GOURMAND WORLD COOKBOOK AWARDS 2002 Chateau de Brissac, February 28,2003 THE PROGRAM IN BRISSAC This year we have listed in many cases both the winners to whom we give a Best in the World Gourmand Awards and the cookbooks that came close to winning, to whom we give an Honourable Mention. Thus 21 countries are present at the Gourmand World Cookbook Awards at the Chateau de Brissac. The best books are in English (28%), German (17%), French (16%), Spanish (14%), Scandinavian languages (6%), others (19%). This year over 21.000 cookbooks and wine books were published. The following list shows the Best in the World, the winners among 3500 that competed in 2002 in the Gourmand World Cookbook Awards. The shorlists of US, UK, Australian, German, French, Spanish, Swedish winners will be sent separately. HOST AND GUEST STAR
CHEF WAN
The culinary ambassador of Malaysia is a television star with food shows in 19 countries in Asia, from Dubai to Korea. He has also worked as an actor in 8 films and several theatre plays. He is the leading cookbook author in all of Southeast Asia, published in Malay, Chinese and English by Times Singapore. He started his professional life as an accountant, and worked in an international bank. He discovered his passion for cooking in California, and trained there and in France. He masters all asian and western cookery techniques. His goal is to have South East Asia recognized as one of the top five culinary centers in the world. He is one of the two or three best food television hosts in the world. He has a unique capacity to cook live on television with a complete timing precision, while being at the same time the funniest entertainer, with a direct connection to the audience. He is one of the very few chefs who can really improvise on television both for cooking and for entertaining. Chef Wan is a real gentleman and one of the most elegant chefs in the world. He is also the kindest, the sweetest, the only one! Publisher of the Year
LAROUSSE – FRANCE
For its unique contribution to culinary culture with its many reference books, including the Larousse Gastronomique. Larousse celebrated in 2002 its 150th year. Hall of Fame
El Bulli 1998-2002
By Ferran Adria, Juli Soler, Albert Adria Photos: Francesc Guillamet Text: Josep Maria Pinto Design: Roberta Sucupira and Marta Mendez CD-Rom by Antoni Pareja and Jordi Berenguer Technical Coordination by Daniel Bardaji (RBA-Spain) For the first time the creative process of a Chef is explained. The influences, the inspiration, the processes show the genius and magic of Ferran Adria and his team. The presentation is unique, corresponding well to the style of El Bulli, with a magnificent art book, with sumptuous photos, and a practical CD-Rom, to be used in the kitchen. This book published in November 2002 is in a category of its own and did not compete with the others. The reader touches the reality of a genius. Essential Cuisine, Michel Bras : Laguiole, Aubrac, France, by Michel Bras, Colette Gouvion, Patrick Mialou, Olivier Dauzou. Photos: Michel Bras, Christian Palis, Jeam Pierre Trebosc (Le Rouergue, France – Ici La Press, USA) When you love your land, and gastronomy, a cookbook is a magnificent way to make it known to as many people as possible. This book achieves perfectly what all authors and publishers look for. This is due to the vision and love of three star chef Michel Bras, the priceless help of his team led by his wife Colette, their son Sebastien and wife Veronique, the talent and experience of cookbook editor and author Colette Gouvion, the writing of Patrick Mialon, the artistic design of Olivier Dauzou. The photography is outstanding, the result of the personal photos by Michel Bras, who is also a great photographer, and also by photographers Christian Palis, who has always been a lover of architecture and good food, and Jean Pierre Trebosc, well known in France for his photo company Ciel Bleu Souris Verte, Blue Sky Green Mouse. Les editions du Rouerge, from Rodez in South-West France are one of the best regional publishers in France, Ici La Press, from Connecticut, USA, was started by Bernard Jarrier to translate into English major foreign authors such as Alain Ducasse, Guy Martin, Andres Madrigal. The final list of candidates for the award for Best Cookbook of the Year was reduced to six. These books are all masterpieces: -Groeten-Wijn, by Frank Fol Photos by Tony Leduc Publisher: Terra-The Netherlands, Lannoo-Belgium Matching the new Belgian cuisine with wines, also a masterpiece of photos and design. -Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Franciscos Restaurant, by Judy Rodgers (Norton-USA)
