The Spotted Pig's April Bloomfield might not be the first chef you would think of when seeking tips for perfectly cooked carrots. But her cookbook, A Girl and Her Pig, released today with a cover that boasts a picture of a dead pig draped over Bloomfield's neck, is surprisingly full of terrific recipes with vegetables as centerpieces.

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Food52

Beats a gold medal, doesn't it?

The Piglet, Food52's tournament of cookbooks, which is modeled after The Morning News' Tournament of Books, has released this year's bracket, with many New York City chefs and cookbook authors in the mix. The Dutch chef Andrew Carmellini's American Flavor, New York Times writer Melissa Clark's Cook This Now, Momofuku Milk Bar pastry chef Christina Tosi's Momofuku Milk Bar, Kurt Gutenbrunner's Neue Cuisine: The Elegant Tastes of Vienna: Recipes From Wallsé, Café Sabarsky and Blaue Gans, and Fonda chef Roberto Santibañez's Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking all made the cut.

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The International Association of Culinary Professionals is currently having its annual summit, during which awards for the year's best cookbooks, journalism, and culinary professionals are doled out. Some of the cookbook awards were justifiably predictable (Amanda Hesser's The Essential New York Times Cookbook, Dorie Greenspan's Around My French Table), and others less so (the under-the-radar Flying Pans:Two Chefs, One World, which won both the Chef and Restaurant category and the People's Choice Award). Below, a full list of the winners.

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Welcome to Best Cookbooks, an appreciation of the cookbooks we use the most: The ones with sauce-splattered and dog-eared pages, the ones that can be counted on.

"At its most basic," Molly Stevens writes, "braising refers to tucking a few ingredients into a heavy pot with a bit of liquid, covering the pot tightly, and letting everything simmer peacefully until tender and intensely flavored." And although Stevens never strays from that simple formula, the recipes in her book, All About Braising have complex, delicious payoffs. It's a book of alchemy: bitter vegetables stewed to sweetness, and tough cuts of meat simmered to tenderness.

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