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

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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 , 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. From March 7-11, culinary history of their famous all around the for wine books partici- 2012, Paris will again country (see also the globe, from the nearly pate in the competiti- become the world´s next page). unknown beer giant on. “Next year´s Gour- capital of wine and Brittany (Bretagne) Africa to the traditional mand World Cookbook cookbooks. Gourmand is the invited French beer countries Belgium, Award Gala will be the expects more than region. Brittany is the Germany or England to biggest ever”, says or- 10,000 professional region that publishes exotic beer nations as ganizer Edouard Coin- visitors during the days the largest number of China or India. treau. of the fair in the event books in France af- But the cookbook center “Le 104“. This ter Paris. It is a French world will come to- So prepare for a fan- time Paris Cookbook region with a very lively gether in Paris alrea- tastic week in Paris: Fair will offer three days cultural life and the dy a day before the Save the date, book for professionals and at strongest associations opening of the fair. At your stand, buy your the weekend two days around the world, for the beautiful theater tickets! for the public. the ten million “Bre- of Folies Bergère the tons” descendants next Gourmand World For further information The invited country will worldwide. Cookbook Awards please contact Gour- be China. Publishers, The product focus will will take place March mand International: authors and chefs will be on beer this year. 6. By now more than [email protected] page 3 GOURMAND MAGAZINE Issue 13 / August 2011

Invited Country at Paris Cookbook Fair, March 7-11, 2012 Meet the Best Chinese Chefs in Paris

China is the Invited Cookbook Fair. will be announced. The Cookbook Fair” in 2012. Country at “Paris Cook- There will be demons- ten chefs will cook in the For professionals and book Fair”, March trations by Chinese style of the ten cuisines the public, there will be 7-1,2012, after Italy Master Chefs, including during demonstrations conferences, presen- in 2011. The first large women. The ten best at Paris Cookbook Fair. tations of books and exhibition of Chinese young chefs in China The ten cuisines are An- round tables. cookbooks and wine will come to Paris. Each hui, Cantonese, Fujian, Cuisine is a fundamental books will attract profes- will represent one of the Hunan, Jiangsu, Shan- part of Chinese culture, sionals who will discover ten cuisines of China. dong, Sichuan, Zheji- as it is in France. As the scope, quality and They will be the winners ang, plus Imperial Cui- after France did, China diversity of the Chinese of the national China sine and Ethnic Cuisines should get UNESCO re- Production. It is number (Xinjiang, etc). cognition for its culinary one in the world in the Master Pastry Shi arts. UNESCO is based quantity of titles, and Jingqing and her as- in Paris, and the “Pa- the quality of the best sistant will come to be ris Cookbook Fair” will books is now at world part of the Cuillère d’Or showcase the Chinese level. It is not surprising event at Paris Cook- gastronomy. as China already prints book Fair, the Golden Finally, “Paris Cookbook many high quality in- Spoon competition for Fair” will be a preparati- ternational cookbooks. women chefs. Both work on for London Book Fair, Printers will be present at and are disciples of April 16-18, 2012 where Paris Cookbook Fair. Master Chef Du Guang China is the market There are 6 million chefs Bei at Beijing News Plaza focus. China chefs and in China, with very Restaurant. publishers, will meet strong professional me- Chef Du Guang Bei To match the best foods again at The Cookbook dia and events. China from China, there will Corner, a five year old Food Television has over competition for chefs be the best wines from partnership between one hundred emplo- under 40 years old, or- China, nearly never Reed Exhibitions-The yees at headquarters, ganized by the East Eat seen before outside London Book Fair and plus 40 offices around Media Group. The final China. Chinese beer Gourmand Internatio- China. These media stage is in September will also be present, as nal-The Paris Cookbook will be present at Paris 2011, when the winners beer is a focus of” Paris Fair. page 4 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011

