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Cookbooks and Food Culture Shortlist 2016

Cookbooks and Food Culture Shortlist

Gourmand World Cookbook Awards - May 29, 2016 – Yantai - China

A - Authors

A01 - Food Person of the Year

A02 - Hall of Fame

Russia – Russia’s cuisine, traditions and modernists ( Chernov )

A03 – Chef

Australia - A cook’s story, Scott Pickett (David Campbell) China English - Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Cuba - Saber y sabor, Francisco Rodriguez Pino
Denmark - Kokkeriet ( Kokkeriet )
France - Naturalite, ( Alain Ducasse)
India - Indian flavors, Marut Sikka ( Roli Books )
Japan - Kyo- Aji, Kenichiro Nishi (NHK)
Monaco - Les secrets d’un chef dans la nature, Charles-Erick Labadille (LiberFaber)
Netherlands - Le Garage, Joop Braakhekke ( zoom )
Peru - Piura, Adolfo Perret ( USMP)
Singapore - Teochew heritage cooking, Eric Low
South Africa - Cape Fusion , Shane Sauvage, (Jacana )
Spain – El Celler de Can Roca ( Librooks )
Sweden - F12, Danyel Couet, Melker Anderson ( Nygren )
Switzerland –German - Wurstwerkstatt, Stefan Wiesner ( AT Verlag)
UK - Chriskitch, Chris Honor, ( Mitchell Beazley
USA - Zahav, Michael Solomonov, Steven Cook ( HMH)

A04 - Woman Chef


Brazil - Delicias de Kashi, Kashi Dyani
Canada - La cuisine d’Helena Loureiro (Editions de l’Homme)
France - The best of Stéphanie Le Quellec ( Alain Ducasse )
Ireland - The Lettercollum cookbook, Karen Austin
( Onstream )
Italy - Calabria in Cuina, Valentina Olivieri ( Sime )
Luxembourg - Mein weg zu den Sternen, Lea Linster, Kerstin Holzer ( Kiwi Verlag)
Malaysia - A Kristang family cookbook, Melba Nunis, (Marshall Cavendish )
Morocco – La decouverte des épices du Maroc, Habiba Ajaoui, Frederique Thevenet (Editions Le Fennec )
Switzerland - Krauter, Tanja Grandits( AT Verlag )
UK - Mildred’s, the cookbook, ( Octopus )
USA - From the tip of my tongue, Cindy Hutson (Story Farm )

A05 – Professional


Austria - Die Weltkoche zu Gast Im Ikarus, 2, Hans Gerlach, Martin Klein (Pantauro Benavento )
Belgium - Onze chefs, Tine Bral ( Lannoo )
Canada – Tout savoir sur les viandes , Academie Culinaire INAP ( Quebec Amerique )
China - Chefs must read ( Food Culture of China )
France - Les mets et les mots au restaurant , Clementine
Hugol Gential (Harmattan)
Mexico - Ya tengo un restaurante, y ahora qué ?
José Camelo Sanchez
Philippines – Food weights and measures , Janine P. Siggaoat
Spain - El Celler de Can Roca, generando valor, Carlos Cabrera (Librooks)
UK- No kitchen cookery for primary schools ( The food teacher)

A06 - Special Awards


Brazil - Mani, Helena Rizzo ( DBA)
China -Sons of heaven, brothers of nature, the
Naxi, Pedro Ceinos
France- Aller au menu, Denis Montebello (TQF)
Indonesia - 30 Indonesian traditional culinary icons, Bondan Winarno ( WonderfulIndonesia)
Germany - Du Grillst Es Doch Auch,Michael Quandt, Markus Bassler (Piper)
India - On my platter, Samrash Goila
Ireland - Chef interrupted, Trevis L.Gleason ( Coffee Town Press )
Mexico - El dulce artisanal de Mexico, Carlos Irigoyen
Scotland. -Mary’s meals, the shed (William Collins)
Singapore -The best of Betty Saw ( Marshall Cavendish )
Spain - Mis postres, Angelita Alfaro, (Anaya)
Sweden - Arets Svenska Maltidslitteratur Carl Jan Granqvist, Barbro Stanley
UK - The perfect meal, Charles Spence, Betina Piqueras
( Wiley )
USA – Chinese cuisine around the Grand Canal, Irving
B.B.Chang, Jacqueline Newman (Createspace)
USA - Frank Avalon Italian Family Cookbook ( St Martin )
USA – The Antarctic book of cooking , Carol Devine
( Harper Collins )

A07 - TV – English


Canada - One world kitchen, Chris Knight, ( Touchwood)
India - Made in India, K. Vijaykar - (Jaico)
Ireland Clodagh Irish kitchen, Clodagh McKenna ( Kyle Books )
New Zealand – For the love of, Kasey and Karena Bird
South Africa - Two, Selina and Leandri Van der Wat (Struik)
UK-From Venice to Istambul, Rick Stein ( BBC Books)
USA - Essential Emeril ( Oxmoor House )

A08 - TV – Europe


Belgium - Op de groe, Sophie Dumont (Manteau)
Finland - Valpalat, Hanna Sumari ( read me.fi)
France - Je ne Lache rien,Philippe Etchebest
Germany - Heimatkuche, Martine und Moritz, ( NRW)
Italy - Good food, Csaba Dalla Zorza ( Guido Tommasi)
Portugal – Na Cozinha com Henrique Sa Pessoa ( Leya)
Spain Castellano - Robin Food, David de Jorge, Martín Berasategui (Grijalbo)
Spain Catalan Cuina de divendres, Pep Nogue ( Cossètania )
Sweden -Mat av Mastid, Sandra Mastid ( Bonnier )
Switzerland – Menu per orchestra, ( Corsi )

A09 - TV – World


Argentina - Las Receitas de Elsa Rodriguez ( Planeta)
Brazil - As melhores Receitas do Mais Voce, Ana Maria
Braga ( Globo )
Chile - Hecho en Chile, Juan Pablo Mellado ( Planeta)
Malaysia - My Sucre Story, Nouriah Abdallah ( MPH )
Peru - Teresa Ocampo,historia de mi Cocina ( USMP)
Philippines - Judy Ann kitchen, Judy Ann Santos ( Anvil )
Venezuela - Edgar Leal ( Mix and Match )

A10 – Innovative


Canada - L’essentiel de Francois Chartier ( La Presse )
China - 3D coffee ( CHLIP )
France - Migrations, Eric Guerin ( La Martiniere)
Germany - Desserts Von Grill, Matthias Hoffmann( Mathaes )
Hungary - Gierekcipoben a Konyhaban ( Csipet )
Italy - La table vivante, Pierre Jantou (Skira)
Luxembourg - Innovante et rapide, Ben Weber (Schortgen )
Netherlands - All day breakfast, Denise Kortlever (Unieboek) )
Spain - Muerte a la carta, Andrés Madrigal, Eric Frattini
( Poe Books )
Sweden - Tekniske Kokbok , Per Olof Hege( Jure Forlag )
Switzerland- Menu per orchestra (Corsi)
UK - Mexico from the inside out, Enrique Olvera (Phaidon)
USA - Cognitive cooking with chef Watson ( Source books)

A11 –Entertaining

China -Brunch (CHLIP
Czech - Laskominy, Denisa Bartosova( Smart Press )
Germany - Grill Henssler ( GU)
India - Family secrets,Zarine Khan, Ashima Nardin ( Roli Books)
Ireland - The Jewish wedding cookbook, ( Lunch Box)
Italy -Country charme, Eleonora Miucci ( Malvarosa )
Netherlands - De verities taffel, Karen Luiter
Portugal - Casa do Marques
Singapore - Party perfect Peranakan bites (Marshall Cavendish )
Sweden - Hedonisten, Daniel Crespi (NOK )
Switzerland - Blitzrezepte fur taste, Claudia Schmidt
( AT Verlag )
UK - The Royal Heritage cookbook ( The History Press
USA - The plantPower way, Rich Roll, Julie Platt ( Avery)

