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)

1-3 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, Mara La Neira Restrepo (MNR)
2/ GREECE: Every Day, Argiro Barbarigou (Liberis)
3/ AUSTRALIA: So French, Chouet-Hobbs (Murdoch)
4/ AUSTRIA: Das Trapp Kochbuch, Imgard Whrl (Anton Pustet)
1-5 PROFESSIONALS:
1/ ITALY: Banqueting and Catering (Bibliotheca Culinaria)
2/ SPAIN: Secretos de un Restaurante Magntico, 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 dAlain Ducasse
(Alain Ducasse ditions)
2/ FRANCE: PTISSERIE Sweet Marx (Le Rouergue)
3/ FRANCE: CHILDREN La Ptisserie des Petits (Larousse)

SPECIAL AWARDS FOR WORLD IMMATERIAL HERITAGE:

4/ JAPAN: Daily Cuisine Learned from Tea, Kazuko Goto
(Bunka Publishing Bureau)
5/ MEXICO: Kakaw (Fundacin Grupo Mxico)
6/ PORTUGAL: Tudo Isto 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)

1-8 TV CELEBRITY CHEF WESTERN EUROPE:

1/ GERMANY: Chakall Kocht (DK)
2/ FRANCE: Julie cuisine comme chez vous, Julie Andrieu
(Alain Ducasse ditions)
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: Mamas Kitchen, Catherine Odintsev,ISBN: 9785699335312
(Eksmo)
2/ BANGLADESH: Sasto Sochaton Raana, Keka Ferdausi (Anannya)
3/ CUBA: Cocina Cubana con Sabor, Jos Lama (CENIAI)
4/ PANAMA: Dely-cioso, Delyanne Arjona (Dely-ciosuras Gourmet)
1-10 INNOVATIVE:
1/ TURKEY: Edible Beads, Gnl Paksoy, Reyhan Eki (Gnl Paksoy)
2/ GERMANY: Pure Nature, Nils Henkel, Thomas Ruhl (Fackeltrger)
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: Pippas Festa, Pippa Matei (Miranda)
2/ UK: The Extraordinary Cookbook, Stefan Gates (Kyle Cathie)
3/ NETHERLANDS: Smaakvrienden Groenten, Schmeinck (dJonge 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. Gkyay
(Natali B. Gkyay)
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.)

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: Bistrs 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: Mea Kai, Chef Robert Oliver, Dr. Tracy Berno,
Shiri Ram (Random House NZ)
2/ UK: Noma, Ren 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: Castaa Patrimonio Gastronmico (Rexidora)
2/ USA: United Cakes of America, Warren Brown (Stewart, Tabori, Chang)
3/ CANADA: LAmour au Menu (L.A. Communication)
4/ SWEDEN: Mat att ta minst en gang i livet (Ordalaget)
2-6 PHOTOGRAPHY:
1/ ITALY: Viaggio Fotografico nel Mondo dellEnogastronomia che Resiste
Marco Salzotto (NDA)
2/ SPAIN: Canaritapa (Maillard Innovacin)
3/ VENEZUELA-CANADA: Las Recetas Olvidadas (Speedread)
4/ GREECE: Flavors of Kabala (Sermili)

2-7 ILLUSTRATIONS:
1/ PERU: Bodega de Bodegones (Universidad San Martn de Porres)
2/ CANADA: Mandarine et Kiwi, Nathalie Lapierre, Laila Hloua
(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, Mart Guix (Corraini)
4/ CANADA: Comestible/Edible (ditions du Passage)
2-9 DESIGN FOR THE PUBLIC:
1/ PORTUGAL: 2780 Taberna, Barros, Mendona, 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 r Bst (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 lInde, Viji Varadarajan
Sophie Girot (Orient)
3/ UK: Four Meals, Meir Shalev, Barbara Harshav (Canongate)
4/ SWITZERLAND: Fromages Suisses, D. Flammer, F. Scheffold (Glnat)

3.-WORLD CUISINE:
3-1 LOCAL:
1/ MALAYSIA: Kulit Manis a Taste of Terengganus Heritage (My Viscom)
2/ USA: The Mitsitam Caf 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: Pas Basco (Edies 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: Apros lItalienne, Santucci (Ixelles)
4/ BRAZIL: Cozinha Italiana (Centro Europeu)
3-5 MEDITERRANEAN THE DUN GIFFORD AWARD:
1/ TUNISIA: Cuisiner Autrement, Zouhar Ben Jema (Editions Simpact)
2/ SPAIN: Caminando entre Oliveras, Firo Vzquez (M.I. Comunicacin)
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 Frster (Informationsfrlaget)
4/ FRANCE: Pche en Norvge, Tom Haga (Hinoki)

3-7 EASTERN EUROPE:

1/ RUSSIA: Larousse Encyclopedia of Gastronomy (Chernov)
2/ HUNGARY: Segal Viktor (Book Publishing)
3/ SLOVENIA: Ljubezen skozi elodec, Luka Novak (Vale-Novak)
4/ CZECH: esk domc Kuchaka, Jitka Rkosnkov (Mlad 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 dittique Chinoise rencontre la cuisine Franaise
Josselyne Lukas, Nicole Fargeas (Le Rouergue)
2/ CANADA: Eating Chinese, Lily Cho (University of Toronto Press)
3/ AUSTRIA: Was ernhrt uns wirklich?, Wolkenstein, Rubi-Klein (Maudrich)
4/ GERMANY: Schlafender Lotus, Thomas O. Hllmann (Beck)
3-10 INDIAN:
1/ UK: India: The Cookbook, Pushpesh Pant (Phaidon Press)
2/ CANADA: Vijs 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 Martinire)
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 dAlep, Dalal Kade-Badra (Editions de lHomme)

3-13 AFRICAN:
1/ USA: Stirring the Pot a History of African Cuisine, James C. McCann
(Ohio University Press)
2/ CAMEROON: Au Rendez-Vous des Ftes Africaines (Universal Media)
3/ FRANCE: Ma Cuisine de Madagascar, William Tat Chuen
(Jean Paul Rocher)
4/ GHANA: Ghanaian Cook Book, Sophia Manu (Adaex)
3-14 LATIN AMERICA:
1/ USA: The Brazilian Kitchen, Leticia Moreinos Schwartz (Kyle Books)
2/ PERU: El Camino de la Quinua (MNR)
3/ NETHERLANDS: Argentinisima, Carola Verschoor, Edith Dourleijn
(Karakter)
4/ FRANCE: La Cuisine de Cuba, Irina Vigne (Hachette Pratique)

SPECIAL AWARD
CUBA: Cocina til, Francisco Rodrguez Pino (Camagey)
3-15 STREET FOOD:
1/ BELGIUM: Bangkok Street Food, Tom Vandenberghe (Lannoo)
2/ UK: Street Food of India, Sephi Bergerson (I.B Tauris)
3/ TRINIDAD AND TOBAGO: Caribbean Street FoodTrinidad and Tobago
Anu Lakhan (Macmillan Caribbean)
4/ KENYA: Hygiene and Sanitation Practices of Street Food, Onesmus Kilungu
(LAP)

4.-LIFESTYLE, BODY AND SOUL:

4-1 SUSTAINABLE:
1/ UK: Fish Tales, Bart van Olphen, Tom Kime (Kyle Cathie)
2/ USA: Biscotti, American Academy in Rome (Little Bookroom)
3/ FRANCE: Manger Local, Manger Global, Damien Fumey (CNRS)
4/ NETHERLANDS: Van eigen Erf (Stichting Biologisch Goed van Eigen Erf)
4-2 HEALTH AND NUTRITION:
1/ USA: True Food (National Geographic)
2/ NETHERLANDS: Gezond slank met Dr. Frank, Dr. Frank van Berkum
(Carrera)
3/ AUSTRIA: Ich koche fr mein Leben gern, Saahs (Christian Brandsttter)
4/ SPAIN: Minteme Mientras me Pesas, Marta Aranzadi (Everest)

4-3 CHILDREN AND NUTRITION:

1/ INDIA: Superfoods, Dr. Pandit (Bjain)
2/ ITALY: Sapore Italiano (Zoolibri)
3/ UK: Funky Lunch (Absolute Press)
4/ SLOVENIA: Mamica Emilija Pavli (Emilija Pavli)
4-4 FOOD LITERATURE:
1/ SPAIN: Con la Cocina no se Juega, David de Jorge (Debate)
2/ IRELAND: Back on the Menu, Conrad Gallagher (AA Farmar)
3/ FRANCE: Mes Chemins de Table, JP Gn (Hoebecke)
4/ ITALY: Cinegustologia, Marco Lombardi (Il Leone Verde)
4-5 CULINARY HISTORY:
1/ UK: How the British Fell in Love with Food, Lewis Esson
(Simon and Schuster UK)
2/ ITALY: Storia dell'alimentazione nelle Marche (Il Lavoro Editoriale)
3/ GERMANY: The Evolution of the Sephardic Cuisine in Turkey,
Sibel Cuniman Pinto (LAP)
4/ CANADA: From Pemmican to Poutine, Suman Roy (Key Publishing)

4-6 FOOD RESEARCH:

1/ COSTA RICA: Saberes y Sabores de Boruca, Leila Garro Valverde (Gama)
2/ CHILE: Fuegos, Hornos y Donaciones. Alimentacin y Cultura en Rapa Nui
Sonia Montecino (Catalonia)
3/ SOUTH AFRICA: Culinary Culture of the Khoi, Renata Coetzee (Lapa)
4/ USA: Paleonutrition, Jill K. Garner (University of Arizona Press)
4-7 CULINARY TRAVEL:
1/ JAPAN: 12 Roads, Chieko Mukasa (Heibonya)
2/ SPAIN: El Buen Gusto de Espaa, Gonzalo Sol
(Ministerio de Medio Ambiente)
3/ AUSTRALIA:A Food Lovers Pilgrimage to Santiago de Compostela
(Penguin)
4/ UK: Ramblers Rewards, Elizabeth Guy, Pat Kirkbridge (Frances Lincoln)

