Book Mark: IACP Book Award Nominees 2010

In March, the International Association of Culinary Professionals announced the nominees for their 2010 book awards:

American:
DamGoodSweet by David Guas and Raquel Pelzel
My New Orleans by John Besh
New American Table by Marcus Samuelson
Real Cajun by Donald Link and Paula Disbrowe

Baking:
All Cakes Considered by Melissa Gray
My Bread by Jim Lahey
Rose's Heavenly Cakes by Rose Levy Beranbaum

Chefs and Restaurants:
Ad Hoc at Home by Thomas Keller
Bottega Favorita by Frank Stitt
How to Roast a Lamb by Michael Psilakis

Children, Youth, and Family:
Baking Kids Love by Cindy Mushet and Sur La Table
Mad Hungry by Lucinda Scala Quinn
Williams-Sonoma Family Meals by Maria Helm Sinsky and Williams-Sonoma

Compilations:
Cooking Light Way to Cook by Cooking Light magazine
Gourmet Today by Ruth Reichl
Southern Living Comfort Food by Southern Living magazine

First Book (The Julia Child Award):
Seasonal Spanish Food by Jose Pizarro
The Brazilian Table by Yaro Castro Roberts and Richard Roberts
The New Portuguese Table by David Leite

Food Photography and Styling:
Hot and Hot Fish Club Cookbook by Chris and Idie Hastings
Nicholas by Nicholas Harary and Peter Zuorick
Williams-Sonoma Cooking for Friends by Alison Attenborough and Jamie Kimm

Food Reference and Technical:
The Deluxe Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst
The Fundamental Techniques of Classic Pastry Arts by the French Culinary Institute
Why Italians Love to Talk About Food by Elena Kostioukovitch

General:
Get Cooking by Mollie Katzen
Stephanie Alexander's Kitchen Garden Companion by Stephanie Alexander
Williams-Sonoma Family Meals by Maria Helm Sinsky and Williams-Sonoma

Health and Special Diet:
The Golden Door Cooks at Home by Dean Rucker
Lucid Food by Louisa Shafta
The Cancer-Fighting Kitchen by Rebecca Katz

International:
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
Seven Fires: Grilling the Argentine Way by Francis Mallmann
The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen

Literary Food Writing:
Appetite City: A Culinary History of New York by William Grimes
The Sweet Life in Paris by David Lebovitz
Waste: Uncovering the Global Food Scandal by Tristram Stuart

Professional Kitchens:
Baking and Pastry by the Culinary Institute of America
How to Bake Bread by Michael Kalanty
International Cuisine by the International Culinary Schools at the Art Institute

Single Subject:
Asian Dumplings by Andrea Nguyen
Go Fish by Al Brown
Seven Fires: Grilling the Argentine Way by Francis Mallmann

Wine, Beer, or Spirits:
The Finest Wines of Champagne by Michael Edwards
The King of Vodka by Linda Himelstein
World Whiskey by Charles MacLean