A12 - First Cookbook


Brazil - Bela Cozinha, Bela Gil ( Globo)
Canada - Brown eggs, Aimee Winbush-Bourque ( Retail )
China English - Crazy dumplings,(Two Americans in China) Czech - Koko’s menu, ( Smart Press )
France- Ma patisserie, Laurent Le Daniel ( Brigitte Eveno)
Gibraltar - The Rock Kitchen, Zoe Torres,
India - Tiffin, R.Srinivas ( Rupa )
Morocco - La decouverte des des epices du Maroc, Habiba Ajaoui, Frédérique Thévenet ( Editions Le Fennec )
South Africa - Tasha timeless cafe classics, Natacha Sideris ( Jonathan Ball )
Spain -Recetas para Alba, M. Victoria Morales ( Círculo Rojo )
Switzerland French - Les recettes de Virginie ( Attinger )
Switzerland German - Tradition Passion , Dario Cadonau, (Weber )
UK - Rosa’s Thai cafe, Saiphin Moore ( Mitchell Beazley )
USA - My life on a plantPower, Kelis Rogers (Kyle Books)

A13 – Bloggers


China - Soba ( CHLIP)
Costa Rica - Costa Rica chica , Jen Beck Seymour
( Createspace )
France - Chine, Margot Zhang (Mango )
Germany –Franzosische kochen mit Aurelie
( Bassermann)
India – Guinaz Ka Pakwan
Norway – Manuelas cake bible, Manuela Kjelen ( Gyldendal)
Peru- Las Recetas imprescindibles de Yanuk
Spain Castellano – La Cocina de Isasaweiss, Isabel Llano (Anaya )
Spain Gallego - As lambonadas de Kukinhas, Elisa Casal
Couto
Sweden – Kokbok for varldens (Bergvist)
UK -Deliciously Ella, Ella Woodward ( Yellow Kite
USA - Grand Baby Cakes, Jocelyn Delk Adams ( Agate Surrey)

A14 – Self published


Brazil - Barriga seca ja, Hugo Klemar Neto
Costa Rica - Costa Rica chica, Jen Beck Seymour (Createspace )
India - Guinaz ka pakwan, Syeda Guinaz Tareen (Partridge)
Italy - Dolcemente cremoso, Chiara Milli
Peru – El olivo en el Peru, Luis Alberto Kouri
Scotland - Baking with Melanie Andrews
Spain Castellano - Del sofá a la Cocina , Daniel López
Spain English – Olive Oil, love at first taste, Laura Gosalbo
Sweden - Kokbok for Varldens (Par Bergkvist)
UK - Traditional Kurdish foods , Ala Barzinji

A15 - Cooking Schools


Argentina - ADN golosinas, Ingrid Lilian Cuk ( Escuela
del chocolate )
Canada - Saveurs de saison (Sylvain Harvey )
Chile - Hecho en Chile, Juan Pablo Mellado (Planeta)
China - Western Cuisine, Wang Seng ( CHLIP )
Ecuador - Ancestral antología de sabores ( Escuela de
Cocina Escoffier )
France - Ecole de l’excellence culinaire, Institut Bocuse
( Larousse)
Germany - Kochen Mith Freunden, Christian Wrenkh
( Stifting Warentest )
Hong Kong - HK local snacks ( Chinese Culinary Institute)
India A culinary tour of India, Yogesh Singh ( Institute
Hotel Management )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Philippines – 50 years Maya Kitchen Culinary Arts ( Anvil )
Singapore - Temasek hawkers classics,Temasek Polytechnic (MC)
Spain – Postres en restauración, Manuel García ( Síntesis – Escuela Hostelería Madrid )
Thailand - Doi Chaang coffee book, ( Doi Chaang Academy )
UK - How to cook, Nigel Brown ( NBC Associates )
USA - Secrets of La Varenne kitchen, Anne Willan

A16 - Cookbook bookstores


Canada - English - Montreal cooks, Jonathan Cheung (Figure) Canada - French - Tomate, Anne Fortin ( Modus Vivendi)
Italy - All ombra di mandorli in fiore , Rossella Venezia
( Bibliotheca Culinaria )
Netherlands - Heerlijk Amsterdam, Jonah Freud ( Good Cook )
Sweden Till bords , Monika, Lisa Eisenmann ( Bonnier )

B - Publishers

B01 - Best Publisher


Brazil - Senac
India - Roli Books
Ireland – Gill MacMillan
Italy - Slow Food Editore
Singapore -Marshall Cavendish
Sweden - Norstedts
UK -Kyle Books
USA - Williams Sonoma

B02 - Cookbook of the year


Belgium - BBQ Bijbel, Peter De Clercq ( Lannoo)
Brazil - Art in the kitchen, Andre Boccato, Monica Leite (Boccato Books)
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Ireland - Sea Gastronomy, Michael O’Meara (Artisan House) Italy - Italian Gourmet, Marco Ghiotto, Gio Martorana
( Mondadori)
Netherlands - With our own hands,Frederic van Oudenhouven, Jamila Haider (LM)
Portugal - Algarve Mediterraneo ( Tinta da China)
Spain- Catalan - El Recuit, Recuit, Tano Pisano ( Omega )
Sweden - Tal om Lackerheter, ( Kungliga Skogs)
Switzerland - Ma Suisse, Irma Dütsch,(Werd)
USA - The Oxford companion to sugar and sweets ( OUP)

B03 - Book magazine


Brazil - Publishnews
Germany - Frankfurt book fair Quarterly
South Africa - Books live, Helene Prinsloo

B04 - Food magazine

Digital
Canada - Appetite for books newsletter
Ireland - The taste
USA - Chef Stirring

Print
China – World Cuisine
China English - The Cleaver quarterly,
France - 180 C
Germany - Oyster
Lithuania - VMG
Netherlands - Sabor
New Zealand - Cuisine
USA - Gather

B05 - Foreign rights buyer


Brazil – Boccato
China – CHLIP
France – Marabout
Germany – Heel
UK - Phaidon

B06 - Photography


Brazil - Bela cozinha 2, Sergio Coimbra ( Boccato)
Canada - Culinary art, Marianne McEwen ( I cook
Publications )
Chile –Cultivos invisibles bajo el mar, Claudia Pool
( Gipart)
China English - in Manchuria, Michel Meyer ( Bloomsbury)
Denmark - Bornholm ( Muusmann )
France - Only for your eyes, Patrick Rougereau (Studio Rougereau )
Germany - Das dandy Kochbuch, Melanie Grundmann
India - The Udupi kitchen, Sanjay Ramchandran ( Westland) Israel - Roasted figs and lentils, Michael Revivo
( Lunch Box )
Italy - 81,6 Food Art Book, Julia
Hildebrand, I. Hatz ( Longo )
Sweden - Den Nya Hhusmanskosten, Paul Svensson
( Norstedts )
Switzerland – La cuisine du Gibier à plume d’Europe,
Pierre –Michel Delessert, Benoit Violier ( Favre )
UK -Cooking with yogurt, Ilian Iliev
USA - Food, gift, love, Maggie Batista (HMH)

B07 - Illustrations


Brazil - Caderno de receitas da Magali ( Senac)
China - Vegan , Alina ( PHEI )
France - Cuisiner sans recettes, infographie ,Bertrand Loquet ( Hachette Pratique)
New Zealand – Beezy bees food shapes board book,( Upstart )
Sweden - Alla fingrar grona, Tatiana Skirbidova ( Lux Publica )
Switzerland - Das Persischer Kochbuch, Gabi Kopp (Jacobi Stuart )
UK – Rather cool coloring, la petite patisserie, E James
( Kyle Craig)
USA - Noodles Magic, Meilo So, Roseanne Theong
( Orchard )

