Cookbook by Alan DavidsonSingle Subject, 1990
La Varenne Pratique by Anne WillanGeneral and Basic, 1990
Vintage: The Story of Wine by Hugh JohnsonWines and Spirits, 1990
Celebrating Italy by Carol FieldEthnic/Regional, 1991
Cocolat: Extraordinary Chocolate Desserts by Alice MedrichBread, Other Baking, and Sweets, 1991
The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds by Jill NormanFood Reference/Technical, 1991
Curries & Bugles: A Memoir & Cookbook of the British Raj by Jennifer Brennan1991
Hot Links And Country Flavors: Sausages in American Regional Cooking by Bruce AidellsSingle Subject, 1991
Light & Healthy Cook Book by Tori Ritchie Bunting1991
The Savory Way by Deborah MadisonGeneral, 1991
The wine atlas of Italy and traveller's guide to the vineyards by Burton AndersonWine, Beer, or Spirits, 1991
America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years by John F. MarianiFood Reference/Technical, 1992
Bradley Ogden's Breakfast, Lunch, and Dinner by Bradley OgdenNew Home Cooking: Feeding Family, Feasting Friends, 1992
Bread In Half The Time: Use Your Microwave and Food Processor to Make Real Yeast Bread in 90 Minutes by Linda West EckhardtBreads, Other Baking, and Sweets, 1992
Entertaining Light: Healthy Company Menus With Great Style by Martha Rose ShulmanHealth and Diet, 1992
Harry's Bar Cookbook by Arrigo CiprianiFirst Book: The Julia Child Award, 1992
The International Chocolate Cookbook by Nancy BaggettBreads, Other Baking, and Sweets, 1992
New Home Cooking by Florence FabricantGeneral, 1992
The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners by Margaret VisserLiterary Food Writing, 1992
Spirit of the Harvest: North American Indian Cooking by Beverly CoxEthnic/Regional, 1992
Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo BrakerSingle Subject, 1992
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto KasperCookbook of the Year, 1993
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra GoldsteinCookbook of the Year, 1994
Provencal Light by Martha Rose ShulmanJulia child Award, Best Book, Healthy Diets category, 1994
Jewish Cooking in America: Expanded Edition (Knopf Cooks American) by Joan NathanCookbook of the Year, 1995
From the Earth to the Table: John Ash's Wine Country Cuisine by John AshCookbook of the Year, 1996
Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick BaylessCookbook of the Year, 1997
Vegetarian Cooking for Everyone by Deborah MadisonCookbook of the Year, 1998
Desserts by Pierre Herme by Pierre HerméCookbook of the Year, 1999
The French Laundry Cookbook by Thomas KellerCookbook of the Year, 2000
In The Sweet Kitchen: The Definitive Baker's Companion by Regan DaleyCookbook of the Year, 2001
Modern Vegetarian Kitchen, The by Peter BerleySingle Subject, 2001
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter ReinhartCookbook of the Year, 2002
Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs by Elizabeth SchneiderCookbook of the Year, 2003
Bittersweet: Recipes and Tales from a Life in Chocolate by Alice MedrichCookbook of the Year, 2004
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur SchwartzCookbook of the Year, 2005
Chocolate: A Bittersweet Saga of Dark and Light by Mort RosenblumLiterary Food Writing, 2006
ChocolateChocolate by Lisa YockelsonBaking, 2006
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation by Arlene Feltman SailhacCompilations, 2006
Dough: Simple Contemporary Breads by Richard BertinetCookbook of the Year, 2006
Easy Entertaining: Over 250 Stress-Free Recipes and Sensational Stylling Ideas by Darina AllenChefs and Restaurants, 2006
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David JoachimFood Reference, 2006
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey AlfordInternational, 2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen FerrisJane Grigson Awards, 2006
The New American Cooking by Joan NathanAmerican, 2006
Recipes: A Collection for the Modern Cook by Susan SpungenGeneral, 2006
Spices of Life: Simple and Delicious Recipes for Great Health by Nina SimondsHealth and Special Diet, 2006
Vegetable Love by Barbara KafkaSingle Subject, 2006
Washoku: Recipes from the Japanese Home Kitchen by Elizabeth AndohJane Grigson Awards, 2006
All-new Complete Cooking Light Cookbook (Cooking Light) by Editors of Cook* MagazineCompilations, 2007
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew WhitleyBaking, 2007
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James OselandInternational, 2007
The Improvisational Cook by Sally SchneiderGeneral, 2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt LeeAmerican, 2007