The Best Book of the Year in the US. -The Fantastic Side Dishes of Kentaro (Editions Shufunotomo-sha-Japan) The book is as fantastic as the food. The Best Book of the Year in Japan. -Helt Enkel En Basiskokebok Ned Fantastiske Oppskrifter, Ingrid Espelig Hovig, Nima Dreyer Hensley, Jim Hensley, Paul Lowe (Gyldendal Fakta-Norway) A star among Norwegian authors, Ingrid Espelig Hovig offers another fantastic title. -La Cocina de Akelare, El Sueño de Pedro Subijana Photos by José Luis Galiana (Editorial Everest-Spain) The poetic food of Akelare, the restaurant of Subijana in San Sebastian will make you want not to wake up from this dream come true. José Luis Galiana is a leading spanish photographer. -A la Carta, Maria Villegas, edited by Benjamin Villegas, recipes and food styling Maria Villegas, photography Claudia Uribe Touri (Villegas Editores-Colombia) The Latin-America answer to Nigella Lawson is a great chef. She has worked at El Bulli and is also an accomplished author. Last year she won Best in the World Award for Foods from France (Murdoch Books-Australia). This year she is the author of the Best Book of Latin America, with her family publishing company. The photography is outstanding. -Heinz Beck, Ristorante La Pergola-Roma Prefazione Pierluigi Celli Introduzione Giacomo A.Dente Fotographie Michele Tabozzi Redazione Ricette Giovanna Ruo Berchera Progetto Grafico Dante Albieri (Bibliotheca Culinaria-Italy) Published in Italian, German and English.The chef from La Pergola is regarded as Romes best, combining creativity with technical excellence. Bibliotheca Culinaria has become one of the best cookbook publishers and distributors in the world thanks to a true understanding of chefs and books. -Only the Best, The Art of Cooking with a Master Chef, by Michel Roux (Quadrille-UK). Michel Roux is simple, creative and sophisticated, passionate but serene, accessible and open to all, like his recipes. The French 3 star chef from the Waterside Inn, Bray, England for 30 years is also a true gentleman. Honourable Mention-Alquimias y Atmósferas del Sabor, Alta Gastronomía de Doña Carmen Titita, fotografía Ignacio Urquiza (Tiempo Imaginario-Editora RM-Mexico) The ambassador of mexican gastronomy shows in her masterpiece book the love and joy that rule her restaurant in Mexico city. Photographer Urquiza is one of the best in Mexico, if not the best. -Einfach und Genial, die Rezepte der Spitzenköchin Lea Linster, by Lea Linster and Susanne Mersmann, photos by Thomas Neckermann and Gidorgio Scarllini (Brigitte-Mosaik Bei Goldmann-Germany) The book of the dynamo of Luxembourg gives the reader a lift. Lea Linster has the true genius to make it all simple, inspiring and marvellous. She is one of the world chefs who connects the best with her guests. 2.-Best Desserts Book in the World
Life is unpredictable, let us start with Desserts! Winner -Le Grand Livre dAlain Ducasse: Desserts et Patisseries, par Frédéric Robert, preface de Jean François Revel, photographies de Mathilde de lEcotais, écriture par Sophie Brissaud, création graphique et maquette par Anne Chaponnay et Michèle Andrault (Les Editions dAlain Ducasse-France) The volume 2 in the grand Ducasse series shows an even higher standard of excellence, underlined by the best photo and design. Renas Pastries and Desserts, by Rena Tis Ftelias (Livani-Greece) Irini Toyia is a chef, famous for Ftelia (The Elm) restaurants in Athens and Mykonos. She is also the author of a series of excellent books, published both in Greek and English. -Accords Gourmands – Café – Associez les crus des cafés à tous vos plats, by Dominique Bouchet, chef des cuisines à lHotel de Crillon, David Biraud, chef sommelier à lHotel de Crillon, Meilleur Sommelier de France 2002, Vincent Pateux et Stephanie Sterne, laureats du concours meilleurs professionnels du Café, charges de formation chez CMC Malongo, textes Roseline Desgroux, photographies Philippe Grollier, directrice de collection Fréderick Grasser-Hermé (Editions Agnes Vienot-Noesis, France) Dominique Bouchet also directs the Institut des Sens du Café, under the presidency of Jacques Puisais, who has written the foreword. For the first time, a great chef matches different coffees with recipes for the whole meal, replacing other drinks. The design of the book is also daring and unique, and the result has been rewarded with one of the major success in cookbook sales and food critics in France at the end of 2002. This book should be translated as there is no comparable book elsewhere and it fills a need. Honourable Mention-Apples, Peaches and Pears, Great Canadian Recipes, by Elizabeth Baird (Formac-Lorimer, Canada) Simple and efficient recipes with worldwide