2000 MOST INNOVATIVE 2000 is clearly a year for innovation for cookbook concepts. In some cases we had to give two awards in the same language due to the quality of entries. As for all innovation, there will be equally strong support or dissent for these innovation awards. Their main quality is that they should challenge the readers to open these books. BEST IN THE WORLD FINALISTS FRENCH 
| - La Cuisine Spatiale, by Alain Bernard (PLB) |
|
Space Cuisine a.. Les Jules Aux Fournaux, by C.de Rivière and Henri de Valbray (Albin Michel) ENGLISH - Off The Eaten Path, by Bob Blumer, A.K.A.The Surreal Gourmet (Ballantine Books-USA) GERMAN a.. Kitchen Art-Exotic Table Decoration, by Premalal Narahenapitage (Heel) SPANISH 
| .. Travelling the Ebro River Cuisine, by Montse Clave (Celeste) a |
|
CATALAN 
| a.. The Accidental Culinary Critic in the USA, by Xavier Roig (La Campana) |
|
ITALIAN 
| a.. Memorie Di Un Cuoco D’Astronave, M.Mongati (Golosia) |
|
DUTCH a.. Wind Aan De Kook, by Pierre Wind (Tirion) JAPANESE a.. New Japanese Cuisine, by Sadamaru Nakajima, (IE-NO-Hikari Association) 1999 BEST IN THE WORLD a.. "Cooking for The Blind with Le Cordon Bleu", written by blind chefs, published in Braille by Valentin Hauy Association, at the iniciative of Harold Israel, Philippe Chazal and Mr. Buillard, with the help of Claudette Saonit, and the team of chefs of Le Cordon Bleu School in Paris. FINALISTS GERMAN a.. Chaoten Koch Buch, by Klaus Barnarth (Augustus) SPAIN  | a.. El Agua en la cocina del futuro, (Academia Española de la Gastronomia-Ediciones B) |
|
ENGLISH  | - Cuisine of the creative,
by James Lambeth and Miles James
(Miami Dog Press) |
|
1998 BEST IN THE WORLD a.. Ingredients, by Anneke Ammerlaan (Albert Heijn-The Netherlands) FINALISTS ENGLISH a.. The New Cook, by Donna Hay (Murdoch Books-Australia) NORWEGIAN a.. Lystens Kokbok, by Holger Koefoed and Lars Barne (Ashehoug) GERMAN a.. Kap Küche, Sudafrica, by U.Hosten (GU) 
| a.. Vegetables 2000, by Joost Elfers and photographer John Fortunato of New York |
|
1997BEST IN THE WORLD 1996 BEST IN THE WORLD - Tukka Cooking, by Jean Paul Bruneteau (Harper Collins-Australia) |
