IACP 2024 AWARD FINALISTS ANNOUNCED
Winners To Be Announced at the International Association of Culinary Professionals Summit and Awards Ceremony on Thursday, September 26th, 2024 at The New York City College of Technology in Brooklyn, NY.
NEW YORK, NY (August 15, 2024) On the evening of Thursday, August 15th, the International Association of Culinary Professionals announced the finalists of the prestigious IACP awards. The nominations were published on the IACP website and announced on Instagram, Facebook, Threads, and X. This year’s award ceremony is being held in conjunction with the IACP Summit. Winners will be announced at the awards ceremony on Thursday, September 26th.
The Executive Awards Committee and Subcommittees led by IACP’s Awards Director, Paola Briseño-González, updated policies and procedures this year to continue to enhance the rigor of the awards program. It maintains its high level, technical review process and is considered one of the most prestigious award programs in the culinary industry. Changes include refining review processes and stringent ethical rules. The organization also continued efforts to make the awards more accessible by offering a free entry period for digital categories, food writing, food photography and styling, as well as reduced entry fees in the cookbook awards program.
The IACP Cookbook Awards continued its partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts to award $5,000 to the recipient of the IACP Julia Child First Book Award and support the continuation of the work of a first-time author.
For more information on this season’s finalists please visit the IACP website. To be the first to get the details on attending the awards ceremony, sign up for IACP’s newsletter. Follow IACP on Instagram, Facebook, Threads, and X. The awards season hashtag is #IACPawards
2024 IACP Cookbook Awards
The IACP Cookbook Awards honor the authors, publishers, and other contributors behind the best cookbooks published each year. Our program requires multi-step, rigorous recipe testing in all relevant awards categories. Awards are given in 16 categories, and one cookbook will be selected by our Executive Committee Members as the IACP Book of the Year.
The cookbook awards program was chaired by last year’s IACP committee member, Paula Forbes, a cookbook author and the former cookbook critic for Lucky Peach magazine. Forbes is currently a Writer-at-Large for Texas Monthly magazine and the editor of Stained Page News. The chair, along with a dedicated team of 48 judges and six executive committee members make up the cookbook awards committee. The executive committee oversees the review process across sixteen categories. This season’s executive committee members were:
Ken Concepcion, the former chef de cuisine of CUT by Wolfgang Puck in Beverly Hills and the co-founder of Now Serving, the only dedicated cookbook shop in Los Angeles. Tina Ujlaki, the former Executive Food Editor at Food & Wine, and current editor, consultant, recipe developer and tester. Julie Giuffrida is a chef, recipe tester, recipe developer and the former test kitchen director of The Los Angeles Times. Charlotte Rutledge is the former test kitchen manager at King Arthur Baking Company where she led a team of bakers in developing, writing, and curating high-quality recipes for home bakers across the country. Stephanie Gravalese is a freelance food and beverage writer, photographer, and creative force behind Slow Living Kitchen.
To purchase cookbooks, please consider one of the following independent booksellers: Now Serving, Omnivore Books, Kitchen Arts and Letters, Powell’s, or your local cookbook store.
THE 2024 COOKBOOK AWARD FINALISTS
American
50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie
Stacey Mei Yan Fong
Voracious
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
Lois Ellen Frank, PhD
Hachette Book Group / Hachette Go
The Salmon Sisters Harvest & Heritage: Seasonal Recipes and Traditions that Celebrate the Alaskan Spirit
Emma Teal Laukitis; Claire Neaton
Sasquatch Books
Baking, Sweet & Savory, Confections and Desserts
Anna Olson’s Baking Wisdom
Anna Olson
Appetite by Random House
Everyday Bread
America’s Test Kitchen
America’s Test Kitchen
Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden
Nichole Accettola
Ten Speed Press
Book Design
A Very Chinese Cookbook
Kevin Pang; Jeffrey Pang; America’s Test Kitchen
America’s Test Kitchen
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
Alfred A. Knopf
Sweet Enough: A Dessert Cookbook
Alison Roman
Clarkson Potter
Chefs & Restaurants
Seafood Simple: A Cookbook
Eric Ripert
Random House
Voilà Vegan: 85 Decadent, Secretly Plant-Based Desserts from an American Pâtisserie in Paris: A Baking Book
Amanda Bankert
Penguin Publishing Group – Avery
Win Son Presents A Taiwanese American Cookbook
Josh Ku and Trigg Brown with Cathy Erway
Abrams
Children, Youth & Family
Baking Wonderland: A Mix & Match Cookbook for Kids!
