GOURMAND
MAGAZINE
The International Cookbook Revue
Issue 33 / January 2013
Gourmand World Cookbook Awards
The Shortlist Special
Issue 33 / January 2013
GOURMAND MAGAZINE
Gourmand Awards Analysis
Countries 171 in 2012
The Top 6 Areas
CountriesParticipants
Finalists
201015678
50 %
201116271
44 %
201217186
50%
2010
2011
2012
Latin America
22 35
45
US 37 34
41
France
28 29
35
Scandinavia
17 23
33
UK
21 16
21
China
8 14 19
They represent 39% in 2010 and 49% in 2012.
Total Number of Finalists
2012 Cookbooks: 294 Wine Books: 95
2010
338 4 Finalists per category
2011
283 20 % less categories
2012
401 5 Finalists per category
Continents shift
2010 2011 2012
Europe
America
Asia-Pacific
Africa
195135197
87
81 107
49 51 80
7
16 17
Europe 2010: 57% GOURMAND
MAGAZINE
Publisher:
Edouard Cointreau
Editor-in-chief:
Olaf Plotke (V.i.S.d.P.)
page 2
2012: 48%
Photos:
Olaf Plotke, except on
Page 16 by Mikum courtesy
of www.picspack.de
Adress of media owner and
Publisher:
Gourmand International
Inversiones Rabelais, SL
Languages 2012
English 32,7%
Spanish 14,2%
French 13,5%
Scandinavian
8,4%
Chinese 5,9%
Eastern Europe
5,9%
German
5,2%
Flemish
4,7%
Italian
3,4%
Others
6,1%
One finalist book in English out of four comes
from a country where English is not the first
language.
Publishers try to reach the international market.
Pintor Rosales 50, 4°C
Madrid, 28008, Spain
www.cookbookfair.com
Editorial office:
Gourmand Magazine
Olaf Plotke
Lohberg 37
47589 Uedem, Germany
editor@gourmand-magazine,com
If you are interested in
pictures of the Awards
or the Cookbook Fair
please contact
Tibor bárány:
www.tiborfoto.com
[email protected]
+46 705 98 24 88
GOURMAND MAGAZINE
Issue 33 / January 2013
Gourmand World Cookbook Awards 2012
The Finalists:
The Shortlist Stars
COOKBOOKS
A total of 171 countries participated in 2012 in the Gourmand World Cookbook
Awards. The finalists come from 86 different countries.
1 - Authors
A02 - Hall of Fame
USA – The Cookbook Library, Anne Willan, Mark Cherniavsky (University of California)
A03
- Chef
Australia – Origin, Ben Shawry (Murdoch Books)
Colombia- Sal y Dulce, Jorge y Mark Rausch (Gamma)
Ireland – Let’s Go Disco, Martijn Kajuter, Alex Meehan (Cliff Hotel)
Netherlands – Puurst, Jonnie and Therese Boer (Princess)
Sweden – Brasserie Le Rouge Cookbook, Marco Baudone (The Bearded Lady)
USA – A Table at le Cirque, Sirio Maccioni , Pamela Fiori (Rizzoli)
A04
- Woman Chef
Belgium – Ma Cuisine Intuitive, Arabelle Meirlaen,Roos van de Velde, Jean-Pierre Gabriel (Li Cwerneu)
Morocco – Le Riad Monceau, Rachida Sahnoune & Isabelle Aubry (La Croisée des Chemins)
UAE – Sarareed - An Emirati Cuisine Cookbook, Khulood Atiq (TDIC)
UK – The British Larder, Madeline Bonvini-Hamel (Absolute Press)
USA – A Girl and Her Pig, April Bloomfield (Ecco)
A05
- Professional
Belgium – Patisserie Met Fruit, Kris Goegebeur (Lannoo)
China – Fenzhi Meishi (Qingdao Press)
France – Mémoires de Chefs, Nicolas Chatenier (Textuel)
Poland – The Fine Polish Cuisine (Bosz)
Singapore – To Be a Chef, Tony Khoo (Meritus Hotels)
UK – The Art of the Restaurateur, Nicholas Lander (Phaidon)
A06 - Prestige Awards
Grand Prix de la Gastronomie Francaise
France – Eric Briffard, Le Cinq (Glénat)
Le Cordon Bleu Students Awards
France – Le Nouvel Art Culinaire Français (Flammarion)
France – Paries, Maison Basque (Le Chêne)
France – L’Atlas des Vins de France, Laure Gasparotto (Editions Jean Pierre de Monza-Le Monde)
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GOURMAND MAGAZINE
Issue 33 / January 2013
Special Awards
Belgium – Puur Genieten. Pascale Naessens (Lannoo)
France – A Table! Claude Lebey (Albin Michel)
Gambia – Senegal – The Cashew Cookbook, African Cashew Alliance (IRD)
Mexico – Cocina de Barbaras, Sonya Garza (Universidad Autónoma de Nuevo Leon)
India – A Vegetarian in Paris, Rashmi Uday Singh (Bennett Colman)
Italy – L’altro Vissani, Gianfranco Vissani (Rai Eri)
Monaco – Madame est Servie, Caterina Reviglio Sonnino (Liberfaber)
Peru – Frutos y Frutas del Peru, Dr. Antonio Brack (Universidad San Martin de Porres)
Russia – Cakes by State Standard (Arkaim)
Spain – Vicenta López de Carrizosa y Giles (Luisa Fernanda Morenés y de Giles)
A07
- TV-English
Canada – Rob Feenie Classics (DM Publishers)
Ireland – The Last Diet, Dr.Eva Orsmond (Gill MacMillan)
Malaysia – Chef Wan (Marshall Cavendish)
Trinidad – Curry, Callaloo, Calypso, Wendy Rahamut (MacMillan Caribbean)
UK – Jamie’s 15 Minutes Meals, Jamie Oliver (Penguin)
A08
- TV-Europe
Belgium – Dagelijkse Kost, Jeroen Meus (Von Halewyck)
France – A’Gueter, André Muller (La Nuée Bleue)
