2001 Award Winners
Cuisine
Canada Award Winners
English Language Cookbook Award
Canadian Food Culture Award
Cuisine Canada website
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.
Cookbook of the Year
Hot Sour Salty Sweet:
A Culinary Journey Through Southeast Asia
Naomi Duguid and Jeffrey Alford
Americana
Tom Douglas' Seattle
Kitchen
Tom Douglas
Baking and Desserts
Artisan Baking Across America: The Breads, the Bakers. The Best Recipes
Maggie Glezer
Entertaining and Special Occasions
Savor The Moment
Junior League of Boca Raton
General
Think Like A Chef
Tom Colicchio
Healthy Focus
Healthy Jewish Cooking
Steven Raichlen
International
Mexico One Plate At A Time
Rick Bayless
Single Subject
The Good Egg
Marie Simmons
Vegetarian
The Modern Vegetarian Kitchen
Peter Berley
Wine
American Vintage: The Rise
of American Wine
Paul Lukacs
Writing and Reference
Pot on the Fire: Further Exploits of a Renegade Cook
John and Matt Thorn
Best Food Photography
Hot Sour
Salty Sweet: A Culinary Journey Through Southeast Asia
Photographers: Jeffrey Alford, Naomi Duguid & Richard Jung
Authors: Naomi Duguid and Jeffrey Alford
Cookbook Hall of Fame
A Book of Mediterranean Food
Elizabeth David
Glenfiddich
Food & Drink Awards
 A
glamorous highlight of the industry's year, the Glenfiddich Food and Drink Awards
recognizes the work of the best food and drink writers, publishers and broadcasters.
The awards are presented in May and the winners received a case of Glenfiddich Single
Malt Scotch Whiskey, along with a cheque for 800 pounds. (1 pound is approximately
$2 Canadian.)
Winners 2000
Glenfiddich Trophy
Baking Bread at Home:
Traditional Recipes from Around the World
Tom Jaine
Food Book
Sally Clarke's Book
Sally Clarke
Drink Book
The Wines of California
Stephen Brook
The
Guild of Food Writers Awards, UK.
 The
Guild of Food Writers established a series of
awards n 1996, to be presented annually in recognition of outstanding achievement
in all areas in which food writers work and have influence. The winners of the 2001
awards were announced on 12 March 2001 at a ceremony at Fortnum and Mason in London.
The winners are as follows:
The Michael Smith Award
Scots Cooking
Sue Lawrence
The Jeremy Round Award
No Place Like Home
Rowley Leigh
Food Book of the Year
Dangerous Tastes
Andrew Dalby
Cookery Book of the Year
Flavours
Donna Hay
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 publications.
ICAP Cookbook Awards Current Winners
IACP Cookbook of the Year
In the Sweet Kitchen:
The Definitive Guide to The Baker's Pantry
Regan Daley
Category Winners
American Category
The New American Cheese: Profiles of America's Great Cheesemakers and Recipes
for cooking with Cheese
Laura Werlin
Bread, Other Baking and Sweets Category
In the Sweet Kitchen:
The Definitive Guide to the Baker's Pantry
Regan Daley
Chefs and Restaurants Category
The Herbfarm Cookbook
Jerry Traunfeld
First Book Category: The Julia Child Award
Cracking the Coconut
Su-Mei Yu
Food Reference/Technical Category
The Oxford
Companion to the Wines of North America
Bruce Cass & Jancis Robinson
General Category
The Minimalist
Cooks at Home: Recipes That Give You More Flavor from Fewere Ingredients in Less
Time
Mark Bittman
Health and Special Diet Category
Fresh & Healthy: The All New Victor Chang Cardiac Research Institute Cookbook
, Good Medicine, 100 fabulous New Low-Fat Recipes
Sally James
International Category
Savoring Southeast Asia: Recipes & Reflections on Southeast Asian Cooking
Joyce Jue
Literary Food Writing Category
The Soul of a Chef: The Journey Toward Perfection
Michael Ruhlman
Single Subject Category
The Modern Vegetarian Kitchen
Peter Berley
Wine, Beer or Spirits Category
American Vintage: The Rise
of American Wine
Paul Lukacs
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