Sara La Fountain´s new cookbook after a 5 year pause Back for Good

Sara La Fountain (30) new styling and a new of colors and a visual life. “It is a new kind of from is an- cookbook called “Pas- treasure. Sara La Foun- communication”, she nounced as the most sion for Food”. “It´s true tain: “I think it is impor- says. “More interac- beautiful chef in the – I have changed in tant, that people are tive and more easy to world. But besides this many ways”, says Sara. able to prepare good follow. I really like to get the former model is not food in some minutes in touch with people, a celebrity who has “I am right now more and have a result that is inspire them or be inspi- discovered cooking aware tasty, good red by them. “ To watch the video, click on as a new promotion and sure the picture! looking platform. She is a real of what I and some- Her open mind, her chef. Educated at the am doing thing that style and creativity Culinary Institute of than I have INTERACTIVE you would fascinates food and America, she worked ever been like to fashion lovers in many in an US-restaurant and before.” offer your countries. After pre- founded her own ca- Although friends.” senting her new cook- tering company back she is obvi- book at the Paris Cook- in Finland. In 2006 she ously a very Style is book Fair she is now in released her first cook- beautiful Sara´s talks with many foreign book called “A la Sara” woman, second big publishers, her TV series which was awarded she waives passion. “Perfect Day” was sold as the “Best First Cook- of printing Since 2010 to Germany and she ar- book in the World”. Af- many pictures of herself she is running a food ranged a special Ame- ter TV series in Finland, in her cookbook. She and fashion blog on rican diner for a Scandi- England and the USA lets her self-created www.saralafountain. navian ferry line. silence was settling over dishes speak for them- com. There she writes her. selves. The recipes about new discove- Things look good for 5 years later she is back are mostly simple, but ries and innovations or Sara La Fountain. Just with a new image, a turn out to be a feast just about her normal like her. page 5 GOURMAND MAGAZINE Issue 13 / August 2011

After 60 books Rose Elliot has published her masterpiece The Queen of Vegetarian Cooking Would earth be a bet- the globe. Last year she was a little girl. Once The secret of a good ter place if everyone published her master- she asked her mother dish is that it satisfies would life a vegetarian piece: “Rose Elliot´s about how to prepare you. That´s easy with life? “Yes”, says British New Complete Vege- a fish dish. And her mo- meat. For a vegetarian author Rose Elliot, who tarian” (Harper Collins) ther replied that at first dish you have to create is entitled the “Queen with more than 1,000 the fish has to be killed. a recipe that is balan- of Vegetarian Coo- recipes. “I think this is “I can´t stand that an ced and contains all king”. “Being a vegeta- definitely the best book innocent animal has to the proteins you need.” rian is the biggest con- I have ever released.” die to feed me”, she tribution you can do for says. She created recipes the environment.” Whe- Gourmand honored that did not try to repla- ther you believe this or the “New Complete Rose has never again ce meat but created not you have to admit Vegetarian” as the Best eaten meat. She star- completely new dishes that Rose Elliot opened Vegetarian Cookbook ted to create dishes for that concentrate on new doors for the vege- in the World in Paris this vegetarian at a time the flavors vegetarian tarian cooking. year. “It is nice that a when it was far away ingredients offer. “The- worldwide cookbook from being trendy. “But re is a universe of taste She published more award has a special even in the late sixties to discover which you than 60 vegetarian category for vegetarian and early seventies probably won´t expe- and vegan cookbooks, cookbooks. This gives there were lots of peo- rience when you stay which were translated us more recognition”, ple who were looking focused on meat all the in more than 15 langu- says Rose Elliot, who is for a new, healthy and time”, she explains. ages, sold more than for sure already a well- animal-friendly way 3 million copies and respected cookbook of eating. But mostly Rose Ellliot has been ennobled by author. the vegetarian recipes “Rose Elliot´s New Com- the queen for making have been nothing plete Vegeatrian” British vegetarian cui- Rose has lived a ve- special and it was no Harper Collins sine popular all around getarian life since she big fun preparing them. 978-0007325610 page 6 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011