Germany – Lanz kocht, Markus Lanz (Zabert Sandmann)
Italy – La Mia Cucina in Diretta, Federica de Denaro (Rai-Eds)
Sweden – Mitt Kök - Sverigeresan, Jens Dolk, Tommy Myllymäki (ICA
Turkey – Gizem’In Mutfak Aski, Gizem Özdilli (Nemesis))
A09
-TV Rest of the World
Argentina – La Cocina de Coco, Sebastian Carreño (Sudamericana)
Canada – Les Touilleurs, Sylvain Côté, François Longpré (Cardinal)
China – A Bite of China, CCTV (Guangming Daily Press)
India – Master Chef India Cookbook, Pankaj Bhadouria (BPI)
Mexico – La Cocina y las Locuras de Aquiles, Aquiles Chavez (Larousse)
A11
- Entertainment
Italy – Celebrate in Venice, Csaba dalla Zorza (Luxury Books)
Norway – 33 Uforglemelige Mältider, Toraf Bolgen, Daniela Tepper (Kagge)
Pakistan – Colorful Festivals (National Foods)
UK – Funky Party, Mark Northeast, Jason Ingram (Absolute Press)
USA – You’re Invited, Debbie Lestina (FRP)
Zimbabwe – Dusty Road (Sarah Lilford)
A12
- First
Czech – Skoda Nevarit Kucharka Plna Hudby, Martin Skoda (Smart Press)
Germany – Ole Deele, Andreas Tuffentsammer (Ole Deele)
Grenada – Cooking the Grenadian Way, Jessie Douglas, Norma Purcell (Grenada Food and Nutrition Council)
Hong Kong – For Two in 32 Minutes, Vanessa Yeung (ET Press)
USA – The Four-Hour Chef, Timothy Ferriss (Amazon Publishing)
A13
- Bloggers
Norway – Matmisjonen, Hanne Stensvold (Cappelen)
Portugal – Velocidade Colher, Susana Gomes (Vorwerk)
South Africa – Bitten, Sarah Graham (Random House Struik)
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GOURMAND MAGAZINE
Issue 33 / January 2013
Spain – Objetivo Cupcake Perfecto, Alma Obregon (El País- Aguilar)
UK – Lemongrass and Ginger, Leemei Tan (Duncan Baird)
2. - Publishers
B01 - Publisher of the Year
Belgium – Minestrone
B02
- Cookbook of the Year
Canada – Cabane à Sucre au Pied de Cochon, Martin Picard (PDC)
China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)
Ecuador – Tradiciones de Ayer para la Mesa de Hoy, Pérez, Cepeda, Maño (Universidad San Francisco de Quito)
Italy – Dolce Sicilia, Martorana, Ghietto, Notini (Electa)
Peru – Edén Pe, Gaston Acurio, Ferran Adria, Ignacio Medina (Latino Publicaciones)
B03 - Book Magazine
France – Bibliothèques, Dossier Gastronomie 7-2012,
Revue de l’ABF-Association des Bibliothécaires de France.
B04 - Food Magazine
Sweden – Fool Magazine, in English
B06
- Photography
China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)
Germany – Lebensmittel. Michael Schmidt (Snoek)
Greece – 9 Fairy Tales and a Wood on Spoon, Ersi Niati (Kaleidoscope)
Mexico – Cocina Mexicana, Patrimonio de la Humanidad, José Ignacio Urquiza (Larousse de Mexico)
Switzerland – Ecken und Kanten, Lukas Bidinger (Fotoplus)
USA - Edible Selby, Todd Selby (Abrams)
B07
- Illustrations
Denmark – Far, Mor og Teenager, Laver Mad, Wulffmorgenthaler (Politiken)
France – Ma Cuisine Illustrée Automne, Kness,Reuno, Anne Montel, Yuio (CSFL)
Spain – Cocina Indie, Ricardo Lavolo, Mario Suarez (Lunwerg)
Sweden – Bigger than a Cookbook, P.A and Co.- Större än en Kokbok (Libertad)
USA – Dirt Candy, Amanda Cohen, Ryan Dunlavey (Clarkson Potter)
B08
- Design
Belgium – Sergiology, Sergio Herman, Tony Le Duc (Minestrone)
Germany – Das Echte und Einzige Kochbuch - The Edible Cookbook, Korefe (Gerstenberg)
Italy – Lunch Book , Alessandro Garlansini, Sebastiano Ercoli (Il Vespaio)
Netherlands – Sterkte - Wishing you Well, Yneke Vocking (Snor)
UK – Too Many Chiefs, Only One Indian, Sat Bains (Face)
B11
- Corporate
France – Blondes, Brunes et Rousses en Cuisine, Michèle Villemur, Brian Feinman, Jean Claude Biguine (Féret)
Germany – Kochen die Neue Digitale Schule, WMF (Zabert Sandmann)
Italy – Grom, Federico Grom, Guido Martinelli (Bompiani)
Netherlands – Het Grote AGA Menuboek, Saskia Schepers (Terra)
Pakistan – Dalda Cokbook (Dalda)
page 5
GOURMAND MAGAZINE
Issue 33 / January 2013
B12
- Translation
France – Le Jour des Morts, Haghenbeck, Bensoussan (Editions de l’Herne)
Greece – Griechische Küche, Vefa Alexiadou, Chrysi Kostantinidou, Hans-Nicklas Rolin (Vefa Alexiadou)
Korea – Korean Family Foods, Daewoo Securities Community Service, 10 translations (Bookie Publishing)
Russia – Alain Ducasse, Grand Livre de Cuisine, Viande et Volailles (Chernov)
Sharjah – Lathith Jiddan, Fanny Letournel, Rania Sanyoura (Kalimat)
B13
- Printer
China – Artron, The Microsoft Cookbook (Microsoft-USA)
Latvia – Livonia Print, Trond Erik Isaksen, Nerisassiassaatigut (Kni-Greenland)
Spain – Castuera, Lafite (Editions du Regard-France)
Sweden – Elanders Fälth Hässler, Gunnebo (Arena-Sweden)
Switzerland – UD Print-Luzern, Ecken und Kanten (Fotoplus-Switzerland)
B14
- Digital Cookbooks
