The end of year gifts are coming early in 2010 for cookbook authors and publishers. Each individual winner will receive in the next two weeks the personal official letter announcing his win at the Gourmand World Cookbook Awards. They also qualify to represent their country in the « Best in the World » competition, with results announced in March 3, 2011 on the first day of Paris Cookbook Fair.
This year 154 countries participated in the Gourmand World Cookbook Awards, entering books in 53 categories. The competition is free and open to all. No other sector of book publishing has the benefits of such an international platform . All countries, authors and publishers, big and small, have the same equal opportunity.
The major trend this year is the rise in quality in Asia and Latin America, the « New World » of cookbooks, while the crisis is limiting the investments of many publishers in the West. The sector is in good health, with the number of cookbook titles increasing from 5 to 10% in the West, such as 9% in France in the first nine months of 2010 in spite of the crisis. In Asia or Latin America the increase is 10 to 20%. For wine books titles, it is even higher.
Here is a selected list of the best cookbook of the year for 57 countries, according to the Gourmand World Cookbook Awards.
Argentina : Siete Fuegos, Mallmann, Kaminky (V-R Editoras)
Australia : Bentley (Murdoch Books)
Austria : Sacher (Styria)
Bangladesh : Sasto Sochaton Ranna, Keka Ferdousi (Anannya)
Belgium : Dix Petits Doights Pleains de Chocolat, Pierre Marcolini (Racine)
Bhutan : Foods of the Kingdom of Bhutan (Bhutan Foundation)
Canada : Glutton for Pleasure, Bob Blumer (Whitecap)
Chile : Gastronomía del Mar (Gourmet Patagonia)
China : Official Health Food, Master Chef Du Guang Bei
Colombia : Secretos de la Parrilla, Bernardo Gómez Cortazar (Gama)
Costa Rica : Saberes y Sabores de Boruca, Leila Garro Valverde (Gama Print)
Czech Republic : Czech Home Cook, Jitka Rakoskikova (Mlada Fronta)
Denmark : Paul Food, Paul Cunningham (Politiker)
Ecuador : Cocina de Autor, Santiago Chamorro (Sesos Creación Visual-Unimarket)
Finland : Olo (Teos)
France : 1 Canard, 2 Daguin (Sud Ouest)
Ghana : Ghanaian Cook Book, Sophia Manu ((Adaex Educational Publication – Accra)
Germany : JW4 (Wissler Group)
Greece : Every Day , Argiro Barbarigou (Liberis)
Hong Kong : Grandma, Grandpa Cook (MCCM Creations)
Hungary : Segal Viktor – Colours and Taste (Book Publishing)
Iceland :Silver of the Sea, Volundar Snaer Volundarsson (Salka)
India : Byriani-Pratibha Karan (Random House India)
Ireland : Catherine’s Italian Kitchen , Catherine Fulvio (Gill McMillan)
Italy : Food Designing, Marti Guixe (Corraini)
Japan : 12 Roads and Stories of the Foods, Chieko Mukasa (Heibonya)
Latvia : Est Ir Tava Daba (Zvaigzne)
Laos : Food from Northern Laos – The Boat Landing Cookbook (Galangal Press)
Luxembourg : Henri Schumacher Pâtissier (Guy Binsfeld)
Lebanon : Mouneh (Barbara Abdeni Massaad)
Malaysia : Kulit Manis, A Taste of Terengganu’s Heritage. Puan Rosita Bt Abdullah (My Viscom)
Malta : Pippa’s Festa , Pippa Mattei (Miranda)
Mexico : Los Top Chefs de Mexico (Larousse)
Morocco : Le Figuier de Barbarie (Alwifak)
Netherlands : Toscanini Venticinqe (Toscanini)
New Zealand : Me’a Kai, Come Eat, Robert Oliver, Dr.Tracy Berno, Shiri Ram (Random House NZ)
Norway : Ekte Mat, Andreas Viestad (Cappelen Damm)
Peru : History, Anecdotes, and Some Recipes from Peruvian Cuisine, Berit Knudsen (Iandu)
Philippines : An Invitation to Malacañan (Art Post Asia)
Poland :Nature of Polish Cuisine – Woicieh Modest Amaro
Portugal : 2780 Taberna (Bertrand)
Russia : Larousse Gastronomique (Chernov)
Singapore : Above and Beyond, Singapore Airlines (Marshall Cavendish)
Slovenia : Ljubezen Skoz Zwloswx (Vale Novak-Gorenjski Tisk)
South Africa : Koekemakranka Khoi-Khoin Kultuurgoed en Kom-Kuier-Kos Renata Coetzee (Lapa)
Spain : Las Cocinas del Camino de Santiago (Al Gusto)
Sweden : Syrat –Sour (Informationsförlaget)
Switzerland : Fusion Pur (Betty Bossi)
Trinidad Tobago : Ah´Len – Welcome (Syrian Lebanese Woman Association)
Turkey : Tadi Damagimda Kaldi, Mehmet Soykan (Food in Le Gastronomy)
UAE : Arabian Dreams, Aaron Maree (Motivate)
Uruguay : Gastronomía de las Costas de Rocha, Juan Antonio Varese
(Cruz del Sur)
UK : Noma, Rene Redzepi (Phaidon)
USA : The Essential New York Times Cookbook, Amanda Hesser (WWW Norton)
Venezuela : Las Recetas Olvidadas, Gamal El Fakih Rodríguez (Speedread)