| WINNERS LIST THE BEST IN THE WORLD GOURMAND WORLD COOKBOOK AWARDS 2003 COOKING AND DRINKING WORDS BARCELONA, FEBRUARY 27, 2004 THE PROGRAM IN BARCELONA
This year we have listed in many cases both the winners to whom we give a “Best in the World” Gourmand Award, and the books that came close to winning, to whom we give an “Honourable Mention”. The competition is very difficult, the quality and quantity of books keep increasing. Thus 33 countries are present in the “Gourmand World Cookbook Awards” in Barcelona, against 21 countries at Chateau de Brissac last year.
The best books are in English (31%, against 28% last year), Spanish (14%, same as last year), French (14%, down from 16% last year), German (12%, against 17% last year), Scandinavian languages (9%, up from 6%), and others (20%, against 19% last year). The German decline reflects the crisis in quantity and quality of the German cookbook market, while the rest of the world remains strong. The best books are now published simultaneously in their original language and English, so many of our winners are also available in English.
This year approximately 24.000 food and wine books titles were published, including new books, translations and reprints. The following list shows the “Best in the World”, the winners among 4000 new books that competed in 2003 in the “Gourmand World Cookbook Awards”.
The lists of winners by countries are also available.
Edouard Cointreau
Gourmand World Cookbook Awards
Pintor Rosales, 36
28008 Madrid
Spain
GUEST STAR
DUN GIFFORD
Dun Gifford is Chairman of the Board and President of Oldways Preservation Trust, Boston, Massachusetts, since 1988. Oldways is a nonprofit educational organization that promotes healthy eating based on the “old ways”, the traditional cuisines of cultures from all over the world.
What makes Oldways different from other organizations is its combination of scholarly grounding in science, strong social conscience, and commitment to culinary excellence. Buying food, according to its philosophy, involves choices between good and bad, fresh and processed, locally grown and imported, and sustainable as opposed to solely commercial. Oldways’ primary objective is to preserve and promote healthful, environmentally-sustainable food and agricultural traditions of diverse cultures – in other words, to preserve the “old ways”.
- Encyclopaedia Britannica Medical & Health Annual, 1997
Oldways is an extraordinary foundation that brings together – often in romantic foreign climes – nutritionists, enviromentalists, historians, anthropologists, chefs, and food writers from the U.S., England, Australia, and Japan, to enjoy and argue about traditional ways of eating that seem much healthier than the way we eat in most of the industrialized world.
Jeffrey Steingarten, The Man Who Ate Everything, 1997
Dun Gifford is an extraordinary man. After Harvard College, Harvard Law School and the US Navy, he went to Washington for a few years. In 1968 he was National Campaign Coordinator, in the Presidential Campaign of US Senator Robert F.Kennedy. To this day he has remained close to Senator Edward Kennedy. After 1970, he was active in finance in Boston, for instance as Vice President of Cabot, Cabot and Forbes. He also was co-owner, manager or investor in various restaurants in the Boston area such as the famous Harvest. It was during a financial business visit to China that he decided to change the focus of his life to the Oldways and food. As James Mellgren said in the Gourmet Retailer : “Oldways has set itself a daunting task. Quite simply, to change the way America – if not the world – eats. By examining traditional foodways, they want to convey a more healthful way of eating, farming, and thinking about food. Only if you had lived in a closet for the last several years could you be unaware of the celebration of Mediterranean cuisine as a healthful, satisfying diet. Much of this awareness must be credited to Oldways.
Directorships and Associations:
1966 – Present Trustee, Worth Bingham Fund Journalism Awards,
Washington, DC
1998-PresentMember, International Jury for Annual Gourmand World Cookbook Awards
2003- PresentAdvisory Board Member, Beverage Institute for Wellness & Health.
2000-PresentCheese of Choice Coalition
PUBLICATIONS (partial listing):
“Dietary Fats, Eating Guides, and Public Policy: History, Critique, and
Recommendations”, American Journal of Medicine, January 2003.
“Reflections on the Eroding Diversity of a Globalized Food Supply”,
Georgetown Journal of International Affairs, Summer/Fall 2002
“Mediterranean Diets”, American Journal of Clinical Nutrition, June 1995
“Meals Aboard Whaleships: Edible? Inedible? Incredible? “Proceedings,
Oxford Symposium on Food and Cookery (1998)
“The Bayeux Tapestry Feast”, Proceedings, Oxford Symposium on Food
and Cookery (1999)
“Spilled Milk in the Canterbury Tales,” proceedings, Oxford Symposium on Food
and Cookery (2000)
“The Mediterranean Diet As A Food Guide: The Problem of Culture and History”,
Nutrition Today, November/December 1998
GUEST STAR
CHEF FATEMA HAL
Born in Morocco, Fatema Hal has a degree in Arab Literature and studied Ethnology at the prestigious École Pratique des Hautes Études in Paris. She has worked for UNESCO and the European Union, and she was a technical advisor to the Ministry of Women Rights in France.
She opened her restaurant “La Mansouria” in Paris in 1985, and has become the reference for tradition, hospitality and cookery culture. She believes in the value of recovering the past, and building bridges with the future, through an understanding of the human values and techniques in the culinary sector.
Publications:
Les Saveurs et les Gestes (Stock 1985)
Cuisines et Traditions du Maroc
Le Livre du Couscous (Stock 2000)
Cuisine du Maroc (Editions du Pacifique 2001)
Recettes Originales du Royaume des Medinas
GUEST STAR
CHEF LE DIVELLEC
Jacques Le Divellec is the most respected chef in France for fish and seafood.