Finland – Cuisine, Jani Lehtinen, David Denis (Makea Mobile)
France – Mon Grand Livre de Cuisine (Editions Alain Ducasse)
Germany – Caramelized, Smart Cookbooks (Caramelized)
Lebanon – The Culinary Heritage of Lebanon (Chef Ramzi)
USA – The Food Lover’s Guide to Paris, Patricia Wells (Workman)
3. - Cuisines
C01 - Local
Colombia – Cocina de Regiones (MNR)
Finland – Tornedalsmat pä Margits vis, Spolander (A La Carte)
Mexico – Puro Bola y Mirasol, Andanzas del Chile en Zacatecas, José Francisco
Román Gutiérrez, Leticia Yvonne del Río (More Valladolid)
Peru – La Gran Cocina Mestiza de Arequipa, Alonso Ruiz Rosas (Gobierno Regional de Arequipa)
Poland – The Cookery of Lower Silesian Woodlands, Jan Akielaszek (Borow Lasow-Kuchnla Mysliwska)
Russia – Bazaar, Kazan and Dastarkhan, Stalik Khankishiev (AST)
C02
- Foreign
Australia – Cooking from the Heart, A Jewish Journey, Gaye Weeden, Hayley Smorgon (Hardie Grant)
India – Romancing the Chilli – Sunita Gogate. Sunil Jalihal (Rupa)
Lebanon – Armenian Cuisine, Aline Kamakian, Barbara Drieskens (Kamakian – Drieskens)
Russia – Mirovaia Kuhnia, Chekalova, Delerins (AST)
USA – Three World Cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira)
C03
- French
Argentina – La Cuisine d’Olivier, d’Auch à Buenos Aires, Olivier Falchi (Sofitel)
Chile – Recetas con Historia, Ecole Culinaire Française (Altara – Mireaux)
India – The Pondichery Kitchen, Lourdes Tiruvanziam-Louis (Westland)
Japan – Petite Encyclopédie de la Cuisine Française, Shizuo Tsuji Culinary Research (Shibata Shoten)
Sweden – Den Franske Bagaren – Sebastien Boudet (Bonnier)
USA – La Tartine Gourmande, Béatrice Peltre (Roost Books)
C04
- Italian
Australia – Limoncello and Linen Water, Tessa Kiros (Murdoch)
Bermuda – Amore Bermuda, Livio Ferigo (Inside Edge)
China – Italian Popular Recipes, Zhang Xiu Yong (Textile Press)
Luxembourg – Cucina Mia, Georges Hausemer, Veronique Kolder (Guy Binsfeld)
UK – Polpo, Russell Norman (Bloomsbury)
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GOURMAND MAGAZINE
Issue 33 / January 2013
C05
- Mediterranean – Dun Gifford Award
France – L’Huile d’Olive, L’Or de la Provence, Elisabeth Scotto, Olivier Baussan, Edouard Sicot (Le Chêne)
Mexico – Olivos en la Cultura, en el Arte y el Paladar (Ambar Diseño)
Spain – Anima Mediterránea, Bernd Knoller, Xavier Moya (Deia Books)
UK – Jerusalem, A Cookbook, Ottolenghi, Tamimi (Ebury)
USA – Lasalette Cookbook, Chef Manuel Azevedo, (Henrique)
C06
- Scandinavia
Denmark – Royal Smushi (Fadl’s Forlag)
Finland – Savoy, Kari Aihinen (Paasilinna)
Greenland – Nerisassiassaatigut – Our Ingredients (KNI)
Norway – Mat Fra Senja, Roger Kristiansen, Eirik Nilssen (Impuls)
Sweden – Nordens Bästa Mat, Katja Palmdahl , Viola Adamsson (ICA)
C07
- Eastern Europe
Hungary – Halak es Haletelek, Szabo, Hoitsy (Corvina)
Lithuania – 7 Ingredienti, Alfas Ivanauskas (Laskos Valandros)
Netherlands – Recepten uit Voormalig Joegoslavie, Zrinka Oberman, Goran Todorovic (Fontaine)
Slovenia – Okusi Pokrajin, Dr. Janez Bogataj, Stevo Karapandza, Photos: Janez Puksic (Studio Moderna)
USA – New Ukrainian Cookbook, Annette Ogrodnik Corona (Hippocrene)
C08
- Asian
Australia – What the Heck is Filipino Food, Adrian Briones (Hope Street)
Bali – The Food of My Island Home, Janet De Neefe (plum)
Canada – Burma, Naomi Duguid (Artisan USA-Random House Canada)
Czech – SaSaZu Cookbook – Chef Shahafa Shabtaye (SaSaZu)
Ireland – Saba: The Cookbook, Taweesak Trakoolwattana, Paul Cadden (Saba Dublin)
Sri Lanka – Koluu’s Cookbook (BT Options)
UK – Pomegranates and Roses, Ariana Bundy (Simon and Schuster)
C09
- Chinese
Australia – Simple Chinese Cooking Class, Kylie Kwong (Penguin)
China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)
France – Les Séductions du Palais, Jean-Paul Desroches, Françoise Sabban, Thomas Duval (Actes-Sud, Musée du Quai Branly)
UK – Simple Chinese Home Cooking, Every Grain of Rice, Fuchsia Dunlop (Bloomsbury)
USA – The Hakka Cookbook, Linda Lau Anusasananan,Alan Chong Lau (Univ.of California)
C10
- Indian
Canada – The Tastes of Ayurveda, Amrita Sondhi (Arsenal Pulp Press)
India – The Yellow Chilli Cookbook, Sanjeev Kapoor (Popular Prakashan)
Singapore – Spice Pot Pourri, Dr.Uma Rajan (Indian Restaurants Association, E-Quill Media)
UAE – Vandana Veggie Creations, Vandana Jain (Jain)
UK – Reza’s Indian Spice, Reza Mahammad (Quadrille)
USA – India – A Culinary Journey, Prem Souri Kishore (Hippocrene)
C11
- Japanese
Brazil - A Cor do Sabor - A Culinária Afetiva de Shin Koike, Jo Takahashi (Melhoramentos)
Czech – Sushi Doma, Roman Vanek, Marek Hora (Prakul)