appeal, by an expert canadian author of several other excellent cookbooks, and writer in Canadian Living Magazine. -The renewal of the Gastronomy of Hungarian Fish- Halgaztronomia, by Cey-Bert Robert Gyula (Uhu-Magyar Konyvklub-Hungary) The author is the ambassador of Hungarian wines and cuisine, with other excellent books translated to German and English on the Tokay and Balaton gastronomy. -Essig, Sinnlichkeit und Leidenschaft, by Georg Heinrich Wiedemann, photographs by Achim Käflein (Umschau-Germany) For the author, vinegar is a philosophy and a way of life, bringing pleasure, passion and health. The book is extremely well done and convincing. -De Kilos Onder Controle, by Kroen Crucke (Lannoo-Belgium). Television star Koen Crucke is succeeding in Holland to create a change in nutritional behaviour and a revolution in the way of life. -Cocinar es Divertido, by José Ramon Zueco and Tatiana Suarez (Imaginarium-Spain) Cooking is Fun. This is a key message to get children to cook, targeting children 4 to 8 years old, the first printing sold out. It should be translated. The recipes are creative, and easy, with clear and practical step by step illustrations. The next step could be restaurants that serve this food!. José Ramón Zueco is the editor of , Tatiana Suarez speaks fluent french, writes and translates cookbooks, and works as a journalist. 7.-Best Innovative Cookbook in the World Two Winners: One Universal, the other Unique
-Aprenda con la Cocina-Literatura, Ortografía, Vocabulario Gastronómico, con el mejor recetario de Cocina, by Lourdes Soriano Benitez de Lugo (Centro de la Cultura Popular Canaria-Spain) Learn through Cooking – Literature, Spelling, Vocabulary, with the best recipes: A very innovative way of combining basic reading and writing with cooking. It could be adapted to many countries. -Een Mond Vol Kunst, by Angelique Schmeinck, photographs by Henk Dijkman (Culinaire Boekerij-Kosmos, The Netherlands) You must see this very innovative book. The content, the design, the photography are all outstanding. -Semi-Homemade Cooking: Quick Marvelous Meals, and Nothing is Made from Scratch, by Sandra Lee (Talk-Miramax, USA). Wolfgang Puck says it best in his introduction : Sandra starts with a wide assortment of convenience foods that you can find in any supermarket. She puts these everyday ingredients together, adds a generous measure of her own talent, creativity and flair, and the results are astonishing. She is a member of the International Association of Culinary Professionals and studied at Le Cordon Bleu. -La Cuisine Algerienne et Maghrebine, by Madame Amina Boutaleb. Nouvelle Edition 2002 (Les Editions Algeriennes-Algeria) There is increasing worldwide interest in North African cookery, mostly from Morrocco and Algeria. This book is full of easy recipes. -Thai Food, Arharn Thai, by David Thompson, photography by Earl Carter (Viking-Australia) David Thompson is one of the best australian chefs, restaurateurs and cookery writers, and an ambassador for Thai culture, with his restaurants Darley Street Thai (now closed) and Sailors Thai in Sydney, and nahm in Londons Halkin Hotel. He has written now the ultimate reference book on Thai food, with 673 pages. The book is also a benchmark for all foreign cookery books, with chapters on history, culture and society, the regions, fundamentals (ingredients, the kitche, the recipes), food outside the meal, a very complete bibliography and an index. This is the superb result of 14 years of experience in Thai cooking at its best for a foreigner, and a few years of writing. -Europa Küche, Rezepte aus Osterreich, Deutschland, Frankreich, Italien und Spanien, by Eckart Witzigmann, Weintips Paula Bosch, photography by Wolfgang Schardt (Der Feinschmecker Edition). New and old Europe unite with Witzigmanns Cookery Masterpiece. This book deserves to be translated in French, Italian, Spanish and of course English, and other European languages. The recipes are fun and tasty, they work, the book is happy and easy to use. A great publishers job! -Zu Gast am Romantischen Rhein, by Renate Kissel/Ulrich Triep, photos Andreas Bruchhäuser (Bouvier Verlag-Germany) This culinary discovery of the romantic Rhine region from Bonn to Mainz is filled with rich information, good local recipes, and beautiful illustrations , by Andreas Bruchhaüser. -Carnet des Saveurs en Pays de Cognac, Alexandre Le Boulch, Chef Thierry Verrat, photos Jacques Villegier (Gastronomades-Editions du Laquet-France) Chef Thierry Verrat of restaurant La Ribeaudière near Cognac honours local producers, with recipes using local products. Special Awards of the Eco-Museum of Truffles of Perigord in