He is also admired by his peers for his outstanding human qualities and ethical integrity, as well as his open mind and attitudes. He runs the restaurant “La Cuisine de la Mer”, in Paris 7, since 1983, after his two restaurants in La Rochelle, on the Atlantic coast, first at “The Yachtman” and then the “Pacha”. He also now has an excellent restaurant in Madrid, at Hotel Villamagna.
Publications (Partial List)
La Cuisine de la Mer (R.Laffont)
Le Regime de la Mer(Solar)
Les Bons Plats de la Mer(Solar)
Les Poissons(Taillandier)
Le Regime de la Mer(Hachette)
Le Larousse des Poissons(Larousse)
Ma Vie(Grasset)
GUEST STAR
ROLAND MAZÈRE
The Star of Perigord cuisine is Chef Roland Mazère, with two stars Michelin at his family restaurant and hotel “Le Centenaire”, a Relais Chateaux in Les Eyzies, in the Province of Dordogne.
Les Eyzies is also the world center for prehistoric caves, with an amazing new museum. Roland Mazère’s cookery is inspired by the products of the Perigord region, the truffles and foie gras .At the same time he is open and creative. He loves simple exquisite food, for him everything starts with the products. He now trusts his intuition and experience more and more, with new ideas blossoming, often finding excellence with less sophistication. He is an experienced traveller, to the Far East as well as Northern Europe, to exchange experience and learn from foreign chefs as well as showing the best from Perigord, the province where the French themselves believe there is the best food.
GUEST STAR
CHEF WAN
The culinary ambassador of Malaysia is a television star with food shows in 19 countries in Asia, from Dubai to Korea. He has also worked as an actor in 8 films and several theatre plays. He is the leading cookbook author in all of Southeast Asia, published in Malay, Chinese and English by Times Singapore.
He started his professional life as an accountant, and worked in an international bank He discovered his passion for cooking in California, and trained there and in France. He masters all asian and western cookery techniques. His goal is to have South East Asia recognized as one of the top five culinary centers in the world.
He is one of the two or three best food telelvision hosts in the world. He has a unique capacity to cook live on television with a complete timing precision, while being at the same time the funniest entertainer, with a direct connection to the audience. He is one of the very few chefs who can really improvise on television both for cooking and for entertaining.
Chef Wan is a real gentleman and one of the most elegant chefs in the world. He is also the kindest, the sweetest, the only one!
Publications:
Chef Wan’s Sweet Treats, 240 Pastry Recipes from Asia’s Most Famboyant Food Ambassador.
(Times Editions-Singapore-First Edition 1998, New Edition 2003)
Simply Sedap! Chef Wan’s Favourite Recipes, Oriental Cooking Made Easy by Asia’s Top Celebrity Chef. 180 Recipes
(Times Editions-Singapore-First Edition 2000-New Edition 2003)
Chef Wan Around the World, The Best Recipes from Asia’s Most Celebrated Chef.90 Recipes
(Times Editions-Singapore-2003)
Publisher of the Year
MICHAEL KLETT
KLETT-COTTA - GERMANY
For his unique contribution to culinary culture with the “Cotta’s Kulinarischer Almanach”, now in its 11th Edition.
In recent years each almanach has a central theme. The latest edition of Cotta’s Culinary Almanach” focuses on French cuisine. It deserves much attention, as it is well balanced and creative in its approach to the various themes: Escoffier, young cuisine, products, etc. French cuisine has not been better explained in recent years. The other books from past years are equally deep and objective. They should be translated to English, French and Spanish, to get the audience they deserve.
Past Winners
2002Larousse (France)
2001La Val de Onsera (Spain)
2000Grub Street (Great Britain)
1999Prisma (Sweden)
1998Vefa Alexiadou (Greece)
1997Gräfe Und Unzer (Germany)
1996Murdoch Books (Australia)
HALL OF FAME
2003 : CULINARY WORLD – OPT ART
Photography and Design : Bruno Hausch
Editorial Director: Christine Messer-Hausch
The six volumes of the Culinary Chronicles inspired publishers, authors and chefs worldwide. The latest volume on fish and shellfish is a masterpiece.They were the first to publish cookbooks that were also art books, both in content and book format. They influenced the books that followed in the same price range. We hope their secret new projects will be again as creative and influential.
2002 :El Bulli 1983-2002
2001 :Le Grand Livre d’Alain Ducasse
Cookbook of the Year
Family Food, A New Approach to Cooking, by
Heston Blumenthal, of the Fat Duck Restaurant in Bray
(Michael Joseph-Penguin-Great Britain)
The 3 Michelin star chef has written himself a very personal and different book. “Family Food” should be required reading for all parents, and all chefs or private cooks. It is also the happiest cookbook of the year.
Finalists for Best Cookbook of the Year
Best Cookbook in North America:
Aquavit and the New Scandinavian Cuisine
Marcus Samuelsson
(Houghton Mifflin – USA)
Marcus Samuelsson was born Ethiopian in Africa, he was raised Swedish in Europe, and has reached fame and fortune in America. The publisher was owned by the French when it produced the book. Beyond these obvious facts, the book is a tribute to the new Scandinavian cuisine which is a surprise only for those who have not followed the superb Scandinavian chefs training, their open mind to foreign techniques, and theisr fantastic genuine, fresh and healthy products. The Swedish leadership in design and creativity is getting results for the Swedish chefs.
Best Food Book in France :
Sucré-Salé
Pierre Gagnaire, Beaugé, Bloch-Lainé, Comolli, Pennor’s, Simon
(Editions de la Martinière – France)
The result of many years of efforts by a team of the best in France, this book is one of the deepest of the year. It goes much further than the usual cookbook with recipes (there are no recipes), and reading it is a must.
