2014 iacp conference "scrapbook"

FRONTBURNER

SCENES FROM IACP 36 CHICAGO MARCH 14-17, 2014

passionate about the process?

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You love the whole process. Discovering that perfect recipe… going to the market to carefully choose your ingredients…adding those

special little touches to make the meal uniquely and undeniably your own.

Elevate your passion for the process with the sheer joy of �lling your work bowl to the very top with soups and sauces without worrying they’ll escape. Then keep the

inspiration �owing with blades that stay locked in place when pouring out your purees and vinaigrettes. Marvel as you go from task to task, recipe to recipe, uninterrupted, with our remarkably versatile nesting bowls. Thick, thin, or somewhere in-between,

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Table of Contents

What’s in this issue?

Tour Chicago

Start with a party

Get inspired

Learn and share

Connect with The Culinary Trust

Celebrate excellence

passionate about the process?

www.cuisinart.comwww.facebook.com/cuisinart

You love the whole process. Discovering that perfect recipe… going to the market to carefully choose your ingredients…adding those

special little touches to make the meal uniquely and undeniably your own.

Elevate your passion for the process with the sheer joy of �lling your work bowl to the very top with soups and sauces without worrying they’ll escape. Then keep the

inspiration �owing with blades that stay locked in place when pouring out your purees and vinaigrettes. Marvel as you go from task to task, recipe to recipe, uninterrupted, with our remarkably versatile nesting bowls. Thick, thin, or somewhere in-between,

any way you choose to slice it, you’re going to fall in love with the absolute precision of our 6-in-1 adjustable slicing disc, and �ip for our reversible shredding disc.

Feed your insatiable appetite for cooking with Cuisinart.

cuisinart.com/scan

IACP Staff and ContributorsEditors

Martha HolmbergDirector of Communications and Content

Margaret CrableCommunications and Administrative Coordinator

Program Design PartnerTopaz Design

Photography Martha HolmbergLeigh Loftus PhotographyRobin H. Ove

Member ServicesFoodConnect Media, Inc.Jeremy [email protected]

Chief Executive OfficerMeredith [email protected]

Director of Communications and ContentMartha [email protected]

Director of Strategic Alliances and Business DevelopmentDoug [email protected]

Director of Conferences and EventsKendra McMurray, [email protected]

Operations and Administration ManagerShani [email protected]

Communications CoordinatorMargaret [email protected]

Conference Chair Raghavan Iyer

Conference Program CommitteeNatanya Anderson, Cathy Cochran-Lewis (chair), Sher Hackwell, Amelia Levin, David McIntyre, Raquel Pelzel, Lesley Tellez

Host City CommitteeMelissa Graham (volunteers), Janet Helm (social media), Shannon Kinsella (chair), Dalyn Miller (Host City party), Viktorija Todorovska (tours), Rebecca Wheeler (tours)

Awards Committee ChairsNancy BaggettJane BonacciShannon KinsellaSheri Wetherall Francine Wolfe Schwartz

Public Relations Allison Beadle, Aarti Arora Salt & Co. saltand.co

CLOCKWISE FROM TOP LEFT:

Executive Chef Richard Farina indulges his inner party animal by freezing balloons in liquid nitrogen. This makes them shrink, only to reinflate when they warm up to room tem-perature.

Pastry chef Claire Crenshaw makes ice cream using liquid nitrogen.

A custom-designed wall of spices gives the moto kitchen a cool lab-look.

The group tastes glazed frozen organic bio-degradable nitrogen-frozen packing material. Um, why, exactly? Because they can!

ALL PHOTOS: ROBIN E. H. OVE

TOUR CHICAGO

Members have the chance to sample the food culture of the host city through a day of tours organized by local member-volunteers. Those who chose this tour of Ho-maro Cantu and Richard Fa-rina’s experimental restau-rant moto got a distinctive taste of Chicago indeed. Sorry, no hot dogs here.


Anne Willan, IACP Past President and Life-time Achievement winner -- among so many other things! -- surveys the scene at Host City party, along with assistant Nicole Quessen-berry.

