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IACP Announces 2016 Nominees for Food Writing, Cookbooks, and Digital Media

Winners will be announced in April

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The International Association of Culinary Professionals just announced its 2016 IACP Award finalists, which recognize the best food writing of the year, from cookbooks to journalism to photography and digital media.

Nominees of note in the Cookbooks category this year include chef Alex Stupak and Jordana Rothman's Tacos: Recipes & Provocations, which was nominated in three categories (International, Chefs and Restaurants, and the Julia Child First Book award). J. Kenji Lòpez-Alt of Serious Eats was nominated in the American category for his book The Food Lab: Better Home Cooking Through Science; barbecue legend Aaron Franklin snagged a nomination for Franklin Barbecue: A Meat-Smoking Manifesto; and Eater's very own Robert Sietsema was nominated in the Literary Food Writing category for New York in a Dozen Dishes.

Winners will be announced during IACP's 38th annual conference in Los Angeles on April 3. Below, the full list of IACP cookbook, journalism (the Bert Greene Awards), and digital media finalists:



The Food Lab: Better Home Cooking Through Science
by J. Kenji Lòpez-Alt
Editor: Maria Guarnaschelli
(W.W. Norton & Company)

Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome
by Virginia Willis
Editor: Emily Timberlake
(Ten Speed Press)

Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee
by Nancie McDermott
Amy Treadwell / Bill LeBlond
(Chronicle Books)

Baking: Savory or Sweet

BIEN CUIT: The Art of Bread
by Zachary Golper with Peter Kaminsky
Lucas Wittmannn  
(Regan Arts)

The Everyday Baker
by Abigail Johnson Dodge
Carolyn Mandarano
The Taunton Press)

Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors
by Tish Boyle
Stephanie Fletcher
Houghton Mifflin Harcourt)

Chefs and Restaurants

Bistronomy: Recipes from the Best New Paris Bistros
by Jane Sigal
Editor: Christopher Steighner

Crossroads: Extraordinary Recipes from the Restaurant that is Reinventing Vegan Cuisine
by Tal Ronnen, Scot Jones & Serafina Magnussen
Editor: Judy Pray

Tacos: Recipes and Provocations
by Alex Stupak & Jordana Rothman
Editors: Francis Lam
(Clarkson Potter)

Children, Youth and Family

Cooking Class
by Deanna F. Cook
Deborah Balmuth/Lisa Hiley
Storey Publishing)

Dinner at Home
by JeanMarie Brownson
Doug Seibold
Agate Surrey)

Let's Cook French, A Family Cookbook : Cuisinons Francais, Un livre pour toute la famille
by Claudine Pepin, Jacques Pepin (illustrator)
Jonathan Simcosky
Quarry Books)


Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best
by Editors of Martha Stewart Living
Editor: Ashley Meyer
(Clarkson Potter)

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
by Kristen Miglore
Ali Slagle & Hannah Rahill
(Ten Speed Press)

Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities
by Mark Bittman
Editor: Pam Krauss
(Pam Krauss Books)

Culinary Travel

1,000 Foods to Eat Before You Die
by Mimi Sheraton
Editor: Margot Herrera
(Workman Publishing)

Hartwood: Bright, Wild Flavors from the Edge of the Yucatan
by Eric Werner & Mya Henry
Contributors: Christine Muhlke & Oliver Strand
(Artisan Books)

Phoenix Claws and Jade Trees
by Kian Lam Kho
Editor: Rica Allannic
(Clarkson Potter)

KitchenAid Presents: Julia Child First Book

Phoenix Claws and Jade Trees
by Kian Lam Kho
Editor: Rica Allannic
(Clarkson Potter)

Root to Leaf
by Steven Satterfield
Karen Rinaldi
Harper Wave, an imprint of HarperCollins Publishers)

Tacos: Recipes and Provocations
by Alex Stupak & Jordana Rothman
Editors: Francis Lam
(Clarkson Potter)

Food Matters

The Occidental Arts and Ecology Center Cookbook
by The OAEC Collective with Olivia Rathbone
Makenna Goodman
(Chelsea Green Publishing)

Soda Politics: Taking on Big Soda (and Winning)
by Marion Nestle
Maxwell Sinsheimer
Oxford University Press)

The Waste Not, Want Not Cookbook: Save Food, Save Money, and Save the Planet
by Cinda Chavich
TouchWood Editions)


The Homemade Kitchen
by Alana Chernila
Doris Cooper
(Clarkson Potter)

The Picnic: Recipes and Inspiration from Basket to Blanket
by Marnie Hanel, Andrea Slonecker & Jen Stevenson
Editor: Judy Pray
(Artisan Books)

