IACP Cookbook Awards
The IACP Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The awards was formerly known as the Julia Child Cookbook Awards.2002
IACP Cookbook of the Year
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (Ten Speed Press)
American Category
The America's Test Kitchen Cookbook by the Editors of Cooks Illustrated (Boston Common Press)
Bread, Other Baking and Sweets Category
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (Ten Speed Press)
Chef & Restaurant Category
Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (Alfred A. Knopf)
First Book Category: Julia Child Award
Recipes from Home by Barbara Shinn and David Page (Artisan)
Food Reference & Technical Category
Professional Baking by Wayne Gisslen (John Wiley & Sons, Inc.)
General Category
A New Way to Cook by Sally Schneider (Artisan)
Health & Special Diet Category
Healthy 1-2-3: The Ulitmate Three-Ingredient Cookbook by Rozanne Gold (Stewart, Tabori & Chang)
International Category
Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni (Weldon Owen)
Literary Food Category
On rue Tatin by Susan Hermann Loomis (Broadway Books)
Single Subject Category
How to Grill by Steven Raichlen (Workman Publishing)
Wine, Beer, or Spirits Category
Bordeaux: People, Power and Politics by Stephen Brook (Mitchell Beazley)
The Design Award
Van Gogh's Table at the Aberge Ravoux designed by Birgitta Ralston (Artisan)
The Jane Grigson Award *Two winners*
Bordeaux: People, Power, and Politics by Stephen Brook (Mitchell Beazley)
The Glorious Foods of Greece by Diane Kochilas (William Morrow)
2001
IACP Cookbook of the Year
In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry by Regan Daley
American Category
The New American Cheese: Profiles of America's Great cheesemakers and Recipes for Cooking with Cheese by Laura Werlin
Bread, Other Baking and Sweets Category
In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry by Regan Daley
Chef & Restaurant Category
The Herbfarm Cookbook by Jerry Traunfeld
First Book Category: Julia Child Award
Cracking the Coconut by Su-Mei Yu
Food Reference & Technical Category
The Oxford Companion to the Wines of North America by Bruce Cass & Jancis Robinson
General Category
The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time by Mark Bittman
Health & Special Diet Category
Fresh & Healthy: The All new Victor Chang Cardiac Research Institute Cookbook, Good Medicine, 100 Fabulous New Low-Fat Recipes by Sally James
International Category
Savoring Southeast Asia: Recipes & Reflections on Southeast Asian Cooking by Joyce Jue
Literary Food Category
The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
Single Subject Category
The Modern Vegetarian Kitchen by Peter Berley
Wine, Beer, or Spirits Category
American Vintage: The Rise of American Wine by Paul Lukacs
2000
IACP Cookbook of the Year
The French Laundry Cookbook by Thomas Keller
American Category:
American Home Cooking by Cheryl Alters Jamison & Bill Jamison
Bread, Other Baking and Sweets Category
Simply Sensational Desserts by Francois Payard
Chef & Restaurant Category
Chez Panisse Cafe Cookbook by Alice Waters
First Book Category: Julia Child Award
The French Laundry Cookbook by Thomas Keller
Food Reference & Technical Category
The Oxford Companion to Food by Alan Davidson
General Category:
Julia & Jacques Cooking at Home by Julia Child & Jacques Pepin
Health & Special Diet Category
A Spoonful of Ginger by Nina Simonds
International Category:
The Wisdom of the Chinese Kitchen by Grace Young
Literary Food Category:
The Cook and the Gardener: A Year of Recipes and Writings from the French Countryside by Amanda Hesser, Author
Single Subject Category:
Martha Stewart's Hors d'oeuvers Handbook by Martha Stewart & Susan Spungen
Wine, Beer, or Spirits Category:
Italian Wines 1998 by Daniele Cernilli & Carlo Petrini, editors
1999
IACP Cookbook of the Year
Desserts by Pierre Hermé by Dorrie Greenspan & Pierre Hermé
American Category:
Every Grain of Rice: A Taste of Our Chinese Childhood in America
Ellen Blonder & Annabel Low
Bread, Other Baking and Sweets Category: KitchenAid Award
Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri
Chefs and Restaurants Category: Food & Wine Award
Desserts by Pierre Hermé by Dorrie Greenspan & Pierre Hermé
First Book Category: The Julia Child Award
The Vintner's Table Cookbook by Mary Evely
Food Reference/Technical Category: The CyberGourmet Award
The Perfect Recipe: Getting It Right Every Time by Pam Anderson
General Category
How to Cook Everything by Mark Bittman
Health and Special Diet Category: Bertolli Olive Oil Award
The Mayo Clinic Williams-Sonoma Cookbook: Simple Solutions for Eating Well by John Phillip Carroll
International Category
Taste: One Palate's Journey Through the World's Greatest Dishes by David Rosengarten
Literary Food Writing Category
Apples by Frank Browning
Single Subject Category
The Barbecue Bible by Steven Raichlen
Wine & Spirits Category: Geyser Peak Vineyard Award
A Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present by Charles L. Sullivan
The Design Award
Marie Claire Cooking by Donna Hay
1998
IACP Cookbook of the Year
Vegetarian Cooking for Everyone by Deborah Madison
American Category: Food Network Award
Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchen by Marilyn Tausend with Miquel
Bread, Other Baking and Sweets Category: Kitchen Aid Award
The Chocolate Bible by Christian Teubner
Chefs and Restaurants Category: Food & Wine Magazine Award
Alfred Portale's Gotham Bar and Grill Cookbook by Alfred Protale with Andrew
First Book Category: The Julia Child Award
The Best Bread Ever: Great Homemade Breads Using Your Food Processor by Charles van Over
Food Reference/Technical Category
Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Growing, Seed Saving and Cultural History by William Woys Weaver
General Category
Vegetarian Cooking for Everyone by Deborah Madison
Health and Special Diet Category: Bertolli Olive Oil Award
Positive Cooking: Cooking for People Living with HIV by Lisa McMillan, Jill Jarvie, & Janet Brauer
International Category
Marcella Cucina by Marcella Hazan
Literary Food Writing Category: Borders Award
The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits by Jeffery Steingarten
Single Subject Category
The Splendid Grain by Rebecca Wood
Wine & Spirits Category: Beaulieu Vineyard Award
Aperitif: Recipes for Simple Pleasures in the French Style by Georgeanne Brennan
The Jane Grigson Award
Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Growing, Seed Saving, and Cultural History by William Woys Weaver
1997
IACP Cookbook of the Year
Rick Bayless's Mexican Kitchen by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson
American Category: TV Food Network Award
Spirit of the West: Cooking from Ranch House and Range by Beverly Cox and Martin Jacobs
Bread, Other Baking and Sweets Category
Baking with Julia by Dorie Greenspan
Chefs and Restaurants Category
Rick Bayless's Mexican Kitchen by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson
First Book: The Julia Child Award
Curried Favors: Family Recipes from South India by Maya Kaimal MacMillan
Food Reference/Technical Category: Calphalon Award
Cocina!: A Hands-On Guide to the Techniques of Southwestern Cooking" by Leland Atkinson
General Category
Jacques Pépin's Kitchen: Cooking with Claudine by Jacques Pépin
Health and Special Diet Category: Bertolli Olive Oil Award
1,000 Vegetarian Recipes by Carol Gelles, Author
International Category
Foods of Sicily & Sardinia and the Smaller Islands by Giuliano Bugialli
Literary Food Writing Category: Borders® Award
The Debt to Pleasure: A Novel by John Lanchester
Single Subject Category: The JennAir Award
Fish and Shellfish by James Peterson
Wine, Beer or Spirits Category: Beaulieu Vineyard Award
A Wine and Food Guide to the Loire by Jacqueline Friedrich
Jane Grigson Award
The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan
1996
American: Food Network Award
From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash with Sid Goldstein (Dutton)
Bread, Other Baking and Sweets
Desserts to Die For by Marcel Desaulniers (Simon & Schuster)
First Book: The Julia Child Award
Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid (William Morrow and Company, Inc.)
