IACP Nominees and Winners 2017

American

Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard

COOKBOOK OF THE YEAR

American

Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood by Jennifer Trainer Thompson

American

Victuals: An Appalachian Journey, with Recipes by Ronni Lundy

WINNER

Baking

Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home by America’s Test Kitchen Editors

WINNER

Baking

How to Bake Everything: Simple Recipes for the Best Baking by Mark Bittman

Baking

Sweeter Off the Vine: Fruit Desserts for Every Season by Yossy Arefi

Chefs and Restaurants

Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard

WINNER

COOKBOOK OF THE YEAR

Chefs and Restaurants

Mastering the Art of Japanese Home Cooking by Masaharu Morimoto

Chefs and Restaurants

Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy

Children, Youth and Family

Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn

Children, Youth and Family

Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious by Maria Rodale

Children, Youth and Family

The Young Chef: Recipes and Techniques for Kids Who Love to Cook by The Culinary Institute of America

WINNER

Compilations

America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast by Lee Brian Schrager and Adeena Sussman

Compilations

James Beard’s Classic All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants by James Beard Foundation

WINNER

Compilations

The Short Stack Cookbook: Ingredients That Speak Volumes by Nick Fauchald and Kaitlyn Goalen

Culinary Travel

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill

Culinary Travel

Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid

WINNER

Culinary Travel

Breaking Breads: A New World of Israeli Baking by Uri Scheft

First Book: Julia Child Award

Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs by Michelle McKenzie

First Book: Julia Child Award

Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard

WINNER

COOKBOOK OF THE YEAR

First Book: Julia Child Award

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill

Food Matters

Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew Ramsey, MD

WINNER

Food Matters

Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet’s by Lisette Kreischer and Marcel Schuttelaar and North Sea Farm

Food Matters

Two If By Sea: Delicious Sustainable Seafood by Barton Seaver

WINNER

General

Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard

WINNER

COOKBOOK OF THE YEAR

General

Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm by Molly Yeh

JUDGES’ CHOICE

General

Simple: Effortless Food, Big Flavors by Diana Henry

Health and Special Diet

Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin

WINNER

Health and Special Diet

The I Quit Sugar Cookbook: 306 Recipes for a Clean, Healthy Life by Sarah Wilson

Health and Special Diet

Vegan Vegetarian Omnivore: Dinner for Everyone at the Table by Anna Thomas

International

Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop

International

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill

WINNER

International

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews

Literary Food Writing

Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture by Matt Goulding

WINNER

Literary Food Writing

The Red Rooster Cookbook: The Story of Food and Hustle in Harlem by Marcus Samuelsson

Literary Food Writing

Ten Restaurants That Changed America by Paul Freedman

Photography

Breaking Breads: A New World of Israeli Baking by Uri Scheft

Photography

Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy

WINNER

Photography

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott

Reference/Technical 

Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Guy Crosby Ph.D and Cook’s Illustrated Magazine

Reference/Technical

Ingredient: Unveiling the Essential Elements of Food by Ali Bouzari

WINNER

Reference/Technical 

Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn and Greg Blonder

Reference/Technical 

The Spice Companion: A Guide to the World of Spices by Lior Lev Sercarz

Single Subject

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott

Single Subject

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish

Single Subject

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini

WINNER and THE PEOPLE’S CHOICE

Wine, Beer and Spirits

How to Drink Like a Billionaire: Mastering Wine with Joie de Vivre by Mark Oldman

WINNER

Wine, Beer and Spirits

I Taste Red: The Science of Tasting Wine by Jamie Goode

WINNER

Wine, Beer and Spirits

Shots of Knowledge: The Science of Whiskey by Rob Arnold and Eric Simanek