5.-SUBJECTS:
5-1 EASY RECIPES:
1/ UK: Jamies 30 Minute Meals, Jamie Oliver (Michel Joseph)
2/ ITALY: Mamma Agata, Chiara Lima (Mamma Agata)
3/ NETHERLANDS: Ritas Diner Idee, Rita Aalderink (U2pi BV)
4/ BRAZIL: Pequeno Livro de Cozinha, Fabiana Andrea Zanelati
(Editora Verus)
5-2 SINGLE SUBJECT:
1/ FRANCE: 1 Canard, 2 Daguin, Andr Daguin, Arnaud Daguin (Sud Ouest)
2/ USA: Nuts in the Kitchen, Susan Herrmann Loomis
(William Morrow Cookbooks)
3/ SWITZERLAND: Trffeln die Heimischen Exoten,Jean-Marie Dumaine,
Nikolai Wojtko (AT Verlag)
4/ TURKEY: Balli Yazilar, Nilhan Aras (Metro Kltr yayinlari)
5-3 DESSERTS:
1/ SWITZERLAND: Mrner 1, Rolf Mrner (Fotoplus)
2/ USA: The Perfect Finish, Bill Yosses (WW Norton)
3/ LUXEMBOURG: Henri Schumacher Ptissier (Guy Binsfeld)
4/ NORWAY: Den Store Kakeboka, Sverre Stre (Press)
5-4 BARBECUE:
1/ USA: Barbecue Makes Everything Better, Chronister / Day (Scribner)
2/ SWITZERLAND: Grill Ueli, Ulrich Bernold (Trnka)
3/ SWEDEN: Paul Grillar, Paul Svensson (Norsteds)
4/ COLOMBIA: Secretos de la Parrilla (Gamma)
5-5 FISH:
1/ FRANCE: Faim de Mer, Patrick Jeffroy (Glenat)
2/ CHILE: Gastronoma del Mar, Francesco Fantini (Gourmet Patagonia)
3/ AUSTRIA: Das Kmtner Fischkochbuch, Gerd D. Sievers
(Verlag Johannes Heyn)
4/ CANADA: Totally Scallops, Judy Eberspaecher (Kimagic)
5-6 VEGETARIAN:
1/ UK: Rose Elliots New Complete Vegetarian (Collins)
2/ FRANCE: Alain Passard, Collages et Recettes (Alternatives)

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3/ CANADA: The Desert Rose Cafe Cookbook, Resa Lent (Desert Rose Cafe)
4/ CROATIA: Bez Glutena (Planetopija)
5-7 CHOCOLATE:
1/ FRANCE: Encyclopdie du Chocolat Valrhona, F. Bau (Flammarion)
2/ DENMARK: Gudernes Fde, Grnlykke (Summerbird)
3/ BELGIUM: Perfecte Pralines III, Wybauw (Lannoo)
4/ MEXICO: Kakaw (Fundacin Mxico)
5-8 BREAD:
1/ GERMANY: Brot, Antoniewicz (Matthaes)
2/ USA: Tartine Bread, Robertson (Chronicle)
3/ FRANCE: Au Four et au Moulin, R. Guinet (Jrme Villette)
4/ ITALY: Mille e un Panettone! (Trenta)
5-9 CHEESE:
1/ USA: Mastering Cheese, Max McCalman (Clarkson Potter)
2/ BENIN: Le Fromage Peuhl, Lalinon Gbado (Ruisseaux dAfrique)
3/ SWEDEN: Svenska Ostar (ICA)
4/ ARGENTINE: Quesos Artesanales, Battro (Albatros)

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6.-FUND RAISING, CHARITY AND COMMUNITY

COOKBOOKS:
6-1 AFRICA:
1/ GERMANY: Spitzenkche fr Afrika (Kornmayer)
6-2 AMERICA - NORTH:
1/ CANADA: Ingredients for Peace, Nobel Womens Initiative (Lulu)
2/ USA: The Southern Foodways Alliance (University of Georgia Press)
6-3 AMERICA - CARIBBEAN:
1/ TRINIDAD & TOBAGO: AhLen (Syrian Lebanese Women)
2/ CURAAO: Recipes from Our Tables (Saba Lace Ladies Group)
6-4 AMERICA - LATIN:
1/ BRAZIL: Gastronomia Solidria (Melhoramentos)
2/ MEXICO: KAKAW (Fundacin Grupo Mxico)
6-5 ASIA:
1/ SINGAPORE: Above and Beyond, Singapore Airlines (Marshall Cavendish)
2/ HONG KONG: Grandma Grandpa Cook (Mccm)
6-6 PACIFIC:
1/ NEW ZEALAND: A Treasury of New Zealand Baking, Lauraine Jacobs
(Random House NZ)
2/ AUSTRALIA: Xaverian Kitchen Cookbook (Xavier College)
6-7 EUROPE:
1/ NETHERLANDS: Masterchefs for home chefs-Topkoks voor Thuiskoks / 04
(TNT Post)
2/ UK: The Celebrity Cookbook - For the Princes Trust (Accent Press)

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