So in honor of big sis, Cathy, I present part of the list of the 2009 International Association of Culinary Professionals Cookbook Award Finalists. (The list is too long to give them all here, so zip over there to find all of them.)
First, the categories:
American
Baking
Chefs and Restaurants
Compilations
First Book/ The Julia Child Award
Food Photography and Styling
Food Reference and Technical
General
Health and Special Diet
International
Literary Food Writing
Single Subject
Wine, Beer and Spirits
Being as Straight From Hel focuses on writing, I’ll list the finalists for First Book/The Julia Child Award and Literary Food Writing.
First Book/The Julia Child Award:
A16: Food & Wine
Author: Ed Anderson
Co-Author: Nate Appleman
Editor: Aaron Wehner
Publisher: Ten Speed Press
Puff
Author: Martha Holmberg
Editor: Bill LeBlond
Publisher: Chronicle Books
Yolele! Recipes from the Heart of Senegal
Author: PierreThiam
Publisher: Lake Isle Press
Literary Food Writing:
Bottomfeeder
Author: Taras Grescoe
Editor: Jim Gifford
Publisher: Harper Collins
Raising Steaks
Author: Betty Fussell
Editor: Rebecca Saletan
Publisher: Houghton Mifflin Harcourt
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Author: Fuschia Dunlop
Editor: Maria Guarnaschelli
Publisher: W.W. Norton
Okay, I’m gonna throw in one more ‘cause it caught my eye.
Health and Special Diet:
The Food You Crave
Author: Ellie Krieger
Editor: Pam Hoenig
Publisher: Taunton Press
The Perfect Recipe for Losing Weight and Eating Great
Author: Pam Anderson
Editor: Rux Martin
Publisher: Houghton Mifflin Harcourt
Techniques of Healthy Cooking, 3rd Edition
Author: The Culinary Institute of America
Editor: Pamela Chirls
Publisher: John Wiley & Sons
Does that say Pam Anderson as the author of The Perfect Recipe for Losing Weight and Eating Great? THE Pam Anderson? And she’s up against The Culinary Institute of America?
Hmm. Possibly a cookbook Cathy doesn’t have yet. Maybe it’ll be on sale by Christmas time.
"The Perfect Recipe for Losing Weight and Eating Great"
ReplyDeleteIf it does go on sale I'm definitely buying it. Sounds perfect for my "taste buds more active than my metabolism" body.
I, too, have a great collection of cookbooks. I like to read them. I don't know why. My favorite (and most used) cooking implement is the phone. In Houston we can get almost anything delivered in 30-60 minutes.
ReplyDeleteMarvin, sounds like you and I could start a club. (smile)
ReplyDeleteI envy you, Charlotte. We live in a an area that we can only get one obscure pizza place to deliver and that's it.
ReplyDeleteI want to write a quirky southern cookbook one day. The subtitle will be - "Measurements Are Approximate," or maybe that will be the title. LOL.
ReplyDeleteBoy, just reading the list made me hungry...
ReplyDeleteHmm, now why isn't there an "Instant Gratification Cooking for the Busy/Lazy Writer" on this list? Although "Bottom Feeder" might come close in my case.
ReplyDeleteI'd like to see a REAL "author's" cookbook. None of this fancy flank steak with 20-ingredient marinades and 2 hours prep time. Truth is, 30-min meals are too great an investment much of the time. LOL
Bon appetit!
--Lisa
http://authorlisalogan.blogspot.com
I want to find a cookbook that comes with a chef and the clean-up crew!
ReplyDeleteJane Kennedy Sutton
http://janekennedysutton.blogspot.com/
I second Jane's request!
ReplyDeleteL. Diane Wolfe
www.circleoffriendsbooks.blogspot.com
www.spunkonastick.net
www.thecircleoffriends.net
I agree with all of you.
ReplyDeleteI looked at one of my sister's Paula Dean cookbooks and almost all of the recipes called for a stick of butter. Now that's southern cooking!
My favorite cookbook will always be the Betty Crocker cookbook...grew up with it and have never found one I like more!
ReplyDeleteI have three shelves of cookbooks, one of my fave's is Chocolate & Zucchini (sp?. It relates to the blog of the same name and is really lovely. It's by a french girl who lived in america for a while.
ReplyDeleteDana, I have a Betty Crocker cookbook, too. It's about to fall apart.
ReplyDeleteHagelrat, does the book have an actual recipe using those two ingredients? I'd like to have that one!