cabecera awards libro rojo

Facebook Twitter

The Gourmand Awards in Macao - Registration & Facts

PDF

Download PDF

logo awards

 

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.

 

FINALISTS 2012

SHORTLIST - COOKBOOKS

13 December, 2012

1.-AUTHORS

A02 – HALL OF FAME

USA – The Cookbook Library, Anne Willan, Mark Cherniavsky (University of California)

A03 – CHEF

Australia – Origin – Ben Shawry (Murdoch Books)

Colombia- Sal y Dulce, Jorge y Mark Rausch (Gamma)

Ireland – Let's Go Disco – Martijn Kajuter, Alex Meehan (Cliff Hotel)

Netherlands – Puurst, Jonnie and Therese Boer (Princess)

USA – A Table at le Cirque, Sirio Maccioni , Pamela Fiori (Rizzoli)

A04 – WOMAN CHEF

Belgium – Ma Cuisine Intuitive, Arabelle Meirlaen,Roos van de Velde, Jean-Pierre Gabriel (Li Cwerneu)

Morocco – Le Riad Monceau, Rachida Sahnoune & Isabelle Aubry (La Croisée des Chemins)

UAE – Sarareed – An Emirati Cuisine Cookbook, Khulood Atiq (TDIC)

UK – The British Larder, Madeline Bonvini-Hamel (Absolute Press)

USA – A Girl and Her Pig, April Bloomfield (Ecco)

A05- PROFESSIONAL

Belgium – Patisserie Met Fruit, Kris Goegebeur (Lannoo)

China – Fenzhi Meishi (Qingdao Press)

France - Mémoires de Chefs, Nicolas Chatenier (Textuel)

Poland – The Fine Polish Cuisine (Bosz)

Singapore – To Be a Chef, Tony Khoo (Meritus Hotels)

UK – The Art of the Restaurateur, Nicholas Lander (Phaidon)

A06 – PRESTIGE AWARDS

Grand Prix de la Gastronomie Française

France - Eric Briffard, Le Cinq (Glénat)

LE CORDON BLEU STUDENTS AWARDS

France - Le Nouvel Art Culinaire Français (Flammarion)

France - Paries, Maison Basque (Le Chêne)

France - L'Atlas des Vins de France, Laure Gasparotto (Editions Jean Pierre de Monza-Le Monde)

SPECIAL AWARDS

Belgium – Puur Genieten. Pascale Naessens (Lannoo)

France – A Table! Claude Lebey (Albin Michel)

Gambia – Senegal – The Cashew Cookbook – African Cashew Alliance (IRD)

Mexico – Cocina de Barbaras, Sonya Garza (Universidad Autónoma de Nuevo Leon)

India – A Vegetarian in Paris, Rashmi Uday Singh (Bennett Colman)

Monaco – Madame est Servie, Caterina Reviglio Sonnino (Liberfaber)

Spain – Vicenta López de Carrizosa y Giles (Luisa Fernanda Morenés y de Giles)

A07- TELEVISION - ENGLISH

Canada – Rob Feenie Classics (DM Publishers)

Ireland – The Last Diet – Dr.Eva Orsmond (Gill MacMillan)

Malaysia – Chef Wan (Marshall Cavendish)

Trinidad – Curry, Callaloo, Calypso, Wendy Rahamut (MacMillan Caribbean)

UK- Jamie's 15 Minutes Meals, Jamie Oliver (Penguin)

A08-TELEVISION - EUROPE

Belgium – Dagelijkse Kost, Jeroen Meus (Von Halewyck)

France – A'Gueter – André Muller (La Nuée Bleue)

Germany – Lanz Kocht, Markus Lanz (Zabert Sandmann)

Italy – La Mia Cucina in Diretta, Federica de Denaro (Rai-Eds)

Sweden – Mitt Kök - Sverigeresan, Jens Dolk, Tommy Myllymäki (ICA)

A09-TELEVISION – REST OF THE WORLD

Argentina – La Cocina de Coco, Sebastian Carreño (Sudamericana)

Canada – Les Touilleurs, Sylvain Côté, François Longpré (Cardinal)

China – A Bite of China, CCTV (Guangming Daily Press)

India – Master Chef India Cookbook, Pankaj Bhadouria (BPI)

Mexico – La Cocina y las Locuras de Aquiles – Aquiles Chavez (Larousse)

