Momofuku Snubbed in Cookbook Awards?

By
Whither Momofuku?

Tomorrow, the International Association of Culinary Professionals will announce its list of finalists for the annual cookbook awards (as the old saw goes, they're the Golden Globes to the Beards' Oscars), but for those who are just biting their nails anticipating the short lists for categories like "Culinary History," "Chefs and Restaurants," or "Food and Beverage Reference/Technical," there's a temporary backdoor to the finalists via the IACP's Amazon Store.

The books here aren't organized by category, but we found the usual suspects from the 2009 season: Ad Hoc at Home, Francis Mallmann's Seven Fires, John Besh's My New Orleans, et al. Notable for its absence, however, is Momofuku — love or hate David Chang, his book was widely regarded as utterly spectacular, and made virtually every year-end best-books roundup. The omission is so glaring, in fact, that we thought maybe the Momo crew intentionally left themselves out of competition — it'd be classic Chang to blow off submitting the book for a major award. But no, we've confirmed that the book was in fact submitted for consideration. So there's this cookbook awards season's talking point.

The winners of the IACP awards will be announced at the organization's annual conference, the weekend of April 21.

The complete list of finalists, per the IACP Amazon Store, follows.
(Note: These are not divided by category. For a complete list of categories, click here.)

DamGoodSweet by David Guas
My New Orleans: The Cookbook by John Besh
New American Table by Marcus Samuelsson
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link
All Cakes Considered by Melissa Gray
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey
Rose's Heavenly Cakes by Rose Levy Beranbaum
Chocolate: History, Culture, and Heritage by Louis E. Grivetti
From Demon to Darling: A Legal History of Wine in America by Richard Mendelson
Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio
Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Editors of Cooking Light Magazine
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
Southern Living Comfort Food: A Delicious Trip Down Memory Lane by Editors of Southern Living Magazine
Ad Hoc at Home by Thomas Keller
Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt
How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis
Baking Kids Love by Sur La Table
Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn
Williams-Sonoma Family Meals: Creating Traditions in the Kitchen by Maria Helm Sinskey
Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by Jose Pizarro
The Brazilian Table by Yara Roberts
The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite
Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions by Chris Hastings
Nicholas: The Cookbook by Nicholas Harary
Williams-Sonoma Cooking for Friends: Fresh ways to entertain with style by Alison Attenborough
Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie Katzen
Stephanie Alexander's Kitchen Garden Companion by Stephanie Alexander
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean Rucker
Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
Seven Fires: Grilling the Argentine Way by Francis Mallmann
The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen
Appetite City: A Culinary History of New York by William Grimes
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City by David Lebovitz
Waste: Uncovering the Global Food Scandal by Tristram Stuart
Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America
How To Bake Bread: The Five Families of Bread by Michael Kalanty
International Cuisine by The International Culinary Schools at The Art Institutes
The Deluxe Food Lover's Companion by Sharon Tyler Herbst
The Fundamental Techniques of Classic Pastry Arts by International Culinary Center
Why Italians Love to Talk About Food by Elena Kostioukovitch
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen
The Finest Wines of Champagne: A Guide to the Best Cuvees, Houses, and Growers by Michael Edwards
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire by Linda Himelstein
World Whiskey by DK Publishing

2010 Cookbook Finalists [IACP/Amazon]