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Suzanne Husseini released her first cookbook in English Building Bridges With Food

Suzanne‘s family emi- wiches became cool the East and West. She English. The Arabic grated to Canada and she started taking is a regular contribu- version of her book when she was very requests for foods they tor to BBC Good food was just launched at young. Suzanne‘s too loved to eat. At magazine and is of- Bloomingdale‘s in Du- mother would pack that point in her life ten featured cooking bai on May 3, 2011. her lunches of Fala- Suzanne realized that on many Arabic and The book is about au- fel, Hummus, Labneh you can connect with English speaking televi- thentic Arabian dishes on home made Ara- people in the most sion programmes. She inspired by Suzanne´s bic bread. While at profound way through was the host of one of fondest food memories school children would food. It the most and blended with an notice her unusual brings popular elegant, modern take. sandwiches and invite people cooking “I wanted to docu- questions like „what is from shows ment this wonderful that you‘re eating?“. different in the cuisine”, she says. “My And of course upon cultures Middle mother was an ama- finding out her Arabi- together East. She zing cook. And I am an origin the children at one is now in honoring my mother would tease her about common the pro- with every recipe in her food choices. table. It cess of ta- the book. It was her She took those curious builds a ping new who taught me coo- children to her home bridge shows king and raised my to sample some of of under- in Ara- interest in the food of these dishes made by standing and fosters bic and English for a my heritage.“ her mother and they great friendships. new channel coming loved it. Eventually the Today Suzanne Huss- soon. Suzanne‘s first “When Suzanne Cooks” teasing stopped, Su- eini is a chef and food book “When Suzanne Motivate Publishing zanne was accepted journalist. She is a con- cooks“ was launched 200 pages, 88 recipes and her exotic sand- stant traveller between in December 2010 in ISBN 978 186063 3027 page 7 GOURMAND MAGAZINE Issue 13 / August 2011

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What happened after “Me´a Kai“ won the Best Cookbook in the World The Award Effect

Paris,March 3,2011- and publisher,the term effect. A Televisi- to our culture,and Me‘a Kai,Come Eat, emotion and gla- on series based upon that helps us to build The Food and Flavours mour of the event the book is already a strong network that of the South Pacific, were immediatly planned,and the suc- promotes this culture published by Random followed by numerous cessful team is wor- and identity, and pass House New Zealand interviews,national king on a new project it over to following won the Gourmand and international te- called Organic Sa- generations. And for World Cookbook levision news, a flood moa, a development me personnally, the Award for Best Cook- of digital and reci- award helped me book of the Year. and print pe book to appreciate what Author chef Robert media, that will Tracy, Shiri, and I have Oliver from New Zea- and much link the done, and that gave land and photogra- partying, organic us self-confidence. pher Shiri Ram from in New farms to Thanks a lot.“ Fiji both were present Zealand the tourist at the awards event and across hotels of The main effect of at the historical Folies the South Samoa. winning the top Gour- Bergere theatre. Pacific. mand award is cultu- Co-author Dr. Tracy For Robert ral, beyond spoken Berno had stayed in Five Oliver, words. Christchurch to help months later,the im- “Gourmand has ope- her family and friends pact of the event is ned doors for the Pa- hard hit by the eath- still gathering steam, cific Islands. The world Continue on the next quake. For the authors and increasing its long now pays attention page. page 8 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011

