W
Our Picks New Books Events Awards Recipes Best Sellers Links
The Cookbook Store logo
The Cookbook Store
How to Reach Us Ready to Order? Search


The Cookbook Store
> Awards >

Canadian
Chefs
Drinks
Entertaining
General
Health & Nutrition
International
Literary
Machines
Professional
Reference
Restricted Diets
Single Subject
TV Chefs
Vegetarian

James Beard Foundation/ KitchenAid Book Awards

James Beard FoundationThe 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

ICAPThe 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 CanadaCuisine 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.

The Guild of Food Writers

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.

 

Back to top

 
 

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271

cooking@ican.net

Canadian
Please note that all prices are in Canadian dollars, and are subject to change without notice.

Chefs / Baking, Desserts & Bread / Canadian / Drinks / Entertaining / General
Herbs, Spices & Condiments / International / Kids / Literary / Health & Nutrition / Machines
Professional / Restricted Diet / Reference / Single Subject / TV Chefs / Vegetarian

Best Sellers / New Books / Our Picks / Awards / Events / Recipes / Online News
Interviews with... / Ready to Order?
/ How to Reach Us / Links / Search the Site

Paddler Productions websites
The Cookbook Store
/ TheatreBooks


Last modified May 17, 2008 .