GOURMAND AWARDS 2010

THE BEST IN THE WORLD

March 3, 2011

A total of 154 countries participated in the Gourmand World Awards 2010. The complete list of all books in all categories is available as usual in the Gourmand Yearbook 2011.

1.-AUTHORS AND CHEFS:

1-1 HONORS TO THEIR OUTSTANDING CAREER

1/ FRANCE: Alain Dutournier

2/ FRANCE: Jacques Le Divellec

3/ INDIA: Asha Khatau

4/ PANAMA: Delyanne Arjona

5/ SPAIN: Gonzalo Sol

6/ SWITZERLAND: Carlo Bernasconi

7/ UK: Yotam Ottolenghi

8/ UK: Victor Preedy

9/ USA: Richard Grausman

10/ USA: Ariane Daguin

1-2 HALL OF FAME:

USA: Modernist , Nathan Myhrvold, Maxime Bilet, Chris Young (Intellectual Ventures – The Cooking Lab)

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1-3 BOOK:

1/ JAPAN: Gion Sasaki,Hiroshi Sasaki, Mami Nagasue (Nagasue Books) 2/ : Paul Food, Paul Cunningham (Politikens) 3/ GERMANY: JW4, Joachim Wissler (Joachim Wissler Group) 4/ ECUADOR: Cocina de Autor, Santiago Chamorro (Sesos)

1-4 WOMAN CHEF:

1/ COLOMBIA: En su mesa, María Lía Neira Restrepo (MNR) 2/ GREECE: Every Day, Argiro Barbarigou (Liberis) 3/ AUSTRALIA: So French, Chouet-Hobbs (Murdoch) 4/ AUSTRIA: Das Trapp Kochbuch, Imgard Wöhrl (Anton Pustet)

1-5 PROFESSIONALS:

1/ ITALY: Banqueting and Catering (Bibliotheca Culinaria) 2/ SPAIN: Secretos de un Restaurante Magnético, Roberto Brisciani (Revista Pizza) 3/ BELGIUM: Toys for Chefs, Patrice Farameh (Tectum) 4/ CANADA: Zwilling (Robert Rose)

1-6 SPECIAL AWARDS:

LE CORDON BLEU STUDENTS AWARDS:

1/ FRANCE: CUISINE Best Of – Le Grand Livre d’Alain Ducasse (Alain Ducasse Éditions) 2/ FRANCE: PÂTISSERIE Sweet Marx (Le Rouergue) 3/ FRANCE: CHILDREN La Pâtisserie des Petits (Larousse)

SPECIAL AWARDS FOR WORLD IMMATERIAL HERITAGE:

4/ JAPAN: Daily Cuisine Learned from Tea, Kazuko Goto (Bunka Publishing Bureau) 5/ MEXICO: Kakaw (Fundación Grupo México) 6/ PORTUGAL: Tudo Isto é Fado (Planeta)

1-7 TV CELEBRITY CHEF - ENGLISH:

1/ AUSTRALIA: My Family Feast, Sean Connolly (Hardie Grant) 2/ CANADA: Glutton for Pleasure, Bob Blumer (Whitecap) 3/ UK: Kitchen Recipes from the Heart of the Home, Nigella Lawson (Chatto and Windus) 4/ USA: Avec Eric, Eric Ripert (Wiley) 2

1-8 TV CELEBRITY CHEF – WESTERN :

1/ GERMANY: Chakall Kocht (DK) 2/ FRANCE: Julie cuisine comme chez vous, Julie Andrieu (Alain Ducasse Éditions) 3/ NETHERLANDS: Kokkerellen met Modellen, Bastiaan van Schaik (FMB Uitgevers) 4/ : Morberg jagar och lagar (Bonnier)

1-9 TV CELEBRITY CHEF – REST OF THE WORLD:

1/ RUSSIA: Mama’s Kitchen, Catherine Odintsev,ISBN: 9785699335312 (Eksmo) 2/ BANGLADESH: Sasto Sochaton Raana, Keka Ferdausi (Anannya) 3/ CUBA: Cocina Cubana con Sabor, José Lama (CENIAI) 4/ PANAMA: Dely-cioso, Delyanne Arjona (Dely-ciosuras Gourmet)

