Saturday night culinary professionals of all flavors from food advocate to zymurgist, gathered at the Sheraton Hotel in Denver for the annual awards gala honoring the best culinary books, food journalism, cooking schools, teachers, and businesses.
Our congratulations to all the nominees and winners — all very much deserving of the recognition! (Complete list available at www.iacp.com)
Finalist in American Category
BON APPETIT Y’ALL: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, published by Ten Speed, edited by Clancy Drake
Finalist in Compilations Category
THE CULINARY INSTITUTE OF AMERICA COOKBOOK by the CIA, published by Lebhar-Freidman, edited by Maria Tufts
Winner of Food Reference & Technical Food Books
THE SCIENCE OF GOOD FOOD: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss with Philip Handel, Ph. D., published by Robert Rose, Inc., edited by Carol Sherman
Winner of General Books
DO IT FOR LESS! WEDDINGS: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo, published by Sellers Publishing, edited by Megan Hiller
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