ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, April 3, 1996 TAG: 9604030071
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES FOOD EDITOR
Okay, cookbookphiles, this may be your chance to cash in on your critiques.
The International Association of Culinary Professionals has announced the nominees for its Julia Child Cookbook Awards. Cookbooks were nominated in each of 10 categories from among 447 books published in 1995. Winners will be announced April 27 at the association's annual conference, to be held in Philadelphia.
You and your guest could be among the cookbook celebrities at the awards ceremony. You could also attend a special dinner at which culinary queen Julia Child will be the host. Here's how:
The IACP's Cooks' Choice Award invites home cooks to vote for their favorite cookbook from among the nominees. Each voter's ballot will be included in a drawing for a free trip to the conference, round-trip airfare and hotel accommodations for three days.
Only one vote is allowed per person, and duplicated or faxed copies are ineligible. To receive an official entry form, which must be returned to IACP headquarters by April 12, send a stamped, self-addressed envelope to Cooks' Choice Award, IACP Headquarters, 304 West Liberty St., Suite 201, Louisville, Ky. 40202, or call (502) 587-7953.
Here is the list of Julia Child Cookbook Awards nominees for books copyrighted and published in 1995:
American
* ``Classical Southern Cooking: A Celebration of the Cuisine of the Old South'' by Damon Lee Fowler (Crown)
* ``From the Earth to the Table: John Ash's Wine Country Cuisine'' by John Ash with Sid Goldstein (Dutton)
* ``The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty'' by Waldy Malouf with Molly Finn (Addison-Wesley)
Bread, Other Baking and Sweets Category|
* ``Book of Tarts: Form, Function and Flavor at the City Bakery'' by Maury Rubin (Morrow)
* ``Breads for All Seasons: Delicious and Distinctive Recipes for Year-Round Baking'' by Beth Hensperger (Chronicle Books)
* ``Desserts To Die For'' by Marcel Desaulniers (Simon & Schuster)
First Book
* ``Fashionable Food'' by Sylvia Lovegren (Macmillan USA)
* ``Flatbreads and Flavors'' by Jeffrey Alford and Naomi Duguid (Morrow)
* ``Recipe of Memory: Five Generations of Mexican Cuisine'' by Victor M. Valle and Mary Lau Valle (The New Press)
Food Reference-Technical
* ``The Encyclopedia of Beer,'' general editor Christine P. Rhodes (Henry Holt)
* ``The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present'' by James Trager (Henry Holt)
* ``On Cooking: Techniques from Expert Chefs'' by Sarah R. Labensky and Alan M. Hause (Prentice Hall)
General
* ``The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico'' by Cheryl Alters Jamison and Bill Jamison (The Harvard Common Press)
* ``The Occasional Vegetarian: More than 200 Robust Dishes to Satisfy Both Full- and Part-Time Vegetarians'' by Karen Lee with Diane Porter (Warner Books)
* ``Roasting: A Simple Art'' by Barbara Kafka (Morrow)
Health and Special Diet
* ``From the Earth: Chinese Vegetarian Cooking'' by Eileen Yin-Fei Lo (Macmillan USA)
* ``High-Flavor, Low-Fat Vegetarian Cooking'' by Steven Raichlen (Viking)
* ``Lighter, Quicker, Better: Cooking for the Way We Eat Today'' by Richard Sax and Marie Simmons (Morrow)
International
* ``Flatbreads and Flavors'' by Jeffrey Alford and Naomi Duguid (Morrow)
* ``It Rains Fishes: Legends, Traditions and Joys of Thai Cooking'' by Kasma Loha-unchit (Pomegranate Artbooks)
* ``The Mexican Gourmet: Authentic Ingredients and Traditional Recipes from the Kitchens of Mexico'' by Maria Dolores Torres Yzabal, Shelton Wiseman and Jose N. Iturriaga (Thunder Bay Press)
Literary Food Writing
* ``Epitaph for a Peach: Four Seasons on My Family Farm'' by David Mas Masumoto (Harper San Francisco)
* ``Love Takes You Home: A Novel in Thirteen Delicious Meals'' by Julie Capaldo (Reed International Books Australia Pty Limited)
* ``Recipe of Memory: Five Generations of Mexican Cuisine'' by Victor M. Valle and Mary Lau Valle (The New Press)
* ``Saltwater Foodways'' by Sandra L. Oliver (Mystic Seaport Museum Inc.)
Single Subject
* ``Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine: Perfect Every Time'' by Lora Brody with Lynne Bail, P.J. Hamel and Cynthia Salvato (Morrow)
* ``Roasting'' by Kathy Gunst (Macmillan USA)
* ``The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul'' by Mimi Sheraton (Warner Books)
Wine, Beer and Spirits
* ``The Book of Bourbon and Other Fine American Whiskeys'' by Gary Regan and Mardee Haidin Regan (Chapters Publishing)
* ``Martini: An Illustrated History of an American Classic'' by Barnaby Conrad III (Chronicle Books)
* ``Oz Clarke's Wine Atlas'' by Oz Clarke (Little, Brown)
* ``Romanee-Conti: The World's Most Fabled Wine'' by Richard Olney (Rizzoli International)
Note: `Flatbreads and Flavors'' by Jeffrey Alford and Naomi Duguid (Morrow) was nominated in two categories, International and First Book. ``Recipe of Memory: Five Generations of Mexican Cuisine'' by Victor M. Valle and Mary Lau Valle (The New Press) was also nominated in two categories, First Book and Literary Food Writing. - THE ASSOCIATED PRESS CONTRIBUTED TO THIS STORY
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