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IACP Cookbook Awards - formerly known as Julia Child Cookbook Awards
2003 | 1999 |1998 | 1997 | 1996

1998

Cookbook of the Year
Vegetarian Cooking for Everyone by Deborah Madison
General
Vegetarian Cooking for Everyone by Deborah Madison
Single Subject
The Splendid Grain by Rebecca Wood
Bread, Baking and Sweets
The Chocolate Bible by Christian Teubner
American
Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens by Marilyn Tausend with Miguel Ravago
Literary Food Writing
The Man Who Ate Everything: And Other Gastronomic Feats, Disputes and Pleasurable Pursuits by Jeffrey Steingarten
International
Marcella Cucina by Marcella Hazan
The Jane Grigson Award
Heirloom Vegetable Gardening : A Master Gardener's Guide to Planting, Growing, Seed Saving, and Cultural History by William Woys Weaver
First Book: the Julia Child Award
The Best Bread Ever: Great Homemade Bread Using Your Food Processor by Charles van Over
Food Reference
Heirloom Vegetable Gardening : A Master Gardener's Guide to Planting, Growing, Seed Saving, and Cultural History by William Woys Weaver
Health and Special Diet
Positive Cooking: Cooking for People Living With HIV by Lisa McMillan, Jill Jarvie and Janet Brauer
Wine, Beer and Spirits
Aperitif: Recipes for Simple Pleasures in the French Style by Georgeanne Brennan
Chefs and Restaurants
Alfred Portale's Gotham Bar and Grill Cookbook by Alfred Portale

1997

Cookbook of the Year
Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless
General
Jacques Pépin's Kitchen: Cooking with Claudine by Jacques Pépin
Single Subject
Fish and Shellfish by James Peterson
Bread, Baking and Sweets
Baking with Julia by Dorie Greenspan
American
Spirit of the West: Cooking from Ranch House and Range by Beverly Cox and Martin Jacobs
Literary Food Writing
The Debt to Pleasure: A Novel by John Lanchester
International
Foods of Sicily & Sardinia and the Smaller Islands by Giuliano Bugialli
The Jane Grigson Award
The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan
First Book: the Julia Child Award
Curried Favors: Family Recipes from South India by Maya Kaimal MacMillan
Food Reference
ˇCocina!: A Hands-On Guide to the Techniques of Southwestern Cooking by Leland Atkinson
Health and Special Diet
1,000 Vegetarian Recipes by Carol Gelles
Wine, Beer and Spirits
A Wine and Food Guide to the Loire by Jacqueline Friedrich
Chefs and Restaurants
Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless

1996

General
Roasting: A Simple Art by Barbara Kafka
Single Subject
The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul by Mimi Sheraton
Bread, Baking and Sweets
Desserts to Die For by Marcel Desaulniers
American
From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
Literary Food Writing
Epitaph for a Peach: Four Seasons on My Family Farm by David Mas Masumoto
International
It Rains Fishes: Legends, Traditions and Joys of Thai Cooking by Kasma Loha-Unchit
Design
Book of Tarts: Form, Function and Flavor at the City Bakery by Maury Rubin
First Book: the Julia Child Award
Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid
Food Reference
The Food Chronology: A Food Lover's Compendium of Events and Anecdotes from Prehistory to the Present by James Trager
Health and Special Diet
Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Marie Simmons
Wine, Beer and Spirits
Oz Clarke's Wine Atlas by Oz Clarke
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