Thomson Delmar Learning Celebrates IACP Cookbook Award Finalist in Food Reference/Technical Category
Modern Garde Manger, a comprehensive text designed to meet the educational needs of novice culinary students and experienced chefs in the area of the modern garde manger station, has been named as a finalist in the 2007 International Association of Culinary Professionals (IACP) Cookbook Awards, the premier recognition of excellence in cookbook writing and publishing. Published by Thomson Delmar Learning, Modern Garde Manger was recognized as one of three finalists by the IACP in the Food Reference/Technical Category. This category includes reference books that focus on culinary terms, histories, techniques or ingredients.
Modern Garde Manger’s carefully researched information and fully tested recipes span the broad international spectrum of the different aspects of the chef s required knowledge and responsibilities regarding the modern garde manger station. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. The text contains over 500 color photographs, 250 recipes, and 75 beautifully illustrated graphs and charts.
Established in 1986, this year’s IACP Cookbook Awards received over 460 entries, including cookbooks from Australia, Canada, India, Israel, Italy, England, France, Greece, Japan, Mexico, New Zealand, South Africa, Sweden and the United States. The submissions are judged by an independent panel of food and beverage professionals. Through a strict, two-tier system of judging and balloting, the entries are narrowed to three nominees in each category.
The winners in each of the thirteen categories, as well as the Cookbook of the Year, will be announced on April 14th at the IACP’s 29th Annual International Conference in Chicago, Illinois. Over 1,500 food professionals are expected to attend the awards ceremony.
“We designed Modern Garde Manger to be the most comprehensive text of its kind available for today’s student and professional chef and we are honored to be recognized by the IACP,” said Matt Hart, editor, Thomson Delmar Learning.
Co-authors Angus Campbell and Robert Garlough together developed Modern Garde Manger as a resource essential for chefs and culinary students. Angus is a Chef-Instructor in the Hospitality Education Department of Grand Rapids Community College in Grand Rapids, Michigan. Robert is a Chef Emeritus in the Hospitality Education Department of Grand Rapids Community College in Grand Rapids, Michigan. He is also a Partner of My Chef, Inc., located in Naperville, Illinois.
For more information on Modern Garde Manger or other culinary titles from Thomson Delmar Learning, please visit: www.delmarlearning.com.
About Thomson Learning and Thomson Delmar Learning
Thomson Learning delivers highly customized learning solutions for colleges, universities, professors, students, reference centers, government agencies, corporations and professionals around the world. These solutions are delivered through specialized content, applications and services that foster academic excellence and professional development, as well as provide measurable learning outcomes to its customers. Thomson Learning’s mission is to shape the future of global learning by delivering consistently better learning solutions for learners, instructors and institutions. Thomson Delmar Learning is the leading provider of lifelong learning products and services for the health care, technology and trades, and career education markets. Thomson Delmar Learning’s market-leading imprints include Autodesk Press, Chilton, Milady, NetLearning, OnWord Press, Singular Publishing Group, and West Legal Studies. You can learn more about Thomson Learning and Thomson Delmar Learning by visiting us on the web at www.thomsonlearning.com and www.delmarlearning.com.