IACP

The International Association of Culinary Professionals (IACP) are gathered in New York for their annual week-long conference. Last night, ceremony emcee (and Cooking Channel's Food(ography) host) Mo Rocca announced which finalists took home the top nod of best cookbooks of 2012.

Among the winners: Nathan Myhrvold's standout Modernist Cuisine, New Yorker writer Adam Gopnik's essay on eating, The Table Comes First, and New Orleans chef John Besh's My Family Table for the category of Children, Youth, and Family. Perhaps most notable? The fact that an Indian cookbook (Tasting India by Christine Manfield) took home the award of Cookbook of the Year — a signal that American home cooks are finally ready to tackle the lesser-known frontier of Indian cuisine.

Interested in checking out the list of this year's best cookbooks? Then keep reading.

Thousands of cookbooks were published in the last year, but which ones are really worth buying? The International Association of Culinary Professionals, or IACP, tackled the question as it announced its cookbook award finalists for 2012 today.

Among them: plenty of cookbooks from top restaurant chefs, like Jean-Georges Vongerichten, John Besh, and Andrew Carmellini, as well as new books from reputed publications such as Fine Cooking and Cook's Illustrated.

Cookbook winners will be announced on April 2 in an award ceremony hosted by Mo Rocca, where the honor of best cookbook of 2012 will also be announced. To see the entire list of award winners, keep reading.

The International Association of Culinary Professionals (IACP) are currently gathered in Austin, TX, for their annual weeklong conference. Last night, Dave Arnold, the director of technology for The French Culinary Institute and Chris Young, the co-author of Modernist Cuisine, hosted the 2011 Cookbook Awards Gala.

Among the winners? The New York Times and Food52's Amanda Hesser and French cooking pioneer Dorie Greenspan. Interested in checking out the entire list of winners? Read more.

The International Association of Culinary Professionals (IACP) has just announced the list of finalists for their 2011 Cookbook Awards. Like the James Beards, the IACP winners are regarded as the best of the best in the food world. This year marks the 25th anniversary of the cookbook honors and finalists include Michael Chiarello, Rick Bayless, and Amanda Hesser.

The IACP awards have the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have been included and to share your favorite cookbook, read more.

Last night, the International Association of Culinary Professional (IACP) held its annual cookbook awards in Portland, OR, to acknowledge the best in recipe and literary food writing, photography, styling, and reporting. Ruth Reichl (who co-hosted the awards with Times writer Kim Severson), John Besh, and Thomas Keller all took home top prizes.

Despite the stiff competition, Besh's My New Orleans Cookbook beat out Marcus Samuelsson's New American Table; Keller's Ad Hoc at Home nabbed a prize over How to Roast a Lamb by Michael Psilakis; and Reichl's anthology Gourmet Today edged out compilations from the editors of Cooking Light and Southern Living magazines.

I'm itching to snag a copy of Gourmet Today now more than ever. What IACP cookbooks are on your wish list?

This morning, the International Association of Culinary Professionals (IACP) announced the finalists for its 2010 cookbook awards. Among the finalists? Notable restaurant chefs Thomas Keller, John Besh, Marcus Samuelsson, and Michael Psilakis, as well as former Gourmet editor Ruth Reichl.

The IACP awards winners in the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have — and haven't — been included, read more.