The International Association of Culinary Professionals (IACP) announced their 2013 awards last night. The winners included many of our favorite cookbooks of the past year, and many that are poised to double-medal with James Beard Awards, announced May 3. Browse highlights here or check out all 2013 IACP Award winners at Amazon. Congrats to all the winners and nominees!
Cookbook of the Year and International Winner
Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi: Powerhouse London restaurateurs born on opposite sides of Jerusalem came together for this cross-cultural culinary exploration–and celebration–of their home city.
Hiroko’s American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo: A brilliantly easy method draws from one of six sauces in 125 recipes that put traditional Japanese dishes on the everyday American table.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish: Portland’s most beloved baker delivers a master class in exceptional artisan breadmaking at home.
Chefs and Restaurants Winner
Vietnamese Home Cooking by Charles Phan: In the words of Alice Waters, Phan’s book "captures the very heart of Vietnamese food: fresh, pure, full of life, and vibrant with flavor." I heartily concur.
Culinary Travel Winner
Burma: Rivers of Flavor by Naomi Duguid: Once again, Duguid transcends our expectations of a traditional cookbook with a gorgeous, coffee table-worthy tome that invites readers to the feast of a new culture.
First Book: The Julia Child Award Winner
The Smitten Kitchen Cookbook by Deborah Perelman: The lauded food blogger’s debut effort wowed old and new fans with (as Deb says) "approachable recipes made with accessible ingredients that exceed your expectations."
Food and Beverage Reference Winner
Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet: The inventive Cooking Lab champions of the Modernist culinary revolution infiltrate kitchens with home-scale bleeding-edge technology. Jaw-popping photos.
Food Photography and Styling Winner
Bouchon Bakery by Thomas Keller, Sebastien Rouxel, and Deborah Jones: An astonishingly accessible guide to making swoony Bouchon magic. Another beauty you may want to permanently display when it’s not propped next to your mixer.
Literary Food Writing Winner
Yes, Chef: A Memoir by Marcus Samuelsson: The renowned chef’s life story takes us from a harsh childhood in Ethiopia to his grandmother’s Swedish kitchen to his coming of age in the most celebrated (e.g., cutthroat) restaurants of Europe and New York, where he opened Red Rooster in Harlem. Told with disarming candor and humility, his journey feels miraculous and inevitable.
See all 2013 IACP Award winners at Amazon Books. —Mari Malcolm