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Book awards: IACP Cookbook Award

Book awards by cover

Works (363)

The Art of Eating by M. F. K. FisherCulinary Classics
A Book of Mediterranean Food by Elizabeth DavidCulinary Classics
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Youngnot in English Common KnowledgeCulinary Classics
Chef Paul Prudhomme's Louisiana Kitchen by Paul PrudhommeCulinary Classics
The Classic Italian Cookbook by Marcella HazanCulinary Classics
The I Hate to Cook Book: More Than 180 Quick and Easy Recipes by Peg Brackennot in English Common KnowledgeCulinary Classics
Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia by Patience Graynot in English Common KnowledgeCulinary Classics
James Beard's American Cookery by James BeardCulinary Classics
Joy of Cooking [1975] by Irma S. RombauerCulinary Classics
Mastering the Art of French Cooking (Two-volume set) by Julia ChildCulinary Classics
New York Times Cookbook by Craig ClaiborneCulinary Classics
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeCulinary Classics
The Oxford Companion to Food by Alan Davidsonnot in English Common KnowledgeCulinary Classics
La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques PepinCulinary Classics
Barbecued Ribs, Smoked Butts, and Other Great Feed by Jeanne Voltznot in English Common KnowledgeSoft Cover Single Subject, 1986
Chinese Banquet Cookbook by Eileen Yin-Fei Lonot in English Common KnowledgeAsian, 1986
The Dessert Lover's Cookbook by Marlene Soroskynot in English Common KnowledgeDesserts, 1986
Glorious Food by Christopher Idonenot in English Common KnowledgeGeneral, 1986
Gourmet light: Simple and sophisticated recipes for the calorie-conscious cook by Greer Underwoodnot in English Common KnowledgeDiet and Helath, 1986
The Italian Baker by Carol FieldCulinary Classics, 2016, and Baking, 1986
The Norman Table: The Traditional Cooking of Normandy by Claude Guermontnot in English Common KnowledgeEuropean, 1986
The Silver Palate Good Times Cookbook by Julee Rossonot in English Common KnowledgeEntertaining, 1986
Two's Company by Beverly Bennettnot in English Common KnowledgeSingle Subject, 1986
Chocolate Sensations by Faye Levynot in English Common KnowledgeBaking and Desserts, 1987
Classic Cooking Techniques (California Culinary Academy Series) by Faye Levynot in English Common KnowledgeGeneral and Basic, 1987
Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence Linnot in English Common KnowledgeAsian, 1987
Food of Portugal by Jean Andersonnot in English Common KnowledgeInternational, 1987
The Grill Book: New Foods and Flavors for the Grill by Kelly McCunenot in English Common KnowledgeSpecialty Cooking, 1987
The Ideal Cheese Book by Edward Edelmannot in English Common KnowledgeSingle Subject, 1987
Jeremiah Tower's New American Classics by Jeremiah Towernot in English Common KnowledgeAmerican Regional, 1987
Judy Gorman's Vegetable Cookbook by Judy Gormannot in English Common KnowledgeFruits and Vegetables, 1987
Roger Verge's Entertaining in the French Style by Roger Vergénot in English Common KnowledgeEntertaining, 1987
Vines, Grapes & Wines: The Wine Drinker's Guide to Grape Varieties by Jancis Robinsonnot in English Common KnowledgeWritings on Food and Drink, 1987
The American Baker: Exquisite Desserts from the Pastry Chef of the Stanford Court by Jim Dodgenot in English Common KnowledgeBaking and Desserts, 1988
Craig Claiborne's Southern Cooking by Craig Claibornenot in English Common KnowledgeSouthern and Southwestern American, 1988
Cuisine Sante by Francaise Bueynot in English Common KnowledgeDiet and Health, 1988
The Food of Southern Italy by Carlo Middionenot in English Common KnowledgeInternational, 1988
Gatherings: A Collection of Highly Entertaining Menus by Lynn F. Nelsonnot in English Common KnowledgeCommunity Cookbooks, 1988
Good Housekeeping All-American Cookbook by Beverly Leblancnot in English Common KnowledgeGeneral and Basic, 1988
Italian Pizzas and Hearth Breads by Elizabeth Romernot in English Common KnowledgeSingle Subject, 1988
Jacques Pepin's the art of cooking by Jacques Pepinnot in English Common KnowledgeSpecialty, 1988
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devinot in English Common KnowledgeAsian, 1988
Microwave Gourmet by Barbara Kafkanot in English Common KnowledgeQuick Cooking, 1988
Rodale's Garden-Fresh Cooking: Hundreds of Ways to Cook, Serve, and Store Your Favorite Fresh Vegetables and Fruits by Judith Benn Hurleynot in English Common KnowledgeFruits and Vegetables, 1988
Southern Food: At Home, on the Road, in History by John EgertonCulinary Classics, 2016, and Writings on Food, 1988
Wines of the Rhone Valley by Robert Parkernot in English Common KnowledgeWritings on Wine and Spirits, 1988
Bugialli on Pasta by Giuliano Bugiallinot in English Common KnowledgeEuropean and International, 1989