Sorges-Dordogne Book in French - Truffles et Trufficulture, New Revised Edition 2002, by Jean Marc Olivier, Jean Charles Savignac, Pierre Sourzat (Fanlac) A new edition of the french reference book on truffles was published in 2002. Book in English -Truffles, by Michael Raffael (International Wine and Food Society) Truffles is the latest addition to the series of definitive books from the IWFS, and it is the tenth gem. Available to non-members at IWFS, 9 Fitzmaurice Place, Berkeley Square, London W1J 5JD, UK. -Flavours of India, by Meena Pathak (New Holland-UK) Meena Pathak is the author of a very professional as well as personnal and passionate first cookbook. -Liebes Elixiere (Love Potions), by Bettina Hesse, Astrid-Christina Richtsfeld and Dr.F.Jürgen Schell, photos by Jo Kirchherr (Heel). Food has never looked so appetizing and exciting! -Fest Pa Vag, Ingrid Nilsson, photos Ingvar Eriksson (Färgspelet-Natur Och Kultur-Sweden) Since 1999 Ingrid Nilsson writes and publishes the definitve swedish reference culinary history books on food and transportation, by train (1999). Foot picnicking trails of mountain tourism (2000), Ship feast on the wave, menus on board (2001), Menus from historic battles written by Sture Nilsson, produced by Ingrid Nilsson (2002). The next two books are on food and the automobile, and food and air transportation, planned titles are Feast in Heaven and Feast on the Road. -Marlena Spieler discovered cooking while living in Israel as a teenager. She has written over 30 cookbooks. She writes for newspapers and magazines in both Britain and the United States. She writes a regular column, The Roving Feast, for the New York Times syndicate. She appears on television, including shows for BBC1, Canada Breeze, The Carlton Food Network, and NBC. She has been shortlisted twice as food broadcaster of the year, for her work on BBC Radio4, and is a food critic each week on the LBC Radio Julia Somerville Program. Rain or shine, sick or healthy, from the US, Great Britain or abroad, Marlena works, and works, and works, and keeps smiling. Marlena and her husband Allan have many friends. Her latest book is the Jewish Heritage Cookbook, published in 2002 in Great Britain by Lorenz Books, an imprint of Anness Publishing Limited. 12.-Best Cookbook in the World Tied to a Television Show -En Smakresa, Middagstips by Marcus Samuelsson, photographies by Gediyon Kifle, Paul Brissman and Bruno Ehrs (TV4 Vision). Marcus Samuelsson is now the most famous swedish chef in the world, with his Aquavit restaurants in Minneapolis and New York. His first cookbook and television show were produced in Sweden by TV4, a channel with a very successful cookbook publishing program. This one is superb, and a feast for the senses. -Zu Tisch In....Eine Kulinarische Reise durch 15 Europäische Regionen-Das Buch zur Fernschreihe auf Arte, by Peter Allenbacher, photos Horst Wackerbath (Arte Edition-Droemer) Arte has a real commitment to culinary excellence in its shows, and Droemer is very experienced with the best cookbooks and guides. -Cooking and Travelling in South-West France, by Stephanie Alexander, photos by Simon Griffiths (Viking-Australia). Stephanie Alexander is a star chef from Melbourne, Australia, as well as an excellent writer. She won the Prix La Mazille 2002 from the Salon International du Livre Gourmand of Périgueux with this book. -The Babbo Cookbook, by Mario Batali (Clarkson Potter-USA) Mario Batali is the superstar of italian cuisine in New York. The recipes in the cookbook work for everyone. He also has a great heart, inviting young chefs from the Carreers through Culinary Arts Programs (C-CAP) on his Television Food Network show. -Italien, Die Klassische Küche, by Isolde von Mersi, photos Walter Cimbal, Alexander Hasselfoff, food styling by Hermann Rothmann (Zabert Sandmann-Germany). Isolde von Mersi was born in south Tyrol, the German-Italian area. The book covers all regions, with the usual excellence of Zabert Sandmann cookbooks. -Masterclass in Italian Cooking, by Maxine Clark (Pavilion) Another book that shows why italian cuisine is everyone first or second favorite. -Modern Mexican Flavors, by Richard Sandoval, photos by Ignacio Urquiza (Stewart, Tabori, Chang-USA) Latino is the strongest new trend in foreign cuisines in many countries, and mexican is the frontrunner. It is fun, spicy, tasty, and the flavors are magnificient, such as this book demonstrates. Another gem from STC publishers. You must visit Maya Restaurants by Chef Sandoval in New York or San Francisco. Photographer Urquiza is one of the best in Mexico, if not the best. -Couscous, Tagines et Compagnie, La Cuisine de Momo, by Mourad