B08 - Design


Brazil - Art in the kitchen, Andre Boccato, Monica
Leite ( Boccato Books )
Chile - Donde guia de compras ( Embrio Creativo )
China - Enjoy your baking, ( Qingdao )
France - Traite de Miamologie, ( Thermostat 6 )
Germany – Aufs Brot Schacht ( Matthaes )
Italy - Tavole d’autore, Francesca Moicheni ( Bibliotheca Culinaria)
Japan - Ekiben, Tomura Aki ( IBC )
Peru - Cebiche and other Peruvian food ( Estruendomudo )
Spain – To be gourmet, Beatriz Rodriguez Vallino ( Nobel )
UK - The Breast Cancer Cookbook , ( Quadrille)
USA - For love of Lavender, Sunny Savina, ( Chatwin books)

B09 - Foreign rights seller

France – Alain Ducasse
Greece – Vefa Alexiadou
New Zealand – Annabel Langbein
Portugal – Chakall
UK – Nigella Lawson

B10 - Series


Brazil - Cozinha sos Pressão,Hell’s Kitchen, Carlo Bertolozzi ( O Fiel Carteiro )
Germany - Lempertz
Singapore – The little Cantonese, Teochew (MC)
Sweden - Cafebok ( Isaberg )
UK - From the source, ( Lonely Planet )
Wales - Flavours of Wales pocket edition

B11 - Corporate


China - Encyclopedia ( Qingdao )
Chile- Sea change , ( Verlasso )
France - Haute Cuisine Air France ( Gallimard -
Alternatives)
Japan - From toothpicks to the world, Osamu Inaba
( Koeisha )
New Zealand – The cakes, Jordan Rondeli
Portugal - Bimby bolos (Vorwerk)
Spain -Aceites y oliveiras de Galicia, Xurxo Lobato, Omayra Lista (Aceites Abril)
Thailand- Maepranom book, Suthipong Suriya ( Amariv )
UK - Beautiful food, the art of African catering, Caroline Afolalu

B12 - Translation


Austria - Turkei vegetarisch, Erkide Tangcul
Canada - Three times a day, Marilou Bourdon
China - Korean dinner party (CHLIP ).
Greece -Les Saveurs de la Grece, Eirini Togia ( Stergiou )
India - Recetas de Cocina casera, Prasendjeet Kumar
Lithuania Vegetariski (Baltos Lankos)
Norway – Hurtigruten Coastal kitchen Andreas Viestad
( Hurtigruten )
Portugal - Eat Portugal
Spain - Diccionario gastronómico 10 idiomas, Isabel Mata
Vicente
Sweden – The magical cuisine of Drakamöllan
UK - Preserving, Ginette Mathiot, Clotilde Dusoulier
( Phaidon )
USA - Essential Turkish cuisine, Engin Akin ( STC)

B13 - Printer


Brazil -Imprenta Oficial - Box Irma Rocha
France - Art et Caractere - Book Mimi Fifi, Glouglou,2 ( Epure )

Peru - Punto y Grafía - Cocina fusión de Copan y Los Andes
Latvia – PNB print, Book-Plov, Stalic Khankishiev
Slovenia - Gorenjski Tisk- Patisserie Le Daniel ( Brigitte Eveno )
Sweden - Elanders Faith Hassler, book Arets Maltidslitteratur 2014
USA - Worzalla printers-Book The Tanglewood picnic, Gina Hyams

B14 - Digital e-books


Brazil -Cozinha de afeto, Alexandra Gonzalez
Cuba - La Cocina Cubans en multimedia, Vilda Figueroa, José Lama ( Conservación )
France - La cuisine de reference 2015,N. Maincent Morel (BPI)
Greece - The forgotten four flavors diet,Elin Kefalidis
( Stergiou)
Portugal - Viagens pelas receitas de Portugal ( Caminho da Palavra)
Singapore - Eat and drink, ( Singapore Tourism Board)
Spain - Neurogastronomía, Chef Doctor Miguel Sánchez Romera
USA - The proof and the pudding, Jim Henle ( Princeton University )

B15 - Websites - Institutions


Bermuda - Bermuda cuisine, Keith Archibald Forbes
Croatia - A taste of Croatia.org
Denmark – Foodie heaven - New Nordic cuisine
( visit Denmark )
France – Qualitelandes.com
Ecuador - Por el sendero de los sabores Yachay
Georgia - Taste Ajana 2015 (Tourism Ajana )
Japan - Taste of Japan ( JNTO )
Netherlands - Food - Dutch cuisine,( NBTC - holland.com )
Taiwan - Taste of Taiwan ( Tourism Bureau )
UAE - Feast on a global culinary scene ( Dubai Tourism)
UK - British food, ( Visit Britain )

B16 - Bestsellers - Brands

B17 - Digital - Institutions free PDF


Belgium Chocolate experiences in Flanders (Visit Flanders)
Croatia - Istra gourmet 2015-2016
Denmark - Meet Danish food producers ( Food from Denmark ) France – Les tables de Nantes, Richard Baussay ( Interloire Nantes)
Macau - Restaurant and eateries guide ( Macau tourist office)
Poland - Taste of Poland( Polish Tourism Organization
Scotland- A taste of Scotland Foodie Trails ( visit Scotland)
USA - Hungry heart cookbook, ( Beth Israel - Harvard Medical )

B18 - App


Australia - Summer table, Jodie Blight ( Hello Table)
China- Meishilife app
France - Michelin restaurants free app
Italy - Itineraries del gusto in Torino,(Museo Del Gusto )
Malaysia - Tourism Malaysia App
Malta - Malta dishes, Christopher Carl Borg
( Vioside Malta )
Northern Ireland - Gluten free Ireland app,
Spain - Bocados solidarios ( Acrame- Boetic - Tablook )
USA - Touch Bistro

B19 - Websites - Private


Colombia - En su Mesa, (MNR)
Dominican Republic - Gourmet portal
France - LaListe.com
Lithuania – VMG online
Myanmar - Wutyee food style, Cho Wut Yee
New Zealand - Shared kitchen, Julie and Ilaria Biuso
South Africa- Josh kitchen kids cooking club
Sweden - Recipes.nu
USA - The whole 30, Melissa Hartwig

C - Countries

C01 - Local


Austria - Wachau Kochbuch, Christine Saahs (Brandstatter)
China- A bite of Tibet ( People Daily Press )
Croatia - Marenda on Brac, Maja Dukac ( Imemia )
France - Maison Kammerzell , Maurice Rougemont
( Le Chêne )
Malaysia - Pesta Nukenen,Datin Nikki Lugun ( Wildman )
Mexico - Gran libro de la Cocina Yucateca, William Rodríguez Manzanilla ( Dante )
Micronesia - Let’s cook local recipe book (Pohnpei island food community )
Norway - Rune, Margit og Moi ( Vigmostad) Philippines - Country cooking, Michelangelo Fenix (Anvil )
Scotland - Shetland food and cooking, Marian Armitage
( Shetland Times )
South Africa - Taste the Little Karoo, Beate Joubert (Struik )
Spain -Tesoros gastronómicos de Aragón ( Almozara )
USA - New Prairie Kitchen, Sommer Miller (Agate)