The Cake Bible by Rose Levy BeranbaumCulinary Classics, 2017, Cookbook of the Year, and Baking and Desserts, 1989
Champagne: The History and Character of the World's Most Celebrated Wine by Serena Sutcliffenot in English Common KnowledgeWritings on Beverages, 1989
Cooking A to Z by Jane Hornnot in English Common KnowledgeGeneral and Basic, 1989
Feasts and Friends: Recipes from a Lifetime by Sylvia Thompsonnot in English Common KnowledgeEntertaining and Lifestyles, 1989
The Grains Cookbook by Bert Greenenot in English Common KnowledgeSingle Subject, 1989
Home Cooking: A Writer in the Kitchen by Laurie Colwinnot in English Common KnowledgeWritings on Food, 1989
Jacques Pepin's The Art of Cooking, Volume 2 by Jacques Pepinnot in English Common KnowledgeChefs, Restaurants, and Cooking Schools, 1989
Joy of Grilling, The (Joy of Cooking) by Joseph Famularonot in English Common KnowledgeSpecial Methods, 1989
More Taste Than Time by Abby Mandelnot in English Common KnowledgeQuick Cooking, 1989
An Ocean of Flavor: The Japanese Way With Fish and Seafood by Elizabeth Andohnot in English Common KnowledgeSeafood, Meat, and Poultry, 1989
One Magnificent Cookbook by The Junior League of Chicagonot in English Common KnowledgeCommunity Cookbooks, 1989
Pacific Flavors, Oriental Recipes for a Contemporary Kitchen by Hugh Carpenternot in English Common KnowledgeAsian, 1989
Tastes of the Pacific Northwest by Fred Bracknot in English Common KnowledgeAmerican, 1989
Bistro Cooking by Patricia WellsCulinary Classics, 2018, and European, 1990
Cooking from Quilt Country: hearty recipes from Amish and Mennonite kitchens by Marcia Adamsnot in English Common KnowledgeAmerican Regional, 1990
Cooking With Herbs by Emelie Tolleynot in English Common KnowledgeFruits, Vegetables, Herbs, and Spices, 1990
Crabtree & Evelyn Cookbook: A Book of Light Meals and Small Feasts by Crabtree & Evelyn (Firm)not in English Common KnowledgeEntertaining, 1990
The Essential Cook: Everything You Really Need to Know About Foods and Cooking by Charles Delmarnot in English Common KnowledgeWritings on Food, 1990
The Foods of Vietnam by Nicole Routhiernot in English Common KnowledgeInternational, 1990
The Gourmet Gazelle Cookbook: Contemporary Cuisine for a Lifetime of Good Health by Ellen Brownnot in English Common KnowledgeHealthy and Light, 1990
Low-Fat, Low-Cholesterol Cookbook: heart-healthy, easy-to-make recipes that taste great. by American H... Associationnot in English Common KnowledgeSpecial Diets, 1990
Microwave Gourmet Healthstyle Cookbook by Barbara Kafkanot in English Common KnowledgeSpecial Methods, 1990
A Passion for Chocolate by Maurice Bernachonnot in English Common Knowledge1990
Seafood: a Connoisseur's Guide and Cookbook by Alan Davidsonnot in English Common KnowledgeSingle Subject, 1990
La Varenne Pratique by Anne Willannot in English Common KnowledgeGeneral and Basic, 1990
Vintage: The Story of Wine by Hugh Johnsonnot in English Common KnowledgeWines and Spirits, 1990
Celebrating Italy by Carol Fieldnot in English Common KnowledgeEthnic/Regional, 1991
Cocolat: Extraordinary Chocolate Desserts by Alice Medrichnot in English Common KnowledgeBread, Other Baking, and Sweets, 1991
The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds by Jill Normannot in English Common KnowledgeFood Reference/Technical, 1991
Curries & Bugles: A Memoir & Cookbook of the British Raj by Jennifer Brennannot in English Common Knowledge1991
Hot Links And Country Flavors: Sausages in American Regional Cooking by Bruce Aidellsnot in English Common KnowledgeSingle Subject, 1991
Light & Healthy Cook Book by Tori Ritchie Buntingnot in English Common Knowledge1991
The Savory Way by Deborah Madisonnot in English Common KnowledgeGeneral, 1991
The wine atlas of Italy and traveller's guide to the vineyards by Burton Andersonnot in English Common KnowledgeWine, 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. Marianinot in English Common KnowledgeFood Reference/Technical, 1992
Bradley Ogden's Breakfast, Lunch, and Dinner by Bradley Ogdennot in English Common KnowledgeNew 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 Eckhardtnot in English Common KnowledgeBreads, Other Baking, and Sweets, 1992
Entertaining Light: Healthy Company Menus With Great Style by Martha Rose Shulmannot in English Common KnowledgeHealth and Diet, 1992
Harry's Bar Cookbook by Arrigo Ciprianinot in English Common KnowledgeFirst Book: The Julia Child Award, 1992
The International Chocolate Cookbook by Nancy BaggettBreads, Other Baking, and Sweets, 1992
New Home Cooking by Florence Fabricantnot in English Common KnowledgeGeneral, 1992
The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners by Margaret Vissernot in English Common KnowledgeLiterary Food Writing, 1992
