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Chercheurs, journalistes et experts portent ici leur attention sur les formes variables de la consommation alimentaire, dans un avenir proche ou lointain. Le cœur des chapitres porte sur les aliments, leur symbolisme, leurs productions et transformations, les repas et les formes de sociabilité qui s'y rattachent. Si cuisiner aujourd'hui permet de réunir et de partager, cuisiner sera sans doute demain synonyme de liberté d'agir, de créer et de penser.
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Cookbooks and Food Culture : Gourmand Awards 2016, les nominés français sont..


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Cookbooks and Food Culture Shortlist

Gourmand World Cookbook Awards - May 29, 2016 – Yantai - China

A - Authors

-?

A01 - Food Person of the Year

-?

A02 - Hall of Fame

Russia – Russia’s cuisine, traditions and modernists ( Chernov )

A03 – Chef

Australia - A cook’s story, Scott Pickett (David Campbell) China English - Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Cuba - Saber y sabor, Francisco Rodriguez Pino
Denmark - Kokkeriet ( Kokkeriet )
France - Naturalite, ( Alain Ducasse)
India - Indian flavors, Marut Sikka ( Roli Books )
Japan - Kyo- Aji, Kenichiro Nishi (NHK)
Monaco - Les secrets d’un chef dans la nature, Charles-Erick Labadille (LiberFaber)
Netherlands - Le Garage, Joop Braakhekke ( zoom )
Peru - Piura, Adolfo Perret ( USMP)
Singapore - Teochew heritage cooking, Eric Low
South Africa - Cape Fusion , Shane Sauvage, (Jacana )
Spain - Cocinando un Tributo, Celler de Can Roca, Maria Campabal ( Roca Llibres )
Sweden - F12, Danyel Couet, Melker Anderson ( Nygren )
Switzerland –German - Wurstwerkstatt, Stefan Wiesner ( AT Verlag)
UK - Chriskitch, Chris Honor, ( Mitchell Beazley
USA - Zahav, Michael Solomonov, Steven Cook ( HMH)

A04 - Woman Chef

Brazil - Delicias de Kashi, Kashi Dyani
Canada - La cuisine d’Helena Loureiro (Editions de l’Homme)
France - The best of Stéphanie Le Quellec ( Alain Ducasse )
Ireland - The Lettercollum cookbook, Karen Austin ( Onstream )
Italy - Calabria in Cuina, Valentina Olivieri ( Sime )
Luxembourg - Mein weg zu den Sternen, Lea Linster, Kerstin Holzer ( Kiwi Verlag)
Malaysia - A Kristang family cookbook, Melba Nunis, (Marshall Cavendish )
Morocco – La decouverte des épices du Maroc, Habiba Ajaoui, Frederique Thevenet (Editions Le Fennec )
Switzerland - Krauter, Tanja Grandits( AT Verlag )
UK - Mildred’s, the cookbook, ( Octopus )
USA - From the tip of my tongue, Cindy Hutson (Story Farm )

A05 – Professional

Austria - Die Weltkoche zu Gast Im Ikarus, 2, Hans Gerlach, Martin Klein (Pantauro Benavento )
Belgium - Onze chefs, Tine Bral ( Lannoo )
Canada – Tout savoir sur les viandes , Academie Culinaire INAP ( Quebec Amerique )
China - Chefs must read ( Food Culture of China )
France - Les mets et les mots au restaurant , Clementine Hugol Gential (Harmattan)
Mexico - Ya tengo un restaurante, y ahora qué ? José Camelo Sanchez
Philippines – Food weights and measures , Janine P. Siggaoat
Spain - El Celler de Can Roca, generando valor, Carlos Cabrera (Librooks)
UK- No kitchen cookery for primary schools ( The food teacher)

A06 - Special Awards

Brazil - Mani, Helena Rizzo ( DBA)
China -Sons of heaven, brothers of nature, the Naxi, Pedro Ceinos
France- Aller au menu, Denis Montebello (TQF)
Indonesia - 30 Indonesian traditional culinary icons, Bondan Winarno ( WonderfulIndonesia)
Germany - Du Grillst Es Doch Auch,Michael Quandt, Markus Bassler (Piper)
India - On my platter, Samrash Goila
Ireland - Chef interrupted, Trevis L.Gleason ( Coffee Town Press )
Mexico - El dulce artisanal de Mexico, Carlos Irigoyen
Scotland. -Mary’s meals, the shed (William Collins)
Singapore -The best of Betty Saw ( Marshall Cavendish )
Spain - Mis postres, Angelita Alfaro, (Anaya)
Sweden - Arets Svenska Maltidslitteratur Carl Jan Granqvist, Barbro Stanley
UK - The perfect meal, Charles Spence, Betina Piqueras ( Wiley )
USA – Chinese cuisine around the Grand Canal, Irving B.B.Chang, Jacqueline Newman (Createspace)
USA - Frank Avalon Italian Family Cookbook ( St Martin )
USA – The Antarctic book of cooking , Carol Devine ( Harper Collins )

A07 - TV – English

Canada - One world kitchen, Chris Knight, ( Touchwood)
India - Made in India, K. Vijaykar - (Jaico)
Ireland Clodagh Irish kitchen, Clodagh McKenna ( Kyle Books )
New Zealand – For the love of, Kasey and Karena Bird
South Africa - Two, Selina and Leandri Van der Wat (Struik)
UK-From Venice to Istambul, Rick Stein ( BBC Books)
USA - Essential Emeril ( Oxmoor House )

A08 - TV – Europe

Belgium - Op de groe, Sophie Dumont (Manteau)
Finland - Valpalat, Hanna Sumari ( read me.fi)
France - Je ne Lache rien,Philippe Etchebest
Germany - Heimatkuche, Martine und Moritz, ( NRW)
Italy - Good food, Csaba Dalla Zorza ( Guido Tommasi)
Portugal – Na Cozinha com Henrique Sa Pessoa ( Leya)
Spain Castellano - Robin Food, David de Jorge, Martín Berasategui (Grijalbo)
Spain Catalan Cuina de divendres, Pep Nogue ( Cossètania )
Sweden -Mat av Mastid, Sandra Mastid ( Bonnier )
Switzerland – Menu per orchestra, ( Corsi )

A09 - TV – World

Argentina - Las Receitas de Elsa Rodriguez ( Planeta)
Brazil - As melhores Receitas do Mais Voce, Ana Maria
Braga ( Globo )
Chile - Hecho en Chile, Juan Pablo Mellado ( Planeta)
Malaysia - My Sucre Story, Nouriah Abdallah ( MPH )
Peru - Teresa Ocampo,historia de mi Cocina ( USMP)
Philippines - Judy Ann kitchen, Judy Ann Santos ( Anvil )
Venezuela - Edgar Leal ( Mix and Match )

A10 – Innovative

Canada - L’essentiel de Francois Chartier ( La Presse )
China - 3D coffee ( CHLIP )
France - Migrations, Eric Guerin ( La Martiniere)
Germany - Desserts Von Grill, Matthias Hoffmann( Mathaes )
Hungary - Gierekcipoben a Konyhaban ( Csipet )
Italy - La table vivante, Pierre Jantou (Skira)
Luxembourg - Innovante et rapide, Ben Weber (Schortgen )
Netherlands - All day breakfast, Denise Kortlever (Unieboek) )
Spain - Muerte a la carta, Andrés Madrigal, Eric Frattini ( Poe Books )
Sweden - Tekniske Kokbok , Per Olof Hege( Jure Forlag )
Switzerland- Menu per orchestra (Corsi)
UK - Mexico from the inside out, Enrique Olvera (Phaidon)
USA - Cognitive cooking with chef Watson ( Source books)



