DOCSLIB.ORG

Winners Cook 2010 Gourmand Awards

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Winners Cook 2010 Gourmand Awards GOURMAND AWARDS 2010 COOKBOOKS THE BEST IN THE WORLD March 3, 2011 A total of 154 countries participated in the Gourmand World Cookbook 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 Cuisine, Nathan Myhrvold, Maxime Bilet, Chris Young (Intellectual Ventures – The Cooking Lab) 1 1-3 CHEF BOOK: 1/ JAPAN: Gion Sasaki,Hiroshi Sasaki, Mami Nagasue (Nagasue Books) 2/ DENMARK: 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 EUROPE: 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/ SWEDEN: 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/ FINLAND: 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.) 3 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 New York 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) 4 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) 5 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 Istanbul, 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 Chinese Cuisine, 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/ NORWAY: En smak av Norge, Sandberg, Bundt (Schibsted) 3/ SWEDEN: Syrat, Anna Förster (Informationsförlaget) 4/ FRANCE: Pêche en Norvège, Tom Haga (Hinoki) 6 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
Load more

Recommended publications
  • Wacs Focus Best of the Best Five Continents Congress This Time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE
    WIssue 05 orldOfficial Magazine Of the WOchefsrld assOciatiOn Of chefs sOcieties Anno 2012 January - June competitions Education Wacs Focus Best of the Best Five continents Congress This time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level. PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P COSTA RICA P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN SAUCES BASES COATINGS SEASONINGS BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.
    [Show full text]
  • Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 P 646.843.9950 ⎪ F 646.390.3320 Www
    Straus Literary 319 Lafayette Street, Suite 220 New York, New York 10012 p 646.843.9950 ⎪ f 646.390.3320 www. strausliterary.com Agent: Jonah Straus [email protected] Foreign Rights on Offer – London Book Fair 2017 FICTION Face Blind Lance Hawvermale • NORTH AMERICA– MINOTAUR BOOKS / ST. MARTIN’S PRESS (AUGUST 2016) An atmospheric and tightly wound thriller set in the otherworldly landscape of Chile's Atacama Desert, the driest and most desolate place on earth, where not a drop of rain has fallen for over four hundred years. An American astronomer posted to an observatory there with a strange condition called face blindness witnesses a murder but cannot identify the perpetrator. As a result he and three other social misfits are thrown together to face a series of chilling violent episodes and unearth dark secrets from Chile's fascist past. “…well-paced mystery… unusual setting and well-drawn characters.” —Publishers Weekly “A fast-paced, witty mystery with wonderful multilayered characters and a whopper of a climax.” —Johnny Quarles, bestselling author of Fool’s Gold (Avon) Counternarratives John Keene Winner of the Whiting Award and the American Book Award • WORLD ENGLISH – NEW DIRECTIONS PUBLISHING (MAY 2015) • FRENCH – ÉDITIONS CAMBOURAKIS • TURKISH—ALAKARGA Conjuring slavery and witchcraft, and with bewitching powers all its own, Counternarratives continually turns history—and storytelling—on its head. Ranging from the 17th century to the present and crossing continents, the novellas and stories draw upon memoirs, newspaper accounts, detective stories, interrogation transcripts, and speculative fiction to create new and strange perspectives on our past and present. In “Rivers,” a free Jim meets up decades later with his former raftmate Huckleberry Finn; “An Outtake” chronicles an escaped slave’s fate in the American Revolution; and in “Blues” the great poets Langston Hughes and Xavier Villaurrutia meet in Depression-era New York and share more than secrets.
    [Show full text]
  • The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
    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.
    [Show full text]
  • From Label to Practice: the Process of Creating New Nordic Cuisine
    Journal of Culinary Science & Technology,11:36–55,2013 Copyright © Taylor & Francis Group, LLC ISSN: 1542-8052 print/1542-8044 online DOI: 10.1080/15428052.2013.754296 From Label to Practice: The Process of Creating New Nordic Cuisine HALDOR BYRKJEFLOT,1 JESPER STRANDGAARD PEDERSEN,2 and SILVIYA SVEJENOVA2 1University of Oslo, Oslo, Norway 2Copenhagen Business School, Copenhagen, Denmark This article examines the process of creation of new Nordic cui- sine (NNC) as a culinary innovation, focusing on the main stages, actors, and mechanisms that shaped the new label and its prac- tices and facilitated its diffusion in the region and internationally. Fast-paced diffusion was possible because NNC was conceived as an identity movement, triggered by active involvement of entrepreneurial leaders from the culinary profession, high-profile political supporters, legitimating scientists, disseminating media, and interpreting audiences. It was facilitated by three mechanisms: First, the use of an “empty” label, without a previous meaning in food, yet with positive connotations in other domains, allowed establishing a positive abstract notion open to interpretations and different practices. Second, the invitation for participation and financial support for innovative initiatives allowed for more actors and institutions to develop practices associated with the NNC label. Third, organized dissemination allowed the excitement and engagement with the new label to spread quickly. KEYWORDS New Nordic Cuisine, culinary innovation, diffusion, identity movement Received 28 March 2012; accepted 11 June 2012. We would like to thank our informants Eivind Hålien, Peter Kreiner, Claus Meyer, Ólafur Örn Ólafsson, Harald Osa, Einar Risvik, Finn Børre Stokholm, Mette Vinther Talberg, Fannar Vernharðsson, and Andreas Viestad for sharing their insights about New Nordic Cuisine.
