The International Association of Culinary Professionals (IACP) will be announcing its annual cookbook award winners later this month. Among the finalists are a book from the CIA and two others written by alumni.
The CIA’s Elements of Dessert (Wiley & Sons) is a finalist in the Professional Kitchens category. Cooking from the Heart by John Besh ’92 is a nominee in the Culinary Travel category, and in the Food Matters category, Where There’s Smoke by Barton Seaver ’01 is among the three finalists.
Along with the James Beard Foundation Awards, the IACP Cookbook Awards are among the highest honors in the cookbook world.