BTW News Briefs

Ingram Content Group Launches Enhanced ipage®

This week, Ingram Content Group launched a new comprehensive ipage® search and order platform, created with user input. Ingram said that the newly designed site includes intuitive navigation, enhanced search and browsing options, and additional customization options to make finding, organizing and discovering new products easier for booksellers and libraries.

Enhanced tools allow users to track bestsellers, view custom lists, access Ingram buyer recommendations and online catalogs, and manage and track orders. The newest search features include one-click access to all search tools from the homepage, and new functionality allows discovery of items by any term or product type across the entire ipage database including books, e-books, audiobooks and gift products.

“Our new comprehensive ipage platform will ultimately help bring more books and book-related product to more consumers and patrons around the world, and that’s good news for all,” said Shawn Everson, chief commercial officer of the Ingram Content Group. “Ingram will continue to develop the relevant solutions the industry needs to help content reach to its ultimate destination.”

James Beard Foundation Award Winners Announced

The James Beard Foundation has announced the winners of its 2012 book, broadcast, and journalism awards.

This year’s winners in the book category are:

•  Cookbook of the Year:  Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab)
•  American Cooking: A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
• by Hugh Acheson (Clarkson Potter)
•  Baking and Dessert: Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan)   
•  Beverage: Bitters: A Spirited History of a Classic Cure-All, With Cocktails, Recipes & Formulas by Brad Thomas Parsons (Ten Speed Press)  
•  Cooking From a Professional Point of View: Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab)
•  General Cooking: Ruhlman’s Twenty by Michael Ruhlman (Chronicle Books)  
•  Focus on Health: Super Natural Every Day: Well-Loved Recipes From My Natural Foods Kitchen by Heidi Swanson (Ten Speed Press)  
•  International: The Food of Morocco by Paula Wolfert (Ecco)
•  Photography: Notes From a Kitchen: A Journey Inside Culinary Obsession, Artist/Photographer Jeff Scott (Tatroux)
• Reference and Scholarship: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880 - 1920 by Andrew P. Haley (The University of North Carolina Press)
• Single Subject: All About Roasting by Molly Stevens (W.W. Norton)
• Writing and Literature: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (Random House)
•  Cookbook Hall of Fame: Laurie Colwin, Home Cooking and More Home Cooking

The full list winners, including the broadcast and journalism winners, is available on the James Beard Foundation website.