A11 –Entertaining

China -Brunch (CHLIP
Czech - Laskominy, Denisa Bartosova( Smart Press )
Germany - Grill Henssler ( GU)
India - Family secrets,Zarine Khan, Ashima Nardin ( Roli Books)
Ireland - The Jewish wedding cookbook, ( Lunch Box)
Italy -Country charme, Eleonora Miucci ( Malvarosa )
Netherlands - De verities taffel, Karen Luiter
Portugal - Casa do Marques
Singapore - Party perfect Peranakan bites (Marshall Cavendish )
Sweden - Hedonisten, Daniel Crespi (NOK )
Switzerland - Blitzrezepte fur taste, Claudia Schmidt ( AT Verlag )
UK - The Royal Heritage cookbook ( The History Press
USA - The plantPower way, Rich Roll, Julie Platt ( Avery)

A12 - First Cookbook

Brazil - Bela Cozinha, Bela Gil ( Globo)
Canada - Brown eggs, Aimee Winbush-Bourque ( Retail )
China English - Crazy dumplings,(Two Americans in China) Czech - Koko’s menu, ( Smart Press )
France- Ma patisserie, Laurent Le Daniel ( Brigitte Eveno)
Gibraltar - The Rock Kitchen, Zoe Torres,
India - Tiffin, R.Srinivas ( Rupa )
Morocco - La decouverte des des epices du Maroc, Habiba Ajaoui, Frédérique Thévenet ( Editions Le Fennec )
South Africa - Tasha timeless cafe classics, Natacha Sideris ( Jonathan Ball )
Spain -Recetas para Alba, M. Victoria Morales ( Círculo Rojo )
Switzerland French - Les recettes de Virginie ( Attinger )
Switzerland German - Tradition Passion , Dario Cadonau, (Weber )
UK - Rosa’s Thai cafe, Saiphin Moore ( Mitchell Beazley )
USA - My life on a plantPower, Kelis Rogers (Kyle Books)

A13 – Bloggers

China - Soba ( CHLIP)
Costa Rica - Costa Rica chica , Jen Beck Seymour ( Createspace )
France - Chine, Margot Zhang (Mango )
Germany –Franzosische kochen mit Aurelie ( Bassermann)
India – Guinaz Ka Pakwan
Norway – Manuelas cake bible, Manuela Kjelen ( Gyldendal)
Peru- Las Recetas imprescindibles de Yanuk
Spain Castellano – La Cocina de Isasaweiss, Isabel Llano (Anaya )
Spain Gallego - As lambonadas de Kukinhas, Elisa Casal Couto
Sweden – Kokbok for varldens (Bergvist)
UK -Deliciously Ella, Ella Woodward ( Yellow Kite
USA - Grand Baby Cakes, Jocelyn Delk Adams ( Agate Surrey)

A14 – Self published

Brazil - Barriga seca ja, Hugo Klemar Neto
Costa Rica - Costa Rica chica, Jen Beck Seymour (Createspace )
India - Guinaz ka pakwan, Syeda Guinaz Tareen (Partridge)
Italy - Dolcemente cremoso, Chiara Milli
Peru – El olivo en el Peru, Luis Alberto Kouri
Scotland - Baking with Melanie Andrews
Spain Castellano - Del sofá a la Cocina , Daniel López
Spain English – Olive Oil, love at first taste, Laura Gosalbo
Sweden - Kokbok for Varldens (Par Bergkvist)
UK - Traditional Kurdish foods , Ala Barzinji

A15 - Cooking Schools

Argentina - ADN golosinas, Ingrid Lilian Cuk ( Escuela  del chocolate )
Canada - Saveurs de saison (Sylvain Harvey )
Chile - Hecho en Chile, Juan Pablo Mellado (Planeta)
China - Western Cuisine, Wang Seng ( CHLIP )
Ecuador - Ancestral antología de sabores ( Escuela de Cocina Escoffier )
France - Ecole de l’excellence culinaire, Institut Bocuse ( Larousse)
Germany - Kochen Mith Freunden, Christian Wrenkh ( Stifting Warentest )
Hong Kong - HK local snacks ( Chinese Culinary Institute)
India A culinary tour of India, Yogesh Singh ( Institute
Hotel Management )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Philippines – 50 years Maya Kitchen Culinary Arts ( Anvil )
Singapore - Temasek hawkers classics,Temasek Polytechnic (MC)
Spain – Postres en restauración, Manuel García ( Síntesis – Escuela Hostelería Madrid )
Thailand - Doi Chaang coffee book, ( Doi Chaang Academy )
UK - How to cook, Nigel Brown ( NBC Associates )
USA - Secrets of La Varenne kitchen, Anne Willan

A16 - Cookbook bookstores

Canada - English - Montreal cooks, Jonathan Cheung (Figure) Canada - French - Tomate, Anne Fortin ( Modus Vivendi)
Italy - All ombra di mandorli in fiore , Rossella Venezia ( Bibliotheca Culinaria )
Netherlands - Heerlijk Amsterdam, Jonah Freud ( Good Cook )
Sweden Till bords , Monika, Lisa Eisenmann ( Bonnier )

B - Publishers

B01 - Best Publisher

Brazil - Senac
India - Roli Books
Ireland – Gill MacMillan
Italy - Slow Food Editore
Singapore -Marshall Cavendish
Sweden - Norstedts
UK -Kyle Books
USA - Williams Sonoma

B02 - Cookbook of the year

Belgium - BBQ Bijbel, Peter De Clercq ( Lannoo)
Brazil - Art in the kitchen, Andre Boccato, Monica Leite (Boccato Books)
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Ireland - Sea Gastronomy, Michael O’Meara (Artisan House) Italy - Italian Gourmet, Marco Ghiotto, Gio Martorana ( Mondadori)
Netherlands - With our own hands,Frederic van Oudenhouven, Jamila Haider (LM)
Portugal - Algarve Mediterraneo ( Tinta da China)
Spain- Catalan - El Recuit, Recuit, Tano Pisano ( Omega )
Sweden - Tal om Lackerheter, ( Kungliga Skogs)
Switzerland - Ma Suisse, Irma Dütsch,(Werd)
USA - The Oxford companion to sugar and sweets ( OUP)

B03 - Book magazine

Brazil - Publishnews
Germany - Frankfurt book fair Quarterly
South Africa - Books live, Helene Prinsloo

B04 - Food magazine

Digital
Canada - Appetite for books newsletter
Ireland - The taste
USA - Chef Stirring

Print
China – World Cuisine
China English - The Cleaver quarterly,
France - 180 C
Germany - Oyster
Lithuania - VMG
Netherlands - Sabor
New Zealand - Cuisine
USA - Gather

B05 - Foreign rights buyer

Brazil – Boccato
China – CHLIP
France – Marabout
Germany – Heel
UK - Phaidon

B06 - Photography

Brazil - Bela cozinha 2, Sergio Coimbra ( Boccato)
Canada - Culinary art, Marianne McEwen ( I cook Publications )
Chile –Cultivos invisibles bajo el mar, Claudia Pool ( Gipart)
China English - in Manchuria, Michel Meyer ( Bloomsbury)
Denmark - Bornholm ( Muusmann )
France - Only for your eyes, Patrick Rougereau (Studio Rougereau )
Germany - Das dandy Kochbuch, Melanie Grundmann
India - The Udupi kitchen, Sanjay Ramchandran ( Westland) Israel - Roasted figs and lentils, Michael Revivo ( Lunch Box )
Italy - 81,6 Food Art Book, Julia Hildebrand, I. Hatz ( Longo )
Sweden - Den Nya Hhusmanskosten, Paul Svensson ( Norstedts )
Switzerland – La cuisine du Gibier à plume d’Europe,
Pierre –Michel Delessert, Benoit Violier ( Favre )
UK -Cooking with yogurt, Ilian Iliev
USA - Food, gift, love, Maggie Batista (HMH)

