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2004 Award Winners International Association of Culinary Professionals (IACP) Awards 2004 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 General Category Bonnie Stern's Essentials of Home Cooking Bonnie Stern Bonnie Stern returns with a beautiful volume of tasty, uncomplicated recipes and techniques that both a beginning and more accomplished home chef will use again and again. IACP Cookbook of the Year Vegetables from Amaranth to Zucchini: Bittersweet: Recipes and Tales From A Life in Chocolate Alice Medrich American Category Gulf Coast Kitchens: Bright Flavors from Key West to the Yucatán Constance Snow Bread, Baking & Sweets Category Great Cookies: Secrets to Sensational Sweets Carole Walter Chefs & Restaurants Category The Fresh California Grapes Award Bistro Cooking at Home Gordon Hamersley with Joanne McAllister Smart Compilations Category Cooking at Home with the Culinary Institute of America The Culinary Institute of America First Book Category The Julia Child Award I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes Lora Zarubin Food Reference/Technical Category Vegetables From Amaranth to Zucchini: The Advanced Professional Pastry Chef Bo Friberg Health and Special Diet Category Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes Didi Emmons International Category The Le Cordon Bleu Award The Slow Mediterranean Kitchen: Recipes for the Passionate Cook Paula Wolfert Literary Food Category Cooking for Mr. Latte: A Food Lover’s Courtship, With Recipes Amanda Hesser Single Subject Category Bittersweet: Recipes and Tales From A Life in Chocolate Alice Medrich Wine, Beer or Spirits Category The Brewmaster’s Table: Discovering the Pleasures of Real Beer With Real Food Garrett Oliver Design Award The Balthazar Cookbook Keith McNally, Riad Nasr and Lee Hanson Jane Grigson Award Cooking by Hand Paul Bertolli Back to top James Beard Foundation/ KitchenAid Book Awards 2004 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. Cooking of the Americas It’s all American Food David Rosengarten Baking and Desserts The Secrets of Baking: Simple Techniques for Sophisticated Desserts Sherry Yard General The Quick Recipe Editors of Cook’s Illustrated Magazine Cooking from a Professional Point of View Flavor Rocco DiSpirito Healthy Focus & Vegetarian Taste Pure and Simple Michel Nischan with Mary Goodbody International From Curries to Kebabs Madhur Jaffrey Single Subject The All American Cheese and Wine Book Laura Werlin Wine and Spirits Wines of South America Monty Waldin Writing & Reference A Thousand Years Over a Hot Stove Laura Schenone Tools & Techniques BBQ USA Steven Raichlen Best Food Photography Shunju: New Japanese Cuisine Takashi Sugimoto and Marcia Iwatate Back to top

On this page International Association of Culinary Professionals (IACP) Awards 2004 James Beard Foundation/ KitchenAid Book Awards 2004   Related pages 2005 winners 2003 winners 2002 winners 2001 winners

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