And the winner is

Auszug aus dem Buchreport 9.2005 (german)

Former press release and former Awards

Special Award for Creativity

Bouillon! Cultureel Gastronimisch Magazine
(Kosmos – The Netherlands)

Each Bouillon magazine also has an ISBN as a book. It combines in a unique way culinary culture, history, and sense of humour. This last ingredient is lacking in most other food culture magazines

Special Awards of the Jury for First Book

The Timeless Art of Italian Cuisine
Centuries of Scrumptious Dining
The Essence of Italian Food in more than 170 Traditional Recipes for Today’s Cook, by Anna Maria Volpi, Pietro Mascioni (Volpi Publishing – USA)
There is an increasing trend for authors to become publishers. It is true for Ducasse, El Bulli as well as Anna Maria Volpi. Every year we reward the effort of an author becoming publisher, and this year the best is Anna Maria Volpi.

Special Award of the Jury-For the Respect of Tradition

The New Mrs. Lee’s Cookbook
Nonya Cuisine, written by Mrs.Lee Chin Koon, updated by her grandaughter Shermay Lee
(Times International Publishing-Singapore)

Mrs.Lee’s cookbook is an important reference book. The new updated version is truly  excellent. It shows how the masterpieces of the past can be adapted with love, respect and experienced knowledge.

Special Award of the Jury – For Giving Hope in the Future
Cooking Up a Dream, by a team of lecturers, staff and students of the division of hospitality and tourism management of Temasek Business School.
Photos by Edmond Ho Editorial Consultant : Irene Gomez (Temasek polytechnic-Singapore)
A lesson for all who cook professionnaly. A bundle of courage, lots of perseverance, boil with passion, season with nurturing guidance, simmer in patience, serve with reflection: cooking up a dream, my dream, your dream.

Special Award from the Eco-Museum of Truffles of Perigord, in Sorges, Dordogne, France.
Cocinar con Trufa,  Asociación de Mujeres de Sarrión
Fotografía: Joaquin Doñate (Asociación de Mujeres de Sarrión – Teruel – Spain)
The Women’s Association of the village of Sarrión, in the province of Teruel have gathered 65 local recipes with truffles, some over 50 years old, many recent. Sarrión is the capital of truffles in Spain, and hold the yearly Fitruf Fair for Spanish truffles. It receives the special award of Sorges, the Capital of the black Truffles du Perigord, Tuber Melanosporum, which is also the truffle of Sarrión. For the Gala Dinner of December 6, 2001, the Gourmand World Cookbook Awards in Sorges used 22 kilogs of black truffles, a record.

Best Culinary Professional of the Year

The Collection, by Liz McGrath
(Struik – South Africa)

There are 3 hotels, with 5 restaurants, in the Cape Town Province, in the Collection by Liz McGrath, which have in common their quest for excellence.

Special Award of the Mediterranean

Sobrasada de Mallorca Sabor y Color
El Secreto Mejor Protegido de la Dieta Mediterránea
(Consejo Regulador de la Sobrasada de Mallorca – Spain) The best kept secret of the Mediterranean diet is the pig charcuterie protected by a Spanish Denominación de Origen, in 1993, and the European Indication of Geographic Protection in 1996.

Carl Jan Granqvist

Carl Jan Granqvist is credited with being the godfather of the current culinary revolution in Sweden. He has been co-owner and manager of several famous restaurants, the host of many food or wine television programs, a professor, a writer, and a culinary historian.