Spirit of the Harvest: North American Indian Cooking by Beverly Coxnot in English Common KnowledgeEthnic/Regional, 1992
Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo Brakernot in English Common KnowledgeSingle Subject, 1992
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto KasperCulinary Classics, 2018, and Cookbook 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
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard SaxBread, Other Baking and Sweets, 1995
Jewish Cooking in America: Expanded Edition (Knopf Cooks American) by Joan NathanCulinary Classics, 2017, and Cookbook of the Year, 1995
From the Earth to the Table: John Ash's Wine Country Cuisine by John AshCookbook of the Year, 1996
Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Dorie GreenspanBread, Other Baking and Sweets Category, 1997
The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) by Rachel LaudanJane Grigson Prize for Distinguished Scholarship, 1997
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
The Modern Vegetarian Kitchen 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 Yockelsonnot in English Common KnowledgeBaking, 2006
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation by Arlene Feltman Sailhacnot in English Common KnowledgeCompilations, 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 Allennot in English Common KnowledgeChefs and Restaurants, 2006
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques by David Joachimnot in English Common KnowledgeFood Reference, 2006
Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent by Jeffrey Alfordnot in English Common KnowledgeInternational, 2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferrisnot in English Common KnowledgeJane Grigson Awards, 2006
The New American Cooking by Joan Nathannot in English Common KnowledgeAmerican, 2006
Recipes: A Collection for the Modern Cook by Susan Spungennot in English Common KnowledgeGeneral, 2006
Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simondsnot in English Common KnowledgeHealth and Special Diet, 2006
Vegetable Love by Barbara Kafkanot in English Common KnowledgeSingle Subject, 2006
Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andohnot in English Common KnowledgeJane Grigson Awards, 2006
All-new Complete Cooking Light Cookbook (Cooking Light) by Anne C. Cainnot in English Common KnowledgeCompilations, 2007
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitleynot in English Common KnowledgeBaking, 2007
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oselandnot in English Common KnowledgeInternational, 2007
The Improvisational Cook by Sally Schneidernot in English Common KnowledgeGeneral, 2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Leenot in English Common KnowledgeAmerican, 2007
Lunch Lessons: Changing the Way We Feed Our Children by Ann Coopernot in English Common KnowledgeHealth and Special Diet, 2007
Memories of Philippine Kitchens by Amy BesaJane Grigson Award, 2007
Modern Garde Manger by Robert B Garloughnot in English Common KnowledgeFood Reference, 2007
My Life in France by Julia Childnot in English Common KnowledgeLiterary Food Writing, 2007
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchettinot in English Common KnowledgeSingle Subject, 2007
The Spice and Herb Bible by Ian Hemphillnot in English Common KnowledgeFood 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. Grewelingnot in English Common KnowledgeCompilations, 2008
Cook with Jamie: My Guide to Making You a Better Cook by Jamie Olivernot in English Common KnowledgeGeneral, 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 Freedmannot in English Common KnowledgeFood Reference, 2008
How to Cook Everything: Vegetarian by Mark BittmanHealth and Special Diet, 2008
Julia Child by Laura Shapironot in English Common KnowledgeLiterary Food Writing, 2008
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leadernot in English Common KnowledgeBaking, 2008
Morimoto: The New Art of Japanese Cooking by Masaharu Morimotonot in English Common KnowledgeChefs and Restaurants, 2008
The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style by Rebecca Rathernot in English Common KnowledgeAmerican, 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 Maloufnot in English Common KnowledgeInternational, 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: How America Throws Away Nearly Half of Its Food and What We Can Do About It by Jonathan Bloomnot in English Common KnowledgeFood Matters, 2011
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspannot in English Common KnowledgeCookbook of the Year, 2011
As Always, Julia: The Letters of Julia Child and Avis DeVoto by Joan Reardonnot in English Common KnowledgeLiterary Food Writing, 2011
Asian Palate by Jeannie Cho Leenot in English Common KnowledgeWine, Beer, or Spirits, 2011
