Celebrating the 2022 IACP Media and Cookbook Awards Finalists
By: Aviva Futornick
Every year the International Association of Culinary Professionals (IACP) hosts the IACP Media and Cookbook Awards to celebrate the best and brightest food writing, cookbooks, digital food media, and food photography and styling. Founded in 1978 by a group of cooking school owners and instructors, the IACP is a not-for-profit organization with thousands of food professionals members. This year, Awards Director Paolo Briseno Gonzalez announced changes to the award’s policies and procedures. These updates refined the review process and designated a free entry period for nominations in the digital categories and food photography and styling.
Inside Julia’s Kitchen creators, The Julia Child Foundation for Gastronomy and the Culinary Arts, sponsor the IACP Julia Child First Book Award, awarding $5,000 to first-time cookbook authors. This year’s nominees include HRN guest Christine Sahadi Whelan, nominated for her book Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients. Past winners of the same award include Claire Saffitz for Dessert Person, Yohanis Gebreyesus for Ethiopia: Recipes and Traditions from the Horn of Africa, and Naz Deravian for Bottom of the Pot.
This year’s nominees for IACP Awards also include a multitude of HRN hosts and guests in many other categories. So, if you can’t visit the awards ceremony in person on November 18th in New York City, listen to this playlist that we’ve put together to showcase some of the finalists' work.
Italian American: Red Sauce Classics and New Essentials by Angie Rito, Scott Tacinelli, Jamie Feldmar
Nominated for American Cookbook
Opening Soon Episode 78: A Book, Baby and making room to grow with Chefs Angie Rito and Scott Tacinelli of Don Angie: When one door closes another door opens. The past few years have closed a lot of doors around the world, across the country, and here in NYC. For those that have made it through, opportunities are abundant. Perhaps expanding to a new city or a new neighborhood. Or what about a space down the street, or even right next door? Chefs Scott Tacinelli and Angie Tacinelli of Don Angie in NY’s West Village join the show. When Alex and I were gorging ourselves last month on all the deliciousness at Don Angie, our amazing server described their food perfectly as all your favorite Italian American classics zhuzh’ed up. Aside from being awarded a prestigious Michelin Star, Scott and Angie also welcomed a family member, a baby boy, and published their first cookbook, titled Italian American.
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More by Zoë François Book
Nominated for Baking Sweet & Savory, Confections and Desserts Cookbook
Inside Julia’s Kitchen Episode 128: Meet Zoë François: Inside Julia’s Kitchen host Todd Schulkin welcomes baker and author Zoë François. They discuss her cookbook, Zoë Bakes Cakes, all things meringue, and what to bake on the 4th of July. As always, Zoë shares her Julia Moment.
Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia by Mariana Velásquez
Nominated for Food Photography & Styling
Buenlimón Radio Episode 53: El ritual de la mesa: Buenlimón Radio returns with a short special to launch a new season. A morsel of the cookbook written by their own Mariana, titled Colombiana, and launched by Harper Wave. The book dives into the rich traditions of thier home country, painting a vivid image of its culinary culture and Mariana's roots.
Milk Street Vegetables by Christopher Kimball, J.M. Hirsch, Michelle Locke
Nominated for General Cookbook
Let’s Talk about Food Episode 34: The One and Only Christopher Kimball Revealed. (Just kidding): Let’s Talk About Food’s conversation with food media baron Chris Kimball is a hoot. Although he produces his own Milk Street podcast and radio show (carried on over 200 radio stations) he was willing to come on their show. He's a wry man with amazing energy and a boundless entrepreneurial spirit. Founding Cooks Illustrated, Cooks Magazine, America’s Test Kitchen––and now Milk Street––not to mention his seven books (and counting!) –– have all been centered around food and food media. An empire builder of the first order, they asked him “Why Food”?
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan
Nominated for International Cookbook
Speaking Broadly Episode 150: Food Without Borders: Yasmin Khan: Yasmin Khan, a long-time human rights activist, is the author of Ripe Figs, a book focusing on the Eastern Mediterranean — part travelogue, part cookbook, part meditation on the notion of borders in the 21st century. On the pod, they discuss the refugee crisis, what we can do as individuals and as a society to address the issues, and reasons for hope. "I've really grown to understand that there isn't some kind of (new) refugee crisis anywhere. People throughout all of history have migrated as a species when it's been necessary for our survival. It's just an intrinsic pattern of how we exist," Yasmin says. She also describes the spectacular recipes of the region and how they bring a sense of comfort, safety and a shared humanity. Tune in for a comprehensive take on how food crosses borders and bridges, rather than segregates, experiences.
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
Nominated for Literary or Historical Food Writing Cookbook
A Taste of the Past Episode 365: Black Smoke, the African American Roots of BBQ: While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the United States of Barbecue (University of North Carolina Press, 2021.) The merits of sauces and styles can be discussed from shore to shore, but that may not be as essential as correcting the narrative itself. As Miller explains it, Barbecue is American food with southern roots from plantation slave pitmasters sharing their flavors and fire.