France – Sushi Manga – Chihiro Masui (Flammarion)
Japan – Moco’s Kitchen – Mocomichi Hayami (Nippon Television Network)
Spain – La Cuina Japonesa del Kabuki, Ricardo Sanz, Juan Menendez Bellver (Planeta Mas)
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GOURMAND MAGAZINE
Issue 33 / January 2013
C12
- Arab
Belgium – Mijn Arabische Wereldkeuken, Fatima Marzouki (Lannoo)
Canada – Modern Flavors of Arabia, Suzanne Husseini (Appetite)
France – Délices des Mille et une Nuits, Kamal Mouzawak (Grund)
Palestine – The Gaza Kitchen, Laila El-Haddad, Maggie Schmitt (Just World Books)
UAE – With a Pinch of Spice, Fusion Flavors of Dubai, Laila Al-Khaja (Motivate)
C13
- African
Ghana – Taste of Africa Cookbook, USAID (West Africa Trade Hub)
Guinea – Cuisines de Guinée, Nadine Bari, Jose Maka-Ingenbleek (L’Harmattan Guinée)
Lesotho – Cuisine of the Mountain Kingdom, Sekamotho Ska Moteane (Ska‘s Kitchen)
Portugal – Tempero da Morena, Eunice Meneses, Sonia Trigueirao (Marcador)
South Africa – Tastes from Nelson Mandela Kitchen, Xoliswa Ndoyiya, Anna Trapido (Real African Publishers)
C14
- Latin America
Argentina – Tierra de Fuegos, Francis Malmann (VR Editoras)
Colombia – Libro Premio Nacional de Gastronomía 2007-2011 (Ministerio de Cultura)
Guatemala - Tamales de Guatemala (D- Buk Editores)
Mexico – En la Milpa, Enrique Olvera (Pujol)
Uruguay – Nuestras Recetas de Siempre, Hugo Soca (Aguaclara)
USA – Gran Cocina Latina, Maricel Pressilla (WW Norton)
C15
- Street Food
Australia – The World’s Best Street Food (Lonely Planet)
Canada – Moutarde Chou, Emilie Villeneuve (Éditions Cardinal)
France – Burgers, Le Camion qui Fume, Kristine Frédérick (Tana)
Switzerland – Shanghai Strassenküchen, Julia Dautel, Nicole Keller (AT Verlag)
USA – Truck Food Cookbook, John T.Edge (Workman)
C16
- Jewish
France – Cuisine Familiale Juive d’Algérie, Mélanie Bacri (Grancher)
Hungary – Jewish Cuisine more than Kosher, Kolosvai Ildiko (Casteleart)
Italy – La Mia Cucina Kasher, Giuliana Giannetti (Sovera)
Mexico – Sefra Dayme , Cien Años de Cocina Judeo-Damasquina en México, (Ambar Diseño)
UK – Recipes from my Jewish Grandmother, Marlena Spieler (Anness)
C17 - US Cuisine
Denmark – New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag)
France – New York , Les Recettes Cultes, Marc Grossman (Marabout)
Germany – Soul Food – Sven Katmando Christ (Trikont)
Japan – America Nanbu No Katei Ryouri, A Taste of the Southern Home, Natsuyo Anderson (Chuoh Publishing)
USA – James Beard Foundation Best of the Best (Chronicle)
4. - Lifestyle
D01
- Sustainable
Ecuador – Hijos del Maiz (Rallt)
France – Wild Food (Les Éditions de l’Epure)
Italy – Dinamica , La Petraia – Susan McKinna (Petraia)
Mexico – Plants of the Mayan World, Svetlana Alexsandroff (Agnia Company)
Netherlands – Het Insectenkookboek, Dicke, Van Gurp, Van Huis (Atlas/Contact)
USA – Zuppe, The Sustainable Rome Project (Little Book Room)
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GOURMAND MAGAZINE
Issue 33 / January 2013
D02
- Health
Canada – Meals that Heal Inflammation, Julie Daniluk (Random House Canada)
Croatia – Cookbook, Nutrition and Medical Advice for Retired People, Josko Kalilic (Kalilic)
Malaysia – Food for Your Eyes, Dr.Kenneth Fong Choong Sian, Goo Chui Hoong (Star)
New Zealand – Goodness me, It’s Gluten Free, Vanessa and Mary Hudson (Goodness Me)
Sweden – Matfrisk, Lars Beckman, Lars Franzen, Fredric Andersson (Ägrenshuset)
Venezuela – Mi Lonchera, Armando Scannone (Fundación Seguros Caracas)
D03
- Children
Australia – The Junior Gourmet, Elizabeth Long (Five Mile Press)
Netherlands – Buitengewoon Family Kookbook, Ammerlaan Styling (C100)
South Africa – Cook with Josh, Josh Thirion, (Random House Struik)
Spain – Cocinando con Arte, Alicia Jimenez, Natalia Garcia (Sobremesa Editorial)
UK – French Children don’t throw Food, Pamela Druckerman (Doubleday)
USA – Mom 100 Cookbook, Katie Workman (Workman)
D04
- Food Literature
Argentina – S/T Sabores Versus Tiempo, Graciela Audero (Universidad Nacional del Litoral)
Netherlands – Literalicious, Koen de Groote (Lalito)
Norway – Mat/Viten, Iver B.Neumann, Thomas Ugelvik (Universitetsforlaget)
Spain – No dejes a los Niños Solos en la Cocina, Laura Torné, Javi Garcia (Torne-García)
USA - Yes, Chef, A Memoir, Marcus Samuelsson (Random House)
D05
- Culinary History
France – Dictionnaire de la Gourmandise, Sucreries et Friandises, Anne Perrier-Robert (Robert Laffont)
Mexico – Comida, Cultura y Modernidad en Mexico, Laura Elena Corona, Catharine Good Eshelmann (INAH)
Spain – La Cocina de los Valientes, Pau Arenos (Ediciones B)
