Howard’s ‘Deep Run Root’ Named Cookbook of the Year
The International Association of Culinary Professionals (IACP) revealed the winners of its prestigious awards at its annual conference in Louisville, Ky., earlier this week.
Arguably its most coveted cookbook award, Cookbook of the Year, was presented to Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard. The cookbook was published by Little, Brown and Co. and was edited by Michael Szczerban.
Howard, a first time cookbook author, racked up three other awards for Deep Run Roots. The book was also honored in the Chefs & Restaurants, First Book and General categories.
Howard is co-owner of Chef and The Farmer, which she describes as a “progressive eatery” in Kinston, N.C.
“I started working in restaurant kitchens because I wanted to turn that experience into a career in food writing,” writes Howard, on her website. “I guess then, Deep Run Roots, my first cookbook, is the culmination of that pursuit. Part story, part history, part recipes, I’d like to think Deep Run Roots is much more than a cookbook. And I hope it’s the first of many books like it, I get to write.”
IACP's Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public's awareness of culinary literature.
American Victuals: An Appalachian Journey, with Recipes .Author: Ronni Lundy Editor: Francis Lam . Publisher: Clarkson Potter
Baking: Savory or Sweet Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results at Home. Author: The Editors at America's Test Kitchen Editor: The Editors at America's Test Kitchen . Publisher: Penguin Random House
Children, Youth and Family: The Young Chef: Recipes and Techniques for Kids Who Love to Cook. Author: Culinary Institute of America; Mark Ainsworth Editor: Stephanie Fletcher. Publisher: Houghton Mifflin Harcourt
Compilations: James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants. Author: James Beard Foundation; edited by Anya Hoffman Editor: Christopher Steighner. Publisher: Rizzoli New York
Culinary Travel : Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Author: Naomi Duguid Editor: Ann Bramson. Publisher: Artisan Books Julia Child
Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health. Author: Drew Ramsey Editor: Sarah J. Murphy . Publisher: Harper Wave
Two If By Sea: Delicious Sustainable Seafood.Author: Barton Seaver Editor: Kate Winslow . Publisher: Sterling Epicure
Health & Special Diet: Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. Author: Alanna Taylor-Tobin Editor: Marissa Giambelluca. Publisher: Page Street Publishing
International: Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Author: Katie Parla and Kristina Gill Editor: Amanda Englander. Publisher: Clarkson Potter
Literary or Historical Food Writing
Grape, Olive, Pig: Deep Travels Through Spain's Food Culture. Author: Matt Goulding Editor: Karen Rinaldi. . Publisher: Harper Wave
Food Photography & Styling
Taste & Technique: Recipes to Elevate Your Home Cooking Photographed by Chris Court; Styled by Naomi Pomeroy and Ellen Laing Author: Naomi Pomeroy; Jamie Feldmar Editor: Julie Bennett . Publisher: Ten Speed Press
Reference & Technical Ingredient: Unveiling the Essential Elements of Food Author: Ali Bouzari Editor: Daniel Halpern . Publisher: Ecco, an imprint of HarperCollins Publishers
Single Subject: The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. Author: Cara Mangini Editor: Kylie Foxx McDonald . Publisher: Workman Publishing Co. Inc.
Wine, Beer & Spirits: How to Drink Like a Billionaire: Mastering Wine with Joie de Vivre
Author: Mark Oldman Editor: Lucas Wittmann Publisher Regan Arts
I Taste Red: The Science of Tasting Wine. Author: Jamie Goode Editor: Kate Marshall . Publisher: University of California Press
Special Cookbook Awards: Culinary Classics:
Authentic Mexican by Rick Bayless ● Jewish Cooking in America by Joan Nathan ● The Cake Bible by Rose Levy Beranbaum ● How America Eats by Clementine Paddleford ● Spoonbread and Strawberry Wine by Norma Jean and Carole Darden
Knives & Ink: Chefs and the Stories Behind Their Tattoos (with Recipes) Author: Issac Fitzgerald; Wendy MacNaughton Editor: Nancy Miller . Publisher: Bloomsbury
Nanban: Japanse Soul Food. Author: Tim Anderson Editor: Ashley Meyer . Publisher: Clarkson Potter
Molly on the Range: Recipes and Stories from an Unlikely Life on the Farm. Author: Molly Yeh Editor: Dervla Kelly . Publisher: Rodale Books
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. Author: Cara Mangini Editor: Kylie Foxx McDonald . Publisher: Workman Publishing Co. Inc
Jane Grigson Food City: Four Centuries of Food-Making in New York. Author: Joy Santlofer Editor: Alane Mason . Publisher: W.W. Norton.
A full list of winners in digital media, food writing and more are available online.