Three Southern California authors are among the finalists for the International Assn. of Culinary Professionals’ annual cookbook awards.
In the announcement Tuesday morning, Suzanne Goin was honored for “The A.O.C. Cookbook”, Anne Willan for her memoir “One Souffle at a Time” and Martha Rose Shulman as co-writer for Jacquy Pfeiffer’s “The Art of French Pastry.”
The awards, along with those presented by the James Beard Foundation, are among the highest honors in the cookbook world. The winners are to be announced at the association’s annual convention in Chicago on March 15.
Here is the complete list of finalists.
American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee; “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara; “Mad Hungry Cravings” by Lucinda Scala Quinn.
Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman; “Jenny McCoy’s Desserts” by Jenny McCoy; “Southern Italian Desserts” by Rosetta Costantino.
Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith; “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz; “The New Cider Maker’s Handbook” by Claude Jolicoeur.
Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin; “Stone Edge Farm Cookbook” by John McReynolds; “Le Pigeon: Cooking at the Dirty Bird” by Gabriel Rucker, Meredith Erickson and Lauren Fortgang.
Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your Family” by Sally Sampson; “Baby & Toddler on the Go: Fresh, Homemade Foods To Take Out and About” by Kim La; “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” by Katie Sullivan Morford.
Compilations: “The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers; “Prep School” by James P. DeWan; “Toronto Star Cookbook” by Jennifer Bain.
Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan; “An Early Meal -- A Viking Age Cookbook & Culinary Odyssey” by Daniel Serra & Hanna Tunberg; “Repast: Dining Out at the Dawn of the New American Century, 1900-1910” by Michael Lesy and Lisa Stoffer.
Culinary Travel:: “The Perfect Meal” by John Baxter; “The Sardinian Cookbook” by Viktorija Todorovska; “Cooking from the Heart” by John Besh.
First Book: “Lark -- Cooking Against the Grain” by John Sundstrom; “Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden” by Matt Wilkinson; “Stone Edge Farm Cookbook” by John McReynolds.
Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle; “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson; “Where There’s Smoke” by Barton Seaver.
General: “The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden” by Alice Waters; “Heart of the Plate” by Mollie Katzen; “Keepers” by Kathy Brennan and Caroline Campion.
Health and Special Diet: “Gluten–Free Girl Everyday” by Shauna James Ahern; “The Longevity Kitchen” by Rebecca Katz and Mat Edelson; “Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom” by Deborah Madison.
International: “Balaboosta” by Einat Admony; “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin; “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.
Literary Food Writing: “Cooked: A Natural History of Transformation” by Michael Pollan; “One Souffle at a Time” by Anne Willan; “No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken” by Norman Van Aken; “Provence 1970: M.F.K Fisher, Julia Child, James Beard, and the Reinvention of American Taste” by Luke Barr.
Photography: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara; “The Photography of Modernist Cuisine” by Nathan Myhrvold; “Stone Edge Farm Cookbook” by John McReynolds.
Professional Kitchens: “The Crimson Spoon: Plating Regional Cuisine on the Palouse” by Jamie Callison; “Discovering Global Cuisines: Traditional Flavors and Techniques” by Nancy Krcek Allen; “Elements of Dessert” by Francisco Migoya.
Single Subject: “In the Charcuterie” by Taylor Boetticher and Toponia Miller; “Ivan Ramen: Love, Obsession and Recipes” by Ivan Orkin; “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.
Wine, Beer and Spirits: “The Drunken Botanist” by Amy Stewart; “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz; “The World Atlas of Wine, 7th Edition” by Hugh Johnson and Jancis Robinson.
Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke; “Summerland: Recipes for Celebrating with Southern Hospitality” by Anne Quatrano.
E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires; “Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less” by Raghavan Iyer; “Modernist Cuisine at Home” by Nathan Myhrvold and Maxime Bilet.
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