C02 - Foreign


Australia - Every bite takes you home, Hayden Smorgen
( Ilura )
Austria – Von Gluck Gemeinsam zu Essen, Wren Kih
( Brandstatter )
Bangladesh -Foreign recipes with local ingredients, Aleya Arzuman ( Shrabon )
China - Seasons ( PHEI )
France - Mon Irlande,Trish Deseine (Hachette Pratique)
India – Paramanga Prapancha, Veena Bhat ( Prim )
Japan - British home cooking, Tamao Sako ( Sokai Bunka)
New Zealand – The great Australian cookbook (PQ Blackwell)
Peru- Coma y Punto,Jorge Salazar ( Penguin )
Portugal- Bimby na Rutas (Bertrand )
Singapore - Fuss free Filipino food ( MC)
Sweden- Sehr Gut, Andreas Frohb, Tomas Tengby ( Massolit )
UK - From Birmingham to Bombay, Alan Coxon ( Createspace)
USA - The food of Taiwan, Cathy Erway ( HMH)

C03 - French


Australia - The French baker, Jean Michel Raynaud ( Murdoch Books )
Brazil - Vive la cuisine, Laurent Suaudeau, Claude Troisgros ( Boccato )
France - Le Lexique Culinaire de Ferrandi, Kilien Stengel
( Hachette Pratique)
Germany - Fabelhaft Franzosische, ( Callwey )
Israel - The best patisserie in Paris, Sharon Heinrich
( Lunch Box )
Japan - Cuisine Française, Denis Ruffel, Machiko Shiing
( Il pleut sur la Seine )
Netherlands - Le garage, ( Komma )
USA - Atelier Crenn , Dominique Crenn ( HMH)

C04 - Italian


Belgium - Het bestie van Peppe, ( Studio 100)
Argentina - Pura Cocina Italiana, Donato de Santis,
( Carapulta)
France - Ma petite épicerie, Alba Pezone ( Hachette Pratique)
Germany – Vegan Italian style,Attila Hildmann ( BJVV )
Italy - Segreti di Cuina, Marco Follieri ( Rogiosi )
Sweden – Paolo’s Pizza og Pasta, Paolo Roberto ( Bonnier )
UK - Five quarters, Rachel Roddy( Saltyard books)

C05 - Mediterranean - Dun Gifford Award


Australia - Anatolia ( Murdoch )
France - Tandem, Pourcel, ( Glenat)
Germany - Griechische Meze, Elissavet Patrikioc
( Coppenrath )
Gibraltar - The Rock Kitchen, Zoe Torres
Greece - With a smell of cinnamon, ( Minoas)
Italy - De Mari nostro, Roberto Abbadati
Netherlands -L’art de la table, Marcel Gintare ( Aerial Media)
Portugal - Living Portugal with Mediterranean on the table ( CTT )
Spain - La Cuina de la Senia, Almuni Balada ( Onada )
Sweden – Sin gluten Spansk magi I Koket,Riki Simic (Skabetti)
UK - Turkish delights,John Gregory - Smith ( Kyle books)
USA - New Mediterranean table, Sameh Wadi ( Page street)

C06 -Scandinavian


Australia - New Nordic, Simon Bajada ( Hardie Grant) Denmark - Rug, Rikke Holm ( Muusmann)
Germany - Leckeres Island ,Jäger (Books on Demand)
Iceland - Eg vil fisk, Aslaug Jonsdottir, (Forlagid)
Norway -Kokkelaere, Tom Victor Gausdal ( Forlaget )
Sweden - Nya nordista Koket, Margareta Schildt
(Nordstedts )
UK - The Nordic cookbook,Magnus Nilsson ( Phaidon)
USA- Fire and ice, Darra Goldstein (Ten Speed )

C07 - Eastern Europe


Austria - Das grosse Buch der ukrainischen Kuche
( Leopold Stocker )
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Croatia - Theatre on a plate, Dragan Grbic ( Redak)
Czech - Recipes from the heart of Europe, Jitna Rakiosnikova ( Smart Press )
Germany - Culinary Balkanica ( Frank – Timme)
Italy - Il nostro viaggio, Emilia Bukovic ( Infinito )
Slovenia - At the table with the Slavs, Janez Bogataj (Forum Slav Culture)
UK - Mamushka, Olia Hercules ( Mitchell Beazley )

C08 - Asian


Indonesia - Trailing the taste of Gorontala ( Omar Niddu
Foundation)
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz ) Malaysia - Culture , identity, food ways in Terangganu
Chinese (Siide)
Maldives - Taste of Maldives, Orietta Maffei, Claudia
Stiatti ( Horuz )
Singapore -Burmese food stories, Bryan Kosh ( Kochipili)
Thailand - Surviving Thai cuisine, Terence Doyle
( BooksMango )

C09 - Chinese


Australia - Spice temple, Neil Perry ( Lantern)
Brazil - China made in Brazil ( Babilonia cultural)
China - 100 dishes you must eat, ( Life bookstore )
China English -Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Germany - Vegane Suppen aus China, (Drakenhaus )
Singapore -Delightful Nonya treats ( MC)
UK - A.Wong, ( Octopus )
USA - From farm to Canal Street, Chinatown, Valerie Imbruce ( Cornell University )

C10 - Indian


Austria - Spirit and spice, Michael Langoth ( Styria)
Canada - A spicy touch, ( Robert Rose )
France - Alimentation et mode de vie des Tamouls ,
Chantal Malenfant
India - Kerala Four o’clock temptations, Kimi Sunil Kumar
( Cuisinart Publishing )
Scotland – The real taste of India, Shabu Natarajan
Singapore - Sham’s kitchen, Priyanka Rabendram (Partridge )
UK - Benares, Atul Kochar ( Absolute Press)
USA - Richa’s Indian kitchen, Vegan, Richa Hingle

C11 - Japanese


Australia - Masu, Nic Watt, (Murdoch)
Belgium - Basic Japan, Ivan Verhelle ( Lannoo)
Canada - Complete guide to sushi and sashimi, Jeffrey Elliott ( Robert Rose)
Chile- Ciro Watanabe en su salsa ( Planeta )
China - Pates, cremes, pains ( Quotidien de la Clarté )
France -Restaurant Yukawatan ( Glénat )
Japan – Kyoto Hyotei , Japanese cuisine in 4 seasons (NHK )
Singapore- Kawai Bento, Shirley Wong (MC)
UK - Nanban, Tim Anderson ( Square Peg )
USA -Preserving, Nancy Singleton Hachisu ( Andrews McMeel )

C12 - Arab


Argentina - Gran libro de la Cocina Árabe, chef Abdala
( Atlántida )
Oman - The food of Oman, Felicia Campbell (Andrews McMeel )
South Korea Muslim friendly restaurants in Korea (KTO)
Taiwan - Muslim dining in Taiwan ( TBROC )
Turkey -Erkem do em Islam mutability ve Kulturu, Omar
Akkor
UK - Halal Matters, (Routledge)
USA - My life, my food, my Kurdistan, Chiman Zabari

C13 - Africa


Burkina Faso - Le restaurant Tchara, Julie Courel,
Annie Comolli (Hermann)
Guinea Bissau - Da Terra a Mesa, Abdon Manga ( Fundazione Slow Food )
Ivory Coast - Protection des maladies en Afrique grace
aux aliments, Jules Kouassi (Harmattan Côte d’Ivoire)
Kenya - The Zen Garden cookbook, Shivani Radia, Barbara
Minishi ( Bamboo )
Mozambique - Taste of Mozambique, Mena Gomes (Gomes )
Namibia - Life on a table, Antoinette de Chavonnes Vrugt
( Venture )
Senegal - Alimentation et santé des enfants, 1905- 1960
( Harmattan Senegal )
Sierra Leone - from earth to table, (Slow Food )
South Africa - Home food from my kitchen Sarah Graham (Struik )
Uganda- A kitchen in Uganda, seasonal cooking, Sophia
Musoki

