The recent co-publication of the International Association of Culinary Professionals and prominent cookbook publisher Favorite Recipes Press won a Special Jury Award presented by the Gourmand World Cookbook Awards, announced February 11 in Orebo-Grythyttan, Sweden. The award means For the Love of Food is one of four U.S.-published cookbooks to compete as a finalist for the official designation “Best in the World.” This outcome will be announced in Kuala Lumpur May 17-21.
For the Love of Food: Recipes and Stories from the Chefs of the IACP includes 75 recipes from 34 chefs, with photography and food styling by IACP members. Charlie Trotter, Rick Bayless, and John Shields are among the internationally acclaimed chefs who contributed to the book. For the Love of Food was compiled and edited by the IACP’s Sarah Labensky and FRP’s Mary Cummings.
Edward Cointreau founded the World Cookbook Awards in 1995, renamed the Gourmand World Cookbook Awards in 2001. The Gourmand World Cookbook Awards were originated to honor those who “cook with words,” to help readers find the best of the more than 24,000 cookbooks published globally each year, and to promote international peace by increasing knowledge of and respect for food and wine culture. The award program is the only truly international cookbook competition, and has been compared to the Academy Awards in prestige.
“After ten years with the Gourmand World Cookbook Awards we see a formula to success in cookbooks and wine literature,” says Edouard Cointreau, president of Gourmand. “Receiving almost 6,000 books from all over the world, representing some 65 countries, we do have a great perspective. The cookbook boom is still increasing, new markets occurs and old restore and progress. The upcoming Awards 2005 in Kuala Lumpur are going to be exciting.”
For the Love of Food was edited, designed, manufactured and marketed by FRP.
The IACP is a not-for-profit professional organization that provides continuing education and development for over 4,000 members. IACP’s vision is to serve as a worldwide forum for the lively development and exchange of information, knowledge, and inspiration within the professional food community.
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Hard Cover with Dust Jacket
176 pages / 75 recipes