Best Cookbook in Latin America :
Antojería Mexicana, Patricia Quintana,
Fotos : Pablo Esteva, Sebastian Saldivar
(Oceano – Mexico)
This is cookbook nº 12 for Patricia Quintana in 25 years.
Best Cookbook in the Middle East:
Le Patrimoine Culinaire du Liban,
Chef Ramzi N.Choueiri
(Chef Ramzi-Lebanon)
Chef Ramzi has surprised everyone outside Lebanon with his outstanding cookbook. It will become a classic.
COOKBOOKS
1.-Best Chef Book in the World
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.
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.
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”.
The Ultimate Greek Cookbook,
by Vangelis Driskas
(Patakis Publishers-Greece)
The 2004 Olympics will be the occasion for many to discover there are great chefs in Greece.
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..
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.
Terjes Kjokken
Terje Ness
(Gyldendal Fakta – Norway)
Norway is becoming a culinary tourism destination, thanks to chefs like Terje Ness and excellent products.
2.-Best Desserts Book in the World
Two Winners:
Gâteaux à la Parisienne, Mrs. Yukiko Ohmori
Foreword by Pierre Hermé
(Shibata Publishing Co. – Japan)
The Japanese have a real passion for desserts. They are very open to foreign techniques, which they are now mastering with their unique flair.
Paco Torreblanca
Fotos : Francesc Guillamet
(Vilbo – Catalunya – Spain)
A stunning book, both from a technical pastry point of view, and for publishing. The photographer is again Francesc Guillamet.
Honourable Mention:
Die Süsse Küche, Das Österreichische Mehlspeiskochbuch,
Toni Mörwald, Christoph Wagner
(NP Buchverlag-Austria)
Austrian pastry is among the best in the world, this book is also among the best.
3.-Best Single Subject Book in the World
Winner :
Gastronomie et Forêt
Christiane Gauthier, Jean-François Lacroix, Paul E.Lambert, Gesti-Faune, Pourvoirie Corporation Fierbourg, Centre de Formation Professionnelle et Collaborateurs.
(Gesti-Faune – Canada)
Food and forest, a very unusual theme, with a very creative treatment and a beautiful production job.It is part of the strong global trend of cookery getting closer to nature.
Honourable Mentions:
Homenaje a la Tortilla de Patatas, José Carlos Capel
Recetas de Ferran Adrià, Andoni Luis Aduriz, Hilario Arbelaitz, Sergi Arola, Martin Berasategui, Joachim Koerper, Josean Martinez Alija, Jean Louis Neichel, Joan Roca, Carme Ruscalleda, Pedro Subijana y Benjamin Urdiain
(Planeta – Spain)
The Spanish omelet deserved this honour.
Granita Magic : Rediscovering the Pleasure of Ices more than 50 Grown-up
Recipes by Nadia Roden
(Artisan-USA)
A rediscovered theme treated in a completely new, fresh way with real talent. The watercolours illustrations also by Nadia Roden are excellent, and perfect for the subject. Nadia Roden is very successful in the United States, with 8 pages in the Oprah magazine!
4.-Best Fish and Seafood Book in the World
Winner:
Bacalao:
Equipo Creativo: Andoni Luis Aduriz, Santos Bregaña, Edorta Agirre
Diseño: Laia, Anne Ibañez Guridi, Deunor Bregaña
Fotos: José Luis López de Zubiria
Equipo Editorial: Francisco Marfull, Celia Pujals, Luis Miguel Calvo
(Montagud Editores – Spain)
This book will become the reference on this subject. It is a masterpiece both from the creative cookery aspect, as well as for the clever beautiful design and publishing job.
Honourable Mentions:
The Oyster Seekers, Recipes and Stories from Britain’s Most Special Seafood Restaurant
Mandy Bruce, Delia Fitt, Mark Stubbs
(Metro Publishing – Great Britain)
A special book from a very special restaurant.
Larousse des Poissons, Coquillages et Crustacés, 400 Recettes
Sous la direction de Jacques le Divellec
(Larousse – France)
Larousse is the best for encyclopedic books on food = Chef Jacques le Divellec is recognized by everyone in France as the top expert on fish and shellfish.
Mikael Christensen Fiskekogebok
(Aschehoug-Denmark)
Scandinavian great chefs are at their best with fish.
Fisch Und Gemüse, Das Perfekte Duo, Rose Marie Donhauser
(Seehamer Kochbuch-Germany)
Vegetables and fish are a perfect combination. Another book that should appeal to a wide international public with translations.
5.-Best Health and Nutrition Book in the World
Winner:
Recipes to Nurture. Over 130 Delicious whole food Recipes.
Aine McAteer, Chef to the Stars
(Penguin – Viking – Australia)
Aine McAteer recipes not only nurture but aim to heal: “The cure is in the kitchen”. The former personal chef to Nicole Kidman, Pierce Brosnan and Robert Redford will change the way you think about healthy food forever. This is her first cookbook.
6.-Best Children Cookbook in the World
Winner:
Family Food, A New Approach to Cooking, by Heston Blumenthal of the Fat Duck Restaurant, in Bray
Photos by Jenny Zarins
(Michael Joseph-Penguin-Great Britain)
This is Blumenthal’s first cookbook. The wonderful text is written by Heston Blumenthal with equal respect for food and children. It combines fun, enthusiasm and technique with a deep understanding of children and their expectations. The 3 star chef talks as equals to children and other readers, this is an extremely rare quality. We all are children at heart with food and the kitchen.
