IACP Nominees and Winners 2022

American

Cheryl Day's Treasury of Southern Baking by Cheryl Day

WINNER

American

Italian American: Red Sauce Classics and New Essentials by Angie Rito and Scott Tacinelli and Jamie Feldmar

American

The New Cooking School Cookbook: Fundamentals by America's Test Kitchen Editors

Baking Sweet & Savory, Confections & Desserts

Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science by Katarina Cermelj

Baking

Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat

Baking

Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More by Zoë François

WINNER

Chefs and Restaurants

And For Mains...: Recipes, Stories and Pints with an Irish Butcher and Chef by Gaz Smith and Rick Higgins and Nicola Brady 

WINNER

Chefs and Restaurants

Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi

Chefs and Restaurants

Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland

Children, Youth and Family

Ready, Set, Cook: How To Make Good Food with What's On Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required) by Dawn Perry

Children, Youth and Family

Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family by Natalya Syanova

Children, Youth and Family

The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experiments, & Activities by America's Test Kitchen Kids

WINNER

Culinary Travel

Living Within the Wild: Personal Stories & Beloved Recipes from Alaska by Kirsten Dixon and Mandy Dixon

Culinary Travel

Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World by Sandor Ellix Katz

Culinary Travel

The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital by Alejandro Ruiz

WINNER

First Book: Julia Child Award

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan

WINNER

First Book: Julia Child Award

Apres All Day: 65+ Cozy Recipes to Share with Family and Friends by Kelley Epstein

First Book: Julia Child Award

Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud

Food Issues & Matters

Seed Money: Monsanto’s Past and Our Food Future by Bartow J. Elmore

WINNER

Food Issues & Matters

The Perennial Kitchen: Simple Recipes for a Healthy Future by Beth Dooley

Food Issues & Matters

The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet by Anne-Marie Bonneau

Food Photography and Styling

Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia by Mariana Velásquez

Food Photography and Styling

Death & Co: Welcome Home by Alex Day and Nick Fauchald and David Kaplan

Food Photography and Styling

Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland

WINNER

General

Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball

WINNER

General

The Chef's Garden: A Modern Guide to Common and Unusual Vegetables--with Recipes by Farmer Lee Jones and Kristin Donnelly

General

The New Cooking School Cookbook: Fundamentals by America's Test Kitchen Editors

Health and Nutrition

Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by Aran Goyoaga

Health and Nutrition

Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

WINNER

Health and Nutrition

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue MD

International

Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich

WINNER

International

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan

International

The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom by Pepper Teigen and Garrett Snyder

Literary or Historical Food Writing

At the Chinese Table: A Memoir with Recipes by Carolyn Phillips

Literary or Historical Food Writing

Black Smoke: African Americans and the United States of Barbecue by Adrian Miller

Literary or Historical Food Writing

Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning and Lyn Nguyen

WINNER

Single Subject

How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen

Single Subject

Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi

Single Subject

Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie

COOKBOOK OF THE YEAR

Wine, Beer and Spirits

Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson

WINNER

Wine, Beer and Spirits

The Cocktail Workshop: An Essential Guide to Classic Drinks and How to Make Them Your Own by Steven Grasse and Adam Erace

Wine, Beer and Spirits

The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Self Published

Modernist Pizza by Nathan Myhrvold and Francisco Migoya

Self Published

Something & Tonic: A History of the World’s Most Iconic Mixer by Nick Kokonas

WINNER

Self Published

Sweet Summertime: Seasonal Recipes by Chenée Today by Chenée Lewis

Lifetime Achievement Award

Liz Newmark
Sue Zelickson

Culinary Classics

Home Cooking: A Writer in the Kitchen by Laurie Colwin

Boston Cooking School Cookbook by Fannie Merritt Farmer

The Way to Cook by Julia Child