A10-INNOVATION - VACANT

A11-ENTERTAINING

Italy – Celebrate in Venice, Csaba dalla Zorza (Luxury Books)

Norway – 33 Uforglemelige Mältider, Toraf Bolgen, Daniela Tepper (Kagge)

UK – Funky Party, Mark Northeast, Jason Ingram (Absolute Press)

USA – You're Invited, Debbie Lestina (FRP)

Zimbabwe – Dusty Road (Sarah Lilford)

A12 – FIRST COOKBOOK

Czech – Skoda Nevarit Kucharka Plna Hudby, Martin Skoda (Smart Press)

Germany – Ole Deele, Andreas Tuffentsammer (Ole Deele)

Grenada – Cooking the Grenadian Way, Jessie Douglas, Norma Purcell (Grenada Food and Nutrition Council)

Hong Kong – For Two in 32 Minutes, Vanessa Yeung (ET Press)

USA – The Four Hour Chef, Timothy Ferris (Amazon Publishing)

A13 – BLOG

Norway – Matmisjonen, Hanne Stensvold (Cappelen)

Portugal – Velocidade Colher – Susana Gomes (Vorwerk)

South Africa – Bitten, Sarah Graham (Random House Struik)

Spain – Objetivo Cupcake Perfecto, Alma Obregon (El País- Aguilar)

UK – Lemongrass and Ginger, Leemei Tan (Duncan Baird)

2.-PUBLISHERS

B01 – COOKBOOK PUBLISHER OF THE YEAR

Belgium – Minestrone

B02 – BEST COOKBOOK OF THE YEAR

Canada – Cabane à Sucre au Pied de Cochon, Martin Picard (PDC)

China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)

Ecuador – Tradiciones de Ayer para la Mesa de Hoy, Pérez, Cepeda, Maño (Universidad San Francisco de Quito)

Italy – Dolce Sicilia, Martorana, Ghietto, Notini (Electa)

Peru – Edén Pe, Gaston Acurio, Ferran Adria, Ignacio Medina (Latino Publicaciones)

B03 – BOOK MAGAZINE

France – Bibliothèques, Dossier Gastronomie 7-2012, Revue de l'ABF-Association des Bibliothécaires de France.

B04 – FOOD MAGAZINE

Sweden – Fool Magazine, in English

B05 – COVER – VACANT IN 2012

BO6 – PHOTO

China – Da Dong Artistic Conception of Chinese Cuisine ( Guangxi Normal University Press)

Germany – Lebensmittel – Michael Schmidt (Snoek)

Mexico – Cocina Mexicana, Patrimonio de la Humanidad, José Ignacio Urquiza (Larousse de Mexico)

Switzerland – Ecken und Kanten (Fotoplus)

USA - Edible Selby, Todd Selby (Abrams)

B07 – ILLUSTRATIONS

Denmark – Far, Mor og Teenager, Laver Mad, Wulffmorgenthaler (Politiken)

France – Ma Cuisine Illustrée Automne, Kness,Reuno, Anne Montel, Yuio (CSFL)

Spain – Cocina Indie, Ricardo Lavolo, Mario Suarez (Lunwerg)

Sweden – Bigger than a Cookbook, P.A and Co.- Större ä en Kokbok (Libertad)

USA– Dirt Candy, Amanda Cohen, Ryan Dunlavey (Clarkson Potter)

B08 – DESIGN

Belgium – Sergiology, Sergio Herman, Tony Le Duc (Minestrone)

Germany – Das Echte und Einzige Kochbuch – The Edible Cookbook-Korefe (Gerstenberg)

Italy – Lunch Book , Alessandro Garlandini (Ilvespaio)

Netherlands – Sterkte – Wishing you Well, Yneke Vocking (Snor)

UK – Too Many Chiefs, Only One Indian, Sat Bains (Face)

B08 – DESIGN PRO – VACANT IN 2012

B11 – CORPORATE

France – Blondes, Brunes et Rousses en Cuisine, Michèle Villemur, Brian Feinman, Jean Claude Biguine (Féret)

Germany – Kochen die Neue Digitale Schule, WMF (Zabert Sandmann)

Italy – Grom, Federico Grom, Guido Martinelli (Bompiani)

Netherlands – Het Grote AGA Menuboek, Saskia Schepers (Terra)

Pakistan – Dalda Cokbook (Dalda)