Food Reference/Technical: National Pork Producers Council Award
The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present by James Trager (Henry Holt and Company)
General
Roasting: A Simple Art by Barbara Kafka (William Morrow and Company, Inc.)
Health and Special Diet: Bertolli Olive Oil Award
Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Marie Simmons (William Morrow and Company, Inc.)
International: Saveur Magazine Award
It Rains Fishes: Legends, Traditions and Joys of Thai Cooking by Kasma Loha-unchit (Pomegranate Artbooks)
Literary Food Writing
Epitaph for a Peach: Four Seasons on My Family Farm by David Mas Masumoto (Harper San Francisco)
Single Subject
The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul by Mimi Sheraton (Warner Books)
Wine, Beer and Spirits
Oz Clarke's Wine Atlas by Oz Clarke (Little, Brown and Company)
The Jane Grigson Award
Saltwater Foodways by Sandra L. Oliver (Mystic Seaport Museum, Inc.)
The Design Award
Book of Tarts: Form, Function and Flavor at the City Bakery by Maury Rubin (William Morrow and Company, Inc.)
1995
American: Food Network Award
Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, Inc.)
Bread, Other Baking and Sweets
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes From Around the World by Richard Sax (Chapters Publishing Ltd.)
First Book: The Julia Child Award
The Union Square Cafe Cookbook by Danny Meyer and Michael Romano (HarperCollins Publishers)
Food Reference/Technical
The Great Food Almanac by Irena Chalmers (Collins Publishers San Francisco)
General: Thermador® Award
Now You're Cooking: Everything A Beginner Needs to Know to Start Cooking Today by Elaine Corn (Harlow & Ratner)
Health and Special Diet: Bertolli Olive Oil Award
Provencal Light: Traditional Recipes from Provence for Today's Healthy Lifestyles by Martha Rose Shulman (Bantam Books)
International
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes by Paula Wolfert (Harper Collins Publishers)
Literary Food Writing
Harvest of the Cold Months by Elizabeth David (Michael Joseph Ltd.)
Single Subject
Fish by Mark Bittman (Macmillan Publishing Company)
Wine, Beer or Spirits: Beaulieu Vineyard Award
The Oxford Companion to Wine by Jancis Robinson (Oxford University Press)
The Jane Grigson Award
Harvest of the Cold Months by Elizabeth David (Michael Joseph Ltd.)
The Design Award
Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes by Bobby Flay with Joan Schwartz (Warner Books, Inc.)
1994
American
Miami Spice: The New Florida Cuisine by Steven Raichlen (Workman Publishing Company)
Bread, Other Baking and Sweets
Bread Alone by Daniel Leader and Judith Blahnik
(William Morrow and Company, Inc.)
First Book: The Julia Child Award
The Foods of Greece by Aglaia Kremezi
Food Reference/Technical
Recipes Into Type: A Handbook for Cookbook Writers and Editors by Joan Whitman and Dolores Simon (Harper Collins Publishers)
General
Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville (Bantam Books)
Health and Diet
Have Your Cake and Eat It, Too: 200 Luscious, Low-Fat Cakes, Pies, Cookies, Puddings, and other Desserts You Thought You Would Never Eat Again by Susan G. Purdy (William Morrow and Company, Inc.)
Illustrated/Photography
Greens: A Country Garden Cookbook by Sibella Kraus, Author, and Deborah Jones, Photographer (Collins Publishers San Francisco)
International
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (Harper Collins Publishers)
Literary Food Writing
James Beard: A Biography by Robert Clark (Harper Collins Publishers)
Single Subject
Cooking Under Wraps by Nicole Routhier (William Morrow and Company, Inc.)
Wine, Beer or Spirits
Wine Atlas of California by James Halliday (Viking)
The Jane Grigson Award
Pennsylvania Dutch Country Cooking by William Woys Weaver (Abbeville Press)
1993
American
New York Cookbook by Molly O'Neill (Workman Publishing Company)
Bread, Other Baking and Sweets
Home for the Holidays: Festive Baking with Whole Grains by Ken Haedrich (Bantam Books)
First Book: The Julia Child Award
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (William Morrow and Company, Inc.)