    [Show full text]
  • GOURMAND MAGAZINE the International Cookbook Revue Issue 13 / August 2011
    GOURMAND MAGAZINE The International Cookbook Revue Issue 13 / August 2011 Remarquable female cookbook authors The New Women Power PLUS: Paris Cookbook Fair 2012 Meet the Best Chinese Chefs Africa: Discover a Culinary Giant GOURMAND MAGAZINE Issue 13 / August 2011 index Paris Cookbook Fair 2012 3 Meet the Best Chinese Chefs 4 Back for Good - Sara La Fountain 5 8 Rose Elliot: Queen of Vegetarian Cooking 6 Suzanne Husseini Builds Bridges 7 The Gourmand Award Effect 8 Uncover the African Treasure 10 “The Paris Boulevard“ by Carl Warner 14 14 News from the Gourmand family 16 Become part of To watch the our facebook Gourmand Magazine is video, click on community and the picture! get all information a crossmedia product. by ticking on the Whenever you see this sym- facebook logo. bol, you can see a video with additional information. INTERACTIVE GOURMAND PARIS COOKBOOK FAIR COVER WWW.COOKBOOKFAIR.COM IF YOU ARE INTERESTED IN MAGAZINE BY CARL WARNER PICTURES OF THE AWARDS EDITORIAL OFFICE: OR THE COOKBOOK FAIR PUBLISHER: ADRESS OF MEDIA OWNER AND GOURMAND MAGAZINE PLEASE CONTACT EDOUARD COINTREAU PUBLISHER: OLAF PLOTKE TIBOR BÁRÁNY: EDITOR-IN-CHIEF: GOURMAND INTERNATIONAL LOHBERG 37 WWW.TIBORFOTO.COM OLAF PLOTKE (V.I.S.D.P.) MARQUÉS DE URQUIJO, 47589 UEDEM, GERMANY [email protected] HOTOS 6-BAJO A., [email protected] P : +46 705 98 24 88 TIBOR BÁRÁNY, OLAF PLOTKE MADRID, 28008, SPAIN WWW.GOURMAND-MAGAZINE.COM page 2 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011 Picture: Carl Warner Welcome to the Capital of Taste The Paris Cookbook Fair 2012, March 7-11 The Paris Cookbook offer a breathtaking One of the oldest 150 countries for cook- Fair begins to take sha- look inside the long drinks in the world is books and 64 countries pe.
    [Show full text]
  • POSTEN Velkommen
    The POSTEN June/July/August 2020 Established 1984 Co-President’s Column Inside this Issue “If I ever get some free time, I’ll 2 Co-President’s Column finally...”, is a phrase I’ve used (cont’d) too often in the past; and now it seems to have caught up with all 3 Desert Fjord Library of us. What have you been doing News during your “free time” as you’ve withdrawn to the safety of your 4 Summer Birthdays; home and had your schedule Membership Matters changed by cancellations and long -term delays? 5 New Scandinavian Before the virus I had a good Cooking number of days and hours set 6 Scandinavian Cooking aside for Sons of Norway activi- ties. It was a difficult decision to (cont’d); Friluftsliv cancel the Scandinavian Viking 7 Scholarships from Sons Festival at the end of March, but of Norway Foundation in retrospect, by not gathering hundreds of people (most over the 8 Desert Fjord Information age of 60) in packed rooms, we may have saved lives. The District 6 Convention, scheduled to be held in Mesa in June, has been postponed until 2022. Desert Fjord Lodge decided to cancel the April meeting, the Syttende Mai picnic, and all other events until this Fall. Our lodge leadership will be meeting over the summer to determine when and how we may safely resume meetings. I certainly miss seeing each of you, enjoy- ing fellowship, sharing a meal and learning more about my heritage. Despite having all of this new-found “free time”, I still find my- self lacking time to do everything on my wish list.
