The IACP Cookbook Awards: The 2009 Winners

This past weekend, the International Association of Culinary Professionals (IACP) convened in Denver, Colorado to schmooze, gossip, and — perhaps most importantly — announce the winners of their annual awards. Judged by a panel of 36 food and beverage professionals from all over the country and culled from a shortlist of nominees, the awards recognize books in thirteen categories — and from those thirteen winners selects one to be the Cookbook of the Year.

In the run-up to the Beard Awards later in the season, the IACPs (besides being a prestigious award in their own right) are a fairly reliable barometer of the zeitgeist of culinary letters. If the Beards are the Oscars of the food world, let's call the IACPs the Golden Globes.

2009 IACP Winners

Cookbook of the Year
A16: Food + Wine by Nate Appleman and Shelley Lindgren [buy it]

American
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz [buy it]

Baking
The Art and Soul of Baking by Sur La Table and Cindy Mushet [buy it]

Chefs and Restaurants
Chanterelle: The Story and Recipes of a Restaurant Classic by Dave Waltuck and Andrew Friedman [buy it]

Compilations
The Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild [buy it]

First Book (The Julia Child Award)
A16: Food + Wine by Nate Appleman and Shelley Lindgren [buy it]

Food Photography and Styling
Chanterelle: The Story and Recipes of a Restaurant Classic by Dave Waltuck and Andrew Friedman [buy it]

Food Reference and Technical
The Science of Good Food by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D [buy it]

General
Do It For Less! Wedding: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo [buy it]

Health and Special Diet
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger [buy it]

International
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid [buy it]

Literary Food Writing
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe [buy it]

Single Subject
Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan [buy it]

Wine, Beer, or Spirits
Ciderland by James Crowden [buy it]

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