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The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country

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1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. It is vital today for authors and publishers in the West to try to reach the foreign markets in the East. There is now a market for excellent cookbooks in many more countries. Our 2009 list had Best in the World from 47 countries. In 2020 it has doubled to over 100. 1 / 39 Edouard Cointreau, President Tel: + 34 91 541 67 68 Pintor Rosales, 50 - 4ºC [email protected] 28008 Madrid, Spain www.cookbookfair.com 1995-2020 FOOD A00 PRESIDENTS OF HONOUR France - Alain Dutournier, Ma Cuisine (Albin Michel, 2000) China - Du Gong Bei, Special Private Dishes (China Light Industry Press 2005) ISBN 7501952019 A01 GASTRONOMY & DIPLOMACY France - Les Cuisiniers de la Republique Francaise, Guillaume Gomez, Philippe Faure, Roselyne Bachelot, Jean- Robert Pitte (Glenat, 2019) A02 HALL OF FAME - COOKBOOKS 1999 China - Menu Great Hall of People (Foreign Language Press) 2001 France - Le Grand Livre d’ Alain Ducasse (Alain Ducasse) 2002 Spain - El Bulli 1983-2002 Ferran Adria, Juli Soler (El Bulli) 2003 Switzerland - Opt Art, Bruno Hausch (Culinary Chronicle) 2004 USA - On Food and Cooking, Harold McGhee (Simon & Schuster) 2005 France - Ph10 Pierre Herme (Agnes Vienot) 2006 France - Larousse Gastronomique (Larousse) 2007 China - Healthy Dishes for the Imperial Court, Chef Jiao Min Yao (China Light Industry Press) 2008 Spain - Quique Dacosta 2000-2006 (Montagud) 2009 Japan - L’ Art de Guy Martin, Photos Yoshihiro Saito (Super Editions) 2010 USA - Modernist Cuisine, Nathan Myhrvold, Chris Young, Maxime Billet (The Cooking Lab) 2011 France - Toute la cuisibe de Bocuse, Eric Trochon, Jean-Charles Vaillant (Flammarion) 2012 USA - The Cookbook Library, Anne Willan (University of California Press) 2013 France - Ma Cuisine Francaise, Yannick Alleno (Laymon) 2014 Japan - Japanese Cuisine and the Emperor, Nihon Riyol, Sakafumi Matsumoto (Ei Shuppansha) 2015 Switzerland - Cuisine du gibier a plumes, Benoit Violier (Favre) 2016 Russia - Russia Cuisine, Tradition et Modernite (Chernov) 2017 France - E, Eric Frechon (Solar) 2018 USA - Modernist Bread, Nathan Myhrvold , Francisco Migoya (The Cooking Lab) 2019 UK - Encyclopedia of Food Security and Sustainability, Pasquale Ferranti, Elliott Berry, Lock Anderson (Elsevier) 2020 Japan - Japonisees, Kiyomi Mikuni, (House of Mikuni) 2 / 39 Edouard Cointreau, President Tel: + 34 91 541 67 68 Pintor Rosales, 50 - 4ºC [email protected] 28008 Madrid, Spain www.cookbookfair.com 1995-2020 A06 SPECIAL AWARDS Special Awards are VERY important. After A02 and before A03 to coincide with the awards ceremony schedule Brazil - Pratos da Boa Lembranca, Colecao Anesio Fassina (Editora Inova 2016) France - Paul Bocuse, Le Feu Sacre, Eve-Marie Zizza-Lalu (Glenat 2005) France - MOF, Recettes et Temoignages (Groupe Le Duff 2017) France - Detournements de Saveurs, Denis Nidos, Suzanne Boireau-Tartarin (Copedit 2004) France - Henri Pierre Millescamps, Gastronomy Books Expert Germany - Du grillst es doch auch, Michael Quandt (Bild Magazin 2015) India - Nimi Sunil Kumar Best show kitchen presentation (2019) Indonesia -100 Makanan Tradisional Indonesia Bondan Winarno, (2013) Ireland - Darina Allen, Grow, Cook, Eat (Kyle Books 2017) Italy - Slow Food, The Case for Taste, Carlo Petrini (Columbia University Press 2003) Netherlands - Fusina Verloop, Dutch Book of the Year, Peru - El Mercado - Rafael Osterling (Planeta 2017) Spain Catalan - Historia del Salvatge - Menja’m, Xavier Molla (Quaderns de Photography 2013) Spain Castellano - La Cocina Masonica, Pepe Iglesias (masonica.es 2019) Turkey - Dervis