Stone Edge Farm Wins IACP's Cookbook Of The Year Award

03/17/2014 12:14 pm ET | Updated Mar 17, 2014
The Washington Post via Getty Images

The International Association of Culinary Professionals (IACP), an "association of professionals representing all aspects of the culinary world," is regarded as the authority on food writing. This past Saturday in Chicago, the IACP held their Annual Awards Ceremony where they announced the winners of their 2014 top picks.

Acknowledged as an honor to even be nominated for the IACP cookbook awards, this gold standard of culinary literature voted Stone Edge Farm Cookbook, by John McReynolds, as 2014's Cookbook of the Year. Other 2014 winners included Marion Nestle for her book on food politics, and The Mast Brothers took home a Single Subject win for their extraordinary cookbook on chocolate.

All food-writing finalists can be found here, and the full list of cookbook winners is shown below:

IACP Cookbook Award Winners

The Lee Bros. Charleston Kitchen
by Matt Lee & Ted Lee (Clarkson Potter)

Baking: Savory or Sweet
The Art of French Pastry
by Jacquy Pfeiffer (Random House)

Beverage/ Reference/ Technical
The Oxford Encyclopedia of Food & Drink in America, Second Edition
by Andrew F. Smith (Oxford University Press)

Chefs and Restaurants
The A.O.C. Cookbook
by Suzanne Goin (Random House)

Children, Youth and Family
CHOP CHOP: The Kids' Guide to Cooking Real Food with Your Family
by Sally Sampson (Simon & Schuster)

The Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall
by Michael Phillips with Rick Rodgers (Stewart, Tabori & Chang)

Culinary History
Cuisine & Empire: Cooking in World History
by Rachel Laudan (University of California Press)

Culinary Travel
The Perfect Meal
by John Baxter (HarperCollins Publishers)

First Book
Stone Edge Farm Cookbook
by John McReynolds (Stone Edge Farm)

Food Matters
Eat, Drink, Vote: An Illustrated Guide to Food Politics
by Marion Nestle (Rodale)

Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson (Hachette Book Group)

by Kathy Brennan & Caroline Campion (Rodale)

Health & Special Diet
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
by Deborah Madison (Ten Speed Press)

Sauces & Shapes: Pasta the Italian Way
by Oretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.)

Literary Food Writing
One Souffle at a Time
by Anne Willan and Amy Friedman (St. Martin's Press)

I Love New York: Ingredients and Recipes
by Daniel Humm & Will Guidara (Ten Speed Press)

Professional Kitchens
Elements of Dessert
by Francisco Migoya and the Culinary Institute of America (Wiley)

Single Subject
Mast Brothers Chocolate: A Family Cookbook
by Rick Mast and Michael Mast (Hachette Book Group)

Wine, Beer and Spirits
Wine Grapes
by Jancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

Global Design
Manresa: An Edible Reflection
by David Kinch & Christine Muhlke (Ten Speed Press)

The Journey
by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires (Alta Editions)

Book of the Year Winner
Stone Edge Farm Cookbook
by John McReynolds (Stone Edge Farm)

Jane Grigson Winner
Wine Grapes
by Jancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

Design Award Winner
Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden
by Matt Wilkinson (Black Dog & Leventhal Publishers)

Judges Choice Winners
The Drunken Botanist
by Amy Stewart (Workman Publishing Company)

Lark – Cooking Against the Grain
by John Sundstrom (Community Supported Cookbooks)

Culinary Classics Awards
The Art of Mexican Cooking
by Diana Kennedy (Clarkson Potter, 1989)

Invitation to Indian Cookery
Madhur Jaffrey (Knopf, 1973)

Betty Crocker's Cookbook (Originally Betty Crocker's Picture Book)
by Betty Crocker (1950)

The Moosewood Cookbook
by Mollie Katzen (Ten Speed, 1977)

The Silver Palate Cookbook
by Julee Rosso and Shelia Lukins (Workman, 1982)

Historical Cookbook Award
American Cookery
by Amelia Simmons (1796)

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