Honourable Mention:
Cooking A Fairytale, by Alexia Alexiadou
Photography: Viviane Athanassopoulou
(Alba Editions – Greece)
Alexia Alexiadou has produced with Alba Editions 3 stunning cookbooks, on cooking for love, the wedding and now for children, a very personal as well as universal approach, which is also surprisingly unusual.
7.-Best Innovative Book in the World
Winner:
Auberge Herborist Hanbuckers
Arnold Hanbuckers
Photos: Bart Van Leuien
(Lannoo-Belgium)
Text in English, Dutch, French
This book is an essential inspiration to create and to taste, with a most open-mind.
Bon Lloc
Mathias Dahlgren
Photos : Ingvar Eriksson
(Prisma – Sweden)
The best of an innovative scandinavian chef, influenced by Catalonia.
Honourable Mentions:
The Cuisine of Le Creuset, Hirano Yukiko
(Chikyumaru – Japan)
In Cooking, the techniques and utensils are universal, the experience of the chef, the products and the recipes make the difference.
Madrid, Capital Gastronómica de Europa
Mercamadrid, El gran Mercado de la Alimentación, Academia Española de Gastronomía, Presidente Rafael Anson, Presentaciones José Maria Alvarez del Manzano, Jose Ramon Gomez de Barreda, Coordinación Editorial Cristino Alvarez,
Fotografías : Sacha Hormaechea
(Lunwerg Editores – Spain)
It all starts at the market, and this innovative book explains the roots of the success of the new Spanish cuisine, now recognized by events such as “Madrid Fusion” and the international press.
8.-Best Easy Recipes Book in the World
Winners:
Classic Conran – Pure, Simple and Satisfying Food, by Terence and Vicki Conran
Photography by Georgia Glynn Smith
(Conran Octopus – Great Britain)
Recipes that work in an attractive cookbook, easy to work from.
Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen, by Annie Roberts, Margrit Biever Mondavi, Victoria Wise
(Ten Speed – USA)
The book is more than a cookbook, it takes you right in one of the best and most efficient kitchens of California.It is also a moving experience by a mother and daughter team, with one of the best writers in the cookbook sector.
9.-Best Foreign Cookery Book in the World
Winner:
The Appetizer Atlas: A World of Small Bites by Arthur L.Meyer and Jon M.Vann
Photographer: Boyd Hagen
(Wiley – USA)
A wonderful practical book which will also make you dream! Arthur L.Meyer has written two other master books. Both authors are experienced chefs.
Honourable Mentions:
Kulinarisches Kroatien,
Text and Photography by Ezeljka Koncic, Elke Schlichter
(Duomundi Verlag – Croatia)
Wonderful Croatian food, with a sDuomonditrong mediterranean influence, and from other regions of Croatia in German.
Mat för gudar: libanesisk matkultur fran Beirut Café
Donald Boström
Photo: Per-Erik Berglund
(Wahlström and Wildstrand-Sweden)
Lebanese cuisine by an expert from Sweden. The photographer is one of the best in the world.
10.-Best Local Cookery Book in the World
Winner:
Tirol Kocht! Lois Hechenblaikner, Karin Longariva, Christoph Wagner
(Verlag Christian Brandstätter-Austria)
Excellent photography and design make this a model for local cookery books, bringing together the best recipes from over 50 restaurants in one of the leading gastronomic regions of Europe.
Honourable Mentions:
Les Cuines de les Terres de Lleida – L’Urgell
Enric Ribera Gabandé
(Editorial Ribera-Rius – Catalunya-Spain)
The current success of Catalan cuisine is rooted in the rich traditions of local cookery of Lleida and the other provinces of Catalunya.
Turkey’s Most Famous and Popular Cooking, The Cuisine from Ayintab’tan Gaziantep’e Yeme Içme, by Ayfer T.Ünsal
(Iletisim – Turkey)
In Turkey, local cookery can be the source of culinary treasures, to be discovered in this book.
11.-Special Awards
Special Award for Creativity
Bouillon! Cultureel Gastronimisch Magazine
(Kosmos – The Netherlands)
Each Bouillon magazine also has an ISBN as a book. It combines in a unique way culinary culture, history, and sense of humour. This last ingredient is lacking in most other food culture magazines
Special Awards of the Jury for First Book
The Timeless Art of Italian Cuisine
Centuries of Scrumptious Dining
The Essence of Italian Food in more than 170 Traditional Recipes for Today’s Cook, by Anna Maria Volpi, Pietro Mascioni
(Volpi Publishing – USA)
There is an increasing trend for authors to become publishers. It is true for Ducasse, El Bulli as well as Anna Maria Volpi. Every year we reward the effort of an author becoming publisher, and this year the best is Anna Maria Volpi.
Special Award of the Jury-For the Respect of Tradition
The New Mrs. Lee’s Cookbook
Nonya Cuisine, written by Mrs.Lee Chin Koon, updated by her grandaughter Shermay Lee
(Times International Publishing-Singapore)
Mrs.Lee’s cookbook is an important reference book. The new updated version is truly excellent. It shows how the masterpieces of the past can be adapted with love, respect and experienced knowledge.
Special Award of the Jury – For Giving Hope in the Future
Cooking Up a Dream, by a team of lecturers, staff and students of the division of hospitality and tourism management of Temasek Business School.
Photos by Edmond Ho
Editorial Consultant : Irene Gomez
(Temasek polytechnic-Singapore)
A lesson for all who cook professionnaly. A bundle of courage, lots of perseverance, boil with passion, season with nurturing guidance, simmer in patience, serve with reflection: cooking up a dream, my dream, your dream.
Special Award from the Eco-Museum of Truffles of Perigord, in Sorges, Dordogne, France.