Slow Fires: Mastering New Ways to Braise, Roast, and Grill
by Justin Smillie with Kitty Greenwald
Editor: Francis Lam
(Clarkson Potter)

Health & Special Diet

Einkorn: Recipes for Nature’s Original Wheat
by Carla Bartolucci
Editor: Ashley Meyer
(Clarkson Potter)

Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table
by Andrew Weil, MD
Editor: Tracy Behar
(Little, Brown & Company)

Gluten-Free Girl American Classics Reinvented

by Shauna James Ahern and Daniel Ahern
Editor: Justin Schwartz
(Houghton Mifflin Harcourt)


Anatolia: Adventures in Turkish Cooking
by Somer Sivrioglu & David Dale
Editor: Emma Hutchinson
Murdoch Books)

Donabe: Classic and Modern Japanese Clay Pot Cooking
by Naoko Takei Moore and Kyle Connaughton
Editor: Jenny Wapner
(Ten Speed Press)

Fire and Ice: Classic Nordic Cooking
by Darra Goldstein
Jenny Wapner
Ten Speed Press)

Tacos: Recipes and Provocations
by Alex Stupak & Jordana Rothman 
Editors: Francis Lam
(Clarkson Potter)

Literary Food Writing

by Jeff Koehler
George Gibson
Bloomsbury USA)

New York in a Dozen Dishes
by Robert Sietsema
Adam Kowit
Houghton Mifflin Harcourt)

Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture
by Matt Goulding
Editor: Nathan Thornburgh
(Harper Wave and Anthony Bourdain Books, presented by Roads & Kingdoms)


Atelier Crenn: Metamorphosis of Taste
Photographed by: Ed Anderson 
by Dominique Crenn and Karen Leibowitz
Editor: Justin Schwartz
(Houghton Miffler Harcourt)

Foster's Market Favorites / 25th Anniversary Collection
Photographed by: Peter Frank Edwards & Marian Cairns
by Sara Foster with co-author Emily Wallace
Editor: Bob Morris, Ashley Fraxedas
(Story Farm)

What Katie Ate on the Weekend
Photographed by: Katie Quinn Davies
by Katie Quinn Davies
Editor: Lucia Watson

Reference & Technical

Molecular Gastronomy: Scientific Cuisine Demystified
by Jose Sanchez
JoAnna Turtletaub

by Deborah Holtz, Juan Carlos Mena
Emily Takoudes, Olga Massov
(Phaidon Press)

Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing
by Adam Centamore
Jonathan Simcosky
(Quarry Books)

Single Subject

Franklin Barbecue: A Meat-Smoking Manifesto
by Aaron Franklin with Jordan Mackay
Editor: Emily Timberlake
(Ten Speed Press)

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta
by Jenn Louis
Editor: Sarah Billingsley
(Chronicle Books)

Vegetarian India: A Journey Through the Best of Indian Home Cooking
by Madhur Jaffrey
Editor: Lexy Bloom
(Alfred A. Knopf)

Kendall-Jackson Presents: Wine, Beer and Spirits

The Beer Bible
by Jeff Alworth
Editor: Kylie Foxx McDonald
(Workman Publishing)

Beer Pairing: The Essential Guide from the Pairing Pros
by Julia Herz & Gwen Conley
Thom O'Hearn, Jeff Serena
(Voyageur Press)

Napa Valley, Then & Now
by Kelli A. White
Editor: Christine Heilman (copy editor)
(Rudd Press)


Best Commercial Food Photograph

Bad Boy Burger

Vanessa Stump with styling by Karen Gillingham

Melty Caramel Cream
Michael Indresano

King Arthur Flour | Pecan and Salted Caramel Candies
Katie Walker

Best Editorial/Personal Food Photograph

Oysters Mignonette
Kelly Sterling

Roots & Squid ink Pasta
Jan Kalish

Sugar Snap
Laura Leyshon

Best Food Styling in a Commercial Food Photograph

King Arthur Flour | 225th Anniversary
John Sherman with styling by Jenn Whittingham

Candy Cake
Dale DeBolt

King Arthur Flour | Sprouted Wheat Crackers
John Sherman with styling by Charlotte Rutledge

Best Food Styling in an Editorial/Personal Food Photograph

Beekeepers Pain de Mie
Photography and styling by Julia Reed

Strawberry Pancakes
Photographer: Chelsea Kyle with styling by Rhoda Boone

Bobbi Lin with styling by Erin McDowell

The Culinary Trust Award for Food Photography That Makes A Difference

Such a Waste
Simone da Lima

Crop of Young Farmers "Farms of Bells Bend"
Mark Boughton

In Caucasian Georgia, abundant hospitality defines and defends the country's culture.
Carla Capalbo


