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The Best 25

The Best of The Best - 1995-2020

List of the Best for 25 years in each category for each country

It includes a selection of the Best from two previous anniversary events

  • 12 years at Frankfurt Old Opera House
  • 20 years at Frankfurt Book Fair Theater
  • 25 years will be celebrated in Paris June 3-7 and China November 1-4

ALL past Best in the World are welcome at our events.
The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions.
There is only one book per country in each category

Countries Total = 106 Algeria to Zimbabwe 96
UN members, 6 Regions, 4 International organizations = Total 106


The Best in the World

By continents 1995-2019 1995-2009  
France 11% 13%. -2
Other Europe 38% 44% -6
China 8% 3% +5
Other Asia Pacific 20% 15% +5
Latin America 11% 5% +6
Anglo America 9% 18% -9
Africa 3% 2% +1
TOTAL 100% 100%  


The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. It is vital today for authors and publishers in the West to try to reach the foreign markets in the East. There is now a market for excellent cookbooks in many more countries. Our 2009 list had Best in the World from 47 countries. In 2020 it has doubled to over 100.


{mooblock= A00 Presidents of honour }

France - Alain Dutournier, Ma Cuisine (Albin Michel, 2000)

China - Du Gong Bei, Special Private Dishes (China Light Industry Press 2005) ISBN 7501952019



France - Les Cuisiniers de la Republique Francaise, Guillaume Gomez, Philippe Faure, Roselyne Bachelot, Jean-Robert Pitte (Glenat, 2019)


{mooblock= A02 HALL OF FAME - COOKBOOKS }

1999 China - Menu Great Hall of People (Foreign Language Press)

2001 France - Le Grand Livre d’ Alain Ducasse (Alain Ducasse)

2002 Spain - El Bulli 1983-2002 Ferran Adria, Juli Soler (El Bulli)

2003 Switzerland - Opt Art, Bruno Hausch (Culinary Chronicle)

2004 USA - On Food and Cooking, Harold McGhee (Simon & Schuster)

2005 France - Ph10 Pierre Herme (Agnes Vienot)

2006 France - Larousse Gastronomique (Larousse)

2007 China - Healthy Dishes for the Imperial Court, Chef Jiao Min Yao (China Light Industry Press)

2008 Spain - Quique Dacosta 2000-2006 (Montagud)

2009 Japan - L’ Art de Guy Martin, Photos Yoshihiro Saito (Super Editions)

2010 USA - Modernist Cuisine, Nathan Myhrvold, Chris Young, Maxime Billet (The Cooking Lab)

2011 France - Toute la cuisibe de Bocuse, Eric Trochon, Jean-Charles Vaillant (Flammarion)

2012 USA - The Cookbook Library, Anne Willan (University of California Press)

2013 France - Ma Cuisine Francaise, Yannick Alleno (Laymon)

2014 Japan - Japanese Cuisine and the Emperor, Nihon Riyol, Sakafumi Matsumoto (Ei Shuppansha)

2015 Switzerland - Cuisine du gibier a plumes, Benoit Violier (Favre)

2016 Russia - Russia Cuisine, Tradition et Modernite (Chernov)

2017 France - E, Eric Frechon (Solar)

2018 USA - Modernist Bread, Nathan Myhrvold , Francisco Migoya (The Cooking Lab)

2019 UK - Encyclopedia of Food Security and Sustainability, Pasquale Ferranti, Elliott Berry, Lock Anderson (Elsevier)

2020 Japan - Japonisees, Kiyomi Mikuni, (House of Mikuni)


{mooblock= A06 SPECIAL AWARDS }

Special Awards are VERY important. After A02 and before A03 to coincide with the awards ceremony schedule

Brazil - Pratos da Boa Lembranca, Colecao Anesio Fassina (Editora Inova 2016)

France - Paul Bocuse, Le Feu Sacre, Eve-Marie Zizza-Lalu (Glenat 2005)

France - MOF, Recettes et Temoignages (Groupe Le Duff 2017)

France - Detournements de Saveurs, Denis Nidos, Suzanne Boireau-Tartarin (Copedit 2004)

France - Henri Pierre Millescamps, Gastronomy Books Expert

Germany - Du grillst es doch auch, Michael Quandt (Bild Magazin 2015)

India - Nimi Sunil Kumar Best show kitchen presentation (2019)

Indonesia -100 Makanan Tradisional Indonesia Bondan Winarno, (2013)

Ireland - Darina Allen, Grow, Cook, Eat (Kyle Books 2017)

Italy - Slow Food, The Case for Taste, Carlo Petrini (Columbia University Press 2003)

Netherlands - Fusina Verloop, Dutch Book of the Year,

Peru - El Mercado - Rafael Osterling (Planeta 2017)

Spain Catalan - Historia del Salvatge - Menja’m, Xavier Molla (Quaderns de Photography 2013)

Spain Castellano - La Cocina Masonica, Pepe Iglesias (masonica.es 2019)

Turkey - Dervis Sofralari, Sahrap Soysal (Dogan Egmont 2007)

UNWTO - Gastronomy Tourism Report (2017)


{mooblock= A03 CHEF BOOK }

China - Da Dong Artistic Conception of Chinese Cuisine (Guangxi National Normal University Press 2008-2013)

Cuba - La cocina de un cubano, Chef Veimar Nestor (2016)

Denmark - Kiin Kiin, Henrique Yde-Andersen (2016)

France - Bras - Laguiole - Aubrac - France, Michel Bras (Rouergue 2002)

Germany - Dieter Muller, Meine Drei Sterne Kuche (Dumont 2000)

Ireland - Donegal Table, Brian McDermott (Dufour Editions 2018)

Italy - Heinz Beck (Bibliotheca Culinaria 2001)

Japan - Kaiseki, Yoshihiro Murata, Kyoto Kikunoi Restaurant (Kodansha International) 9784770030221

Netherlands - Puurst, Jonnie Boer (Komma 2012)

Norway - Norsk Husmanskost, Tom Victor Gausdal (Forlaget 2005)

Poland - Suwala Baron, Pavel Suwala, Alexander Baron (2016)

Scotland (UK) - Perceptions Mark Greenaway (Relish Publications 2016)

Singapore - A Dash of Szechwan, Chen Kantaro (Marshall Cavendish 2018)

Spain - La Cocina de Santi Santamaria, La Etica del Gusto (Everest 1999)

Sweden - Bjorn Frantzen, lagar mat for sugna diabetiker och annat folk (Norstedts 2017)

UAE - Flavours of Dubai, Uwe Micheel (2016)

USA - The French Laundry, Thomas Keller, Susie Heller, Deborah Jones (Artisan 1999)


{mooblock= A04 WOMAN CHEF BOOK}

Brazil - As chefs (Boccato - Mehoramentos 2013)

France - Au nom du pere, Anne-Sophie Pic (Glenat 2004)

Luxembourg - Best of Lea Linster Cuisiniere (Lea Linster 2003)

Malaysia - Kristang Family Cookbook, Chef Melba Nunis,(Marshall Cavendish 2015)

Spain Catalan - Netejant Seitons, Petit Bistro Segur, Maria Herrera Hiruelo, (2017)

Spain Castellano - El Sabor de la Elegancia, Begoña Rodrigo (Montagud 2016)

UK - The British Larder, Madeline Bonvini Hamel (Absolute Press 2012)

Zimbabwe - Dusty Road, Sarah Lilford (Dusty Road Restaurant, Victoria Falls 2013)


{mooblock= A05 FOR PROFESSIONALS }

Austria - Ikarus invites the world’s best chefs, Roebuck with beet and chocolate, Christoph Schulze, Peter Feierabend (Pantauro - Benevento 2014)

Bulgaria - Bulgarian Chefs, Ilian Iliev (2017)

Denmark - Kokkeriet, The Danish Flavor in our Kitchen (2015)

France - Louchebem ( Confederation Francaise de la Boucherie - Sopeta 2011)

Italy - Pantone, Foodmood (Guido Tommasi 2018)

Monaco - Madame est servie, Caterina Reviglio Sonnino (Liberfaber 2012)

UK - The Art of the Restaurateur, Nicholas Lander (Phaidon 2012)

USA - The Recipes Writers Handbook, Barbara Gibbs Ostmann, Jane L Baker (John Wiley 2001)


{mooblock= A07 CELEBRITY Chef/Television - IN ENGLISH }

Australia - Lyndey Milan’s Taste of Australia (2014)

India - From my kitchen to yours, Maria Goretti (Om Books 2017)

New Zealand - For the Love of, Karena & Kasey Bird (2015)

South Africa - Simply Zola, Zola Nene (Struik PRH 2018)

UK - The Naked Chef, Jamie Oliver (Michael Joseph 2000)

USA - Love, Loss and what we ate, Padma Lakshmi (Ecco 2016)


{mooblock= A08 CELEBRITY Chef/Television - EUROPE }

Austria - Das Geschmakt Europa Lotze Wieser (Wieser Verlag 2017)

Belgium - Puur Pascale, Pascale Naessens (2016)

Czech - Martin Skoda Nevarit 2 (2016)

Finland - Keittokirja, Kantelinen (2016)

France - A’gueter Andre Muller (La Nuit Bleue 2012)

Germany - Chakall Kocht (DK 2010)

Greece - Greece, Vefa Alexiadou (Phaidon 2009)

Italy - Five Seasons, Csaba dalla Zorza (2016)

Portugal - Cozinha Divina , Chakall (Oficina do Livro 2007)

Romania - Ramai la masa, Laura Cosoi (Curtea Vecche 2015)

Russia - Mangal, Stalic Khankishiev (AST 2013)

Sweden - Var Tid Ar Nu, Lotta Fritzdorf, Johan Rosenlind, Avehall, Alexen (Grenadine 2019)


{mooblock= A09 Celebrity Chef/Television World }

Argentina - Comer y Pasarla Bien, Narda Lepes (Planeta 2008)

China - A Bite of China (Guangming Daily 2012)

Cuba - En la cocina de Yeikel, Yeikel Santos (2017)

India - Highway on my plate, Rocky Singh, Mayur Sharma (Random House India 2011)

Malaysia - The Best of Chef Wan (Marshall Cavendish 2008)

Philippines - Philippines Cookery, Tatung Sarthou (ABS 2016)

Spain - Food on the Silk Road, Chakall, Yang Jimei, James McIntosh, Chef Wan, Wu Zhihong, Yvan Cadiou (Qingdao Press 2011) in English


{mooblock= A10 INNOVATIVE }

Austria - JOW - Joy of Waterboiling, Thomas Gotz von Aust (Achse Verlag 2018)

Canada - Papilles et Molecules, Francois Chartier (La Presse 2009)

France - La Cuisine Spatiale, Alain Bernard (PLB 2009)

Peru - Chia, Maria Luisa del Rio, Martina Stemann, Alvaro Lasso Rafael Osterling, Heinz Plenge Prado (Estruendomudo- Organic Selva & Sierra 2015)

Spain - Totalcooking, Chef Doctor Miguel Sanchez Romera (Akal 2006)

UK - Knit & Nibble, James McIntosh (McIntosh Publishing 2017)


{mooblock= A11 ENTERTAINING }

Canada - Margaret’s Table, Margaret & Larry Dickenson (2006)

France - Le pain fait son show, Nima Hemmat-Azad (Artemis 2016)

Ireland - Irish Seaweed Christmas Kitchen, Prannie Rhatigan (2018)

Japan - Festival Foods of Japan, Sawaka (2017)

Malta - Pippa’s Festa, Pippa Maffei (Miranda 2010)

Mexico - Mis menus favoritos, Susanna Palazuelos (Grijalbo 2014)

Norway - Stiansen inviterer til fest, Bent Stiansen (Font 2008)

Singapore - Delicious gems, Kelly Randall Sia (2018)

