Kochbuch Award: IACP Cookbooks Awards 2009

Kochbuch Award: IACP Cookbooks Awards 2009

Die International Association of Culinary Professionals hat Anfang April in Denver die Cookbooks Awards Winners 2009 ausgezeichnet. Dabei sind einige vielversprechende kulinarische Bücher. Zur Association-Site

IACP 2009Kategorie Book of the Year
A16: Food & Wine
Authors: Nate Appleman and Shelley Lindgren with Kate Leahy
Editor: Aaron Wehner
Publisher: Ten Speed Press

IACP 2009Kategorie American: Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revised
Author: Arthur Schwartz
Editor: Clancy Drake
Publisher: Ten Speed Press

IACP 2009Kategorie Baking: The Art and Soul of Baking
Author: Sur La Table
Co-Author: Cindy Mushet
Editor: Jean Lucas
Publisher: Andrews McMeel Publishing

IACP 2009Kategorie Compilations : The Bon Appetit Fast Easy Fresh Cookbook
Author: Barbara Fairchild
Editor: Pamela Chirls
Publisher: John Wiley & Sons

IACP 2009Kategorie Food Photography & Styling: Chanterelle
Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editors: Pam Hoenig and Carolyn Mandarano
Publisher: Taunton Press Inc

IACP 2009Kategorie Food Reference & Technical: The Science of Good Food
Authors: David Joachim and Andrew Schloss with Philip Handel, Ph.D.
Editor: Carol Sherman
Publisher: Robert Rose Inc.

IACP 2009Kategorie International – The Le Cordon Bleu Award: Beyond the Great Wall
Authors: Jeffrey Alford and Naomi Duguid
Editor: Ann Bramson
Publisher: Artisan Books

IACP 2009
Kategorie Literary Food Writing – The Cuisinart Award: Bottomfeeder
Author: Taras Grescoe
Editor: Jim Gifford
Publisher: HarperCollins Publishers Ltd.

IACP 2009Kategorie Single Subject: Fat: An Appreciation of a Misunderstood Ingredient
Author: Jennifer McLagan
Editor: Clancy Drake
Publisher: Ten Speed Press

IACP 2009Kategorie Jane Grigson: Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Author: Fuschia Dunlop
Editor: Maria Guarnaschelli
Publisher: W.W. Norton

Veröffentlicht im April 2009

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