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms by Greg A. MarleyJane Grigson Award, 2011
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice Medrichnot in English Common KnowledgeBaking, 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 Andrewsnot in English Common KnowledgeInternational, 2011
Culinary Ephemera: An Illustrated History by William Woys Weavernot in English Common KnowledgeCulinary History, 2011
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hessernot in English Common KnowledgeCompiliations, 2011
Essentials of Nutrition for Chefs by Catharine Powersnot in English Common KnowledgeHealth and Special Diet, 2011
Flying Pans:Two Chefs, One World by Chef Bernard Guillasnot in English Common KnowledgeChefs and Restaurants, 2011
Food Styling: The Art of Preparing Food for the Camera by Delores Custernot in English Common KnowledgeFood and Beverage Reference, 2011
Fried Chicken and Champagne by Lisa Duparnot in English Common KnowledgeJulia 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 Petersonnot in English Common KnowledgeSingle Subject, 2011
Sara Moulton's Everyday Family Dinners by Sara Moultonnot in English Common KnowledgeChildren, Youth, and Family, 2011
Wedding Cake Art and Design: A Professional Approach by Toba M. Garrettnot in English Common KnowledgeProfessional 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 Stevensnot in English Common KnowledgeGeneral, 2012
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Specknot in English Common KnowledgeFirst Book, 2012
The Apple Lover's Cookbook by Amy Traversonot in English Common KnowledgeAmerican, 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 Parsonsnot in English Common KnowledgeWine, 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 Cakebreadnot in English Common KnowledgeCompilations, 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 (six volume set) 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 Ruhlmannot in English Common KnowledgeFood and Beverage Reference and Technical, 2012
The Table Comes First: Family, France, and the Meaning of Food by Adam Gopniknot in English Common KnowledgeLiterary, 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
A Book of Middle Eastern Food by Claudia RodenCulinary Classics, 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
Charcuterie and French Pork Cookery by Jane GrigsonCulinary Classics, 2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne WillanJane Grigson Award, 2013
Couscous and Other Good Food from Morocco by Paula WolfertCulinary Classics, 2013
La Cucina Italiana: The 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
Foods of the World Sets by Time-Life BooksCulinary Classics, 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
Simple French Food by Richard OlneyCulinary Classics, 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
American Cookery by Amelia SimmonsHistorical Cookbook, 2014
The Art of French Pastry by Jacquy PfeifferBaking, 2014
The Art of Mexican Cooking by Diana KennedyCulinary Classics, 2014
Betty Crocker's Cookbook by Betty Crocker1950 ed., Culinary Classics, 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: The Plants That Create the World's Great Drinks 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
An Invitation to Indian Cooking by Madhur JaffreyCulinary Classics, 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
The Moosewood Cookbook by Mollie KatzenCulinary Classics, 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
The Silver Palate Cookbook by Julee RossoCulinary Classics, 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
The Baking Bible by Rose Levy BeranbaumBaking: Savory or Sweet, 2015
Bar Tartine: Techniques & Recipes by Cortney BurnsChefs and Restaurants, 2015
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforthnot in English Common KnowledgeBeverage/ Reference/ Technical, 2015
Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth by Daron Joffenot in English Common KnowledgeFood Matters, 2015
Cyprus - a culinary journey by Rita Henssnot in English Common KnowledgeCulinary Travel, 2015
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything by Donald Linknot in English Common KnowledgeAmerican, 2015
FutureChefs: Recipes by Tomorrow's Cooks Across the Nation and the World by Ramin Ganeshramnot in English Common KnowledgeChildren, Youth and Family, 2015
Good and Cheap: Eat Well on $4/Day by Leanne BrownJudges' Choice, 2015
Greene on Greens by Bert GreeneCulinary Classics, 2015
The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah MadisonCulinary Classics, 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 Kochilasnot in English Common KnowledgeInternational, 2015
In Search of the Perfect Loaf: A Home Baker's Odyssey by Samuel Fromartznot in English Common KnowledgeLiterary Food Writing, 2015