Sweden - Allting gott och alldeles for mycket, Edward Blom (Norstedts 2013)


{mooblock= A12 FIRST COOKBOOK }

Bangladesh - Alpana’s Kitchen, Alpana Habib (2018)

China - Angel’s Kitchen, Angel Zhong Lele ((Shandong Pictorial 2018)

El Salvador - Delicious El Salvador, Alicia Maher (Pacific Apicius 2013)

France - Trop Mad, Nathalie & Arnaud Beauvais (Jardin Gourmand Lorient 2006)

Gibraltar (UK)- The Rock Kitchen, Zoe Torres (2015)

Japan - Niseko Gourmet, Tess Stomski (2017)

Norway - Geir Skeie Verdensmester (2009)

South Africa - Through the eyes of an African chef, Nompumelelo Mqwenbu (2017)

Spain - La Cocina de Andres Madrigal (Aguilar 2000)

USA - The 4 Hour chef, Timothy Ferriss (Amazon 2013)


{mooblock= A13 BLOGGER}

Finland - Hellapoliisii, Kati Jaakonen (Read me 2010)

South Africa - Foodies of South Africa, Chantal Botha, Hayley Morison, Julie Brown (Jonathan Ball 2018)

Mexico - Otro stylo para cocinar, Geraldine Romero, (2017)

Turkey - Cafe Fernando, Cek Sonmersoy (Okuyanus 2014)

UK - Lemon grass and Ginger, Lemei Tan (Duncan Baird 2011)


{mooblock= A14 SELF PUBLISHED}

Australia - Garlic, Janice Sutton (2016)

Lebanon - Le Patrimoine Culinaire du Liban, Chef Ramzi Choueiri (2003)

Mauritius - Fadilah’s Kitchen, Fadilah Jhengoor-Mooraby (2017)



Austria - Online Cooking School.(Pedagogische Hochschule Steiermark 2018)

Colombia - Tecnicas Profesionales, Carlos Gaviria (Universidad La Sabana 2016)

France - Patisserie, Ecole Ferrandi Paris (Flammarion 2017)

Ireland - All in the Food, 75 Years of Cathal Brugha Street, Frank Cullen (O’Brien 2016)

Macao - The Art of Modern Portuguese Cuisine, David Wong (IFT- Institute for Tourism Studies 2012)

Peru - La Cocina del Peru, Gloria Hinostroza (Planeta - Le Cordon Bleu 2019)

Singapore - Hawkers classics unveiled, Temasek Polytechnic (Marshall Cavendish 2015)

UK - TUCO Guide to Authentic Chinese cuisine ( The Universities Catering Organization 2017)


{mooblock= A16 HOTELS }

France - Service Included, Amir Nahai (Accor 2018)

Indonesia - Wonderful Indonesia, Sumantri Endang (Turi Beach 2016)

Malaysia - Two friends, one cuisine, Johan Lafer, Chef Wai (YTL Hotels - Johan Lafer Strumburg 2013)

Mauritius - Aquacasia, W. Reinbacher (Shanti Hotel 2016)

Sweden - The magical cuisine of Drakamollan, Ingalill Thorsell (2015)

Switzerland - President Wilson, Michel Roth (Favre 2017)



{mooblock= B01 General Trade Publishers }

Austria - Krenn Verlag, Hubert Krenn

China - China Light Industry Press

France - Harmattan

Germany - Haedecke

Indonesia - Gramedia

Philippines - Anvil

Singapore - Marshall Cavendish

Spain - Planeta

Sweden - Norstedts

Switzerland - AT Verlag

UK - Phaidon

USA - Ten Speed


{mooblock= B01 Specialized Cookbook Publishers }

Belgium - Minestrone - Tony Le Duc

Canada - Robert Rose

Colombia - MNR, Maria Lia Neira Restrepo

Cuba - Artechef

France - Editions de l’ Epure, Sabine Bucquet

France - Nouriturfu

Germany - Matthaes

Greece - Vefa Alexiadou

Iran - Paniz , Samira Janatdoust

Israel - Lunch Box , Ofer Vardi

Italy - Bibliotheca Culinaria, Liz Marcucci

Mexico - Ambar Diseno, Adriana Sanchez Mejorada

Peru - Universidad San Martin de Porres, Decano Johan Leuridan Huys

Russia - Chernov

Spain - Montagud

Switzerland - Vorwerk

Thailand - Karb Studio, Suthipong Suriya

UK - Grub Street, Anne Dolamore



SEE B02 after F10, at the end of Food Culture, to coincide with the awards ceremony schedule


{mooblock= B03 Cookbook Bookstores Newsletters}

Canada - Librairie Gourmande, Montreal

France - Librairie Gourmande, Paris

France - Athenaeum du Livre et du Vin, Beaune

Spain - Libreria Aliana, Madrid

USA - Kitchen Arts & Letters, New York


{mooblock= B03 Book Trade Magazine}

Brazil - Publishnews

China - China Publishers

France - Livres Hebdo

Germany - Buchreport

Sweden - Boktugg

UK - The Bookseller

USA - Publishing Perspectives


{mooblock= B04 MAGAZINE-PAPER}

China - Global Gourmet, Ricky Xu (2019)

France - 180 C (Thermostat 6 - 2017)

Ireland - Go Wild (2018)

Italy - Cook Inc, Anna Morelli (2018)

Lithuania - VMG magazine (2014)

Taiwan (China) - Ounce Studio, Leslie Wang, (2016)

UK - Good Things (2015)

USA - Lucky Peach (2011)


{mooblock= B04 MAGAZINE-DIGITAL}

China - China Daily Food (2017)

France - AlimAgro (2019)

Ireland - The Taste (2015)

Spain - Apicius (2013)

USA - Gastronomica (2014)



China - China Light Industry Press

Russia - Chernov

Spain - Akal

USA - University of California Press


{mooblock= B06 PHOTOGRAPHY }

Argentina - Carniceros de oficio, Eduardo Torres (Catapulta 2018)

Belgium - Thailand, The Cookbook, Jean Pierre Gabriel (Phaidon 2014)

Brazil - Cocina brasileira de vanguardia, Sergio Coimbra (2014)

Bulgaria - Cooking with Yogurt, Ilian Iliev (2015)

Denmark - Food for Thought, Steven Achiam, Brendan Killen (Livret Litkig 2016)

France - Regarde comme c’est bon, Patrick Rougereau (Studio Rougereau 2015)

Italy - Dolce Sicilia, Marco Ghiotto, Gio Martonara (Mondadori 2012)

Japan - Miho Museum, Gozen Kochida (2006)

Mexico - Cocina Mexicana, Patrimonio de la Humanidad, Juan Ignacio Urquiza (Larousse 2012)

Netherlands - Oosterschelde, Remko Kreitjveld (Komma 2012)

New Zealand - Source, Gerhard Egger (2017)

Singapore - Naturally Peninsula, Chocolate, Edmond Ho (Peninsula 2012)

Spain - Mexillon de Galicia, Xurxo Lobato (2016)

Sweden - Smorstekt, Per Erik Berglund (Apelfeldt 2016)

UK - Cuisinier Gascon, Pascal Aussignac, Jean Cazals (Absolute Press 2010)


{mooblock= B07 ILLUSTRATIONS }

Argentina - La aventura de comer, Quino (Ediciones de La Flor 2008)

Belgium - Comme un chef, Benoit Peeters (Casterman 2018)

Canada - Kitchen scraps, Pierre Lamielle (Whitecap 2009)

China - Hangzhou Cuisine Comic Book, Tsai Chih Chung , Institute of Hangzhou Cuisine (Hangzhou Publishing 2019) ISBN 9787556510382

France - L’ Art et la Table, Patrick Rambourg (Citadelles & Mazenod 2016)

Germany - Festliche Menus fur eure Hochzeitstage, Evert Kornmayer, Michaela Maria Drux (Kornmayer 2013)

UK - Chop, sizzle, wow, Silver Spoon Comic Book, Adriano Rampazzo (Phaidon 2014)


{mooblock= B08 DESIGN }

Antigua - Tablemanners, Gulliver Johnson, Janie Conley (Food & Drink Caribbean 2011)

France - Laduree Sucre (Le Chene 2012)

Germany - Food & Wine Infographics (Taschen 2018)

Jamaica - Nyam Jamaica, Rosemary Parkinson, Peter Feierabend (2008)

Japan - Ikkoan, Ryusoke Nanki, Chikara Mizukami (2016)

Netherlands - Puurst, Ronald Timmersman (Komma 2012)

Spain - Sabors amb Memoria, Laura Gosalbo, Sofia Piqueras (Gastronomia Activa 2014)

Sweden - Azur, Lotta Kuhlhorn ( Natur Kultur 2017)

UK - Too many chefs, only one Indian, Sat Bains (Face 2013)



Australia - Murdoch Books

France - Alain Ducasse Editions

Sweden - Bonnier Fakta

UK - Quarto

USA - Weldon Owen


{mooblock= B10 SERIES }

Belgium - Puur Genieten, Pascale Naessens, 9 volumes (Lannoo 2013)

China - The 8 cuisines of China, 8 volumes (Qingdao 2014)

France - La saga Savoisy, Michele Barriere 10 volumes (Livre de Poche 2009-2018)

Germany - Schwarzerwalder Tapas, Manuel Wassmer, Verena Scheidel, 3 volumes (Cook & Shoot 2018)

India - Epicure Vegetarian Series, 12 volumes, Asha Khatau (2002-2019)

Japan - Le reve de Sabrina, Le Cordon Bleu, 5 vol. (Bunka 1999-2003)

Sweden - Var Kokbok, Sara Begner (Coop Norstedts 2016)

USA - Eat Smart Guides, Joan Peterson, Susan Chwae (Ginkgo Press 2017)


{mooblock= B11 CORPORATE }

France - Encyclopedie du Chocolat , Valrhona, Frederic Bau, Eve-Marie Zizza-Lalu (Flammarion 2010)

Germany - First Klass, Lufthansa (Heel 2000)

Japan - Toothpick to the World, Inaba Osamu (Koeisha 2015)

Malaysia - The Malay Kitchen, Suriya Abdullah (Thermomix 2018)

Singapore - Above & Beyond, Silvia Tan (Singapore Airline 2010£©

Spain - Neurogastronomia, Chef Dr Sanchez Romera (Lunbeck 2007)

Switzerland - Swiss Re (La Tavola 2006)

USA - Microsoft Cookbook, Colin & Erica McCaig (2011)


{mooblock= B12 TRANSLATION }

Cyprus - Culinary Journey, Marianne Traeger (2017)

Jordan - Good Green Fun (Majdalawi Masterpieces 2007)

Netherlands - With our own hands, in 3 scripts, Arabic, Cyrillic, Latin (LM Publishers 2016)

Poland - Polish Culinary Paths, Magdalena Tomaszewska Bolalek (2016)

South Korea - Grand Livre Ferrandi (Citron Macaron 2016)

Spain - These curious and delicious seaweeds, Jose Lucas Perez, Gernando B Murillo (Universidad de Cadiz 2018)

Taiwan (China) - Jerusalem, Ottolenghi, Tamimi (Emily Publishing 2017)

UK - The Complete Robuchon (Grub Street 2008)


{mooblock= B13 COOKBOOK PRINTERS }

China - Artron (2011-2014)

France - Magic Wine, May Eliane de Lencquesaing (Impression Fanlac - Dordogne 2002)

Italy - Graphicom ( 2008)


{mooblock= B15 WEBSITES - PRIVATE }

China - Ctrip Gourmet

France - www.rungismarket.com/gastronomic-heritage (2017)

Sweden - www.koket.se (2015)



{mooblock= B16 BEST SELLERS }

Note - Sales are for the brand, not one title

Australia - 4 Ingredients, Kim McCosker, over 9 million sold

China - 1288 Well Chosen Recipes, Li Rui Fang (China Light Industry Press 2006) 9787501956138

