|  | | | | | | | Winner:
Le Cordon Bleu French Cuisine Basic of Basics, Showing One Classic Dish and One Modern Dish for Each Specific Product or Technique.
Over 700 Photos
(Bunka Publishing – Japan)
The most modern cookbook this year comes from Japan. It shows in just one hundred pages the strength of the French classics as well as the new approaches. This is possible thanks to the experience of Le Cordon Bleu with foreign students and readers, and the Japanese style, design and photography. A masterpiece.
| | | | Honourable Mentions:
The Balthazar Cookbook, Keith McNally, Riad Nasr, Lee Hanson and Kathryn Kellinger
Foreword by Robert Hugues (Clarkson Potter – USA)
The best of French brasserie cooking, from one of the best loved french restaurants in the US. It is the best french brasserie in America, and competes well for Best in the World. The foreword by Robert Hughes is among the very best ever written for a cookbook. | | | Honourable Mentions:
La Cuisine du Soleil, Rezepte und Geschichten aus Meiner küche in Südfrankreich, by Julie Landis
(At Verlag-Switzerland)
Among the many cookbooks inspired by Provence, this one is the best this year, with 150 recipes that work and a charming personal vision.
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