    [Show full text]
  • Introduction
    Introduction Jessica Martell, Adam Fajardo, and Philip Keel Geheber The “New” Modernist Cuisine? Is modernism an artifact of the past, to be studied from an ever-increas- ing distance, or is it an ongoing cultural project that one can still experi- ence firsthand? Although the defining characteristic of modernist studies since the Modernist Studies Association’s foundation has been a dramatic expansion of the field, few would argue that modernist art is still being produced. That, however, is what Nathan Myhrvold, formerly Microsoft’s chief technology officer, Chris Young, and Maxime Bilet claim in their tour de force cookbook Modernist Cuisine (2011). Developed over five years and aided by a team of chefs lead by Young and Bilet, the book sprawls over 2,400 pages, amasses six volumes, weighs forty pounds—and retails for $625.1 Modernist Cuisine is as much manifesto as cookbook, aiming not only to document the scientific cuisine of chefs like molecular gastronomy pioneer Ferran Adrià as well as Heston Blumenthal and Grant Achatz but also to instruct both professional and home cooks in the adoption of these techniques. For Myhrvold, the “modernist” in Modernist Cuisine is no mere marketing gimmick: the first volume opens with a history of cooking and art that situates his project as the inheritor of the artistic revolutions that began with Impressionism and grew into the various avant-garde move- ments that upended artistic traditions in literature, visual art, perfor- mance, and architecture—everything, in fact, except food.2 Nearly “all of the cultural revolutionaries who launched these movements,” they claim, “ate very conventional food.
    [Show full text]
  • Recipe Collections
    Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free.
    [Show full text]
  • Non-Fiction 2011 2
    RIGHTS GUIDE | FICTION | NON-FICTION 2011 Leena Lehtolainen is Finland’s bestselling LEENa LehtolaINEN LEENa LehtolaINEN female crime author with over 1,5 million Where Have All the Young Girls Gone The Bodyguard copies sold Hardcover | 134 x 213 mm | 342 pages | 2010 | Hardcover | 134 x 213 mm | 355 pages | 2009 | worldwide. Original title: Minne tytöt kadonneet Original title: Henkivartija The new installment of Leena Lehtolainen’s Recently Leena Lehtolainen started a new Maria Kallio series is a chronicle of xenophobia thrilling trilogy with another convincing female and hate. Maria Kallio is investigating the disap- lead, Hilja Ilveskero. The first novel of this trilogy, ICTION ICTION F pearance of three Muslim girls – and the killing of The Bodyguard, came out in 2009. F another. The underlying theme of the trilogy is a series of Where Have All the Young Girls Gone is an questions about identity and concealment. Who is engrossing exploration of the collision between each person really? What disguise is each person tradition and the new multicultural Europe. It is using? What does it mean to be family? What a journey into a world where daily life is defined language does each person speak and under- by ancient belief and deeply ingrained, habitual stand, and what is each person’s secret language? perception. Who is in the right when there are Finnish is a good secret language—few people 2 two truths? understand it—and Finland as a country is a safe 3 “Once again Lehtolainen manages to bring out haven for many an international criminal.
    [Show full text]
  • Gourmande International Book Awards 2014
    Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2014-05-08 Gourmande International Book Awards 2014 Dermot Seberry [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Education Commons Recommended Citation Seberry, Dermot, "Gourmande International Book Awards 2014" (2014). Articles. 154. https://arrow.tudublin.ie/tfschafart/154 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Funder: foodeducators LTD GOURMAND AWARDS 2014 THE BEST COOKBOOKS, DRINK BOOKS AND FOOD TELEVISION OF THE YEAR 2013 XIX Gourmand Awards May, 20-21 2014. Beijing págs: 1 - 1 Photo Denis Nidos Finalists by categories GOURMAND AWARDS 2014 MAY, 20 2014 THE BEST OF THE YEAR 2013 A0 Host: Edouard Cointreau. W1-8 WINE TOURISM Bolivia La Cultura de la Vid en Bolivia, Luis Vicente Elías Pastor A01 President of Honour: Liu Guangwei (Elías Pastor) Chile Vinos y Valles, Patricio Tapia (El Mercurio-Aguilar) A06 PRESTIGE AWARD Germany Meine Weinlese in Frankreich, Christiane Leesker, Vanessa China Wine in China Magazine Janssen (Hölker Verlag) Mexico Vinos MX – Viajes por los Viñedos de México, Alonso Ruvalcaba, Annuska Angulo, Diana Solano (Editorial Mapas) W1 THE WORLD OF WINE Spain Guía de Vinos, Destilados y Bodegas de Galicia, Luis Paadin (Servicio Consulting) W1-1 HALL OF FAME USA Clarets and Cabs, Benjamin Lewin MW (Vendange Press) Sweden A Scent of Champagne, Richard Juhlin (Bonnier Fakta) W1-9 DIGITAL W1-2 WINE BOOK PUBLISHER Argentina Con sabor a Malbec, Marisa Avogadro (Mar y Arte) China Qingdao Publishing House France Le Vin, Le Rouge, La Chine, Laurence Lemaire (Vu.du.