Cocinar con Trufa, Asociación de Mujeres de Sarrión
Fotografía: Joaquin Doñate
(Asociación de Mujeres de Sarrión – Teruel – Spain)
The Women’s Association of the village of Sarrión, in the province of Teruel have gathered 65 local recipes with truffles, some over 50 years old, many recent. Sarrión is the capital of truffles in Spain, and hold the yearly Fitruf Fair for Spanish truffles. It receives the special award of Sorges, the Capital of the black Truffles du Perigord, Tuber Melanosporum, which is also the truffle of Sarrión. For the Gala Dinner of December 6, 2001, the Gourmand World Cookbook Awards in Sorges used 22 kilogs of black truffles, a record.
Best Culinary Professional of the Year
The Collection, by Liz McGrath
(Struik – South Africa)
There are 3 hotels, with 5 restaurants, in the Cape Town Province, in the Collection by Liz McGrath, which have in common their quest for excellence.
Special Award of the Mediterranean
Sobrasada de Mallorca
Sabor y Color
El Secreto Mejor Protegido de la Dieta Mediterránea
(Consejo Regulador de la Sobrasada de Mallorca – Spain)
The best kept secret of the Mediterranean diet is the pig charcuterie protected by a Spanish Denominación de Origen, in 1993, and the European Indication of Geographic Protection in 1996.
Special Award for His Carreer
Previous Winners:
2002: Marlena Spieler
2001: Julia Child
2000: Richard Grausman
1999: Claudia Roden
Carl Jan Granqvist
Carl Jan Granqvist is credited with being the godfather of the current culinary revolution in Sweden. He has been co-owner and manager of several famous restaurants, the host of many food or wine television programs, a professor, a writer, and a culinary historian. He was the driving founder of the Grythyttan House of the Meal, a unique project with the world famous Cookbook Museum and Library, exhibition hall, Gastronomic Theatre and school. In a world of health caring nutritionist he decided to start an academic education, not on management, but rather from the customers’ view. What do you want as a meal, if you do not just need nutrition? What brings joy or happiness around the table?
In 2003, the Swedish Cookbook Awards were held for the third time in Grythyttan, on November 15, the Swedish Cookbook Day. Sweden has the highest ratio of cookbooks titles published compare to population.
Thank you and congratulations, to Carl Jan Granqvist.
Books:
Första vinboken, with Knut Christian Gröntoft, 1985, Norstedts Förlag, The First Wine Book
Fest och vardag på Grythyttans Gästgivaregård, with Ingrid Nilsson, 1995, Norstedts Förlag, Celebration and everyday life at Grythyttan Inn
Bygghyttan Grythyttan, om kärlek till gamla hus, with Sture Nilsson, 1998, AB Svensk Byggtjänst, Constructing Grythyttan, on love to old houses
Fest på spår, with Ingrid Nilsson, 1999, Färgspelet Förlag, Banquet on railway tracks
Fest på gång, with Ingrid Nilsson, 2000, Färgspelet Förlag, Banquet on walking tracks
Fest på våg, with Ingrid Nilsson, 2001, Färgspelet Förlag, Banquet on waves
Glädjen att bygga en vinkällare, with Johan Magnusson, 2002, Selander & Fromholtz Förlag, The joy of building a winecellar
Fest i fält, with Sture Nilsson, 2002, Natur och Kultur, Banquet on battlefields
Människan, mötena, måltiden, with Lena Katarina Swanberg, 2003, Bonnier Fakta, The man, the meetings, the meals
12.-Best Television Chef Cookbook in the World
Winner:
Tina
Tina Nordström
Photos: Peter Kam
(Natur Och Kultur-Sweden)
Tina is the star of Swedish television, and the best selling author of Sweden. The recipes are excellent, and the book works well, with style and design.
Honourable Mentions:
Cocina de Barrio, José Manuel Parada
Coordinación Editorial: Julia Pérez
Diseño: Fernando de Santiago
(El Pais – Aguilar – Spain)
For nearly 10 years Jose Manuel Parada has been the host on the major Spanish television of a program for traditional cookery and vintage movies.
Je Cuisine pour Vous
Jean-Luc Petitrenaud
Photos: Mathieu Garçon
Pastels : Na Luther
Stylisme: Cris Dupouy
(Minerva – France)
Petitrenaud cooks for the reader and the viewer of his television program, which takes him around all the regions of France.
13.- Best Woman Chef Cookbook in the World
Winner:
Best of Lea Linster, Cuisinière
Lea Linster
Photos : Susie Knoll Food, Guy Hoffmann
(Restaurant Lea Linster – Luxembourg)
We have created this new category in 2003 to reward women chefs, who deserve more recognition. We are very pleased to start with Lea Linster, the first woman to win the Bocuse D’Or, who has finally published herself the book she wanted, with great sales both in the German and French editions.
Honourable Mention:
Rena Tis Ftelias – Rena’s Culinary Creations and Seafood Creations, Irene Togia, Gina Togia, Bessy Togia
Photography: Vagelis Paterakis
(Livani-Greece)
This small restaurant is one of the most intimate and best dining restaurants in Athens. Irene Togia has published many cookbooks. The cookbooks and the restaurant are a Togia family effort.
14.-Best French Cuisine Book in the World
(Published Outside France)
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.
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.
15.-Best-Italian Cuisine Book
(Published Outside Italy)
Winner:
Passione, The Italian Cookbook
Gennaro Contaldo
Photographs : Jason Lowe
(Headline – Great Britain)
The first cookbook from Gennaro Contaldo, the man who Jamie Oliver calls his “London dad” and says “his talent for cooking and story-telling changed my life and food forever”.