1-10 INNOVATIVE:

1/ TURKEY: Edible Beads, Gönül Paksoy, Reyhan Ekşi (Gönül Paksoy) 2/ GERMANY: Pure Nature, Nils Henkel, Thomas Ruhl (Fackelträger) 3/ BELGIUM: Snel en Creatief Koken voor je Gezin, Inge Van de Vyver (Luster) 4/ AUSTRALIA: Tropical Cuisine, Clare Richards (Wet Season Press)

1-11 ENTERTAINING:

1/ MALTA: Pippa’s Festa, Pippa Matei (Miranda) 2/ UK: The Extraordinary Cookbook, Stefan Gates (Kyle Cathie) 3/ NETHERLANDS: Smaakvrienden Groenten, Schmeinck (d’Jonge Hond) 4/ BELGIUM: Claudia Cooks for Friends, Claudia Allemeersch (Linkeroever)

1-12 FIRST BOOK:

1/ GERMANY: Baguette, Rainer Schillings (99 Pages) 2/ UAE: Chef at Home, Micheel Uwe (Micheel Uwe) 3/ TURKEY: Natali Recipes and Memories, Natali B. Gökyay (Natali B. Gökyay) 4/ USA: Lunch in Paris, Elizabeth Bard (Little Brown)

1-13 BLOGGERS:

1/ : Hellapoliisi, Kati Jaakonen (Readme.fi) 2/ POLAND: Moje Wypieki, Dorota Swiatkowska (Egros) 3/ ITALY: Regali Golosi, Sigrid Verbert-Bloise, cavalettodibruxelles.it (Giunti) 4/ CHINA: Food is also Fashion, ISBN: 9787510014079 (World Publishing Co.)

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1-14 GUIDE:

1/ CHINA: Hongchumao Restaurants Guide, ISBN: 9787116065598 (East Eat) 2/ JAPAN: Tsukiji Kore Taberu, ISBN: 9784487865013 (Tokyo Shoseki) 3/ TURKEY: 100 Historical Restaurants in Turkey (Cinius) 4/ BRAZIL: Bistrôs Paris, Alex Herzog (Bom Texto)

2.-PUBLISHERS:

2-1 PUBLISHER OF THE YEAR:

ITALY: Bibliotheca Culinaria

2-2 BOOK TRADE MAGAZINE OF THE YEAR:

USA: Publishers Weekly – Cooking the Books

2-3 FOOD MAGAZINE OF THE YEAR:

USA: Gastronomica

2-4 COOKBOOK OF THE YEAR:

1/ NEW ZEALAND: Me’a Kai, Chef Robert Oliver, Dr. Tracy Berno, Shiri Ram (Random House NZ) 2/ UK: Noma, René Redzepi (Phaidon) 3/ USA: The Essential Times Cookbook, Amanda Hesser (Norton) 4/ POLAND: Natura Kuchni Polskiej, Wojciech Modest Amaro (Amarone)

2-5 BEST COVER:

1/ SPAIN: Castaña Patrimonio Gastronómico (Rexidora) 2/ USA: United Cakes of America, Warren Brown (Stewart, Tabori, Chang) 3/ CANADA: L’Amour au Menu (L.A. Communication) 4/ SWEDEN: Mat att äta minst en gang i livet (Ordalaget)

2-6 PHOTOGRAPHY:

1/ ITALY: Viaggio Fotografico nel Mondo dell’Enogastronomia che Resiste Marco Salzotto (NDA) 2/ SPAIN: Canaritapa (Maillard Innovación) 3/ VENEZUELA-CANADA: Las Recetas Olvidadas (Speedread) 4/ GREECE: Flavors of Kabala (Sermili)

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2-7 ILLUSTRATIONS:

1/ PERU: Bodega de Bodegones (Universidad San Martín de Porres) 2/ CANADA: Mandarine et Kiwi, Nathalie Lapierre, Laila Héloua (Bayard Canada) 3/ SPAIN: Un Sendero que Atraviesa la Cocina, Sally Cuttings (Anaya) 4/ UK: The Geometry of Pasta (Boxtree)