B12-TRANSLATION

France – Le Jour des Morts, Haghenbeck, Bensoussan (Editions de l'Herne)

Greece – Griechische Küche, Vefa Alexiadou, Chrysi Kostantinidou, Hans-Nicklas Rolin (Vefa Alexiadou)

Korea – Korean Family Foods, Daewoo Securities Community Service, 10 translations (Bookie Publishing)

Russia – Alain Ducasse, Grand Livre de Cuisine, Viande et Volailles (Chernov)

Sharjah – Lathith Jiddan, Fanny Letournel, Rania Sanyoura (Kalimat)

B13 – PRINTER

China – Artron – The Microsoft Cookbook (Microsoft)

Latvia – Livonia Print, Trond Erik Isaksen, Nerisassiassaatigut (Kni-Greenland)

Spain – Castuera – Lafite (Editions du Regard)

Sweden – Elanders Fälth Hässler – Gunnebo (Arena)

Switzerland – UK Print Luzern – Ecken und Kanten (UD Print)

B14– DIGITAL COOKBOOK

Finland – Cuisine, Jani Lehtinen, David Denis (Lehtimen)

France – Mon Grand Livre de Cuisine (Editions Alain Ducasse)

Germany – Caramelized, Smart Cookbooks (Caramelized Books)

Lebanon – The Culinary Heritage of Lebanon (Chef Ramzi)

USA – The Food Lover's Guide to Paris, Patricia Wells (Workman)

3.-CUISINES

C01 – LOCAL

Colombia – Cocina de Regiones (MNR)

Finland – Tornedalsmat pä Margits vis, Spolander (A La Carte)

Mexico – Puro Boca y Mirasol – Andanzas del chile en Zacatenas, José Francisco Roman Gutierrez, Leticia Yvonne del Rio (More Valladolid)

Peru – La Gran Cocina Mestiza de Arequipa, Alonso Ruiz Rosas (Gobierno Regional de Arequipa)

Poland – The Cookery of Lower Silesian Woodlands, Jan Akielaszek (Borow Lasow-Kuchnla Mysliwska)

Russia – Bazaar, Kazan and Dastarkhan, Stalik Khankishiev (AST)

C02 – FOREIGN

Australia – Cooking from the Heart, A Jewish Journey, Gaye Weeden, Hayley Smorgon (Hardie Grant)

India – Romancing the Chilli – Sunita Gogate. Sunil Jalihal (Rupa)

Lebanon – Armenian Cuisine, Aline Kamakian, Barbara Drieskens

(Kamakian – Drieskens)

Russia – Mirovaia Kuhnia, Chekalova, Delerins (AST)

USA– Three World Cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira)

C03 – FRENCH

Argentina – La Cuisine d'Olivier, D'Auch à Buenos Aires, Olivier Falchi (Sofitel)

Chile – Recetas con Historia, Ecole Culinaire Française (Altara – Mireaux)

India – The Pondichery Kitchen, Lourdes Tiruvanziam-Louis (Westland)

Japan – Petite Encyclopédie de la Cuisine Française, Shizuo Tsuji Culinary Research (Shibata Shoten)

Sweden – Den Franske Bagaren – Sebastien Boudet (Bonnier)

USA – La Tartine Gourmande, Béatrice Peltre (Roost Books)

C04 – ITALIAN

Australia – Limoncello and Linen Water, Tessa Kiros (Murdoch)

Bermuda – Amore Bermuda, Livio Ferigo (Inside Edge)

China – Italian Popular Recipes, Zhang Xiu Yong (Textile Press)

Luxembourg – Cucina Mia, Georges Hausemer, Veronique Kolder (Guy Binsfeld)

UK – Polpo, Russell Norman (Bloomsbury)

C05 – MEDITERRANEAN – DUN GIFFORD AWARD

France – L'Huile d'Olive, L'Or de la Provence, Elisabeth Scotto, Olivier Baussan, Edouard Sicot (Le Chêne)

Mexico – Olivos en la Cultura, en el Arte y el Paladar (Ambar Diseño)

Spain – Anima Mediterránea, Bernd Knoller, Xavier Moya (Deia Books)

UK – Jerusalem, A Cookbook, Ottolenghi, Tamimi (Ebury)

USA – Lasalette Cookbook – Chef Manuel Azevedo (Henrique)