What did he say to provoke those looks? We’ll never know because what happens at confer-ence stays at conference...usually!

Ever smiling and always engaged, Ruth Alegria comes from Mexico to attend confer-ence every year.

Big shout out to Chef John Coletta of Quarti-no , who fed IACP the Italian way throughout many visits to Chicago.

PHOTOS: LOWER LEFT, ROBIN E. H. OVE; ALL OTHERS, MARTHA HOLMBERG

START WITH A PARTY

IACP members take partying very seriously – and well we should. A party is the background for so many important introductions, reunions, and other fruitful connec-tions that enrich our lives. This year’s Host City event was held at Chicago Illuminating Company.


Lead chef-instructor John Abels, of Le Cor-don Bleu College of Culinary Arts in Chicago, mans a table of student-created delights.

Party-goers are treated to food from close to twenty Chicago restaurants.

Cathy Whims, chef-owner of Nostrana, publi-cist Helen Baldus of Watershed Communica-tions, and Liz Barrett, VP of Communications at Terlato Wines kick off conference by connecting at Host City.

Networking-palooza would be an apt name for the night’s event. It’s all about building connections through IACP.

PHOTOS: LOWER RIGHT, MARTHA HOLMBERG; ALL OTHERS, ROBIN E. H. OVE

START WITH A PARTY


Members start every morning by nourishing their bodies with breakfast and their minds and souls with inspired presentations from a world of speakers.

Chef Nephi Craig talks about a cuisine that’s truly authentic American -- Native American foods, especially from his Apache heritage.

The inimitable Ferran Adria kicks off confer-ence this year, sharing his mad-genius vision for his elBulli Foundation.

TCT Executive Director Laura Atkinson seems to like what she hears.

PHOTOS: LEIGH LOFTUS

GET INSPIRED

We had a line up of remark-able speakers for our morn-ing sessions. Inspiration from all parts of the world, all aspects of culinary pursuit.


Plenary speaker Sam Kass, of The White House’s Let’s Move organization, gets to visit his hometown of Chicago as a bonus for speaking at conference.

Travel from Uganda to Australia to Chicago to speak to IACP about insects? Not a problem for Ben Reade, head of culinary R&D at The Nordic Food Lab.

Douglas Gayeton brings his artist’s eye to the issues around sustainable food systems in his new multi-media project called The Lexicon of Sustainability.

A long-time member and supporter of IACP, Rick Bayless hosts the morning sessions, knitting together the diverse threads of ideas from our amazing speakers. Thanks, Rick!

ALL PHOTOS: LEIGH LOFTUS

GET INSPIRED


Chef John Manion works his impressive array of mise-en-place to create Brazilian deliciousness, such as the shrimp dish below.

Cocktail expert Sam Sundius gets emphatic about her love of shrubs, traditional fruity drinking vine-gars undergoing a renaissance.

LCB Chicago, frosted with snow. Thanks again to the school’s staff and students!

Rigorous research is required for true gastronomic understanding, hence students sample their way through a tasting of amari, another trending topic.

Video-maven Catherine McCord shares a question during a session at the Digital Media Immersion.

PHOTOS: TOP LEFT AND TOP RIGHT, LOWER LEFT: ROBIN E.H. OVE.

ALL OTHERS LEIGH LOFTUS

LEARN AND SHARE

This year’s sessions ranged from cooking classes at Le Cordon Bleu to skill-building lectures to tastings of uplifting spirits. Interest sections also gathered, to discuss issues that matter to members…in the case of the Photographers and Stylists section, what mattered was a visit to Little Goat!


A local brew nourishes members of the Food Photographers and Stylists section during their meeting at Stephanie Izard’s Little Goat. Shooting the fare was to be expected.

Jess Thomson makes her point during a ses-sion on the business realities of freelancing.

Ideas fly during the fast-paced pitch slam, where Parade.com food editor Shannon McCook and leitesculinaria.com editor Renee Schettler are among the panelists sharing feedback.

Ari Weinzwieg always inspires, sharing slightly subversive ideas on business management. And rocking a black T-shirt, as usual.