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave ArnoldJane Grigson Award, 2015
Maida Heatter's Book of Great Cookies by Maida HeatterCulinary Classics, 2015
The Making of a Cook by Madeleine KammanCulinary Classics, 2015
Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrownot in English Common KnowledgeSingle Subject, 2015
A New Napa Cuisine by Christopher KostowCookbook of the Year, and Global Design, 2015
North: The New Nordic Cuisine of Iceland by Gunnar Karl GíslasonJudges' Choice, 2015
The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library) by Bartolomeo ScappiHistorical Cookbook Award, 2015
Precious Cargo: How Foods From the Americas Changed The World by David DeWittnot in English Common KnowledgeCulinary History, 2015
Proof: The Science of Booze by Adam RogersWine, Beer and Spirits, 2015
Relæ: A Book of Ideas by Christian F. PuglisiDesign, 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 Magazinenot in English Common Knowledge Compilations, 2015
The Taste of Country Cooking by Edna LewisCulinary Classics, 2015
The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska by Kirsten Dixonnot in English Common KnowledgeE-Cookbook, 2015
Twelve Recipes by Cal Peternellnot in English Common KnowledgeGeneral, 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 Sivrioglunot in English Common KnowledgeInternational, 2016
The Beer Bible by Jeff Alworthnot in English Common KnowledgeWine, Beer or Spirits, 2016
Cookwise: The Secrets of Cooking Revealed by Shirley O. CorriherCulinary Classics, 2016
Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea by Jeff Koehlernot in English Common KnowledgeLiterary or Historical Food Writing, 2016
Dinner at Home: 140 Recipes to Enjoy with Family and Friends by JeanMarie Brownsonnot in English Common KnowledgeChildren, Youth & Family, 2016
The Ebony Cookbook: A Date with a Dish by Freda DeKnightCulinary Classics, 2016
The Everyday Baker: Recipes and Techniques for Foolproof Baking by Abigail Johnson Dodgenot in English Common KnowledgeBaking: Savory or Sweet, 2016
Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table by Andrew Weilnot in English Common KnowledgeHealth & Special Diet, 2016
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Altnot in English Common KnowledgeAmerican, 2016
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglorenot in English Common KnowledgeCompilations, 2016
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric Wernernot in English Common KnowledgeCulinary Travel, 2016
Ingredients: A Visual Exploration of 75 Additives & 25 Food Products by Dwight Eschlimannot in English Common KnowledgeJudge's Choice Winner, 2016
The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small by The Occidental Arts and Ecology Centernot in English Common KnowledgeFood Matters, 2016
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam Khonot in English Common KnowledgeFirst Book: Julia Child Award, 2016
The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie Hanelnot in English Common KnowledgeGeneral, 2016
Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier by Pierre Hermenot in English Common KnowledgeDesign Winner, 2016
Soda Politics: Taking on Big Soda (and Winning) by Dr. Marion NestleJane Grigson Winner, 2016
The Story of Corn by Betty FussellCulinary Classics, 2016
Tacopedia by Deborah Holtznot in English Common KnowledgeReference & Technical, 2016
Tacos: Recipes and Provocations by Alex Stupaknot in English Common KnowledgeChefs & Restaurants, 2016
Vegetarian India: A Journey Through the Best of Indian Home Cooking by Madhur Jaffreynot in English Common KnowledgeSingle Subject, 2016
What Katie Ate on the Weekend by Katie Quinn Daviesnot in English Common KnowledgeFood Photography & Styling, 2016
Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-TobinHealth & Special Diet, 2017
Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick BaylessCulinary Classics, 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 RamseyFood Matters, 2017
Grape, Olive, Pig: Deep Travels Through Spain's Food Culture by Matt GouldingLiterary or Historical Food Writing, 2017
How America eats by Clementine PaddlefordCulinary Classics, 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
Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family by Norma Jean DardenCulinary Classics, 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
Acid Trip: Travels in the World of Vinegar by Michael Harlan TurkellCulinary Travel, 2018
The Auberge of the Flowering Hearth by Roy Andries De GrootCulinary Classics, 2018
Baking Class: 50 Fun Recipes Kids Will Love to Bake! by Deanna F. CookChildren, Youth & Family, 2018
The Blue Apron Cookbook by Blue Apron Culinary TeamCompilations, 2018