Lunch Lessons: Changing the Way We Feed Our Children by Ann CooperHealth and Special Diet, 2007
Memories of Philippine Kitchens by Amy BesaJane Grigson Award, 2007
Modern Garde Manger by Robert B GarloughFood Reference, 2007
My Life in France by Julia ChildLiterary Food Writing, 2007
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily LuchettiSingle Subject, 2007
The Spice and Herb Bible by Ian HemphillFood Reference, 2007
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew DornenburgCookbook of the Year, 2007
Beans: A History by Ken AlbalaJane Grigson Award, 2008
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. GrewelingCompilations, 2008
Cook with Jamie: My Guide to Making You a Better Cook by Jamie OliverGeneral, 2008
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul JohnsonCookbook of the Year, 2008
Food: The History of Taste by Paul FreedmanFood Reference, 2008
How to Cook Everything Vegetarian by Mark BittmanHealth and Special Diet, 2008
Julia Child (Penguin Lives) by Laura ShapiroLiterary Food Writing, 2008
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel LeaderBaking, 2008
Morimoto: The New Art of Japanese Cooking by Masaharu MorimotoChefs and Restaurants, 2008
The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style by Rebecca RatherAmerican, 2008
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle by George M. TaberJane Grigson Award, 2008
turquoise: A chef's travels in Turkey by Greg MaloufInternational, 2008
The World Atlas of Wine by Hugh JohnsonWine, Beer, or Spirits, 2008
A16: Food + Wine by Nate ApplemanFirst Book/The Julia Child Award, 2009
The Art and Soul of Baking by Sur La TableBaking, 2009
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur SchwartzAmerican, 2009
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey AlfordInternational, 2009
The Bon Appetit Cookbook by Barbara FairchildCompilations, 2009
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras GrescoeLiterary Food Writing, 2009
Chanterelle: The Story and Recipes of a Restaurant Classic by David WaltuckFood Photography & Styling, 2009
Ciderland by James CrowdenWine, Beer and Spirits, 2009
Do It For Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank by Denise VivaldoGeneral, 2009
The Fat Duck Cookbook by Heston BlumenthalDesign, 2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLaganSingle Subject, 2009
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie KriegerHealth and Special Diet, 2009
The Science of Good Food: The Ultimate Reference on How Cooking Works by David JoachimFood Reference & Technical, 2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia DunlopJane Grigson Award, 2009
American Wasteland by Jonathan BloomFood Matters, 2011
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie GreenspanCookbook of the Year, 2011
As Always, Julia: The Letters of Julia Child and Avis DeVoto by Joan ReardonLiterary Food Writing, 2011
Asian Palate by Jeannie Cho LeeWine, Beer, or Spirits, 2011
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms by Greg MarleyJane Grigson Award, 2011
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice MedrichBaking, 2011
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica TherouxJudges' Choice Award, 2011
The Country Cooking of Ireland by Colman AndrewsInternational, 2011
Culinary Ephemera. An Illustrated History by William Woys WeaverCulinary History, 2011
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda HesserCompiliations, 2011
Essentials of Nutrition for Chefs by Catharine PowersHealth and Special Diet, 2011
Flying Pans:Two Chefs, One World by Chef Bernard GuillasChefs and Restaurants, 2011
Food Styling: The Art of Preparing Food for the Camera by Delores CusterFood and Beverage Reference, 2011
Fried Chicken and Champagne by Lisa DuparJulia Child Award, 2011
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah KrasnerFood Matters, 2011
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt LeeAmerican, 2011
Meat: A Kitchen Education by James PetersonSingle Subject, 2011
Sara Moulton's Everyday Family Dinners by Sara MoultonChildren, Youth, and Family, 2011
Wedding Cake Art and Design: A Professional Approach by Toba M. GarrettProfessional Kitchens, 2011
What I Eat: Around the World in 80 Diets by Peter MenzelJane Grigson Awards, 2011
All About Roasting: A New Approach to a Classic Art by Molly StevensGeneral, 2012
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria SpeckFirst Book, 2012
The Apple Lover's Cookbook by Amy TraversoAmerican, 2012
Baking Style: Art, Craft, Recipes by Lisa YockelsonBaking, 2012
