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GOURMAND AWARDS 2003 WINNERS COOKBOOKS BOOKS IN ENGLISH USA 1.-Best Chef Book Aquavit and the New Scandinavian Cuisine, Marcus Samuelsson (Houghton Mifflin) 2.- Best Desserts Book The Metropolitan Bakery Cookbook (Rodale) 3.-Best Single Subject Book Granita Magic : Rediscovering the Pleasure of Ices in More than 50 Grown-up Recipes, by Nadia Roden (Artisan) 4.- Best Fish and Seafood Book The New York Times Seafood Cookbook: More than 250 Recipes Collected From the Pages of the New York Times, edited by Florence Fabricant (St.Martins Press) 5.-Best Health and Nutrition Book Change One – Lose Weight, Simply, Safely and Forever, by John Hastings, with Peter Jaret and Mindy Hermann, R.D. (Readers Digest) 7.- Best Innovative Books Zingermans Guide to Good Eating, Ari Weinsweig (Houghton Mifflin) 8.- Easy Recipes Book Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen, by Annie Roberts, Margrit Biever Mondavi, Victoria Wise (Ten Speed) 9.- Best Foreign Cookery Book The Appetizer Atlas: A World of Small Bites by Arthur L.Meyer and 10.-Best Local Cookery Book The Arrows Cookbook, Cooking and Gardening from Maines most beautiful farmhouse restaurant Clark Frasier and Mark Gaier with Max Alexander Foreword by Jeremiah Tower Photos by John Kernick (Scribner) 11.- Special Awards of the Jury The Timeless Art of Italian Cuisine Centuries of Scrumpious Dining The Essence of Italian Food in more than 170 Traditional Recipes for Todays Cook, by Anna Maria Volpi, Pietro Mascioni (Volpi Publishing) Food Smarts – Feed Your Mind – TM The Questions and Answer Cards that Make Learning About Food Easy and Fun, by David Begler and Stephen Kuhn Edited by Manny Howard Created by Jennifer Elias and Julie Tucker, Design by John Musgrove (Smarts Co.) 12.- Best Cookbook from a Television Chef Here in Americas Test Kitchen Cooks Illustrated Magazine (Americas Test Kitchen) 14.- Best French Cuisine Book The Balthazar Cookbook, Keith McNally, Riad Nasr, Lee Hanson and Kathryn Kellinger, foreword by Robert Hugues (Clarkson Potter) 15.- Best Italian Cuisine Book Veneto, Julia Della Croce (Chronicle) 16.- Best Latino Cuisine Book The South American Table, The Flavor and Soul of Authentic Home Cooking From Patagonia to Rio de Janeiro, with 450 Recipes by Maria Baez Kijac, Foreword by Charlie Trotter (Harvard Common Press) 17.-Best Mediterranean Book The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the Worlds Favorite Cuisines, by Nancy Harmon Jenkins (Harper Collins) 18.-Best Asian Cuisine Book Untangling my Chopsticks, Victoria Riccardi (Broadway) 19.-Best Entertaining Book Entertaining The Costco Way, A Cookbook and Practical Guide to the Art of Entertaining , by Pat Volchok, Editorial Director with a foreword by Tom Douglas (Costco) 20.- Best Vegetarian Book Entertaining for a Veggie Planet, 250 Down to Earth Recipes, D.Emmons (Houghton Mifflin) 21.-Best Cookbook Photography I am Almost Always Hungry Seasonal Menus and Memorable Recipes, Lora Zarubin Photographs by Tessa Traeger Foreword by Jay McInerney (Stewart, Tabori, Chang) Illustrations Goodness Gracious Recipes for Good Food and Gracious Linving Recipes by Roxie Kelley Illustrations by Shelly Reeves Smith (Andrews McMeel) 23.- Best Culinary History Book Cuisine and Culture, A History of Food and People, Linda Civitello (Wiley) 24.- Best Chocolate Book Real Chocolate: Sweet and Savory Recipes from Natures Purest form of Bliss, by Chantal Coady (Rizzoli) 25.- Best Bread Book The Bread Bible, Rose Levy Beranbaum (WWNorton) 26.- Best Barbecue Book Essentials of Grilling, Recipes and Techniques for Successful Outdoor Cooking, Williams Sonoma Text: Dennis Kelly Recipes: Melanie Barnard, Barbara Grunes, Michael McLaughlin General Editor: Chuck Williams (Oxmoor House) 27.-Best Food Literature Book The Wilder Shores of Gastronomy, Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires, edited by Alan Davidson, foreword by Harold McGee (Ten Speed) 28.- Best Book for Food Professionals International Dictionary of Gastronomy, Guido Gomez de Silva (Hippocrene Books) 30.-Best Cheese Book The All American Cheese and Wine Book Laura Werlin Photography by Andy Ryan (Stewart, Tabori, Chang) 31.- Best Cover The American Boulangerie Pascal Rigo (Bay-Soma Books) |
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