2-8 DESIGN – FOR THE PROFESSIONALS:

1/ USA: Food Styling, Denise Vivaldo (Gibbs Smith) 2/ AUSTRIA: Food Design XL (Springer Wien New York) 3/ ITALY: Food Designing, Martí Guixé (Corraini) 4/ CANADA: Comestible/Edible (Éditions du Passage)

2-9 DESIGN – FOR THE PUBLIC:

1/ PORTUGAL: 2780 Taberna, Barros, Mendonça, Moniz (Bertrand) 2/ DENMARK: Scrapbogen Rudolf Mathis (Kle-Art) 3/ SWITZERLAND: Fusion Pur, Designers Factory (Betty Bossi) 4/ FINLAND: Passion for Food, Sara La Fountain (Tammi)

2-10 SERIES:

1/ GREECE: The Alphabet of Cooking, Vefa and Alexia Alexiadou (Alba) 2/ ITALY: La Cucina Pugliese, Romana, Piemontese (Newton Compton) 3/ INDIA: Italian Khana, Ritu Dalmia (Random House India) 4/ ROMANIA: Ghidul Gastronomic (House of Books)

2-11 CORPORATE:

1/ GERMANY: Das First Class Kochbuch, Lufthansa (Heel) 2/ UK: Tea at Fortnum and Mason, Emma Mardsen (Ebury Press) 3/ SWEDEN: Hembakat är Bäst (Ikea) 4/ USA: The Seven Stars Cookbook, John Schlimm (Chronicle)

2-12 TRANSLATION:

1/ ARGENTINA: Siete Fuegos, Mallmann, Kaminsky (V-R Editoras) 2/ INDIA: Saveurs et Traditions du Sud de l’Inde, Viji Varadarajan Sophie Girot (Orient) 3/ UK: Four Meals, Meir Shalev, Barbara Harshav (Canongate) 4/ SWITZERLAND: Fromages Suisses, D. Flammer, F. Scheffold (Glénat)

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3.-WORLD CUISINE:

3-1 LOCAL:

1/ MALAYSIA: Kulit Manis a Taste of Terengganu’s Heritage (My Viscom) 2/ USA: The Mitsitam Café Cookbook, Richard Hetzler (Fulcrum) 3/ SPAIN: Macuro Tapas (Dual Servicios) 4/ CHINA: Chinese Culinary Culture (CTTP) 9787503236945 – In English

3-2 FOREIGN:

1/ GREECE: Fare , Nadia Sarantopoulos (Savalas) 2/ PORTUGAL: País Basco (Edições do Gosto) 3/ SWEDEN: Min Stora Feta Grekiska Kokbok, Pascalidou (Bonnier) 4/ CHINA: DIY Western Dishes, Gao Ming (Chlip) 9787501973323

3-3 FRENCH:

1/ USA: Around my French Table, Dorie Greenspan (Houghton Mifflin Harcourt) 2/ BRAZIL: Bistro – Trattoria (Melhoramentos) 3/ CHINA: Rougie Foie Gras in , Chef Da Dong (Guangxi Normal University Press) 9787563397495 4/ SWEDEN: Fransk afton, Falkehed (Norstedts)

3-4 ITALIAN:

1/ NETHERLANDS: Toscanini Venticinque (Toscanini) 2/ ARGENTINA: Cocina Paradiso, De Santis, Torres (Planeta) 3/ BELGIUM: Apéros à l’Italienne, Santucci (Ixelles) 4/ BRAZIL: Cozinha Italiana (Centro Europeu)

3-5 MEDITERRANEAN – THE DUN GIFFORD AWARD:

1/ TUNISIA: Cuisiner Autrement, Zouhaïr Ben Jemaâ (Editions Simpact) 2/ SPAIN: Caminando entre Oliveras, Firo Vázquez (M.I. Comunicación) 3/ TURKEY: Italyan Aski (Inkilap) 4/ GERMANY: Oliven, Renate Kissel (Sigloch)

3-6 SCANDINAVIAN:

1/ UK: Scandinavian Kitchen, Camilla Plum (Kyle Cathie) 2/ : En smak av Norge, Sandberg, Bundt (Schibsted) 3/ SWEDEN: Syrat, Anna Förster (Informationsförlaget) 4/ FRANCE: Pêche en Norvège, Tom Haga (Hinoki)

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3-7 EASTERN EUROPE:

1/ RUSSIA: Larousse Encyclopedia of Gastronomy (Chernov) 2/ HUNGARY: Segal Viktor (Book Publishing) 3/ SLOVENIA: Ljubezen skozi želodec, Luka Novak (Vale-Novak) 4/ CZECH: Česká domácí Kuchařka, Jitka Rákosníková (Mladá Fronta)

3-8 ASIAN:

1/ BHUTAN: Foods of the Kingdom of Bhutan, Nagamatsu (Bhutan Foundation) 2/ LAOS: Food from Northern Laos, Culloty (Galangal Press) 3/ USA: Communion: A Culinary Journey through Vietnam, Fay (Global Directions) 4/ SINGAPORE: Gourmet Chic Asia (Didier Millet)

3-9 CHINESE:

1/ FRANCE: Quand la diététique Chinoise rencontre la cuisine Française Josselyne Lukas, Nicole Fargeas (Le Rouergue) 2/ CANADA: Eating Chinese, Lily Cho (University of Toronto Press) 3/ AUSTRIA: Was ernhärt uns wirklich?, Wolkenstein, Rubi-Klein (Maudrich) 4/ GERMANY: Schlafender Lotus, Thomas O. Höllmann (Beck)

3-10 INDIAN:

1/ UK: India: The Cookbook, Pushpesh Pant (Phaidon Press) 2/ CANADA: Vij’s at Home, Vikram Vij (Douglas&McIntyre) 3/ ICELAND: Framandi Freistandi, Yesmine Olsson (Brekka) 4/ USA: Entice with Spice, Shubhra Ramineni (Tuttle)

3-11 JAPANESE:

1/ JAPAN: Tsutaete Ikitai Nihon No Ai, Harumi Kurihara (Fusosha) 2/ FRANCE: Japon, Kaori Endo (Editons de la Martinière) 3/ USA: Kansha, Elizabeth Andoh (Ten Speed) 4/ SINGAPORE: Okashi, Ishida (Marshall Cavendish)

3-12 ARAB:

1/ UAE: Arabian Dreams, Aaron Maree (Motivate) 2/ UK: Stuffed Vine Leaves Saved my Life, Nadia Sawalha (Doubleday) 3/ USA: The Arabian Nights, Habeeb Salloum (Tuttle) 4/ CANADA: Saveurs d’Alep, Dalal Kade-Badra (Editions de l’Homme)

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3-13 AFRICAN:

1/ USA: Stirring the Pot a History of , James C. McCann (Ohio University Press) 2/ CAMEROON: Au Rendez-Vous des Fêtes Africaines (Universal Media) 3/ FRANCE: Ma Cuisine de Madagascar, William Tat Chuen (Jean Paul Rocher) 4/ GHANA: Ghanaian Cook Book, Sophia Manu (Adaex)

3-14 LATIN AMERICA:

1/ USA: The Brazilian Kitchen, Leticia Moreinos Schwartz (Kyle Books) 2/ PERU: El Camino de la Quinua (MNR) 3/ NETHERLANDS: Argentinisima, Carola Verschoor, Edith Dourleijn (Karakter) 4/ FRANCE: La Cuisine de Cuba, Irina Vigne (Hachette Pratique)

SPECIAL AWARD

CUBA: Cocina Útil, Francisco Rodríguez Pino (Camagüey)

3-15 STREET FOOD:

1/ BELGIUM: Bangkok Street Food, Tom Vandenberghe (Lannoo) 2/ UK: Street Food of India, Sephi Bergerson (I.B Tauris) 3/ TRINIDAD AND TOBAGO: Caribbean Street Food–Trinidad and Tobago Anu Lakhan (Macmillan Caribbean) 4/ KENYA: Hygiene and Sanitation Practices of Street Food, Onesmus Kilungu (LAP)