B07 - Illustrations

Brazil - Caderno de receitas da Magali ( Senac)
China - Vegan , Alina ( PHEI )
France - Cuisiner sans recettes, infographie ,Bertrand Loquet ( Hachette Pratique)
New Zealand – Beezy bees food shapes board book,( Upstart )
Sweden - Alla fingrar grona, Tatiana Skirbidova ( Lux Publica )
Switzerland - Das Persischer Kochbuch, Gabi Kopp (Jacobi Stuart )
UK – Rather cool coloring, la petite patisserie, E James ( Kyle Craig)
USA - Noodles Magic, Meilo So, Roseanne Theong ( Orchard )

B08 - Design

Brazil - Art in the kitchen, Andre Boccato, Monica
Leite ( Boccato Books )
Chile - Donde guia de compras ( Embrio Creativo )
China - Enjoy your baking, ( Qingdao )
France - Traite de Miamologie, ( Thermostat 6 )
Germany – Aufs Brot Schacht ( Matthaes )
Italy - Tavole d’autore, Francesca Moicheni ( Bibliotheca Culinaria)
Japan - Ekiben, Tomura Aki ( IBC )
Peru - Cebiche and other Peruvian food ( Estruendomudo )
Spain – To be gourmet, Beatriz Rodriguez Vallino ( Nobel )
UK - The Breast Cancer Cookbook , ( Quadrille)
USA - For love of Lavender, Sunny Savina, ( Chatwin books)

B09 - Foreign rights seller

France – Alain Ducasse
Greece – Vefa Alexiadou
New Zealand – Annabel Langbein
Portugal – Chakall
UK – Nigella Lawson

B10 - Series

Brazil - Cozinha sos Pressão,Hell’s Kitchen, Carlo Bertolozzi ( O Fiel Carteiro )
Germany - Lempertz
Singapore – The little Cantonese, Teochew (MC)
Sweden - Cafebok ( Isaberg )
UK - From the source, ( Lonely Planet )
Wales - Flavours of Wales pocket edition

B11 - Corporate

China - Encyclopedia ( Qingdao )
Chile- Sea change , ( Verlasso )
France - Haute Cuisine Air France ( Gallimard - Alternatives)
Japan - From toothpicks to the world, Osamu Inaba ( Koeisha )
New Zealand – The cakes, Jordan Rondeli
Portugal - Bimby bolos (Vorwerk)
Spain -Aceites y oliveiras de Galicia, Xurxo Lobato, Omayra Lista (Aceites Abril)
Thailand- Maepranom book, Suthipong Suriya ( Amariv )
UK - Beautiful food, the art of African catering, Caroline Afolalu

B12 - Translation

Austria - Turkei vegetarisch, Erkide Tangcul
Canada - Three times a day, Marilou Bourdon
China - Korean dinner party (CHLIP ).
Greece -Les Saveurs de la Grece, Eirini Togia ( Stergiou )
India - Recetas de Cocina casera, Prasendjeet Kumar
Lithuania Vegetariski (Baltos Lankos)
Norway – Hurtigruten Coastal kitchen Andreas Viestad ( Hurtigruten )
Portugal - Eat Portugal
Spain - Diccionario gastronómico 10 idiomas, Isabel Mata Vicente
Sweden – The magical cuisine of Drakamöllan
UK - Preserving, Ginette Mathiot, Clotilde Dusoulier ( Phaidon )
USA - Essential Turkish cuisine, Engin Akin ( STC)

B13 - Printer

Brazil -Imprenta Oficial - Box Irma Rocha
France - Art et Caractere - Book Mimi Fifi, Glouglou,2 ( Epure )
Peru - Punto y Grafía - Cocina fusión de Copan y Los Andes
Latvia – PNB print, Book-Plov, Stalic Khankishiev
Slovenia - Gorenjski Tisk- Patisserie Le Daniel ( Brigitte Eveno )
Sweden - Elanders Faith Hassler, book Arets Maltidslitteratur 2014
USA - Worzalla printers-Book The Tanglewood picnic, Gina Hyams

B14 - Digital e-books

Brazil -Cozinha de afeto, Alexandra Gonzalez
Cuba - La Cocina Cubans en multimedia, Vilda Figueroa, José Lama ( Conservación )
France - La cuisine de reference 2015,N. Maincent Morel (BPI)
Greece - The forgotten four flavors diet,Elin Kefalidis ( Stergiou)
Portugal - Viagens pelas receitas de Portugal ( Caminho da Palavra)
Singapore - Eat and drink, ( Singapore Tourism Board)
Spain - Neurogastronomía, Chef Doctor Miguel Sánchez Romera
USA - The proof and the pudding, Jim Henle ( Princeton University )

B15 - Websites - Institutions

Bermuda - Bermuda cuisine, Keith Archibald Forbes
Croatia - A taste of Croatia.org
Denmark – Foodie heaven - New Nordic cuisine ( visit Denmark )
France – Qualitelandes.com
Ecuador - Por el sendero de los sabores Yachay
Georgia - Taste Ajana 2015 (Tourism Ajana )
Japan - Taste of Japan ( JNTO )
Netherlands - Food - Dutch cuisine,( NBTC - holland.com )
Taiwan - Taste of Taiwan ( Tourism Bureau )
UAE - Feast on a global culinary scene ( Dubai Tourism)
UK - British food, ( Visit Britain )

B16 - Bestsellers - Brands

B17 - Digital - Institutions free PDF

Belgium Chocolate experiences in Flanders (Visit Flanders)
Croatia - Istra gourmet 2015-2016
Denmark - Meet Danish food producers ( Food from Denmark ) France – Les tables de Nantes, Richard Baussay ( Interloire Nantes)
Macau - Restaurant and eateries guide ( Macau tourist office)
Poland - Taste of Poland( Polish Tourism Organization
Scotland- A taste of Scotland Foodie Trails ( visit Scotland)
USA - Hungry heart cookbook, ( Beth Israel - Harvard Medical )

B18 - App

Australia - Summer table, Jodie Blight ( Hello Table)
China- Meishilife app
France - Michelin restaurants free app
Italy - Itineraries del gusto in Torino,(Museo Del Gusto )
Malaysia - Tourism Malaysia App
Malta - Malta dishes, Christopher Carl Borg ( Vioside Malta )
Northern Ireland - Gluten free Ireland app,
Spain - Bocados solidarios ( Acrame- Boetic - Tablook )
USA - Touch Bistro

B19 - Websites - Private

Colombia - En su Mesa, (MNR)
Dominican Republic - Gourmet portal
France - LaListe.com
Lithuania – VMG online
Myanmar - Wutyee food style, Cho Wut Yee
New Zealand - Shared kitchen, Julie and Ilaria Biuso
South Africa- Josh kitchen kids cooking club
Sweden - Koket.se
USA - The whole 30, Melissa Hartwig

C - Countries

C01 - Local

Austria - Wachau Kochbuch, Christine Saahs (Brandstatter)
China- A bite of Tibet ( People Daily Press )
Croatia - Marenda on Brac, Maja Dukac ( Imemia )
France - Maison Kammerzell , Maurice Rougemont ( Le Chêne )
Malaysia - Pesta Nukenen,Datin Nikki Lugun ( Wildman )
Mexico - Gran libro de la Cocina Yucateca, William Rodríguez Manzanilla ( Dante )
Micronesia - Let’s cook local recipe book (Pohnpei island food community )
Norway - Rune, Margit og Moi ( Vigmostad) Philippines - Country cooking, Michelangelo Fenix (Anvil )
Scotland - Shetland food and cooking, Marian Armitage ( Shetland Times )
South Africa - Taste the Little Karoo, Beate Joubert (Struik )
Spain -Tesoros gastronómicos de Aragón ( Almozara )
USA - New Prairie Kitchen, Sommer Miller (Agate)

