GOURMAND MAGAZINE The International Cookbook Revue Issue 8/ February 2011

Paris, Folies Bergère, March 3 The Biggest Gourmand World Cookbook Awards Ever

PLUS: Lisa Ekus Julie Biuso Paris Cookbook Fair Italy - Guest of Honour in Paris A Revolution in the World of Wine Bottles

Photo: THEATRE DES FOLIES BERGERE - PARIS. La salle de spectacle. GOURMAND MAGAZINE Issue 8 / February 2011 index The Biggest Gourmand Awards Ever 3

4 Days of Feast at Paris Cookbook Fair 4

Italy - Guest of Honour in Paris 5

7 The Way to the American Market 7

The Conference Programme in Paris 8

Julie Biuso - Meet the Star at the Fair 9

A Revolution in the World of Wine 11

9 News from the Gourmand family 12

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GOURMAND Olaf Plotke , 28008, Spain If you are interested in MAGAZINE (Cover-Photo: Theatre de www.cookbookfair.com pictures of the Awards Folies Bergère) or the Cookbook Fair Publisher: Editorial office: please contact Edouard Cointreau Adress of media owner and Gourmand Magazine Tibor bárány: Editor-in-chief: Publisher: Olaf Plotke www.tiborfoto.com Olaf Plotke (V.i.S.d.P.) Gourmand International Lohberg 37 [email protected] hotos Inversiones Rabelais, SL P : 47589 Uedem, Germany +46 705 98 24 88 Tibor Bárány, Max Jurisch, Pintor Rosales 50, 4°C [email protected] page 2 Issue 8 / February 2011 GOURMAND MAGAZINE Issue 8 / February 2011 Denis Nidos La Comédie Française, July 1, 2009 / Photo:

Folies Bergère in Paris, March 3 The Biggest Gourmand Awards Gala Ever

On March 3 the pres- for the first time with the Gourmand World The Ceremony is an tigious Gourmand cookbooks to the Cookbook Awards. important highlight World Cookbook Gourmand Awards Only the “Best in the for the whole wine Awards will take event are Bhutan, World“ will be called and cookbook scene. place at the historical Cameroun, Ghana, to the stage, in each The Gourmand World Theatre “Les Folies Samoa and Trinidad. of the 53 cookbook Cookbook Awards Bergère“ in Paris on catego- were founded by the first day of the Pa- The ries and Edouard Cointreau ris Cookbook Fair. Awards 23 wine in 1995 with a small Gala will book group of friends and With over 1,000 con- also be cate- international publis- firmed guests from a huge gories. hers. The main tar- 57 countries, with 23 media From get was (and still is) percent from France, event the still to give respect and 52 percent from the with secret honour to those „who rest of , and 25 food list, we cook with words“. percent from outside jour- can ad- Europe. nalists THEATRE DES FOLIES BER- vance You will find a selec- from all GERE - PARIS. Le grand foyer that 37 ted list of the best This is 250 more guests over the different cookbook of the year than the previously globe. Television from countries will be for 57 countries biggest event, at La eight countries will film called to the stage. according to the Comédie Française the event. Gourmand World on July 1, 2009 After the Gala all the Cookbook Awards TThis year 154 coun- visitors are invited to a on our website: Countries coming tries participate in party with the winners. www.gourmand-magazine.com page 3 GOURMAND MAGAZINE Issue 8 / February 2011

The Paris Cookbook Fair, March 3 - 6 at “Le 104“ Four Days Of Feast in the Culinary Capital

The Paris Cookbook entertainment and Malaysia is launching gramme, the stars Fair from March 3 - 6 Master classes at two its Street Food Malay- and the opportunities at “Le 104“ offers show kitchens, confe- sia international cam- the Paris Cookbook four days of business, rences for four days, paign with a comple- Fair offers you as a networking and fun. a wine bar for tas- te street of Malaysian professional. The fair is the per- tings paired with wine food stands at “Le Meet you in Paris! fect place wine and books presentations, 104“. cookbook professio- the Wine Pentathlon For more information nals to meet and sell and cheeses from On the next pages please contact or buy foreign rights. various countries. The you will find informa- Gourmand: There will be food Ministry of Tourism of tion about the pro- [email protected] The International Show Kitchen Thursday 3 Friday 4 Saturday 5 Sunday 6 11h Wan Bob Blumer Zhang Ren Qing James McIntosh (Malaysia) (USA/Canada) (China) (United Kingdom)

12h Völundur Völundarson Vefa Alexiadou Benny The Chef Andrés Madrigal (Iceland) (Greece) (Italy) (Spain)

13h Chef Juanita Umana Monish Gujral Julie Biuso Yesmine Olsson (Colombia) (India) (New Zealand) (Iceland)

14h Virginia Willis Chef Suman Roy Chef Ramzi FT Bletsas (USA) (Canada) (Lebanon) (Greece)

