The awards, distributed by the International Association of Culinary Professionals, are a “prestigious honor considered the gold standard for culinary publishing,” and we think Greg’s book couldn’t be more deserving of this tremendous achievement.
About the Awards:
The IACP Cookbook Awards have become one of the industry’s most coveted acknowledgment of excellence in cookbook writing. The awards promote quality and creativity in the cookbook publishing industry, and expand the public’s awareness of culinary literature with awards in 17 categories. Over 500 entries were submitted for consideration, making this year one of the most competitive ever. Fifty-two books in 17 categories were selected as finalists via a rigorous two-tiered judging system by independent panels of food and beverage experts. The stringent procedure has made the IACP Cookbook Awards the industry’s most reputable acknowledgement of excellence in cookbook publishing. “The caliber of books submitted was exceptional as always,” said Robin L. Kline, MS, RD, CCP, former chair of IACP Cookbook Awards committee. “It is always gratifying for our committee to have so many notable works to consider, especially this year when we celebrate 25 years of honoring outstanding culinary works.” Over the past 25 years, more than 350 books written by more than 300 authors have won the coveted Cookbook Awards. The list of authors whose books received the award reads like a “Who’s Who” of the culinary world from Flo Braker, Dorie Greenspan, Rick Bayless and Jacques Pepin to Patricia Wells, Barbara Kafka, Thomas Keller, Deborah Madison and Julia Child. “For someone looking to build a culinary library they could do no better than to consult our list of winners. No matter what the area – culinary classics, the best of the American table, kitchen science or baking – there are numerous IACP award-winning titles,” said Stella Fong, committee chair.Continue reading at the IACP website. Check out Chanterelle Dreams, Amanita Nightmares in our bookstore now!