Courtesy of IACP 

Check out the full list of awards for the year's best cookbooks, columns and more.

Alison Spiegel
February 25, 2018

However you may have felt about 2017 on the whole, it was undeniably a great year for all things food media, from cookbooks and columns to podcasts and photography. Which is why we've been particularly excited about this year's IACP (International Association of Culinary Professionals) awards. Ever since IACP announced this year's nominees at the beginning of the month, we've been eagerly awaiting the final awards (although everyone's a winner in our eyes, of course). 

This year, Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg, won Cookbook of the Year.

And if you haven't read Sam Riches's "The Story of Heady Topper, America's Obsession-Driving Double IPA," it just won for Best Narrative Beverage Writing, so now's the time.

Here's the complete list of winners:

2018 International Association of Culinary Professionals Awards Winners IACP Trailblazer Awards

These honorees are chosen for their passion and impact in the food community-- with focus on the current IACP host city. This year, that region is centered on New York City. These honorees are chosen by the Board of Directors, with input from other industry professionals.
Ariane Daguin, Founder, Owner and CEO of D’Artagnan
Florence Fabricant, Food and Wine Writer, The New York Times
Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University
Marcus Samuelsson, Award-winning Chef, Restaurateur and Cookbook Author
David Wondrich, Senior Drinks Columnist, The Daily Beast, James Beard Award-winning Author, Cocktail Historian Jessamyn Rodriguez, Founder and CEO of Hot Bread Kitchen

The Culinary Trust Awards
Created in 1984, with Julia Child as one of its founding trustees, The Culinary Trust is the philanthropic foundation of IACP. The 2018 programs include capturing and preserving IACP’s 40-year history, immigrant storytelling, career development for the IACP Julia Child First Book Award winner, and leadership and anti-hunger grants.

Richard Sax Food Action Grant ($5,000)
Charlene Johnson Chef/Mentor Brownsville Community Culinary Center New York, NY

Scott Givot Leadership Grant ($3,500)
Kevin Finch Executive Director Big Table Spokane, WA

The Culinary Classics Awards
These awards honor works that have significantly altered the way we think about food and contributed to the field of culinary literature.

Bistro Cooking
Author: Patricia Wells
Publisher: Workman Publishing Company
Year: 1988

The Dooky Chase Cookbook
Author: Leah Chase Publisher: Workman Publishing Company
Year: 1990

The Auberge of the Flowering Hearth
Author: Roy Andries DeGroot
Publisher: Bobbs-Merrill
Year: 1973

The Key to Chinese Cooking
Author: Irene Kuo
Publisher: Knopf
Year: 1977

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
Author: Lynne Rossetto Kasper
Publisher: William Morrow Cookbooks
Year: 1992

Food Writing Awards
The Food Writing Awards were first presented in 1991 to honor excellence in food journalism. The awards were formerly named after Bert Greene (1923-1988), a nationally renowned cooking teacher, cookbook author, and syndicated food columnist.

Beverage-Focused Column
Jon Bonné
“Jon Bonné on Wine”
PUNCH

Food-Focused Column
Alice Medrich
“Rogue Baking Tips (and Recipes)”
Food52

Instructional Writing on Food or Beverage with Recipes
Stacy Adimando
“Masa Appeal”
SAVEUR
April/May 2017

Narrative Food Writing with or Without Recipes
Jenn Hall
"Special Report: Oysters (an 8-part series)”
Edible Jersey
July 6, 2017

Narrative Beverage Writing with or Without Recipes
Sam Riches
“The Story of Heady Topper, America's Obsession-Driving Double IPA”
Foodandwine.com
March 1, 2017

Culinary Travel Writing
Bianca Bosker
“Why Should a Melon Cost As Much as a Car?”
Roads & Kingdoms
March 27, 2017

Personal Essays/Memoir Writing
Taffy Brodesser-Akner
“The Laws of Return”
SAVEUR
August/September 2017

Publication of the Year (Circulation of 300,000 or Less)
The Coastal Table
Karen J. Covey

Publication of the Year (Circulation of 300,000 or More)
The Washington Post Food
Joe Yonan; Bonnie S. Benwick and Matt Brooks

Digital Media Awards
Honoring excellence and trendsetters in traditional and emerging communications technologies, the Digital Media Awards include culinary blogs, video, audio, and other digital forms.

