Two classic cookbooks just aren't enough. Despite ongoing, updated editions of French chef Auguste Escoffier's "Le Guide Culinaire" (1902), and Irma Rombauer's "The Joy of Coooking" (1936), our appetite for cookbooks is insatiable. Home cooks, chefs and collectors devour the thousands of new titles that appear each year.
So here's another course for that table: The International Association of Culinary Professionals has named the finalists for its 2011 Cookbook Awards, along with the finalists for the Bert Greene Awards for Food Journalism. The winners will be announced June 2.
Fifty-two cookbooks in 17 categories were chosen from a field of 500. For food journalism, Saveur magazine is very much in the hunt. For the complete lists, go to www.iacp.com.
Meanwhile, taste this sampling of finalists' titles:
In the "American" category:
"Fried Chicken & Champagne" by Lisa Dupar
"Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies" by Alice Medrich
"Culinary History""Chanterelle Dreams, Amanita Nightmares: The Love, Lore and Mystique of Mushrooms" by Greg Marley
"Chefs and Restaurants"
"Flying Pans: Two Chefs, One World" by Bernard Guillas and Ron Oliver
"Cooking with Italian Grandmothers" by Jessica Theroux
"Literary Food Writing"
"Boozehound: On the Trail of the Rare, the Obscure and the Overrated in Spirits" by Jason Wilson
Call The Bee's Allen Pierleoni at (916) 321-1128.