C06 – SCANDINAVIAN

Denmark – Royal Smushi (Fadl's Forlag)

Finland – Savoy, Kari Aihinen (Paasilinna)

Greenland – Nerisassiassaatigut – Our Ingredients (KNI)

Norway – Mat Fra Senja, Roger Kristiansen, Eirik Nilssen (Impuls)

Sweden – Nordens Bästa Mat, Katja Palmdahl , Viola Adamsson (ICA)

C07-EASTERN EUROPE

Hungary – Halak es Haletelek, Szabo, Hoitsy (Corvina)

Lithuania – 7 Ingredienti, Alfas Ivanauskas (Laskos Valandros)

Netherlands – Recepten uit Voormalig Joegoslavie, Zrinka Oberman, Goran Todorovic (Fontaine)

Slovenia – Okusi Pokrajin, Dr. Janez Bogataj, Stevo Karapandza, Photos: Janez Puksic (Studio Moderna)

USA – New Ukrainian Cookbook, Annette Ogrodnik Corona (Hippocrene)

C08 – ASIAN

Australia – Bali – The Food of my Island Home, Janet De Neefe (Plum)

Canada – Burma, Naomi Duguid (Artisan USA-Random House Canada)

Czech – SaSaZu Cookbook – Chef Shahafa Shabtaye (SaSaZu)

Ireland – Saba: The Cookbook, Taweesak Trakoolwattana, Paul Cadden (Saba Dublin)

Sri Lanka – Koluu's Cookbook (BT Options)

UK – Pomegranates and Roses, Ariana Bundy (Simon and Schuster)

C09 – CHINESE

Australia – Simple Chinese Cooking Class, Kylie Kwong (Penguin)

China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)

France - Les Séductions du Palais, Jean-Paul Desroches, Françoise Sabban,

Thomas Duval (Actes-Sud, Musée du Quai Branly)

UK – Simple Chinese Home Cooking, Every Grain of Rice, Fuchsia Dunlop (Bloomsbury)

USA – The Hakka Cookbook, Linda Lau Anusasananan,Alan Chong Lau (Univ.of California)

C10 – INDIAN

Canada – The Tastes of Ayurveda, Amrita Sondhi (Arsenal Pulp Press)

India – The Yellow Chilli Cookbook, Sanjeev Kapoor (Popular Prakashan)

Singapore – Spice Pot Pourri, Dr.Uma Rajan (Indian Restaurants Association, E-Quill Media)

UAE – Vandana Veggie Creations, Vandana Jain (Jain)

UK – Reza's Indian Spice, Reza Mahammad (Quadrille)

USA – India – A Culinary Journey, Prem Souri Kishore (Hippocrene)

C11 – JAPANESE

Brazil - A Cor do Sabor – A Culinária Afetiva de Shin Koike, Jo Takahashi (Melhoramentos)

Czech – Sushi Doma, Roman Vanek, Marek Hora (Prakul)

France – Sushi Manga – Chihiro Masui (Flammarion)

Japan – Moco's Kitchen – Mocomichi Hayami (Nippon Television Network)

Spain – La Cuina Japonesa del Kabuki, Ricardo Sanz, Juan Menendez Bellver (Planeta Mas)

C12-ARAB

Belgium – Mijn Arabische Wereldkeuken, Fatima Marzouki (Lannoo)

Canada – Modern Flavors of Arabia, Suzanne Husseini (Appetite)

France – Délices des Mille et une Nuits, Kamal Mouzawak (Grund)

Palestine – The Gaza Kitchen, Laila El-Haddad, Maggie Schmitt (Just World Books)

UAE – With a Pinch of Spice, Fusion Flavors of Dubai, Laila Al-Khaja (Motivate)

C13 – AFRICA

Ghana – Taste of Africa Cookbook, USAID (West Africa Trade Hub)

Guinea – Cuisines de Guinée, Nadine Bari, Jose Maka-Ingenbleek (L'Harmattan Guinée)

Lesotho – Cuisine of the Mountain Kingdom, Sekamotho Ska Moteane (Ska's Kitchen)

Portugal – Tempero da Morena, Eunice Meneses, Sonia Trigueirao (Marcador)

South Africa – Tastes from Nelson Mandela Kitchen, Xoliswa Ndoyiya, Anna Trapido (Real African Publishers)

C14 – LATIN AMERICA

Argentina – Tierra de Fuegos, Francis Malmann (VR Editoras)

