The International Association of Culinary Professionals has announced the 2011 cookbook award winners. The biggest winner overall was Dorie Greenspan for Around My French Table: More Than 300 Recipes From My Home To Yours, the recipient of the award for both General Cookbook and the Book Of The Year Award. Other notable winners include The Lee Brothers for The Lee Bros. Simple Fresh Southern (American Cookbook Award) and Amanda Hesser for The Essential New York Times Cookbook (Compilation Cookbook Award). Here's the full list of winners:
Cookbook Awards
American
The Lee Bros. Simple Fresh Southern
Matt Lee, Ted Lee
Baking: Savory or Sweet
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies
Alice Medrich
Culinary History
Culinary Ephemera: An Illustrated History
William Woys Weaver
Compilations
The Essential New York Times Cookbook
Amanda Hesser
Chefs and Restaurants
Flying Pans: Two Chefs, One World
Bernard Guillas, Ron Oliver
Children, Youth and Family
Sara Moulton's Everyday Family Dinners
Sara Moulton
First Book
Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro
Lisa Dupar
Food Matters: TIE
American Wasteland
Jonathan Bloom
Good Meat
Deborah Krasner
Food Photography and Styling
Noma: Time and Place in Nordic Cuisine
René Redzepi
General
Around My French Table: More Than 300 Recipes From My Home To Yours
Dorie Greenspan
Health and Special Diet
Essentials of Nutrition for Chefs
Catharine Powers, Mary Abbott Hess
International
The Country Cooking of Ireland
Coleman Andrews
Literary Food Writing
As Always, Julia: The Letters of Julia Child & Avis DeVoto
Joan Reardon
Professional Kitchens
Wedding Cake Art and Design: A Professional Approach
Toba Garrett
Food and Beverage Reference/Technical
Food Styling: The Art of Preparing Food for the Camera
Delores Custer
Single Subject
Meat: A Kitchen Education
James Peterson
Wine, Beer or Spirits
Asian Palate
Jeannie Cho Lee
The Design Award
Noma: Time and Place in Nordic Cuisine
René Redzepi
The Jane Grigson Award: TIE
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
Greg Marley
What I Eat: Around the World in 80 Diets
Peter Menzel, Faith D'Aluisio
The People's Choice Award
Flying Pans: Two Chefs, One World
Bernard Guillas, Ron Oliver
Book of the Year Award
Around My French Table: More Than 300 Recipes From My Home To Yours
Dorie Greenspan
Bert Greene Award Winners
Culinary Writing about Beer, Wine, and/or Spirits
Drinking in Islamabad
Lawrence Osborne
Playboy Magazine
Blog
Hunter Angler Gardener Cook
Hank Shaw
www.honest-food.net
Culinary Writing That Makes a Difference
The Future of Milk
David Goodman
EatingWell
Culinary Writing: Restaurant and/or Chef with or without Recipes
Spirit of the Bistro
Alexander Lobrano
SAVEUR Magazine
Culinary Writing with Recipes
Roots of the Deli
David Sax
SAVEUR Magazine
Culinary Writing without Recipes
Grecian Formula
Alan Richman
enRoute
Photography and Food Styling Contest Winners
Best in Show
Supper Club
Jody Horton
People's Choice
Supper Club
Jody Horton
Awards of Excellence Recipients
Avocational Cooking School of the Year
Tim Donnely
Corporate Chef, Publix Aprons Cooking Schools
Consumer Educational and Communication Materials of the Year
Wendy Brannon
Executive Director, Vidalia Onion Committee
Ogres and Onions: Shrek Forever After, Vidalias Forever Sweet!
Corporate Marketing Campaign of the Year
Kyle Rosenbaum
Account Executive, Lewis & Neale
Launch of Celery Sensations' Red Celery
Culinary Tour Operator of the Year
Judith Von Prockl
Founder/Managing Editor, Gourmet on Tour
Entrepreneur or Business Person of the Year
Rick Smilow
President/CEO, Institute of Culinary Education
Marketing Communicator of the Year
Wendy Brannon
Executive Director, Vidalia Onion Committee
Wine Steward or Sommelier of the Year
Albert Schmid
Professor/Chair, Beverage Management, Hotel-Restaurant Management & Hospitality Management, Sullivan University's National Center for Hospitality Studies
Special Recognition Award Recipients
Humanitarian Award
Michel Nischan
Chef/Owner, Dressing Room: A Homegrown Restaurant/President and CEO, Wholesome Wave Foundation
Lifetime Achievement Award
Martin Yan
Master Chef and Television Host, Yan Can Cook
Volunteer of the Year Award
Carla Snyder
Writer, Cookbook Author, Culinary Instructor
Community Service Award
Carol Ann Sayle and Larry Butler, Boggy Creek Farm
In honor of IACP's 25th anniversary, the Culinary Classics award was created to recognize works that have altered the way food is thought about and contributed in a meaningful way to the field of culinary literature. The five inaugural Culinary Classics recipients are:
A Book of Mediterranean Food
Elizabeth David
On Food & Cooking
Harold McGee
The Classic Italian Cook Book
Marcella Hazan
Mastering the Art of French Cooking (2 volumes)
Julia Child, Simone Beck, Louisette Bertholle
Joy of Cooking (1975 edition)
Irma S. Rombauer and Marion Rombauer Becker