France - Le Cordon Bleu, over 14 million cookbooks sold

Greece - Greece, Vefa Alexiadou (Phaidon 2009)

India - 100 Chinese Recipes, Sanjeev Kapoor (Popular Prakashan 2017 ) over 10 million sold

Japan - Harumi Kurihara , (2004) over 20 million sold

Norway - Ingrid Espelid Hovig (Gyldendal 2009) over 3 million sold

Russia - Soviet Book of Tasty and Healthy Food (2016) over 8 million sold

UK - Jamie Oliver (1999) Over 35 million sold since The Naked Chef

USA - Joy of Cooking, over 20 million cookbooks sold


{mooblock= B18 APP }

Australia - Tasting Australia App (2014)

France - La Liste , Jorg Zipprick (2018)

Poland - Cooklet (2013)

USA - Cooking with Dorie, Dorie Greenspan (Culinapp 2011)


{mooblock= B22 UNIVERSITY PRESS }

Canada - The Smart Palate, Tina Landsman Abbey, Gail Goldfarb Karp, Dr. Joe Schwarcz (McGill University Press)

France - Le champagne, une histoire franco-allemande, Claire Desbois -Thibault, Werner Paravicini, Jean Pierre Pousson (Presses Universitaires Paris Sorbonne 2011)

Peru - Mujer, Poder y Alimentación en el antiguo Perú, Maritza Villavicencio (Universidad San Martín de Porres 2017)

Spain - Las algas se comen, Jose Lucas Perez, Fernando Brun Murillo (Universidad de Cádiz 2016)

Sweden - Making meals in restaurants, Lotte Wellton (Orebro University 2017)

UK - Oxford Companion to Beer (Oxford University Press 2012)

USA - Slow Food, the case for taste, Carlo Petrini (Columbia University Press 2003)


{mooblock= B24 UNESCO City of Gastronomy REVIEWING REPORTS }

China - Chengdu (2019)

Japan - Tsuruoka (2020)

South Korea - Jeonju (2019)


{mooblock= B25 UNESCO WEBSITES }

Australia - www.bendigogastronomy.com.au

Brazil - www.creativecity.belem.pa.gov.br

China - www.creativegastronomy.com Shunde, Cantonese cuisine

Italy - www.albacityofgastronomy.it

Macao (China) - www.gastronomy.gov.mo

Thailand - www.phuketgastronomy.com


{mooblock= B26 UNESCO BOOKS }

Azerbaijan - Dolmalar Tahir Amiraslanov (2018)

France - La Gastronomie au coeur de la Cite , Jean Jacques Boutaud (Presses Universitaires de Dijon 2016)

Italy - Parma Capitale della Gastronomia, Giovanni Ballerini (Diabasis 2019)

Mexico - Cocina Mexicana, Patrimonio de la Humanidad (Larousse 2012)

Turkey - Gaziantep in four seasons (Gazikultur 2019)



{mooblock= C01 Local - region}

China - Cantonese Cuisine (Vorwerk 2019)

Colombia - Atlantico sabe rico (2018)

France - La Nouvelle Gastronomie Bretonne, Gerard Boscher, Christian Berat ( Le Telegramme 2012)

Indonesia - Rendang, Minang, Legacy to the world, Reno Andam (2014)

Japan - La Brise souffle de Nagano, Hidetoshii Ohtomo (2018) 9784866230139

Malaysia - Kulit Manis, Terengganu, Puan Rosita bt Abdullah (My Viscom 2010)

Peru - Piura, Chef Adolfo Perret (2015)

Portugal - Algarve Mediterraneo, Maria Manuel Valagao (Tinta da China 2015)

Scotland (UK) - Shetland Food & Dining ,Marian Armitage (2015)

South Africa - Sandveldkos, Rina Theron (2017)

Spain - Eating with Hemingway, Basque, La Rioja, Aragon, Javier Munoz (2016)

Sweden - Smak pa Sapmi (Slow Food Sapmi 2014)


{mooblock= C01 Local - City}

China - Wenzhou Cuisine 2, Xiao Lin Pan (Winshape 2019) ISBN9787541077654 English

Germany - Darmstadter Kochbuch, Evert Kornmayer (Kornmayer 2018)

Sweden - Haboganget, Mat med flera mal (Lunds Kommun 2018)


{mooblock= C02 INTERNATIONAL }

China - The spiritual quest for fine dining (PHEI)

France - Mon Irlande, Trish Deseine (Hachette Pratique 2015)

Hungary - 12 months, Eva Bezzegh Renata Torok, Eszter Laki (Artbeet 2019)

India - Paramana Prepancha, Veena Bhat (2016)

Iran - Samira International Cookbook, Samira Janatdost (Paniz Best of the Best 2015)

Japan - British Country Pudding, Tamao Sako (Kodansha 2017)

USA - Three world cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira 2012)


{mooblock= C03 FRENCH }

Brazil - Paris Brest, Alexandre Staut (Cia Editora Nacional 2016)

China - Nulle part ailleurs, Terroirs, Lin Yu Sen (CITIC 2017)

Denmark - Smagen af Frankrig, Ove Bjorn Petersen (Mellemgard 2019)

France - Cuisine pas a pas, Guillaume Gomez (Le Chene 2017)

Germany - La Vie en Rose, Murielle Rousseau (Gerstenberg 2011)

Japan - Inspired Bistro Recipes, Ogawa (Seibundo Shinkosha 2016)

Switzerland - Bruno Kochbuch, Bruno Chef de Police, Dordogne, Martin Walker (Diogenes 2014)

USA- French Classics Made Easy, Richard Grausman (Workman 1988)


{mooblock= C04 ITALIAN }

France - In Cucina, Alba Pezone (Hachette Pratique 2017)

Italy - L’ Altro Vissani, Gianfranco Vissani (RAI 2011)

Japan - Ma Gohan, Chiaki Kataoka (2017)

Netherlands - Toscanini Venticinque (Toscanini 2010)

Russia - Italian Cuisine, Pietro Rongoni ( AST 2013)

Switzerland - Menu per Orchestra, Giacomo Newlin, Marta Lenzi Repetto, Ana Ciocca Rossi (Armando Dado 2015)

UK - Made in Italy, Giorgio Locatelli (Harper Collins 2006)

USA - Risotto and beyond, John Coletta (2018)



Cyprus - Cyprus Food Treasures, Marilena Johannides (Marilenio 2017)

Lebanon - La nuit de la pistache, Noha Baz (Noir et Blanc 2018)

Spain Castellano - Oleum, la cultura del aceite de oliva, Carlos Falco (Grijalbo 2013)

Spain Catalan - Corpus del patrimoni culinari catala , Institut Catala de la Cuina, Pepa Aymami (La Magrana 2016)

UK - Arabesque, Claudia Roden (Penguin 2005)

Tunisia - Cuisine de mes soeurs, Ahmed Ladarsi (2016)

Turkey - Mediterranean Gourmet cooking for children, Aslihan Sabanci (2017)


{mooblock= C06 SCANDINAVIAN }

Czech - Svedska Kucharska, Dominika Gasparova Wittenberg (Smart Press 2017)

Denmark - Ny Nordisk Hverdagsmad, Claus Meyer, Arne Astrup, Carlotte Mithril, Emil Blauert, Mattias Kaug Holt (Meyers Madhus 2010)

Faroe - Koks, Lief Sorensen, Bent Christensen, Claes Bech Poulsen (Bent Christensen 2013)

Finland - Arjon Luxus, Risto Mikkola (Read.me 2016)

Germany - Nordic by Nature (Gestalten & Borderless 2019)

Iceland - Delicious Iceland, Volundur Snaer (Salka 2006)

Norway - Kitchen of Light, Andreas Viestadt, Mette Randem (Artisan 2007)

Sweden - New Nordic Kitchen, Margareta Schildt Landgren (Norstedts 2015)


{mooblock= C07 EASTERN EUROPE }

Australia - Rose Petal Jam, Beata Zatowska, Simon Target (Tabula 2011)

Canada - Eat like Moldovans, Katia Albot (2016)

Russia - Russia Cuisine, Tradition et Modernite (Chernov 2017)

Slovenia - At the table with the Slavs, Janez Bogataj (Forum of Slav Cultures 2015)

UK - Flavors of Azerbaijan, Kabiba Kashkay (Unicorn 2019)


{mooblock= C08 ASIAN - PUBLISHED IN ASIA }

Bhutan - Foods of the Kingdom of Bhutan, Nagamatsu (Bhutan Foundation - Taranaya Foundation 2010)

Cambodia - From Spiders to Waterlilies (Friends International 2008)

Hong Kong (China) - HK Food & Culture, Adelle Wong (Manmomedia 2016)

Indonesia - Flavors of Indonesia, Chef William Wongso (Bab Books 2016)

Iran - Samira’s Iranian Book, Samira Janatdoust (Paniz 2016)

Malaysia - Tasty Asia, Fifi Leong (Thermomix 2018)

Maldives- Tastes of Maldives, Stiatti & Orietta Maffei (2015)

Thailand - The Burma Cookbook, Robert Carmack, Morrison Polkinghome (River Books 2013)

Vietnam - Ma cuisine du Vietnam, Didier Corlou (2003)


{mooblock= C09 CHINESE }

Canada - Chinese Fairy Tales Feasts, Paul Yee, Judy Chan, Shao;i Wang (Crocodile - Interlink 2010)

China - Big Wokmade, Li Jiang Guo (Railway Publishing 2018)

France - A la Table de L’ Empereur de Chine, William Chan Tat Chuen (Philippe Picquier 2007)

Greece - Chinese Cuisine, Vangelis Driskas, Andreas Efstathiou (Patakis 2008)

Hanban (China) - Food is Heaven, Heaven is Food (Confucius Institutes 2017)

Peru - Los Chifas en el Peru, Historia y recetas, Mariella Balbi (Universidad San Martin de Porres 1999)

Switzerland - Foodscape, Margrit Manz, Martin Zegler (MCCM Creations 2009)

Taiwan (China) - Sichuan pepper, M.H. Tsai (Tsai’s Ideas 2013)

UK - Stir Crazy, Ching He Huang (Kyle Books 2017)

USA - The Hakka Cookbook, Linda Lau (University of California 2012)


{mooblock= C10 INDIAN/ SRI LANKA }

Australia - Sri Lanka Food, Sarogini Kamalana (Four Walla 2013)

Fiji - Annapurna, Nalini Naidu (2018)

France - Inde Intime et Gourmande, Padmavathi & Beena Paradin, Isabelle Rozenbaum (Minerva 2009)

Iceland - East meets North, Yesmine Olsson (Edda 2015)

India - Tiffin, Sonal Ved (Roli Books 2018)

Singapore - Parsis of Singapore, Sunarostom Karga, Subina Aurora Khaneja (Epigram 2018)

UK - India, Pushpesh Pant (Phaidon 2010)


{mooblock= C11 JAPANESE }

Japan - Gion Sasaki, Hiroshi Sasaki, Mami Nagasue ( Nagasue Books 2009)

Poland - Japanese Sweets (Hanami 2013)

UK- Japan, The Cookbook, Nancy Singleton Hachisu (Phaidon 2018)


{mooblock= C12 Arab/ Muslim }

Bahrain - Afnaniyat, Mrs. Afnan Rashid Al Zayani (Afnan Artistic Creations 2008)

Iraq - The Iraqi Table, Raad Kadim (2016)

Lebanon - Le Patrimoine Culimaire du Liban, Chef Ramzi Choueiri (2003)

Morocco - Le Grand Livre de la Cuisine Marocaine, Fatema Hal (Hachette Pratique 2004)

Turkey - Erkem do er Islam, Omur Akkor (2015)

UAE - Plated Heirlooms, Dima al Sharif (CM Media 2016)