Jean Parker; Rachel Smith
Appetite by Random House
Cooking with The CrunchBros: Casual and Fun Korean- and Japanese-Inspired Recipes from Our Kitchen to Yours
Jeff Kim; Jordan Kim
Harvard Common Press
Let’s Bake Bread!: A Family Cookbook to Foster Learning, Curiosity, and Skill Building in Your Kids
Bonnie Ohara
Artisan Books
The ChopChop Family Cookbook: Real Food to Cook and Eat Together
Sally Sampson
Storey Publishing
Food Issues & Matters
Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking
Margaret Li; Irene Li
W. W. Norton & Company
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
Lois Ellen Frank, PhD
Hachette Book Group / Hachette Go
The Ark of Taste: Delicious and Distinctive Foods That Define the United States
David S Shields; Giselle K Lord; Claudia Pearson; Slow Food USA
Little, Brown and Company
Ultra-Processed People: The Science Behind Food That Isn’t Food
Chris van Tulleken
W. W. Norton & Company
Food Photography & Styling
Ever-Green Vietnamese Super-Fresh Recipes, Starring Plants from Land and Sea
Andrea Nguyen
Aubrie Pick, Photographer
Karen Shinto, Stylist, with assistance from: Kate Leahy and Harumi Shimizu
Ten Speed Press
The Effortless Baker: Your Complete Step-by-Step Guide to Decadent, Showstopping Sweets and Treats
Janani Elavazhagan
Janani Elavazhagan, Photographer
Janani Elavazhagan, Stylist
Page Street Publishing
The New Art of Coffee: From Morning Cup to Caffeine Cocktail
Ryan Castelaz
Kevin Miyazaki, Photographer
Ryan Castelaz, Stylist
Rizzoli
General
Milk Street Simple
Christopher Kimball
Little, Brown and Company
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
Alfred A. Knopf
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds
Hetty Lui McKinnon
Alfred A. Knopf
Health & Wellness
Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family
Agatha Achindu
Hachette Book Group / Hachette Go
Downshiftology Healthy Meal Prep: 100+ Make-Ahead Recipes and Quick-Assembly Meals: A Gluten-Free Cookbook
Lisa Bryan
Clarkson Potter
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
Lois Ellen Frank, PhD
Hachette Book Group / Hachette Go
International
A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook
Lior Lev Sercarz, Emily Stephenson
Clarkson Potter
Portico: Cooking and Feasting in Rome’s Jewish Kitchen
Leah Koenig
W. W. Norton & Company
Sohn-mat: Recipes and Flavors of Korean Home Cooking
Monica Lee; Tien Nguyen
Hardie Grant
Literary or Historical Food Writing
Invitation to a Banquet: The Story of Chinese Food
Fuchsia Dunlop
W. W. Norton & Company
For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
Klancy Miller
HarperCollins Publishers
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería
Francisco Martínez Montiño
University of Toronto Press
The New French Wine: Redefining the World’s Greatest Wine Culture
Jon Bonné
Ten Speed Press
Reference and Technical
How to Taste Coffee: Develop Your Sensory Skills and Get the Most Out of Every Cup
Jessica Easto
Agate Publishing
Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country
Shelley Lindgren and Kate Leahy
Ten Speed Press
The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling
Raeanne Sarazen
Academy of Nutrition and Dietetics
Self-Published
A gift from the heart, Johnny Carrabba To Great Food, Hard Work and the Family We Made Along the Way
Johnny Carrabba
Johnny Carrabba Family of Restaurants: The Original Carrabba’s, Mia’s Table and Grace’s
Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond
Katie Parla
Parla Publishing
Spaghettata, Love and Pasta from Panicale
Steve Siegelman
Rastrello LLC
Single Subject
Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
John Ash
Abrams
Lune: Eating Croissants All Day, Every Day
Kate Reid
Hardie Grant
Mussels: An Homage in 50 Recipes
Sergio Herman
Tra Publishing
Wine, Beer or Spirits
Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book – Cocktails from Two Centuries of African American Cookbooks
Toni Tipton-Martin
Clarkson Potter
Strong, Sweet and Bitter: Your Guide to All Things Cocktails, Bartending and Booze from Behind the Bar
Cara Devine
Hardie Grant
The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
Michael Ruhlman
Scribner
The IACP Julia Child First Book Award,
Presented By The Julia Child Foundation for Gastronomy and the Culinary Arts
Made in Taiwan: Recipes and Stories from the Island Nation
Clarissa Wei
S&S/Simon Element
Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
Erika Council
Clarkson Potter
Yogurt & Whey: Recipes of an Iranian Immigrant Life
Homa Dashtaki
W. W. Norton & Company
Winners of the Culinary Classics Awards and The Book of The Year will be announced at IACP’s Awards Ceremony
DIGITAL MEDIA AWARDS
The Digital Media Awards are bestowed across seven categories of digital content, including blogs, television, video, audio, and other digital forms. This year, the awards program was led by Cass Gardiner. Gardiner is an Anishinaabe Algonquin writer, curator, and filmmaker from Kebaowek First Nation in what is now called Quebec, Canada. Her writing on Indigenous art, and food has been published in Inuit Art Quarterly, Cherry Bombe, and Compound Butter Magazine and her work on feasting as lawmaking was accepted to the Oxford Food Symposium in 2023.