4.-LIFESTYLE, BODY AND SOUL:

4-1 SUSTAINABLE:

1/ UK: Fish Tales, Bart van Olphen, Tom Kime (Kyle Cathie) 2/ USA: Biscotti, American Academy in Rome (Little Bookroom) 3/ FRANCE: Manger Local, Manger Global, Damien Fumey (CNRS) 4/ NETHERLANDS: Van eigen Erf (Stichting Biologisch Goed van Eigen Erf)

4-2 HEALTH AND NUTRITION:

1/ USA: True Food (National Geographic) 2/ NETHERLANDS: Gezond slank met Dr. Frank, Dr. Frank van Berkum (Carrera) 3/ AUSTRIA: Ich koche für mein Leben gern, Saahs (Christian Brandstätter) 4/ SPAIN: Miénteme Mientras me Pesas, Marta Aranzadi (Everest) 8

4-3 CHILDREN AND NUTRITION:

1/ INDIA: Superfoods, Dr. Pandit (Bjain) 2/ ITALY: Sapore Italiano (Zoolibri) 3/ UK: Funky Lunch (Absolute Press) 4/ SLOVENIA: Mamica Emilija Pavlič (Emilija Pavlič)

4-4 FOOD LITERATURE:

1/ SPAIN: Con la Cocina no se Juega, David de Jorge (Debate) 2/ IRELAND: Back on the Menu, Conrad Gallagher (AA Farmar) 3/ FRANCE: Mes Chemins de Table, JP Géné (Hoebecke) 4/ ITALY: Cinegustologia, Marco Lombardi (Il Leone Verde)

4-5 CULINARY HISTORY:

1/ UK: How the British Fell in Love with Food, Lewis Esson (Simon and Schuster UK) 2/ ITALY: Storia dell'alimentazione nelle Marche (Il Lavoro Editoriale) 3/ GERMANY: The Evolution of the Sephardic Cuisine in Turkey, Sibel Cuniman Pinto (LAP) 4/ CANADA: From Pemmican to Poutine, Suman Roy (Key Publishing)

4-6 FOOD RESEARCH:

1/ COSTA RICA: Saberes y Sabores de Boruca, Leila Garro Valverde (Gama) 2/ CHILE: Fuegos, Hornos y Donaciones. Alimentación y Cultura en Rapa Nui Sonia Montecino (Catalonia) 3/ SOUTH AFRICA: Culinary Culture of the Khoi, Renata Coetzee (Lapa) 4/ USA: Paleonutrition, Jill K. Garner (University of Arizona Press)

4-7 CULINARY TRAVEL:

1/ JAPAN: 12 Roads, Chieko Mukasa (Heibonya) 2/ SPAIN: El Buen Gusto de España, Gonzalo Sol (Ministerio de Medio Ambiente) 3/ AUSTRALIA:A Food Lover´s Pilgrimage to Santiago de Compostela (Penguin) 4/ UK: Rambler´s Rewards, Elizabeth Guy, Pat Kirkbridge (Frances Lincoln)

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5.-SUBJECTS:

5-1 EASY RECIPES:

1/ UK: Jamie´s 30 Minute Meals, Jamie Oliver (Michel Joseph) 2/ ITALY: Mamma Agata, Chiara Lima (Mamma Agata) 3/ NETHERLANDS: Rita’s Diner Idee, Rita Aalderink (U2pi BV) 4/ BRAZIL: Pequeno Livro de Cozinha, Fabiana Andrea Zanelati (Editora Verus)

5-2 SINGLE SUBJECT:

1/ FRANCE: 1 Canard, 2 Daguin, André Daguin, Arnaud Daguin (Sud Ouest) 2/ USA: Nuts in the Kitchen, Susan Herrmann Loomis (William Morrow Cookbooks) 3/ SWITZERLAND: Trüffeln die Heimischen Exoten,Jean-Marie Dumaine, Nikolai Wojtko (AT Verlag) 4/ TURKEY: Balli Yazilar, Nilhan Aras (Metro Kültür yayinlari)

