The IACP (International Association of Culinary Professionals) Cookbook Awards annually celebrate the year's most outstanding food and beverage publications. The awards program (originally Tastemaker's) was created to encourage and promote quality and creativity in cookbook writing and publishing and to expand awareness of culinary literature. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.

2009

The 2009 winners look good enough to eat. Tragic is particularly pleased that Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe won the Literary Food Writing category.

Alarmingly, Tragic actually picked nine out of the eleven category winners in a game he plays , called pick the winner. Either pure coincidence of a sign of a new calling. Slide show of past winners cover art below.

Winners

American- Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz -

Baking -The Art and Soul of Baking by Sur La Table and Cindy Mushet-

Compilations - The Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild --

First Book (The Julia Child Award)
A16: Food + Wine by Nate Appleman and Shelley Lindgren

Food Photography and Styling
Chanterelle: The Story and Recipes of a Restaurant Classic by Dave Waltuck and Andrew Friedman - Winner

Food Reference and Technical
The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss

General Do It For Less! Wedding: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo

Health and Special Diet - The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

International - Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid

Literary Food Writing - Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe

Single Subject- Fat: An Appreciation of a Misunderstood Ingredient by Jennifer Mclagan

2008
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by &Paul Johnson
Publisher Comments
Fishmonger and former chef Paul Johnson has spent over 25 years supplying top chefs with high-quality, sustainably-caught seafood. In this book, Johnson provides all the answers a home cook could need on preparing delicious, safe, environmentally-friendly fish and shellfish... (read more)
2007 What to Drink with What You Eat by Andrew Dornenburg and Karen Page
2006 Dough: Simple Contemporary Breads by Richard Bertinet
2005 Arthur Schwartz's New York City Food by Arthur Schwartz
2004 Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich
2003 Vegetables from Amaranth to Zucchini: The Essential Reference by Elizabeth Schneider
2002 The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
2001 The Sweet Kitchen: The Definitive Baker's Companion by Regan Daley
2000 The French Laundry Cookbook by Thomas Keller
1999 Desserts by Pierre Herme by Dorie Greenspan
1998 Vegetarian Cooking for Everyone by Deborah Madison
1997 Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless
1996 From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
1995 Jewish Cooking in America: Expanded Edition by Joan Nathan
1994 The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein
1993 The Splendid Table by Lynne Rosetto Kasper