C14 - Latin America


Argentina - El producto Argentino, Dolli Irigoyen
( Planeta )
Brazil - Brasilidades, Reinhard Pfeiffer( Alaude )
Chile - Memorias del Merken y alimentación Mapuche, Sepúlveda ( Consejo Nacional)
Colombia - Mercados vivos, Maria Lia Neira Restrepo ( MNR)
Costa Rica - Cocina y tradición, Isabel Campabadal
( Ojala)
Guatemala - Viviendo la Receta Guatemala, Mirciny Molinatis ( Dbuk )
Mexico - Sabor Cubano, ( Ambar Diseno )
Peru - Cocina peruana, Sara Beatriz Guardia ( USMP)
Puerto Rico – El secreto de la vida a base de plantas Draco
Rosa ( Aguilar )
Uruguay - Especias, semillas, y condimentos, Alesandro
Sequeira ( La Plaza)
Venezuela – Recetario gastronómico, José Manuel Lovera , Yuri Ascano ( Fundación Artesano )

C15 -Street food


Canada - Curbside, Adam Hynam- Smith ( Whitecap)
France - La cuisine vietnamienne du Camion Bol,
Nathalie Nguyen ( Mango)
Germany - Asian Street Food, Leistner ( Christian )
Kosovo - Street food Kosovo, Mirjam Letsch (Street food world )
Norway - Gatemat,Stian Floer ( Forlaget )
Peru - La comida ambulante popular (USMP)
Singapore - Temasek Hawkers classics (MC)
Thailand - Thailand best street food, Chawadee Nualkhair
(Tuttle)
UK - Anna Mae Mac n’ cheese (Square Peg )
USA - The single guy cookbook, Avi Shemtov ( Page Street )

C16 - Jewish


Australia - Falafel for breakfast, ( Murdoch books )
Germany - Die moderne judische Kuche, Leah Koenig ( Jacoby Stuart )
Israel - The Jewish wedding cookbook, ( Lunch Box )
South Australia - A taste of Israel, Nida Degutiene
( Struik )
UK - Jewish Festive Food, Marlena Spieler, (Lorenz)
USA - Falafel nation, Yael Raviv (UNP- Nebraska)

C17 - USA


Australia Fried chicken and friends (Murdoch books)
Netherlands - Powerfood, van Friesland naar New York
( Unieboek )
Norway - Thanks for the food, Whitney Love
Switzerland - Ready to eat, Eva Maria Von Wyl
( Hier und Jetz )
USA - New York one food wonders, (Globe Pequot )

C18 - Asian published outside Asia


Canada English - Chicken in the mango tree,Jeffrey Alford
( Douglas McIntyre)
Canada French - Izakaya, Michel Jodoin (Editions Lishizen)
France - La vraie cuisine japonaise Hirohisa Koyama ( Le Chêne )
Germany - Indonesish vegetarisch, ( Haedecke )
Poland -Tradyce Korei,Hanami
Singapore - Asia Light, Ghillie James. (Kyle books
Spain – Delicious Myanmar, Juan Gallardo ( Jet launch)
Sweden - Jens Linder Korea ( Massolit )
UK – Eating together, Jean Duruz, Goik Cheng Kho ( Lorenz)
USA – Chopsticks, Q.Edward Wang, ( Princeton University )

C19 – Africa published outside Africa


Canada - Zeenaz Cookbook ( TMT )
Cape Verde - Taste of Cape Verde , Pereira, ( Mena Gomes)
Ghana – The Ghana Cookbook, Fran Osseo-Asare
(Hippocrene-USA)
Netherlands – Edible insects in Africa, Josiane Cloutier
( Agromisa - CTA )
UK -The Groundnut cookbook ( Michael Joseph )
USA - Senegal, Pierre Thiam (Lake Isle )

C20 - Latin America published outside LA


Australia - Gourmet Pilgrim Mexico, Jay Stewart
(Gourmet Pilgrim )
France - La cuisine venezuelienne, Juan Martinez Marcano
( 7 écrits )
Germany -Sudaka, Chakall ( DK )
Italy - Not food for old men, Baja California, Giovanni Simeone ( Sime)
Sweden - Tacoloco, Jonas Cramby ( NOK )
UK - Lima, Virgilio Martinez., Luciana Bianchi ( Mitchell Beazley)
USA - Enchiladas, Cappy Lawton (Trinity University )

C21 - Caribbean


Jamaica -Harambe for the holidays, Rita and Cedella Marley, Corinne Tobias
Martinique - La papaye dans tous ses états, Maryse Dyaboa
Saint Lucia - Hotel Chocolat , Angus Thirlwell,
Peter Harris (Headline UK)
UK- Caribbean Modern, Shivi Rasmoular (Headline )
USA - Congotay,Congotay, Candice Gocher (Routledge)

C22 – Silk Road


China – A bite of Tibet, ( People Daily Press )
France -Carnet d’une route de la soie, Paule et Arthur
(Artisans Voyageurs )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Netherlands – With our own hands, Frederic van Oudenhouven, Jamila Haide ( LM)
Russia – Plov, Stalic Khankishiev
USA - Re- Orienting cuisine, Kim Kwang Ok (Berghahn Books )

D - Lifestyle

D01 - Sustainable


France - Vous etes fous d’avaler cela, Chistophe Brosset
( Flammarion )
Germany - Food Report 2016 ( Zukunft Institute)
Italy - Pour faire un plat, il faut une graine(Fondation Slow Food)
Mexico – Alimentos sostenibles a la carta,( Conabio Calmil)
Solomon Islands - Keeping food on the table ( Ministry
Fisheries )
UK - Food for thought, Vanessa Kimbell, ( Kyle Books)
USA - Bread Wine Chocolate, Simran Sethi ( Harper Collins)

D02 - Health and Nutrition


Austria - Basick Essen, Viva- Mayr ( Brandstatter) Belgium Food 2 run, Renata Reher ( Manteau )
Canada - The diabetes cookbook, Laura Cipillo
( Robert Rose )
Cyprus - Nutrichef, George Kyprianou, Ntorzi Nikoleta
( University Nicosia)
Denmark – Opskriften på sejr, Lone Viggers ( Viggers)
Finland - Valipalat, Hanna Sumari ( read me.fi )
France – Zéro sucre, Daniele Gerkens ( Les Arenes )
Italy – Good food, Csaba Dalla Zorza ( Guido Tommasi )
Japan – Washoku with seven vegetables; Iroha Hara
Spain - Somos lo que comemos , Pilar Plans ( Lid )
Sweden - Den bla Maten, Niklas Ekstedt, Henrik Ennart
( Ordfront )
Turkey - Health and beauty home remedies, Aslihan Koruyan
Sabanci
UK - Healthy Eating to reduce the risk of dementia, ( Kyle Books )
USA - Cooking for Chemo, chef Ryan Callahan

D03 - Children


China- Say Byebye ( CHLIP)
Colombia –El desafío inesperado, Maria Villegas,(Villegas )
Germany - Nina und der Tomater Fisch (LeibnitzInstitute)
Iceland - Eg vil Fisk, Aslaug Jonsdottir (Forlagid)
New Zealand - Clara’s cookbook, Clara Donne ( Express Communications)
Spain - Pequeño gran chef, Marian Montoro Blanco
( Juventud )
Sri Lanka - Breakfast in the jungle, Varuika Ruwanpura
Sweden - Odla, Clara Lidsrom, Anna Karin Nyberg ( Rabe
Sjogren )
Switzerland - Kinder an der Herd, Claudia Seifert, ( AT Verlag )
UK - Are you what you eat? ( DK )
USA - Weird but true food, (National Geographic)