    [Show full text]
  • Interim Report Q2/2012
    Interim Report 1 January–30 June 2012 Hannu Penttilä CEO Q2 2012 in brief •! Revenue growth in Stockmann Group’s divisions and all market areas, despite the uncertain operating environment and continuously weak affordable fashion market •! Operating result up EUR 4.1 million thanks to improvements in particular in department stores in Russia and Lindex in the Nordic countries •! Lindex and Seppälä combined into a common Fashion Chain Division to accelerate growth and benefit from synergies •! Outlook for the rest of 2012 unchanged 10.8.2012 2 Stockmann Group’s new structure Stockmann Group CEO Hannu Penttilä Corporate Management and Administration Fashion Chain Division Department Store Division Director Göran Bille Director Maisa Romanainen CEO CEO Göran Bille Nina Laine-Haaja 10.8.2012 3 Two strong business divisions Department Store Division Share of revenue 61% in 1-6/2012 16 department stores and 34 other stores in 4 countries; 3 distance retail stores EUR 606 million Fashion Chain Division Share of revenue 39% in 1-6/2012 682 stores in 15 countries (Lindex 457, Seppälä 225); 2 online stores EUR 381 million 10.8.2012 Stores as of 30 June 2012 4 Revenue in Q2 2012 •! Revenue up 5.3% to EUR 537.2 million (EUR 510.2 million) •! Revenue in Finland up 2.9% •! International operations up 7.8% ! Revenue abroad 50.4% (48.7%) of the total in January-June •! St Petersburg department store leading the way; good performance in all the newest department stores in Russia •! Strong growth for Lindex in all countries except Sweden and Norway, where growth on a par with 2011 but increasing market share •! Weak development for Seppälä in Russia in May-June 10.8.2012 5 Revenue by market in Q2 2012 10.8.2012 6 Quarterly revenue EUR mill.
    [Show full text]
  • DJ Online Karaoke
    Ravintola Simppa Ulkomaiset kappaleet www.djonline.fi/karaoke/1128 06.07.2017 (12233 kpl) 33720 #1 Crush Garbage KC 13764 #9 Dream John Lennon SF 3948 #9 Dream John Lennon PC 24435 #thatPOWER Will.I.Am feat. Justin Bieber SF 23306 '03 Bonnie & Clyde Jay-Z feat. Beyoncé SF 7551 'Til Summer Comes Around Keith Urban PC 21679 'Till I'm Gone Tinie Tempah feat. Wiz Khalifa SF 7090 (Boys Are) Back In Town BusBoys, The PC 33661 (Can't Live Without Your) Love And Affection Nelson KC 37014 (Don't Fear) The Reaper Blue Öyster Cult KC 14853 (Don't Fear) The Reaper Blue Öyster Cult SF 3216 (Everything I Do) I Do It For You Bryan Adams PC 15920 (Everything I Do) I Do It For You Bryan Adams SF 29661 (Everything I Do) I Do It For You Bryan Adams KC 42387 (Ghost) Riders In The Sky Outlaws KC 20433 (God Must Have Spent) A Little More Time On You *NSYNC SF 4258 (God Must Have Spent) A Little More Time On You *NSYNC PC 19569 (Hey Won't You Play) Another Somebody Done Some.. B. J. Thomas SF 6974 (Hey Won't You Play) Another Somebody Done Some.. B. J. Thomas PC 3177 (I Can't Get No) Satisfaction Britney Spears PC 20557 (I Can't Get No) Satisfaction Britney Spears SF 400 (I Can't Get No) Satisfaction Rolling Stones, The PC 37847 (I Can't Get No) Satisfaction Rolling Stones, The KC 16013 (I Can't Get No) Satisfaction Rolling Stones, The SF 12825 (I Can't Help) Falling In Love With You UB40 SF 36062 (I Just) Died In Your Arms Cutting Crew KC 8205 (I Just) Died In Your Arms Cutting Crew SF 7507 (I Just) Died In Your Arms Joée PC 4999 (I Know) I'm Losing You Temptations,
    [Show full text]