International Association of Culinary Professionals
(IACP) Awards 2005
 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.
General Category
Williams Sonoma Entertaining
IACP Cookbook of the Year
Arthur Schwartz's New York City Food
Arthur Schwartz
 Single Subject
All About Braising
Molly Stevens
There are few things more comforting than a good stew whether short ribs braised
in porter ale with maple-rosemary glaze, rabbit with roasted red peppers and
merguez sausages or a beef ragu. A Fine Cooking contributing editor, Stevens
is strong on technique. Colour photos. Hardcover, 481pp, $51.00.
 Bread, Baking & Sweets Category
A Blessing of Bread
Maggie Glezer
From the steppes of Russia to the rainforests of Guatemala, bread baking is a
common tradition throughout the Jewish world. Maggie Glezer (Artisan
Baking Across America, $59.95)combines an ability to transmit technique
along with explaining the symbolism attached to the particular bread. Iraqi matzot,
roscas reinada from the Island of Rhodes, Doña Dora’s Quatemalan
challah are offered along with the more familiar ryes and challahs of the Ashkenazi
tradition. B & W photos. Hardcover, 336 pp, $49.95.
 Chefs & Restaurants Category
Bouchon
Thomas Keller
Although Thomas Keller's new book is as visually stunning as The French
Laundry Cookbook ($70.00), its traditional bistro recipes (braised
tripe, mussels in saffron and mustard, pig's trotters,) are more manageable
for the home cook Colour photos. Hardcover, 341 pp, $69.95.
Compilations Category
Cooking New American
Editors of Fine Cooking magazine
 First Book Category
Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
Like Peter Reinhart in Crust and Crumb, ($48.00) and Bread Baker's
Apprentice($56.00) and Rose Levy Beranbaum in The Bread Bible ($52.50),
the director of the King Arthur Flour Bakery and Baking Education Center takes
a scientific approach to bread baking. In a book which offers a good selection
of rye breads, Hamelman is not as readable as Reinhart nor as obsessive-compulsive
about detail as Beranbaum. Still it is a book worthy of a serious baker s library.
Colour photos and line drawings. Hardcover, 415 pp, $57.99.
Food Photography
Bouchon
Thomas Keller
Food Reference/Technical Category
On Food & Cooking: The Science & Lore of the Kitchen
Revised
Harold McGee
A fascinating book that explains how and why cooking works, with
historical and literary anecdotes and mind-boggling photos of food taken
through an electron microscope. A true classic for foodies and armchair
scientists alike. 684 pages. $32.50.
Health and Special Diet Category
Getting Thin and Loving Food
Kathleen Daelemans
International Category
The Le Cordon Bleu Award
The Breath of a Wok
G. Young and A. Richardson
Literary Food Category
Poet of the Appetites: The Lives and Loves of MFK Fisher
Wine, Beer or Spirits Category
Everyday Dining with Wine
Andrea Immer
Design Award
The Japanese Kitchen
Kimiko Barber
Jane Grigson Award
The Breath of a Wok
G. Young and A. Richardson
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