D04 - Food writing


Australia - Apple blossom pie, Kate McGhie, ( Murdoch
Books )
Chile - Cocina poética de Chile, Francesco Fantini (Fundación Gourmet Patagonia )
France - Savourer la vie, Guy Savoy (Flammarion )
India -Annapurini, Sabita Radijakrishna ( Roli Books )
Slovenia - Burek, Jernej Mlekuz ( Central Europe University Press)
Spain - La Ultima Cena, Miguel Angel Almodovar
( Anaya)
Sweden – Bon vivant, Gunilla Kinn, Edward Blom,
( Norstedts)
UK - The Food Lover’s Anthology, Bodleian Library ( Oxford University)

D05 Culinary History


Canada - Nourrir la machine humaine au Quebec, Caroline Durand ( McGill University)
China - Beijing Imperial Cuisine ( PHEI )
Croatia – Okusi Straha, Dragan Grbic ( Redak )
Finland - 100 Finnish wartime recipes
( Kustainosliike)
France -La gourmandise et la faim Jean Claude Bonnet
( Livre de Poche)
India - History of Indian Cuisine, Gajanaj Sirke ( Shroff )
Italy - Conegliano, ( Club Magnar Ben )
New Zealand – The NZ kitchen in the 20th century, Helen Leach ( Otago University Press )
Singapore - The Singapore Heritage Cookbook ( Nanyang Polytechnic)
Spain - El estado de las gastronomías, Fernando González
( Nobel )
Sweden - Ancient food ways, Ulrika Soderling(Roos Tegner )
Switzerland-French - Willy Russ, la Guerre 14-18 et Suchard ( Alphi )
Switzerland German - Quinto quarto, Schinharl ( AT Verlag)
UK - Pleasures of the table, Christine Hardiment (British Library )
USA - From Canton restaurant to Panda Express, Hai Ming Liu (Rutgers
Venezuela - El pastel que Somos. Miko Popic

D06 - Culinary Travel


Australia - Food Tourism, John and Linda Stanley
( Cabi)
Belgium - Must eat Amsterdam, Luc Hornaert, ( Lannoo)
China - Changsha guide ( PHEI )
France Sherazade etait toquée, Mena Fajal ( Les Itineraires )
Germany ADAC camping Kochbuch ( Heel )
Indonesia – Selamt Makan( Spice it up- Indonesian Travel)
Italy - Balade gourmande Venise, Dominique Laporte,
Adriana Cardin
Mexico - Cantinas, ( Ambar Diseno)
Northern Ireland - NI Good Food,
Netherlands - Heerlijk Rotterdam ( Good Cook)
Norway- Coastal kitchen, Andreas Viestad ( Hutengruten )
South Korea - Blue ribbon guide 2016 ( Blue Ribbon)
Switzerland - Die Almenkochbuch, Cordula Fleger (AT Verlag)

D07 - Culinary Heritage


Canada - A taste of Haida Gwaii, Susan Musgrave (Whitecap )
China - The secrets of old Shanghai ( Xuelin )
France - Man and food , Aux origines, Mathieu Paley ( 180c)
Germany – Mit Oma am Herd, Nadine Müller, Stefanie Korn
Luxembourg - E.Maufel Letzebuerg ( Guy Binsfeld)
Malaysia - Johor palate, Kalsomine Tais, Hamidah Abdul
Hamid
South Africa - Potjiekos and potpourri, Dine van Zyl
Spain - 100 plats indispensables de la Cuina
Catalana, Jaume Fàbrega
USA - The Jenima code, Toni Tipton- Martin (U.Texas Press )

D08 – Institutions – Sustainable Food


Italy -Sustainable Food Pavilion, Expo Milano 2015
( University California Davis )
UK - What price resilience ? ( The Prince’s of
Wales Charities )
USA - Menus of change report 2014 ( Culinary Institute - Harvard)

D09 - Institutions Health and Nutrition


Brazil -Marco de vigilencia alimentaria (Ministerio Saude)
China - Eatology,( East Eat Institute )
Fiji - Pasifika plates, Jessie Pullar ( Pacific community )
France - L’alimentation a decouvert, ( CNRS )
Ireland – Operation Transformation 2015 (RTE )
Malaysia - Malaysian diet, the plain truth, Tee E. Song (University of Malaysia)
Mexico - Cocinando con sabor Mexicano en la
insuficiencia renal ( Nutrimentos )
Sweden - Socker och sita Sakura , Ulrika Torell ( Nordiska
Museets)
UK - The Royal Marsalen Cancer cookbook ( Kyle Books)
USA - Scientific report 2015 dietary guidelines advisory committee ( USDA)

D10 - Diet


Belgium - Smartmat, Amelien van de Pol ( Lannoo)
Brazil - Alta Gastronomia Myriam Abicair, Filipe Baccarin ( Senac)
Canada - Yum ,Dr. Theresa Nicassio ( D and D )
Denmark - Marathon kokboken, Martin Kreutzer. (Muusmann )
France - Zéro sucre, Daniele Gerkens ( Les Arenes )
Greece - Vefa is cooking slimmer, Vefa Alexiadou ( VA)
Romania- The old chocolate diet, Diane Artene (Createspace)
South Africa- Low carb is lekker, Ine Reynierse ( Struik
Spain -Cocina simbiotica, Miguel Angel Almodovar ( Oberon )
Switzerland - Backen Gluten , lactose free (Coop )
Turkey- Health and beauty home remedies, Aslihan Koruyan Sabancir
USA – The 22 day revolution Marco Borges (Penguin Celebra)

D11 - Family


Canada - Per la famiglie, Emily Richards (Whitecap)
China - 72 breakfasts for children ( Xuelin )
Colombia – El desafío inesperado, Maria Villegas (Villegas)
Germany - Da Mama Kochbuch ( Callwey)
India- Mulasathi, Kanchan Bapat( Menaka )
Japan - Pass the recipe, Hiroko Nomura (Bunka)
Malaysia - Happylicious, Mohana Gill ( Rhino Press )
Netherlands - World Granny kokboken (DIF books )
New Zealand - 21 day marvelous lunch box,Wick Nixon
Norway- Verdens bestie familie kokboken (Gyldendal )
Philippines - Yummy mummy ( Anvil )
Singapore – Sam Leong, a family cookbook ( MC)
Sweden - Mormors mat , Maria Holm (Lava)
UK - Secrets from my Indian family kitchen, Anjali Pathak ( Mitchell Beazley)
USA - Diner Solved, Katie Workman ( Workman)

E - Subjects

E01 - Easy recipes


Argentina - Todas las Recetas, Blanca Cotta ( Planeta)
Australia - The new easy, Donna Hay ( Harper Collins )
Brazil - Cozinha practica, Rita Lobo (Senac )
China - Superpopular home cooking ( CHLIP )
France - Simplissime,Jean Francois Mallet, ( Hachette
Pratique)
Germany - Deutsche Kuche, Petra Wohlwerth (Createspace)
Greece - Alone in the kitchen, Dina Nikolou ( Minoas)
India - The art of Indian Cuisine, Rocky Mohan,(Roli Books)
Peru - Las manos de mi madre , Isabel Álvarez Novoa ( USMP)
South Africa - Uitpakkos, H Lotegan ( Lapa )
Spain - Fet a Casa Laura Conde ( Ara Libres)
Sweden – Tine Sommar , Tina Nordstrom (Bonnier)

E02 - Single subject


Belgium - Het spaghetti bolognese book, Filipino Jan’s
(Manteau )
Canada - Happy hens and fresh eggs, Signe Langford (Douglas McIntyre)
China - Soups ( CHLIP)
Czech - Flowers cookbook, Jana Vkova ( Smart Press )
Finland - Puuronirja, Tiia Koskimies, (Minerva)
France – Le quinoa, ( Quae )
Germany - Sauen (Heel )
Japan – From toothpicks to the world, Osamu Inaba
( Koeisha)
Mexico - Los chiles nativos de Mexico, R Munoz Zurita
(El Equilibrista )
Peru – El Camarón, Blanca Chávez ( USMP)
Spain Catalan - Esmorzars de Forquilla, Sergi de Meia
( Comanegra)
Spain Euskera - Pintxos 2015, ( Asociación de Hostelería de Hondarribia)
Sweden - Rok Johan Akerborg ( Nordstedts)
USA -Empanadas, Sandra Gutierrez ( STC )

