Cookbooks Published in 2006

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Here are the winners indicated in red. click

2007 IACP Cookbook of the Year

What to Drink with What You Eat: the definitive guide to pairing food with wine, beer, spirits, coffee, tea - even water - based on expert advice from America's best sommeliers by Andrew Dornenburg & Karen Page

2007 IACP Cookbook Award Finalists click

Awards will be announced in early April.

American Category

Dishes From the Wild Horse Desert: Norteño cooking of South Texas  by  Melissa Guerra

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee and Ted Lee

Sharing the Table at Garland's Lodge by Amanda Stine and Mary Garland

Bread, Other Baking and Sweets Category

About Professional Baking by Gail Sokol

Baking: From My Home to Yours by Dorie Greenspan

Bread Matters: The State of Modern Bread & a Definitive Guide to Baking Your Own by Andrew Whitley

Chefs and Restaurants Category: The California Table Grape Commission Award

Allegra McEvedy's Colour Cookbook by Allegra McEvedy & Fred Dickieson

Happy in the Kitchen by Michel Richard, Susie Heller and Peter Kaminsky

Heston Blumenthal: In Search of Perfection; Reinventing Kitchen Classics by Heston Blumenthal

Compilations Category

The 150 Best American Recipes:  Indispensable Dishes from Legendary Chefs and Undiscovered Cooks by Fran McCullough and Molly Stevens

All-New Complete Cooking Light Cookbook by Anne C. Cain

The Professional Chef/the Culinary Institute of America-8th Edition by The Culinary Institute of America

First Book:  The Julia Child Award

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee and Ted Lee

Memories of Philippine Kitchens: Stories and Recipes from Far and Near by Amy Besa and Romy Dorotan

Food Photography and Styling Category

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Photographer: Deborah Jones, Food Stylist: Susie Heller

Secret Destinations: Asian spa cuisine  Photographer: Edmond Ho, Food Stylist: Susie Donald

Simple Chinese Cooking  Photographer: Earl Carter

Food Reference/Technical Category

Culinary Biographies by Alice Arndt

Modern Garde Manger by Robert Garlough

The Spice and Herb Bible, Second Edition by Ian Hemphill

two winners are tied

General Category

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors by Jennifer M. Aranas

The Improvisational Cook by Sally Schneider

Opera Lovers Cookbook: menus for elegant entertaining by Francine Segan

Health and Special Diets Category

Lunch Lessons: Changing the Way We Feed Our Children by Ann Cooper and Lisa M. Holmes

Spa Cuisine by Charlie Trotter by Charlie Trotter

William-Sonoma New Healthy Kitchen: Desserts byAnnabel Langbein

International Category: The Le Cordon Bleu Award

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland

Into the Vietnamese Kitchen: Treasured Foodways, Nodern Flavors by Andrea Q. Nguyen

The Soul of a New Cuisine: A Discovery of the Food and Flavors of Africa by Marcus Samuelsson

Literary Food Writing Category: The Cuisinart Award

The Kitchen Diaries: a year in the kitchen with Nigel Slater by Nigel Slater

My Life in France by Julia Child Alex Prud'homme

The United States of Arugula: How We Became a Gourmet Nation by David Kamp

Single Subject Category

Hot Chocolate: 50 heavenly cups of comfort by Fred Thompson

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti

Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Wine, Beer or Spirits Category

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein

The Ultimate Bar Book: the comprehensive guide to over 1,000 cocktails by Mittie Hellmich

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg and Karen Page

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Other winners:

Jane Grigson Award: Recognizes distinguished scholarship in the quality of its research and presentation

Memories of Philippine Kitchens: Stories and Recipes from Far and Near by Amy Besa and Romy Dorotan

Design: Recgonizing creativity and innovation in design

Au Pied De Cochon: the album by Martin Picard and Jean-Francois Boily

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Here are the winners for the 2007 James Beard Awards for books in 2006: click

Winners indicated with highlighted red text

Asian Cooking:

Cradle of Flavor by James Oseland

Into the Vietnamese Kitchen by Andrea Nguyen

The Sushi Experience by Hiroko Shimbo

Baking and Dessert

Baking: From My Home to Yours by Dorie Greenspan

Heirloom Baking with the Brass Sisters by Marilynn Brass and Sheila Brass

King Arthur Flour Whole Grain Baking by The Bakers at King Arthur Flour

Cooking from a Professional Point of View

Alain Ducasse’s Desserts and Pastries by Frederic Robert

Happy in the Kitchen by Michel Richard with Susie Heller and Peter Kaminsky

The Professional Chef, 8th Edition by The Culinary Institute of America

Entertaining

The Big Book of Appetizers Meredith Deeds and Carla Snyder

The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison

Opera Lover’s Cookbook Francine Segan

Food of the Americas

Dishes from the Wild Horse Desert: Norteno Cooking of South Texas by Melissa Guerra

Kathy Casey’s Northwest Table by Kathy Casey

The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee

General

The Family Kitchen by Debra Ponzek

The Improvisational Cookbook by Sally Schneider

Tasty: Get Great Food on the Table Everyday by Roy Finamore

Healthy Focus

The Diabetes Menu Cookbook: Delicious Special Occasion Recipes for Family & Friends by Barbara Scott-Goodman and Kalia Doner

EatingWell Serves Two by Jim Romanoff

Whole Grains Every Day, Every Way by Lorna Sass

International

Arabesque by Claudia Roden

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

Spice by Ana Sortun

Reference

Culinary Biographies: A Dictionary of the World’s Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers and Others who Influenced the Way We Eat Today by Alice Arndt

The Organic Cook’s Bible by Jeff Cox

What to Eat by Marion Nestle

Single Subject

Braise by Daniel Boulud

The Essence of Chocolate by John Scharffenberger and Robert Steinberg

Vegetable Soups from Deborah Madison’s Kitchen by Deborah Madison

Wine and Spirits

Keys to the Cellar: Strategies and Secrets of Wine Collecting by Peter D. Meltzer

Romancing the Vine by Alan Tardi

The Wines of France: The Essential Guide for Savvy Shoppers by Jacqueline Friedrich

Writing on Food

Heat by Bill Buford

The Omnivore’s Dilemma by Michael Pollan

The United States of Arugula: How We Became a Gourmet Nation by David Kamp

Photography

Kaiseki: The Exquisite Cuisine of Kyoto’s Kikanoi Restaurant, Photographer: Masashi Kuma

Michael Mina, Photographer: Karl Petzke

Tartine, Photographer: France Ruffenach

and the Cookbook Hall of Fame award:

MOOSEWOOD COOKBOOK by: Mollie Katzen