2000 BEST CULINARY HISTORY Culinary historians all study cookbooks. Similarly readers will understand and enjoy cookbooks better if they read culinary history. BEST IN THE WORLD Fest Pa Gang (Swedish) FINALISTS FRENCH Tables DHier et DAilleurs, by Jean Louis Flandrin et Jane Cobbi, (Odile Jacob) ENGLISH Dangerous Tastes, The Story of Spices, by Andrew Dalby (British Museum Press) SPANISH Historia del Azafran, The Story of Safron, by Jesús Avila (Zendrera Zariquiey) CATALAN The Cuisine of Two Great Chefs, Escoffier and Domenech, by Josep Lladonosa i Giro (Empuries)ITALIAN La Cucina Italiana, Storia Di Una Cultura by Alberto Capatti and Massimo Mortanari (Editore Laterca) SWEDISH Fest Pa Gang – Feast on Foot – By Ingrid Nillson and Carl Jan Granquist (Fargspelet) 1999 BEST IN THE WORLD The Oxford Companion to Food, edited by Alan Davidson, Oxford University Press FINALISTS FRENCH 
| La Cuisine Prehistorique,
by Alain Bernard (Fanlac) |
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Le Ketchup et Le Gratin, by M.Ben Soussan (Assouline) ENGLISH The Oxford Companion to Food (Oxford, University Press) American Appetite, by Leslie Brenner (Avon- Barad) GERMAN Zu Gast Bei Goethe, by Joachim Nagel (Heyne) SPANISH 
| Comer Como Dios Manda,
Religion y Comida, L.Jacinto Garcia Gomez (Destino) |
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La Comida Cotidiana y Festiva de los Limeños en el Siglo XIX, by Rosario Olivas Weston (Universidad San Martin de Porres) ITALIAN - Buon Appetito Santita, by M.Rinaldi and M.Vicini, Publigold-Golosia 1998 BEST IN THE WORLD Fêtes Gourmande au Moyen Age, JL Flandrin and C.Lambert (Imprimerie Nationale) FINALISTS ENGLISH - The Pudding That Took A Thousand Cooks, by Michael Symons (Viking-Australia) SWEDISH -August Strindbergs Kokbok, by Bjorn Meidai and Mans Rossander (Prisma) GERMAN - Eine Kulinarische Reise Mit Theodor Fontane (Dumont) FRENCH - Fêtes Gourmandes Au Moyen Age by JL Flandrin and C.Lambert 1997 BEST IN THE WORLD Les Français à Table, by Anthony Rowley, (Hachette) FINALISTS ENGLISH 
| Celebrating The Pleasures of Cooking, Forty Years, by Chuck Williams (Williams Sonoma) |
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FRENCH 
| Les Français à Table, by Anthony Rowley (Hachette) |
|
1996 BEST IN THE WORLD Tukka Cooking, The Aboriginals Cookery, by Jean Paul Bruneteau (Harper Collins-Australia) | 