Colombia – Libro Premio Nacional de Gastronomía 2007-2011 (Ministerio de Cultura)

Guatemala - Tamales de Guatemala (D- Buk Editores)

Mexico – En la Milpa, Enrique Olvera (Pujol)

Uruguay – Nuestras Recetas de Siempre, Hugo Soca (Aguaclara)

USA – Gran Cocina Latina, Maricel Pressilla (WW Norton)

C15 – STREET FOOD

Australia – The World's Best Street Food (Lonely Planet)

Canada – Moutarde Chou, Emilie Villeneuve (Éditions Cardinal)

France – Burgers, Le Camion qui Fume, Kristine Frédérick (Tana)

Switzerland – Shanghai Strassenküchen, Julia Dautel, Nicole Keller (AT Verlag)

USA – Truck Food Cookbook, John T.Edge (Workman)

C16-JEWISH

France – Cuisine Familiale Juive d'Algérie, Mélanie Bacri (Grancher)

Hungary – Jewish Cuisine more than Kosher, Kolosvai Ildiko (Casteleart)

Italy – La Mia Cucina Kasher , Giuliana Giannetti (Sovera)

Mexico – Sefra Dayme , Cien Años de Cocina Judeo-Damasquina en México, (Ambar Diseño)

UK – Recipes from my Jewish Grandmother, Marlena Spieler (Anness)

C17 – US CUISINE

Denmark- New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag)

France – New York , Les Recettes Cultes, Marc Grossman (Marabout)

Germany – Soul Food – Sven Katmando Christ (Trikont)

Japan – America Nanbu No Katei Ryouri, A Taste of the Southern Home, Natsuyo Anderson (Chugh Publishing)

USA- James Beard Foundation Best of the Best (Chronicle)

4.- LIFESTYLE

D01 – SUSTAINABLE FOOD

Ecuador – Hijos del Maiz (Rallt)

France – Wild Food (Les Éditions de l'Epure)

Italy – Dinamica , La Petraia – Susan McKinna (Petraia)

Netherlands – Het Insectenkookboek, Dicke, Van Gurp, Van Huis (Atlas/Contact)

USA – Zuppe, Sustainable Rome Project (Little Book Room)

D02 – HEALTH

Canada – Meals that Heal Inflammation, Julie Daniluk (Random House Canada)

Croatia – Cookbook, Nutrition and Medical Advice for Retired People, Josko Kalilic (Kalilic)

Malaysia – Food for Your Eyes, Dr.Kenneth Fong Choong Sian, Goo Chui Hoong (Star)

New Zealand – Goodness me, It's Gluten Free, Vanessa and Mary Hudson (Goodness Me)

Sweden – Matfrisk, Lars Beckman, Lars Franzen, Fredric Andersson (Agrenshuset)

Venezuela – Mi Lonchera, Armando Scannone (Fundación Seguros Caracas)

D03 – CHILDREN

Australia – The Junior Gourmet, Elizabeth Long (Five Mile Press)

Netherlands – Buitengewoon Family Kookbook, Ammerlaan Styling (C100)

Spain – Cocinando con Arte, Alicia Jimenez, Natalia Garcia (Sobremesa Editorial)

UK – French Children don't throw Food, Pamela Druckerman (Doubleday)

USA – Mom 100 Cookbook, Katie Workman (Workman)

D04 – FOOD WRITING

Argentina – S/T Sabores Versus Tiempo, Graciela Audero (Universidad Nacional del Litoral)

Netherlands – Literalicious, Koen de Groote (Lalito)

Norway – Mat/Viten, Iver B.Neumann, Thomas Ugelvik (Universitetsforlaget)

Spain – No dejes a los Niños Solos en la Cocina, Laura Torné, Javi Garcia (Torne-García)

USA - Yes, Chef, A Memoir, Marcus Samuelsson (Random House)

DO5- CULINARY HISTORY

France – Dictionnaire de la Gourmandise, Sucreries et Friandises, Anne Perrier-Robert (Robert Laffont)

Mexico – Comida, Cultura y Modernidad en Mexico, Laura Elena Corona, Catharine Good Eshelmann (INAH)

Spain – La Cocina de los Valientes, Pau Arenos (Ediciones B)

Turkey – 1236 Selcuklu Muffagi, Muhammed Ömür Akkor, (Ömür Akkor Yavinlari)

