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James
Beard Foundation/ KitchenAid Book Awards
 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.
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.
2008 Winners
- Cookbook of the Year:
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Author: Paul Johnson
- American Category:
The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style
Authors: Rebecca Rather, Alison Oresman
- Bread, Other Baking and Sweets Category:
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Authors: Daniel Leader, Lauren Chattman
- Chefs and Restaurants Category:
Morimoto: The New Art of Japanese Cooking
Authors: Masaharu Morimoto
- Compilations Category:
Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner
Authors: The Culinary Institute of America and Peter P. Greweling, CMB
- First Book:
The Julia Child Award Category: Morimoto: The New Art of Japanese Cooking
Author: Masaharu Morimoto
- Food Photography and Styling Category:
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
Photographers: Melissa Punch
- Food Reference/Technical Category:
Food: The History of Taste
Authors: Paul Freedman
- General Category:
Cook with Jamie: My Guide to Making You A Better Cook
Authors: Jamie Oliver
- Health and Special Diets Category:
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Authors: Mark Bittman
- International Category:
Turquoise
Authors: Greg and Lucy Malouf
- Literary Food Writing Category:
Julia Child
Author: Laura Shapiro
- Single Subject Category:
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Author: Paul Johnson
- Wine, Beer or Spirits Category:
The World Atlas of Wine
Authors: Hugh Johnson, Jancis Robinson
- Jane Grigson Award (Tie):
Beans: A History
Author: Ken Albala
To Cork or Not to Cork: Tradition, Romance, Science and the Battle for the Wine Bottle
Author: George M. Taber
- Design Award:
Egg
by Mikanowski et al
 Cuisine Canada 2006 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 2006
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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