Turkey – 1236 Selcuklu Muffagi, Muhammed Ömür Akkor, (Ömür Akkor Yavinlari)
USA-Thomas Jefferson’s Crème Brulé, Thomas J.Graugwell (Quirk Book)
D06
- Culinary Travel
Estonia – Seto Köok Pölvest Pölve, Laivi Mesikäpp, Indrek Kivisalo (Setomaa Turism)
France/USA – New York, Alain Ducasse (Les Éditions Culinaires – Stewart, Tabori, Chang)
OECD – Food and the Tourism Experience, The Korea Meeting (OECD)
UK – Ken and Ching, Exploring China, Ken Hom, Ching-He Huang (BBC)
USA – Coquilles, Calva and Crème, Dryansky (Pegasus)
5. - Subjects
E01 - Easy Recipe
Argentina – Recetas de Familia, Ana D’Onofrio (La Nacion)
Austria – Der Goldene Plachutta (Christian Brandstätter)
Dominican Republic – El Sabor de mi Tierra, Socorro Castellanos (Aguilar)
France – Grande Table, Petite Cuisine, Trish Deseine (Marabout)
Ireland – How to feed your family on less than 10 euros a day, Elizabeth Bollard (Orpen)
Japan – Nobu – The Sushi Cookbook (Sekai Bunka)
E02 - Single
Canada – Le Cochon du Museau à la Queue, Fédération des Producteurs de Porc du Quebec (Transcontinental)
Greenland – Tuttu Reindeer, Michael Rosing (Milik)
Italy – Arancia, Carmelo Chiaramonte, Elvira Assenza (Estemporanee)
Japan – Sukiyaki, Sakafumi Matsumoto (Kazan)
New Zealand – Banger to Bacon, Jeremy Schmid, (Random House NZ)
Poland – Kwiatowa-Uczta-Eating Flowers, Malgorzata Kalemba Drozdz (Egros)
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Issue 33 / January 2013
E03 - Pastry Sweets
Belgium – Patisserie met Fruit, Kris Goegebeur (Lannoo)
China – 70 French Desserts, Francis (Lijiang)
Hong Kong – La Patisserie Artistique, Thomas Lui (Froms Pub)
Mexico – Cocinando Dulce Maricu, Maricu Ortiz, Martha Debayle (Editorial Aguada)
UK – Tea Time, Jean Cazals (Papadakis)
E04 - Barbecue
Denmark – Guld, Danish National BBQ Team (Lindhardt og Ringhof)
Namibia – Beste Boerebraaie in Namibie, de Kok, Genis (de Kok, Genis)
Uruguay – Gran Libro de Parillas, Oyenard, Acuña (Essentials)
Norway – Pa Grillen, Andreas Viestad, Jon Krog Pedersen, Mette Randem (Cappelen Damm)
USA – Weber’s Smoke, Jamie Purviance (Oxmoor)
E05 - Fish & Seafood
China – Seafood 6800 Recipes, Chen Zhihan (Hunan Fine Arts)
Dominica – 53 Recipes of Diamond Back Squid Recipe Book, Mitsuhiro Ishida, Takahiko Yasuda, Norman J. Morris (Dept. of Fisheries-Paramount Printers)
Israel – Mul-Yam Seafoodpedia, Chef Yair Yosefi, Shalom Maharovsky, Yoram Nitzan.
Photos: Clay McLachlan, Design: Dan Alexander (À Point Books)
Netherlands – De Oosterschelde Kreeft, Ronald Timmermans, Remko Kraaijeveld
(Kommma-Princess Books)
Portugal – O Melhor Peixe do Mondo, Fatima Moura (Assirio Alvim)
E06 - Vegetarian
Brazil – Naturalissima, Tatiana Cardoso (Alaude)
Canada – Eat Raw, Eat Well, Douglas McNish (Robert Rose)
Germany – Greenbox, Tim Mälzer (Mozaik)
Mauritius – Every Day Vegetarian, Malika Kallichum (Malika Kallichum)
USA – Eat and Run, Scott Jurek (Houghton Mifflin Harcourt)
E07 - Chocolate
Belgium – Shock-O-Latier, Dominique Persoone (Njam)
Brazil – Chocolate with Brazilian Fruit, Tainá Zanetti, Franz Xavier Odermatt (Sebrae)
China – Handmade Chocolate, Wang Seng School (Qingdao Publishing)
Cuba – El Cacao y Chocolate de Cuba, Niurka Nuñez Gonzalez (Fundación Fernando Ortiz)
Hong Kong – Naturally Peninsula Chocolate Flavours, Ardyn Bernoth, Edmond Ho (PPP Company)
Italy – Peccati al Cioccolato, Luca Montersino (Sitcom)
UK – Chocolate as Medicine, Philip K. Wilson, W. Jeffrey Hurst (Royal Society of Chemistry)
E08 - Bread
Austria – Brot im Klartext (Trauner)
Denmark – Meyer’s Bagebog, Claus Meyer (Lindhardt og Ringhof)
France – Le Tour du Monde en 80 Pains, Jean Philippe de Tonnac (Orphie)
Singapore – Bread Winners, Yong Don (Marshall Cavendish)
UK – Bread Revolution, Duncan Glendinning, Patrick Ryan (Murdoch Books)
E09 - Cheese
Belgium – Le Herve – Bien Plus qu’un Fromage, Fabienne Effertz, Jean Pierre Gabriel (Jean Pierre Gabriel)
Estonia – Juust, Kadri Kroon (Ajakirjade)
France – Du Chèvre tous les Jours (Le Cherche Midi)
Switzerland – Meine Schweizer Kühe, Andreas C. Studer (Benteli)
Tunisia – Fromage Lait de Chamelle, Fadhel Briki (Editions Universitaires Européennes)
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GOURMAND MAGAZINE
Issue 33 / January 2013
6. - Charity & Fund Raising
F01 - Africa
Benin – Cotonou (Fatom – Fondation Atefomais)
Ghana – Taste of Africa Cookbook (USAID West Africa Trade Hub)
Spain – Recetario Africa en los Fogones (Casafrica – Habitafrica)
South Africa – Stella’s Sephardic Table, Stella Cohen (Hoberman)
Zambia – The DSA Cookbook (Kazuma)
F02 - North America
Canada – Breast Wishes for the men in our Lives, Breast Friends (Gateway)
