IACP 2022 Cookbook Award Nominees

Each year when I see the lists of nominees for the various cookbook awards I am always impressed that authors are able to keep innovating and achieving great heights in writing, research, and recipe development. The nominees for the 2022 IACP Cookbook and Media Awards prove that there remain deep reservoirs of culinary knowledge, cultural heritage, and cooking, baking, and drinks techniques to explore.

cropped images of six cookbook covers: Zoe Bakes Cakes by Zoe Francois, Ripe Figs by Yasmin Khan, Pasta by Missy Robbins, Black Smoke by Adrian Miller, Flavors of the Sun by Christine Sahadi Whelan, and Treasures of the Mexican Table by Pati Jinich

The books cover wide-ranging subject matter and cultures: Italian American: Red Sauce Classics and New Essentials by Angie Rito and Scott Tacinelli and Jamie Feldmar; Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World by Sandor Ellix Katz; The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital by Alejandro Ruiz; Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan; Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud; Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia by Mariana Velásquez; At the Chinese Table: A Memoir with Recipes by Carolyn Phillips; The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom by Pepper Teigen and Garrett Snyder; Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan; Living Within the Wild: Personal Stories & Beloved Recipes from Alaska by Kirsten Dixon and Mandy Dixon; Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich; Black Smoke: African Americans and the United States of Barbecue by Adrian Miller; And For Mains…: Recipes, Stories and Pints with an Irish Butcher and Chef by Gaz Smith and Rick Higgins and Nicola Brady; Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi; The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig; and Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning and Lyn Nguyen. Those volumes represent six of the seven continents and a wealth of cultures within them.

Vegetables and plant-centric cooking are moving to the forefront, with Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball competing in the General Cookbook category alongside The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables–with Recipes by Farmer Lee Jones and Kristin Donnelly. Another book worth looking into is Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue MD, in the Health and Nutrition category.

We would be remiss to neglect the baking books, especially when there are so many wonderful volumes to consider, including Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by Aran Goyoaga (in the Health and Nutrition category); Cheryl Day’s Treasury of Southern Baking by Cheryl Day (in the American category); Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science by Katarina Cermelj; Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat; and EYB Member favorite Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More by Zoë François.

You can see all of the 2022 book award nominees on our IACP 2022 page, and you can also view media award nominees on the International Association of Culinary Professionals website.

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