Ottolenghi and Tamimi’s ‘Jerusalem’ named best cookbook by IACP

Yotam Ottolenghi and Sami Tamimi’s “Jerusalem: A Cookbook” was named the best cookbook of the year by the International Assn. of Culinary Professionals on Tuesday night in San Francisco. The book focuses on the shared flavors and foods enjoyed by Ottolenghi, an Israeli, Tamimi, a Palestinian. The pair are business partners in several highly praised London restaurants.

The IACP Cookbook Awards, along with those that will be given by the James Beard Foundation on May 3, are the most important honors given for cookbooks.

Locally, Santa Monica writer Anne Willan, her husband Mark Cherniavsky and co-writer Kyri Claflin, won both the Culinary History category and the special Jane Grigson Award for significant research for their book, “The Cookbook Library: Four Centuries of the Cooks, Writers and Recipes That Made the Modern Cookbook.”

IACP Cookbook Awards

Cookbook of the year: “Jerusalem: A Cookbook” by Yotam Ottolenghi, Sami Tamimi.
American: “Hiroko’s American Kitchen: Cooking with Japanese Flavors,” by Hiroko Shimbo. Baking: “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by Ken Forkish.
Chefs and restaurants: “Vietnamese Home Cooking” by Charles Phan.
Children, youth and family: “Teen Cuisine: New Vegetarian” by Matthew Locricchio.
Compilations: “La Cucina Italiana Encyclopedia of Italian Cooking” by The Editors of La Cucina Italiana. Culinary History: “The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook” by Anne Willan, Mark Cherniavsky, Kyri Claflin.
Culinary Travel: “Burma: Rivers of Flavor” by Naomi Duguid.
Design: “Too Many Chiefs Only One Indian” by Sat Bains.
First book: Julia Child Award: “The Smitten Kitchen Cookbook” by Deborah Perelman.
Food and beverage reference/technical: “Modernist Cuisine at Home” by Nathan Myhrvold, Maxime Bilet.
Food matters: “Why Calories Count: From Science to Politics” by Marion Nestle, Malden Nesheim.
Food photography and styling: “Bouchon Bakery” by Deborah Jones, Sebastien Rouxel.
General: “Gran Cocina Latina: The Food of Latin America” by Maricel Presilla.
Health and special diet: “The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer” by Barbara Unell, Judith Fertig.
International: “Jerusalem: A Cookbook” by Yotam Ottolenghi, Sami Tamimi.
Jane Grigson Award: “The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook” by Anne Willan, Mark Cherniavsky, Kyri Claflin.
Judges choice: “My Provence” by Laurent Gras.
Literary food writing: “Yes, Chef: A Memoir” by Marcus Samuelsson.
Single subject: “Roots: The Definitive Compendium with more than 225 Recipes” by Diane Morgan.
Wine, beer or spirits: “Canadian Whisky: The Portable Expert” by Davin de Kergommeaux.

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