5-3 DESSERTS:

1/ SWITZERLAND: Mürner 1, Rolf Mürner (Fotoplus) 2/ USA: The Perfect Finish, Bill Yosses (WW Norton) 3/ LUXEMBOURG: Henri Schumacher Pâtissier (Guy Binsfeld) 4/ NORWAY: Den Store Kakeboka, Sverre Sætre (Press)

5-4 BARBECUE:

1/ USA: Barbecue Makes Everything Better, Chronister / Day (Scribner) 2/ SWITZERLAND: Grill – Ueli, Ulrich Bernold (Trnka) 3/ SWEDEN: Paul Grillar, Paul Svensson (Norsteds) 4/ COLOMBIA: Secretos de la Parrilla (Gamma)

5-5 FISH:

1/ FRANCE: Faim de Mer, Patrick Jeffroy (Glenat) 2/ CHILE: Gastronomía del Mar, Francesco Fantini (Gourmet Patagonia) 3/ AUSTRIA: Das Kämtner Fischkochbuch, Gerd D. Sievers (Verlag Johannes Heyn) 4/ CANADA: Totally Scallops, Judy Eberspaecher (Kimagic)

5-6 VEGETARIAN:

1/ UK: Rose Elliot’s New Complete Vegetarian (Collins) 2/ FRANCE: Alain Passard, Collages et Recettes (Alternatives) 10

3/ CANADA: The Desert Rose Cafe Cookbook, Resa Lent (Desert Rose Cafe) 4/ CROATIA: Bez Glutena (Planetopija)

5-7 CHOCOLATE:

1/ FRANCE: Encyclopédie du Chocolat Valrhona, F. Bau (Flammarion) 2/ DENMARK: Gudernes Føde, Grønlykke (Summerbird) 3/ BELGIUM: Perfecte Pralines III, Wybauw (Lannoo) 4/ MEXICO: Kakaw (Fundación México)

5-8 BREAD:

1/ GERMANY: Brot, Antoniewicz (Matthaes) 2/ USA: Tartine Bread, Robertson (Chronicle) 3/ FRANCE: Au Four et au Moulin, R. Guinet (Jérôme Villette) 4/ ITALY: Mille e un… Panettone! (Trenta)

5-9 CHEESE:

1/ USA: Mastering Cheese, Max McCalman (Clarkson Potter) 2/ BENIN: Le Fromage Peuhl, Lalinon Gbado (Ruisseaux d’Afrique) 3/ SWEDEN: Svenska Ostar (ICA) 4/ ARGENTINE: Quesos Artesanales, Battro (Albatros)

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6.-FUND RAISING, CHARITY AND COMMUNITY COOKBOOKS:

6-1 AFRICA:

1/ GERMANY: Spitzenküche für Afrika (Kornmayer)

6-2 AMERICA - NORTH:

1/ CANADA: Ingredients for Peace, Nobel Women’s Initiative (Lulu) 2/ USA: The Southern Foodways Alliance (University of Georgia Press)

6-3 AMERICA - CARIBBEAN:

1/ TRINIDAD & TOBAGO: Ah´Len (Syrian Lebanese Women) 2/ CURAÇAO: Recipes from Our Tables (Saba Lace Ladies Group)

6-4 AMERICA - LATIN:

1/ BRAZIL: Gastronomia Solidária (Melhoramentos) 2/ MEXICO: KAKAW (Fundación Grupo México)

6-5 ASIA:

1/ SINGAPORE: Above and Beyond, Singapore Airlines (Marshall Cavendish) 2/ HONG KONG: Grandma Grandpa Cook (Mccm)

6-6 PACIFIC:

1/ NEW ZEALAND: A Treasury of New Zealand Baking, Lauraine Jacobs (Random House NZ) 2/ AUSTRALIA: Xaverian Kitchen Cookbook (Xavier College)

6-7 EUROPE:

1/ NETHERLANDS: Masterchefs for home chefs-Topkoks voor Thuiskoks / 04 (TNT Post) 2/ UK: The Celebrity Cookbook - For the Prince´s Trust (Accent Press)

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