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Book on chocolate gets Cookbook of the Year honors

Candy Sagon Washington Post

Chocolate expert Alice Medrich’s book, “Bittersweet: Recipes and Tales From a Life in Chocolate,” took top honors as Cookbook of the Year at the annual meeting of the International Association of Cooking Professionals, held last month in Baltimore.

Medrich, whose book deftly swirls together dark chocolate recipes with personal anecdotes and advice, also won the IACP award for best single subject cookbook.

Honors for the best cookbook on regional American cooking went to “Gulf Coast Kitchens: Bright Flavors From Key West to the Yucatan” by Constance Snow, while the award for best international cookbook went to veteran author Paula Wolfert’s “The Slow Mediterranean Kitchen: Recipes for the Passionate Cook.”

Carole Walter’s “Great Cookies” took the award for best baking cookbook. Best chef’s cookbook honors went to Boston’s Gordon Hamersley for his “Bistro Cooking at Home.”

Two witty New Yorkers also won awards for their books. “Cooking for Mr. Latte: A Food Lover’s Courtship, With Recipes” by New York Times food writer Amanda Hesser won the best literary food writing award, while Lora Zarubin’s “I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes,” was the winner of the Julia Child Award for best first cookbook by a new author.

The IACP also bestowed a lifetime achievement award on cookbook author and cooking teacher Marcella Hazan, author of five best-selling books on Italian cooking.

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