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Winner:
Flaveurs, Philippe Rochat
Préface de Jean-Claude Ribaut
Photos: Pierre-Michel Delessert
Textes de Véronique Zbinden
(Favre - Switzerland)
The chef from Switzerland is now rated among the very best in the world. Flaveurs is his way of naming the simultaneous feelings in the mouth and the nose. This is a very important book. | |
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| Honourable Mentions
O Cozinheiro e o Mar
A Cozinha de Edinho Engel e o Restaurante Manacá
Photography: Romulo Faldini
(DBA- Brazil)
Great Chefs are now found in many different countries. Manacá restaurant is in Brasil. |
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| Honourable Mentions
Take 6 ingredients,
Conrad Gallagher
(Kyle Cathie-Great Britain)
The 100 Chef recipes work for the average reader. Gallagher is now in Capetown, South Africa, after New York and Dublin, where he was the youngest chef to win a Michelin star in 1993. He has been labeled in his country, Ireland, “as hot as Tarantino”. | |
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| Honourable Mentions
Gold, Holz, Stein
Stefan Wiesner, Gisela Räber
(At Verlag – Switzerland)
Chef Stefan Wiesner has a special relationship with nature, to be compared with Michel Bras of France or Andoni Luis Aduriz of Restaurant Mugaritz in the Basque country. For them, the products of nature are the gold of the chefs..
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| Honourable Mentions
Entre Mar I Muntanya, Apunts de Cuina a l’Emporda
Mas Pau – Xavier Sagrista
Fotografies de Francesc Guillamet
Ilustracions de Perico Pastor
Incluye el recetario en castellano, avec les recettes en français
(Editorial Empuries – Catalunya – Spain)
Mas Pau is El Bulli magic at best. This book is a small gem. The photographer is again Francesc Guillamet. |
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| Honourable Mentions
Terjes Kjokken
Terje Ness
(Gyldendal Fakta – Norway)
Norway is becoming a culinary tourism destination, thanks to chefs like Terje Ness and excellent products. | |