PHOTOS: TOP TWO LEFT, ROBIN E.H. OVE; OTH-ERS THIS PAGE, LEIGH LOFTUS.

LEARN AND SHARE

This year’s sessions ranged from cooking classes at Le Cordon Bleu to skill-building lectures to tastings of uplifting spirits. Interest sections also gathered to discuss issues that matter to members…in the case of the Photographers and Stylists section, what mattered was a visit to Little Goat!


A vegan activist hip-hop artist at conference? Bring it on! DJ Cavem and his wife/partner Neambe Vita rock the house with their mes-sage for city kids about good food. A trio of fine gentlemen: TCT Board President Ken Rubin, IACP Past President Scott Givot, and Board member Jamie Tiampo announce the new Scott Givot fund.

Rick Bayless and crew take a well-deserved break to enjoy their own food.

Chef Nephi Craig and fiancee Jandi Hernan-dez share delicious Apache cuisine.

Scott Givot gets serious with Christy Rost.

ALL PHOTOS: MARTHA HOLMBERG

CONNECT WITH TCT

IACP’s philanthropic partner – The Culinary Trust – held a fundraiser to raise money for grants, such as the Richard Sax Food Action Grant.


The IACP Awards are delivered during a lunch, at which members show their appreci-ation and enthusiasm for their fellow culinary professionals.

C.C. Fridlin is awarded Volunteer of the Year.

The iconic and iconoclastic Shirley Corriher receives the Lifetime Achievement award, along with a standing ovation.


This portion of the associ-ation’s awards program is where individual members are recognized for their contributions to our field...and those who are present get to feel the love in per-son!

IACPAWARDS


Culinary Professional of the YearMichael Laiskonis shows off his award, and gets a handshake from IACP President Julia M. Usher.

Matthew Haley wins IACP’s Humanitarian of the Year award.

The International Culinary Center is this year’s recipient of the Culinary School Award of Excellence.

George Geary seems pleased about his award as Culinary Educator of the Year.


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CELEBRATE EXCELLENCE

BERT GREENE AWARDSThe Bert Greene Awards were first presented in 1991

to honor excellence in food journalism. The awards

were named after Bert Greene (1923-1988), a nationally

renowned cooking teacher, cookbook author, and syndi-

cated food columnist.

PUBLICATION OF THE YEAR

Dana CowinFood & Wine Magazine

“On behalf of the entire staff of Food & Wine magazine, I’d like to thank the IACP for this wonderful award. We’re so honored that you’ve recog-nized our commitment to culinary innovation, visual storytelling and the power of food. We share the goals of the IACP--trying to give our readers the knowledge they need to have extraordinary experiences both in the kitchen and on their travels--which makes this award especially gratifying.”

PERSONAL ESSAYS/MEMOIRS

Francis Lam “A Day on Long Island with Alex Lee”Lucky Peach

“Thanks, of course, to chef Alex Lee for being such an inspiring figure for chefs and craftspeople everywhere, and for being so generous with his time and spirit. Thanks to Peter Meehan, Chris Ying, Dave Chang, and the entire Lucky Peach crew for having me in their pages, and, most of all, thanks to everyone who read the story.”

CULINARY WRITING ABOUT BEVERAGES

Paul Clarke“Treasure Island”Imbibe

INSTRUCTIONAL CULINARY WRITING

Andy Ricker“The Star of Siam: Thai Curries”Saveur

CULINARY WRITING THAT MAKES A DIFFERENCE Barry Eastabrook“Growing Resistance”EatingWell: Where good taste meets good health

CULINARY TRAVEL WRITING

Jean Anderson “Food I Dream Of”Saveur

CULINARY BASED COLUMN

Hugh GarveyPlayboy Food ColumnPlayboy

NARRATIVE CULINARY WRITING

Steve Hoffman“From the Wild (Meals from a Hunter)” Minneapolis Star Tribune

“Thank you to my wife Mary Jo, who taught me to do good work and put it where people can see it, and who suggested that perhaps the article I wanted to write about cast-iron cookware might be more broadly imagined as an article about, oh, say, hunters and cooks. Thank you to my kids who put up with a lot of Daddy with his laptop in the corner chair of the living room by the fire. Thank you to Lee Dean of the Minneapolis Star Tribune for being Lee Dean, and for being at the Minneapolis Star Tribune. Life at the Hoffmans’ is better with Lee Dean in it.”