15h Paul Cunningham Murielle Rousseau Richard Hetzler Sahrap Soysal () (Germany) (USA) (Turkey)

16h Léa Linster Sean Connolly Chakall (Luxembourg) (Australia) (Portugal)

17h Carlo Bernasconi Sara La Fountain Bob Blumer (Germany) () (USA/Canada)

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Italy - The Guest of Honour at Paris Cookbook Fair One Of The Most Popular Cuisines In The World

In most countries, quality content, de- uncanny and hu- Italian Cuisine in the sign and vision of the man way of life. It second favorite after trends. At the Paris is reflected in food the National Cuisine. Cookbook Fair Italy is made with simple And when it comes the guest of honour ingredients. Love and to the cookbook and will be repre- pasting are the ad- market, the interest sented not only by ded flavors“, he says. of international pu- publishers, but wine ”Dishes created from blishers for Italy is producers, food and very little are the always growing. At chefs. milestones of Italian the same time, cuisine. In a place Italian publis- In his new cookbook where the taste is the hers are bet- “The Art of Cooking most important part ween the According to Me” of a dish, the cuisine best in the Benedetto D‘Epiro didn’t follow the fa- sector, called „Benny the shion and trends but with Chef“ has followed only the authentic high- the roots of Italian flavors.” cuisine back to the Roman times. “The Continue on the Roman Style is that next page. page 5 GOURMAND MAGAZINE Issue 8 / February 2011

And these flavors are created by fresh and good products used in not to complica- ted recipes nearly everyone is able to cook. “We tend to let flavors remain the same, cooking eve- rything less than in France”, says Barbara Carbone, managing director at Trenta Editore in Milano. Her current cookbook “Mil- le e un … Panettone” (“Thousand and one … Panettone”) has just won a Gourmand World Cookbook Award in the category “Best Single Subject Benedetto D´Epiro Barbara Carbone Cookbook”. Her personal favou- the whole family and Italian cooking show Fair. Then he will also rite Italian cookbook typical Italian food as on Saturday, March 5, speak about the de- is “In.gredienti” by Gnocchi. What Trois- 12h, at the Internati- velopment of the Ita- 3-star chef Massimilia- gros presents in the onal Show Kitchen at lian out of the Roman no Alajmo, who won book is Italian Cuisine the Paris Cookbook Cuisine. the award for Best in a Modern Style Cookbook in the world like Alajmo. “We are in 2007. “He is a real able to create dishes creative chef”, she thinking of what our says. And he proves grandmothers made, that Italy is still able to but above all ad- lead in the world of ding new life to those high gastronomy. recipes and create extraordinary modern And even the French dishes”, Barbara Car- love the cuisine of their bone describes this neighbors. Last year new Italian cuisine. the Michelin star-chef Michel Troisgros from To create a typical France won a Gour- Italian dish you need mand World Cook- Italian products. The book Award for his people from this coun- book “Michel Troisgros ry are very proud of et l´Italie” (Glénat). His the richness the nature grandmother was from offers them and the Italy and while working agriculture they have on the book he re- developed in hund- membered the warm reds of years. and friendly atmos- Chef Benedetto phere of evenings with D´Epiro will do an page 6 Issue 8 / February 2011 GOURMAND MAGAZINE Issue 8 / February 2011 Meet Lisa Ekus at Paris Cookbook Fair This Woman Shows You the Way to the American Market