Canada – Les Recettes du Kiosque de Limonade, Katrine Paradis, Marie-José Morin (Trécarré)
Canada – 100 Recettes pour Toi Mon Coeur, Marylène Langlois (Transcontinental)
USA – The Microsoft Cookbook (Microsoft)
USA – Twist it Up, Jack Witherspoon (Chronicle)
USA – American Grown, Michelle Obama (Crown)
F04 - Latin America
Chile – 20 Buenas Razones para Comer en Familia (Fundación de la Familia)
Colombia – Recetas de San Basilio de Palenque, Cocina Criolla de Vedda Vedda (Fundación Transformemos-Ministerio de Educación Nacional)
Mexico – Children of the Refugio Cookbook, Seth J. Cloutman (Rengio)
F05 - Asia
Bahrain – 50Th Anniversary Cookbook (St.Christopher School)
Brunei – Rasa and Warna. Flavours and Colours, Siti Kaprawi (Brunei Social Council - Pentagram Design)
Hong Kong – The Clearwater Bay School Cookbook (Gear Printing)
Singapore – Spice Potpouri, Dr. Uma Rajan (E-Quill Media)
Thailand – Royal Project Foundation, Suthipong Suraya, Photos Karb Style (Modern Center)
F06 - Australia / Pacific
Australia – Lentil as Anything (Ilura)
Australia – Cooking from the Heart (Haileybury School)
Australia – Devil of a cookbook, Fiona Hoskin, (Thermomix in Australia)
Australia – The Sustainable Table, Cassie Duncan, Hayley Giachan (Sustainable Press)
New Zealand – Nic’s Cookbook (Scholastic)
New Zealand – Volcanic Kitchens, Egger (Lastingimages)
New Zealand – NZ Rugby Kitchen, NZ Rugby Foundation (Random House NZ)
F07 - Europe
France – Claude de Chez Maxim’s, Alain Bernard (Arka)
Ireland – Get Cooking (Beam Services)
Malta – Kidney for Life Cookbook, Dr. Caruana, James Muscat (Vivian Corp.-Transplant Malta)
Scotland – The Killer Cookbook (Morgue)
Spain – Recetas con Historia (Fundación Juan Muñoz)
Sweden – Gudarnas Föda, Anna-Sofia Winroth (Gefle Chocolaterie-Gävle)
Turkey – Bir Omur Bin Tutam Lezzet, Melahat Kinoglu, Mehves Pisak (Meines)
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GOURMAND MAGAZINE
Issue 33 / January 2013
WINE AND DRINKS BOOKS
In 2012, a total of 62 countries participated in the Gourmand Awards for Wine
and Drinks books. The finalists are from 32 countries.
W-1.1. - Hall of Fame
UK – Wine Grapes, Jancis Robinson, Julia Harding, Jose Vouillamoz (Allen Lane)
W-1-2. - Wine Book Publisher
Sweden – Grenadine
W-1-3. - Wine Magazine - VACANT in 2012
W-1-4. - Wine Book of the Year
Belgium – Le Domaine de la Romanée Conti, Gert Crum, Jan Bertelsman (Lannoo)
France – Les Métiers du Vin, Pierre Citerne (Nouvelles Editions Loubatières)
Russia – Cognac, Armagnac, Calvados (Eksmo)
Spain – Els Vins i Caves de Catalunya (Andana)
Sweden – Tjugo Skanska Vingardar, Jansson (EBBAB)
W-1-5. - French Wine
China – Seasons of the Vineyard, Alain Castel, Lancat Su (Citic)
France – Le Vin de Paille du Jura, Philippe Bétry (Aréopage)
Italy – I Vini Francesi del Guardiano del Faro, Roberto Mostini (Agapantos)
Sweden – Champagne, Andreas Kjörling (Grenadine)
USA – The Finest Wines of Burgundy, Bill Nansen (University of California)
W-1-6. - Europe except France
Austria – Wein-Gut Österreich , Hans Stoll (Trauner)
Italy – Trentodoc, Nereo Pederzolli, Francesco Spagnolli, Romano Magrone (Artimedia-Valentina Trentini)
Spain – Txakoli de Bizkaia, El Viaje, Mikel Garaizabal (Diputación Foral de Bizkaia)
Sweden – Cava – Sparkling Happiness, Anna Wallner (Grenadine)
USA – Brunello di Montalcino, Kerin O’Keefe (University of California Press)
W-1-7. - New World Wines
Argentina – Vino Argentino, Laura Catena (Catapulta)
French Polynesia – Vin de Tahiti, Dominique Auroy, Dominique Jézégou (Feret)
Lebanon – Zawaq Guide, Muriel Rozelier, Sibylle Rizk (Le Commerce du Levant-Tamyras)
Mexico –- Guia Catadores del Vino Mexicano, Rodolfo Gerschman (Planeta Mexico)
USA – The Vineyard at the End of the World – Malbec, Ian Mount (WWNorton)
W-1-8. - Wine Tourism
France – Sur la Route du Vignoble de Cognac, Denis Montagnon, Olivier Bompas (Hachette-Tourisme)
Germany – Wein und Architektur (Detail)
Italy – Grandi Vini di Piccole Cantine, Pozzali, Graziani (Gribaudo)
Spain – Rutas del Vino , Manuel Colmenero (Lunwerg)
UK – Quintessential Wine, Matthew Jukes (Quintessentially)
W-1-9. - Guides - VACANT in 2012
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GOURMAND MAGAZINE
Issue 33 / January 2013
W-1-10. - Wine Book for Professionals
Brazil – Wine and Territory, Antonio Cesar Ortega, Daniel Lemos Neziorny (Alinea)
Chile – Manual de Vinificación, Philippo Pszczólkowski; Consuelo Ceppi de Lecco
(Ediciones Universidad Catolica)
France – Le Gourou du Vin, Michel Rolland (Glénat)
Italy – Symposion, Menghini (Firenze University Press)
