Last week, we featured
the Academy Awards, which everyone knows as the “Oscars.” What follows the
Oscar awards ceremony? An Oscar party, of course. One can’t have an Oscar party
without food, and one can’t have an A-list party without award-winning
food. To help you with your A-list
party, today’s post features award-winning cookbooks.
The International Association of Culinary Professionals annually gives
awards to chefs, culinary schools, non-culinary professionals who have advanced
the field, and to cookbooks. The IACP has given cookbook awards since 1986,
and, as of 2015, the awards for cookbooks are given in a whopping 22 different
categories.
The library has some of the IACP award-winning cookbooks, and we will
highlight just a few of them for you. If you want to borrow any of these books,
or if you want to find out what other IACP books that the library has, simply
ask a librarian to help you.
- Book of Tarts: Form, Function, and Flavor at the City Bakery by Maury Rubin; 641.865 R896b
- Culinary Birds: A Complete Guide to Buying and Serving Savory Poultry by John Ash; 641.665 A819c
- Hiroko’s American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo; 641.5952 S556h
- The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field; 641.815 F453I
- One Soufflé at a Time: A Memoir of Food and France by Anne Willan; 641.5092 W689o
Information for this post retrieved from the IACP website on 8 January,
2015.
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