Latinoamericanos en el Gourmand Awards

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Hemos recibido de Edouard Cointreau, un mensaje que nos llena de alegría. Cointreau es presidente de Gourmand International, Gourmand World Cookbook Awards, presidente y fundador de China Food Television, presidente honorario del Paris Cookbook Fair, presidente del World Association of Food TV Producers, presidente del Beijing Olympic Park International Cuisine Competition 2012, y vice-presidente de Gourmand Magazine. Nos envía el PDF con la revista, resaltando la información de los Gourmand World Cookbook Awards…

Hay 283 finalistas de 71 países diferentes, en grupos de cuatro finalistas en cada categoría de libros.

37 son latinoamericanos.

El artículo en Gourmand Magazine destaca que estos premios se concentran en calidad, no en cantidades vendidas.

Este año estrenan una nueva categoría revelando la importancia que tendrán los E-books en el futuro próximo.

En relación al año pasado han eliminado 19 categorías y 5 menciones especiales.

Todo esto quiere decir que la competencia ha sido bastante más fuerte que en años anteriores, más intensa y más difícil.

Según la organización, solo habrán 79 premiados en la ceremonia final que se realizará en Marzo en el Theatre Folies Bergère. El año pasado hubo 102.

Este año participaron 162 países, mientras que el año anterior fueron 156, y 136 en el año 2009.

Antes de compartir la lista de clasificados tal y como me llegó quiero hacer mención especial a los libros latinoamericanos que han figurado entre los mejores de Gourmand Awards.

Entre ellos figuran tres venezolanos

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Cocina Extra-ordinaria, de Helena Ibarra (Villanueva)

nuestra carne

Nuestra Carne, de Otto G. Gómez Pernía (Ediciones Grupo TEI)

Sabores Conversos, de Beatriz Sanchez de Mizrahi (Mizrahi)

Los libros latinoamericanos

Antigua – Tablemanners, Gulliver Johnson, Design Janie Conley (Food and Drink Caribbean)

Argentina – Chocolate, Osvaldo Gross (Planeta)

Argentina – De Tokio a América, Iwao Komiyana (Planeta)

Argentina – Quesos de America del Sur (Albatros)

Argentina – Sommelier Urbano, Martin Embon (Albatros)

Argentina – Wine is a Passion, Alfredo Terzano, Mariana Gil Juncal (Baco Club)

Brazil – 210 Coqueteis Essenciais, Evelyn Kay Massaro (Melhoramentos)

Brazil – A Cozinha Vegetariana de Astrid Pfeiffer (Alaude)

Brazil – A Verdadeira História da Cachaça – Messias S. Cavalcante (Sá Editora)

Brazil – Confeitaria Nacional, Luiz Farias (LMA)

Brazil – Conheça Vinhos, Jose Ivan Santos, Dirceu Vianna Junior (Senac)

Brazil – Gourmet e Sustantavel, ONG Banco de Alimentos (Cook Lovers)

Brazil – O Gauso Marisco , Breno Lerner (Melhoramentos)

Brazil – Sabores Brazileiras – Tramontina (Boccato)

Brazil – Saveurs du Bresil , Sergio Coimbra (Studio Coimbra- Olo Editions)

Brazil – Street Gastronomy-Gastronomia de Rua 2011, Sergio Bloch, Ines Garçoni (Editora Arte E)

Chile – Historia y Cultura de la Alimentación en Chile, Carolina Sciolla (Catalonia)

Chile – Patagonian Cuisine , Francisco Fantini (Gourmet Patagonia)

Colombia – Frutas, Cocina Inspirada en Sabores Tropicales, Mariana Velasquez (Ediciones Gamma)

Colombia – Vida y Sabor Judio, Perla C.Gilinski (Gilinski)

Dominican Republic – Comercio Justo, Marco Coscione (Funglode)

Haiti – On That Day Everybody Ate, Margaret Trost (KOA Books)

Honduras – Cocina con Amor, Pía Castillo, Larissa Espinal (Digicel)

Mexico – Lulachef Mexico – Lula Martin del Campo (Anyma)

Mexico – Porque Comer Siempre será un Placer (Ambar Diseño)

Mexico – Una Herencia de Sabores, Susanna
Palazuelos (Random House Mondadory)

Panamá – Pequeño Libro de Cocina Ngabe

Paraguay – Cocina Paraguaya, Sarita Garofalo (Garofalo)

Perú – El Gran Libro del Postre Peruano, Sandra Plevisani (Universidad San Martín de Porres)