“To know that a book about the people and the food of the Pacific islands has managed to reach such heights in Paris has been incre- dibly validating“ says author Robert Oliver. “I now notice that Paci- fic islanders talk about their cuisine, not just the Home in Auckland publisher Random House arranged a big food as before. And party to celebrate the winning of the Gourmand Award: (f.l.) Make- that is the beginning of rita Potausi (CEO of PCF), Shelley Oliver (Robert Olivers sister), a catalyst process that Robert Oliver, Nicola Legat (Publishing Director, Random House will change cuisine in NZ) and Dr. Tracy Berno (Me‘a Kai co-author). the Pacific area. It can given this Pacific culi- marvelous proof that also countries outside provide restaurants nary culture a world- the Pacific islands cu- the Pacific islands. with menus linked to wide recognition,and isine is institutions wor- Robert Oliver has rea- local agriculture that chef Robert Oliver thy“, says Robert Oliver. ched an agreement will nourish the region became the image to develop restaurants cullturally, economicly of this effect. The New The main intention of based upon the Me‘a and nutritionally.“ Zealand branch of the the book Me‘a Kai was Kai cuisine concept in world famous cookery to give the people Shanghai, New Zea- This unique cookbook school Le Cordon Bleu of the Pacific islands land and the Pacific. As already had a big ef- offered him to become the self-confidence of Robert Oliver says “This fect during the produc- the chef ambassador preparing food from will act as a face for tion phase. The peole representing New Ze- the home-grown ingre- the Pacific islands food of the Pacific islands re- aland and the Pacific dients as generations trade.Before the award alized what a fantastic islands. Le Cordon Bleu have done before. success of the book, culinary treasure they also proposed to Ro- those products had no had.They revived me- bert Oliver and his co- With the global im- chance to compete thods of planting and author Dr. Tracy Berno pact of the Gourmand with the volume ca- cooking,based upon to develop a special award, this develop- pacity of other conti- their food traditions.The Pacific islands module ment became a kind nents. But the stature Gourmand award has for their students. “It is of trend that affected of the Gourmand award puts us into a boutique high quality status“.

The next step is Euro- pe. Publisher Random House has invited Ro- bert Oliver to present Me‘a Kai at the Frank- furt Book Fair October 12-17,2011.

Interested in buying the foreign rights? Traditional dancers from Samoa performed during the celebration. Please contact: [email protected] page 9 GOURMAND MAGAZINE Issue 13 / August 2011

The Food of the Second Largest Continent Uncover the African Treasure

Africa is the world‘s been single African second-largest and perpe- cuisine, either second most-popu- tuated historically lous continent. But within an or in when it comes to food oral con- the giant is like an text. And uncovered treasure Jim McCa- of ingredients, recipes an stills won- and cooking tradi- ders that the terms tions. chefs of the of the big restaurants eco- “In the 21st century in Ethiopia are logical published cookbooks even unknown founda- are still a new pheno- outside of the tions and menon in Africa”, says hotel or restau- trans- fer in the Ethiopian environmen- rant, in which they world trade. Within tal and agricultural work: “Historically Africa the areas of historian Jim McCa- African artists refuse Samuels- cuisine reflect phy- an. The author of the authorship of their son. But sical geography, Gourmand award- creations, and coo- he grew up in Swe- language groups winning book “Stirring king is no different. den and is now New and the historical the Pot” is one of the Claims by individuals York-based chef. “His movement of ideas biggest experts when to artistry is a new ma- books are inspired by about taste, texture it comes to the agri- nifestation.” African ingredients, and cooking tech- cultural and cooking but they do not reflect niques. history of the Africa. In fact there is one historical reality”, says The cooks have histo- Ethiopian chef who Jim McCaan. rically been women really has made it Continue on the next and knowledge has to the top: Marcus In fact, there is not a page. page 10 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011