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DIGITAL MEDIAThe Digital Media Awards honor excellence and trend-

setters in both traditional and emerging communi-

cations technologies, including culinary blogs, video,

audio, and other digital forms.

BEST CULINARY WEBSITE

James Oseland & Helen Rosner Saveur “Saveur.com”

BEST CULINARY WEBSITEAmanda Hesser, Merrill Stubbs, Kristen Miglore, Brette War-shaw,Kenzi Wilbur, Marian Bull

Food52 “Food52.com”

NARRATIVE CULINARY BLOG

Michael ProcopioFood for the Thoughtless “foodforthethoughtless.com”

“To find out I had won the IACP award for Narrative Culinary Blog was ex-citing. It was a disappointment, however, not to have been able to accept it in person. I’m so happy to have the opportunity here to give my thanks. It’s a wonderful feeling to win, but the thought of being nominated alongside people like David Leite, Maureen Abood, and Kate McDermott was even nicer.”

PHOTO-BASED CULINARY BLOGIlva Beretta & Jamie SchlerPlated Stories “platedstories.blogspot.com“

“We would like to thank the IACP, the judges for the Digital Media Awards, our readers and supporters for this honor and we thank each other for the constant support and creative inspiration. Who would have thought that a spur of the moment idea at the San Francisco airport after last year’s IACP conference would lead to this? Winning the category for Best Photo Based Culinary Blog is a great encouragement for us, for the photos, of course, but above all for us as a collaborative team. Plated Stories is about images and words working together and reinforcing each other. Plated Stories allows us to explore our creative limits and experiment with the relationship between photography and writing. Thank you.”

CULINARY GROUP BLOG

Faith Durand The Kitchn “thekitchn.com”

CULINARY VIDEO SERIESCraftsy featuring James Peterson“A Modern Take on the Mother Sauces”craftsy.com/class/a-modern-take-on-the-mother-sauces/311

“We’re so proud that Craftsy’s online cooking class “A Modern Take on the Mother Sauces” with instructor James Peterson has won the International Association of Culinary Professionals’ award for Best Culinary Video Series! IACP honors the best in the industry each year, and it’s an honor to be recognized among other trendsetters in traditional and emerging commu-nications technologies. Our students have unlimited access to the secrets of cooking authentic French cuisine from the comfort of their own kitchen through interactive, whisk-by-whisk instruction from an incredibly talented chef. We are thrilled to receive this prestigious award!”

SINGLE FOOD-FOCUSED VIDEOLibbie Summers20 Pie Crimping Techniques in 120 Secondsyoutube.com/watch?v=y9F7ZDnN2bU

“Thank you to the voting members of IACP for recognizing the wonderful visuals one can create with a limited budget but an unlimited imagination. It’s that simple. My goal was to do a few little food-inspired videos that went along with recipes and techniques in my newest cookbook, “Sweet and Vi-cious –baking with attitude.” This award is shared with the talented Eliza and Matt Barrera of Barrera Productions (average age 22). Together we story- boarded on napkins, shot on the fly and high-fived at the end of each of the 15 videos we shot. This was the first in the series – it was also the most fun to make, bake and eat.”

CULINARY AUDIO SERIES

Alton BrownThe Alton Browncast

“Humbled and honored. Thank you IACP.”

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COOKBOOKAWARDSConsidered the gold standard among this genre of

awards, IACP’s Cookbook Awards have been presented

for more than 25 years to promote quality and creativ-

ity in writing and publishing and to expand the public’s

awareness of culinary literature.