Honourable Mention:
Lino, Tout Simplement
Clelia Ventura
(Robert Laffont – France)
A very special souvenirs and recipe book from a very special french italian family. Clelia Ventura is the daughter of movie star Lino Ventura, who was as much admired for his generous, sunny personality on and off the screen.
Aus Italiens Küchen
Marianne Kaltenbach und Virginia Cerabolini-Krüger
(Grafe und Unzer – Germany)
This is the classic reference book on Italian food for Germany.
16.-Best Latino Cuisine Book in the World
Winner:
The South American Table, The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes by Maria Baez Kijac
Foreword by Charlie Trotter
(Harvard Common Press – USA)
The result of 15 years of research, this landmark work contains 450 authentic recipes from 10 countries. For Charlie Trotter, this book is a masterpiece, a literal love note to the beauties and pleasures of the foods of South America.
17.-Best Mediterranean Cuisine Cookbook in the World
For the first time, we have 3 winners for one category. The reason is obvious if you read the books, these are 3 very important books, although very different.
Winners :
Greece-Turkey at the Same Table, A Gourmets guide to both countries, by Mirsini Lambraki and Engin Akin
(Ellinika Grammata – Greece)
Two Nations at the Same Table, Engin Akin and Mirsini Lambraki
(IS Bank - Turkey)
This cookbook goes beyond its title, it is a true effort to show the real links between two mediterranean countries with a long controversial history. It was published at the same time in Greece and Turkey.It is a symbol for the future of the Mediterranean, which the jury wants to promote with this award.
Foolproof Mediterranean Cookery
Claudia Roden
Photography: Jean Cazals
(BBC Books – Great Britain)
The gems of Mediterranean recipes are showcased by Claudia Roden, the best expert in Europe on the subject. This book works both for the advanced or new Mediterranean cuisine cook. This BBC book can work in all countries.
The Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines, by Nancy Harmon Jenkins
(Harper Collins – USA)
The best selling author of “The Mediterranean Diet Cookbook” shows “how the Mediterranean attitude toward food can be cultivated across the Atlantic, a combination of respect, integrity, enthusiasm and sheer joy”. The James Beard Awards in New York chose it as their “Book of the Year”.
18.-Best Asian Cuisine Book in the World
(Published Outside Asia)
Winner:
Asian Cook, Terry Tan
Photography by Michael Paul
(Jacqui Small – Great Britain)
Chef, teacher and food historian Terry Tan demystifies Asian culinary traditions for the home cook. The book is easy to use, and the design is brilliant.
Honourable Mentions:
Al Gusto Persa, Tradiciones, Relatos y Recetas Vegetarianas
Nazanin Amirian
(Editorial Zendrera Zariquiey – Spain)
A charming book, with culinary history, short stories and 115 good recipes.
Did you know for instance that Christmas Day is also the date of birth of the Persian God Mithra? Or that the Holy Kings came to Jesus from the Persian area?
De Smaack Van Azie
Jose Mil and Partners
(Conimex-The Netherlands)
Books like this one are behind the trend to eat Asian food at least once a week.
19.-Best Entertaining Book in the World
Winner :
Cooking to Impress Without Stress, Annabel Langbein
(International Culinary Institute Press – New Zealand)
The title sumarizes the objective of everyone who cooks for entertaining, and the author draws on her experience to fulfill the promise.
Honourable Mentions:
Entertaining The Costco Way, A Cookbook and Practical Guide to the Art of Entertaining, by Pat Volchok
Editorial Director with a foreword by Tom Douglas
(Costco – USA)
Featuring the products sold by Costco, the book is extremely well done. It is the very first Costco cookbook, and it brings to publishing the same innovator approach that it has in retailing, with the same heavy emphasis on quality and value.
Kulinarische Träumereien
Andrea Grossman
(Verlag Carinthia – Austria)
An elegant and festive book with beautiful design and illustrations.
20.-Best Vegetarian Book in the World
Winner:
Paradiso Seasons, Denis Cotter
Photographs : Jorg Koster
Design and Art Direction : John Foley
(Atrium Press – Cork – Ireland)
At Café Paradiso in Cork chef Denis Cotter cooks vegetarian food that non vegetarians could come back to eat every day. This second cookbook will be published soon in the United States, and should make Cotter beter known internationaly as he deserves. With Paradiso Seasons, “elegant, inspiring and astonishingly creative” as Eric Treuille says, Denis Cotter has written the best vegetarian chef cookbook ever written.
21.-Best Cookbook Photography and Illustrations in the World
Best Cookbook Photography in the World
Winner:
I am Almost Always Hungry Seasonal Menus and Memorable Recipes, Lora Zarubin
Photographs by Tessa Traeger
Foreword by Jay McInerney
(Stewart, Tabori, Chang – USA
Tessa Traeger is one of masters of still-life photography, and her food photography is the best this year.
Honourable Mention:
Mat för gudar: libanesisk matkultur fran Beirut Café, Anders Hasselbohm
Photo Journalist : Donald Boström
Photographer: Per-Erik Berglund
(Wahlström and Widstrand – Sweden)
The photography makes this book universal.
Delices de lait, Gilles et Laurence Laurendon
Photographies: Akiko Ida et Pierre Javelle
Stylisme : Llona Chovancova
(Marabout – France)
Akiko Ida won in the Gourmand French Cookbook Awards 2003, both for cookbook cover in the Hediard competition and cookbook photography, with 2 different books. Based in Paris, she has become an outstanding profesional in food photography in just a few years.
