And the nominees are…

It’s the end of February, so it must be time for culinary award season to begin. We’ve already addressed Food52’s The Piglet competition, which is in the quarterfinal round, the James Beard Foundation cookbook awards, which will be announced on March 18 (read about JBF restaurants and chef semifinalists), and the IACP nominees were also recently announced. Without further ado, here are the cookbook nominees for the IACP awards (you can view the complete IACP list here). Is your favorite cookbook on the list?

American
The Lee Bros. Charleston Kitchen by Matt Lee & Ted Lee
I Love New York: Ingredients and Recipes by Daniel Humm & Will Guidara
Mad Hungry Cravings by Lucinda Scala Quinn

Baking: Savory or Sweet
The Art of French Pastry (Random House)
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 & Jose Vouillamoz
The New Cider Maker’s Handbook by Claude Jolicoeur

Chefs and 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, Lauren Fortgang, and Andrew Fortgang

Children, Youth and 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 Laidlaw
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

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 & Caroline Campion

Health & Special Diet
Gluten-Free Girl Everyday by Shauna James Ahern
The Longevity Kitchen by Rebecca Katz & 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 & Maureen B. Fant

Single Subject
In the Charcuterie by Taylor Boetticher & Toponia Miller
Ivan Ramen: Love, Obsession, and Recipes by Ivan Orkin
Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast

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 & Maxime Bilet