C02 - Foreign

Australia - Every bite takes you home, Hayden Smorgen ( Ilura )
Austria – Von Gluck Gemeinsam zu Essen, Wren Kih ( Brandstatter )
Bangladesh -Foreign recipes with local ingredients, Aleya Arzuman ( Shrabon )
China - Seasons ( PHEI )
France - Mon Irlande,Trish Deseine (Hachette Pratique)
India – Paramanga Prapancha, Veena Bhat ( Prim )
Japan - British home cooking, Tamao Sako ( Sokai Bunka)
New Zealand – The great Australian cookbook (PQ Blackwell)
Peru- Coma y Punto,Jorge Salazar ( Penguin )
Portugal- Bimby na Rutas (Bertrand )
Singapore - Fuss free Filipino food ( MC)
Sweden- Sehr Gut, Andreas Frohb, Tomas Tengby ( Massolit )
UK - From Birmingham to Bombay, Alan Coxon ( Createspace)
USA - The food of Taiwan, Cathy Erway ( HMH)

C03 - French

Australia - The French baker, Jean Michel Raynaud ( Murdoch Books )
Brazil - Vive la cuisine, Laurent Suaudeau, Claude Troisgros ( Boccato )
France - Le Lexique Culinaire de Ferrandi, Kilien Stengel ( Hachette Pratique)
Germany - Fabelhaft Franzosische, ( Callwey )
Israel - The best patisserie in Paris, Sharon Heinrich ( Lunch Box )
Japan - Cuisine Française, Denis Ruffel, Machiko Shiing ( Il pleut sur la Seine )
Netherlands - Le garage, ( Komma )
USA - Atelier Crenn , Dominique Crenn ( HMH)

C04 - Italian

Belgium - Het bestie van Peppe, ( Studio 100)
Argentina - Pura Cocina Italiana, Donato de Santis, ( Carapulta)
France - Ma petite épicerie, Alba Pezone ( Hachette Pratique)
Germany – Vegan Italian style,Attila Hildmann ( BJVV )
Italy - Segreti di Cuina, Marco Follieri ( Rogiosi )
Sweden – Paolo’s Pizza og Pasta, Paolo Roberto ( Bonnier )
UK - Five quarters, Rachel Roddy( Saltyard books)

C05 - Mediterranean - Dun Gifford Award

Australia - Anatolia ( Murdoch )
France - Tandem, Pourcel, ( Glenat)
Germany - Griechische Meze, Elissavet Patrikioc ( Coppenrath )
Gibraltar - The Rock Kitchen, Zoe Torres
Greece - With a smell of cinnamon, ( Minoas)
Italy - De Mari nostro, Roberto Abbadati
Netherlands -L’art de la table, Marcel Gintare ( Aerial Media)
Portugal - Living Portugal with Mediterranean on the table ( CTT )
Spain - La Cuina de la Senia, Almuni Balada ( Onada )
Sweden – Sin gluten Spansk magi I Koket,Riki Simic (Skabetti)
UK - Turkish delights,John Gregory - Smith ( Kyle books)
USA - New Mediterranean table, Sameh Wadi ( Page street)

C06 -Scandinavian

Australia - New Nordic, Simon Bajada ( Hardie Grant) Denmark - Rug, Rikke Holm ( Muusmann)
Germany - Leckeres Island ,Jäger (Books on Demand)
Iceland - Eg vil fisk, Aslaug Jonsdottir, (Forlagid)
Norway -Kokkelaere, Tom Victor Gausdal ( Forlaget )
Sweden - Nya nordista Koket, Margareta Schildt (Nordstedts )
UK - The Nordic cookbook,Magnus Nilsson ( Phaidon)
USA- Fire and ice, Darra Goldstein (Ten Speed )

C07 - Eastern Europe

Austria - Das grosse Buch der ukrainischen Kuche ( Leopold Stocker )
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Croatia - Theatre on a plate, Dragan Grbic ( Redak)
Czech - Recipes from the heart of Europe, Jitna Rakiosnikova ( Smart Press )
Germany - Culinary Balkanica ( Frank – Timme)
Italy - Il nostro viaggio, Emilia Bukovic ( Infinito )
Slovenia - At the table with the Slavs, Janez Bogataj (Forum Slav Culture)
UK - Mamushka, Olia Hercules ( Mitchell Beazley )

C08 - Asian

Indonesia - Trailing the taste of Gorontala ( Omar Niddu Foundation)
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz ) Malaysia - Culture , identity, food ways in Terangganu Chinese (Siide)
Maldives - Taste of Maldives, Orietta Maffei, Claudia
Stiatti ( Horuz )
Singapore -Burmese food stories, Bryan Kosh ( Kochipili)
Thailand - Surviving Thai cuisine, Terence Doyle ( BooksMango )

C09 - Chinese

Australia - Spice temple, Neil Perry ( Lantern)
Brazil - China made in Brazil ( Babilonia cultural)
China - 100 dishes you must eat, ( Life bookstore )
China English -Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Germany - Vegane Suppen aus China, (Drakenhaus )
Singapore -Delightful Nonya treats ( MC)
UK - A.Wong, ( Octopus )
USA - From farm to Canal Street, Chinatown, Valerie Imbruce ( Cornell University )

C10 - Indian

Austria - Spirit and spice, Michael Langoth ( Styria)
Canada - A spicy touch, ( Robert Rose )
France - Alimentation et mode de vie des Tamouls ,
Chantal Malenfant
India - Kerala Four o’clock temptations, Kimi Sunil Kumar ( Cuisinart Publishing )
Scotland – The real taste of India, Shabu Natarajan
Singapore - Sham’s kitchen, Priyanka Rabendram (Partridge )
UK - Benares, Atul Kochar ( Absolute Press)
USA - Richa’s Indian kitchen, Vegan, Richa Hingle

C11 - Japanese

Australia - Masu, Nic Watt, (Murdoch)
Belgium - Basic Japan, Ivan Verhelle ( Lannoo)
Canada - Complete guide to sushi and sashimi, Jeffrey Elliott ( Robert Rose)
Chile- Ciro Watanabe en su salsa ( Planeta )
China - Pates, cremes, pains ( Quotidien de la Clarté )
France -Restaurant Yukawatan ( Glénat )
Japan – Kyoto Hyotei , Japanese cuisine in 4 seasons (NHK )
Singapore- Kawai Bento, Shirley Wong (MC)
UK - Nanban, Tim Anderson ( Square Peg )
USA -Preserving, Nancy Singleton Hachisu ( Andrews McMeel )

C12 - Arab

Argentina - Gran libro de la Cocina Árabe, chef Abdala ( Atlántida )
Oman - The food of Oman, Felicia Campbell (Andrews McMeel )
South Korea Muslim friendly restaurants in Korea (KTO)
Taiwan - Muslim dining in Taiwan ( TBROC )
Turkey -Erkem do em Islam mutability ve Kulturu, Omar Akkor
UK - Halal Matters, (Routledge)
USA - My life, my food, my Kurdistan, Chiman Zabari

C13 - Africa

Burkina Faso - Le restaurant Tchara, Julie Courel, Annie Comolli (Hermann)
Guinea Bissau - Da Terra a Mesa, Abdon Manga ( Fundazione Slow Food )
Ivory Coast - Protection des maladies en Afrique grace aux aliments, Jules Kouassi (Harmattan Côte d’Ivoire)
Kenya - The Zen Garden cookbook, Shivani Radia, Barbara Minishi ( Bamboo )
Mozambique - Taste of Mozambique, Mena Gomes (Gomes )
Namibia - Life on a table, Antoinette de Chavonnes Vrugt ( Venture )
Senegal - Alimentation et santé des enfants, 1905- 1960 ( Harmattan Senegal )
Sierra Leone - from earth to table, (Slow Food )
South Africa - Home food from my kitchen Sarah Graham (Struik )
Uganda- A kitchen in Uganda, seasonal cooking, Sophia Musoki

