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The Cookbook Store > Awards > |
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The
James Beard Foundation/KitchenAid Awards are the oldest recognition
program for books on culinary topics in the United States. The Book Awards
Committee was established by R.T. French in 1966. After R.T.
French discontinued its funding for the program, the Committee
was sponsored by a
number
of different organization s including: Duncan Hines, Joseph
E. Seagram & sons
and the International Association of Culinary Professionals
before becoming a permanent part of The James Beard Foundation Awards in
1990.  |
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On May 4th at a star-studded affair in New York City, the James Beard Foundation handed out their annual book awards. We are delighted to say two Canadian authored books came home winners!
Congratulations to Jennifer McLagan author of Fat, for Cookbook of the Year. You may already have her award winning first book Bones.
Also Naomi Duguid and Jeffrey Alford for winning the international category for their sumptuous book Beyond the Great Wall.
Cookbook of the Year
Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Cookbook Hall of Fame
Jane Grigson, body of work including The Art of Charcuterie, Good Things, and Jane Grigson's Vegetable Book
American Cooking
Martha Hall Foose, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
Baking and Dessert
Shirley O. Corriher, Bakewise: The Hows and Whys of Successful Baking
Beverage
Steven Kolpan, Brian H. Smith, Michael A. Weiss and The Culinary Institute of America, WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine
Cooking from a Professional Point of View
Grant Achatz, Alinea
General
Mark Bittman, How to Cook Everything (Completely Revised Tenth Anniversary Edition)
Healthy Focus
Ellie Krieger, The Food You Crave: Luscious Recipes for a Healthy Life
International
Jeffrey Alford and Naomi Duguid, Beyond the Great Wall: Recipes and Travels in the Other China
Photography
Photographer: Dominic Davies, The Big Fat Duck Cookbook
Reference
Karen Page and Andrew Dornenburg, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Single Subject
Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Writing and Literature
Michael Pollan, In Defense of Food
International Association of Culinary Professionals (IACP) Awards
The International Association of Culinary
Professionals (IACP) is a not-for-profit professional association
founded in 1978. The purpose of the association is the development and
exchange of information, knowledge and inspiration within the professional
food community. The awards program was created to encourage and promote
quality and creativity in cookbook writing and publishing. The annual
awards celebrate the year's most outstanding food and beverage publication. See the 2009 award winners.
Cuisine Canada Culinary
Book Awards
Cuisine Canada is the first ever-national alliance of Canadian culinary professionals who share a common desire to encourage the development, use, and recognition of fine Canadian food and wine. Cuisine Canada is about culinary awareness and national pride. Cuisine Canada is about opportunity.
Guild of Food Writers' Award winners
The Guild is a professional association of food writers and broadcasters in the UK. Established in 1984, the Guild now has over 350 authors, columnists, freelance journalists and broadcasters amongst its members.
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Last modified May 10, 2009 .