Best Cookbook Illustrations in the World
Winner:
Figjam and Foxtrot, Tales of Life, Love and Food in the Karop, a Cookbook with a Diference
Lyn Bedford Hall
Illustrated by Tony Grugan
(Struik – South Africa)
This cookbook is different, and the illustrations match the delicious and charming style of the text.
Honourable Mention:
Seeds and Ashes, Windows on my Garden
Text and Illustrations : Birgitta Watz
(Watz Book Forlag - Sweden)
The illustrations drive the text in this beautiful, inspiring book, which, according to the author, “should smell of the earth”.
22.-Best Cookbook Design in the World
Winner:
Riddarbageriets bröd
Johan Sörberg
Foreword : Jakob Nelson
Photo/Illustrations: Pelle Bergström
Design : Patric Leo
(4 Vision/TV4 AB – Sweden)
Swedish design at its best, focusing on the products, extremely easy for the reader, innovative with its bread bag cover, and beautiful as art.
Honourable Mentions:
Food for Cooks, Essential Ingredients for the Pantry, Clare Fergusson
Photography : David Munns
Art Director: Janet James
(Jacqui Small – Great Britain)
The design makes this book an essential ingredient of any cook’s library.
Le Pigeonneau, Cuisine et Terroir Pigeon, Cooking and Tradition
Textes and Recipes : Stephan Lagorce, according to the idea of
Dominique Georges
Foreword : Anne Hudson
Layout: Nicole Leymarie
Graphic Design : Alexandre Nicolas
Created by Copyright
Bilingual in French and English
(Tana Editions France)
The design and production are superb, the book is reader friendly, very practical, a pleasure as well as a reference.
Chocolate + Sweets + Wrappings,
Fukuka Rika
(NHK – Japan)
Japanese creativity is here at its best.
23.-Best Culinary History Book in the World
Winner:
The Market
Stories, History and Recipes from the Adelaide Central Market, by Catherine Murphy
Recipes by Rosa Matto
Photographs by Mick Bradley
Lino-Cuts by Chris de Rosa
(Wakefield Press – Australia)
“The Market” is a fabulous book. It explains through the Adelaide Market amazing history the current food culture of South Australia, with great stories, wonderful people and great photographs.
Honourable Mentions:
Cuisine and Culture, A History of Food and People
Linda Civitello
(Wiley – USA)
An illuminating account on how history shapes our diet. A reference book for all food readers.
All the facts in only 323 pages.
Plats Amb Historia, Josep Lladonosa I Giro
Proleg d’Ignasi Riera
(Editorial Empuries-Catalunya-Spain)
One of the best chefs in Barcelona, the author is also an expert culinary historian which results in one of the best cookbooks in Catalan this year.
The Diet of Aphrodite,
Lena Terkesidou
(Kastaniotis - Greece)
A delightful attempt to adapt to modern times classical greek recipes.
24.-Best Chocolate Book in the World
Winner:
Green and Black’s – Chocolate Recipes from the Cacao Pod to Muffins, Mousses and Moles – Edited by Caroline Jeremy
Photographs by Francesca Yorke
Introduction by Josephine Fairley
(Kyle Cathie – Great Britain)
Besides the authors and the publisher, the winners are Maya Cacao Farmers from Belize, and real 70% dark organic chocolate.
25.-Best Bread Book in the World
Two Winners:
The Bread Bible,
Rose Levy Beranbaum
(WW Norton – USA)
The bread book in English, strong in techniques.
100% Pain, La Saga du Pain
Eric Kayser, Jean-Claude Ribaut, Fabienne Gambrelle
Préface d’Alain Ducasse – Photographies des recettes , Eric Sicot
Stylisme des recettes: Elisabeth Scotto
(Solar – France)
The bread book in French, strong in history, concepts and analysis.
(Both books have a similar number of recipes, with a completely different approach).
Honourable Mentions:
Bread Treasures of Slovenia, by Janec Bogataj, Phd – Slovenian and
English Text
(CZD-Kmecki Glas – Slovenia)
Man may travel around the world, the best of bread is still made at home .
( Proverb from Slovenia)
It is not flour but a hand that makes the bread (Dr.Bogataj)
Brotgeschichten aus Hohenlohe, Mit umfangreicher Rezept Sammlung,
Roland Silzle, Dieter Ziegler-Naerum
(Silberburg - Germany)
Another example of the strong trend towards natural and local foods.
26.-Best Barbecue Book in the World
Winner:
Euro-Asiatisches Barbecue, by Rainer Mitze
(Umschau – Germany)
Star Chef Rainer Mitze offers creative recipes with style. He shows how barbecue can evolve and progress.
Honourable Mentions:
O Sabor Das Carnes Exoticas – The Flavor of Exotic Meats, Carlos Alberto Elias Gabriel
Illustrator : Yolanda Kofuji
Photographer : Luiz Fernando Macian
(Melhoramentos – Brazil)
Carlos Gabriel is the Brazilian master of the fire and meats.
BBQ Food for Friends,
Jane Lawson, Vanessa Broadfoot
Photography : Alain Benson
(Murdoch Books – Australia)
A friendly cookbook that will work for everyone.
27.-Best Food Literature Book in the World
Winner:
Contes et Recettes du Monde
Guy Martin et Henri Gougaud
Dessins : Henri Tullet
Photographies des plats: Isabelle Rozenbaum
Stylisme : Laurence Mouton
(Editions du Seuil – France)
Three star chef Guy Martin of the Grand Vefour in Paris explains his creative process for recipes , starting from short stories from many countries.
A masterpiece which should be translated.
Honourable Mentions:
El Hambre en España, Miguel Angel Almodovar
(Oberon – Grupo Anaya – Spain)
This study of hunger in Spain reminds the reader of the background to the current success of Spanish cuisine.