Mazouz (Marabout-France). The french edition of the cookbook of Momo, the morroccan restaurant in London, is publishing at its best. It succeeds in making the book a feast for the 5 senses of the reader, as the author wanted. -New Wave Asian, A Guide to the Southeast Asian Food Revolution, by Sri Owen, photographs by Georgia Glynn Smith (Quadrille-UK). In Asia a revolution is in progress, as each of the regional cuisines influences the others and is influenced by western cooking. Southeast Asia is the new food paradise, Sri Owen has given us more than a cookbook, she opens a window on the future. -Recevoir Autour dun Verre Text: Colette Gouvion Recipes: Arlette Sirot Photos: Dorian Straw Design: Claire Conran (Le Rouergue-France). Entertaining Around a Drink is an intriguing book based on the new concept of starting from the drink, may be wine, beer, spirits, cider, etc., and finding the best food to match it. The book is magnificent. Honourable Mention -Action in der Gastronomie, by Sabine Merz, Alexander Massenkeil (Matthaes-Germany) Book available in English or German. There is everything professionals and amateurs will need to entertain perfectly.
-Vegetarian Cuisines of the World, by Asha Khatau, the best of Epicure Cooking School (Zaika-India) The recipes of this South East Asian cuisine are the culmination of 20 years of hard work and research (Nelson Wang) -Vegetarische Kokboken, by Inga Britta Sundqvist, photos Kent Jardhammar (ICA-Sweden) More and more swedes are vegetarian. This very complete vegetarian cookbook is backed by the 35 years of vegetarian experience of the author. 21.- Best Cookbook Illustration and Photography in the World Best Cookbook Illustration in the World. Winner
-La Cuisine Coloniale, by David Burton (Hachette-France) The book was published in English by Faber and Faber in 2000, and received our award for Best French Cuisine Book. Hachette translated and edited it, and added illustrations, to make it a different book, with the greatest professional expertize and success. David Burton is a free lance journalist from Wellington, New Zealand. Best Cookbook Photography in the World. This has been one of the two most difficult categories for the Jury. The quality of food photography is increasing worldwide, and has become extremely competitive. Winner:
-Gastronomie Normande, Saveurs et Recettes Photographies: Patrick Rougereau Recettes : Cyrille Berland Texte: Marie Leberruyer Preface: Alain Genestar Design: Studio Graphique Ouest France Editor: Ouest France The photographer has driven the book. Patrick Rougereau started his studio in Caen, Normandy, 17 years ago. Chef Cyrille Bertrand joined the studio when he was 30 years old. This book is the perfect result of a top photographer combining his unique professional art with gastronomy. -Herbs de Provence, Seven Leading Chefs of Provence Create Outstanding Recipes from the Seven Distinctive Herbs of the Region, by Anthony Gardiner, photographs by John Freeman (New Holland-UK) John Freeman is inspired by the warm friendships and distinctive herbs that he found in Provence. He is a master of both indoor and outside photgraphy. -The Dancing Gourmet, Recipes to Keep you on your Toes!, by Linda Hymes, photos by Derek Gaffney (Lindergaff Books-USA) Irish photographer Derek Gaffney offers a graceful ballet of photographs throughout the book. -Joachim Wisslers Sternküche, by Thomas Ruhl (Dumont) Thomas Ruhl is both a photgrapher and a designer, and he works with the top chefs in Germany. He has already received several awards from the Gourmand World Cookbooks Awards. -Modern Classis: Book1, by Donna Hay (Harper Collins- Australia) Donna Hay is a food stylist, author, cookbook writer and even is the editor of her own magazine. We gave a design award to Donna Hay in 1998 for her first book, The New Cook. Since then she has published 4 best sellers, all driven by design. This is the perfect result of a top stylist combining her unique professional art with gastronomy, and becoming a worldwide bestselling author thanks to design. -British Food. An Extraordinary Thousand Years of History, by Colin Spencer (Grub Street-UK). Colin Spencer has been president of the British Guild of Food Writers from 1994 to 1999. He has written 18 books on food and cookery, 6 plays and 9 novels. British Food comes at a perfect time when there is a renaissance of Great British cooking. It is the best reference book on a rich past, establishing the gastronomic importance of british cuisine. -Livres en Bouche, Exposition du Pavillon de LArsenal, La Bibliothèque Nationale, Paris (Editions dArt Hermann-France) For the exhibition of the fundamental books of