Titans collide in nominations for this year’s IACP cookbook awards

Rose Levy Beranbaum, Dorie Greenspan or Alice Medrich? Sean Brock, Yotam Ottolenghi or the folks from Tartine? The judges at the International Assn. of Culinary Professionals are sure going to have their hands full deciding at least a few of the 19 categories of cookbooks that are on tap for this year.

The finalists were announced Thursday morning.

Three queens of pastry are competing in the baking category, Beranbaum’s “Savory or Sweet” is up against Greenspan’s “Baking Chez Moi” and Medrich’s “Flavor Flours.”

Things are almost as tough in the chefs and restaurants categories, with the wildly popular “Plenty More” by Ottolenghi up against heralded South Carolina chef Brock’s “Heritage” and “Bar Tartine.”

Finalists for the journalism and digital media awards were also announced.

Winners will be announced at an awards luncheon and ceremony on March 29 during IACP’s 37th annual conference in Washington, D.C.

Here are the nominees:

American: “The B.T.C. Old Fashioned Grocery Cookbook” by Alexe van Beuren and Dixie Grimes; “Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything” by Donald Link and Paula Disbrowe; “Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm” by Eric Skokan; “Heritage” by Sean Brock.

Baking: “The Baking Bible” by Rose Levy Beranbaum; “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere” by Dorie Greenspan; “Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours” by Alice Medrich.

Beverage/reference/technical: “Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering” by Adam Danforth; “Wine: A Tasting Course” by Marnie Old; “World Atlas of Whisky, 2nd Edition” by Dave Broom.

Chefs and restaurants: “Bar Tartine: Techniques and Recipes” by Nicolaus Balla and Cortney Burns; “Heritage” by Sean Brock; “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi” by Yotam Ottolenghi; “The Slanted Door: Modern Vietnamese Food” by Charles Phan.

Children, youth and family: “The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes” by Jennifer Tyler Lee; “The Family Cooks: 100+ Recipes to Get Your Family Craving Food That’s Simple, Tasty and Incredibly Good for You” by Laurie David, recipes by Kirstin Uhrenholdt; “FutureChefs: Recipes by Tomorrow’s Cooks Across the Nation and the World” by Ramin Ganeshram.

Compilations: “Fine Cooking Roasting” by the editors of Fine Cooking; “The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky” by Elaine Johnson and Margo True; “Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune for Cookies, Bars, Brownies and More” by Chicago Tribune staff; “The Southern Living Community Cookbook” by Sheri Castle.

Culinary history: “Cumin, Camels, and Caravans: A Spice Odyssey” by Gary Paul Nabhan; “Food in the Civil War Era: The North,” edited by Helen Zoe Veit; “Precious Cargo: How Foods from the Americas Changed the World” by David DeWitt.

Culinary travel: “Cyprus: A Culinary Journey” by Rita Henss; “Flavours of Urban Sydney” by Ethan Jenkins, Jessica Melky, and Kiah Constam; “Made in Quebec” by Julian Armstrong; “Return to the Rivers: Recipes and Memories of the Himalayan River Valleys” by Vikas Khanna.

KitchenAid Julia Child First Book Award: “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well” by Amy Chaplin; “French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way” by Jean-Pierre Moullé and Denise Lurton Moullé; “Heritage” by Sean Brock.

Food matters: “Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth” by Daron Joffe; “Good and Cheap: Eat Well on $4/Day” by Leanne Brown.

General: “The New Classics Cookbook: More than 1,000 of the world’s best recipes for today’s kitchen” by the Editors of Saveur magazine; “School of Fish” by Ben Pollinger, with Stephanie Lyness; “Twelve Recipes” by Cal Peternell.

Health and special diet: “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well” by Amy Chaplin; “Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company” by Bruce Weinstein and Mark Scarbrough; “Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season” by Kimberley Hasselbrink.

International: “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere” by Dorie Greenspan; “Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die” by Diane Kochilas; “My Paris Kitchen: Recipes and Stories” by David Lebovitz; “North: The New Nordic Cuisine of Iceland” by Gunnar Karl Gíslason and Jody Eddy.

Literary food writing: “Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family” by Kathleen Flinn; “In Search of the Perfect Loaf: A Home Baker’s Odyssey” by Samuel Fromartz; “My Paris Kitchen: Recipes and Stories” by David Lebovitz.

Photography: “A Boat, a Whale & a Walrus: Menus and Stories,” photographed by Jim Henkens; “A Kitchen in France: A Year of Cooking in My Farmhouse,” photographed by Oddur Thorisson; “Dessert Divas,” photographed by Anson Smart; “The Slanted Door,” photographed by Ed Anderson.

Single subject: “Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes” by Jennifer McLagan; “MEAT: Everything You Need to Know” by Pat LaFrieda; “Mrs. Wheelbarrow’s Practical Pantry” by Cathy Barrow.

Wine, beer and spirits: “The Bar Book: Elements of Cocktail Technique” by Jeffrey Morgenthaler; “Kevin Zraly’s Windows on the World Complete Wine Course: 30th Anniversary Edition” by Kevin Zraly; “Proof: The Science of Booze” by Adam Rogers; “Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits” by Lew Bryson.

Global design: “A New Napa Cuisine” by Christopher Kostow; “Death & Co: Modern Classic Cocktails, with More than 500 Recipes” by David Kaplan, Nick Fauchald and Alex Day; “Relae: A Book of Ideas” by Christian F. Puglisi.

E-cookbook: “Entrée to Judaism for Families: Jewish Cooking and Kitchen Conversations with Children” by Tina Wasserman; “I Like Pig: Recipes and Inspiration from New York City’s Pig Island” by Jimmy Carbone; “Tutka Bay Lodge: Coastal Cuisine from the Wilds of Alaska” by Kirsten Dixon and Mandy Dixon.

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