Examples would be around the globe: the Senegalese pas- coffee. “Coffee even sion for rice, versus stretches back into the use of pounded Africa further and yam fufu in Ghana, more deeply than grated cassava (gari) what is conventionally in Nigeria, maize por- known”, says Majka ridge in Eastern and Burhardt from Ethiopia, Southern Africa and who wrote the book fermented teff injera “Coffee Story Ethio- in Ethiopia. Those are pia”. “Coffee is estab- the staples on which lished in oral tradition sauces show locality far back as the tenth of flavours. In South century B.C.” Today Africa and coastal Ethiopia is known as areas of Mozambique, the genetic home to Angola, and coastal coffee Arabica and Majka Burhardt East Africa sauces can thus the root of 70 be curries from Indian percent of the world´s gnificent story of the can food are primarily Ocean contacts, use coffee supply. Maja coffee that conque- produced for an in- of peanut butter pea- Burhardt: “This me- red the world. And ternational audience nuts come originally ans that coffee you even her books raises and marketed in Ame- from the New World drink from Panama, interest in other parts rica and ”, says but then from French Sumatra and Hawaii of the world. At the Jim McCaan. influence in West Afri- originally came from moment her publisher ca, and, of course, the Ethiopia. Many of Ninety Plus Press is in But both authors ap- extensive use of capsi- these connections are talks with Asian and preciate this raising cum peppers from the not know to the consu- European companies. international interest Caribbean and Latin mers, but the tentacles Maja Burhardt: “I think and think especially America in the Atlantic of origin stretch back the hunger for infor- that the Gourmand trade early on. strongly to Ethiopia.” mation about Africa is World Cookbook growing and creates Award for the “Best But there is one Afri- In her book “Coffee a special niches for African Cookbook” can food export that Story Ethiopia” Maja African cookbooks. plays an important people like nearly all Burhardt tells the ma- role in this discovery of We are in an exciting African food traditions. time where the desire Jim McCaan: “The for international tastes award highlights the and the stories be- beauty and nuance of hind those tastes are world food traditions. appreciated. I think And Africa deserves the trick is to create a special recognition book that goes bey- for its contributions to ond the food and into other world cuisines the culture to have and for the various greater relevance.” aesthetic traditions But although the in- of flavors, techniques ternational interest for and biodiversity. The African cookbooks is Gourmand World rising, the publishing Cookbook Awards inside the continent have a great potential Professor Jim McCaan is still a challenge. role in uncovering this “Cookbooks on Afri- treasure.” page 11 GOURMAND MAGAZINE Issue 13 / August 2011 ANGOLA CONGO BRAZZAVILLE The Ultimate Collection Gastronomia La langue de la (Lions Club Menen- Angolana nourriture gai) Helt Araujo Mfoutou (Bimby) (L´Harmattan) A taste of Kenyan Cooking Florence Jessica Karimbux (Aedis) (Kenway) CONGO KINSHASA Les Saveurs du Congo Alice Taabu’s cookery Kinshasa GABON book Chantal Bondedi Mike Nyumbay (Publibook) La Restauration (Kenway) AUSTRALIA informelle en Afrique Subsaharienne Make it Moroccan EGYPT Etougne-Efe Hassan M´Souli (L’harmattan) (New Holland) Mobiliser le savoir pour éradiquer la faim How to cook a A Month in Marrakech Ismail Serageldin crocodile Andy Harris (Fayard) Bonnie Lee Black (Hardie Grant) (Peace Corps Writers) LIBERIA

BENIN GERMANY J is for Jollof Rice (One Moore Book) Le Fromage Peuhl Wanderbild – Für Spit- Bèatrice Lalinon-Gba- zenköche für Afrika do Alla Grande (Ruisseaux d´Afrique) (Kornmayer) MADAGASCAR ETHOPIA Le meilleur de la Cui- Ma Cuisine de Mada- sine Béninoise Ethopian inspired GHANA gascar Valerie Vinakpon Cooking William Tat Chuen (Saveurs du Benin) Ian Finn The Ghana Cookery (Jean Paul Rocher) (Snow Lion) Book

