IACP Blog ยป 2012 Awards Winners!

2012 Awards Winners!

April 3rd, 2012Posted by: Molly Watson

All the categories, all the winners, from the 2012 Awards Gala!

By Molly Watson

I was sad to miss the Awards Gala, not so much for the gala-ness of it all (sequins and spangles have never been my style), but for the pleasure of seeing friends and colleagues accept well-deserved awards recognizing their achievements. (The chance of bumping into a culinary hero is always, of course, an added draw of IACP events!) In case you missed it too, here are the 2012 IACP Awards Winners, in all their collective, magnificent, stunning glory:

Cookbook Awards

Cookbook of the Year: Tasting India (Author: Christine Manfield; Editor: Allison Cowin; Publisher: Penguin Group Australia)
People’s Choice: Art of Pasta
American: The Apple Lover’s Cookbook (Author: Amy Traverso; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
Baking: Baking Style: Art Craft Recipes (Author: Lisa Yockelson; Editor: Pamela Chirls; Publisher: John Wiley & Sons, Inc.)
Chefs and Restaurants: The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong (Author: Alan Wong; Publisher: Watermark Publishing)
Children, Youth, and Family: My Family Table (Author: John Besh; Editor: Jean Lucas; Publisher: Andrews McMeel)
Compilations: The Cakebread Cellars American Harvest Cookbook (Authors: Jack & Dolores Cakebread, Brian Streeter, Janet Fletcher; Publisher: Ten Speed Press)
Culinary History: High on the Hog (Author: Jessica Harris; Editor: Kathy Belden; Publisher: Bloosmbury USA)
Culinary Travel: Tasting India (Author: Christine Manfield; Editor: Alison Cowan; Publisher: Penguin Group Australia)
The Design Award: Modernist Cuisine (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
First Book – The Julia Child Award: Ancient Grains for Modern Meals (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press);
Food and Beverage Reference/Technical: Ruhlman’s Twenty (Author: Michael Ruhlman; Editors: Bill LeBlond and Sarah Billingsley; Publisher: Chronicle Books)
Food Matters: Tomatoland (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel
Food Photography and Styling: The Art of Pasta (Author: Lucio Galletto; Editor: Alison Cowan; Publisher: Penguin Group Australia)
General: All About Roasting (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
Health and Special Diet: Ancient Grains for Modern Meals (Author: Maria Speck; Editors: Jenny Wapner & Dawn Yanagihara; Publisher: Ten Speed Press)
International: The Food of Spain (Author: Claudia Roden; Editor: Libby Edelson; Publisher: HarperCollins/Ecco)
The Jane Grigson Award: Tomatoland (Author: Barry Estabrook; Editor: Chris Schillig; Publisher: Andrews McMeel, “Inside the Jewish Bakery” (Authors: Stanley Ginsberg and Norman Berg; Publisher: Camino Books)
Literary Food Writing: The Table Comes First (Author: Adam Gopnik; Publisher: Knopf)
Professional Kitchens: Modernist Cuisine (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
Single Subject: All About Roasting (Author: Molly Stevens; Editor: Maria Guarnaschelli; Publisher: W. W. Norton & Company, Inc.)
The Visionary Achievement Awards: Modernist Cuisine (Authors: Nathan Myhrvold, Chris Young, Maxime Billet; Publisher: The Cooking Lab)
Wine, Beer, or Spirits: Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes… (Author: Brad Thomas Parsons; Editor: Emily Timberlake; Publisher: Ten Speed Press)

New Media & Broadcast Awards

Televised Culinary Series: Essential Pépin (Host: Jacques Pépin, KQED-TV)
Culinary Blog: 5 Second Rule (Cheryl Sternman Rule)
Culinary Website: Saveur.com
Culinary Product or Brand Website: Gilt Taste
People's Choice (blog): Shiksa in the Kitchen, Tori Avey
Intriguing Use of New Technology: SFA Stories, Southern Foodways Alliance (Device app that puts oral histories into geographical context)
Video Series (Short Program Format): Saveur’s “Sandwich Stories
Audio Series (Long Format): KCRW’s Good Food with Evan Kleiman
Audio Series (Short Format): Southern Foodways Oral History: Gathering the Stories Behind Food
Humorous Video Short: “Spaghetti with 100 Sweet Tomatoes” (The Recipe Project)

Bert Greene Awards

Culinary Writing With or Without Recipes: “The Cake That Makes Our Family” (Lila Byock, Gilt Taste)
Culinary Writing About Beverages: “Beer Wars” (Kevin Cook, Playboy)
Instructional Culinary Writing with Recipes: “Eat Shoots & Leaves” (a series by Raquel Pelzel, Amanda Cohen, Aki Kamozawa & Alex Talbot, Adam Erace, Sheri Castle; Gilt Taste)
Culinary Travel Writing or Memoirs and Personal Essays: “Sibling Rivalry at the Stove” (Tamar Adler, Gilt Taste)
Culinary Writing That Makes a Difference: “Is This the Food of the Future?” (John McQuaid, EatingWell)

Awards of Excellence

Cooking Teacher of the Year: Candy Argonedizza
Consumer Educational and Communication Materials of the Year: The Beef Checkoff
Corporate Marketing Campaign of the Year: Darigold
Culinary Tour Operator of the Year: George Geary, CCP
Culinary Youth Advocate of the Year: Purple Asparagus
Entrepreneur or Business Person of the Year: Lia Huber
Food Photographer or Stylist of the Year: Todd Coleman, Saveur
Test Kitchen Professional of the Year: BJ Doerfling, BJ Food Consulting
Vocational Cooking School of the Year: International Culinary Center
Wine Steward or Sommelier of the Year: John Peter Laloganes

Special Recognition


The Special Recognition Awards pay tribute to notable culinary professionals who have made significant and lasting contributions to the culinary industry and/or IACP.
Humanitarian: Ann Cooper, Lunch Lessons, LLC
Lifetime Achievement: Fedele Bauccio, CEO and Cofounder of Bon Appetit Management Company
Community Service: Bob Lewis and Barry Benepe, founders of NYC Greenmarket

Culinary Classics Book Awards

Introduced in 2011 to recognize culinary works that have withstood the test of time, Culinary Classics Book Awards can cover any culinary-related topic, must have been published at least five years ago but no earlier than 1945, and must have (1) significantly altered the way we think about food and (2) contributed in a meaningful way to the field of culinary literature. Winners include:
La Technique: An Illustrated Guide to the Fundamental Technique of Cooking, Jacques Pépin (Times Books/PocketBooks, 1978)
The New York Times Cookbook, Craig Claiborne (Harper, 1961)
James Beard’s American Cookery, James Beard (Little Brown and Company, 1972)
The Art of Eating, M.F.K.Fisher (World Publishing Company/ Macmillan, 1954)
Paul Prudhomme’s Louisiana Kitchen, Paul Prudhomme (William Morrow, 1984)

 

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Please note that the recipient of the Test Kitchen Professional Award of Excellence is professional member B. J. Doerfling of California. BJ Food Consulting is the name of her business.

Posted by: Annie Watts04.18.2012

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