french cookery up to 1800, essays by some of the best culinary historians and writers analyze the roots of french cuisine, that was to come in such high regard in the following centuries. -Advanced Australian Fare, How Australian Cooking Became the Worlds Best, by Stephen Downes (Allen and Unwin-Australia) The author is a journalist, who married a french woman, and loves France to a folly. But as he says in the introduction: When once australians ate extremely limited stodgy food derived from the anglo-saxon, and, later, italian repertoire, they now consume the worlds best, most diverse and original commercial dishes at bargain prices. A singular achievement of Australia in recent years has been to democratise fine eating out, which elsewhere remains to a great degree an elite hobby. This book needs to be read overseas. -Je Veux du Chocolat! By Trish Deseine, photographies by Marie Pierre Morel (Marabout) Trish Deseine wants chocolate, and gets another excellent book published, with recipes that work. The reader who will use the recipes is the only criteria for the author and the publisher. She is the leading bestseller of cookbooks in French in 2002 according to the trade magazine Livres-Hebdo. The other book which also sold thanks to the power of word of mouth is Le Bonheur est dans le Plat, Happiness is on the Plate, from the same publisher -The Bread Bakers Apprentice, Mastering The Art of Extraordinary Bread, by Peter Reinhart (Ten Speed-USA) Peter Reinhart has already received for this book the 2 highest cookbook awards in the United States, Book of the Year at both IACP and James Beard Foundation Awards. This extraordinary book deserves the widest international audience, which our Best in the World award seeks to establish. Peter Reinhart is a fulltime baking instructor at Johnson and Wales University in Providence, Rhode Island. This is the definitive reference book on the subject. -Brot und Brötchen, Die Besten Rezepte, by Karin Messerli (AT Verlag-Switzerland) A user-friendly basic book, with simple recipes that work -The Magic of Fire, Hearth Cooking, One Hundred Recipes for the Fireplace or Campfire, by William Rubel, illustrations by Ian Everard (Ten Speed-USA) This is the reference book on hearth cooking, in the chimneys that are increasingly incorporated in modern houses or renovated in old homes. The recipes can be adapted to work on any open fire, barbecue or campfire. It is a fabulous book -O Sabor Do Churrasco Carlos Gabriel Photographies Mauro Holanda Illustrations Yolanda Kofuji Design: HM Design (Melhoramentos-Brasil) Barbecue is very important because it is today for many the discovery of cooking and its values. As Carlos Gabriel says, a good churrasco starts with friends, aperitif and a smell that show a party has started. Churrasco and barbecue make cooking a magic moveable feast that move deeply all guests. Technically, this book bring a welcomed new approach to the barbecue. -Un Grain de Vie et DEsperance, Saveurs Africaines, by Aminata Sow Fall (Saveurs de La Realité- Françoise Truffaut Editions-France). Aminata Sow Fall the author of 15 books from Dakar, Senegal, where she also heads a publishing house. Her book A Grain of Life and Hope, African Tastes balances African recipes with interesting writing about African food, with universal deep insights. -Un Feroz Apetito, Los Banquetes de Casanova, by Marina Pino (RBA-Freixenet-Spain) This book on the feasts of Casanova and his fierce appetite received in manuscript form the Sent Sovi Award, organized by the University of Barcelona and by Freixenet sparkling cava wine from Catalunya. -Cottas Kulinarisher Almanach nº 9 (Klett-Cotta-Germany) Every year Klett-Cotta publishes a food literature gem, and the collection is now a reference in the sector. All food lovers who can read German should have the nine volumes in their library. They could be adapted into an interesting translation. -Die Grosse Teubner, Küchen Praxis-Kochtechu, Warenjunde, Grundrezepte- Text by Claudia-Schmidt Photographies by Dorothée Godert Project Consultant: Kay Henner Menge (Teubner-Gräfe und Unzer-Germany) This practical book is a technical encyclopedia that all serious cooks should have in their kitchen. It is a visual masterpiece, thanks to Dorothee Göderet, who has worked seven years with Christian Teubner, one of the world best photographs. -World Food, Indonesia, Japan, Greece, Portugal, etc. Over 16 Titles.For People who live to eat, drink and travel, with local recipes, and culinary dictionary (Lonely Planet-Australia) These small, practical guides are packed with accurate and up to date information. And they are interesting and fun reading. | 