Perú – La Cocina Mágica Asháninca, de Pablo Macera, Enrique Cazanto (U. San Martín de Porres)

Perú – La Ruta de la Papa , Sara Beatriz Guardia (Universidad San Martin de Porres)

Perú – Rafael, El Chef, Rafael Osterling (Planeta Peru)

Perú – The Art of Peruvian Cuisine (Fundación Felipe Antonio Custer)

St.Martin – In the Kitchen with St.Marteen Women (Lions Club) Translation: Patricia Miranda (Volcán Verde Integral)

Todos los clasificados

1 – Chefs

1-1 – Outstanding Carreer
Michel Roux

1-2 – Hall of Fame
Tout Bocuse (Flammarion)

1-3 – Chef
Peru – Rafael, El Chef, Rafael Osterling (Planeta Peru)

Sweden – Oaxen Adieu, Magnus Ek (Modernista)

UK – Loose Birds and Game, Andrew Pern – Foreword Michel Roux (Face)

USA – Eleven Madison Park Cookbook, Daniel Humm, Will Guidara (Little Brown)
1-4 – Woman Chef

Mexico – Lulachef Mexico – Lula Martin del Campo (Anyma)

Singapore – Indian Heritage Cocktail, Devagi Sanmugam (Marshall Cavendish)

Spain – Sentidos, Susi Diaz (Everest)

Venezuela – Cocina Extra-ordinaria, Helena Ibarra (Villanueva)

1-5 – Professional

Belgium – Les Chefs de Belgique, William Asaert, Marc Declercq (Racine)

China – Chinese Star Chefs, 50 Best, Food and Wine Magazine (CHLIP)

France – Dictionnaire de Restaurant – Le Petit Galliot (BPI)

Portugal – Cozinha con Ciencia e Arte (Bertrand)

1-6 – SPECIAL AWARDS

Special Awards of the International Jury

France – La Route des Saveurs, Les Secrets des Grands Chefs Étoilés –Nadine Rodd (Éditions Sirius)

Netherlands – De Banket Bakker, Jonah Freud, Cees Holtkamp (De Kookboekhandel)

UK – Meat Free Monday Cookbook, Paul, Stella and Mary McCartney (Kyle Books)

USA – Eva’s Kitchen, Eva Longoria (Random House)

– If it Makes you Healthy, Sheryl Crow (St.Martin’s Press)

– My Father’s Daughter, Gwyneth Paltrow (Grand Central)

– True You, Janet Jackson (Karen Hunter)

Le Cordon Bleu Awards – The Students Awards

Cuisine: Mon cours de cuisine (Marabout)

Vins: Les accords mets & vins, Olivier Bompas (Hachette Pratique)

Savoir recevoir: L‘art de recevoir à la française, Institut Paul Bocuse (Flammarion)

China – East Eat Group Award

1-7 – TV-English

New Zealand – Free Range in the City, Annabel Langbein (Harper Collins)

South Africa – Cooked out of the Frying Pan, Justin Bonello (Penguin)

UK – Baking Made Easy – Lorraine Pascale (Harper Collins)

USA – Food Network Star (William Morrow)

1-8 – TV-Europe

Germany – Hauptsache Lecker, Steffen Henssler (DK-ZDF)

Russia – Kitchen of Real Men, K.Ivlev, Y.Rozhkov (Eksmo)

Spain – Un país para comérselo, Imanol Arias, Juan Echanove(Grijalbo)

Sweden – Susanne Jonsson Lagar Mat i Go Kväll (Norstedts)

1-9 -TV Rest of the World

Canada – G Cuisine! Anne Brocoli (Ed.de L’Homme)

India – Highway on my Plate, Rocky Singh, Mayor Sharma (Random House NDTV)

Indonesia – Fantastic Cooking, Rinrin Marinka (Gramedia)

Thailand – The Principles of Thai Cookery, McDang Show (McDang Show)

1-10 – Innovative VACANT in 2011

1-11 – Entertainment VACANT in 2011

1-12 – First

Finland – Angry Birds Cookbook Egg Recipes (Rovio)

Germany – Die wunderbaren Rezepten meiner türkischen Familie,Semiha

Stubert, Claudia Lieb (Gerstenberg)

Italy – Vasocottura,Christian Mometti (Clb Magnar Ben)

Venezuela – Sabores Conversos , Beatriz Sanchez de Mizrahi (Mizrahi)

1-13 – Bloggers VACANT in 2011

1-14 – Guides VACANT in 2011

1-15 – APP’s –New Category 2011

France – Larousse Cuisine (Agence FullSIX)

