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Chicago author wins one of many IACP awards for excellence in food writing

Learning about fabulous new recipes and cookbooks
Learning about fabulous new recipes and cookbooks
IACP International Association of Culinary Professionals

Chicago is a food city. We are rife with establishments that please and often surprise us by the quality of the food and the service. And this year we proved how much we respect food by hosting a gathering of dietitians, chefs, food photographers, marketers, and stylists, bloggers, culinary tourism experts, educators, and farmers. They came to celebrate the creativity of culinary professionals at the 36th annual awards of the International Association of Culinary Professionals (IACP).

IACP is a professional organization that rewards culinary people for their ideas and their work. The group is dedicated to identifying talented people in the world of cooking and beverages and restaurants and making sure they get the recognition they deserve.

Most chefs invent at least some of their own dishes and, happily, some of those chefs write cookbooks. Whether you’re a cook yourself or not, cookbooks and other types of food writing can help you choose where you go to dine – or what you make at home – so you can expect memorable experiences.

Thanks to IACP's intense efforts in judging cookbooks, Chicago produced a top winner in 2014 in one of a multitude of cookbook categories:

  • Winner: Cookbook - Baking: Savory or Sweet
    The Art of French Pastry, by Jacquy Pfeiffer (Random House). Pfeiffer is Dean of Student Affairs at the French Pastry School in Chicago.

Chicago also had two other competitors who were finalists in two different cookbook categories:

  • Finalist: Compilations
    Prep School, by James P. DeWan (Agate Publishing)
  • Finalist: Culinary Travel
    The Sardinian Cookbook, by Viktorija Todorovska (Agate Publishing)

And here, compliments of IACP’s competition, are a couple of resources you can use to find your way to great beverages as well. These two cookbooks won top spots in the competition:

  • IACP Best Reference Cookbook: Beverages
    The Oxford Encyclopedia of Food & Drink in America, Second Edition, by Andrew F. Smith (Oxford University Press)
  • IACP Best Cookbook: Wine, Beer and Spirits
    Wine Grapes, by Jancis Robinson, Julia Harding & Jose Vouillamoz (HarperCollins Publishers)

Visit IACP’s website for a complete list of winners in all of the a couple dozen categories (from cookbooks to videos to blogs and more). And visit their IACP Facebook pages to find out all the other cool things they do for folks in the culinary world. An impressive group.

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