UK - Land of White, Lina Saad (Ramadan Express)

USA - The Gaza Kitchen, Laila El Haddad, Maggie Schmitt (Just World Books 2012)


{mooblock= C13 AFRICAN }

Benin - Saveurs du Benin, Valerie Vinakpon (Star Editions 2008)

Botswana - Taste of Botswana, Ednah Rosen (Rosen Media 2017)

Cote d’ Ivoire - Cuisine de Cote d’ Ivoire, Nabil Zorkot (Profoto 2012)

Kenya - Let’s cook Kenya, Susan Kamau (Kenya Kitchen 2013)

Lesotho - Cuisine of the Mountain Kingdom, Ska Miriam Moteane (2012)

Madagascar - Lartistika, Ravelomana Lalaina (Carambole 2010)

Morocco - L’ Oriental Marocain (La Croisee des Chemins 2018)

Namibia - Life on a table, Antoinette de Chavonnes Vrugt (2015)

Tunisia - Cuisiner Autrement, Zouhair Ben Jemaa (2010)

Uganda - A Kitchen in Uganda, Sophia Musaki (2015)

Zimbabwe - Dusty Road, Sarah Lilford (Dusty Road Restaurant, Victoria Falls ,2013)


{mooblock= C14 LATIN AMERICAN }

Brazil - Misture a gosto, Ana Luiza Trajano (2016)

Colombia - Mercados Vivos, Maria Lia Neira Restrepo (MNR 2017)

Cuba - Saber y Sabor, Frank Pino (2015)

Mexico - Tacopedia, Escalante, Holtz, Mena (Trilce 2013)

Peru - Gran libro del postre peruano, Sandra Plevisani (USMP 2011)

Panama - T‘’ach, Authentic Panamian Cuisine, Charles Collins (Sello de Agua 2016)

Uruguay - Nuestras recetas de siempre, Hugo Soca (Aguaclara 2012)


{mooblock= C15 STREET FOOD }

Belgium - Bangkok Street Food, Tom Vandenbergh (Lannoo 2009)

Germany - Asian Street Food, Stefan Leistner (2017)

Indonesia - Jakarta Bites, Petty Elliott (2016)

Malaysia - Tok Tok Mee, Gerald Tan (Trishaw Press 2018)

Singapore - Hawkers Classics, Lim Petrina (2015)

Switzerland - Shanghai Strassenkuche, Julia Dautel, Nicole Keller (AT Verlag 2012)

Thailand - Thai Street Food, David Thompson (Penguin 2003)

UK - A Chinese Street Food Odyssey, Lisa & Helen Tse (Pavilion 2016)


{mooblock= C16 JEWISH }

Colombia - Vida y Sabor Judio, Perla Gilinski (2010)

Israel - Russian Jewish Cookbook (Lunchbox 2016)

Lithuania - A Taste of Israel, Nida Degutiene (2015)

Mexico - Sefra Dayme, Cien anos de cocina judeo-damasquina en Mexico (Ambar Diseno 2011)

Russia - Legend, Jewish Cuisine, Rabin, Lebed (AST 2013)

UK - Miriam’s Table, Bukhara, Lilian Cordell (2018)

USA - The Jewish Heritage, Marlena Spieler (Anness 2002)


{mooblock= C17 USA }

Belgium - Lazy Frenchie in New York, Aurelie Hagen (Lannoo 2018)

Denmark - New Yorker by Heart, Birthe Lynngaard (Nyt Nordisk 2013)

France - D’Artagnan New York, Ariane Daguin (Grasset 2010)

Japan - Southern Vegetables, Natsuyo Anderson (Seibundo 2017)

Sweden - Country Cooking Nashville, Jill Johnson (Massolit 2014)

USA - The Oldways Table, Dun Gifford, Sara Baer-Sinnott (Ten Speed 2007)



Cambodia - Ambarella, Sorey Long, Kanika Linden (White Table 2009)

China - Canton Flair, Nicolas Vienne, Donia Belhacene (Ingram 2015)

Denmark - Kiin Kiin, Henrique Yde-Andersen (Curry in a hurry 2016)

Ireland - Saba, the Cookbook, Paul Cadden (2011)

Japan - Harumi’s Japanese Cuisine, Harumi Kurihara (Conran Octopus 2004)

Netherlands - With our own hands, Pamir cuisine (LM Publishers 2018)

UK - New Wave Asian, Sri Owen (Quadrille 2002)



Angola - Angolan African Recipes, Patricia Pascoal (Life & Success Media 2018)

Brazil - Gula d’ Africa, Flavia Portela (SENAC 2008)

Ghana - The Ghana Cookbook, Fran Osseo Asare (Hippocrene 2015)

Mauritius - The Best of Mauritius Cuisine, Madeleine & Clancy Philippe (Mauritius Australia Connection 2017)

UK - Sunshine on a Plate, Shelina Permalloo (Ebury 2012)

USA - Stirring the Pot, History of African Cuisine, James C McCann (Ohio University 2009)


{mooblock= C19 Afro American Cuisine }

Brazil - La cozinha dos Quilombros (Dagaz 2018)

Colombia - Cocina Palenquera para el mundo (Fundacion Transformemos 2014)

Panama - Panama Chombo Style, Cuquita Arias de Calvo (Cookita 2016)

Spain - Comer y Cantar, HectorMartinez Gonzalez (Lenoir 2019)

USA - Sally Ann Robinson Kitchen, Gullah Food (University of Florida 2019)



Australia - Mexico (Gourmet Pilgrim 2015)

Germany- Sudaka, Chakall (DK)

South Africa - A Bite of Latin America, Susie Chatz (Human Rousseau 2017

USA - The Latin Table, Isabel Cruz (Skyhorse 2018)


{mooblock= C21 CARIBBEAN }

Antigua - Tablemanners, Gulliver Johnson, Janie Conley (Food & Drink Caribbean 2011)

Bahamas - REEF Lionfish Cookbook, Tricia Ferguson, Lad Akins (2016)

France - Ma cuisine antillaise, Jean Rony Leriche (Brigitte Eveno 2018)

Grenada - Family Chocolate Coloring book, Oonya Kempadoo (Grenada Public Library 2016)

USA - Congotay! Congotay! Candice Goucher (Routledge 2015)


{mooblock= C22 ARCTIC }

Arctic Council - Eallu (Arctic Council - Reindeer Herders 2018)

Finland - 8 Arctic Seasons (Luxury Action 2017)

Norway - Diedut, Arctic Indigenous Food Systems, Mathiesen, Gashilova, Chernynsova, Gerasimova (Reindeer Herders - Herzen University 2019)

Sweden - Smak pa Sapmi (Slow Food Sapmi 2014)


{mooblock= C23 SOUTH PACIFIC }

Fiji - Kana Vikana, Taste of Fiji, Jessica Pular, Mia Cussack (Ministry of Health 2014)

Micronesia - Food of Guam, Kaitlin Wynne (2016)

New Zealand - Me’a Kai Robert Oliver, Dr Tracy Berno, Shiri Ram (Random House NZ 2010)

Samoa - Mea’Ai, Robert Oliver, Dr Tracy Berno, Shiri Ram (Random House NZ 2014)


{mooblock= C24 SILK ROAD }

China - Food on the Silk Road, Wu Zhi Hong (Jilin S & T 2018) ISBN 9787557839925

Netherlands - With our own hands, Afghanistan, Tajikistan (LM Publlshers 2015)

Russia - Plov, Stalic Kankhishiev (2015)

UK/Uzbekistan - Miriam’s Table, The Bukhara Cookbook, Lilian Cordell (2019)

USA - Chinese Cuisine along the Grand Canal, Irving B. Chang (Createspace 2015)


{mooblock= C25 PORTUGUESE }

Macau (China) - Macanese Cuisine, Antonio Jorge da Silva (Macao Cultural Center 2017)

Portugal - Cozinha Divina, Chakall (Oficina do Livro 2007)

Timor Leste - Sabores de Lusofonia, Luis Simoes (2016)


{mooblock= C26 MIGRANTS }

Australia - My Family Feast, Sean Connelly (Hardie Grant 2011)

Germany - Frankfurter Kochbuch der Kulturen, Parade der Kulturen (Skyline Medien 2007)

United Nation - The Migration of Culinary Traditions (Institute of Migrations Vienna 2017)

UK - Together, Hubb Community Kitchen, Foreword Meghan, HRH The Duchess of Sussex (Ebury 2018)

USA - Immigrants Cookbook, Leyla Moushabeck (Interlink 2018)



{mooblock= D01 Sustainable Books }

Bahamas - REEF Lionfish Cookbook, Tricia Ferguson, Lad Akins (REEF 2016)

Canada - Ruth Ozeki, My Year of Meats (Penguin 1999)

China - Brown Rice 3 (PHEI - CITIC 2019)

France - Et si on mangeait local, Patrick Philippon, Yuna Chiffoleau, Frederic Wallet, Preface Nicolas Hulot (Quae 2017)

Japan - Shiki Wo Tanoshimu Teshigoto, Iwa Kojima (2017)

UK/Netherlands - Fish Tales, Bart van Olphen (Kyle Cathie 2010)

USA - Extra Virginity, Tom Mueller (WW Norton 2011)


{mooblock= D01 FOOD WASTE }

Thailand - Buffet Food Waste Initiative Toolkit (PATA 2018)


{mooblock= D01 Food Industry Corporate Sustainability }

Australia - Sustainability & Responsabiliyt e-book (Pernod Ricard Winemakers 2018)

France - Danone 2030 SDG Goals (2019)

Germany - Metro Corporate Responsability 2017

Italy - Fixing the Business of Food (Barilla Center for Food & Nutrition 2019)

Japan - Ajinomoto Integrated Report 2018

Norway - MOWI Salmon Farming Industry Handbook 2019

South Korea - Pulmuone Integrated Report 2018

Sri Lanka - Dilmah Tea Sustainability Report 2017

Uk - Diageo Sustainability & Responsability Report 2017


{mooblock= D02 HEALTH & NUTRITION }

Australia - Food as Medicine, Andrew Irvine (Signs Publishing 2016)

Canada - Entre Fourchettes et Baguettes, Michel Jodoin (Trafford 2010)

Cyprus - Nutrichef , George Kyprianou (2015)

France - Nature, Alain Ducasse, Paule Neyrat (Alain Ducasse 2011)

Japan - Healthy Invigorating soups, Miki Kabda (2017)

Malaysua - Food for your eyes, Dr Kenneth Fong, Choong Sian, Goo Cui Heeng (Star 2012)

Philippines - Organic Divine Gorgeous Cookbook, Eleanor Rivera (2016)

Sweden - Vitally Important, Mai-Lis Hellenius (Holm & Holm Books 2016)

Turkey - Health and Beauty Home recipes, Aslihan Sabanci (2015)

USA - The Oldways Table, Dun Gifford, Sara Baer Sinnott (Ten Speed Press 2006)


{mooblock= D03 CHILDREN BOOK }

Australia - Anyone can cook, Gabriel Gate (Five Mile Press 1999)

France - Une cuisine qui sent bon les soupes du monde, Alain Serres (Rue du Monde 2011)

Germany - Sarap Sarap, Saskia Zimmerman (2017)

Guatemala - Mas que un Tesoro, Euda Morales (2017)

Malaysia - Hayley’s Vegetarian Garden, Mohana Gil, Tan Vay Fern (MPH 2010)

South Africa - Cook with Josh, Josh Thirion (Struik 2012)

Spain - Cocina las letras con el Principito, Lourdes Soriano (Tejuelo 2013)

Uruguay - Hoy cocinamos nosotros, Diego Ruete (Aguaclara 2016)

UK - Letterland Cookbook (2009)


{mooblock= D04 FOOD WRITING }

France - Une Gourmandise, Muriel Barbery (Gallimard 200)