AMERICAN

The Lee Bros. Charleston KitchenMatt Lee & Ted Lee (Clarkson Potter) “We’re supremely grateful to the IACP for this honor, to our co-finalists in the category, to the City of Charleston that continues to teach us and to inspire us. And to our talented editors at Clarkson Potter and our photo team—stylists Jamie Kimm and Angie Mosier and photographer Squire Fox—who made this exactly the cookbook we wanted it to be. Thank you.”

A collection of some of the most innovative and influential recipes over the last decade by one of the greatest chefs in our history. DAVID CHANG, CHEF/FOUNDER, MOMOFUKU

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BAKING: SAVORY OR SWEET

The Art of French PastryJacquy Pfeiffer (Random House)

BEVERAGE/ REFERENCE/ TECHNICAL

The Oxford Encyclopedia of Food & Drink in America, Second EditionAndrew F. Smith (Oxford University Press) “On behalf of our editors and the nearly 350 authors who contributed entries, it is an honor for me to accept the IACP’s award for best book in the Beverage/ Reference/ Technical category. It was a labor of love that began more than 12 years ago with the first edition. In this second edition we have added one volume’s worth of new material – over 300 new entries – and substantially revised much of the original publication. There have been so many interesting changes and trends in the American food and beverage scene in the past decade, and I am pleased that this three-vol-ume set now covers much of that change. We have added entries on the explosive popularity of food television, the transfat and calorie-count laws that have resulted from greater health-consciousness, the growth of the slow food and organic movements, and the food fusion craze that has pro-duced such cuisines as Southwestern sushi and Filipino hamburgers – and much else besides. I hope readers find the Encyclopedia informative and amusing in equal measure, and I thank my many collaborators who have ensured its success.”

CHILDREN, YOUTH AND FAMILY

CHOP CHOP: The Kids’ Guide to Cooking Real Food with Your FamilySally Sampson (Simon & Schuster)

“We’re so thrilled about this award. We believe that cooking skills are es-sential for everyone and, most importantly, should start in childhood. My hope is that this win highlights this and will help inspire kids everywhere to pick up a spatula!”

CHEFS AND RESTAURANTS

The A.O.C. CookbookSuzanne Goin (Random House)

CULINARY HISTORY

Cuisine & Empire: Cooking in World HistoryRachel Laudan (University of California Press)

COMPILATIONS

The Chelsea Market Cookbook: 100 Recipes from New York’s Premier Indoor Food Hall

Michael Phillips with Rick Rodgers (Stewart, Tabori & Chang)

“We’re proud to have been selected to receive the IACP Compilation Cookbook award for 2014. It is great to be in the presence of other high caliber publications and we realize that winning this award is a coveted mark of distinction. The book allowed us the opportunity to not only cel-ebrate the culinary talent of Chelsea Market but it also allowed us to talk about the rich history of the market and the neighborhood. This award will also help to increase exposure for the two charities that receive a portion of the shares of the book and are two great causes we believe in. Charity: Water, an organization that brings clean drinking water to developing na-tions, and Wellness in the Schools, which encourages healthy eating and fitness in public schools across the country. None of this would have been possible without the help of our editors Elinor Hutton and Leslie Stoker and the rest of the publishing team at Stewart, Tabori & Chang.”

CULINARY TRAVELThe Perfect Meal

John Baxter (HarperCollins Publishers)

FIRST BOOK

Stone Edge Farm CookbookJohn McReynolds (Stone Edge Farm)

“I am thrilled to be awarded the honors of both Cookbook of the Year and Julia Child First Book. A cookbook is the sum of many parts and mine is no exception. My longtime friend and editor Jill Hunting helped me define my writing voice and taught me the mantra, “when in doubt, take it out.” Leslie Lindell’s luscious photography beautifully tells the visual story of Stone Edge Farm and of my food. Our book designer Jennifer Barry guid-ed us through the whole process and is responsible for creating the look, the feel, and the soul of my book -- thank you all!”