C14 - Latin America

Argentina - El producto Argentino, Dolli Irigoyen ( Planeta )
Brazil - Brasilidades, Reinhard Pfeiffer( Alaude )
Chile - Memorias del Merken y alimentación Mapuche, Sepúlveda ( Consejo Nacional)
Colombia - Mercados vivos, Maria Lia Neira Restrepo ( MNR)
Costa Rica - Cocina y tradición, Isabel Campabadal ( Ojala)
Guatemala - Viviendo la Receta Guatemala, Mirciny Molinatis ( Dbuk )
Mexico - Sabor Cubano, ( Ambar Diseno )
Peru - Cocina peruana, Sara Beatriz Guardia ( USMP)
Puerto Rico – El secreto de la vida a base de plantas Draco
Rosa ( Aguilar )
Uruguay - Especias, semillas, y condimentos, Alesandro
Sequeira ( La Plaza)
Venezuela – Recetario gastronómico, José Manuel Lovera , Yuri Ascano ( Fundación Artesano )

C15 -Street food

Canada - Curbside, Adam Hynam- Smith ( Whitecap)
France - La cuisine vietnamienne du Camion Bol, Nathalie Nguyen ( Mango)
Germany - Asian Street Food, Leistner ( Christian )
Kosovo - Street food Kosovo, Mirjam Letsch (Street food world )
Norway - Gatemat,Stian Floer ( Forlaget )
Peru - La comida ambulante popular (USMP)
Singapore - Temasek Hawkers classics (MC)
Thailand - Thailand best street food, Chawadee Nualkhair (Tuttle)
UK - Anna Mae Mac n’ cheese (Square Peg )
USA - The single guy cookbook, Avi Shemtov ( Page Street )

C16 - Jewish

Australia - Falafel for breakfast, ( Murdoch books )
Germany - Die moderne judische Kuche, Leah Koenig ( Jacoby Stuart )
Israel - The Jewish wedding cookbook, ( Lunch Box )
South Australia - A taste of Israel, Nida Degutiene ( Struik )
UK - Jewish Festive Food, Marlena Spieler, (Lorenz)
USA - Falafel nation, Yael Raviv (UNP- Nebraska)

C17 - USA

Australia Fried chicken and friends (Murdoch books)
Netherlands - Powerfood, van Friesland naar New York ( Unieboek )
Norway - Thanks for the food, Whitney Love
Switzerland - Ready to eat, Eva Maria Von Wyl ( Hier und Jetz )
USA - New York one food wonders, (Globe Pequot )

C18 - Asian published outside Asia

Canada English - Chicken in the mango tree,Jeffrey Alford ( Douglas McIntyre)
Canada French - Izakaya, Michel Jodoin (Editions Lishizen)
France - La vraie cuisine japonaise Hirohisa Koyama ( Le Chêne )
Germany - Indonesish vegetarisch, ( Haedecke )
Poland -Tradyce Korei,Hanami
Singapore - Asia Light, Ghillie James. (Kyle books
Spain – Delicious Myanmar, Juan Gallardo ( Jet launch)
Sweden - Jens Linder Korea ( Massolit )
UK – Eating together, Jean Duruz, Goik Cheng Kho ( Lorenz)
USA – Chopsticks, Q.Edward Wang, ( Princeton University )

C19 – Africa published outside Africa

Canada - Zeenaz Cookbook ( TMT )
Cape Verde - Taste of Cape Verde , Pereira, ( Mena Gomes)
Ghana – The Ghana Cookbook, Fran Osseo-Asare (Hippocrene-USA)
Netherlands – Edible insects in Africa, Josiane Cloutier ( Agromisa - CTA )
UK -The Groundnut cookbook ( Michael Joseph )
USA - Senegal, Pierre Thiam (Lake Isle )

C20 - Latin America published outside LA

Australia - Gourmet Pilgrim Mexico, Jay Stewart (Gourmet Pilgrim )
France - La cuisine venezuelienne, Juan Martinez Marcano ( 7 écrits )
Germany -Sudaka, Chakall ( DK )
Italy - Not food for old men, Baja California, Giovanni Simeone ( Sime)
Sweden - Tacoloco, Jonas Cramby ( NOK )
UK - Lima, Virgilio Martinez., Luciana Bianchi ( Mitchell Beazley)
USA - Enchiladas, Cappy Lawton (Trinity University )

C21 - Caribbean

Jamaica -Harambe for the holidays, Rita and Cedella Marley, Corinne Tobias
Martinique - La papaye dans tous ses états, Maryse Dyaboa
Saint Lucia - Hotel Chocolat , Angus Thirlwell, Peter Harris (Headline UK)
UK- Caribbean Modern, Shivi Rasmoular (Headline )
USA - Congotay,Congotay, Candice Gocher (Routledge)

C22 – Silk Road

China – A bite of Tibet, ( People Daily Press )
France -Carnet d’une route de la soie, Paule et Arthur (Artisans Voyageurs )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Netherlands – With our own hands, Frederic van Oudenhouven, Jamila Haide ( LM)
Russia – Plov, Stalic Khankishiev
USA - Re- Orienting cuisine, Kim Kwang Ok (Berghahn Books )

D - Lifestyle

D01 - Sustainable

France - Vous etes fous d’avaler cela, Chistophe Brosset ( Flammarion )
Germany - Food Report 2016 ( Zukunft Institute)
Italy - Pour faire un plat, il faut une graine(Fondation Slow Food)
Mexico – Alimentos sostenibles a la carta,( Conabio Calmil)
Solomon Islands - Keeping food on the table ( Ministry Fisheries )
UK - Food for thought, Vanessa Kimbell, ( Kyle Books)
USA - Bread Wine Chocolate, Simran Sethi ( Harper Collins)

D02 - Health and Nutrition

Austria - Basick Essen, Viva- Mayr ( Brandstatter) Belgium Food 2 run, Renata Reher ( Manteau )
Canada - The diabetes cookbook, Laura Cipillo ( Robert Rose )
Cyprus - Nutrichef, George Kyprianou, Ntorzi Nikoleta ( University Nicosia)
Denmark – Opskriften på sejr, Lone Viggers ( Viggers)
Finland - Valipalat, Hanna Sumari ( read me.fi )
France – Zéro sucre, Daniele Gerkens ( Les Arenes )
Italy – Good food, Csaba Dalla Zorza ( Guido Tommasi )
Japan – Washoku with seven vegetables; Iroha Hara
Spain - Somos lo que comemos , Pilar Plans ( Lid )
Sweden - Den bla Maten, Niklas Ekstedt, Henrik Ennart ( Ordfront )
Turkey - Health and beauty home remedies, Aslihan Koruyan Sabanci
UK - Healthy Eating to reduce the risk of dementia, ( Kyle Books )
USA - Cooking for Chemo, chef Ryan Callahan

D03 - Children

China- Say Byebye ( CHLIP)
Colombia –El desafío inesperado, Maria Villegas,(Villegas )
Germany - Nina und der Tomater Fisch (LeibnitzInstitute)
Iceland - Eg vil Fisk, Aslaug Jonsdottir (Forlagid)
New Zealand - Clara’s cookbook, Clara Donne ( Express Communications)
Spain - Pequeño gran chef, Marian Montoro Blanco ( Juventud )
Sri Lanka - Breakfast in the jungle, Varuika Ruwanpura
Sweden - Odla, Clara Lidsrom, Anna Karin Nyberg ( Rabe Sjogren )
Switzerland - Kinder an der Herd, Claudia Seifert, ( AT Verlag )
UK - Are you what you eat? ( DK )
USA - Weird but true food, (National Geographic)

D04 - Food writing

Australia - Apple blossom pie, Kate McGhie, ( Murdoch Books )
Chile - Cocina poética de Chile, Francisco Fantini (Fundación Gourmet Patagonia )
France - Savourer la vie, Guy Savoy (Flammarion )
India -Annapurini, Sabita Radijakrishna ( Roli Books )
Slovenia - Burek, Jernej Mlekuz ( Central Europe University Press)
Spain - La Ultima Cena, Miguel Angel Almodovar ( Anaya)
Sweden – Bon vivant, Gunilla Kinn, Edward Blom, ( Norstedts)
UK - The Food Lover’s Anthology, Bodleian Library ( Oxford University)