Beverage-Focused Column

Jon Bonne on Wine
by Jon Bonne

Sip Column
by Sara Schneider
Sunset Magazine

Spirits Column
by M. Carrie Allan
The Washington Post

Instructional Writing on Food or Beverage with Recipes

Over Easy
Developed by Chris Morocco, written by Sarah Copeland
Real Simple

Ravioli: Chef Michael Tusk reveals the secrets to his swoonworthy stuffed pasta
by Michael Tusk
Fine Cooking Magazine

The Secret to Better Brownies: You Must Whip It

by Sam Worley

What Most People Get Wrong About Making Hummus
by Maureen Abood
The Washington Post

Narrative Food Writing with or without Recipes

The Fisherman’s Dilemma
by Paul Greenberg
The Food & Environmental Reporting Network/California Sunday Magazine

A Refugee Cooks His Way Home

by John Birdsall
Food & Wine

The Secret Life of Cheese
by Mark Hay
Roads & Kingdoms

What Edna Lewis Knew
by Francis Lam
The New York Times Magazine

Narrative Beverage Writing with or without Recipes

Brewing Better Together
by Corie Brown
Entrepreneur Magazine

Long Island Wows Wine Advocate

by Eileen M. Duffy
Edible East End

The True Tale of a Shipwrecked Wine
by Ray Isle
Food & Wine

Culinary Travel Writing

In Search of Ragu
by Matt Goulding
Roads and Kingdoms

The Mistress of Portugal’s Alentejo
by David Leite
Leite’s Culinaria

Top Hut
by Susan Reid & Sift Magazine


by Lisa Hamilton
The California Sunday Magazine, with Food & Environment Reporting Network.

Personal Essays/Memoir Writing

Brown Butter Apple Tart
by Phyllis Grant

Chefs for a Day
by Chris Colin
Sunset Magazine

Time to Table Farm-to-Table?
by Corby Kummer
Vanity Fair

Food-Focused Column

10 Rules of BBQ; Guide to dining in OC's Little Saigon; Review of Twenty Eight; Review of Sushi Roku and TwentyEight
by Brad A. Johnson
Orange County Register

by Rhoda Boone and Matt Duckor

Sunny Side Up; More Than a Name; With Sugar on Top; The Sweetness of Mexico
by Francis Lam
The New York Times Magazine

The Culinary Trust Award for Food Writing That Makes a Difference

"Fields of Toxic Pesticides Surround the Schools of Ventura County—Are They Poisoning the Students?"
by Liza Gross
The Nation, with the Food & Environment Reporting Network

Good Seed, Bad Seed
by Barry Estabrook

You are What Washington, D.C., Wants You to Eat
by Heather Rogers

Publication of the Year

Jessie Price, Editor-in-Chief

Fine Cooking Magazine
Jennifer Armentrout, editor

Food & Wine
Food & Wine Editorial Team


Culinary Audio Series

California Foodways
by Lisa Morehouse

Here and Now
by Kathy Gunst

Living Homegrown Podcast
by Theresa Loe

Culinary Group Blog

by Eric Gillin, David Tamarkin, and the editors of Epicurious

by PJ Hamel

by Talia Baiocchi and the editors of PUNCH

Culinary Video Series

Here and Now
by Kathy Gunst

Mastering Merinque: Techniques & Treats
by Gale Gand

Potluck Video’s The Dish
by Ali Rosen
The Dish

Tortellini in Brodo from Flour + Water
First Word from U.P.
Cured Hamachi from Townsman

Culinary Website
Pj Hamel

Food & Wine Website Redesign
Food & Wine Digital Team

Zester Daily
Zester Media Contributors

Narrative Culinary Blog

Elizabeth Minchilli in Rome
by Elizabeth Minchilli

Food for the Thoughtless
by Michael Procopio

Three Little Halves
by Aleksandra Mojsilovic

Photo Based Culinary Blog

A Brown Table
by Nik Sharma

The Forest Feast
by Erin Gleeson

My Last Supper
by Melanie Dunea

Recipe Based Blog

Food Market Gypsy- Culinary Blog
by Susie Norris

Recipe Posts on The Heritage Cook
by Jane Bonacci

The Weiser Kitchen
by Tami Ganeles Weiser

Single Food Focused Video

SeeFood Greetings!
by SeeFood Media

For The Love Of Cheese
by Angus Cann
Whole Foods Market

Tasting Table's Cake on Cake on Cake

by Dave Katz, Senior Video Editor
Tasting Table