Spain – Wikitapas (Gastromedia)

UK – 20 Minutes Meals, Jamie Oliver (Zolmo)

USA – Cooking with Dorie, Dorie Greenspan, (CulinApp)

2. – Publishers

2-1 – Publishers of the Year

Germany – Matthaes

2-2 – Cookbook of the Year – 12 Finalists

Canada – The Art of Living According to Joe Beef ,Meredith Ericson (Ten Speed-Parfum d’Encre)

Chile – Patagonian Cuisine , Francisco Fantini (Gourmet Patagonia)

Colombia – Vida y Sabor Judio, Perla C.Gilinski (Gilinski)

Iceland – Stora Bokin um Villibrad, Ulfar Finn Björnsson (Salka)

Italy – Nuovi Cclassic, Diego Crosara (Reed Gourmet)

Malaysia – The Best of Chef Wan (Marshall Cavendish)

Mexico – Una Herencia de Sabores, Susanna Palazuelos (Random House Mondadory)

Monaco – J’aime Monaco (Alain Ducasse Editions)

Netherlands – Kookaravaan, Yassine Nassir, Marcel van Silfhout (Zilverstermedia)

New Zealand-Wanaka-,McKay,Myer (Random House NZ)

Peru – La Ruta de la Papa , Sara Beatriz Guardia (Universidad San Martin de Porres)

USA – The Cooks Illustrated Cookbook, America’s Test Kitchen (Cooks Illustrated)

2-3 – Book Trade Magazine

Sweden – Svensk Bokhandel, Lasse Winkler

2-4 – Magazine

Austria – Germany– Falstaff

Croatia – ICE + PICE

Netherlands – Bouillon, Will Jansen (Bouillon Culinaire)

USA – Lucky Peach (McSweeney)

2-5 – Cover VACANT in 2011

2-6 – Photography

Brazil – Saveurs du Bresil , Sergio Coimbra (Studio Coimbra- Olo Editions)

Germany – Bau Stil, Thomas Ruhl (Neue Umschau)

Kenya – Safari Cuisine, Andrés Bifani (Location Africa Films)

Spain – Cocinando Ao Pé Da Letra, Yolanda Castaño, Andrea Costas (Galaxia)

2-7 – Illustrations

France – En Cuisine avec Alain Passard, Christophe Blain, Clemence Sapin (Gallimard)

Netherlands – Koken Met Kruidnoten, Karin Sitalsing (Loop Vis)

Peru – La Cocina Mágica Asháninca, de Pablo Macera, Enrique Cazanto (Universidad San Martín de Porres)

USA – They Draw and Cook, Padavich, Swindell (Weldon Owen)

2-8 – Design

Antigua – Tablemanners, Gulliver Johnson, Design Janie Conley (Food and Drink Caribbean)

France – Legumes, Jacqueline Salmon(Sud-Ouest)

Germany – Sven Elverfeld (Collection Rolf Heyne)

Italy – La Puglia in el Platto,Gastrodesign,Santoro,Annicchiarico (Schena)

2-9 – Design Pro – VACANT in 2011

2-10 – Series – VACANT in 2011

2-11 – Corporate

Australia – In the Mix – Dani Valent – Thermomix (Slattery Media Group)

Brazil – Sabores Brazileiras – Tramontina (Boccato)

China – COFCO-Chinese Cuisine (CHLIP)

Germany – Training Beratung (Publicis Publishing)

2-12 – Translation

China – Delicacy of Chinese Regional Cuisine, Mrs.Kitty Cho (Electronics Industry Press)

Morocco – Toute la Cuisine Marocaine, Rachida Amhaouche

Translation: Najim Chaaraoui (Editions Chaaraoui)

Panama – Pequeño Libro de Cocina Ngabe

Translation: Patricia Miranda (Volcán Verde Integral)
UK – Testicles, Blandine Vié, Translator: Giles MacDonogh (Prospect Books)

2-13 – Printer

China – Artron
Book: Modernist Cuisine

France – Stipa-Montreuil
Book: L’Anti Chambre du Grand Couvert – Fastes de la Table et du Décor à
Versailles (Courcuff-Gradenigo)

Hong Kong – Phoenix Offset
Book: Sweet Feast, Julie Biuso (New Holland-NZ)

Spain –Graficas Estella
Book: La Cuisine de Mon Bistrot, Cyril Lignac (Hachette Pratique)