(Jeppestown) BOTSWANA Exotic Ethiopian Coo- king MAURITANIA Botswana traditional Daniel Joe Mestin recipes (Mestin) Peace Corps Maurita- (NFTC Botswana) nia volunteers Coffee Story Ethiopia (Little White Ebooks) Majka Burhardt CAMEROUN (Ninety Plus Coffee) Ghanaian cook book MAYOTTE Au rendez vous des Sophie Manu Fêtes Africaines FRANCE (Adaex) Le Petit livre d’Or de la Florence Liz Cuisine Mahonaise Seneyengue La Cuisine de l’Afrique G. Nouraud KENYA (Universal Media) Noire (Orphie)

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MOROCCO REUNION cookery (Jepperstown) Fille des Frontières Le Grand livre des Fatema Hal fruits et legumes Healthy, West African (Philippe Rey) Didier Vincenot and Wise (Orphie) Angela Tella Le Grand livre de la (Illumina Press) Cuisine Marocaine Tastes of Africa Fatema Hal RWANDA Justice Kamanga (Hachette Pratique) (Random House) USA Indyo Yuzuye Iduya Uncertain tastes (Bakame Editions) Khoi-Khoin Food Jon Holtzman NAMIBIA Culture (University of Califor- Coetzee nia Press) The Great boer book SENEGAL (Lapa) recipe book (Meat Board of Nami- Yolele bia) Pierre Thiam TANZANIA (Lake Isle Press) The Bulawayo cookery book SEYCHELLES (Jeppestown)

Grow and eat your Stirring the pot own food TUNISIA James McCaan Dr. Nirmal Jiva Shah (Ohio University Press) (Nature Seychelles) My Hungry Heart Cusiner Autrement

Antoinette de Cha- Zouhair Ben Jemaa The African Food (Simpact) vonnes Voigt SOUTH AFRICA System (Venture Publications) Per Pinstrop-Anderson La Cuisine Tunisienne (Cornell University Cooked out of the Zouhair Ben Jemaa Press) Frying Pan (Simpact) NIGERIA Justin Bonillo

(Penguin) The Kubeti book of Yoruba cookery UGANDA All those cookbooks (ESI) have participated in The Food Holiday the Gourmand World Contemporary Uganda Cookbook Awards Nigerian Cuisine Erika Henson this year included. We Funke Koleesho’s (Echo Media) believe nearly all are (Jok) currently available. Cooking from Cape to Cairo UK PORTUGAL Dorah Sitole (Taffelberg) The Settler’s cook- Sabores de Africa book Conceiçao Santos South African Yasmin Alibhai Brown (Porto Editora) indigenous foods (Portobello Books) Bomme Basenzanzi (Indi Zafoods) The Imperial African page 13 GOURMAND MAGAZINE Issue 13 / August 2011

page 14 Issue 13 / August 2011 GOURMAND MAGAZINE Issue 13 / August 2011 “The Paris Boulevard“ by Carl Warner The Story Behind the New Paris Cookbook Fair Poster

After Argentinean he began developing pleted work on his road is paved with brie painter Alberto Bali in an idea for making second book which cheese and champa- 2010, French photo- landscapes out of real will be for children and gne corks. The trees grapher Denis Nidos food which has now is currently working on are parsley, broccoli in 2011, British “Food- been perfected into a TV animation project and kale. The buildings scapes” photogra- his own unique form which will hopefully are structured with pher Carl Warner has of art which are af- inspire children to be various breads. The ta- created the poster for fectionately known as more adventurous with ble is a cheese wheel. “Paris Cookbook Fair ‚Foodscapes‘. This has their eating habits and Finally, the book has a 2012”. led to many commissi- promote healthier ea- beef cover with ham ons from food brands ting within society. pages. Carl Warner is a British as well as the publi- photographer who has shing of his first book In the “Paris Cook- To order your copy of worked in the adver- „Carl Warner‘s Food book Fair Poster”, the this piece of art please tising industry for the Landscapes“ through Eiffel Tower is made contact Gourmand past 25 years. Abrams in . of various chocola- International: Just over ten years ago He has recently com- tes. The butter beans [email protected] ingredients Eiffel Tower: Trees and bushes: Chocolate muffin, Chocolate cake tiers with ras- Parsley, Broccoli and kale pberries, Chocolate covered toffee lattice Road: Balloons: Butter beans Cherries Pavement & Bollards: Table top & Legs: Brie Cheese and Champagne corks Cheese wheel and celery stalks Buildings: Book: Spelt Crackers, breadsticks and wafers Beef cover with ham pages Curtains: Vase: Red and Yellow Peppers Fennel, Rosemary and chives with pepper Roofs and Chimneys: flowers Charcuterie (Garlic sausage and ham) Pepper Mill: Fruit stand Roof: Shallots (onions) Red, Yellow and Green peppers Mustard Pot & Spoon: Fruit stand: Fig and celery stalk Cinnamon sticks and sliced brown bread Coffee Cup and saucer: Fruits and Nuts: Parsnip and onion Strawberries, raspberries, gooseberries, gra- Saucer and coins: pes, almonds and ground nuts (Cheese cracker Fennel, carrots and radishes parcels)