Italy - Il Banchetto, Orazio Bagnasco (Mondadori 2000)

Japan - Antonin Careme, je souhaite vous transmettre l’ esprit, Frederic Chiba (Otort 2013)

Morocco - Le Discours Amoureux des Epices, Fatema Hal (Zellige 2019)

Senegal - Un Grain de Riz et d’ Esperance, Aminata Sow Fall (Francois Truffaut 2002)

Slovenia - Burek, Janez Mlekuz (2015)

Spain - Con la Cocina no se juega, David de Jorge (Debate 2010)

Sweden - Matens Makt, Britt Marie Mattsson, Leif Mannerstrom (Norstedts 2016)

USA - The man who ate everything, Jeffrey Steingarten (Random House 1998)


{mooblock= D05 CULINARY HISTORY }

Austria - Triumph Kaiser Maximilien Tirole, Melanie Schwarzenbercer, Carina Pforscheller, Rudolf Lantschbauer (Vinothek 2019)

Brazil - Os banquetes do imperador, Andre Boccato, Francisco Lellis (SENAC 2013)

China - History of Shandong Lu Cuisine, Zhao Jian Min (China Light Industry Press 2017)

France - Atlas mondial des cuisines et gastronomies, Gilles Fumey, Olivier Etcheverria (Autrement 2004)

Norway - Food Culture in Scandinavia, Henry Notaker (Greenwood Press 2009)

UK - How the British fell in love with food, Lewis Esson (Simon Schuster UK 2010)

USA - A History of Cookbooks, Henry Notaker (University of California Press 2017)



China - 101 Best Food Experiences in China (Lonely Planet - Sinomaps 2016)

France - Sherazade etait toquee, Mona Fajal (Les Itineraires 2015)

Israel - Ein Kerem, Pnina & Atalya Ein Mor (LunchBox 2017)

Japan - 12 Food Roads and Stories, Chieko Mukasa (Heibonya 2010)

Northern Ireland (UK) - Feast or Famine, Emmett McCourt (Guildhall 2015)

Philippines - Food Holidays, Celia Rose Garcia (2016)

Spain - La Senda del Pintxo, Josema Azpeitia (Zum Edizioak 2014)

UK - Ken & Ching explore China, Ken Hom, Ching He Huang (BBC 2012)

USA - Eat Smart Guides, Joan Peterson, Susan Chwae (Ginkgo Press 2017)


{mooblock= D06 FOOD TOURISM - CITIES }

China - Delicious Food of Yantai, Capital of Shandong Cuisine, Yantai Municipal Cuisine Association (Wen Wei 2008) English/Chinese ISBN 9789623743648

France - The Paris Gourmet, Trish Deseine (Flammarion 2013)

Germany - Paris Patisserie, Murielle Rousseau (Christian 2016)

Uk - Taste of Naples, Marlena Spieler (Rowman Littlefield 2019)

USA - Clotilde’s Edible Adventures in Paris , Clotilde Dusolier (Broadway 2008)


{mooblock= D07 FOOD HERITAGE }

Australia - Tukka, Real Australian Food, Jean Paul Bruneteau (Harper Collins Australia 1996)

Colombia - Panela, Rosahelena Macia Mejia (Bekdau - Universidad Autonoma 2018)

France - La Cuisine de la Prehistoire, Alain Bernard (Fanlac 2003)

India - Cooking at home with Pedatha, by Jigyasa Siri, Pratibha Jain (Pritya 2009)

Indonesia - Trailing the taste of Gorontalo (Omar Niode Foundation 2015)

Italy - Venice on a plate, Enrica Rocca, Jean-Pierre Gabriel (Marsilio 2013)

Japan - Tabemono Jikkan, Masayuki Okuda (Froebel Kan 2016)

Lebanon - Patrimoine Culinaire du Liban, Chef Ramzi (2003)

Malaysia - Johor Palate,Tanjung Puteri, Kalsom Taib, Hamidah Adul Hamid, (2015)

Mexico - Sabores de Nayarit, Alondra Maldonado (2014)

Panama - T’ach, cocina autoctona, Charles Collins (Turismo Panama - Sello de Agua 2017)

Pakistan - Pakistan Heritage Cuisine, Sayeeda Leghari (2017)

Russia - True stories in Soviet cuisine, Pavel Syutkin (AST 2013)

Sarawak (Malaysia) - Legacy Cookbook (2012)

Turkey - 1236 Selfuklu Mutfagi, Omur Akkor (2012)


{mooblock= D08 FOOD SECURITY & Safety }

Armenia - Recipe Book for School Meals (WFP-PAM 2018)

China - Food Safety Law in China, Francis Snyder (Brill 2016)

FAO - The state of food security & nutrition in the world (2019)

Tajikistan - School Meals Recipe Book (WFP-PAM 2016)


{mooblock= D09 HEALTH & NUTRITION - Scientific }

Algeria - Exces de Poids, Dr Ahmed Brahimi (Casbah 2013)

Oman - Food and Brain Health, Mohamed Essa, Mustaq Memon, Mohamed Akbar ( Nova 2014)

Spain - Las algas se comen, Jose Lucas Perez Llorens, Fernando Brun Murillo, Ignacio Hernandez (Universidad de Cadiz 2016)

Sweden - For people with other exits, cookbook for ostomates, Maria Gylfe, Photo Athina Strataki (University Hospital Northern Stockholm 2014)

USA - The Mayo Clinic Williams Sonoma Cookbook, John Philip Carroll (Williams Sonoma 1999)


{mooblock= D10 DIET }

China - Daily Health of the Salary Man (CIP) ISBN 9787122256386

France - La patisserie qui vous veut du bien, Marsha Brunelle, Marc Cohen (2017)

Japan - Vege Yakuzen, (2016)

Norway - Bare Juice Diet, Vibeke Blomvagnes (Gyldendal 2014)

South Africa - Mila’s Meals, Catherine Barnhoorn (2015)

Sweden - Bjorn Frantzen lagar mat for sugna diabetiker och annat folk (Norstedts 2017)

Turkey - Gluten free Mediterranean, Aslihan Sabanci (Sedes Holding 2011)


{mooblock= D11 FAMILY }

Czech - Teenagery, Julie Kucerovska (Smart Press 2018)

Denmark - Slynger, Sif Orellana (Tinker Bell Books 2014)

Japan - Pass the recipe (Bunka 2015)

Switzerland - Green Gourmet (Migros - WWF - 2014)

UK - Family Food, Heston Blumenthal (Michel Joseph -Penguin 2002)


{mooblock= D12 SENIORS }

Australia - Lobster for Josino, Palliative Care, Peter Morgan-Jones, Rod MacLeod, Prudence Ellis, Jessica Lynch (Hammonds Care 2019)

Austria - Abenteuer Alter, Josef Rauch, Heribert Maria Schurz, Rudolf Lantschbauer (2018)

Canada - Au menu des 65 ans, Louise Lambert Lagace, Josee Thibaudeau (Editions de l’Homme 2017)

Israel - Grandma cooks gourmet, Tami Shachnaey (Shorashim 2016)

Japan - Grandma’s Kitchen, TV Setouchi (East Press 2013)


{mooblock= D13 SPORT }

Belgium - La Diete de l’ Athlete, Stephanie Scherlynck (Actes Sud 2017)

Brazil - Gastronomia Funcional en el Deporte, Valeria Paschoal (2017)

China - Enjoy food and exercise body (PHEI 2017)

Spain - Gran Guia Navarro de Alimentacion para Futbolistas Pro ( Fundacion Jose Navarro 2019)


{mooblock= D14 SPICES}

China - Fragrance, Xu Long (Yunnan Science & Technology 2017) ISBN 9787541699481

France - La fabuleuse odyssee des epices, Birlouez, Fleurentin, Le Guerer, Herry (Ouest France 2019)

Morocco - A la Decouverte des Epices du Maroc, Habiba Ajaoui, Frederique Thevenet (2015)

New Zealand - A little bit of this, a little bit of that, Jayshri Ganda (2017)

Norway - Where flavour was born, Indian spice route, Andreas Viestad, (Chronicle 2007)


{mooblock= D15 Nature as Medicine }

Canada - Comment booster votre systeme immunitaire, Michel Jodoin (Editions Li Shi Zhen 2011)

France - Quand la dietetique chinoise rencontre la cuisine francaise, Nicole Fargeas, Josselyne Lukas (Le Rouergue 2010)

Japan - Beauty recipes of Yakuzen, Chinese herbal medicine dishes, Momo Taniguchi (Kodansha 2014)

Portugal - Comer sem culpa, Tamara Castelo (2018)



{mooblock= E01 EASY RECIPES }

France - Simplissime, Jean Francois Mallet (Hachette Pratique 2015)

India - The art of Indian cuisine, Rocky Mohan (2015)

New Zealand - Assemble, Annabel Langbein (AL Books 2005)

Panama - Libro de dos amigas cocineras, Julieta de Diego Fabrega, Blanca Maria Fabrega (2018)

Portugal - Cozinhar com Alma, Daniela Ricardo (Saida da Emergencia 2017)

Sweden - Hur Latt Som Helst, Jessica Frej (Harper Collins Nordic 2018)

Venezuela - Super Simple Food, Ale & Caro Chumaceiro (2018)


{mooblock= E02 SINGLE SUBJECT }

Belgium - Patisserie met fruit, Kris Goegeber (Lannoo 2011)

China - Lonely Instant Noodles (CITIC 2017)

Dominican Republic- Longariza, Arturo Feliz (2017)

France - Recettes et autres histoires de poules, Laurence & Gilles Laurendon (Marabout 2001)

Japan - Miso, Kiwa Kojima (Tatsumi 2018)

Peru - La Flor Morada de Los Andes, Sara Beatriz Guardia (Universidad San Martin de Porres 2004)

Spain - En busca del Cocido de Oro, Arturo Pardos, Duque de Gastronia (Hiria 2000)

UK - Eggs, Michel Roux (Quadrille 2018)

USA - Foie Gras, A Passion, Michael Ginor (John Wiley 1999)


{mooblock= E03 PASTRY & DESSERTS }

China - Small pastry, great culture, Yu Jinjiang (Guangxi Normal University Press 2019) ISBN 9787559810403

France - La Patisserie, Marianne Magnier Moreno (Marabout 2009)

Guatemala - Postres Divinos, Maria Jose Carpio (Createspace 2017)

India - On the Dessert Trail, Monish Gujral (Penguin Random House 2017)

Iran - Desserts, Samira Janatdost (Paniz 2015)

Italy - Dolce Sicilia, Marco Ghiotto, Gio Martorana (Mondadori 2012)

Pakistan - Deliciously Yours, Lal Majid (Markings 2013)

Taiwan (China) - Han Bing, Hsu Chung Tao (Cite 2018)


{mooblock= E04 BARBECUE & GRILL }

Argentina - Parrilleros, Carlos Lopez (Escuela Argentina de Parrilleros 2013)

Australia - Temples of Barbecue, Lance Rosen (2016)

Denmark - Guld, Danish National BBQ Team (Lindhardt & Ringhof 2012)

Germany - Du grillst es doch auch, BBQ Bild, Michael Quandt, Markus Bassler (Piper 2016)

New Zealand - Sizzle, Julie Biuso (New Holland 2006)

South Africa - Shisanyama, Jan Braai (NB 2017)

Spain - Etxebarri, Jon Sarabia, Juan Pablo Cardenal (Planeta Gastro 2018)


{mooblock= E05 FISH & SEAFOOD }

France - Vive le poisson, Nathalie Beauvais (Trop Mad 2014)

Ireland - Sea Gastronomy , Michael O’ Meara (Artisan House 2015)

Israel - Mul-Yam, Seafoodpedia, Chef Yair Joseph, Shalom Maharovsky, Clay McLachlan, Dan Alexander (A Point Books 2012)