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas ParsonsWine, Beer, and Spirits, 2012
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan WongChefs and Restaurants, 2012
The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley by Dolores CakebreadCompilations, 2012
The Food of Spain by Claudia RodenInternational, 2012
High on the Hog: A Culinary Journey from Africa to America by Jessica B. HarrisHistory, 2012
Modernist Cuisine: The Art and Science of Cooking by Nathan MyhrvoldProfessional Kitchens, 2012
My Family Table: A Passionate Plea for Home Cooking by John BeshChildren Youth Family, 2012
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael RuhlmanFood and Beverage Reference and Technical, 2012
The Table Comes First: Family, France, and the Meaning of Food by Adam GopnikLiterary, 2012
Tasting India by Christine ManfieldCulinary Travel, 2012
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry EstabrookFood Matters, 2012
The art of pasta by Lucio GallettoPeople's Choice Award, 2013
The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer by Barbara C. UnellHealth Special Diet, 2013
Bouchon Bakery by Thomas KellerFood Photography and Styling, 2013
Burma: Rivers of Flavor by Naomi DuguidCulinary Travel, 2013
Canadian Whisky: The Portable Expert by Davin de KergommeauxWine, Beer, and Spirits, 2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne WillanJane Grigson Award, 2013
La Cucina Italiana Encyclopedia of Italian Cooking by The Editors of La Cucina ItalianaCompilations, 2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken ForkishBaking, 2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaGeneral, 2013
Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko ShimboAmerican, 2013
Jerusalem by Yotam OttolenghiInternational, 2013
Modernist Cuisine at Home by Nathan MyhrvoldFood and Beverage Reference and Technical, 2013
Roots: The Definitive Compendium with more than 225 Recipes by Diane MorganSingle Subject, 2013
The Smitten Kitchen Cookbook by Deb PerelmanFirst Book: Julia Child Award, 2013
Teen Cuisine: New Vegetarian by Matthew LocricchioChildren Youth Family, 2013
Vietnamese Home Cooking by Charles PhanChefs and Restaurants, 2013
Why Calories Count: From Science to Politics by Marion NestleFood Matters, 2013
Yes, Chef: A Memoir by Marcus SamuelssonLiterary Food Writing, 2013
The A.O.C. Cookbook by Suzanne GoinChefs and Restaurants, 2014
The Art of French Pastry by Jacquy PfeifferBaking, 2014
Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall by Michael PhillipsCompilations, 2014
ChopChop: The Kids' Guide to Cooking Real Food with Your Family by Sally SampsonChildren Youth Family, 2014
Cuisine and Empire: Cooking in World History by Rachel LaudanCulinary History, 2014
The Drunken Botanist by Amy StewartJudges' Choice, 2014
Eat Drink Vote: An Illustrated Guide to Food Politics by Marion NestleFood Matters, 2014
Eating on the Wild Side: The Missing Link to Optimum Health by Jo RobinsonFood Matters, 2014
Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy BrennanGeneral, 2014
Lark- Cooking Against the Grain by John SundstromJudges' Choice, 2014
The Lee Bros. Charleston Kitchen by Matt LeeAmerican, 2014
I Love New York: Ingredients and Recipes by Daniel HummFood Photography and Styling, 2014
Manresa: An Edible Reflection by David KinchGlobal Design, 2014
Mast Brothers Chocolate: A Family Cookbook by Rick MastSingle Subject, 2014
Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden by Matt WilkinsonDesign Award, 2014
One Soufflé at a Time: A Memoir of Food and France by Anne WillanLiterary Food Writing, 2014
The Oxford Companion to American Food and Drink by Andrew F. SmithFood and Beverage Reference and Technical, 2014
The Perfect Meal: In Search of the Lost Tastes of France by John BaxterCulinary Travel, 2014
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De VitaInternational, 2014
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah MadisonHealth Special Diet, 2014
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis RobinsonWine, Beer, and Spirits, 2014
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy ChaplinHealth & Special Diet, 2015
Bar Tartine: Techniques & Recipes by Cortney BurnsChefs and Restaurants, 2015
The Bread Bible by Rose Levy BeranbaumBaking, 2015
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam DanforthBeverage/ Reference/ Technical, 2015
Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth by Daron JoffeFood Matters, 2015
Cyprus - a culinary journey by Rita HenssCulinary Travel, 2015
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald LinkAmerican, 2015