D05 Culinary History

Canada - Nourrir la machine humaine au Quebec, Caroline Durand ( McGill University)
China - Beijing Imperial Cuisine ( PHEI )
Croatia – Okusi Straha, Dragan Grbic ( Redak )
Finland - 100 Finnish wartime recipes ( Kustainosliike)
France -La gourmandise et la faim Jean Claude Bonnet ( Livre de Poche)
India - History of Indian Cuisine, Gajanaj Sirke ( Shroff )
Italy - Conegliano, ( Club Magnar Ben )
New Zealand – The NZ kitchen in the 20th century, Helen Leach ( Otago University Press )
Singapore - The Singapore Heritage Cookbook ( Nanyang Polytechnic)
Spain - El estado de las gastronomías, Fernando González ( Nobel )
Sweden - Ancient food ways, Ulrika Soderling(Roos Tegner )
Switzerland-French - Willy Russ, la Guerre 14-18 et Suchard ( Alphi )
Switzerland German - Quinto quarto, Schinharl ( AT Verlag)
UK - Pleasures of the table, Christine Hardiment (British Library )
USA - From Canton restaurant to Panda Express, Hai Ming Liu (Rutgers
Venezuela - El pastel que Somos. Miko Popic

D06 - Culinary Travel

Australia - Food Tourism, John and Linda Stanley ( Cabi)
Belgium - Must eat Amsterdam, Luc Hornaert, ( Lannoo)
China - Changsha guide ( PHEI )
France Sherazade etait toquée, Mena Fajal ( Les Itineraires )
Germany ADAC camping Kochbuch ( Heel )
Indonesia – Selamt Makan( Spice it up- Indonesian Travel)
Italy - Balade gourmande Venise, Dominique Laporte, Adriana Cardin
Mexico - Cantinas, ( Ambar Diseno)
Northern Ireland - NI Good Food,
Netherlands - Heerlijk Rotterdam ( Good Cook)
Norway- Coastal kitchen, Andreas Viestad ( Hutengruten )
South Korea - Blue ribbon guide 2016 ( Blue Ribbon)
Switzerland - Die Almenkochbuch, Cordula Fleger (AT Verlag)

D07 - Culinary Heritage

Canada - A taste of Haida Gwaii, Susan Musgrave (Whitecap )
China - The secrets of old Shanghai ( Xuelin )
France - Man and food , Aux origines, Mathieu Paley ( 180c)
Germany – Mit Oma am Herd, Nadine Müller, Stefanie Korn
Luxembourg - E.Maufel Letzebuerg ( Guy Binsfeld)
Malaysia - Johor palate, Kalsomine Tais, Hamidah Abdul Hamid
South Africa - Potjiekos and potpourri, Dine van Zyl
Spain - 100 plats indispensables de la Cuina
Catalana, Jaume Fàbrega
USA - The Jenima code, Toni Tipton- Martin (U.Texas Press )

D08 – Institutions – Sustainable Food

Italy -Sustainable Food Pavilion, Expo Milano 2015 ( University California Davis )
UK - What price resilience ? ( The Prince’s of Wales Charities )
USA - Menus of change report 2014 ( Culinary Institute - Harvard)

D09 - Institutions Health and Nutrition

Brazil -Marco de vigilencia alimentaria (Ministerio Saude)
China - Eatology,( East Eat Institute )
Fiji - Pasifika plates, Jessie Pullar ( Pacific community )
France - L’alimentation a decouvert, ( CNRS )
Ireland – Operation Transformation 2015 (RTE )
Malaysia - Malaysian diet, the plain truth, Tee E. Song (University of Malaysia)
Mexico - Cocinando con sabor Mexicano en la insuficiencia renal ( Nutrimentos )
Sweden - Socker och sita Sakura , Ulrika Torell ( Nordiska Museets)
UK - The Royal Marsalen Cancer cookbook ( Kyle Books)
USA - Scientific report 2015 dietary guidelines advisory committee ( USDA)

D10 - Diet

Belgium - Smartmat, Amelien van de Pol ( Lannoo)
Brazil - Alta Gastronomia Myriam Abicair, Filipe Baccarin ( Senac)
Canada - Yum ,Dr. Theresa Nicassio ( D and D )
Denmark - Marathon kokboken, Martin Kreutzer. (Muusmann )
France - Zéro sucre, Daniele Gerkens ( Les Arenes )
Greece - Vefa is cooking slimmer, Vefa Alexiadou ( VA)
Romania- The old chocolate diet, Diane Artene (Createspace)
South Africa- Low carb is lekker, Ine Reynierse ( Struik
Spain -Cocina simbiotica, Miguel Angel Almodovar ( Oberon )
Switzerland - Backen Gluten , lactose free (Coop )
Turkey- Health and beauty home remedies, Aslihan Koruyan Sabancir
USA – The 22 day revolution Marco Borges (Penguin Celebra)

D11 - Family

Canada - Per la famiglie, Emily Richards (Whitecap)
China - 72 breakfasts for children ( Xuelin )
Colombia – El desafío inesperado, Maria Villegas (Villegas)
Germany - Da Mama Kochbuch ( Callwey)
India- Mulasathi, Kanchan Bapat( Menaka )
Japan - Pass the recipe, Hiroko Nomura (Bunka)
Malaysia - Happylicious, Mohana Gill ( Rhino Press )
Netherlands - World Granny kokboken (DIF books )
New Zealand - 21 day marvelous lunch box,Wick Nixon
Norway- Verdens bestie familie kokboken (Gyldendal )
Philippines - Yummy mummy ( Anvil )
Singapore – Sam Leong, a family cookbook ( MC)
Sweden - Mormors mat , Maria Holm (Lava)
UK - Secrets from my Indian family kitchen, Anjali Pathak ( Mitchell Beazley)
USA - Diner Solved, Katie Workman ( Workman)

E - Subjects

E01 - Easy recipes

Argentina - Todas las Recetas, Blanca Cotta ( Planeta)
Australia - The new easy, Donna Hay ( Harper Collins )
Brazil - Cozinha practica, Rita Lobo (Senac )
China - Superpopular home cooking ( CHLIP )
France - Simplissime,Jean Francois Mallet, ( Hachette Pratique)
Germany - Deutsche Kuche, Petra Wohlwerth (Createspace)
Greece - Alone in the kitchen, Dina Nikolou ( Minoas)
India - The art of Indian Cuisine, Rocky Mohan,(Roli Books)
Peru - Las manos de mi madre , Isabel Álvarez Novoa ( USMP)
South Africa - Uitpakkos, H Lotegan ( Lapa )
Spain - Fet a Casa Laura Conde ( Ara Libres)
Sweden – Tine Sommar , Tina Nordstrom (Bonnier)

E02 - Single subject

Belgium - Het spaghetti bolognese book, Filipino Jan’s (Manteau )
Canada - Happy hens and fresh eggs, Signe Langford (Douglas McIntyre)
China - Soups ( CHLIP)
Czech - Flowers cookbook, Jana Vkova ( Smart Press )
Finland - Puuronirja, Tiia Koskimies, (Minerva)
France – Le quinoa, ( Quae )
Germany - Sauen (Heel )
Japan – From toothpicks to the world, Osamu Inaba ( Koeisha)
Mexico - Los chiles nativos de Mexico, R Munoz Zurita (El Equilibrista )
Peru – El Camarón, Blanca Chávez ( USMP)
Spain Catalan - Esmorzars de Forquilla, Sergi de Meia ( Comanegra)
Spain Euskera - Pintxos 2015, ( Asociación de Hostelería de Hondarribia)
Sweden - Rok Johan Akerborg ( Nordstedts)
USA -Empanadas, Sandra Gutierrez ( STC )

