2000 BEST REGIONAL CUISINE Regional cuisine is one of the strongest trend in cookbook publishing today. This recognizes the equal or stronger attachment of many to their region than to a national state. It also underlines the new importance of the region, or even more clearly of the "terroirs", as the French say, for good wine and food, in parallel to the seasons and markets. BEST IN THE WORLD 
| a.. Great British Food, by Heather Hay Ffrench (Quiller Press-UK) |
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FINALISTS FRENCH a.. Recettes Du Comté De Nice, by Laurent and Claude Esse, (Esse Editions) ENGLISH a.. Great British Food, by Heather Hay Ffrench, (Quiller Press-UK) GERMAN a.. Cooking For Every Day, Manfred Schwartz (Zabert Sandmann) SPANISH 
| a.. Cocina Tipica Española, by Koldo Royo (Martinez Roca) |
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ITALIAN 
| a.. Dizionario Enogastronoico Della Toscana, by Paolo Piazzesi, (Nardini) |
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SWEDISH a.. Smaak Av Osterlen, by Linda Lundgren (ICA) 1999 BEST IN THE WORLD a.. Sam Choys Island Flavors (Hyperion) FINALISTS FRENCH a.. La Cuisine des Châteaux de Bourgogne, by G. et B. du Pontavice (France) ENGLISH a.. Sam Choys Island Flavors – Hawai (Hyperion) GERMAN a.. Volser Kuchkastl, Essen und Trinken , Beim Turmwirt in Südtirol, by S.Pramstrahler (Hugendubel) SPANISH a.. Las Setas en Euskal Herria, J.Antonio Muñoz Vivas (Ttartalo) 1998 BEST IN THE WORLD a.. The Basque Table, by Teresa Barrenechea (Harvard Common Press) FINALISTS ENGLISH a.. The Basque Table, by Teresa Barrenechea (Harvarad Common Press-USA) FRANCE a.. Truffes et Trufficulture, JM Olivier, JC Savignac, P.Sourzat (Fanlac) SPAIN a.. 101 Sociedades Gastronoicas de Guipuzcoa by Pedro Martin (Ttartalo) ITALY a.. Cucina e Vini Delle Valli DAosta, by Salvatore Marchese (Franco Muzzio) | 