Sofralari, Sahrap Soysal (Dogan Egmont 2007) UNWTO - Gastronomy Tourism Report (2017) A03 CHEF BOOK China - Da Dong Artistic Conception of Chinese Cuisine (Guangxi National Normal University Press 2008-2013) Cuba - La cocina de un cubano, Chef Veimar Nestor (2016) Denmark - Kiin Kiin, Henrique Yde-Andersen (2016) France - Bras - Laguiole - Aubrac - France, Michel Bras (Rouergue 2002) Germany - Dieter Muller, Meine Drei Sterne Kuche (Dumont 2000) Ireland - Donegal Table, Brian McDermott (Dufour Editions 2018) Italy - Heinz Beck (Bibliotheca Culinaria 2001) Japan - Kaiseki, Yoshihiro Murata, Kyoto Kikunoi Restaurant (Kodansha International) 9784770030221 Netherlands - Puurst, Jonnie Boer (Komma 2012) Norway - Norsk Husmanskost, Tom Victor Gausdal (Forlaget 2005) Poland - Suwala Baron, Pavel Suwala, Alexander Baron (2016) Scotland (UK) - Perceptions Mark Greenaway (Relish Publications 2016) Singapore - A Dash of Szechwan, Chen Kantaro (Marshall Cavendish 2018) Spain - La Cocina de Santi Santamaria, La Etica del Gusto (Everest 1999) Sweden - Bjorn Frantzen, lagar mat for sugna diabetiker och annat folk (Norstedts 2017) UAE - Flavours of Dubai, Uwe Micheel (2016) USA - The French Laundry, Thomas Keller, Susie Heller, Deborah Jones (Artisan 1999) A04 WOMAN CHEF BOOK Brazil - As chefs (Boccato - Mehoramentos 2013) France - Au nom du pere, Anne-Sophie Pic (Glenat 2004) Luxembourg - Best of Lea Linster Cuisiniere (Lea Linster 2003) 3 / 39 Edouard Cointreau, President Tel: + 34 91 541 67 68 Pintor Rosales, 50 - 4ºC [email protected] 28008 Madrid, Spain www.cookbookfair.com 1995-2020 Malaysia - Kristang Family Cookbook, Chef Melba Nunis,(Marshall Cavendish 2015) Spain Catalan - Netejant Seitons, Petit Bistro Segur, Maria Herrera Hiruelo, (2017) Spain Castellano - El Sabor de la Elegancia, Begoña Rodrigo (Montagud 2016) UK - The British Larder, Madeline Bonvini Hamel (Absolute Press 2012) Zimbabwe - Dusty Road, Sarah Lilford (Dusty Road Restaurant, Victoria Falls 2013) A05 FOR PROFESSIONALS Austria - Ikarus invites the world’s best chefs, Roebuck with beet and chocolate, Christoph Schulze, Peter Feierabend (Pantauro - Benavento 2014) Bulgaria - Bulgarian Chefs, Ilian Iliev (2017) Denmark - Kokkeriet, The Danish Flavor in our Kitchen (2015) France - Louchebem ( Confederation Francaise de la Boucherie - Sopeta 2011) Italy - Pantone, Foodmood (Guido Tommasi 2018) Monaco - Madame est servie, Caterina Reviglio Sonnino (Liberfaber 2012) UK - The Art of the Restaurateur, Nicholas Lander (Phaidon 2012) USA - The Recipes Writers Handbook, Barbara Gibbs Ostmann, Jane L Baker (John Wiley 2001) A07 CELEBRITY CHEF/TELEVISION - IN ENGLISH Australia - Lyndey Milan’s Taste of Australia (2014) India - From my kitchen to yours, Maria Goretti (Om Books 2017) New Zealand - For the Love of, Karena & Kasey Bird (2015) South Africa - Simply Zola, Zola Nene (Struik PRH 2018) UK - The Naked Chef, Jamie Oliver (Michael Joseph 2000) USA - Love, Loss and what we ate, Padma Lakshmi (Ecco 2016) A08 CELEBRITY CHEF/TELEVISION - EUROPE Austria - Das Geschmakt Europa Lotze Wieser (Wieser Verlag 2017) Belgium - Puur Pascale, Pascale Naessens (2016) Czech - Martin Skoda Nevarit 2 (2016) Finland - Keittokirja, Kantelinen (2016) France - A’gueter Andre Muller (La Nuit Bleue 2012) Germany - Chakall Kocht (DK 2010) Greece - Greece, Vefa Alexiadou (Phaidon 2009) Italy - Five Seasons, Csaba dalla Zorza (2016) Portugal - Cozinha Divina , Chakall (Oficina do Livro 2007) Romania - Ramai la masa, Laura Cosoi (Curtea Vecche 2015) Russia - Mangal, Stalic Khankishiev (AST 2013) Sweden - Var Tid Ar Nu, Lotta Fritzdorf, Johan Rosenlind, Avehall, Alexen (Grenadine 2019) 4 / 39 Edouard Cointreau, President Tel: + 34 91 541 67 68 Pintor Rosales, 50 - 4ºC [email protected] 28008 Madrid, Spain www.cookbookfair.com 1995-2020 A09 CELEBRITY CHEF/TELEVISION WORLD Argentina - Comer y Pasarla Bien, Narda Lepes (Planeta 2008) China - A Bite of China (Guangming Daily 2012) Cuba - En la cocina de Yeikel, Yeikel Santos (2017) India - Highway on my plate, Rocky Singh, Mayur Sharma (Random House India 2011) Malaysia - The Best of Chef Wan (Marshall Cavendish 2008) Philippines - Philippines Cookery, Tatung Sarthou (ABS 2016) Spain - Food on the Silk Road,
