The Culinary Classics awards honor works that have significantly altered the way we think about food and contributed to the field of culinary literature. Any IACP member may nominate a culinary-related work for the Culinary Classics Book Awards. Nominated books must have been published at least five years ago, but no earlier than 1945. Additionally, they must have both (1) significantly altered the way we think about food and (2) contributed in a meaningful way to the field of culinary literature. Books that are dedicated to any food-related subject; document or interpret a cuisine, culinary tradition, or history; or convey an important culinary sensibility or vision are eligible. No entry fee is required. Each year one to five books may win this hall-of-fame award.

Fill out the form below with the information on your nomination.

Submit a thoughtful summary of the attributes of the book. This summary should address:

• The work’s contribution to the literature and/or its social or historical impact.
• The accuracy or value of the information; the soundness of the research and ideas presented in the work.
• The soundness and usefulness of recipes and their headnotes (for all books containing these elements).
• The literary and/or artistic merits of the work.
• The work’s effectiveness in teaching, conveying a vision, and/or documenting a culinary tradition or history.