2014 IACP Awards Finalists Include Dana Cowin, Alton Brown, Ivan Orkin

Congrats to all.
Congrats to all. Photo: IACP

This morning, the International Association of Culinary Professionals (or IACP) posted the list of finalists for its annual awards in categories covering cookbooks, photography, blogs, and more. Rebecca Flint Marx’s poignant essay about leaving New York — as well as Russ & Daughters — got a nomination in the “Personal Essays/Memoirs” category, along with Francis Lam (for his Lucky Peach story on chef Alex Lee) and Saveur’s Felicia Campbell, who wrote about Iraqi food. Big names include Daniel Humm, Andy Ricker, and Ivan Orkin, whose ramen cookbook garnered nominations in two categories, along with Alton Brown, who picked one up for his podcast. But that’s just the tip of the iceberg; the full list is straight ahead.

International Association of Culinary Professionals
2014 Awards Finalists

IACP Cookbook Awards Finalists
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.

The Lee Bros. Charleston Kitchen
by Matt Lee & Ted Lee
(Random House)

I Love New York: Ingredients and Recipes
by Daniel Humm & Will Guidara
(Ten Speed Press)

Mad Hungry Cravings
by Lucinda Scala Quinn
(Artisan Books)

Baking: Savory or Sweet
The Art of French Pastry
„› ƒ…“—›by Jacquy Pfeiffer
(Random House)

Jenny McCoy’s Desserts
by Jenny McCoy
(Rizzoli New York)

Southern Italian Desserts
by Rosetta Costantino
(Ten Speed Press)

The Oxford Encyclopedia of Food & Drink in America, Second Edition
by Andrew F. Smith
(Oxford University Press)

Wine Grapes
by Jancis Robinson, Julia Harding, & Jose Vouillamoz
(HarperCollins Publishers)

The New Cider Maker’s Handbook
by Claude Jolicoeur
(Chelsea Green Publishing)

Chefs and Restaurants
The A.O.C. Cookbook
by Suzanne Goin
(Random House)

Stone Edge Farm Cookbook
by John McReynolds
(Stone Edge Farm)

Le Pigeon: Cooking at the Dirty Bird
by Gabriel Rucker, Meredith Erickson, Lauren Fortgang, & Andrew Fortgang
(Ten Speed Press)

Children, Youth, and Family
CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family
by Sally Sampson
(Simon & Schuster)

Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About
by Kim Laidlaw
(Weldon Owen)

Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love
by Katie Sullivan Morford
(Chronicle Books)

Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall
by Michael Phillips With Rick Rodgers
(Stewart, Tabori & Chang)

Prep School
by James P. DeWan
(Agate Publishing)

Toronto Star Cookbook
by Jennifer Bain
(Random House Canada)

Culinary History
Cuisine & Empire: Cooking in World History
by Rachel Laudan
(University of California Press)

An Early Meal — A Viking Age Cookbook & Culinary Odyssey
by Daniel Serra & Hanna Tunberg
(ChronoCopia Publishing)

Repast: Dining Out at the Dawn of the New American Century, 1900-1910
„›‹…Šƒ‡Ž‡•›ƒ†‹•ƒMichael Lesy & Lisa Stoffer
(W.W. Norton & Company, Inc.)

Culinary Travel
The Perfect Meal
by John Baxter
(HarperCollins Publishers)

The Sardinian Cookbook
by Viktorija Todorovska
(Agate Publishing)

Cooking From the Heart
by John Besh
(Andrews McNeel)

First Book
Lark — Cooking Against the Grain
by John Sundstrom
(Community Supported Cookbooks)

Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden
by Matt Wilkinson
(Black Dog & Leventhal Publishers)

Stone Edge Farm Cookbook
by John McReynolds
(Stone Edge Farm)

Food Matters
Eat, Drink, Vote: An Illustrated Guide to Food Politics
by Marion Nestle

Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson
(Hachette Book Group)

Where There’s Smoke
by Barton Seaver
(Sterling Publishing)

The Art of Simple Food II: Recipes, Flavor and Inspiration From the New Kitchen Garden
by Alice Waters
(Random House)

Heart of the Plate
by Mollie Katzen
(Houghton Mifflin Harcourt)

by Kathy Brennan & Caroline Campion

Health and Special Diet
Gluten-Free Girl Everyday
by Shauna James Ahern
(Houghton Mifflin Harcourt)

The Longevity Kitchen
by Rebecca Katz & Mat Edelson
(Ten Speed Press)

Vegetable Literacy: Cooking and Gardening with Twelve Families From the Edible Plant Kingdom

by Deborah Madison
(Ten Speed Press)

by Einat Admony
(Artisan Books)

Ivan Ramen: Love, Obsession, and Recipes
by Ivan Orkin
(Ten Speed Press)

Sauces & Shapes: Pasta the Italian Way
by Oretta Zanini De Vita & Maureen B. Fant
(W.W. Norton & Company, Inc.)

