2000 PROMOTION OF FRENCH CUISINE An important part of the leadership of France in Haute Cuisine comes from the ability of the french for promotion, which is true also for wines and other french cultural aspects. They even get foreigners to do their promotion, and sometimes foreigners do it better than they do. BEST IN THE WORLD a.. French Colonial Cookery, by David Burton, from New Zealand (Faber and Faber,UK) FINALISTS FRENCH  | a.. LInventaire Du Patrimoine Culinaire De La France, Produits Du Terroir et Recettes Traditionnelles, 20 volumes, published by Albin Michel and CNAC. |
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ENGLISH a.. French Colonial Cookery, by Andrew Burton, (Faber and Faber-UK) GERMAN a.. Secrets from My Three Star Kitchen, by Dieter Müller (Dumont) SPANISH  | a.. Cocina Contemporánea: Francia y Su Arte, by Carolina Carranza, with Guy Martin, and photographer Cristophe Valentin, published by University San Ignacio de Loyola (Perú) |
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JAPANESE a.. Parisian Life In One Week for the Sweet Enthusiast, by Kanae Kobayashi (Bunka Publishing Bureau) CHINESE a.. History of Chocolate, by Hsieh Chung-Tao (The Earth-Taipei) KOREAN a.. Sabrina (Cookand-Best Home Inc.) 1999 BEST IN THE WORLD a.. Food Lovers Guide to Paris, 4th Edition, by Patricia Wells (Workman) FINALISTS ENGLISH (nş2 after Food Lovers Guide to Paris) a.. The Cook and The Gardener, A Year in the French Countryside, by Amanda Hesser (W. Norton) JAPANESE a.. My Paris Culinary Journal, by Kuinshinbo Ryugakuki (Shobunsha) FRENCH  | a.. Le Ketchup et Le Gratin, by Maurice Bensoussan (Assouline) |
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1998 BEST IN THE WORLD  | a.. Le Bernardin Cookbook, by Maguy Le Coze and Eric Ripert (Doubleday) |
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FINALISTS SPANISH a.. La Cuisine Essentielle, Paul Bondoux (La Bourgogne Restaurant/Argentina) 1997 BEST IN THE WORLD a.. Le Cordon Bleu Complete Cooking Techniques | 