With more than 250 Emeril Lagasse, Danny titles sold, she’s pro- Meyer and Michael bably one of the most Romano, Marc Vetri, successful literary all famous, successful agents in the Ameri- chefs and more than can culinary scene: a hundred other au- Lisa Ekus. At the Paris thors, Her agency has Cookbook Fair she sold more than 250 shows ways into the culinary manuscripts American markets for during the last de- authors and publis- cade. An agent re- hers. You can meet presents the writer, the Agent and Culi- bringing authors and nary Media Trainer in publishers together two conferences or to create a book. book an individual They work on a 15 advice during the Pa- percent commission. But Lisa’s job doesn’t on Friday, March 4, ris Cookbook Fair. start with a concept from 17h to 18h (see “A good agent is and doesn’t finish with the whole conference Don’t worry if her a combination of a contract: She and programme on page name didn’t ring a business manager, her team provide con- 8). bell. Between her mentor, mother, and structive advice when long-time publici- mediator.”, says Lisa analyzing prospective To book an individual ty campaigns and Ekus. A good agent works, proposals, and advice with Lisa Ekus, agenting, you proba- negotiates publishing manuscripts, match please make an in- bly recognize many contracts to reflect clients with editors who scription at the fair. of her clients over the the best possible are looking for specific years: Patricia Wells, terms and c onditions, projects. famous for her books with respect to ad- To find out more on Paris and Pro- vance monies, rights, Meet Lisa Ekus at the about the work of vence, Craig Claibor- royalties,options, co- Paris Cookbook Fair Lisa Ekus visit ne, who was the food pyrights, style, format, in the conferences her website: critic of the promotion, publicity, on Thursday, March 3, Times, Todd English, and advertising. from 16h to 17h and www.lisaekus.com page 7 GOURMAND MAGAZINE Issue 8 / February 2011 The Conference Program Thursday 3 Saturday 5 Antonia, Edouard Coin- 10h treau, EastEast 10h How to find a publis- Opening her? Sunday 6 Edouard Cointreau Edouard Cointreau 11h 13h 11h The Rise of Culinary Restaurant Business Wine and Health Nationalism in China Alain Dutournier Edouard Cointreau Chef Du Guang Bei Dr. Marc Lagrange Jean-Claude Ribaut Santi Santamaria 14h Virginia Willis 12h Enzo Caldarelli Global Cookbook Bhutan, Fiji The Pacific sustaina- Trends ble Food Project 12h Edouard Cointreau 14h Robert Oliver Cheese Conference How to Become Your Juliet Harbutt 15h Own Brand as an Périco Legasse Looking for Excel- Author 14h Jair Jorge Leandro lence and a New Bob Blumer New Trend: Charity Subject for a Book Cookbooks Gérard Vive 15h Sue van Schrewen Honing Your Edge: Jan Longone 16h Media and Presentati- The American Market on Skills 15h Lisa Ekus Lisa Ekus All About Cognac Virginia Willis Virginia Willis Gérard Allemandou

17h 16h Perspectives for Cooking Trends Authors in the Post- Santi Santamaria Stephen Bateman Digital-Age Alain Dutournier Stephen Bateman Enzo Caldarelli 14h A different view on 17h Gastronomy Journalism Chinese Food and Friday 4 Périco Legasse Wine Jean Claude Ribaut Chef Du Guang Bei, 10h Emmanuel Jirou Najou Jörg Zipprick The Influence of An- gel Muro on Spanish 15h Cooking“ 16h Italy: Rennaissance José Maria Pisa Giftboxes and cook- of a Culinary Giant books Enzo Caldarelli 11h Cooking Online 17h 16h Marmiton.org Apps, Tabs and more: Building the perfect the New Markets burger 12h Stephen Bateman Denise Vivaldo Unknown Delicacies Gregor Einetter Alain Dutournier from Benin, Ghana, Emmanuel Jirou Najou (subject to alterations)

page 8 Issue 8 / February 2011 GOURMAND MAGAZINE Issue 8 / February 2011

Julie Biuso is one of New Zealand most popular celebrity chefs. She hosts ser- veral TV and radio shows, has worked as a food journalist for all the important magazi- ne in the country, has written 14 cookbooks and won five Gour- mand World Cook- book Awards. Listening to her, you get the impression that she is an am- bassador for New Zealand cuisine. The love of the country, its food and its cuisine shines through, when it comes to New Zea- land. “Visitors to New Zealand always com- ment on the freshness Celebrity Chef Julie Biuso of our food”, she says. “By that they don’t mean just that the The Ambassador of lettuce on your plate in a restaurant looks fresh and perky, but New Zealand´s Cuisine that there is a noti- ceable vibrancy to our cuisine, evident in produce for sale and home cookery as well as restaurant fare. We are experimental, like magpies, taking part of last century. Julie Biuso: “Most and present. Fewer things from here and But then chefs started people grow some ingredients equates there and playing to discover the oppor- vegetables at home to more flavour on the with them until we tunities the nature of and many have fruit plate. We bring an get them how we like the country offered trees in their gardens unfettered approach them, how it suits us.” them. too. We are surroun- to cuisine.” That´s the The history of New This was the beginning ded by gorgeous reason for the success Zealand cuisine is of an unique cuisine fresh stuff. It influences New Zealand chefs rather short. Traditio- that evolved from an us, it invigorates us, have in top restau- nal Maori cuisine was abundance of good it impassions us. We rants all around the largely ignored by the meat, the freshness of seem to be able to world, she points out. settlers who slavishly the seafood, from the catch that feeling of followed their English brilliant quality of the freshness, naturalness, Continue on the ways until the latter vegetables. in the food we cook next page. page 9 GOURMAND MAGAZINE Issue 8 / February 2011