Japan - 95 Kelp Recipes, Riko Yamawaki (JTB 2013)

Netherlands/UK - Fish Tales, Bart van Olphen (Kyle Cathie 2010)

Turkey - Raki and Fish, T Morgul (2014)

UK - A Boy after the Sea, Kevin Snook (2004)


{mooblock= E06 VEGETARIAN }

Canada - Eat raw, eat well, Douglas McNish (Robert Rose 2012)

Germany - Die Vegetarische Kochschule, Christel Kurz (Christian 2011)

India - Around the world in 80 plates, Rashmi Uday Singh (Times of India 2006)

Ireland - Cafe Paradiso Cookbook, Denis Cotter (Atrium 2001)

Japan - Vegefuru, Manami Iwata (2018)

Switzerland - Leftovers, Esther Kern (2016)


{mooblock= E07 CHOCOLATE }

Belgium - Fine chocolates, great experience, Jean Pierre Wybauw, Barry Caillebaut, Photo Tony Le Duc (Lannoo 2006)

Brazil - Cacau Foresta, Diego Badaro, Luiza Olivetto (SENAC Leste 2016)

Bulgaria - Magic of Chocolate, Eliza Bojinova, Ilian Iliev (2018)

Denmark - Sans for chokolade, Rasmus Bo Bojesen (People’s Press 2012)

France - Les Genies du Chocolat, Eri Ikezi (Editions Renards 2017)

Grenada - Family Chocolate Coloring Book, Oonya Kempadoo (Grenada Public Library 2016)

Mexico - El Cacao, Alimento Divino (Fundacion Herdez 2019)


{mooblock= E08 BREAD }

Austria - Brot im Klartext (Trauner 2012)

China - Beloved Bread, Shi Ying (Beijing Science & Technology 2015)

France - Larousse du Pain, Eric Kayser (Larousse 2013)

Germany - Brot, Heiko Antoniewicz (Matthaes 2010)

Hong Kong (China) - Le Pain Passion, Gerard Dubois (La Rose Noire 2016)

Japan - Encyclopedia of German Bread, Tomoko Morimoto (Seibundo 2017)

Portugal - A Tradicao do Pao em Portugal , Mouette Barboff (CTT 2011)

Slovenia - Drozomanija Sourdough, Anita Somer (2018)

USA- The Bread Maker’s Apprentice, Peter Reinhart (Ten Speed 2001)


{mooblock= E09 CHEESE & MILK }

Argentina - Quesos Artesanales, Pablo Battro (Albatros 2010)

Belgium - Le Herve,bien plus qu’un fromage, Fabienne Effertz, Jean Pierre Gabriel (2012)

Benin - Fromage Peuhl, Beatrice Lalinon Gbado, Alexandre Gbado (Ruisseaux d’ Afrique 2008)

France - Fromages, Dominique Bouchait (Le Chene 2016)

Japan - Washoku Milk (2018)

Turkey - Balikesir, City with 50 cheeses, Kubilay Tolga Ergun (2018)

Uruguay - Quesos de America del Sur, Sergio Bordonet et al (Albatros 2011)

UK - Cheese and Wine, Juliet Harbutt, Stuart Walton (Lorenz 2010)

USA - Mastering Cheese, Max MacCalman (Clarkson Potter 2010)


{mooblock= E10 TRUFFLES & MUSHROOMS }

Australia - The Truffles Book, Rodney Dunn (Agrarian Kitchen 2016)

France- Ode a la Truffe, Serge Desazars, Le Cordon Bleu (2017)

Germany - The Truffle Book, Patrik Jaros, Preface Paul Bocuse (Feierabend Verlag 2005)

New Zealand - The Truffles Book, Gareth Renowden (Limestone Hills Publishing 2007)

Spain - Trufas, Guías, Recetas, Jose de Una, Emilio Ubieto, Sergio Azagra (Everest 2010)

UK - Truffles, Elizabeth Luard (Frances Lincoln 2005)


{mooblock= E11 FRUIT }

Canada - Tomate, Anne Fortin (Modus Vivendi 2015)

France - Agrumes, Anne-Sophie Pic, INRA Corse (La Maison 2017)

Guatemala - Los Frutos de la Identidad, Carolina Siu, Norma Alfaro, Jenny Cho Chon (INCAP 2017)

Malaysia - Fruitastic, Mohana Gill (MPH 2007)

Mexico- Tomate (Grupo Mexico 2015)

Spain - Bojos por la Cirera , Laura Gosalbo (Elemasce 2005)

Turkey - Pistacchio antep fistigi, Gonka Tokuz (2015)

UK - Fruits, Edible, Inedible (Papadakis 2007)


{mooblock= E12 MEAT }

China - The Yak, boat of the plateau, Chef Li Bin (China City Press 2013) 9787507428568

France - 1 Canard, 2 Daguin, Andre & Arnaud Daguin (Sud Ouest Editions 2010)

Mexico - La Senda del Cabrito, Juan Ramon Cardenas (Larousse 2017)

Poland - Slimarka Kulinarna, Snails Garden, Grzegorg Skalmowski (Studio 2016)

Slovenia - Sausage Masterpieces from Slovenia, Janez Bogataj, (Rokus Klett 2011)

UK - Ultimate Venison Cookery, Nichola Fletcher (Swan Hill Press 2008)


{mooblock= E13 VEGAN }

Austria - Wir backen vegan, Melanie & Siegfried Kropfl (Krenn 2014)

Canada - The Complete Leafy Green Cookbook, Susan Sampson (Robert Rose 2011)

Singapore - At home from pot to pot, Pauline Menezes (Marshall Cavendish 2016)

Sweden - Det Veganska Koket, Mattias Kristiansson (Vegoriket 2018)



China - Western Desserts, Wang Sen (Qingdao Press 2016)

France - Ph10, Patisserie Pierre Herme (Agnes Vienot Editions, 2005)

Hong Kong (China) - Crafted Passion, Gerard Dubois (La Rose Noire 2011)

Russia - Fashion Cake, Anna Kravoskaia (2017)

Spain - Paco Torreblanca (Vilbo 2006)


{mooblock= E15 BREAKFAST }

Netherlands - Ontbuit, Maria Gimm ( Carrera 2016)

New Zealand - Breakfast around the world, Bridget Davis (2018)

South Africa - Brunch across 11 countries, Alix Verrips (2017)

Thailand - Breakfast Moments, Tawjan Porayasingh (Bunbooks 2017)


{mooblock= E16 SANDWICH }

China - Make Sandwich in 10 minutes (Textile 2017)

Japan - Cakewich (Japan Sandwich Association 2016)

UK - Max Sandwich Book, Max Allen, Ben Burton (Blink 2018)


{mooblock= E17 ICE CREAM }

China - Ice Summer Desserts (Qingdao Press 2018)

Spain - Helados Imprescindibles, Jaime Turro (Vilbo 2017)


{mooblock= E18 RICE }

Malaysia - The Rice Pot, Yenni Law (Her World - Blu 2017)

Spain - Biografia de la Paella, Jose Maria Pisa (De Re Coquinaria 2011)

UK - Every grain of rice, Fuchsia Dunlop (Bloomsbury 2012)

USA - Risotto and beyond, John Coletta (2018)


{mooblock= E19 FERMENTATION }

China - Map of Traditional Fermented Foods in China, Jia Chi Ru (China Light Industry Press 2018) ISBN 8767518420865

Japan - Preserving the Japanese Way, Nancy Singleton Hachisu (2015)

Sweden - Fermentera, Jenny Neikell (Norstedts 2016)

USA - Noma Guide to Fermentation, Rene Redzepi, David Zilber (Artisan 2018)




Botswana - My grandmother’s Cookbook, Mrs Roshan Ara Khan (Zahraa Children Fund 2007)

Germany - Wanderbild Spitzenkuche fur Afrika (Kornmayer 2010)

Kenya - Vegetarian Cookbook (Lions Club Menengai 2009)

Morocco - Saveurs du Monde, Cercle Diplomatique de Rabat (2017)

South Africa - Springbok Kitchen, Duane Heath (Struik 2011)

Uganda - Fishwives, Mag Kirwan (2016)



Canada - On m’ appelle chef Themis, Jean Louis Themis (Editions Debeur 2012)

Canada - Breast Wishes for the men in our lives, Breasts Friends (Gateway 2010)

USA - BigTaste from Little Roc (Junior League of Little Rock 2009)

USA - Loukoumi Celebrity Cookbook, Nick Katsoris (2011)



Grenada - Morgan Freeman & Friends, Cooking for a cause (Rodale 2006)

Trinidad & Tobago - Ah’len - Welcome, (Syrian Lebanese Women Association 2010)



Brazil - Gastronomia Solidaria, Sandra Simoes (Melhoramentos 2010)

Mexico - Porque comer sigue siendo un placer, Comedor Santa Maria (Ambar Diseno 2009)

Venezuela - Super Simple Foods, Ale & Caro Chumaceiro (2018)


{mooblock= F05 CHARITY COOKBOOK - ASIA }

Brunei - Rasa and Warna, Siti Kaprani (Brunei Social Council 2012)

Israel - Grandma cooks gourmet, Tami Schachnaey (Shomashin 2016)

Malaysia - Peita Nukenen, Datin Nikki Legun, Sinah Maran Tadun (Widman 2015)

Singapore - Singapore Heritage Cookbook , Tony Khoo, Dr Leslie Tay ( Nanyang Polytechnic 2015)

Syria - Taste of Freedom for Syria , Jenny Sowerby (2016)



Australia - Community Cookbook, St Leonard College (Zest Cookbooks 2014)

Australia - Devil of a cookbook, Fiona Hoskin (Thermomix 2012)

New Zealand - Treasury of NZ Baking , Lauraine Jacobs (Random House 2010)



France - Bocuse d’ Or Winners, Catherine Guerin (2017)

Germany - #46plus, Petra Hauser (2018)

Ireland - The Cookbook, Alice O’Farell (2016)

Sweden - Bla Kokboken, Anna Benson (Benzer 2017)

Turkey - Good Smells, cookbook for the visually impaired, in braille (Rotary District 2440 - 2014)

UK - Together, Hubbs Community Cookbook, Foreword Meghan, HRH The Duchess of Sussex (Ebury 2018)


{mooblock= F08 Gastrodiplomacy - Embassies }

China - African Delicacies (Group of African Ambassadors Spouses Beijing 2013)

Dominican Republic - Cocina de mi Terruno, Ambassador Rosa Hernandez en Paris (2018)

France - A la Table des Diplomates, Laurent Stefanini (Iconoclaste)

Morocco - Saveurs du Monde,(Cercle Diplomatique de Rabat 2017)

Peru - Gastronomic Diplomacy Manual, Guillermo Gonzales Arica (2015)

Poland - Polish Culinary Paths Magdalena Tomaszewska Bolalek (Polish Embassy in Korea 2015)

South Africa - Gogo’s Kitchen, (Warsaw Consulate in Poland 2008)

Sweden - Swedish Culinary Diplomacy, Lars Ekberg, Mark Lutton (Swedish Embassy in Serbia 2017)

UK - 4 Grosvenor Square, Danilo Cortellini, (Meze - Italian Embassy 2017)


{mooblock= F09 PEACE COOKBOOK }

France - Germany - La Bonne Cuisine Rhenane, Hubert-Matt Willmatt (Ariovist 2016)

Israel - Arab -Israeli Cookbook, Robin Soans (Aurora Metro 2004)

Pakistan - India- Flavours of the Frontier, Ms Pushpa Kumari Bagai (Markings 2014)

UK - Galilean Kitchen, Ruth Nieman (2018)



France - Chef des Chefs, Gilles Bragard (Yvelines Editions 2013)

Malta - President’s cookbook 2014 ( Malta Community Chest 2014)