FutureChefs: Recipes by Tomorrow's Cooks Across the Nation and the World by Ramin GaneshramChildren, Youth and Family, 2015
Good and Cheap: Eat Well on $4/Day by Leanne BrownJudges' Choice, 2015
Heritage by Sean BrockKitchenaid Julia Child First Book, 2015
Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die by Diane KochilasInternational, 2015
In Search of the Perfect Loaf: A Home Baker's Odyssey by Samuel FromartzLiterary Food Writing, 2015
Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy BarrowSingle Subject, 2015
A New Napa Cuisine by Christopher KostowCookbook of the Year, 2015
North: The New Nordic Cuisine of Iceland by Gunnar Karl GíslasonJudges' Choice, 2015
Precious Cargo: How Foods From the Americas Changed The World by David DeWittCulinary History, 2015
Proof: The Science of Booze by Adam RogersWine, Beer and Spirits, 2015
The Slanted Door: Modern Vietnamese Food by Charles PhanPhotography, 2015
Sunset The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky by The Editors of Sunset Magazine Compilations, 2015
The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska by Kirsten DixonE-Cookbook, 2015
Twelve Recipes by Cal PeternellGeneral, 2015
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark ScarbroughPeople's Choice, 2015
Anatolia: Adventures in Turkish Cooking by Somer SivriogluInternational, 2016
The Beer Bible by Jeff AlworthWine, Beer or Spirits, 2016
Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea by Jeff KoehlerLiterary or Historical Food Writing, 2016
Dinner at Home: 140 Recipes to Enjoy with Family and Friends by JeanMarie BrownsonChildren, Youth & Family, 2016
The Everyday Baker: Recipes and Techniques for Foolproof Baking by Abigail Johnson DodgeBaking: Savory or Sweet, 2016
Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table by M.D. Andrew WeilHealth & Special Diet, 2016
The Food Lab: Better Home Cooking Through Science by J. Kenji López-AltAmerican, 2016
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen MigloreCompilations, 2016
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric WernerCulinary Travel, 2016
Ingredients: A Visual Exploration of 75 Additives & 25 Food Products by Dwight EschlimanJudge's Choice Winner, 2016
The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small by Olivia RathboneFood Matters, 2016
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam KhoFirst Book: Julia Child Award, 2016
The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie HanelGeneral, 2016
Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier by Pierre HermeDesign Winner, 2016
Soda Politics: Taking on Big Soda (and Winning) by Dr. Marion NestleJane Grigson Winner, 2016
Tacopedia by Deborah HoltzReference & Technical, 2016
Tacos: Recipes and Provocations by Alex StupakChefs & Restaurants, 2016
Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur JaffreySingle Subject, 2016
What Katie Ate on the Weekend by Katie Quinn DaviesFood Photography & Styling, 2016
Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-TobinHealth & Special Diet, 2017
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home by America's Test KitchenBaking: Savory or Sweet, 2017
Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian HowardJulia Child First Book, 2017
Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew Ramsey, M.D.Food Matters, 2017
Grape, Olive, Pig: Deep Travels Through Spain's Food Culture by Matt GouldingLiterary or Historical Food Writing, 2017
Ingredient: Unveiling the Essential Elements of Food by Ali BouzariReference & Technical, 2017
James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants by The James Beard FoundationCompilations, 2017
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi PomeroyFood Photography & Styling, 2017
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi DuguidCulinary Travel, 2017
I Taste Red: The Science of Tasting Wine by Jamie GoodeWine Beer & Spirits, 2017
Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie ParlaInternational, 2017
Two If By Sea: Delicious Sustainable Seafood by Barton SeaverFood Matters, 2017
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara ManginiSingle Subject, 2017
Victuals: An Appalachian Journey, with Recipes by Ronni LundyAmerican, 2017
The Young Chef: Recipes and Techniques for Kids Who Love to Cook by The Culinary Institute of AmericaChildren Youth & Family, 2017

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Award description

The IACP Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally called Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.



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