My New Orleans the Cookbook

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.