It's book week here at Cooking District, and what better way to kick it off than with some news from this past weekend's
Paris Cookbook Fair where the results of the 2013 Gourmand Awards for cookbooks were announced. We want to read them all, even (or especially) the ones not available yet in English or in the U.S. And the winners are:
Outstanding Career
The Liza Ekus Group
Hall of Fame
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan and Mark Cherniavsky
Grand Prix de la Gastronomie Française
Eric Briffard, le cinq
Eric Briffard
Le Cordon Bleu Students Awards
Le Nouvel Art Culinaire Français
Paries, Maison Basque
L'Atlas des Vins de France by Laure Gasparotto
Special Awards of the International Jury
Argentina: Wine Is a Passion by Alfredo Terzano and Maria Gil Juncal
Belgium: Puur Genieten by Pascale Naessens
China: Food on the Silk Road by Ningxia and chef Wu Zhi Hong
France: A Table! by Claude Lebey
Gambia-Senegal: The Cashew Cookbook by the African Cashew Alliance
India:
A Vegetarian In Paris
by Rashmi Uday Singh
Italy: L'Altro Vissani by Gianfranco Vissani
Mexico: Cocina de Bárbaras by Sonja Garza
Monaco: Madame Est Servie by Caterina Reviglio Sonnino
Peru: Diccionario de Frutas y Frutos del Perú by Dr. Antonio Brack
Russia: Cakes by State
Spain: Vicenta López de Carrizosa y de Giles
Author: Chef
Puurst by Jonnie and Therese Boar, the Netherlands
Author: Woman Chef
British Larder
by Madeline Bonvini-Hamel, UK
Author: Professional
The Art of the Restaurateur
by Nicholas Lander, UK
Author: Television, English
The Best of Chef Wan by Chef Wan, Malaysia
Author: Television, Europe
A'Gueter by Andre Muller, France
Author: Television, The Rest of the World
A Bite of China, CCTV, China
Author: Entertaining
33 Uforglemmelige Måltider by Toraf Bolgen and Daniela Tepper, Norway
Author: First Cookbook
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
by Timothy Ferriss, USA
Author: Blog to Book
Lemongrass and Ginger Cookbook: Vibrant Asian Recipes
by Leemei Tan, UK
Publisher: Publisher of the Year:
Minestrone, Belgium
Publisher: Cookbook of the Year:
Sugar Shack Au Pied de Cochon
by Martin Picard, Canada
Publisher: Book Magazine:
Bibliotheque(s) Dossier Gastronomie, France
Publisher: Food Magazine:
Fool, Sweden
Publisher: Foreign Rights:
Oriental Press, China
Publisher: Photography
Cocina Mexicana, Patrimonio de la Humanidad by Jose Ignacio Urquiza, Mexico
Publisher: Illustrations
Far, Mor Og Teenager by Laver Mad, Wulffmorgenthaler, Denmark
Publisher: Design
Too Many Chiefs, Only One Indian by Sat Bains, UK
Publisher: Best Series
Culinary Artist Series, China
Publisher: Corporate
(Tie:) Kochen die Neue Digitale Schule, WMF, Germany
Dalda Cookbook, Dalda, Pakistan
Publisher: Translation
Grand Livre de Cuisine by Alain Ducasse, translated into Russian
Publisher: Printing
The Microsoft Cookbook, Microsoft, China
Publisher: Digital Cookbook
Mon Grand Livre de Cuisine by Alain Ducasse, France
World Cuisine: Local
Bazaar by Stalik Khankishiev, Russia
World Cuisine: Foreign
Three World Cuisines: Italian, Mexican, Chinese (AltaMira Studies in Food and Gastronomy)
by Ken Albala, USA
World Cuisine: French
Den Franske Bagaren by Sebastien Boudet