E03 - Pastry

Argentina - La pastelería de Juan Manuel Herrera (Atlántida )
Belgium - Bakken , Christophe Declercq ( Lannoo )
China - Afternoon tea ( CHLIP )
France -Tartes gourmands sines, Eric Kayser ( Larousse)
Germany - Suesser Dekore, Andreas Schirmaie- Huber (Matthaes )
Iran – Desserts books, Samira Janatdoust ( Paniz )
Japan -British cake stories, Tamao Sako
New Zealand - Bake me home, Alice Arndell (Harper Collins)
Philippines - Sweet temptations ( Anvil )
South Africa - Sweet, Sam Linsell (Struik)
Spain Castellano- Repostería Casera , Maria Jesús Gil (Lid )
Spain Catalan - Dolços Del món a l’escola, Xavier Mollà
Sweden - Salmiak och saltiakrits, Elsabeth Johansson (Watz Books )
UK – Social Sweets, Jason A Thornton ( Absolute Press )
USA - Prohibition bakery, Leslie Feinburg ( Sterling )

E04 - Barbecue

Australia - Temples of BBQ, Lance Rosen ( LR)
Germany - Grille wir die Weltmeister, Rudolf Jaeger ( Heel)
Hungary - The art of the grill, Dr Pulop Meszaros, David Barath ( Profood )
Norway - Glod, Jan Ivan Nykviist ( Gyldendal )
UK -The Sea Horse, Mitch Tonks, Mat Prowse ( Absolute Press)
USA - Franklin barbecue, ( Ten Speed)
Venezuela - Parilla, Otto Gómez ( Grupo Tei )

E05 - Fish and sea food

Chile - Sea change (Verlasso)
China - Cooking fish ( Qingdao )
Ecuador - Camarón ecuatoriano, Carlos Gallardo ( Universidad de las Américas )
France - Poulpe, Jean Pierre Montanay ( Hachette Pratique )
Ireland – Sea Gastronomy, Michael O’ Meara ( Artisan House)
Italy- De Mari nostro, Roberto Abbadati
Japan - Easy popular fish dishes, Mihoko Tatakubo ( Asahiya )
Peru – El Camaron, Blanca Chavez ( USMP)
Spain - La ballena vasca, ( Cofradia vasca de gastronomia )
UK – Sea Cucumber,Hongsheng Yang, JF Hamel A. Mercier ( Elsevier )

E06 - Vegetarian

Belgium - Vegetables, Seppe Nobels ( Lannoo)
China - Vegetarian diet ( CHLIP )
Canada - Dejeuners et collation ( Groupe Librex)
Finland - Kaxvjkset, Ana Hopia, Tatu Leh (Minerva )
India - Recipes from a diary, Indu Bokaria, Pratibha Jain
Ireland – The Lettercollum cookbook, Karen Austin (Onstream)
Portugal -Cozinha Vegetariana, Gabriela Oliveira (Bertrand)
Puerto Rico – Eris Green kitchen (Boricua Kitchen )
Spain Castellano – De la Huerta al puchero, Florence Domezain,( Esfera )
Spain Catalan - El gran libro dels llegums, Anna Garcia (Cossetània )
Sweden - Ra mat, raw food, Linda Nilsson ( Lux )
USA – The broad fork, Hugh Acheson, ( Clarkson Potter )

E07 - Chocolate,

Australia - The chocolate promise, Josephine Moon ( Allen Unwin )
Austria - Wild aus Chocolate, Eveline Wild ( Pichler )
Belgium Flemish - Chocolate experiences in Flanders ( Visit Flanders )
Belgium French - Encyclopédie du chocolat et de la confiserie ( MJ)
France - Petit Larousse du chocolat, Le Cordon Bleu ( Larousse )
Germany - Chocolate, The reference standard, Bernardini ( Muchomas)
Italy -Chocolata, Csaba Dalla Zorza
Portugal- Dieta de chocolate ( Planeta )
Saint Lucia - Hotel Chocolat ( Headline UK )
Spain - Chocolate, Sandra Mangas ( Aguilar )
Switzerland - Vegan Chocoholic, Philip Hochuli (ATVerlag)
UK - Chocolate fit for a queen ( Ebury )
USA - Guitard chocolate, Amy Guitard ( Chronicle )

E08 - Bread

Belgium - De smaak van brod, Frank Deldaele (Lannoo )
China - Beloved bread ( Beijing S/T )
Germany - Brotbackbuch 2 ( Ulmer )
India - India breads,Padma Vijay ( Westland )
Iran- History of bread in Iran,Willemstad Floor ( Mage)
Netherlands – Meesterlijk Brood, Robert van Beckhoven,
Ria Bitter, (Unieboek )
Philippines - Panaderia , Amy Uy, Jenny Orillos ( Anvil
Poland - Czelej Anna ( Illuminatio)
Spain - Refranes Del Pan , Augusto Jurado
Sweden - Hakan Johansson ( Norstedts )

E09 - Cheese and milk

Belgium Flemish - Bier Kaas, Ben Vinken,Michel van Tricht ( Lannoo )
Belgium French - Fromages suisses sur un plateau ( Switzerland Cheese)
Brazil - Queijos Brasileiros a Mesa, Manuel Beato, Bruno Cabral, ( Senac )
Bulgaria - The Bulgarian cheese cookbook, Ilian Iliev, (Soda)
Canada - Au gre des champs, Gosselin(Passage )
FAO - Milk and dairy products in nutrition, Ellen Muelhoff, Anthony Bennett
Finland - Jogurt rahkat, ( Minerva )
France - Des Fromages et des Hommes, Kilien Stengel, ( Harmattan )
Greece - The real Greek yoghurt book, Ilias Tountoulis ( Anna Blana)
Ireland - The Sheridan’s guide to cheese (Transworld Ireland)
Italy - Buffala, Rosanna Marziale( Italian Gourmet)
Spain - Formatges, 50 millers Catalunya ( Cossetània )
UK - A year in Cheese, Leo and Alex Guarneri ( Frances Lincoln )
USA - Yoghurt culture, Cheryl Sternman Rule (HMH)

E10 - Truffles and mushrooms

Truffles
Australia - The truffle war, Hettie Ashwin ( Createspace )
France - A la decouverte du diamant noir, Alain Bernard
Italy - Discovering the truffle ( Slowfood Editore )
UK -Truffle, a global history, Zachary Nowak ( Reaktion books)
USA - Truffles Pacific Northwest (USDA)

Mushrooms
Ethiopia -Mushrooms, hidden treasures of nutrition, ( LAP )
Ukraine- Smachna kraina, Kostantin Gribnik ( StarogoLeva)

E11 - Fruits

Canada - Hanskap Canada Cookbook, Loretta Bors ( Hanskap Canada)
China - Fruits vinegars ( PHEI )
Cuba - El sabor de las frutas, Vilda Figueroa, José Lama ( Proyecto )
Laos - Peach , Phouthasin Luangyikammatha ( AmazonMedia)
Mexico -Tomate ( Grupo Mexico )
Martinique - La papaye dans tous ses etats, Maryse Dyaboa
Peru – El Pajuro, Simón Escamilo, Cárdenas ( USMP)
Turkey - Antep Fistigi - Pistachio book, Gonka Tokuz, Gazanfer Saglam
UK – Summer Berries and autumn fruits, Annie Rigg (Kyle Books)
USA - Jewels from my grove, Helene Beck ( Chefs press)

E12 - Meat

Austria - Fleisch, Gerd Wolfgang Sievers ( Leopold Stocker)
Cameroun- Elevage des oies , recettes foie gras, ( Pro Agro ISF)
France - Les bouchers charcutiers d’Alsace, ( Carre Blanc )
Germany - Dryaged ( Heel )
Northern Ireland -A bird in the hand, Diana Henry ( Mitchell Beazley )
Scotland – The venison bible , Nicola Fletcher ( Birlinn)
Spain - Hacer en Casa la Hamburguesa perfecta ( Anaya )
Switzerland - Cervelat, Heinz Von Arp, Peter Krebs (AT Verlag )
Thailand - Meat and more, Suthipong Suraya ( Karbala Studio)
UK - Lamb, Brian Yarvin ( Reaktion Books)
USA - The meat buyer guide, 8th edition ( Nami )