3-1 – Local

Canada – Terroir et Saveurs du Québec, Odette Chaput (Ulysse-AAATGQ)

Finland – Gastronomy from an Ice Cold Paradise, Äland, Benn Haidari (Author House)

Lebanon – Kitchen Halaby-Chebary Seydoun-Georgina Sebti (Arab Scientific Publishers)

Malaysia – Legacy Cookbook (Sarawak Eurasian Women Association)
3-2 – Foreign

Austria – Königshuhn und Stotenmilch, Dr. Amélie Schenk (Mandelbaum)

Israel – Gulash Lagolesh, Ofer Vardi (Lunchbox Press)

Lebanon – Marlene’s Best Recipes from East to West, Marlene Matar (NBN Television)

USA – The Food of Spain – Claudia Roden (Ecco)

3-3 – French

France – Grand Prix de la Gastronomie Française: Louchebem,
Journal in Carne (Confédération Française de la Boucherie-Édition Sepeta)

Singapore – Mozaic – French Cuisine, Balinese Flavours, Chris Salans (Didier Millet)

UK – Galvin, a cookbook de luxe, Chris and Jeff Galvin (Absolute Press)

USA – The Table comes First, Family, France and the Meaning of Food, Adam Gopnik (Knopf)

3-4 – Italian

Australia – The Art of Pasta, Lucio Galletto (Penguin)

France – L’Amer – Emmanuel Giraud (Argol)

UK – Bocca, Jacob Kennedy (Bloomsbury)

USA – How Italian Food Conquered the World, John F.Mariani (Palgrave MacMillan)

3-5 – Mediterranean – Dun Gifford Award

France – Le Goût de l’Agneau, Michel Rubin (Encre d’Orient)

Italy – Cucina Mediterránea, Academia Barilla (White Star)

Spain – Corpus del Patrimoni Culinari Catala, Institut Catala de la Cuina,
Fundacio Vivre el Mediterrani, Pepa Aymami (La Magrana)

USA – Ancient Grains for Modern Meals, Maria Speck (Ten Speed Press)
3-6 – Scandinavia

Denmark – NY Nordisk Hverdagsmad, Claus Meyer, Arne Arstrup FDB

Finland – Min Nordiska Mat, Michael Björklund (Kenneth Mars)

Norway – Mellon Bakkar og Berg, Kristin Hove (Versal)

Sweden – Niklas husmansklassiker, Niklas Ekstedt (Norstedts)

3-7 – Eastern Europe

Australia – Rose Petal Jam, Beata Zatorska, Simon Target (Tabula)

Czech – Prostreno Bez Servitku, Zdenek Pohlreich (Euromedia)

Estonia – Eat First, What’s Cooking in the Estonian Kitchen, Dimitri Demjanov, Translator K. Rikken (Kirjastus Menu)

Slovakia – Kucharska Elita Menu (Direct Press Hotelier)

3-8 – Asian

Argentina – De Tokio a América, Iwao Komiyana (Planeta)

Cambodia – Cooking the Cambodian Way, Narin Seng Jameson (JSRC-Phnom Penh)

Thailand – Somtum (Le Cordon Bleu-Dusit Cooking School)

USA – How to Cook Indian, Snajeev Kapoor (Stewart, Tabori, Chan)

3-9 – Chinese

Canada – Entre Fourchette et Baguettes, Michel Jodoin (Editions Li Shi Zhen)

France – Un tour Gastronomique de la Chine, Georges London (GW London -Presse)

Germany – Der Duft meiner Heimat, Li Hong-Dytert (Gerstenberg)

Singapore – Modern Nonya, Sylvia Tan (Marshall Cavendish)

3-10 – Indian – VACANT in 2011

3-11 – Japanese – VACANT in 2011

3-12 – Arab – VACANT in 2011 Chef Ramzi

3-13 – African

Botswana – Botswana Traditional Recipes, Wame Molefhe (Botswana Craft Marketing)

Cameroun – Saveurs Africaines à la Dinde, au Poulet et au Canard,

Florence-Liz S. Eyengue (Universal Media and Video Press)

Madagascar – Lartistika-Lalaina Ravelomana (Carambole et Azalée)

Rwanda – Indyo Yuzuye Iduha, Agnes Gyr-ukunda (Bakame-Kigali)

3-14 – Latin America

– Five Finalists

Brazil – Street Gastronomy-Gastronomia de Rua 2011, Sergio Bloch, Ines Garçoni (Editora Arte Ensaio)