page 15 GOURMAND MAGAZINE Issue 13 / August 2011

News from the Gourmand Family

Chakall presented his Television is control- production or the Ducasse´s “Best of Le sunny summer cuisine led 60% by private discussions around it. Grand Livre de Cui- in Germany´s most investors and 40% by The book has been sine“ in Germany. The important food show CCTV. It broadcasts published by Ludwig in 700 pages book is “Lanz kocht“ on the 24 hours a day in all Germany. printed in the original national broadcasting 40 markets of main- format 23 x 30 cm. “It TV channel ZDF in july. land China. The shows contains the quint- It was his first appea- are also available in essence of Ducasse´s rance in the show, in South East Asia, and kitchen“, says mana- which five celebrity at private showing ging director Bruni Thie- chefs prepare dishes of the wineries. It has meyer of Matthaes. that will be tasted over 100 employees in each case by the at its headquarters in Chef KC Wallberg (pic- other chefs and ana- Qingdao, Shandong, ture below) from Swe- lyzed. With Chakall plus 40 offices around den became a judge there have been the country. President in a French food televi- three other Gour- of Honour Edouard sion program. It is a re- mand Award winners Cointreau is directly in ality program that will from Germany in the charge of all interna- designate the French show: Horst Lichter, tional activities, and Top Tourist. The pro- Alexander Herrmann is the producer of all grams will be broad- and Michelin star chef foreign shows. “J´aime Monaco“ casted from August Alfons Schuhbeck. is the new book by to early September You can watch the French triple star on France2. Estimated show by ticking Gourmand award win- chef Alain Ducasse number of viewers per on this link. ning French-German released by his cook- episode is 1.5 million. author and journalist book company Alain Chef KC will account Jörg Zipprick released Ducasse Édition. This for several features After 50 wine shows in the book “100 Dinge, second book in his about Swedish food, 2008-2011, including die Sie einmal im Le- culinary travel series both trends, traditions Vinexpo 2009, China ben gegessen haben “J´aime...“ contains and cooking. Food Television is pre- sollten“ (“100 things 170 adresses of re- paring 100 wine shows you have to eat once staurant, pubs, bistros, for 2011-2013, in Chi- in your life“) together markets and other nese and English. The with Margit Schön- culinary highlights. The shows are grouped berger. The books is book will be released in 10 series of 10 tele- a dialogue in which in September, but a visions shows. There Schönberger takes the first edition has alrea- will also be 10 wine position of the culinary dy been released at books in Chinese and layman talking about the Côte d´Azur. English, published by feelings concerning www.alain-ducasse.com Oriental Press, one of oysters, Foie Gras or the leaders in China, stilton cheese while Publisher Matthaes with 2,000 books a Zipprick explains facts Send us your news: has now published year. China Food about the food, the [email protected] page 16