Literary Food Writing
Cooked: A Natural History of Transformation
by Michael Pollan
(Penguin Group USA)

One Soufflé at a Time
by Anne Willan
(St. Martin’s Press)

No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken
by Norman Van Aken
(Rowman & Littlefield)

Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste

by Luke Barr
(Random House)

I Love New York: Ingredients and Recipes
by Daniel Humm & Will Guidara
(Ten Speed Press)

The Photography of Modernist Cuisine
by Nathan Myhrvold
(The Cooking Lab)

Stone Edge Farm Cookbook
by John McReynolds
(Stone Edge Farm)

Professional Kitchens
The Crimson Spoon: Plating Regional Cuisine on the Palouse
by Jamie Callison
(Washington State University Press)

Discovering Global Cuisines: Traditional Flavors and Techniques
by Nancy Krcek Allen
(Princeton Hall)

Elements of Dessert
by Francisco Migoya

Single Subject
In the Charcuterie
by Taylor Boetticher & Toponia Miller
(Ten Speed Press)

Ivan Ramen: Love, Obsession, and Recipes
by Ivan Orkin
(Ten Speed Press)

Mast Brothers Chocolate: A Family Cookbook
by Rick Mast and Michael Mast
(Hachette Book Group)

Wine, Beer, and Spirits
The Drunken Botanist
by Amy Stewart
(Workman Publishing Company)

Wine Grapes
by Jancis Robinson, Julia Harding, & José Vouillamoz
(HarperCollins Publishers)

The World Atlas of Wine
by Hugh Johnson & Jancis Robinson
(Octopus Publishing)

Global Design
Manresa: An Edible Reflection
by David Kinch & Christine Muhlke
(Ten Speed Press)

Summerland: Recipes for Celebrating With Southern Hospitality
by Anne Quatrano
(Rizzoli New York)

The Journey
by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi, & Kathleen Squires
(Alta Editions)

Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
by Raghavan Iyer
(Workman Publishing Company)

Modernist Cuisine at Home
by Nathan Myhrvold & Maxime Bilet
(The Cooking Lab)

IACP Bert Greene Awards Finalists

Publication of the Year
Dana Cowin, Food & Wine Magazine
Editorial Staff, Fine Cooking Magazine

Personal Essays/Memoirs
Francis Lam, Lucky Peach, “A Day on Long Island With Alex Lee”
Rebecca Flint Marx, Medium, “For Paul With Lox and Squalor”
Felicia Campbell, Saveur, “Hearts and Minds”

Culinary Writing About Beverages
Paul Clarke, Imbibe, “Treasure Island”
Robert Simonson, Saveur “Papa’s Favorite Poison”
Ray Isle, Food & Wine, “The Battle for America’s Oldest Vines”

Instructional Culinary Writing
Andy Ricker, Saveur, “The Star of Siam: Thai Curries”
Anna Thomas, EatingWell: Where good taste meets good health, “Galettes for All”
Scott Mowbray, Cooking Light Magazine, “7 Simple Ways to Become a Better Cook”

Culinary Writing That Makes A Difference
Barry Estabrook, EatingWell: Where good taste meets good health, “Growing Resistance”
Eli Saslow, The Washington Post, “Too Much of Too Little”
Rachael Moeller Gorman, EatingWell: Where good taste meets good health, “The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels”

Culinary Travel Writing
Jean Anderson, Saveur, “Food I Dream Of”
Karen Shimizu, Saveur, “Everlasting Feast: Food in the Republic of Georgia”
Nancy Harmon Jenkins, Saveur, “Heart of Palestine”

Culinary Based Column
Sarah Copeland, Real Simple, “Things Cooks Know”
Bryn Mooth, Edible Ohio Valley, “Edible OH Valley”
Hugh Garvey, Playboy Magazine, “Playboy Food Column”

Narrative Culinary Writing
Steve Hoffman, Star Tribune, “From the Wild” (Meals From a Hunter)
Francis Lam, Bon Appetit, “Improves With Age”
Daniel Duane, Food & Wine, “Dashi — The Ultimate Flavor Boost”

IACP Digital Media Awards Finalists

Best Culinary Website
Adam Sachs, Tasting Table
Amanda Hesser, Merrill Stubbs, Kristen Miglore, Brette Warshaw, Kenzi Wilbur, Marian Bull, Food52

Narrative Culinary Blog
Kate McDermott, Art of the Pie
David Leite, The David Blahg
Michael Procopio, Food for the Thoughtless
Maureen Abood, Rose Water & Orange Blossoms

Photo-Based Culinary Blog
Ilva (ILVA) Beretta, Plated Stories
Erin Gleeson, The Forest Feast
Libbie Summers, Salted and Styled

Culinary Blog Group
Allison Burch, Whole Story, The Official Whole Foods Market Blog
PJ Hamel, King Arthur Flour — Flourish
Faith Durand, The Kitchn

Best Culinary Video Series
Craftsy, “A Modern Take on Mother Sauces”
SeeFood Media, Upwave, Space Station Media, “Upwave Eat”
Pati Jinich, “Pati’s Mexican Table,” Season 3

Single Food-Focused Video
Katie Morford, “Best Lunch Box Ever — Book Trailer”
Guy Hand, “Making a Meal”
Libbie Summers, “20 Pie Crimping Techniques in 120 Seconds”

Culinary Audio Series
Kathy Gunst, “Here and Now”
Alton Brown, “The Alton Browncast”
David Leite, “Talking With My Mouth Full”

Winners will be announced during IACP’s 36th annual conference in Chicago on Saturday, March 15, 2014. Congratulations to all the nominees.

2014 IACP Awards Finalists Include Dana Cowin, Alton Brown, Ivan Orkin