2002 Award Winners
Cuisine Canada
2002 Culinary Book Awards
Canadian Food Culture Award, English Langauge
Gold:
High Plains: The Joy of Alberta Cuisine
Cinda Chavich
Silver:
La volaille: Recettes et Techniques de Base
Marcel Kretz
Silver:
The Culinary Saga of New Iceland:
Recipes from the Shores of Lake Winnipeg
Kristin Olafson-Jenkyns
Bronze:
A Taste of Quebec
Julian Armstrong
English Language Cookbooks
Gold:
High Plains: The Joy of Alberta Cuisine
Cinda Chavich
Silver:
Rebar modernfoodcookbook
Audrey Alsterberg and Wanda Urbanowicz
Bronze:
The Complete
Canadian Living Cookbook:
350 inspired recipes from Elizabeth Baird and the kitchen Canadians trust most
Elizabeth Baird
French Language Cookbooks
Gold:
Boîte à lunch emballante: Recettes et astuces
Marie Breton & Isabelle Emond
Silver:
Le végétarisme à temps partiel
Louise Desaulniers and Louise Lambert-Lagacé,
Bronze:
Le porc en toutes saisons
Fédération des producteurs de porcs du Québec
Special Interest Food and Beverage Books
Gold:
The Culinary Saga of New Iceland:
Recipes from the Shores of Lake Winnipeg
Kristin Olafson-Jenkyns
Silver:
Le nouveau guide des vins de France
Jacques Orhon
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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.
Cookbook of the Year
The Bread Baker's Apprentice:
Mastering the Art of Extraordinary Bread
Peter Reinhart
Americana
Mustards Grill
Cindy Pawcyn
Baking and Desserts
The Bread Baker's Apprentice:
Mastering the Art of Extraordinary Bread
Peter Reinhart
Entertaining and Special Occasions
Jacques Pepin Celebrates
Jacques Pepin
General
Back to the Table
Art Smith
Healthy Focus
A New Way to Cook
Sally Schneider
International
Madhur Jaffery's Step by Step
Madhur Jaffery
Single Subject
!Ceviche!
Guillermo Pernot
Wine
Wine
Andre Domine
Reference
Larousse Gastronomique
Larousse
Food Writing
The Last
Days of Haute Cuisine
Patrick Kuh
Italian
Sicilian Home Cooking
Wanda Tornabene
Best Food Photography
Charlie Trotter's
Meat and Game
Photos by Tim Turner and Michael Voltattorni
Cookbook Hall of Fame
North Atlantic Seafood
Alan Davidson
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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.
IACP Cookbook of the Year
The Bread Baker's Apprentice:
Mastering the Art of Extraordinary Bread
Peter Reinhart
American Category
The America's Test Kitchen Cookbook
Editors of Cook's Illustrated Magazine
Chefs and Restaurants Category
Lidia's Italian-American Kitchen
Lidia Matticchio Bastianich
First Book Category: The Julia Child Award
Recipes from Home
Barbara Shinn and David Page
Food Reference/Technical Category
Professional Baking
Wayne Gisslen
General Category
A New Way to Cook
Sally Schneider
Health and Special Diet Category
Healthy 1-2-3
Rozanne Gold
International Category
Savouring Indian
Julie Sahni
Literary Food Writing Category
On Rue Tatin
Susan Herrmann Loomis
Single Subject Category
How to Grill
Steven Raichlen
Wine, Beer or Spirits Category
Bordeaux
Stephen Brook
Best Design Book
Van Gogh's Table at the Auberge Ravoux
Designed by Birgitta Ralston
Jane Grigson Award for Distinguished Scholarship
The Glorious Foods of Greece
Diane Kochilas
and
Bordeaux
Stephen Brook
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