Colombia – Frutas, Cocina Inspirada en Sabores Tropicales, Mariana Velasquez (Ediciones Gamma)

Paraguay – Cocina Paraguaya, Sarita Garofalo (Garofalo)

Peru – El Gran Libro del Postre Peruano, Sandra Plevisani (Universidad San Martín de Porres)

USA – Latin Flavors –Photos: Ignacio Urquiza (Latin Women’s Initiative Houston)

3-15 – Street Food – VACANT in 2011

3-16 – VACANT – 2011

3-17 – VACANT – 2011

4-1 – Sustainable- 12 Finalists

Australia – Green Food Generation, Hayden Wood (Drink Australia)

Austria – A Connoisseur’s World, Vielfalt Geniessen, Günter Köck, Lois Lammerhuber, Martha Umhack (Lammerhuber)

Belgium – Au Fil des Saisons, Ceria (Cocof)

Canada – Faites- en tout un plat (CDBAL-Bioalimentaire Longueil)

Cuba – Manual de Conservación de Alimentos y Condimentos por secado solar,José Lama Martinez (Editorial Proyecto Comunitario Conservación de Alimentos)

Denmark – Stop spild at mad, Selina Juul (Gyldendal)

Dominican Republic – Comercio Justo, Marco Coscione (Funglode)

France – Plus un Poisson d’ici trente ans, Stefan Beaucher (Les Petits Matins)

Malta – Seasonable and Sustainable Cooking for a Healthy Living, Karen Mugliett (Allied Publications)

Seychelles – Grow and Eat your Own Food, Dr. Nirmal Jiva Shah (Nature Seychelles)

UAE – Sustainable Fish Recipes, Nessrine Alzahlawi (Emirates Wildlife Society – WWF)

USA – Extra -Virginity,Tom Mueller (WW Norton)

4-2 – Health

Brunei – Healthy Living-Royal Brunei Catering (Language and Literature Bureau)

Estonia – Essential Nourishment, Marika Blossfeldt (Essential Nourishment)

Turkey – Gluten Free Mediterranean, Asilhan Sabali (Sedes Helding)

UK – Food Hospital , Miletto, Somers, Jones (Michael Joseph)

4-3 – Children

France – Une cuisine qui sent bon les Soupes du Monde, Alain Serres (rue du Monde)

Jamaica – Kito in the Kitchen, Radha Pooran (LMH Publishing)

South Africa – Awesome Animals, Rhymes and Recipes, Tracy Going (Penguin)

USA – No Whine for Dinner, Janice Newell Bissex, Liz Weiss (Favorite Recipes Press)

4-4 – Food Literature

Brazil – O Gauso Marisco , Breno Lerner (Melhoramentos)

Croatia – Sve je to jena kužina, Srećko Lorgerr (V. B. Z)

Greece – The Language of Taste,Dictionnary of Historic Greek Food,Marianna Kavroulakis (Asprimedia)

Ireland – Boiling Pot, Nick Munier (Y Books)

4-5 – Culinary History

Chile – Historia y Cultura de la Alimentación en Chile, Carolina Sciolla (Catalonia)

France – Écrits et images de la Gastronomie Médiévale, Bruno Laurioux, (Bibliothèque Nationale de France)

Japan – Shinsen, Kumi Nanri (Sekaibunka)

Spain – Être à Table au Moyen Age, Nelly Labere (Casa de Velázquez)

4-6 – Culinary Travel

Australia – P and O Cruises Holidays (Edge)

France – London Menu, Celine Brisset (Menu Fretin)

Germany – Meine Reise in die Welt der Gewürze, Alfons Schuhbeck (Zabert Sandmann)

Japan – Yoko Arimoto (Shueisha)

4-7 – Food Research- VACANT in 2011

5-1 – Easy Recipe – Six Finalists

France – La Cuisine – 1000 Recettes Faciles pour Tous les Jours, Françoise Bernard (Hachette Pratique)

Iceland – Jólamatur Nönnu, Nanna Röganvaldardóttir (Forlagid)

Malta – Ikel Sajfi Summer recipes, Anton B.
Dougall (Astoria Catering)

Romania – Carta Regala de Bucate, Princess Margarita of Romania (Curtea Veche)

UAE – Program Easy, Nermine Hanno (Fatafeat)

Wales – Flavours of Wales-Gilli Davies (Graffeg)

5-2 – Single

Denmark – Bogen om Sennep, Lone Hindø (Niche)

Netherlands – Ijstijd, Kees Raat, Barbara Bultey, Erik Rikkelman(Carrera)