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    Zona Noroeste El Cabrero Casa Kandrak Precio: 11 €. Pozas Tartajo Precio: 18 €. Se sirve: Jueves y viernes. 21 € (Cocción 48 horas). Incluye: Cocido, bebida, postre o café. Precio: 10 € (jueves) y sáb. (17 €). Se sirve: viernes, sábado y domingo. Se sirve: C/ San Juan, 10. Alpedrete. Jueves y sábado. Incluye: Cocido en horno de leña a Incluye: Tel.: 91 857 16 65 Ensalada y cocido completo. baja temperatura, durante 24 horas. Cocido del jueves incl. bebida. No incluye bebida ni postre. El sábado, bebidas aparte. Disponible cocido sin gluten y vegetariano por encargo. Madrileño C/ Dos de Mayo, 4. Guadarrama. Tel.: 91 854 71 83 | 650 81 70 58 C/ Peñalara, 1. Collado Villalba Precio: 19 €. Tel.: 910 263 679 Se sirve: De lunes a viernes. Incluye: Aperitivo, sopa de cocido, Casa Gómez ensalada de tomate raf Cabo de Gata, Precio cocido con sus viandas. : 18 €. Se sirve: De viernes a domingo. El Alto Postres caseros. Bebida: vino tinto Incluye: Altrejo, D.O. Ribera del Duero. cocido completo y postre. Precio:17 € No incl. bebida. Se aconseja reserva. Se sirve: todos los días durante la C/ Doctor Palanca, 3. Guadarrama C/ Emilio Serrano, 32. Cercedilla. VIII Ruta del Cocido Madrileño. Tel.: 91 854 13 08 Tel.: 91 852 01 46 Incluye: Cocido en tres vuelcos, www.restaurantemadrileno.es www.restaurantegomez.es aperitivo, pan, bebida, nuestra torrija caramelizada y café. La Rayúa Avda. Canteros, 11. Alpedrete. La Chimenea Tel.: 910 646 978 Precio: 19 €. www.restauranteelalto.com BASES DEL CONCURSO Precio : 19,25 € Se sirve: Todos los días del año. Se sirve: Todos los jueves.
  • Read in English

    Read in English

    Chef Luigi Diotaiuti "For over 44 years, I have provided the distinctive, dignified, authentic cooking of Italy‐food so simple, pure and sparkling fresh that it nourishes your body and embraces your soul.” Chef Luigi Diotaiuti Award winning Chef/Restaurateur Luigi Diotaiuti was dubbed “The Ambassador of Italian Cuisine” by the Federation of Italian Cooks in Florence, Italy in 2018. The owner of Washington DC’s Al Tiramisu (named one of “the 50 Top Italian Restaurants in the World 2019” by www.50topItaly.it) has been a celebrity favorite for decades. The certified Sommelier and television personality is also known for promoting culinary traditions on the verge of extinction in the United States, Italy, and around the globe. Born, raised, and educated in Basilicata, Italy, Chef Luigi trained at some of the world’s most prestigious locations before opening Washington DC’s “most authentic” Italian restaurant twenty‐four years ago. His current culinary pursuits and consistent media presence in the United States and Italy enable him to enjoy notability and distinction in both countries. In 2017, he was named “Ambassador of Basilicata’s Cuisine in the World” by The Federation of Italian Cooks. Chef Luigi received the “La Toque” award by The National Area Concierge Association at The Basilica of the National Shrine of the Immaculate Conception in Washington, DC in 2018. Born on a farm near Lagonegro, Basilicata, Chef Luigi’s farm to table roots created the foundation for his current culinary philosophy. He is a distinguished alumnus at the culinary school in Maratea, where he often returns as a keynote speaker.