With her books Julie a practical part of To watch the brings a taste of this cuisine knowledge. video, click on unique fresh cuisine the picture! to the rest of the It is Julie´s approach world. not only to entertain, but to pass her pro- Her book “Sizzle – fessional knowledge Sensational Barbecue to her readers. No INTERACTIVE Food” has been a big wonder - she has success in the anglo- worked as a teacher phon world, as well as at Le Cordon Bleu in her latest book “Ne- London and ran her ver Ending Summer” own cookery school that brings together in New Zealand for the freshness of the serveral years. food with her straight- forward, but inge- Find out more on Julie nious style of cooking, Biuso on her website: beautiful pictures and www.juliebiuso.com

info The Paris Cook- day, hoping to find the Netherlands mple from China, book Fair is a a book that will (Veltman Uitge- Russia, the USA good opportunity surprise their home vers) and Germany and many more. for publishers and market. (Neuer Umschau authors to sell fo- Julie Biuso has Verlag). For more infor- reign rights. In fact already sold the mation on and the Foreign Rights foreign rights of her She will take the access to the Fo- Center is the heart book „Never ending chance to present reign Rights Cen- of the fair. As in the summer“ to pu- her books to pu- ter please contact last year publishers blishers in Poland blishers from other Gourmand: will be coming all (Grüner & Jahr), countries, for exa- [email protected]

page 10 Issue 8 / February 2011 GOURMAND MAGAZINE Issue 8 / February 2011

“The Martin Berasategui System“ to be discovered in Paris A Revolution in the World of Wine Bottles

Discover a real revo- key invention for the he won the “Best in bottle gives a unique lution in the world of new organic natural the World Award” for image to the wine in wine bottles at the wines, and the bet- his book “Vacas” at the bottle, stressing Paris Cookbook Fair: ter wines that need the Gourmand World the importance of The revolutionnary aging. Cookbook Awards in the content. bottle “Martin Berasa- London. tegui System” has The promoter of the “The Louis Rapin won the Packaging bottle is Flavio Mor- The bottle was en- Winery“ was first to Oscar for Drinks, the ganti, from Spain. He dorsed, and named bottle a Pomerol French “Oscar de asked Gourmand after the Three Star without sulfur in the l’Emballage” 2010. president Edouard Michelin Chef Martin “Martin Berasategui Cointreau to help Berasategui. System”. The bottle acts as him launch the bottle Beyond its techni- The bottle and the a natural decanter three years ago when cal advantages,the wine will be presen- thanks to the inno- ted at the Wine Bar vating structure of its at the Paris Cook- internal architecture. book Fair. The deposits and impureties are reta- Find out more about ined at the bottom of the “Martin Berasa- the bottle by a slow tegui System“ on this process in storage website: (watch the picture besides). This is a www.syma-france.fr page 11 GOURMAND MAGAZINE Issue 8 / February 2011

News from the Gourmand Family

At the Paris Cook- to during his show on „Paul Food“ is the title book Fair Alain Du- Saturday, 5 March, at of the new cookbook casse Edition will 13h. by star-chef Paul present the new Cunningham from cookbook by Alain Denmark. The 100 Ducasse: “J´aime recipes from his jour- Paris“ (“I Love Paris“). neys all over the glo- From a morning crois- be are spiced up by sant on the shores of anecdotes from the the Canal Saint Mar- 25 spots, all of them tin to a spectacular bursting with Paul dinner on the Eiffel Cunningham‘s joie for “Mouneh: Preserving Tower, Alain Ducasse food. The Danish chef Foods for the Lebane- takes the reader on will cook in the Inter- se Pantry“ is the new a journey through his national Show Kitchen cookbook by author foodie Paris. Recipes, Three star-chef Alain at the Paris Cookbook and photographer produce, tips are Passard has relea- Fair on Thursday, 3 Barbara Massaad scattered throughout sed his new cook- March, at 15h. from Lebanon, who the book adding the book “Collages & www.thepaul.dk won a Gourmand best producers and Recettes“ (“Collages Award in 2009. Her shops to the foodies & Recipes“) with the new book is a com- ideal Parisian adress French publisher Editi- prehensive study of book. on Alternatives. He is traditional Lebanese Read more about the the only chef to hold food preserving me- book: 3 stars with a pure thods derived from www.alain-ducasse.com vegetable menu in his recipes produced all restaurant “L´Arpège“ around Lebanon—an The French celebrity in the area of Paris. important aspect of chef Eric Roux has Alain Passard will be Lebanese culinary released his new part of the French heritage. cookbook “Manuel Show Cuisine at the de Cuisine Populaire“ Paris Cookbook Fair. www.barbaramassaad.com (“Handbook of the Watch him cooking Popular Cuisine“/ on Thursday, 3 March, French-German Menufretin). This book at 16h. author Murielle Rous- was produced to www.alain-passard.com seau has released support ANDES, the her new cookbook National Associati- “Partie de Campa- on of Development gne“ (Gerstenberg) in Partners Grocery. The Germany. The TV-chef sale of each book will perform in Paris will bring one euro for on Friday, 4 March, at the association. Eric 15h. Roux will be at the Send us your news: Paris Cookbook Fair [email protected] page 12