Slovenia – Sausage Masterpieces,Janez Bogataj (Rokus Klett)

Venezuela – Nuestra Carne, Otto G. Gómez Pernía (Ediciones Grupo TEI)

5-3 – Desserts

Brazil – Confeitaria Nacional, Luiz Farias (LMA)

Belgium – Roger van Damme (Studio 100)

Italy – Tiramisu e Chantilly, Luca Montersino (Rizzoli)

Hong Kong – Crafted Passion, Gerard Dubois (La Rose Noire)

5-5 – Fish

France – L’O à la Bouche, Sébastien Chambru, MOF (La Fabrique de l’Épure)

Netherlands – Het Nederlands Viskookboek, Bart van Olphen (Carrera)

Norway – Den Beste Sjomaten , Tom Haga (Cappelen Damm)

USA – World without Fish, Mark Kulansky Frank Stockton (Workman)

5-6 – Vegetarian – Six Finalists

Brazil – A Cozinha Vegetariana de Astrid Pfeiffer (Alaude)

Germany – Die Vegetarische Kochschule, Christel

Kurz (Christian Verlag)

India – Why Onions Cry, Vijee Krishnan, Nandini Sivakumar (Manuscript)

Italy – In Verde – La Filosofia di Pietro Leemann (Reed Editore)

UK – River Cottage Every Day Veg, Hugh Fernley-Whittingstall (Bloomsbury)

USA – Rawstar Recipes, Bryan Au (Fastpencil)
5-7 – Chocolate

Argentina – Chocolate, Osvaldo Gross (Planeta)

Denmark – Sans for Chokolade, Rasmus Bo Bojesen (People’s Press)

Germany – Chocolate Collection, Franz Ziegler (Matthaes)

UK – Couture Chocolate, William Curley (Jacqui Small)

5-8 – Bread

Ireland – Our Daily Bread, Roz Crowley (Onstream Publications)

Portugal – A tradiçao do Pão em Portugal, Mouette Barboff (CTT)

Sweden – Bröd hemma, Mette Ankarloo (Kakao)

USA – The Fundamental Techniques of Classic Bread Making, French Culinary Institute (Stewart Tabori Chang)

5-9 – Cheese

Argentina – Quesos de America del Sur (Albatros)

Iceland – Ostagerð – Egill Sveinsson (Landbúnaðarh Áskoli Íslands)

Ireland – Farmhouse Cheeses of Ireland, Glynn Anderson, John McLaughlin (Collins Press)

Sweden – Västerbottensost, Norrmejerier (Norstedts)

6-1 – Africa

Congo-Kinshasa – Savoureux Congo, Maria -José Engulu (Fondation Telema)

Liberia – J’s for Jollof Rice, Wayetu Moore (One Moore Books)

South Africa – Springbok Kitchen, Duane Heath (Random Struik)

Tanzania – The Hopeful chef (The School of St.Jude)

6-2 – North America

Canada – Cooking with Cory, Cory Parsons (Whitecap)

USA – How to Cook a Crocodile, Bonnie Lee Black (Peace Corps Writers)

Netgurus can Cook, Donald Williamson (Grape City Power Tools)

Loukoumi Celebrity Cookbook, Nick Katsoris (NK Publications)

6-3 – Caribbean

St.Martin – In the Kitchen with St.Marteen Women (Lions Club)

Haiti – On That Day Everybody Ate, Margaret Trost (KOA Books)

6-4 – Latin America

Brazil – Gourmet e Sustantavel, ONG Banco de Alimentos (Cook Lovers)

Honduras – Cocina con Amor, Pía Castillo, Larissa Espinal (Digicel)

Mexico – Porque Comer Siempre será un Placer (Ambar Diseño)

Peru – The Art of Peruvian Cuisine (Fundación Felipe Antonio Custer)

6-5 – Asia

China – Tibet Culinary Journey (China Tibetology Publishing)

Hong Kong – Dominica‘s Bo Bo Ho, Domenica Yang (Joyfool Books)

Laos – From Honeybee to Pepperwood, Creative Lao Cooking (Friends International)

UAE – Simply Satisfying Cooking, Farida Nawab (Farida Nawab)

6-6 – Australia / Pacific

Australia – Guillaume Food for Friends, Guillaume Brahimi (Penguin)

One Egg is a Fortune, Nina Jacobson, Judy Kempler (One Egg is a Fortune)

The Food Lover’s Diet, Dr.Penelope Small (Allen and Unwin)