USA-Thomas Jefferson's Crème Brulé, Thomas J.Graugwell (Quirk Book)

D06 –CULINARY TRAVEL

Estonia – Seto Köok Pölvest Pölve, Laivi Mesikäpp, Indrek Kivisalo (Setomaa Turism)

France/ USA – New York, Alain Ducasse (Les Éditions Culinaires – Stewart, Tabori, Chang)

OECD – Food and the Tourism Experience, The Korea Meeting (OECD)

UK – Ken and Ching, Exploring China, Ken Hom, Ching-He Huang (BBC)

USA – Coquilles, Calva and Crème, Dryansky (Pegasus)

5.-SUBJECTS

E01 – EASY RECIPES

Argentina – Recetas de Familia, Ana D'Onofrio (La Nacion)

Austria – Der Goldene Plachutta (Christian Brandstätter)

Dominican Republic – El Sabor de mi Tierra, Socorro Castellanos (Aguilar)

France – Grande Table, Petite Cuisine, Trish Deseine (Marabout)

Ireland – How to feed your family on less than 10 Euros a day, Elizabeth Bollard (Open)

Japan – Nobu – The Sushi Cookbook (Sekai Bunka)

E02 – SINGLE

Canada – Le Cochon du Museau à la Queue, Fédération des Producteurs de Porc du Quebec (Transcontinental)

Greenland – Tuttu Reindeer, Michael Rosing (Milik)

Italy – Arancia, Carmelo Chiaramonte, Elvira Assenza (Estemporanee)

Japan – Sukiyaki, Sakafumi Matsumoto (Kazan)

Poland - Kwiatowa-Uczta-Eating Flowers, Malgorzata Kalemba Drozdz (Egros)

E03 – PASTRY -SWEETS

Belgium – Patisserie met Fruit, Kris Goegebeur (Lannoo)

China – 70 French Desserts – Francis (Lijiang)

Hong Kong – La Patisserie Artistique – Thomas Lui (Froms Pub)

Mexico – Cocinando Dulce Maricu, Maricu Ortiz, Martha Debayle (Editorial Aguada)

UK – Tea Time, Jean Cazals (Papadakis)

E04 – BARBECUE

Denmark – Guld, Danish National BBQ Team (Lindhardt og Ringhof)

Namibia – Beste Boerebraaie in Namibie, de Kok, Genis (de Kok, Genis)

Uruguay – Gran Libro de Parillas, Oyenard, Acuña (Essentials)

Norway – Pä Grillen, Andreas Viestad, Jon Krog Pedersen, Mette Randem (Cappelen Damm)

USA – Weber's Smoke, Jamie Purviance (Oxmoor)

E05 – FISH AND SEAFOOD

China – Seafood 6800 Recipes, Chen Zhihan (Hunan Fine Arts)

Dominica – 53 Recipes of Diamond Back Squid Recipe Book, Mitsuhiro Ishida, Takahiko Yasuda, Norman J.Morris (Dept. of Fisheries-Paramount Printers)

Israel – Mul-Yam Seafoodpedia, Chef Yair Yosefi, Shalom Maharovsky, Yoram Nitzan. Photos : Clay McLachlan. Design: Dan Alexander (À Point Books)

Netherlands – De Oosterschelde Kreeft, Ronald Timmermans, Remko Kraaijeveld (Kommma-Princess Books)

Portugal – O Melhor Peixe do Mondo, Fatima Moura (Assirio Alvim)

E06-VEGETARIAN

Brazil – Naturalissima, Tatiana Cardoso (Alaude)

Canada – Eat Raw, Eat Well, Douglas McNish (Robert Rose)

Germany – Greenbox – Tim Mälzer (Mozaik)

Mauritius – Every Day Vegetarian, Malika Kallichum (Malika Kallichum)

USA - Eat and Run, Scott Jurek (Houghton Mifflin Harcourt)

E07 – CHOCOLATE

Belgium – Shock-O-Latier, Dominique Persoone (Njam)

Brazil – Chocolate with Brazilian Fruit, Tainá Zanetti, Franz Xavier Odermatt (Sebrae)

China – Handmade Chocolate, Wang Seng School (Qingdao Publishing)

Cuba – El Cacao y Chocolate de Cuba, Niurka Nuñez Gonzalez (Fundación Fernando Ortiz)