FOOD MATTERS

Eat, Drink, Vote: An Illustrated Guide to Food Politics

Marion Nestle (Rodale)

“Grateful thanks to IACP for recognizing Eat, Drink, Vote, and to Sara Thaves of The Cartoonist Group for making it possible. Cartoonists love food just as much as I do and their work is food for thought, but calo-rie-free. I hope the book will inspire everyone to vote with forks for healthi-er food systems and even better, vote with votes!”

FOOD MATTERS

Eating on the Wild Side: The Missing Link to Optimum HealthJo Robinson (Hachette Book Group)

“I am thrilled that my book has been awarded top honors. Food does in-deed matter—especially in the critical role it plays in protecting and sus-taining our good health. During my ten years of investigation into the connection between food and health, I have learned that we have been breeding key nutrients out of our food for 450 generations, not just the past two or three. Unwittingly, in our understandable desire for sweet-tasting, carbohydrate-rich, high-fat, and bitter-free food, we have chosen plants that are low in vital plant compounds called “phytonutrients.” Researchers now know that a diet rich in phytonutrients is linked with a lower risk of our most deadly diseases: obesity, diabetes, cancer, cardiovascular disease, and dementia. Knowing how to prepare, store, and cook these healthful foods is just as important as choosing the right varieties. In Eating on the Wild Side, I have done my best to present all this information in an engaging and practical way so that readers will be able to make full use of our newfound knowl-edge of how to bring back the healing properties of food.Thank you for bringing attention to my work!”

HEALTH & SPECIAL DIET

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom

Deborah Madison (Ten Speed Press)

“I’m thrilled that Vegetable Literacy has been given this honor by the IACP. Thank you, all. And I especially wish to thank the botanists and various plant people who answered my questions, Christopher Hirscheimer and Melissa Hamilton for their gorgeous images, especially the walking onions on the cover, and to the entire crew at Ten Speed Press for being such a joy to work with and for believing in this book. It was a joy to write.”

GENERAL

KeepersKathy Brennan & Caroline Campion (Rodale) “We are so honored to receive the IACP Award for Best General Cookbook. Keepers is our first cookbook, and while we certainly had high hopes for it, we never expected the kind of acclaim it has received, let alone to win an IACP award. But for us, the most gratifying thing has been the response from readers. We’ve had so many people tell us that Keepers has changed weeknight meals for them entirely. They are cooking more than ever and they are finding a confidence in the kitchen that they never had. That’s why we wrote the book, and in addition to our publisher, Rodale; our team, par-ticularly William Clark; and the judges for this incredible honor, we want to express our gratitude to the readers who have embraced Keepers. Thank you!”

LITERARY FOOD WRITING

One Souffle at a TimeAnne Willan and Amy Friedman (St. Martin’s Press) “Writing One Soufflé at a Time has been one of the many adventures of my life. The book would never have existed at all without my wonderful co-author, Amy Friedman, who truly captured my voice and many happy memories. I can best sum it up with a famous saying from my native York-shire: An apple pie without the cheese is like a kiss without the squeeze!”

INTERNATIONAL

Sauces & Shapes: Pasta the Italian WayOretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.) “Thanks from the heart first to our editor, Maria Guarnaschelli, who be-lieved the world needed yet another pasta book in English -- this one -- and to everyone at Norton; to Gentl & Hyers and Luciana Marini, whose images captured so perfectly what we wanted to say; to Michelle Farkas, for her spot-on wine pairings; and to Francesco Filippi, Iris Carulli, and Amalia Palleschi, for their counsel and companionship all along the way.

Thanks as well, and not least, to the IACP for its vote of solidarity for the old Italian way. And most especially we thank the generations of Italian families who perfected and preserved these simple but delicious recipes.”

PROFESSIONAL KITCHENS

Elements of DessertFrancisco Migoya and the Culinary Institute of America (Wiley)

“I want to take this opportunity to thank my wife, Kris; The Culinary Insti-tute of America; my Project Editor, Maggie Wheeler; Wiley; and the Inter-national Association of Culinary Professionals for this great honor.”