The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn LouisHealth & Special Diet, 2018
Candy Is Magic: Real Ingredients, Modern Recipes by Jami CurlBaking: Savory or Sweet, 2018
Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter LiemWine, Beer or Spirits, 2018
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul KahanChefs & Restaurants, 2018
Dinner: Changing the Game by Melissa ClarkGeneral, 2018
The Dooky Chase Cookbook by Leah ChaseCulinary Classics, 2018
Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Dana CreeSingle Subject, 2018
The Key to Chinese Cooking by Irene KuoCulinary Classics, 2018
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan NathanInternational, 2018
Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor by Maricel E. PresillaReference & Technical, 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratAmerican; First Book/Julia Child Award, 2018
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads RefslundFood Matters, 2018
Simple Fare: Fall and Winter by Karen MordechaiFood Photography & Styling, 2018
Simple Fare: Spring and Summer by Karen MordechaiFood Photography & Styling, 2018
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser ThelinLiterary or Historical Food Writing, 2018
[By America's Test Kitchen Kids ] The Complete Cookbook for Young Chefs (Hardcover)【2018】by America's Test Kitchen Kids (Author) (Hardcover) by America's Test Kitchen Kidsnot in English Common KnowledgeChildren, Youth and Family, 2019
Bottom of the Pot: Persian Recipes and Stories by Naz Deraviannot in English Common KnowledgeFirst Book: Julia Child Award, 2019
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie Taylornot in English Common KnowledgeFood Photography and Styling, 2019
Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes. by America's Test Kitchennot in English Common KnowledgeCompilations, 2019
Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglorenot in English Common KnowledgeBaking, 2019
The Fruit Forager's Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond by Sara Birnot in English Common KnowledgeReference/Technical, 2019
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods by Taylor Boettichernot in English Common KnowledgeSingle Subject, 2019
Lee Miller: A Life with Food, Friends and Recipes by Ami BouhassaneLiterary Food Writing, 2019
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast by Christopher Kimballnot in English Common KnowledgeGeneral, 2019
Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents) by Matt Gouldingnot in English Common KnowledgeCulinary Travel, 2019
Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast by Hank Shawnot in English Common KnowledgeSelf Published, 2019
Season: A Year of Wine Country Food, Farming, Family, and Friends by Justin Wanglernot in English Common KnowledgeChefs and Restaurants, 2019
SOUL: A Chef's Culinary Evolution in 150 Recipes by Todd RichardsAmerican, 2019
Vibration Cooking or The Travel Notes of a Geechee Girl by Vertamae Smart-Grosvenornot in English Common KnowledgeCulinary Classics, 2019
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) by Chris Yingnot in English Common KnowledgeFood Matters, 2019
American Sfoglino: A Master Class in Handmade Pasta by Evan Funkenot in English Common KnowledgeChefs & Restaurants, 2020
Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann HuiLiterary or Historical Food Writing, 2020
The Complete Baking Book for Young Chefs by America's Test Kitchen Kidsnot in English Common KnowledgeChildren, Youth & Family, 2020
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesusnot in English Common KnowledgeJulia Child First Book Award, 2020
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha by Kathryn Lukasnot in English Common KnowledgeSingle Subject, 2020
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsennot in English Common KnowledgeHealth and Nutrition, 2020
Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko Sakainot in English Common KnowledgeInternational, 2020
Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook by Toni Tipton-Martinnot in English Common KnowledgeAmerican, 2020
The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (Volume 70) by Jennifer E. Gaddisnot in English Common KnowledgeFood Issues & Matters, 2020
Milk Street: The New Rules: Recipes That Will Change the Way You Cook by Christopher Kimballnot in English Common KnowledgeGeneral, 2020
On the Hummus Route by Ariel Rosenthalnot in English Common KnowledgeCulinary Travel, 2020
Pastry Love: A Baker's Journal of Favorite Recipes by Joanne Changnot in English Common KnowledgeBaking, 2020
Tiki: Modern Tropical Cocktails by Shannon Mustiphernot in English Common KnowledgeWine, Beer or Spirits, 2020

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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