2000 EASY RECIPES Recipes are the fondamental part of a cookbook. Some cookbooks even contain only recipes without illustrations, and can be excellent. BEST IN THE WORLD a.. Simple and Delicious Japanese Cooking, by Keiko Hayashi (Shufunotomo) FINALISTS FRENCH a.. Recettes autour dune soupe, by Colette Gouvion and Arlette Sirot (Le Rouergue) ENGLISH a.. Charlie Trotter Cooks At Home (Ten Speed-USA) GERMAN a.. Gabelfood-Forkfood, by Patrick Coudert (Sudwest) SPANISH 
| a.. International Cuisine With Olive Oil, by Esperanza Luca de Tena (Espasa) |
ITALIAN a.. DallArte Dei Medici Alla Tavola Quotidiana, by Carla Geri Camporesi and Barbara Colins (Maria Pacini Fazzi Editore) GREEK a.. The Feast, by Dimitris Doukis, Irini Levidi (Patakis) JAPANESE 
| a.. Simple and Delicious Japanese Cooking, by Keiko Hayashi (Shufunotomo) |
SLOVENIA a.. The Comprehensive Slovenian Cookbook (Cankarieva Zalozba) SWEDISH -Tillse Horsboken – The Book of Accesories, by Margareta Schildi-Landgren (Kakao) 1999 BEST IN THE WORLD a.. La Bonne Cuisine, by Françoise Bernard and Alain Ducasse (Hachette) FINALISTS FRENCH a.. (nş 2 after La Bonne Cuisine) Tomate, by Lindsay and Patrick Mikanowski (Le Chêne) ENGLISH a.. Joscelines Dimbleby Cooking Course (Websters) GERMAN a.. Basic Cooking, by S.Dickhant and S.Salzer (Grafe und Unzec) SPANISH a.. Manual Clasico de Cocina (El Pais-Aguilar) ITALIAN a.. Dal Riso at Risotti, by D.Paolini and M.Vuga (Mondadori) DUTCH 
| a.. Applaus Voor Een Geslaagd Diner, by Carla Kentgens (Van Reemst) |
1998 BEST IN THE WORLD a.. Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker and Ethan Becker, new edition, edited by Maria Guarnaschelli (Scribner-USA) FRENCH a.. Le Grand Livre de LAndouille, by M.Lelong , M.Delauney and M.Bruneau (Ouest-France) ENGLISH a.. Joy of Cooking, by I.Rombauer, M.Rombauer Becker and E.Becker (Scribner-USA) ITALIAN a.. Enciclopedia Della Cucina Italiana, by Liana Marabini (Il Fenicottero) 1997 BEST IN THE WORLD 
| a.. Cooked to Perfection, by Anne Willin (Quadrille-UK) |
1996 BEST IN THE WORLD - The Cordon Bleu Complete Cooking Techniques by Jeni Wright and Eric Treville (Cassell-UK) | 