PHOTOGRAPHY

I Love New York: Ingredients and RecipesDaniel Humm & Will Guidara Francesco Tonelli, photographer (Ten Speed Press)

“We are so incredibly honored to receive this award and turn the spotlight onto the many amazing farmers, purveyors, and artisans of New York. But it’s Franceco Tonelli who really deserves the praise. He beautifully captured the people who inspire us every day and their commitment to producing and raising the best ingredients. His photos showcase what ultimately motivated us to write this book, the amazing bounty of ingredi-ents in New York. Because of Francesco, all of the moments we had as we toured the state have truly come to life. And with that, we’d like to extend a special thanks to all of the people who allowed us to visit them, to sam-ple their products, and to tour their properties. And thank you to our core team of Sandra DiCapua, Bryce Shuman, and Peter Weltman who devoted innumerable hours to helping with the planning, writing, researching, and editing of this book; their time and effort made this all possible.”

GLOBAL DESIGN

Manresa: An Edible ReflectionDavid Kinch & Christine Muhlke (Ten Speed Press)

WINE, BEER AND SPIRITS

Wine GrapesJancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers) “We three J, co-authors of Wine Grapes, surely the heaviest of your win-ners weighing in at 7lb, are thrilled to have been given not just one but two IACP awards. The book took four hard years of slog and we were deter-mined to uphold high standards of research, scholarship and literacy, so we are particularly pleased to have won the award named after Jane Grig-son. She was an exceptional woman – and British to boot! We are also very pleased that news of these awards comes hot on the heels of the launch of an e-version of Wine Grapes of which we and the publishers Ecco are equally proud. Thank you, IACP.”

SINGLE SUBJECT

Mast Brothers Chocolate: A Family CookbookRick Mast and Michael Mast (Hachette Book Group)

E-COOKBOOK

The JourneyKaty Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires (Alta Editions)

“It’s a tremendous honor to be recognized by the IACP for The Journey. First and foremost I would like to thank our talented chef authors, Katy Sparks, Maneet Chauhan, Alex Raij and Rita Sodi, for sharing their inspir-ing stories and delicious recipes. Co-author Kathleen Squires and editor Deri Reed played a critical role in developing the editorial focus of the book and refining each chef’s story and recipes. Photographer Penny De Los Santos captured each dish and chef beautifully. I would also like thank our copyeditor Suzanne Fass and each member of the Alta Editions team: Joe Collins, Johnny Hernandez, Kim Santos, Gina Tirelli, Anna Butler, Michelle Kamerath, Doris Tang, Hendrik Dimter, Zhuzi Cui and Christoph Klaerner. Last, but not least, we are grateful for the contributions of Sumin Chou of Concentric Studio and Nurul Karim.”--Chris McBriePublisher, Alta Editions

DESIGN AWARD WINNER

Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden

Matt Wilkinson (Black Dog & Leventhal Publishers)

BOOK OF THE YEAR

Stone Edge Farm CookbookJohn McReynolds (Stone Edge Farm)

JANE GRIGSON WINNER

Wine GrapesJancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

CULINARY CLASSICS

The Art of Mexican CookingDiana Kennedy (Clarkson Potter, 1989)

JUDGES’ CHOICEThe Drunken BotanistAmy Stewart (Workman Publishing Company)

JUDGES’ CHOICE

Lark – Cooking Against the GrainJohn Sundstrom (Community Supported Cookbooks)

CULINARY CLASSICS

Invitation to Indian CookeryMadhur Jaffrey (Knopf, 1973)

CULINARY CLASSICS

The Moosewood CookbookMollie Katzen (Ten Speed Press, 1977)

CULINARY CLASSICS

Betty Crocker’s Cookbook(Originally Betty Crocker’s Picture Book) Betty Crocker (1950)

HISTORICAL COOKBOOK

American CookeryAmelia Simmons (1796)

CULINARY CLASSICSThe Silver Palate CookbookJulee Rosso and Shelia Lukins (Workman Publishing Company 1982)

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For this Vietnamese Wild Alaska Black Cod recipe and more tempting seafood ideas go towildalaskaflavor.com

How do you get there?Ask for Alaska.

HEAT. SWEET. ZING.

Choose the right kick for your meals.

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