Suzanne Goin among IACP cookbook award winners

Los Angeles chef Suzanne Goin was among the winners Saturday at The International Association of Culinary Professionals’ 36th annual conference in Chicago. Goin’s “The A.O.C. Cookbook” won the “Chefs and Restaurants” IACP cookbook award.

The IACP awards, along with the James Beard Foundation awards, are among the most prestigious accolades in the culinary world.

This year’s conference included speakers, seminars and activities with culinary professionals, authors, dietitians, food photographers, stylists, marketers, bloggers, educators, farmers and more in attendance.

Here is the complete list of winners.

American: “The Lee Bros. Charleston Kitchen” by Matt Lee and Ted Lee.

Baking: Savory or Sweet: “The Art of French Pastry” by Jacquy Pfeiffer with Martha Rose Shulman.

Beverage/ Reference/ Technical: “The Oxford Encyclopedia of Food & Drink in America, Second Edition” by Andrew F. Smith.

Chefs/Restaurants: “The A.O.C. Cookbook” by Suzanne Goin.

Children, Youth, Family: “CHOP CHOP: The Kids’ Guide to Cooking Real Food With Your Family” by Sally Sampson.

Compilations: “The Chelsea Market Cookbook: 100 Recipes From New York’s Premier Indoor Food Hall” by Michael Phillips with Rick Rodgers.

Culinary History: “Cuisine & Empire: Cooking in World History” by Rachel Laudan.

Culinary Travel: “The Perfect Meal” by John Baxter.

First Book: “Stone Edge Farm Cookbook” by John McReynolds.

Food Matters: “Eat, Drink, Vote: An Illustrated Guide to Food Politics” by Marion Nestle and “Eating on the Wild Side: The Missing Link to Optimum Health” by Jo Robinson.

General: “Keepers” by Kathy Brennan and Caroline Campion.

Health and Special Diet: “Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom” by Deborah Madison.

International: “Sauces & Shapes: Pasta the Italian Way” by Oretta Zanini De Vita and Maureen B. Fant.

Literary Food Writing: “One Souffle at a Time” by Anne Willan.

Photography: “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara.

Professional Kitchens: “Elements of Dessert” by Francisco Migoya.

Single Subject: “Mast Brothers Chocolate: A Family Cookbook” by Rick Mast and Michael Mast.

Wine, Beer and Spirits: “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz.

Global Design: “Manresa: An Edible Reflection” by David Kinch and Christine Muhlke.

E-Cookbook: “The Journey” by Katy Sparks, Alex Raij, Maneet Chauhan, Rita Sodi and Kathleen Squires.

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