Spain – Cuatro Siglos de Pazo Baión (Coop.Condes de Albarei)
W-1-11. - Translation
China – French Wine, Michael Joseph (Tourism Education Press)
France – Gigondas (Editions du Bottin Gourmand)
Georgia - The Best Georgian Wines and Spirits (Parnassus-Vinotheca)
Hong Kong – Bordeaux Wine Guide, Gault Millau (Divin Palais)
USA – Saint-Emilion, Dufrénoy, Laugéry (Wine Appreciation Guild-Féret)
W-2-1. - Non Alcoholic
China – Non Alcoholic Juices for Health (CHLIP)
Denmark – Safter, Soren Ejlersen, Umahro Cadogan (People’Press)
France – 1001 Secrets sur le Thé, Lydia Gautier (Prat)
Korea – The Gourmet Guide to Mineral Water (Pica Books)
Sweden – 101 Smoothies, Eliq Maranik (Grenadine)
W-2-2. - Coffee
Austria – Die Kaffeekenner , Wilhelm Gutmayer (Trauner)
Belgium – Latte Art, Peter Hernou (Tectum)
Brazil – Café (Melhoramentos)
Cameroun – Café et Acteurs de la Cafeiculture, Martin Cuete (L’Harmattan Cameroun)
USA -Blue Bottle Craft of Coffee, Freeman, Duggan (Ten Speed)
W-2-3. - Tea (with W2-1 Non Alcoholic)
W-2-4. - Spirits
Canada – Canadian Whisky, Davin De Kergommeaux (McClelland Stewart)
China – Investing in Spirits, Zeng Yu (Beijing Zito Books)
Germany – Sake, Rainer Schillings, Ansgar Pudenz (99Pages)
Russia – Single Malt Kitchen – Anton Bylygin, Erkin Tuzmvhamedov (Eksmo)
Sweden – Steffos Spiritbibel, Steffo Törnquist, Helen Pe (Lind and Co.)
W-2-5. - Cocktails
Brazil – Ponto Chic, Angelo Iacocca (Senac)
France – Cocktails by Le Forum, Deborah Rudetzki (Le Chêne)
Italy – Cocktails, Gianfranco di Niso, Davide Manzoni (White Star)
Spain – La Ginebra en la Gastronomía del siglo XXI – Rafael Ansón, Isabel Mijares,
Carmen García Romero (Lunwerg)
UK – World Best Cocktails, Tom Sandham (Jacqui Small)
W-2-6. - Matching Food and Drink
Canada – Papilles Pour Tous, François Chartier, Stéphanie Modat (La Presse)
France – Accords Mets et Vins, Olivier Bompas, Stephane Davet, Rachel Cazadamont (Hachette-Vins)
Iceland – 64º Reykjavik Distillery, Snorri Jonsson, Judith Orlishausen (Reykjavik Distillery)
South Africa – Cellarmasters in the Kitchen, Wendy Toerien (Random Struik)
Sweden – Sommarkväll Med Mat Och Vin, Hakan Larsson (Bonnier Fakta)
Turkey – Raki, The spirit of Turkey, Erdir Zat, Nancy Oztuk (Overteam)
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GOURMAND MAGAZINE
Issue 33 / January 2013
W-2-7. - Cooking with Drink (with W2-6 Matching Food and Drink)
W-2-8. - Beer
Belgium – Alles Belgische Bieren, Hilde Deweer (Stichting Kunstboek)
France – Aimer la Cuisine à la Bière, Patrick Villechaize (Ouest France)
Guatemala – Cerveceria Centro Americana, 125 Años (Bourda Editorial)
New Zealand – Beer Nation, Michael Donaldson (Penguin NZ)
USA – The Economics of Beer, Johan F.M.Swinnen (Oxford University Press)
W-3-1. - Drink History
China – Les Vins d’Histoires, Les Vingt à Boire, He Nong (Lijiang)
France – Vin de Bourgogne, Louis Latour (L’Armançon)
New Zealand – George Fistonich and the Villa Maria Story, Kerry Tyack (Random House NZ)
UK – Alcohol and its Role in the Evolution of Human Society, Ian S.Hornsey (Royal Society of Chemistry)
USA – Vintage Moquegua, Prudence M. Rice (University of Texas Press)
W-3-2. - Drinks Education
China – Tasting Wine, Yao (Chemical Industry Press)
Israel – The Kosher Grapevine, Irving Langer (Gefen)
Serbia – O Vinu – Mika Dajmak (NKK)
Spain – Como Quiero que me Sirvan el Vino, Arturo Pardos (Alianza)
Sweden – Vinet Och Miljön, Britt and Per Karlsson (Carlssons)
W-3-3. - Drinks/Wine - Photo/Illustrations
China – Seasons of the Vineyard, Alain Castel , Pascal Faucouneau (Citic)
France – Elixirs, Jane Anson, Isabelle Rozenbaum, Francis Ford Coppola, Sophie Brissaud (La Martinière)
Norway – Sushi og Vin, Salvesen, Nancy Bundt (Ashehoug)
Sweden – Styrkans Magi – Bengt Goran Kronstam, Claes Lögren (Max Strom)
USA – The Wine Region of Rioja, Ana Fabiano (Sterling)
W-3-4. - Drinks Writing
China- Charms: In the River of Wine – Shen Ai Nin (Jiangsu People Publishing House)
France – Florilèges et Discours Savants sur le Vin – Azélina Jaboulet-Vercherre (Feret)
Japan - Wine and Dine Diplomacy, Megumi Nishikawa (Sekai Bunka)
Peru – Pisco Allegories, Alegorias al Pisco, Gustavo Tataje, Leticia Rengifo
(Universidad San Martín de Porres)
USA – The Juice, Jay McInerney (Knopf)
W-3-5. - Drinks Literature and Novels (with W3-4 Drinks Writing)
W-3-6. - Health and Drinks
France – Vin et Médecine, Marc Lagrange (Féret)
Germany – Die Bier-Diät, Jens Bujar, Ulrike von Bülow (Ullstein)
Spain – Els Caputxins les Herbes Remeieres, Fra Valenti Serra de Manresa (Mediterrania)
UK – The Little Book of Alcohol, Vanessa Rodgers (Jessica Kingsley)