E03 - Pastry


Argentina - La pastelería de Juan Manuel Herrera
(Atlántida )
Belgium - Bakken , Christophe Declercq ( Lannoo )
China - Afternoon tea ( CHLIP )
France -Tartes gourmands sines, Eric Kayser ( Larousse)
Germany - Suesser Dekore, Andreas Schirmaie- Huber (Matthaes )
Iran – Desserts books, Samira Janatdoust ( Paniz )
Japan -British cake stories, Tamao Sako
New Zealand - Bake me home, Alice Arndell (Harper
Collins)
Philippines - Sweet temptations ( Anvil )
South Africa - Sweet, Sam Linsell (Struik)
Spain Castellano- Repostería Casera , Maria Jesús Gil (Lid )
Spain Catalan - Dolços Del món a l’escola, Xavier
Mollà
Sweden - Salmiak och saltiakrits, Elsabeth Johansson
(Watz Books )
UK – Social Sweets, Jason A Thornton ( Absolute Press )
USA - Prohibition bakery, Leslie Feinburg
( Sterling )

E04 - Barbecue


Australia - Temples of BBQ, Lance Rosen ( LR)
Germany - Grille wir die Weltmeister, Rudolf Jaeger ( Heel)
Hungary - The art of the grill, Dr Pulop Meszaros,
David Barath ( Profood )
Norway - Glod, Jan Ivan Nykviist ( Gyldendal )
UK -The Sea Horse, Mitch Tonks, Mat Prowse ( Absolute
Press)
USA - Franklin barbecue, ( Ten Speed)
Venezuela - Parilla, Otto Gómez ( Grupo Tei )

E05 - Fish and sea food


Chile - Sea change (Verlasso)
China - Cooking fish ( Qingdao )
Ecuador - Camarón ecuatoriano, Carlos Gallardo
( Universidad de las Américas )
France - Poulpe, Jean Pierre Montanay ( Hachette Pratique )
Ireland – Sea Gastronomy, Michael O’ Meara ( Artisan House)
Italy- De Mari nostro, Roberto Abbadati
Japan - Easy popular fish dishes, Mihoko Tatakubo ( Asahiya )
Peru – El Camaron, Blanca Chavez ( USMP)
Spain - La ballena vasca, ( Cofradia vasca de gastronomia )
UK – Sea Cucumber,Hongsheng Yang, JF Hamel A. Mercier
( Elsevier )

E06 - Vegetarian


Belgium - Vegetables, Seppe Nobels ( Lannoo)
China - Vegetarian diet ( CHLIP )
Canada - Dejeuners et collation ( Groupe Librex)
Finland - Kaxvjkset, Ana Hopia, Tatu Leh (Minerva )
India - Recipes from a diary, Indu Bokaria, Pratibha Jain
Ireland – The Lettercollum cookbook, Karen Austin (Onstream)
Portugal -Cozinha Vegetariana, Gabriela Oliveira (Bertrand)
Puerto Rico – Eris Green kitchen (Boricua Kitchen )
Spain Castellano – De la Huerta al puchero, Florence Domezain,( Esfera )
Spain Catalan - El gran libro dels llegums, Anna Garcia (Cossetània )
Sweden - Ra mat, raw food, Linda Nilsson ( Lux )
USA – The broad fork, Hugh Acheson, ( Clarkson Potter )

E07 - Chocolate,


Australia - The chocolate promise, Josephine Moon ( Allen Unwin )
Austria - Wild aus Chocolate, Eveline Wild ( Pichler )
Belgium Flemish - Chocolate experiences in Flanders
( Visit Flanders )
Belgium French - Encyclopédie du chocolat et de la confiserie ( MJ)
France - Petit Larousse du chocolat, Le Cordon Bleu
( Larousse )
Germany - Chocolate, The reference standard, Bernardini
( Muchomas)
Italy -Chocolata, Csaba Dalla Zorza
Portugal- Dieta de chocolate ( Planeta )
Saint Lucia - Hotel Chocolat ( Headline UK )
Spain - Chocolate, Sandra Mangas ( Aguilar )
Switzerland - Vegan Chocoholic, Philip Hochuli (ATVerlag)
UK - Chocolate fit for a queen ( Ebury )
USA - Guitard chocolate, Amy Guitard ( Chronicle )

E08 - Bread


Belgium - De smaak van brod, Frank Deldaele (Lannoo )
China - Beloved bread ( Beijing S/T )
Germany - Brotbackbuch 2 ( Ulmer )
India - India breads,Padma Vijay ( Westland )
Iran- History of bread in Iran,Willemstad Floor ( Mage)
Netherlands – Meesterlijk Brood, Robert van Beckhoven,
Ria Bitter, (Unieboek )
Philippines - Panaderia , Amy Uy, Jenny Orillos ( Anvil
Poland - Czelej Anna ( Illuminatio)
Spain - Refranes Del Pan , Augusto Jurado
Sweden - Hakan Johansson ( Norstedts )

E09 - Cheese and milk


Belgium Flemish - Bier Kaas, Ben Vinken,Michel van Tricht ( Lannoo )
Belgium French - Fromages suisses sur un plateau
( Switzerland Cheese)
Brazil - Queijos Brasileiros a Mesa, Manuel Beato, Bruno Cabral, ( Senac )
Bulgaria - The Bulgarian cheese cookbook, Ilian Iliev,
(Soda)
Canada - Au gre des champs, Gosselin(Passage )
FAO - Milk and dairy products in nutrition, Ellen
Muelhoff, Anthony Bennett
Finland - Jogurt rahkat, ( Minerva )
France - Des Fromages et des Hommes, Kilien Stengel,
( Harmattan )
Greece - The real Greek yoghurt book, Ilias Tountoulis
( Anna Blana)
Ireland - The Sheridan’s guide to cheese (Transworld Ireland)
Italy - Buffala, Rosanna Marziale( Italian Gourmet)
Spain - Formatges, 50 millers Catalunya ( Cossetània )
UK - A year in Cheese, Leo and Alex Guarneri ( Frances
Lincoln )
USA - Yoghurt culture, Cheryl Sternman Rule (HMH)

E10 - Truffles and mushrooms


Truffles
Australia - The truffle war, Hettie Ashwin ( Createspace )
France - A la decouverte du diamant noir, Alain Bernard
Italy - Discovering the truffle ( Slowfood Editore )
UK -Truffle, a global history, Zachary Nowak ( Reaktion books)
USA - Truffles Pacific Northwest (USDA)

Mushrooms
Ethiopia -Mushrooms, hidden treasures of nutrition, ( LAP )
Ukraine- Smachna kraina, Kostantin Gribnik ( StarogoLeva)

E11 - Fruits


Canada - Hanskap Canada Cookbook, Loretta Bors ( Hanskap
Canada)
China - Fruits vinegars ( PHEI )
Cuba - El sabor de las frutas, Vilda Figueroa, José
Lama ( Proyecto )
Laos - Peach , Phouthasin Luangyikammatha ( AmazonMedia)
Mexico -Tomate ( Grupo Mexico )
Martinique - La papaye dans tous ses etats, Maryse Dyaboa
Peru – El Pajuro, Simón Escamilo, Cárdenas ( USMP)
Turkey - Antep Fistigi - Pistachio book, Gonka Tokuz,
Gazanfer Saglam
UK – Summer Berries and autumn fruits, Annie Rigg (Kyle Books)
USA - Jewels from my grove, Helene Beck ( Chefs press)

