International Association of Culinary Professionals Announces Its 2011 Award Winners; Celebrating 25 years of Cookbook Excellence

ATLANTA, June 3, 2011 /PRNewswire/ -- The International Association of Culinary Professionals (IACP) celebrated 25 years of its Cookbook Awards by honoring the world's top gastronomic talents at the 2011 Awards Gala on Thursday, June 2 at the Paramount Theatre during the 33rd IACP Annual Conference in Austin, Texas.  Dave Arnold, director of technology at The French Culinary Institute, and Chris Young, co-author of "Modernist Cuisine," hosted the celebration that recognized top culinary professionals for their extraordinary contributions to the industry.

The top honors for Cookbook of the Year went to "Around my French Table: More Than 300 Recipes From My Home to Yours," by Dorie Greenspan.  The following awards were also presented in multiple categories: Cookbook Awards, Bert Greene Awards for Food Journalism, Food Photography and Styling Contest Awards, Awards of Excellence and Special Recognition Awards.

To commemorate the 25th anniversary of the IACP cookbook awards, a new award was created this year. The Culinary Classics award will recognize works that have altered the way food is thought about and contributed in a meaningful way to the field of culinary literature. The five inaugural Culinary Classics winners are:

• "A Book of Mediterranean Food" -- Elizabeth David  

• "On Food & Cooking" -- Harold McGee

• "The Classic Italian Cook Book" -- Marcella Hazan

• "Mastering the Art of French Cooking" (2 volumes) -- Julia Child, Simone Beck, Louisette Bertholle

• "Joy of Cooking" (1975 edition) -- Irma S. Rombauer and Marion Rombauer Becker  

The complete list of award winners and finalists are available online at www.iacp.com.

About the IACP

Founded in 1978, the International Association of Culinary Professionals (IACP) connects culinary professionals with the people, places and knowledge they need to succeed. Its nearly 3,000 members represent a distinguished roster of influential food professionals that include cooking teachers and cooking school owners; caterers, chefs and restaurateurs; food writers and cookbook authors; editors and publishers of the world's consumer and trade press; food stylists and photographers; wine professionals; television personalities; recipe developers and test kitchen personnel; public relations, marketing and communications professionals; and many others with a special interest in the culinary arts.

SOURCE International Association of Culinary Professionals