In the crowded marketplace of new cookbooks, a stamp of approval from a group like the International Association of Culinary Professionals sure can help an author stand out.
But more important for the home cook, that imprimatur from the IACP, an international group of chefs, restaurateurs, writers, photographers, stylists, nutritionists and more, makes shelling out 30 to 50 bucks and up for an elaborately photographed, beautiful book from a top name feel like less of a gamble.
So it is that the IACP’s annual list of cookbook award finalists amounts to a shopping list of sorts for us — because even being nominated means a book is worthy of attention.
Announced this morning, this year’s list includes dozens of titles among its 17 categories, from American to international, from chefs and restaurants to baking. Among the books, we spotted several books we love — such as “Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi,” and “Vietnamese Home Cooking,” by Charles Phan — plus many we’ve wondered about but haven’t yet read, including the much talked about “The Art of Fermentation,” by Sandor Ellix Katz.
The book winners will be announced at IACP's annual conference on April 9. In the meantime, you can consider new additions to your cookbook library by viewing a complete list of finalists. (Can we brag a little and say that several titles from the Good Eating section’s annual favorite cookbooks round-up in December are on the IACP list?)
The IACP awards include other categories: the Bert Greene Awards, for food journalism, with several nominations going to Saveur magazine; digital media awards and awards of excellence for IACP members.