THE 2024 DIGITAL MEDIA AWARD FINALISTS
Culinary Recipe Website
BBC World’s Table
Anne Banas, Kate Heddings
Serious Eats
Daniel Gritzer, Tess Koman, Amanda Suarez, Leah Colins, Genevieve Yam, Yasmine Maggio
TASTE
Matt Rodbard, Aliza Abarbanel
Culinary Television Series
America’s Test Kitchen
Kaitlin Keleher, Bridget Lancaster, Julia Collin Davison, Jack Bishop, Caroline Rickert, Diane Knox, Erin McMurrer
Pati’s Mexican Table
Pati Jinich
Taste the Nation with Padma Lakshmi
Padma Lakshmi
Culinary Video Series
Hunger Pangs
Kevin Pang, Erik Freitas
Techniquely With Lan Lam
Lan Lam, Erik Freitas, Dan Callahan
The Local Palate presents Culinary Class
The Local Palate, Maggie Ward
Food Blog
Cooks Without Borders
Leslie Brenner
EatOrToss
Rachael Jackson
Nourish and Tempt
Danijela Armitage
Instagram Account
Daniela Gerson
Daniela Gerson
Feed the Malik
Anela Malik
OMG Yummy
Beth A Lee
Newsletter
Fingers
Dave Infante
New Worlder
Nicholas Gill
The Food Section
Hanna Raskin
Podcast
Gastropod
Cynthia Graber, Nicola Twilley
Milk Street Radio
Annie Sinsabaugh, Sarah Clapp
Proof from America’s Test Kitchen
Yumi Araki, Kevin Pang, Kaitlin Keleher, Caroline Rickert, Alex Curran-Cardarelli, Angelica Quintanilla
FOOD PHOTOGRAPHY & STYLING AWARDS
The IACP Food Photography and Food Styling Awards honor the best in food photography each year in six categories across commercial and editorial work. This season was overseen by an impressive group of judges led by Jesse Szewczyk. Szewczyk is an editor, recipe developer, and food stylist based in New York. His work has been featured in The New York Times, Food Network, Epicurious, TODAY, Food52, The Washington Post, and several other publications. He was named a Forbes 30 Under 30 of Food & Drink and is the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD, as well as Cookies: The New Classics (Clarkson Potter, 2021), which was named one of the best cookbooks of 2021 by The New York Times and The New Yorker.
THE 2024 FOOD PHOTOGRAPHY & STYLING AWARD FINALISTS
Food Photography – Commercial
Bialetti Artist
Chelsea Kyle
Bialetti
Brunch for Two
Stacy Feyer-Salo
Hopcat.com
Negroni Sbagliato – Red Carpet Edition
Emily Arden Wells
Campari America
Food Photography – Editorial
Herbal Chicken Bone Broth with Soba Noodles
Victor Protasio
Food & Wine
Okura No Nibitashi (Marinated Okra in Flavored Dashi Sauce)
Antonis Achilleos
Food & Wine
“Tom Sietsema’s 25 favorite new restaurants” -Ingle Korean Steakhouse
Scott Suchman
The Washington Post
Culinary Travel Photography – Editorial
Bar La Villa Espresso
Laura Scherb
Substack—Page & Plate
Brothless Tantanmen at Menya Rui
Alex Lau
Food & Wine
Squid with Black Mint and Fermented Yuzu Leche de Tigre at Itamae
Eva Kolenko
Food & Wine
Food Styling in Photography – Commercial
Psycho Killer
Emily Arden Wells
Campari Academy US
Rastelli’s Boneless Carver Ham QVC
Chris Allen
QVC.com
Savannah Bee Company Big Ted Smash Burger
Ashley Strickland Freeman
Savannah Bee Company
Food Styling in Photography – Editorial
Crown Roast of Lamb
Dan Macey
The Gilded Age Cookbook
Neapolitan Man
Nathan Myhrvold
Food & Drink: Modernist Cuisine Photography
The Big Italian Sandwich
Tiffany Schleigh
Let’s Eat – 101 Recipes to Fill Your Heart & Home by Dan Pelosi
Prop Styling in Photography – Editorial
Caprese Salad with Basil & Tarragon Chimichurri / Eat Green
Christine Keely
EatingWell
Intertwined
Nathan Myhrvold
Food & Drink: Modernist Cuisine Photography
Sweet July Magazine: The Reunion Issue
Eva Kolenko
Sweet July Magazine
2024 FOOD WRITING AWARDS
The Food Writing Awards honor the best examples of food writing published in print or online across nine categories. This season, the food writing awards were chaired by Lyndsay C. Green. Green is the dining and restaurant critic at the Detroit Free Press, the newspaper’s first Black restaurant critic, bringing an unprecedented perspective to local dining criticism. In 2023, Green was named a Pulitzer Prize finalist and earned a James Beard Award for Emerging Voice in Journalism