Food Reference/Technical
The Encyclopedia of Herbs, Spices and Flavorings by Elisabeth Lambert Ortiz (Dorling Kindersley, Inc.)
General
Back to Square One: Old-World Fooed in a New-World Kitchen by Joyce Goldstein (William Morrow and Company, Inc.)
Health and Diet
Graham Kerr's Minimax Cookbook: Illustrated Step-by-Step Techniques Plus 150 All-New Minimax Recipes to Guarantee Minimum Risk and Maximum Flavor in Everything You Cook by Graham Kerr (Doubleday)
Illustrated/Photography
France: A Culinary Journey by Peter Johnson, Photography (Collins Publishers San Francisco)
International
China Moon Cookbook by Barbara Tropp (Workman Publishing Company)
Literary Food Writing
Outlaw Cook by John Thorne with Matt Lewis Thorne
(Farrar Straus Giroux)
Single Subject
A Glorious Harvest: Robust Recipes from the Dairy, Pasture, Orchard, and Sea by Henrietta Green (Sedgewood Press)
Wine, Beer or Spirits
The Wine Atlas of Spain by Hubrecht Duijker (Simon & Schuster)
The Jane Grigson Award
The Story of Corn: The Myths and History, the Culture and Agriculture, the Art and Science of America's Quintessential Crop by Betty Fussell (Alfred A. Knopt. Inc.)
1992
Breads, Other Baking and Sweets (Tie)
Bread in Half the Time by Linda West Eckhardt and Diana Butts
Ethnic/Regional
Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs
(Stewart, Tabori, & Chang)
First Book: The Julia Child Award
The Harry's Bar Cookbook by Arrigo Cipriani (Bantam Books)
Food Reference/Technical
America Eats Out by John Mariani (William Morrow and Company, Inc.)
General (Tie)
Bradley Ogden's Breakfast, Lunch & Dinner by Bradley Ogden (Random House)
New Home Cooking: Feeding Family, Feasting Friends Florence Fabricant (Clarkson Potter Publishers)
Health and Diet
Entertaining Light by Martha Rose Shulman (Bantam)
Illustrated/Photography
Italy: A Culinary Journey by Anthony Luciano (Collins Publishers San Francisco)
Literary Food Writing
The Rituals of Dinner by Margaret Visser (Harper Collins Publishers, Ltd.)
Single Subject
Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo Braker (William Morrow and Company, Inc.)
Wine, Beer or Spirits
Bordeaux: A Comprehensive Guide to the Wines Produced from 1961-1990 by Robert M. Parker, Jr. (Simon & Schuster)
1991
Bread, Other Baking and Sweets
Cocolat: Extraordinary Chocolate Desserts by Alice Medrich (Warner Books)
Ethnic/Regional
Celebrating Italy by Carol Field (William Morrow and Company, Inc.)
First Book: The Julia Child Award
Cocolat: Extraordinary Chocolate Desserts by Alice Medrich (Warner Books)
Food Reference/Technical
The Complete Book of Spices by Jill Norman (Dorling Kindersley-London)
General
The Savory Way by Deborah Madison (Bantam Books)
Health and Diet
Light & Healthy Cook Book by Sunset Editors (Sunset Publishing Corporation)
Illustrated/Photography
America the Beautiful Cookbook: Authentic Recipes from the United States of America by Phillip Stephen Schulz, Author; Allan Rosenberg, Photographer (Collins Publishers, Inc.)
Literary Food Writings
Curries and Bugles: A Memoir and a Cookbook of the British Raj by Jennifer Brennan (Harper Collins Publishers)
Singles Subject
Hot Links and Country Flavors: Sausages in American Regional Cooking by Bruce Aidells and Denis Kelly (Alfred A. Knopf, Inc.)
Wine, Beer or Spirits
The Wines Atlas of Italy & Traveller's Guide to the Vineyards by Burton Anderson (Simon & Schuster)