The Wilder Shores of Gastronomy, Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires
Edited by Alan Davidson
Foreword by Harold McGee
(Ten Speed – USA)
We do not usually reward anthologies or texts published previously. But “The Wilder Shores of Gastronomy” should be present in all serious food libraries, it is food writing at its best. We will all miss Alan Davidson.
Mouna, Mimouna, Achoura – Claude Arrieu
(Pyregraph – France)
In North Africa before 1962, Christians, Jews and Moslems had the same traditional recipe for their main religious feasts. The author researched the roots of the recipe, which each group believed came from another source, and builds a convincing optimistic view for the future of the Mediterranean.
28.-Best Book in the World for Food Professionals
Winner:
Leiths Techniques Bible, Susan Spaull and Lucinda Bruce-Gardyne
Foreword by Caroline Waldegrave
(Bloomsbury – Great Britain)
It is a book specifically about techniques. It explains the how and why of the cooking techniques taught at the Leiths School of Food and Wine in London.
Honourable Mention:
International Dictionary of Gastronomy,
Guido Gomez de Silva
(Hippocrene Books – USA)
Publisher Hippocrene has the world’s most extensive backlist of specialized country cookbooks. The author has worked in 69 countries as a United Nations official, and now resides in Mexico city. The book will become a classic reference.
29.-Best Food Book Series in the World
Winner:
Leggere è Un Gusto!
La Cucina del Paese du Cuccaga, Loredana Limone, Paseggiate Gastronomiche con Matilde Serao
La Cucina delle Fiabe, Fate, Streghe ed Elfi ai Fornelli, Roberto Carretta
(Il Leone Verde – Italy)
Creative and well written stories with excellent easy recipes: this Italian series of cookbooks will hook the readers, who will want more.
Honourable Mentions:
Encyklopedia Gotowania
(Proszinski I S-Ka – Poland)
There is a great hunger in Poland for cookbooks, these are excellent.
Receitas da Avó Rosalina
(Publicaçoes Europa-America, Portugal)
Excellent classic recipes from Portugal.
30.-Best Cheese Book in the World
Winner:
Kaas En Wijn, Kaasmeester Michel Van Tricht,
Fromage et Vin, L’Art des mariages reussis, et de la cuisine au fromage.
Text : Marc Declercq
Photography: Tony Le Duc
(Lannoo – Belgium)
This book studies the different kinds of cheeses, the different kinds of wines, and how to match them. It also gives recipes of cooking with cheese. The photography is stunning. The book has been published in two editions, in Dutch and in French.
Honourable Mentions:
Formaggio e Vino 2
Davide di Corato, Mario Reitano
(Bibliotheca Culinaria – Italy)
Another excellent book on matching cheese and wine, from an italian perspective.
Quesos Españoles, Ases en la Mesa, Comodines en la Cocina
Carlos D.Cidon, Enric Canut
(Everest – Spain)
The diversity of Spanish cheeses is not well known outside Spain. This is an excellent book on the subject, by a young, talented and creative chef.
31.-Best Cover for a Cookbook
Winner:
Los Cuadernos del Fogon
12 Relatos Culinarios de Latino America
7 de Europa
Premio RFI Radio-France-Internacional / Fogon Saint Julien de Paris
Concurso Internacional Juan Rulfo
Ilustración de la Cubierta : Miquel Barcelo
(Editorial Zendrera Zariquiey – Barcelona – Spain)
Miquel Barcelo is now one of the world’s most expensive and well known artist. He gave the illustration for this cover to his friend chef Alberto Herraiz of restaurant Fogón Saint Julien,opposite Notre Dame Cathedral on the other side of the river Seine. The book had a limited edition of 2000. The same will be true for Volume 2 to be published in early 2004, with a new cover by Barcelo.Every year Fogón Saint Julien organizes a contest for the best food short story, with one recipe, from Spain or Latinoamerica, in Spanish. The best are published in “Los Cuadernos del Fogón”
Honourable Mentions:
The World of Spice,
Michael Bateman
(Kyle Cathie – Great Britain)
The best of classical cookbook covers this year.
Sabor + Color, Maria Villegas
(Villegas – Colombia)
The best of creative cookbook covers this year.
Histoire d’Huile
Textes : Sophie Brissaud
Recettes : Valerie Lhomme
Photos : Akiko Ida
(Solar)
Hediard created this year the first cookbook cover contest in France to celebrate its 150th Anniversary, as the best gourmet shops in the world were founded in 1854 as “epicerie fine” by Ferdinand Hediard. The winner received its award at Hediard Restaurant, Place de la Madeleine in Paris on November 26 with the winners of the “Gourmand French Cookbook Awards”
32.- Best Guide in the World
Winner:
Sweden Gourmet Guide,
Mikael Mölstad
(Millhouse – Sweden)
Sweden is becoming an important food tourism destination. This guide is in English.
Honourable Mentions:
Restaurant Guide to Slovenia, In Slovene and English, by Luka and Veronica Novak
(Valenovak – Slovenia)
Slovenia is becoming the leading food tourism destination in Eastern Europe.
Restaurantes de Madrid,
Julia Pérez
(RBA-Spain)
There are four food tourism destinations in Spain : the Basque area, Catalunya, Madrid and Andalucia. Julia Pérez has a refreshing and objective attitude in her reviews of Madrid restaurants and her writing is excellent.
Culinary Guide Books Series
Spain, Turkey, Greece and Cyprus, Croatia
(Living Language Ltd – Russia)
The Russians are quickly becoming very important for Mediterranean tourism, and Russian publishers are now publishing their own guides to the area. |
