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28.- BEST BOOK FOR FOOD PROFESSIONALS THE COUNTRY WINNERS ARE THE FINALISTS FOR THE BEST IN THE WORLD. RESULTS WILL BE ANNOUNCED IN KUALA LUMPUR IN MAY 17-21, 2006 .......................... May 21,2006........................... FINALISTS 1.-BELGIUM De Geheimen van de Chef Marc Clement Marc Declercq (The House of Books 2.-BRAZIL Gastronomia e História dos Hotéis-Escola Senac – Sao Paulo Antonino Malaquias dos Santos Fábio de Freitas Gomes Ronaldo Lopes Pontes Barreto Photos : Sergio Pagano (Senac) 3.-CHINESE Western Cuisine for Professional Schools Gaozhi Gaozhuan Jiudian Guanli Zhuanye (Social Security Press – Beijing) 4.-CUBA Mi Pasión Gourmet Yamir Pelegrino Rodríguez (Intergráfica ) 5.-ENGLISH – REST OF THE WORLD Cartes et Menus de Restaurants The Reference Dictionary for Translating menus in French restaurants and catering schools. Genevičve de Temmerman (Scribo Editions) 6.-FRANCE Defi Gourmand, Concours de Cuisine, Secrets de Chef Regis Marcon, President de lAcadémie du Bocuse dOr (Glenat) 7.-GERMANY Geschmacksschule Jürgen Dollase Photos: Peter Schulte, G.Bittner (Tre Torri ) 8.- JAPAN Glace – Icecream Recipes Using seasonal ingredients. Toshihiro Komine, La Table de Com*ma Toshikazu Tsuji, Enoteca Pinchiorri Tokyo Noriyuki Nagai, Noliette (Shibata) 9.- NORWAY How to Boil Water Hvordan Koke Vann Andreas Viestad Photos: Mette Randem (Cappelen) 10.- SPAIN - CASTELLANO El Restaurante Santi Santamaría (Everest) 11.- SWEDEN Among Menus Bland Matsedlar och Menyer Gösta Nordén (Carlssons Bokförlag) 12.- U K Kitchen Chemistry By Ted Lister In collaboration with Heston Blumenthal with CD-Rom (Royal Society of Chemistry) 13.- U S What Einstein Told his Cook Kitchen Science Explained Robert L. Wolke (Norton)
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