THE 2024 FOOD WRITING AWARD FINALISTS
Beverage-Focused Column
Hop Take
Dave Infante
VinePair
Submissions to VinePair’s VP Pro Column
Leena Tailor
VinePair
The Mix With Robert Simonson
Robert Simonson, Mary Kate Murray
Recipe-Focused Column
Heritage Cooking
Kiki Aranita, Pat Tanumihardja, Carlos C. Olaechea
EatingWell
Shelve It
Cathy Erway
TASTE
Welcome Table
Dr. Jessica B. Harris
Southern Living
Culinary Travel Writing With Recipes
As War Triggers a Culinary Awakening, Ukrainians Rediscover Their Own Cuisine
JM Hirsch
Christopher Kimball’s Milk Street Magazine
Muslim Georgia: A Journey to the Hidden Kitchens of the Kists
Benjamin Kemper
SAVEUR
Couch Canapé: A Journey of Small Bites
S. Hollis Mickey
Edible Alaska
Culinary Travel Writing Without Recipes
A Journey to West Africa Traces American Food Back to Its Source
Megan Zhang
SAVEUR
A New Cuisine Is Born in Peru
Anthony J. Wallace
SAVEUR
Is Mexico City getting too cool for its own good? I returned to find out
Daniel Hernandez
Los Angeles Times
On the Edna Lewis Menu Trail, a toast to an iconic chef and her hometown
Aaron Hutcherson
The Washington Post
Narrative Beverage Writing
Elisabetta Fagiuoli on Her 52 Vintages (and Counting)
Kevin Day
Opening a Bottle
Family Matters: The Mezcal Boom and the Lives of the Families who Make It
Noah Arenstein
Imbibe
What Is Malolactic Fermentation?
Meg Maker
Terroir Review
Narrative Food Writing With Recipes
Apples to Apples
Betsy Andrews, Justin Chapple
Food & Wine
Oh, Sing to Me of Okra
Kat Kinsman
Food & Wine
The Essential Magic of Jacques Pépin
Kat Kinsman
Food & Wine
Narrative Food Writing Without Recipes
Meet America’s Godmother of Tofu
Mayukh Sen
Gastro Obscura
Saving the Hogs of Ossabaw Island
Diana Hubbell
Gastro Obscura
The Global Love of Boiled Peanuts
Julia Skinner
Bitter Southerner
Personal Essays/Memoir Writing
The Other Side of Sunlight
Thao Thai
Gravy
The Sweet Solace of Grief Baking. Mincemeat has a storied place on Black American holiday tables. It took losing my dad to make it to mine
Angela Burke
Eater
The Universal Language of Chicken Salad
Tara Massouleh McCay
Southern Living
Restaurant Criticism/Reviews
Reviews by Bill Addison
Bill Addison
Los Angeles Times
Restaurant reviews by Lucas Kwan Peterson
Lucas Kwan Peterson
Los Angeles Times
Reviews by Craig LaBan
Craig LaBan
The Philadelphia Inquirer
2024 SPECIAL RECOGNITION AWARDS
The special recognition awards highlight food industry leaders who are shaping the culinary world. The recipients are nominated by IACP members and non-members. The recipients are selected by the IACP board of directors. Winners will be announced at the International Association of Culinary Professionals SUMMIT & AWARDS ceremony on September 26, 2024.
Member of the Year
The recipient of this award is recognized as an IACP member who has had an outsized impact within the organization.
Trailblazer Award
The recipients of the Trailblazer Award are chosen for their passion and impact in the food community. This award is intended to acknowledge those individuals who have shaped the culinary world.
Lifetime Achievement Award
The IACP Lifetime Achievement Award is given to an individual who has spent their career in service to enrich the culinary world.
Toni Tipton-Martin Award
The IACP Toni Tipton-Martin Award uplifts an emerging food writer who demonstrates readiness to professionally transition their work into full-time Food Journalism in a specific print or digital media platform: cookbook; newspaper; magazine; broadcast journalism; website; or other venue. Candidates for this $5,000 award may be self-nominated or may be nominated by IACP Members, non-members, and any member of the culinary community. The winner will be selected by the IACP Board and Toni Tipton-Martin.
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