South Africa - The Madiba Appreciation Club, Brett Ladds (Jonathan Ball 2018)

UK - Royal Teas, Mark Flanagan (Royal Collection 2017)


{mooblock= B02 Best in all categories }

Arctic - Eallu, Anders Oskal (Reindeer Herders - Arctic Council 2017)

Canada - Cabane a Sucre au Pied de Cochon, Martin Picard (2012)

Chile - Gastronomia Patagonia Chilena, Rios, Lagos, Chiloe , Francisco Fantini, Gustavo Adolfo Mazuela (Gourmet Patagonia 2011)

Colombia - Cocina Palenquera para el mundo (Fundacion Transformemos 2014)

France - Le Poulet Voyageur, Mireille Sanchez (Editions BPI 2019)

Indonesia - Flavors of Indonesia, Chef William Wongso,(Bab Books 2016)

Italy - Ingredienti, Massimiliano Alajmo (2007)

Netherlands - With our own hands, Fredrik van Oudenhoven, Jamila Haider (LM Publishers (2015)

New Zealand - Me’a Kai, Robert Oliver, Dr Tracy Berno, Shiri Ram (Random House NZ 2010)

Peru - 500 anos de fusion, Gaston Acurio, (El Comercio 2008)

Sweden - Bla Kokboken 2, Anna Benson (Benzer 2018)

Switzerland - God’s Cookbook, Jamie d’ Antioc (Arcadian Lifestyle 2011)



{mooblock=Presidents of Honor}

France - Jo Pithon, Ivan Massonat - Book Vignerons d’ Anjou, Jean Yves Bardin (2014)

China - Shaoxing Pan Yang Xiang - Book Jiu Xiang Reng (China Light Industry Press 2015) ISBN 9787501998326



{mooblock= W1-1 HALL OF FAME - Wine & Drinks}

2000- Les Vins du Siecle, Philippe Faure-Brac (EPA 2000)

2006 UK - The Wine Report, Tom Stevenson and 43 international wine experts (DK)

2007 France - Bordeaux et ses Vins, Charles Cocks, Edouard Feret, Bruno Boidron (Feret)

2007 UK - The World Atlas of Wine, Hugh Johnson, Jancis Robinson (Mitchell Beazley)

2008 Japan - Kami no shizuku, The Drops of God, Yuko & Shin Kobayashi, Shu Okimoto ,(Kodansha)

2010 USA - Windows on the World Complete Wine Course, Kevin Zraly (Sterling)

2011 France - 100 Bouteilles Extraordinaires, Michel-Jack Chasseuil, Gilles du Pontavice (Glenat)

2012 Australia - Wine, Terroir and Climate Change, John Gladstones (Wakefield Press)

2013 UK - Wine Grapes, Jancis Robinson, Julia Harding, Jose Vouillamoz (Allen Lane)

2014 Sweden - A Scent of Champagne, Richard Juhlin (Bonnier Fakta )

2015 France - Guide Hachette des Vins (Hachette Pratique)

2016 Austria - Wine tasting for those with and without visual impairment, Karl Breitenberger, Rudolf Lantschbauer, Yulan Cai, Gerhardt Schuster (Vinothek)

2016- France - Cafe, Hippolyte Courty, L’ Arbre a Cafe (Le Chene)

2016 USA - The Winemaker, Richard L. Peterson (Meadowlark)

2017 USA - Shots of Knowledge, Rob Arnold, Eric Simanek (Texas Christian University Press)

2018 France - Le Val de Loire, Terres de Chenin, Christian Asselin, Patrice Girault (Les caves se rebiffent)

2018 Sweden - Champagne Hiking, Richard Juhlin, Pal Allan (Champagne Club)

2019 China - China Boutique Wine Tours, Jim Sun (China Light Industry Press) ISBN 9787515420698

2020 USA - Luxury Wine Marketing, Peter Yeung, Liz Thach, MW (Infinite Ideas)



Austria - Vinothek

China - CITIC

France - Glenat

Sweden - Grenadine

Spain - Fundacion Vivanco

UK - Infinite Ideas

USA - Sterling


{mooblock= W1-3 Magazine}

Austria - Steiermark Wein Magazine (2016)

China - China Wine News (2017)

Spain - La Prensa del Rioja, Javier Pascual (2017)

Sweden - Livets Goda (2018)

UK - The World of Fine Wine (2017)


{mooblock= W1-4 Best Wine Book}

China - The Ultimate Book of Drinks (WithEating CITIC 2018) ISBN 9787508679839

France - Les Ignorants, Etienne Davodeau, Richard Leroy (Futuropolis 2011)

Italy - Prosecco on the Road, Andrea Zanfi (Alsaba 2015)

UK - Exploring and Tasting Wine, Berry Brothers Wine School (Pavilion 2016)

USA - Red Wine, Kevin Zraly, Mike DeSimone, Jeff Jenssen (Sterling 2018)


{mooblock= W1-5 FRENCH WINE}

Australia - Champagne, Kaaren Palmer (2016)

Brazil - Bordeaux e seus Grandes Crus Classes, Leonardo Liperone Baruki (2017)

China - Les Vins d’ histoire, les vingt a boire, He Nong, Preface Michel Bettane (Lijiang 2012 ) 9787540757588

France - De la vigne au vin, Pays de La Loire, Thierry Pelloquet (Revue 303 des Pays de La Loire 2015)

Netherlands - Champagne,Gert Crum (2017)

UK - Languedoc Roussillon, Paul Strang (2018)


{mooblock= W1-6 EUROPEAN WINE}

Denmark - Dansk Vin, Jacob Klitgard (Foodmind 2015)

France - Grain sensible, Zarte Treube, Olivier Humbrecht, Marguerite Gagneur, Anne-Laure Moisam (Tonnerre de l’ Est 2015)

Germany - Port Wine, Axel Probst (2017)

Spain Castellano - Rioja Alta, Juanjo San Pedro, Luis Vicente Elias (2012)

Spain Euskera - Txakoli Bizkaia, Mikel Garaizabal (Diputación Bizkaia 2011))

Sweden - Cava, Anna Walker (Grenadine 2018)


{mooblock= W1-7 WORLD WINE}

Australia - Wine Globalisation, Kym Anderson (Cambridge University Press 2018)

China - Grandes Vinos de Chile, Sophie Liu (Hubei Sciene & Technology 2016)

France - Des Vignes et des Hommes (Feret 2017)

Hong Kong (China) - A Decent Bottle of Wine in China, Chris Ruffle ( Earnshaw Books 2015)

UK - The Wine Report, Tom Stevenson & Team of 43 experts (DK 2007)


{mooblock= W1-8 WINE TOURISM}

France - La Cavale en Luberon, Paul Dubrule, Alexandre Lazareff (Glenat 2018)

Spain - Enoturismo Penedes, Lluis Tolosa (2015)

UK - The World Atlas of Wine, Hugh Johnson, Jancis Robinson (Mitchell Beazley 2007)



China - Chinese Winemakers, Jim Sun (China Light Industry Press 2015)

France - De l’ oenologie a la viticulture, Alain Carbonneau, Jean Louis Escudier (Quae 2017)

UK - Wine Production & Quality, Keith Grainger, Hazel Tattersall (Wiley Blackwell 2016)


{mooblock= W1-11 TRANSLATION}

Australia/China- AustraliaTop100 Wineries, James Halliday, Kandy Xu (Nanjing University Press)

France - Magic Wine, May -Eliane ce Lencquesaing, Translation Sarah de Lencquesaing (2002)



{mooblock= W2-1 Drinks with no alcohol}

Argentina - The Book of Hierba Mare, Karla Johan Lorenzo (Del Nuevo Extremo 2018)

China- Vegetables & Fruit Juice, Rui Ya (Qingdao Press 2016)

Iran - Drinks, Samira Janatdost (Paniz 2017)

Italy - Cocktails Low Alcohol, Diego Ferrari (Bibliotheca Culinaria 2018)

Spain - Que beber cuando no bebes ? Meritxell Falgueras (2017)


{mooblock= W2-2 COFFEE}

Denmark - Coffee & Wine, Morten Scholer (2018)

Ethiopia - Coffee Story Ethiopia, Helmut & Travis Horn, Majka Burhardt (Shama Books 2011)

India - The romance of Indian coffee, PT Bopanna (2015)

Slovenia - Kava, Bozidar Jezernik (Modrijan 2014)

Turkey - Kahve, Cenk Girginol (2018)


{mooblock= W2-3 TEA}

China - Taste Tea and Talk about Tea, Hangzhou National Museum of Tea (Oriental Press 2003) ISBN 9787506057110

France/China - Le The et Le Vin, Chritine Cayol, Jean - Paul Desroches, Kanta Desroches, Gil Delannoi,, Jean Gauthier, Jean Claude Berrouret, Veronique Lemoine, , Wang Fu, Tseng Yu Hi, Wang Yi, Dong Quiang, Minguo Li-Margraf, Lao Gu, Ma Weisu (Guanhming Daily - Yishu 8 - Artron 2014) ISBN 9787511264596

France - Portraits de The, Lydia Gautier (Delachaux 2018)

Germany - Tee Zeit, Li Hong Koblin (Drachenhaus Verlag 2017)


{mooblock= W2-4 COGNAC & BRANDY}

France - Cognac and Modern Cuisine, Francoise Barbin-Lecrevisse (Le Croit-Vif 2011)

Germany - Die Welts des Cognac, Jorg Zipprick (Umschau 2009)

Sweden - Cognac, King of Eau de Vie, Gunnar Svedberg (Stevali 2014)

UK - Cognac,A Revered Spirit, Michelle Brachet (Quiller Publishing 2016)

USA - Hennessy A Toast, Glenn O’Brien, Jean Philippe Delhomme (Rizzoli 2017)


{mooblock= W2-4 WHISKY AND RELATED}

Canada - Canadian Whiskey, David de Kergommeaux (PRH 2017)

Sweden - Bourbon & American Whiskey, Orjan Westerlund (Grenadine 2016)

Switzerland - Whisky Whiskey, Peter Hofmann (2018)

UK - Whisky, Uisge Beatha Water of Life, Helen Arthur (Apple 2000)

USA - Shots of Knowledge, The science of whisky, Rob Arnold, Eric Simanek (Texas Christian University 2017)


{mooblock= W2-4 SPIRITS BOOKS}

China- R&D Chinese Spirits Culture Tourism, Meng Bao (China Light Industry Press 2017)

Italy - Grappa, Italy Bottled, Ove Boudin (Wine Appreciation Guild 2007)

Japan - Supersake, Akiko Tomoda (GAD 2013)

Mexico - Larousse del Tequila, Alberto Navarro (Larousse 2016)

Peru - La Guia del Pisco, Luciano Villagarcia (2018)

Sri Lanka - The Adventures of Arrack, Michelle Gunarwardana (2015)

Sweden - Steffos Spritbibel (Lind 2012)

Turkey - Raki Gastronomisi, Erdin Zat (Overteam 2017)


{mooblock= W2-5 COCKTAILS}

Canada - Aventures de la mixologie, Patrice Plante (2015)

France - Mon cours de cocktails, Yoann Demeessemann (Dunod 2018)

Sweden - Salongs i Norrland, Emil Areng (North Chapter 2016)


{mooblock= W2-6 MATCHING FOOD & DRINK}

Japan - Hassun & Shizakua, made easy with sake, Ryoko Irie (Sekai Bunka 2018) ISBN 9784418183210

South Africa - Vin de Constance, Michel Roux Jr., Jos Baker (Lannice Snyman 2006)

Spain - Que vino con que plato, Ferran Centelles, Jancis Robinson, (Planeta Gastro 2016)

Turkey- Raki Gastronomisi, Erdin Zat (Overteam 2017)