Best Corporate Food Instagram Account
Healthyish
@healthy_ish

Best Personal Food Instagram Account
David Hagerman
@davehagerman

Culinary Website Serious Eats
Ed Levine

Group Blog
A TIE BETWEEN
Epicurious
Eric Gillin; David Tamarkin and the Editors of Epicurious
 
New Worlder
Marie Elena Martinez; Nicholas Gill

Individual Blog Food
Nouveau
Marie Asselin

Narrative Marketing Campaign
Tastemade
[Re]Generation

Podcast or Radio Show
Gimlet Creative & Blue Apron
Why We Eat What We Eat

Corporate Video or Television Series
Scraps
Joel Gamoran & Tim Whitney
 itunes.apple.com
surlatable.com

Independent Video or Television Series
Master Bread Baking
David Ellner
Panna

Single Food-Focused Video or Feature Film
James Beard: America's First Foodie
Co-producer: Kathleen Squires
Producer/Director: Elizabeth Federici

Food Photography & Styling Awards
The IACP Food Photography & Styling Awards are designed to recognize excellence in food photography and food styling in both commercial and editorial realms.

Best Commercial Food Photograph:
A TIE BETWEEN
Michael Pohuski
“McCormick Annual Report 2016”
January 2017

Suzanne Clements
“Huevos Rancheros”
January
2017

Best Food Styling in a Commercial Food Photograph
Suzanne Clements
“Huevos Rancheros”
January
2017

Best Editorial/Personal Food Photograph
Chelsea Kyle
“Low Country Shrimp Boil”
June
2017

Best Food Styling in an Editorial/Personal Food Photograph
Melina Hammer
“Shingled Brown Butter Rosemary Apple Pie”
September
2017

The Food Photography & Styling People’s Choice Award
Mary Valentin
“Milk Splash”
December
2017

Cookbook Awards, Presented by Cuisinart
The gold standard among cookbook awards, IACP's Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing, and to expand the public's awareness of culinary literature. These awards are sponsored by Cuisinart.

American
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Author: Samin Nosrat
Editor: Emily Graff
Publisher: Simon & Schuster

Baking
Candy Is Magic: Real Ingredients, Modern Recipes
Author: Jami Curl
Editor: Jenny Wapner
Publisher: Ten Speed Press

Chefs & Restaurants
Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall
Author: Paul Kahan with Rachel Holtzman
Editor: Lorena Jones
Publisher: Lorena Jones Books

Children, Youth & Family
Baking Class: 50 Fun Recipes Kids Will Love to Bake!
Author: Deanna F. Cook
Editors: Deborah Balmuth; Lisa Hiley Publisher: Storey

Publishing Compilations
The Blue Apron Cookbook: 165 Essential Recipes and Lessons for a Lifetime of Home Cooking
Author: Blue Apron Culinary Team
Editors: Karen Rinaldi; Hannah Robinson
Publisher: Harper Wave

Culinary Travel
Acid Trip: Travels in the World of Vinegar
Author: Michael Harlan Turkell
Editor: Michael Sand
Publisher: Abrams

The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Author: Samin Nosrat
Editor: Emily Graff
Publisher: Simon & Schuster

Food Matters
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
Authors: Mads Refslund; Tama Matsuoka Wong
Editors: Karen Murgolo; Morgan Hedden
Publisher: Grand Central

Life & Style Food Photography & Styling
Simple Fare: Spring and Summer
Simple Fare: Fall and Winter
Photographer: Karen Mordechai
Stylist: Karen Mordechai
Author: Karen Mordechai
Editor: Laura Dozier
Publisher: Abrams

General
Six Seasons: A New Way with Vegetables
Author: Joshua McFadden with Martha Holmberg
Editor: Ann Bramson
Publisher: Artisan Books

Health & Special Diet
The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More than 175 Recipes Authors: Jenn Louis; Kathleen Squires
Editor: Emily Timberlake
Publisher: Ten Speed Press

International
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World
Author: Joan Nathan
Editor: Lexy Bloom
Publisher: Alfred A. Knopf

Literary Food Writing
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life
Author: Emily Kaiser Thelin
Editor: Andrea Nguyen; Karen Murgolo
Publisher: Grand Central

Life & Style Reference & Technical
Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor
Author: Maricel E. Presilla
Editor: Lorena Jones
Publisher: Lorena Jones Books

Single Subject
Hello, My Name Is Ice Cream: The Art and Science of the Scoop
Author: Dana Cree
Editor: Francis Lam
Publisher: Clarkson Potter

Wine, Beer & Spirits, Presented by Kendall-Jackson
Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
Author: Peter Liem
Editor: Kelly Snowden
Publisher: Ten Speed Press

The Design Award
F*ck, That's Delicious: An Annotated Guide to Eating Well
Authors: Action Bronson; Rachel Wharton
Editor: Holly Dolce
Publisher: Abrams

The Jane Grigson Award
Modernist Bread
Authors: Nathan Myhrvold; Francisco Migoya
Editor: Maggie Wheeler
Publisher: The Cooking Lab

The Cookbook People’s Choice Award, Presented by Meredith Corp.
American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea
Author: Barton Seaver
Editor: Jennifer Williams
Publisher: Sterling Epicure

Cookbook of the Year, Presented by Cuisinart
Six Seasons: A New Way with Vegetables
Author: Joshua McFadden with Martha Holmberg
Editor: Ann Bramson
Publisher: Artisan Books