Peninsula Cooks (Peninsula School)
6-7 – Europe

France – Manuel de Cuisine Populaire, ANDES (Menu Fretin)

Ireland – Tweet Treats, Jane Travers (O’Brien Press)

Sweden – Lustfyllda Mellanmäcl för svart Sjuka barn (Norrlands Universitetssjukhus)

UK – Cook with Kids, Rob Kirby (Absolute Press)

En el 2011 un total de 63 países participaron en los Gourmand Awards con libros de vinos, 26 países tienen finalistas

W-1.1. – Hall of Fame

Australia – Wine, Terroir and Climate Change, Dr. John Gladstones (Wakefield Press)

W-1-2. – Wine Book Publisher

Australia – Hardie Grant

W-1-3. – Wine Magazine

France – Terre de Vins

W-1-4. – Wine Book of the Year

China – Fine Drink (Hubei Science and Technology)

France – Les Ignorants, Étienne Davodeau, Richard Leroy (Futuropolis)

Hong-Kong – Mastering Wine for the Asian Palate, Jeannie Cho Lee, MW (Asset Publishing)

USA – Authentic Wine, toward natural and sustainable wine making,
Jamie Goode, Sam Harrop MW (University of California Press)

W-1-5. – French Wine

Australia – Champagnes, Behind the Bubbles-Champagne Jayne, Great and Famous Champagnes (Arbon-Fritz Gubler)

China – Cahors, Les Grands Millésimes de Malbec, He Nong (Lijiang Publishing House)

France – Le Guide des Vins de Bordeaux, Jacques Dupont (Grasset)

USA – The Seasons of Veuve Clicquot, Stéphane Gerschel (Rizzoli)

W-1-6. – Europe except France

Austria – Weinbuch Osterreich, Klaus Peter (Krenn)

France – Vignobles et Vins de Rioja, Jöel Brémond (Presses Universitaires de Dijon)

Italy – Il Vino in Sardegna, Anna Saderi (Ilisso)

USA – Madeira, the Island Vineyard, Noël Cossart, Emanuel Berk (The Rare Wine Company)

W-1-7. – New World Wines

Australia – Heart and Soul-Australia’s First Families of Wine, Graeme Loft (John Wiley Australia)

Austria – Chinese Art-Chinese Wine, Gernot Langes-Swarovski,Rudolf Lantschbauer, Cai Yu Lan (Bodega Langes)

Canada – Island Wineries of British Columbia, Gary Hynes (Touchwood)

Finland – Maistuu viinien kanssa Chilen viini Heikki Remes (Moreeni)

W-1-8. – Wine Tourism

France – Sur la Route des Vins du Rhône, Mauris, Bompas (Hachette Tourisme)

Japan – Drinking Japan – Chris Bunting (Tuttle)

Spain – Turismo del Vino, F. Xavier Medina (Universitat Oberta de Catalunya)

USA – Tasting the good Life-Wine Tourism in Napa Valley,George Gmelch, Sharon Bohn Gmelch (Indiana University Press)

W-1-9. – Guides – VACANT in 2011

W-1-10. – Professionals

Czech – Degustacni Prirucka, Jan Stávek (Radix)

France – Voyage au Coeur d‘une Bulle de Champagne,Gerard Liger-Belair (Odile Jacob)

Italy – The New Illustrated Historical Universal Ampelography (L’Artistica Editrice)

USA – How to Import Wine, Deborah Gray (Wine Appreciation Guild)

W-1-11. – Translation

Argentina – Wine is a Passion, Alfredo Terzano, Mariana Gil Juncal (Baco Club)

Belgium – 100 Vintages, Michel Chasseuil (Tectum)

Brazil – 210 Coqueteis Essenciais, Evelyn Kay Massaro (Melhoramentos)

France – Les Dernières Vendanges de Merle, William S. Merwin, Luc de Goustine (Fanlac)

W-2-1. – Non Alcoholic- VACANT 2011

W-2-2. – Coffee – VACANT in 2011

W-2-3. – Tea – VACANT in 2011

W-2-4. – Spirits

Brazil – A Verdadeira História da Cachaça – Messias S. Cavalcante (Sá Editora)

France – Cognac à la Conquête du Monde – Gilles
Bernard (Presses Universitaires de Bordeaux)

Sweden – Grönstedt – Cognac – Mats Lindström (Lindström)

Turkey – Raki Encyclopedia (Overteam Yayirlari)

W-2-5. – Cocktails

Belgium – The Art of Making Cocktails, Manuel Wouters (Njam Studio 100)