E13 - Vegan

Belgium - Lima veggie ( Lima)
China - Vegan, Alina ( PHEI)
Canada -Vegan everyday, Douglas McNish ( Robert Rose).
Germany - Kracht Koch vegan, Marion Kracht (Weltbild )
India - Guilt free vegan,Nandini Gulati, Mala Barva ( Roli Books )
Netherlands- Vegadutchie, Julien Pergrom( Nieuw Amsterdam)
Slovenia - Nekaj Sladkega, Beba Splichal ( Nova)
Sweden - Hjalp veganen, Linda Andersson Hafner ( Ordalaget)
Switzerland - Roh vegan,Christine Mayr , S. Hafner ( AT Verlag )
UK - The fresh vegan kitchen ( Pavilion)
USA - Healthy happy vegan, Kathy Patalsky ( HMH)

E14 - Pastry pro

Brazil - Espressantes na confeiteria, texturas,sabores, Sandra Canela - Rawls ( Senac)
China - Sugar art , Wangseng ( CHLIP )
France - Claire Hetzler patisserie ( Hachette Pratique)
Germany - Saisonale Kreationen,David Scmid ( Matthaes)
Italy - Ph 4.1 ( Chiriotti)
Spain - Postres en la restauración, Manuel García Fernandez (Síntesis)
Switzerland - Murner Life 2015, Rolf Murner ( Foot plus)
UK - Animation in sugar, take 3, Lischetti ( B.Dutton )
USA -Flavorful, Tish Boyle ( HMH)

F – Non profit

F01 - Africa

F02 - North America

USA - Flavours from home, refugees in Kentucky ( U .Press of Kentucky )

F03 - Caribbean

F04 - Latin America

Nicaragua -Taste- The classic collection ( Blurb )

F05 - Asia

Cambodia - Culinary Traditions of Cambodia ( Pour un sourire d’enfant)
Indonesia - Trailing the taste of Gorontala ( Omar Niddu Foundation)
Lebanon - Soup for Syria, Barbara Abdeni Massaad ( Pavilion - Interlink )
Malaysia - Peita Nukenen, Datin Nikki Lugun ( Wildman )
Singapore - Singapore Heritage Cookbook, Tony Khoo, Dr. Leslie Tay

F06 - Pacific

Fiji - Taste of Taveuni cookbook, aunty Volan Yavalanavana

F07 - Europe

France - Tourangeaux et tourangelles a Vos recettes (Anovi)
Ireland – The Dublin cookbook, ( Concept Marketing )
Sweden - Rosakokboken 2 , Anna Benson

F08 - Embassies

France - Aujourd’hui caviar, demain sardine, Carmen et Gervasio Posadas (Epure)
Germany - Kochen fur Deutschland, Petri( Books on demand)
Peru -Gastronomic diplomacy manual, Guillermo Gonzalez Arica

F09 - Cookbook for Peace

F10 - Heads of State

Canada – Sir John’s table ( Goose Lane)
South Korea - Jewels of the Palace, Kangaroo Il Young ( Institute of Korea)
UK - Churchill’s cookbook ( Imperial War Museum)




Les auteurs français en lice pour le award mondial : http://www.livreshebdo.fr/system/files/assets/document/gourmandawards16_0.pdf

CHANDELEUR : Les crêpes à Pont-Croix (Finistère) de Jules BENOIT-LEVY

La gastronomie, lieu d’identité nationale

À partir du règne de Louis XIV, la gastronomie est intimement mêlée à l’apogée de la culture française en Europe. Soutenue par une monarchie absolue et centralisatrice qui manifeste volontiers sa puissance par le faste de la table versaillaise, la grande cuisine française se distingue avant tout par son caractère ostentatoire et sophistiqué. La Révolution entraîne un changement radical dans ce modèle dominant : tandis que les gouvernements successifs procèdent à un redécoupage administratif des territoires, les particularismes culinaires régionaux, auparavant négligés par l’élite parisienne, commencent à être reconnus au début du XIXe siècle. Dans l’esprit pédagogique postrévolutionnaire, qui fait des spécificités locales un élément constitutif de l’identité nationale, les spécialités culinaires régionales apparaissent comme le symbole d’un territoire, au même titre que les autres formes de culture.
 Représentations des spécialités culinaires régionales

À la même époque, le vocable de gastronomie rencontre un grand succès sous la plume des écrivains, et le premier Cours gastronomique, publié en 1808 par Charles-Louis Cadet de Gassicourt, entraîne dans son sillage l’éclosion de toute une littérature autour des recettes régionales. L’abondante iconographie qu’inspire la cuisine au cours des XIXe et XXe siècles rend elle aussi compte de l’importance prise par les spécialités culinaires dans l’élaboration de la mémoire et de la culture nationales. L’imprimerie Pellerin, dont le fondateur fut le premier à éditer en série les images dites d’Épinal au XVIIIe siècle, a ainsi publié une lithographie en couleurs qui, tout en faisant la promotion d’une marque de fourneaux de cuisine à gaz, explique comment confectionner un « pot-au-feu exquis ». Comme dans la plupart des images de ce type, des commentaires rédigés en termes simples accompagnent les illustrations très colorées destinées à un public populaire. Toutes les étapes de l’opération sont représentées ici, depuis l’achat du fourneau auprès des bureaux de la Compagnie du Gaz jusqu’au service du plat lors du repas.

Trois autres peintures, photographiées par François-Antoine Vizzavona (1876-1961), célèbrent elles aussi les richesses culinaires de la France : la première, exposée au Salon des Artistes français de 1906, figure trois Bretons, une femme et deux hommes, en train de manger des crêpes à Pont-Croix, dans le Finistère ; la deuxième, exposée au Salon de la Société nationale des Beaux-Arts en 1912, montre une femme en train de confectionner une soupe aux choux devant un curé ; la troisième, exposée au Salon des Artistes français de 1920, représente une servante préparant dans une grande marmite les produits de la pêche rapportée par son patron. Dans la première peinture, les costumes bretons des personnages assis à la table sur laquelle sont disposées les crêpes et l’aspect rustique de la cuisine et de son mobilier reflètent le fort ancrage local et populaire de la gastronomie au début du XXe siècle.
La deuxième toile évoque la future dégustation d’une soupe aux choux, plat paysan par excellence. Dans la tradition des scènes de genre et des natures mortes de l’époque moderne, ustensiles et aliments sont disposés en abondance dans un désordre savamment étudié sur la table et tout autour de celle-ci. La cuisinière, qu’un effet de clair-obscur met en lumière au centre, finit de remplir une soupière, sous le regard attentif et gourmand du curé auquel est destiné le repas.
La scène que montre la dernière peinture semble se dérouler dans un milieu plus aisé : écumoire en main, une cuisinière dresse sur un plat les crevettes que son patron a pêchées le matin même et qu’elle vient de préparer. Le soin et le plaisir avec lesquels elle effectue cette opération reflètent l’importance de la bonne chère dans les mœurs.

Une mémoire culinaire

Par leurs sujets, ces œuvres jouent un rôle dans la conservation de la mémoire nationale. Comme les livres de recettes et les guides culinaires, elles recueillent et transmettent un héritage culturel qui s’est construit au fil du temps sur un terroir donné et qu’il s’agit de préserver. Ces peintures s’inscrivent dans un mouvement d’intérêt en faveur des spécificités régionales, menacées à la fin du XIXe siècle par la révolution industrielle et l’urbanisation grandissante. La désagrégation des communautés rurales et villageoises entraîne un regain d’intérêt pour leurs modes de vie et leurs cultures, dont la cuisine fait partie. Celle-ci apparaît comme le symbole du terroir et de ses traditions. Par ailleurs, le choix de figures issues de milieux populaires comme acteurs de ses représentations s’inscrit bien dans l’idéologie de la IIIe République, selon laquelle le génie culinaire national émane du peuple qui, bien loin des fastes aristocratiques de l’Ancien Régime, sait parfaitement cuisiner.
(source : Charlotte Denoel)