World Cuisine: Italian
POLPO: A Venetian Cookbook (Of Sorts)
by Russell Norman, UK
World Cuisine: Mediterranean
(Tie:) Anima Mediterrania by Bernd H. Knoller, Spain
Jerusalem: A Cookbook
by Yotam Ottolenghi and Sami Tamimi, UK
World Cuisine: Scandinavian
Nordens Basta Mat by Katja Palmdahl and Viola Adamsson, Sweden
World Cuisine: Eastern Europe
Okusi Pokrajin by Dr. Janez Bogotaj and Sevo Karapandza, Slovenia
World Cuisine: Asian
Saba: The Cookbook by Taweesak Trakoolwattana, Ireland
World Cuisine: Japanese
Moco's Kitchen by Mokomichi Hayami, Japan
World Cuisine: Chinese
(Tie:) Da Don Artistic Conception of Chinese Cuisine, China
The Hakka Cookbook by Linda Lau Anusasananan and Alan Chong Lau
World Cuisine: Indian
Vandana's Veggie Creations by Vandana Jain, UAE
World Cuisine: Arab
The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, Palestine
World Cuisine: Africa
Cuisine of the Mountain Kingdom by Ska Mirriam Moteane, Lesotho
World Cuisine: Latin America
Nuestras Recetas de Siempre by Hugo Soca, Uruguay
World Cuisine: Street Food
Shanghai Strassenkuchen by Julia Dautel and Nicole Keller, Switzerland
World Cuisine: Jewish
Sefra Dayme by Ambar Diseno, Mexico
World Cuisine: US
New Yorker by Heart by Lynggaard, Denmark
Lifestyle: Sustainable Food
Wild Food by Martine Camillieri, France
Lifestyle: Health
Food For Your Eyes by Dr. Kenneth Fong, Malaysia
Lifestyle: Children
(Tie:) Cook With Josh by Josh Thirion, South Africa
The Junior Gourmet by Elizabeth Long, Australia
Lifestyle: Food Writing
Mat/viten by Ivar B. Neumann and Thomas Ugelvik, Norway
Lifestyle: Culinary History
1236 Selcuklu Muffagi by Muhammed Omur Akkar
Lifestyle: Culinary Travel
Ken and Ching by Ken Hom and Ching-he Huang, UK
Subjects: Easy Recipes
Grande Table, Petite Cuisine by Trish Deseine, France
Subjects: Single Subject
Sukiyaki by Sakafumi Matsumoto, Japan
Subjects: Pastry/Sweets
Patisserie Met Fruit by Kris Goegebeur, Belgium
Subjects: Barbecue
Guld by the Danish National BBQ Team, Denmark
Subjects: Fish and Seafood
Mul-Yam, Seafoodpedia by chef Yair Yosefi, Israel
Subjects: Vegetarian
Eat Raw, Eat Well by Douglas McNish, Canada
Subjects: Chocolate
Handmade Chocolate by the Wang Seng School, China
Subjects: Bread
Brot im Klartext, Austria
Subjects: Cheese
Le Herve by Fabienne Effertz
Charity/Fundraising: Africa
Taste of Africa Cookbook by USAID, Ghana
Charity/Fundraising: North America
(Tie:)Breast Wishes For the Men in Our Lives by Breast Friends, Canada
The Microsoft Cookbook, USA
Les Recettes du Kiosque de Limonade by Katrine Paradis and Marie-Jose Morin, Canada
Charity/Fundraising: Latin America
20 Buenas Razones Para Comer en Familia, Chile
Charity/Fundraising: Asia
(Tie:)Rasa and Warna by Siti Kaprawi, Brunei
The Clearwater Bay School Cookbook, Hong Kong
Charity/Fundraising: Pacific
(Tie:)Haileybury Cookbook, Australia
Devil of a Cookbook by Fiona Hoskin, Australia
Lentil as Anything, Australia
Nic's Cookbook, New Zealand
Charity/Fundraising: Europe
(Tie:)Claude de Chez Maxim's by Alain Bernard and Jose Santos-Dusser, France
Leganes, Recetas con Historia, Spain
Gudarnas Foda by Anna-Sofia Winroth, Sweden
Bir Omur Bin Tutam Lezzet by Melahat Kinoglu and Mehves Pisak, Turkey