{mooblock= W2-7 Cooking with wine and spirits}

Ireland - Pure Indulgence, Creating with Bailey (A & A Farmar 2000)

Monaco - Les Grands Chefs et la Biere, Master Chefs and Beer, Bernard Marchand, Gilbert Delos, Preface Prince Albert de Monaco (Somogy 2003)

USA - Cooking with Wine , Anne Willan, (Abrams 2001)


{mooblock= W2-8 BEER}

Guatemala - Cerveceria Centro Americana, Ange Burda (2010)

UK - Beer Eyewitness Companion, Michael Jackson (DK 2007)

Spain - La Cerveza en Espana, Xavier Garcia (Lid Business Media 2015)

Sweden - Brygga Stiltypisk Ol, Peter Eronson, Magnus Vasilis (Grenadine 2018 )

USA - Ancient Brews, Patrick McGovern (WW Norton 2017)



{mooblock= W3-1 WINE HISTORY}

Chile - The Berlin Tasting, Chadwick Wines (2016)

France - Le Musee du vin dans l’ art, Mouton Rothschild, Sandrine Hermann, Julie Pascal (Imprimerie Nationale 2003)

Spain - Historia del cava, Santi Borrell (2016)

USA - Grape Man of Texas, Life of TV Munson, Sherrie McLeroy, Dr Roy Renfro (Wine Appreciation Guild 2008)


{mooblock= W3-1 DRINK HISTORY}

China - History of Wine Development, Guo Ming-hao (Hunan Art Culture 2017)

Ireland - The Guinness Story, Edward Bourke (O’Brien 2009)

Peru - Vino y pisco en la historia de Peru, Eduardo Dargent Chamot (USMP 2014)

UK - Cognac, Nicholas Faith (Mitchell Beazley 2004 - Infinite Ideas 2016)


{mooblock= W3-2 DRINK EDUCATION}

Argentina - Wine is a passion, Alfreno Terzano, Maria Gil Juncal (Baco Club 2012)

China - China Liquor Culture, Wang Xu (China Medical Science 2017)

France - Comment gouter un vin, Philippe Faure-Brac,(EPA 2006)

Spain - Como quiero que me sirvan el vino, Arturo Pardos, Stephane Guerin (Alianza 2011)

Sweden - Cosmopolitan with a sonic twist, Irene & Per Moneeo (Taste of Sound 2017)

USA - How to Drink like a billonnaire, Mark Oldman ( Regan Books 2016)

Venezuela - Vini, Vidi, Vici, Leo D’ Adazio (Sommelier Association of Venezuela 2018)


{mooblock= W3-3 PHOTO}

Australia - A year in the life of Grange, Milton Wordley, Philip White (Southlight 2013)

Denmark - Pierrefeu, Linda Suhr (2014)

France - Vignerons d’ Anjou, Jean Yves Bardin (2016)

Italy - Wine Sommelier, Fabio Petroni (White Star 2016)

Sweden - Champagne hiking, Pal Allan, Richard Juhlin (Champagne Club Champagne 2018)

Switzerland - Vignobles Suisses, Regis Colombo (Favre 2003)


{mooblock= W3-3 ILLUSTRATIONS}

China - Tipsy Sketch, Denis Lin (CITIC 2015)

France - Les affiches du vin, (Citadelles et Mazenod 2016)

Spain - Vinomics (Norma 2018)

Sweden - Beer Brewing & Bastards, Darnell, Eronson (Grenadine 2017)


{mooblock= W3-4 WINE & DRINK WRITING}

Canada - Le vin snob, Jacques Orhon (Editons de l’ Homme 2016)

China - Breathing between the vines, Lin Yu Sen (CITIC 2017)

France - ABCDaire,Christophe Beau (Tonnerre de l’ Est 2017)

UK - Wine, A Way of Life, Steven Spurrier (Adelphi Press 2018)

USA - Money, Taste & Wine, Mike Veseth (Rowman Littlefield 2015)


{mooblock= W3-6 DRINK & HEALTH BOOKS}

Brazil - Vinho e Saude, Dr. Jairo Monson de Souza (Vinho e Cia 2014)

China - Wine, Culture, Health, Wine as Medicine, Wang Wei Heng, Qiang Gang (People’s Military Medical Publishers 2007) ISBN 9787509104719

Netherlands - Travel of wine through my body, Harold Hamersma (Nieuw Amsredam 2010)

UK- Age gets better with wine, Richard Baxter (Board & Bench 2002)

USA - Mon Docteur Le Vin, Gaston Derys. Raoul Dufy (Yale University Press 2003)




China - Moutai 1890-2018, Zhao Pu (2018) ISBN 9787520507684

France - Le Culte du Vin, Baron Edmond de Rothschild, Nicolas de Rabaudy (Gallimard 1997)

France - La Biodynamie, Nicolas Joly (Elytis 2016)

France - Vinadeis, Linda Suhr (2016)

France - Carnets de Vendange, Nicolas Despagne (Feret 2006)

Georgia - Voyage en Amphore, Keiko Kato, Maika Masuko (Woino 2017))

Spain - Guia de Enoturisme de Catalunya, Lluis Tolosa (INCAVi- Agencia Turismo Catalunya-La Vanguardia 2018)



Entry form

logo awards 




Awards Rules

Normas de los Premios
Modalités de participation

- All books about food or/and drinks qualify with or without recipes.

Pueden presentarse todos los libros de cocina y bebidas.
Tous les Livres sur la Cuisine et/ou les boissons peuvent participer.

- There are no entry fees. It is free and open to all.

La participación en el concurso es gratuita.
La participation au concours est gratuite.

- Books have to be published between November 15, 2015 and November 15, 2016.

Los libros tienen que estar publicados entre el 15 de Noviembre de 2015 y el 15 de Noviembre de 2016.
Les livres doivent être publiés entre le 15 Novembre 2015 et le 15 Novembre 2016.

- Deadline for receiving books is November 16, 2016.

La fecha límite para recibir libros es el 15 de Noviembre de 2016.
La date limite de reception des livres est le 16 Novembre 2016.

- We do not accept charges.

No se acceptarán recargos
Nous n' acceptons pas de payer des frais.

- Schedule in three steps: December 2016 - Winners by Country. January 2017 - Short List. Spring 2017 - Announcement of the “Best in the world” at the Gourmand Cookbook Awards Ceremony.

Concurso en tres etapas: Diciembre 2016 - Anuncio personal de los ganadores por país. Enero 2017 - Lista de los nominados. Primavera 2017 - Ceremonia de los Gourmand Cookbook Awards, anuncio de los galardonados “Best in the world”. Les trois étapes: Décembre 2016- Annonce personnel des gagnants par pays. Janvier 2017 - Liste des nominés. Printemps 2016 - Annonce du Meilleur du Monde par catégorie à la cérémonie de remise des prix Gourmand Cookbook Awards.

- Two copies of each book have to be sent with the entry form to:

Deben enviarse dos ejemplares de cada libro con el boletín rellenado a las direcciones:
Deux exemplaires de chaque ouvrage présenté doivent être envoyés à l’adresse ci-dessous (avec le formulaire rempli).

One book to:
Un ejemplar a la dirección

Un exemplaire à l’adresse :
Gourmand International - Edouard Cointreau - 27 Rue d' Epinard 49460 Feneu - France Contact Patrick Zolnirczak Tel + 33 672709892

And one book to:

Y un ejemplar a la dirección
et un exemplaire à l’adresse :
Tianma Culture Development - 369 Huanghe Road - YEDA 264006 Yantai - PRC CHINA Contact Wang XiuXia Tel + 86 13705455665


Entry form

logo awards 




Awards Rules

Normas de los Premios
Modalités de participation

- All books about food or/and drinks qualify with or without recipes.

Pueden presentarse todos los libros de cocina y bebidas.
Tous les Livres sur la Cuisine et/ou les boissons peuvent participer.

- There are no entry fees. It is free and open to all.

La participación en el concurso es gratuita.
La participation au concours est gratuite.

- Books have to be published between November 15, 2016 and November 15, 2017.

Los libros tienen que estar publicados entre el 15 de Noviembre de 2016 y el 15 de Noviembre de 2017.
Les livres doivent être publiés entre le 15 Novembre 2016 et le 15 Novembre 2017.

- Deadline for receiving books is November 16, 2017.

La fecha límite para recibir libros es el 15 de Noviembre de 2017.
La date limite de reception des livres est le 16 Novembre 2017.

- We do not accept charges.

No se acceptarán recargos. 
Nous n' acceptons pas de payer des frais.

- Schedule in three steps: December 2017 - Winners by Country. January 2018 - Short List (Six books per Category). Spring 2018- Announcement of the “Best in the world” at the Gourmand Cookbook Awards Ceremony.

Concurso en tres etapas: Diciembre 2017 - Anuncio personal de los ganadores por país. Enero 2018 - Lista de los nominados. Primavera 2018 - Ceremonia de los Gourmand Cookbook Awards, anuncio de los galardonados “Best in the world”.

Les trois étapes: Décembre 2017- Annonce personnel des gagnants par pays. Janvier 2018 - Liste des nominés. Printemps 2018 - Annonce du Meilleur du Monde par catégorie à la cérémonie de remise des prix Gourmand Cookbook Awards.

Send one book + Entry form to:

Enviar un libro + Boletín de inscripción a la dirección:
Envoyer un livre + Formulaire de participation à l’adresse :
Gourmand International - Edouard Cointreau - 27 Rue d' Epinard 49460 Feneu - France
Contact: Patrick Zolnirczak Tel + 33 672709892

And one book + Entry form to:

Y un ejemplar + Boletín de inscripción a la dirección:
Et un exemplaire + Formulaire de participation à l’adresse :
Tianma Culture Development - 369 Huanghe Road - YEDA 264006 Yantai - PRC CHINA
Contact: William Yu - Tel + 86 151 66 88 36 49


Entry form

logo awards 




Awards Rules

Normas de los Premios
Modalités de participation

- All books about food or/and drinks qualify with or without recipes.

Pueden presentarse todos los libros de cocina y bebidas.
Tous les Livres sur la Cuisine et/ou les boissons peuvent participer.

- There are no entry fees. It is free and open to all.

La participación en el concurso es gratuita.
La participation au concours est gratuite.

- Books have to be published between November 15, 2017 and November 15, 2018.

Los libros tienen que estar publicados entre el 15 de Noviembre de 2017 y el 15 de Noviembre de 2018.
Les livres doivent être publiés entre le 15 Novembre 2017 et le 15 Novembre 2018.

- Deadline for receiving books is November 16, 2018.

La fecha límite para recibir libros es el 16 de Noviembre de 2018.
La date limite de reception des livres est le 16 Novembre 2018.

- We do not accept charges.

No se acceptarán recargos. 
Nous n' acceptons pas de payer des frais.

- Schedule in three steps: December 2018 - Winners by Country. January 2019 - Short List (Six books per Category). Spring 2019- Announcement of the “Best in the world” at the Gourmand Cookbook Awards Ceremony.

Concurso en tres etapas: Diciembre 2018 - Anuncio personal de los ganadores por país. Enero 2019 - Lista de los nominados. Primavera 2019 - Ceremonia de los Gourmand Cookbook Awards, anuncio de los galardonados “Best in the world”.

Les trois étapes: Décembre 2018 - Annonce personnel des gagnants par pays. Janvier 2019 - Liste des nominés. Printemps 2019 - Annonce du Meilleur du Monde par catégorie à la cérémonie de remise des prix Gourmand Cookbook Awards.

Send one book + Entry form to:

Enviar un libro + Boletín de inscripción a la dirección:
Envoyer un livre + Formulaire de participation à l’adresse :
Gourmand International - Edouard Cointreau
27 Rue d' Epinard 49460 Feneu - France

Contact: Tel +33 241320495 • This e-mail address is being protected from spambots. You need JavaScript enabled to view it.