Hong Kong- Naturally Peninsula Chocolate Flavours, Ardyn Bernoth, Edmond Ho (PPP Company)

Italy – Peccati al Cioccolato, Luca Montersinos (Sitcom)

UK – Chocolate as Medicine, Philip K. Wilson, W. Jeffrey Hurst (Royal Society of Chemistry)

E08 – BREAD

Austria – Brot im Klartext (Trauner)

Denmark – Meyer's Bagebog, Claus Meyer (Lindhardt og Ringhof)

France – Le Tour du Monde en 80 Pains, Jean Philippe de Tonnac (Orphie)

Singapore – Bread Winners, Yong Don (Marshall Cavendish)

UK – Bread Revolution, Duncan Glendinning, Patrick Ryan (Murdoch Books)

E09-CHEESE

Belgium – Le Herve – Bien Plus qu'un Fromage, Fabienne Effertz, Jean Pierre Gabriel (Jean Pierre Gabriel)

Estonia – Juust, Kadri Kroon (Ajakirjade)

France – Du Chèvre tous les Jours (Le Cherche Midi)

Switzerland – Meine Schweizer Kühe, Andreas C.Studer (Benteli)

Tunisia – Fromage Lait de Chamelle, Fadhel Briki (Editions Universitaires Européennes)

6.-CHARITY – FUND RAISING

F01-AFRICA

Benin – Cotonou (Fatom – Fondation Atefomais)

Ghana – Taste of Africa Cookbook (USAID West Africa Trade Hub)

Spain – Recetario Africa en los Fogones (Casafrica – Habitafrica)

South Africa – Stella's Sephardic Table, Stella Cohen (Hoberman)

Zambia – The DSA Cookbook (Kazuma)

F02 –NORTH AMERICA

Canada – Breast Wishes for the men in our Lives, Breast Friends (Gateway)

Canada – 100 Recettes pour Toi Mon Coeur, Marylène Langlois (Transcontinental)

USA – The Microsoft Cookbook (Microsoft)

Twist it Up, Jack Witherspoon (Chronicle)

American Grown, Michelle Obama (Crown)

F03 – CARIBBEAN – VACANT IN 2012

F04 – LATIN AMERICA

Chile – 20 Buenas Razones para Comer en Familia (Fundación de la Familia)

Colombia – Recetas de San Basilio de Palenque, Cocina Criolla de Vedda Vedda (Fundación Transformemos-Ministerio de Educación Nacional)

Mexico – Children of the Refugio Cookbook , Seth J. Cloutman (Rengio)

F05 – ASIA

Bahrain – 50Th Anniversary Cookbook (St.Christopher School)

Brunei – Rasa and Warna – Flavours and Colours, Siti Kaprawi (Brunei Social Council - Pentagram Design)

Hong Kong – The Clearwater Bay School Cookbook (Gerr Printing)

Singapore – Spice Potpouri, Dr.Uma Rajan (E-Quill Media)

Thailand – Royal Project Foundation, Suthipong Suraya, Photos Karb Style (Modern Center)

F06 – PACIFIC

Australia – Lentil as Anything (Ilura)

Australia – Cooking from the Heart (Hayleybury School)

Australia – Devil of a cookbook, Fiona Hoskin, (Thermomix in Australia)

Australia – The Sustainable Table, Cassie Duncan, Hayley Giachan (Sustainable Press)

New Zealand – Nic's Cookbook (Scholastic)

New Zealand – Volcanic Kitchens, Egger (Lastingimages)

New Zealand – NZ Rugby Kitchen, NZ Rugby Foundation (Random House NZ)

F07 – EUROPE

Ireland – Get Cooking (Beam Services)

Malta – Kidney for Life Cookbook, Dr.Caruana, James Muscat (Vivian Corp.-Transplant Malta)

Scotland – The Killer Cookbook (Morgue)

Spain –Recetas con Historia (Fundación Juan Muñoz)

Sweden – Gudarnas Föda – Anna-Sofia Winroth (Gefle Chocolaterie-Gävle)

Turkey – Bir Omur Bin Tutam Lezzet,Melahat Kinoglu, Mehves Pisak (Meines)

Gourmand World Cookbook Awards 2019

Food Culture

Food Culture Gourmand Awards 2019

Gourmand World Cookbook Awards 2019

Drink Culture

Drink Culture Gourmand Awards 2019