USA – Drink Thin, Haddad (Createspace)
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Issue 33 / January 2013
GOURMAND MAGAZINE
To watch the
video, click on
the picture!
Guest
Information
THE PARTICIPANTS
Between November 15,
2011 and November
15, 2012, a total of 171
countries participated in
the Awards. Gourmand
had to open a new office
dedicated to the increasing number of books with
new computer systems, at
Marqués de Urquijo, 6 in
Madrid. The headquarters
for the business stay at
the permanent address,
Pintor Rosales 50. The
two offices are very close.
THE WINNERS
The winners by countries
were announced Decem-
ber 5, 2012. These winners from 105 countries
qualify for the “Best in
the World” competition,
thanks to the quality of
their books. Winners
were all contacted personally. They can buy
the winner self adhesive
sticker. They can order
the winner certificate.
The impact on Christmas sales of the winning
books is immediate.
THE FINALISTS
This year, we could publish
the shortlist of finalists
ahead of schedule, thanks
to the hard work of the
staff and our new computer process. There are 389
finalists from 86 counries,
with 5 finalists in each category. The list of finalists
is in alphabetical order by
country , within each category. All the finalists have
the right to buy the “Best
in the World Self Adhesive
Sticker”. They register for
the Gala event at Carrousel du Louvre. Last year
nearly 90% of finalists
were present or represented at the event, and there
were 1250 guests. The
tickets are sent at the end
of January.
BEST IN THE WORLD
The Carrousel du Louvre
is very glamorous. The
best international fashion
shows come there. It is
under the Pyramid. The
entrance is 99 rue de
Rivoli , 75001 Paris. The
Gourmand Awards are
announced February 23,
2013, starting at 20.00 H.
The guests are seated in
tables of ten. There will be
cold snacks of foie gras,
chocolate, fancy breads,
champagne, wines and
soft drinks on all tables
from the start. There will
be no service during the
awards ceremony or
afterwards. The event
will be filmed by various
televisions, including the
China Food Network.
For each category, the
front covers of the finalists
books are shown on the
23 meters stage screen.
Continue on
the following page.
page 15
Issue 33 / January 2013
GOURMAND MAGAZINE
To
watch
thebook will be
Only
one
video, click on
called
to
the picture! the stage. The
others will not be ranked.
The number one winner, alone or with a
group walks to the
stage, with music and
the applause of the
audience. They receive
the certificate on the
stage, and they can
make a short speech
of less than 30 seconds. Usually two
thirds of recipients just
say one or two “Thank
you” phrases, a few
will have impacting
phrases.
many meetings because of the awards..
It is very international,
with 35% of the guests
last year coming from
outside Europe, and
some 50% from Europe outside France.
The French are the
first country group,
with some 15% of the
guests. Photos at the
event are available
from our professional
photographer Tibor
Báràny. Please contact
him directly via email:
www.tiborfoto.com
PARIS COOKBOOK
FAIR
All the winners books
are exhibited at Paris
Cookbook Fair February 22-24, 2013. They
include the finalists and
the other winners. All
finalists qualify to register as VIP Professionals for Paris Cookbook
Fair, which gives them a
permanent 3 day entry
pass for two persons,
invitations to all events,
a listing in the Yearbook
and Catalogue. The
cost is 350 Euros. It is
the best way to prepare
in advance for contacts
and meetings.
Paris Cookbook Fair
opens at 10 am on February 22, 2013.
Welcome to Paris!
Do not hesitate to
contact our office for
all information on the
Gourmand World
Cookbook Awards:
[email protected]
The list of winners is
available the next day,
and released to the
media. Beyond the
honours, the impact
is huge on sales, and
foreign rights deals. For
some authors it can
change their life, launching a new career. It
is also great fun, with
page 16
Photo by mikum, www.picspack.de
They do not know
before that they have
won, and emotions are
quite visible. Photos
are taken after receiving the certificate.
There is no dress code,
the rule is to be comfortable and elegant. There will be many photos
and filming. National
dress is encouraged,
it is a perfect moment
to be proudly showing
the beautiful traditional
dresses of many countries. Some guests are
very elegant and innovative in striking party
dress.
The Gourmand World Cookbook Awards 2013 at
Carrousel du Louvre will become a unique and glamorous event.