Germany – Mixed Emotions, Uwe Christiansen (Südwest)

Hong Kong – Multisensory Mixology, Antonio Lai, James Gannaban (Finds)

USA – See, Mix, Drink, Brian Murphy (Little Brown)

W-2-6. – Matching Food and Drink

Belgium – Vinken – van Tricht – 50 Bier – Kaas Combinaties (Lannoo)

France – Le Pacherenc du Vic –Bilh , Marie-Claire Fondanaux, Alain Dutournier (Les Quatre Chemins)

South Africa – Braai Masters of the Cape Wine Lands (Sunbird)

USA – The Food Lover’s Guide to Wine, Karen Page, Andrew Dornenburg (Little Brown)

W-2-7. – Cooking with Drink -VACANT in 2011

W-2-8. – Beer

Australia – Cooking with Beer (Murdoch)

Belgium – Luxembourg – Bières et Brasseries des 2 Luxembourg, Jean Luc Bodeux (Weyrich)

UK – Good Beer Guide – Roger Protz (Camra Books)

USA – The Oxford Companion to Beer (Oxford University Press)

W-3-1. – Wine History

France -Le Champagne. Une Histoire Franco – Allemande, Claire Desbois -Thibault, Werner Paravicini, Jean Pierre Poussou.
(Presses Universitaires Paris Sorbonne – PUPS)

Hungary – Serenade in the Vineyard, Jasdi Itsvan (Jasdi Pince)

Spain – El Paisaje del Viñedo –Viña Tondonia, Luis Vicente Elías Pastor (Eumedia)

USA – Wine Wars, Mike Veseth (Rowman and Littlefield)

W-3-2. – Wine Education

Argentina – Sommelier Urbano, Martin Embon (Albatros)

Brazil – Conheça Vinhos, Jose Ivan Santos, Dirceu Vianna Junior (Senac)

China – Wine Experience, Wang Min, Qing Yun Li (China Financial and Economic)

USA – Naked Wine, Alice Feiring (Da Capo Press)

W-3-3. – Drinks/Wine – Photo/Illustrations

Ethiopia – Coffee Story Ethiopia (Shama Books)

France – Portugal- A Rota do Vinho do Porto , José Miguel Ferreira (Au Pont des Arts).

Malta – Cleanskin, George Meekers, Photos : Kevin Casha (Ike and I)

Sweden – Världens Basta Ostar och Vinerna Därtill. Ingvar Eriksson; Hakan Larsson, Vincent Lefevre (Bonnier)

W-3-4. – Drinks Writing

Germany – Das Demokratische Weinbuch, Rainer Balcerowiak (Mondo)

Greece – Dark Cellar, Maria Tziti (Tsoukatou)

Switzerland – Von Humagne Rouge, Madeleine Gay, Chandra Kurt (Orell Füssli Verlag)

USA – Seasons of a Finger Lake Winery, John C. Hartsock (Cornell University Press)

W-3-5. – Drinks Literature and Novels VACANT in 2011

W-3-6. – Health and Drinks

Austria – Die besten Drinks, Albert Trummer, Dr. Med. Markus Metka, Redaktion: Heidi Mayrhofer, Photo: Thomas Schauer (Christian Brandstätter)

Hungary – God Astride Panther, Wine and Intoxication, Zilai Janos (Mezogazda Kiado)

Spain – El Vino – María Victoria Moreno Arribas (CSIC)

UK – Guilt Free Drinking, Robert Beardsmore (Vinifera Limited)

Entre el 15 de Noviembre del 2010 y el 15 de Noviembre del 2011 un total de 162 países participaron en Gourmet Awards.

Los ganadores por países fueron anunciados el 15 de diciembre de 2011. Los ganadores de estos 135 países califican para participar en la competencia de los Mejores del Mundo. “The Best in the World” se refiere a la calidad de sus libros. Todos los que clasificaron fueron contactados personalmentey están invitados a la ceremonia.

La fiesta de gala de Gourmand Awards será en el teatro Folies Bergère en Paris, el 6 de Marzo.

Todos estos libros estarán en la Feria de Libros de Cocina en Paris, entre el 7 y el 11 de Marzo de 2012.

Los organizadores cuentan que durante más de 10 años los libros han sido mostrados por categorías, pero este año, por primera vez, serán mostrados por continentes y países para demostrar la increible calidad y diversidad en la producción.

En Gourmand Awards aseguran que los de Asia, Latinoamerica y Africa son una grata sorpresa para muchos.

Sabores

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