E12 - Meat


Austria - Fleisch, Gerd Wolfgang Sievers ( Leopold
Stocker)
Cameroun- Elevage des oies , recettes foie gras,
( Pro Agro ISF)
France - Les bouchers charcutiers d’Alsace,
( Carre Blanc )
Germany - Dryaged ( Heel )
Northern Ireland -A bird in the hand, Diana Henry
( Mitchell Beazley )
Scotland – The venison bible , Nicola Fletcher
( Birlinn)
Spain - Hacer en Casa la Hamburguesa perfecta ( Anaya )
Switzerland - Cervelat, Heinz Von Arp, Peter Krebs
(AT Verlag )
Thailand - Meat and more, Suthipong Suraya ( Karbala Studio)
UK - Lamb, Brian Yarvin ( Reaktion Books)
USA - The meat buyer guide, 8th edition ( Nami )

E13 - Vegan


Belgium - Lima veggie ( Lima)
China - Vegan, Alina ( PHEI)
Canada -Vegan everyday, Douglas McNish ( Robert
Rose).
Germany - Kracht Koch vegan, Marion Kracht (Weltbild )
India - Guilt free vegan,Nandini Gulati, Mala Barva ( Roli Books )
Netherlands- Vegadutchie, Julien Pergrom( Nieuw Amsterdam)
Slovenia - Nekaj Sladkega, Beba Splichal ( Nova)
Sweden - Hjalp veganen, Linda Andersson Hafner ( Ordalaget)
Switzerland - Roh vegan,Christine Mayr , S. Hafner ( AT Verlag )
UK - The fresh vegan kitchen ( Pavilion)
USA - Healthy happy vegan, Kathy Patalsky ( HMH)

E14 - Pastry pro


Brazil - Espressantes na confeiteria, texturas,sabores, Sandra Canela - Rawls ( Senac)
China - Sugar art , Wangseng ( CHLIP )
France - Claire Hetzler patisserie ( Hachette Pratique)
Germany - Saisonale Kreationen,David Scmid ( Matthaes)
Italy - Ph 4.1 ( Chiriotti)
Spain - Postres en la restauración, Manuel García Fernandez (Síntesis)
Switzerland - Murner Life 2015, Rolf Murner ( Foot plus)
UK - Animation in sugar, take 3, Lischetti ( B.Dutton )
USA -Flavorful, Tish Boyle ( HMH)

F – Non profit

F01 - Africa

F02 - North America

USA - Flavours from home, refugees in Kentucky ( U .Press of Kentucky )

F03 - Caribbean

F04 - Latin America

Nicaragua -Taste- The classic collection ( Blurb )

F05 - Asia


Cambodia - Culinary Traditions of Cambodia ( Pour un sourire d’enfant)
Indonesia - Trailing the taste of Gorontala ( Omar Niddu
Foundation)
Lebanon - Soup for Syria, Barbara Abdeni Massaad
( Pavilion - Interlink )
Malaysia - Peita Nukenen, Datin Nikki Lugun ( Wildman )
Singapore - Singapore Heritage Cookbook, Tony Khoo, Dr. Leslie Tay

F06 - Pacific


Fiji - Taste of Taveuni cookbook, aunty Volan Yavalanavana

F07 - Europe


France - Tourangeaux et tourangelles a Vos recettes (Anovi)
Ireland – The Dublin cookbook, ( Concept Marketing )
Sweden - Rosakokboken 2 , Anna Benson

F08 - Embassies


France - Aujourd’hui caviar, demain sardine, Carmen et
Gervasio Posadas (Epure)
Germany - Kochen fur Deutschland, Petri( Books on demand)
Peru -Gastronomic diplomacy manual, Guillermo Gonzalez Arica

F09 - Cookbook for Peace


F10 - Heads of State


Canada – Sir John’s table ( Goose Lane)
South Korea - Jewels of the Palace, Kangaroo Il Young ( Institute of Korea)
UK - Churchill’s cookbook ( Imperial War Museum)

The Gourmand Awards in Macao - Registration & Facts

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The Gourmand Awards are the major Food Culture event in the world.

They started in 1995 for cookbooks and wine books, at Frankfurt Book Fair. They now include all Food Culture content. The Gourmand Awards are open to all, big or small, print or digital, for sale or for free, with or without ISBN, trade or self published, private or public, in any language. It is free to participate, anyone can send entries. There is no comparable international cultural event in the world, except the Olympics. We are inspired by the Olympic spirit.

1- The countries

This year we had entries from 215 countries and regions. There are 193 countries in the United Nations. For the Finalists, we have considerably reduced from the entries the number of countries, and entries. There are now Finalists for Food from a total of 134 countries (116 UN members) and regions. There are 40 countries and regions for Drinks.

2- Categories

There are 100 categories for Food, 30 for Drinks. This is necessary to reflect the wide diversity of world food culture. It gives a chance to many countries to win in a category. In the Olympic games, they have 303 competitions/categories for 202 countries. On our list our finalists, we have 130 categories for 134 countries and regions. In total, there are 1372 entries now finalist, 1144 for food, and 228 for drinks. This represents less than 3% of the total of similar books and other formats published and available every year. It is a major achievement to be on this list of Finalists. There are 67% of the categories with 12 or less finalists, 26% with 13 to 19 finalists, and 7% with 20 to 30 finalists.

3- Trends

Food Culture is now taken very seriously by most governments and individuals. Food is at the heart of the issues of our future, collectively and individually.Trends in Food and Drinks culture are now global, everywhere in the world, which this list of finalists makes very clear. We see six major trends, combining or competing at a different pace in different countries, with change accelerating:

  • Tourism is becoming the force driving food culture. Food is the first positive criteria and motivation generally, for 35%, up from 25% fifteen years ago. We have 160 entries for tourism (12%). See our categories B15, B17, B21, W1-8, W1-12.
  • Social media and television continue to expand the food culture market, helping print. See our categories A07, A08, A09, A13, B18, B19.
  • Health and Nutrition have joined with Ethics and Environmental concerns, spreading the same issues worldwide. For instance Vegan has become mainstream in very few years, everywhere. See our categories D01, D02, D08, D09, E06, E13.
  • Local has become the key word. There is a major effort everywhere to save local food culture, and transmit it. It is helped by tourism and the locavore trends. Slow Food has won. See our categories C01, D05, D07.
  • Quick and easy comfort food is still very important, especially in Asia. See our category E01. In 1995, when we started, this was the leading category.
  • Children and Family food books are rapidly expanding. See categories D03, D11.
  • There are minor new trends starting now Sports and Food, see D13.
  • Seniors and food, see D12 Breakfast, see E15.
  • Embassies and Gastro Diplomacy, see F08.

4- Digital

We have 19 categories (15%) exclusively for digital, with 195 digital entries now finalists (15%). You can find in the list of Finalists approximately 50 free Food and Wine PDF to download, selected for their quality, nearly all produced by public institutions. Unfortunately, they tend to disappear quickly, so do not be surprised if you cannot find them. We cannot help. See categories A06 for FAO, UN-IOM, UNDEP-Canada, UNESCO, UNWTO or B17, W1-12. For cookbook professional online newsletters, see B03.

5- The next step

The Best in the World will be announced in Yantai, China at the Gourmand Awards annual event May 25-28, 2018. The top 3 in each category will have the right to Best in the World. We do not announce results before the event. It is not necessary to attend to win. Apart from the honors at the event, the major opportunity is meeting the other participants, for business and pleasure. As previous participants have written, it may be the best four days of your life if you participate. Guests from over 60 countries had already indicated they wanted to come as of January 12, 2018. There are among them 81 guests who have already been at our events in Yantai. They come back even if they have no entry in the competition, it is so important for networking, business, and food culture.