The 2018 IACP Award-Winners

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