Cookbook Award Winners for 2011

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This year marks the 25th Anniversary of the International Association of Culinary Professionals Cookbook Awards – the gold standard for culinary publishing.   More than 500 titles were entered into the 2011 awards rigorous two-tiered judging system by independent panels of food and beverage experts in 17 categories. A complete list of 2011 Cookbook Award winners and finalists is below.

Cookbook of the Year

Around My French Table: More Than 300 Recipes from My Home to Yours

by Dorie Greenspan

Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. From bacon and eggs and asparagus salad to chicken in a pot to veal chops with rosemary butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing.  A feast for the eyes and palate alike, this superb collection belongs in every foodie’s kitchen.

American Winner

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

by Matt Lee, Ted Lee

From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.


Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

by Alice Medrich

Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers.

Chefs and Restaurants

Flying Pans: Two Chefs, One World

by Chef Bernard Guillas, Chef Ron Oliver

If you have ever wondered what chefs do in their free time, look no further than Flying Pans, a new cookbook which chronicles the travels of Chefs Bernard Guillas and Ron Oliver of renowned Marine Room restaurant at The La Jolla Beach and Tennis Club in La Jolla, California. Their passion for food, culture and culinary travel jumps off the pages. The book takes readers everywhere from Thailand to Brazil and is written in a conversational, reader friendly style which encourages cooking.

Children, Youth and Family

Sara Moulton’s Everyday Family Dinners

by Sara Moulton

Moulton, famed Food Network and public television star and author of Sara’s Secrets for Weeknight Meals, shares 200 recipes for busy home cooks. While many cookbooks offer quick recipes for weeknight meals, Moulton takes the concept several steps further by creating dishes that reflect the way Americans truly eat at home. She offers two-for-one dishes, where a second new meal is created with leftovers from the first meal as well as five-ingredient main dishes.


The Essential New York Times Cookbook: Classic Recipes for a New Century

by Amanda Hesser

Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. What she has produced is no less a chronicle of American culinary history–an evolutionary progression that marks the notable and sometimes regrettable changes in our approach to food–than a cookbook. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book.

First Book (The Julia Child Award)

Fried Chicken and Champagne

by Lisa Dupar

You can’t help but grin as Lisa spins her magic both as a story teller and cook. The page turner has over 150 recipes, stunning photography by Kathryn Barnard, and includes original family recipe cards as well as handwritten side notes. It is guaranteed to send you running to the kitchen with a renewed zest for cooking. With such favorites as Cocoa Nib Steak Rub and Commitment Cassoulet, Lisa Dupar’s new book Fried Chicken & Champagne will transform the way you sit down to dinner.

Food Photography and Styling

Noma: Time and Place in Nordic Cuisine

by René Redzepi

Those unable to secure a seat at the World’s Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for this massive study of the restaurant and its chef, 32-year-old Rene Redzepi. Even a casual flip will reveal why Redzepi’s imaginative combinations and fiercely local approach to sourcing vaulted him over stalwarts like El Bulli: sous vide reindeer shoulder served with celery root rolled in hay ashes and a wild herb gel, a whimsical meringue-based snowman atop buckthorn mousse and carrot sorbet, and a carrot cake-coated ligonberry sorbet served with hay cream are but a few of his spectacularly innovative dishes.

Food Reference and Technical

Food Styling: The Art of Preparing Food for the Camera

by Delores Custer

Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents the definitive lifelong reference on food styling-complete with lists of handy tools and vital equipment, recipes for artificial foods, and guidelines for running a successful food styling business. Full of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike.

Health and Special Diet

Essentials of Nutrition for Chefs

by Catharine Powers

This textbook, which presents a unique look at nutrition through the lens of food, is designed to help chefs, food writers, culinary educators and students prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book also showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. Expertly organized and clearly written, the text provides guidance on healthful cooking techniques, flavor, communicating nutrition messages and meeting the needs of health-conscious diners.


The Country Cooking of Ireland

by Colman Andrews

Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world’s food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case.

Literary Food Writing

As Always, Julia: The Letters of Julia Child and Avis DeVoto

by Joan Reardon

Though this collection of letters between Julia Child and her savvy friend, cook, and confidante, Avis DeVoto, may be voluminous, its narrative force is immediate. Julia and Avis shared a voracious curiosity about ingredients, gadgets, recipes, and methods that any home cook worth her salt will find wonderful to read. Their testing and tasting in large part fueled Mastering the Art of French Cooking, the now-legendary and game-changing cookbook that Avis, upon reading an early chapter, said “could be a classic and make your fortune and go on selling forever.”

Professional Kitchens

Wedding Cake Art and Design: A Professional Approach

by Toba M. Garrett

A comprehensive, inspiring guide to the art, craft, and business of wedding cake design
Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students. Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colors, flowers, and much more, and gives decorators the tools to translate their own clients’ ideas into creative new designs.

Single Subject

Meat: A Kitchen Education

by James Peterson

Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Insisting on better quality and approaching meat with a degree of understanding will lead butchers and ultimately the meat industry to raise animals in a humane and sustainable way. Learn the three secrets to perfect holiday turkey, how to cook game like venison and caribou, and the right brining time. Familiar dishes will comfort, including braised picnic ham, beef Wellington, chicken liver mousse, and coq au vin. A new bible for any cook.

Wine, Beer or Spirits

Asian Palate

by Jeannie Cho Lee

Hong Kong-based Jeannie Cho Lee MW’s gives you the scoop on the best wine pairings with Cantonese, Shanghainese, Northern Chinese, Taiwanese, Japanese, Korean, Central Thai, Peranakan, Singaporean, West Indian, Punjabi and South Indian cuisines. As Asian cultures are more likely to grab some green tea or a beer as a more familiar digestive or palate soother, some easily recalled suggestions about wine groups to drink from is applaudable, and is provided very clearly in this  book.

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