2013 IACP Award Winners Include Thomas Keller, Naomi Duguid, Food 52

Congratulations! Photo: IACP

Last night the venerable International Association of Culinary Professionals named the winners of its annual awards for outstanding cookbook, food writing, essays, photography, multimedia work, and more. Recipe and food culture site Food52 won for Best Culinary Website; Barry Estabrook took home an award for his thought-provoking essay on GMO corn; Bouchon Bakery and Naomi Duguid’s Burma: Rivers of Flavors took home honors; and friend-of-Grub Rebecca Flint Marx was recognized for her Gilt Taste essay "From Sex Cake to Spurned Salad." Check out the full list of winners, straight ahead.

Congratulations! Photo: IACP

International Association of Culinary Professionals

2013 Awards Winners

IACP Cookbook Awards
Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.

Hiroko’s American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo
(Andrews McMeel Publishing)

Baking: Savory or Sweet
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

Chefs and Restaurants
Vietnamese Home Cooking
by Charles Phan
(Ten Speed Press)

Children, Youth and Family
Teen Cuisine: New Vegetarian
by Matthew Locricchio
(Amazon Children’s Publishing)

La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana

Cookbook of the Year
Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)

Culinary History
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, Kyri Claflin
(University of California Press)

Culinary Travel
Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)

Too Many Chiefs Only One Indian
by Sat Bains
(Face Publications)

First Book: The Julia Child Award
The Smitten Kitchen Cookbook
by Deborah Perelman
(Random House, Inc. (Alfred A. Knopf))

Food and Beverage Reference/Technical
Modernist Cuisine at Home
by Nathan Myhrvold, Maxime Bilet
(The Cooking Lab, LLC)

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

Food Photography and Styling
Bouchon Bakery
by Deborah Jones, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing)

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

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

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)

Jane Grigson
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, Kyri Claflin
(University of California Press)

Judges Choice
My Provence
Laurent Gras

Literary Food Writing
Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

Single Subject
Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan, Antonis Achilleos (photography)
(Chronicle Books)

Wine, Beer or Spirits
Canadian Whisky: The Portable Expert
by Davin de Kergommeaux
(McClelland & Stewart, a division of Random House of Canada Limited)

Bert Greene Awards
The Bert Greene Awards were first presented in 1991 to honor excellence in food journalism. The awards were named after Bert Greene (1923-1988), a nationally renowned cooking teacher, cookbook author, and syndicated food columnist.

Best Culinary Writing With or Without Recipes
Mei Chin
“Rhubarb’s Ruby Submission”

Writing That Makes a Difference
Barry Estabrook
Eating Well
“Sweet Summer Corn”

Writing About Beverages (Tie)
Kara Newman
“Cognac’s Sultry Soul”

Mike Seely
Seattle Weekly
“Murray Stenson’s Accidental Tourists”

Culinary Travel or Memoir
Rebecca Flint Marx
“From Sex Cake to Spurned Salad”

Instructional Writing
William Alexander, with contributions from Meryl Rosofsky, Alex Rush, Kellie Evans, Dana Bowen, Ben Mims, Marne Setton
“American Bread”
Digital Media Awards
The Digital Media Awards honor excellence and trendsetters in both traditional and emerging communications technologies, including culinary blogs, video, audio, and other digital forms.

Culinary Blog
Salted and Styled
Libbie Summers and Chia Chong

Short Video Series
Master Class

Intriguing Use of Technology
My Provence
Laurent Gras

Culinary Web Site

Culinary Brand, Retail or Product Site
Eat Boutique
Maggie Battista

Long Format Audio
Dining Around with Joel Riddell
Host: Joel Riddell

Short Format Audio
Food in 2 Worlds, Feet in 2 Worlds

Awards of Excellence
The Awards of Excellence honor IACP members’ extraordinary contributions and commitments to the culinary field with awards reflecting the diversity of our professional membership.

Cooking School of the Year
Institute for Culinary Education

Cooking Teacher of the Year
Thor Erickson

Culinary Tour Operator of the Year
Joanne Weir

Food Photographer or Stylist of the Year
Alice M. Hart, CCP

Youth Advocate of the Year
Cooking with Kids, Inc.

Entrepreneur/Business Person of the Year
Dorothy Cann Hamilton

Corporate Marketing Campaign of the Year

Special Recognition Awards
The special recognition awards pay tribute to notable culinary professionals who have made significant and lasting contributions to the culinary industry and/or IACP.

Volunteer of the Year
Kris Rudolph

Humanitarian of the Year
Nell Newman

Lifetime Achievement
Alice Waters

Florence Lin
Jennifer Snider Coopersmith

Community Service

IACP 2013 Awards Winners [IACP]