Modernist Pizza by Nathan Myhrvold; Francisco Migoya
Nominated for Self-Published Cookbook
Pizza Quest Episode 6: Modernist Pizza with Nathan Myhrvold: After the international success of Modernist Cuisine, followed a few years later by the equally impressive Modernist Bread, author/publisher Nathan Myhrvold and his talented team of food geniuses are back with the eye-popping, four-volume boxed set, Modernist Pizza. It has everything you could possibly want to know about pizza and more, accompanied by the always spectacular in-your-face photography for which the Modernist books are known. In this lively conversation, Nathan tells Pizza Quest all about his early days as an assistant to Stephen Hawking, his role as chief technology officer at Microsoft, his work as technical advisor to Steven Spielberg for the Jurassic Park films, founder of Intellectual Ventures where he invests in world-changing inventions, and how all of this intersects with his lifelong passion for food, cooking and, now, pizza.
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan
Nominated for The IACP Julia Child First Book Award
HRN Happy Hour Episode 103: Sahadi's Grows in Brooklyn: The HRN Happy Hour crew takes the show on the road to the brand new location of Sahadi's Industry City. They’re joined by Christine and Pat Whelan, two of the co-owners of Sahadi's, to talk about the long-term success of their family business. With the grocery industry changing faster than ever before, Sahadi's has been keeping Brooklynites in steady supply of their favorite pantry staples and fresh foods.
Jenn Harris
Nominated for Individual Instagram Account
Snacky Tunes Episode 425: Jenn Harris, The Bucket List + HANDS: Jenn Harris is one of the most prominent and respected voices in L.A.’s vibrant food scene. She’s a senior writer for the Los Angeles Times, and is also the Southland’s unofficial fried chicken queen. Jenn usually eats fried chicken every day, and she explores the dish’s power as a cultural unifier in the new online series, The Bucket List. They drop into our archives and revisit March 2011 when they caught an incredible show from Los Angeles indie rockers, Hands. Eleven months later they dropped by the Brooklyn studio for a conversation and performance.
Unpeeled Journal by Lisa Ruland
Nominated for Individual Food Blog
My Family Recipe Episode 1: Motherhood & Chocolate Cake with Lisa Ruland: A story about how chocolate cake - a festive treat if there ever was one - brought about unlikely healing through grief. Lisa Ruland is a food writer, professional baker, and curator of The Food + Grief Project. She talks about her relationship to food after the tragic loss of her husband, how she found connection while mourning, and how a chocolate birthday cake catalyzed what is now an honored family tradition. Her stepdaughter Margot joins the conversation to share memories and talk about mothers lost and found.
Genius Recipes by Kristen Miglore on Food52
Nominated for Recipe-Focused Column Why Food?
Why Food? Episode 142: Kristen Miglore: Genius Recipes: Join Why Food? for a conversation with Kristen Miglore, Founding Editor of the website Food52. Kristen abandoned a career in economics in 2007 to work in food media, tackling a master's degree in food studies from New York University and a culinary degree from the Institute of Culinary Education along the way. She is the author of the award-winning cookbooks Genius Recipes and Genius Desserts.
"Why Is Screaming Eagle’s Winemaker Making $90 6-Packs of Lager?" by Aaron Goldfarb
Nominated for Beverage-Focused Column and Narrative Beverage Writing Without Recipes
The Speakeasy Episode 400: How to Make 400 Old Fashioneds: On the 400th episode of the Speakeasy Aaron Goldfarb and Janee Nyberg join the band to talk going viral, telling your side of the story and what a truly bizarre thing a legacy can be.
"Fruits of our Labor" by Nicole Taylor
Nominated for Narrative Food Writing With Recipes
A Taste of the Past Episode 381: Juneteenth: History and Food of the Celebration: President Biden signed the Juneteenth National Independence Day Act in June 2021 making it an official holiday 154 years after it was first celebrated in Texas in 1866. And that was two years after Abraham Lincoln signed the Emancipation Proclamation. Black people throughout America now embrace the official Juneteenth celebration on June 19th. One of HRN's OG podcast hosts, Nicole Taylor, joins the show to talk about this very special holiday and to share recipes from her new cookbook, WATERMELON and RED BIRDS: A Cookbook for Juneteenth and Black Celebrations.
"Don’t Forget the Tomatoes for My Funeral" by Teresa Politano
Nominated for Personal Essays/Memoir Writing
Gastronomica Episode 16: Teresa Politano on Funeral Food: In this episode, Gastronomica Co-Chair Dan Bender speaks with Teresa Politano about her personal essay, “Don’t Forget the Tomatoes for My Funeral,” a finalist in the upcoming 2022 International Association of Culinary Professionals Food Writing Awards. Drawing together stories of grief and comfort through a range of care packages – from freezer casseroles, grocery store cakes, and power bars, to homemade potato salads, freshly baked cookies and bread, and sun-ripened garden tomatoes – Teresa reflects on consumption and commensality in American funeral rituals.
