11.-SPECIAL AWARDS OF THE JURY

Each national jury can give one or more Special Awards of the Jury.Less than a third of the national competitions give out Special Awards. The winners do not compete again, and they are sure to be honoured on the stage if they come to the Best in the World yearly event. Each year, the International Jury also gives very few Special Awards for their career to authors, publishers and others.

Miguel Azaola   1997

Joséphine Bacon   2004

Orazio Bagnasco   2000

Janez Bogataj   2005

Bouillon    2003

Elizabeth Brayne   1997

Gino Cao    2005

Rafael Cartay   2005

Eva Celada    2005

Julia Child    2001

Cookand    2005

Celie Dehaene   2005

El Ajilbe    2004

Dun Gifford    2003

Alex Gonzalez   2000

Carl Jan Granqvist   2003

Richard Grausman   2000

Fatema Hal    2003

Donna Hay    2005

Nicola Humble   2005

Madhur Jaffrey   2005

Sophie Jayet Palomares  2004

Augusto Jurado   2004

Armin Karrer   2001

Evert Kornmayer   2005

Aglaia Kremezi   2005

Krenn     2004

Harumi Kurihara   2005

Sara Labensky   2005

Le Divellec    2005

Le Cordon Bleu   2005

Lee Chin Koon   2003

Liz McGrath    2003

Roland Mazere   2003

Migros    2001

Ingrid Nilsson   2002

Michel Oliver   2005

Sri Owen    2005

Ruth Ozeki    1999

Lionel Poilane   2004

Claudia Roden   1999, 2005

Sala Boi    2005

Dr.Sánchez Romera   2005

Art Smith    2001

Marlena Spieler   2002

Jeffrey Steingarten   1998

Temasek Business School  2003

Jorge Vale    2000

Vichy Catalan   2004

Chef Wan    2000, 2005

Chuck Williams   1998

Paula Wolffert   1998

Eve Marie Zizza   2005

1.- AUSTRIA

-Noch mehr Haubenküche

 Verein neunerHaus

 (Krenn Verlag)

For this book, 83 of the best chefs of Austria recreated 92 recipes that do not cost much but taste really good.

2.- Brazil

Sabores do Brasil – Receitas de Ambaixada

Christina Autran

Fotos: Ricardo d’Angelo

(Editora Record)

The Ambassador’s wife recipes show expressive Brazilian cooking well chosen to be savoured by foreigners.

3.-CANADA

-The Food Encyclopedia: Over 8000 Ingredients

 Tools, Techniques and People

 Jacques L.Rolland

 Co-author: Carol Sherman

 Illustrations: Alana Machnicki

 (Robert Rose-Canada)

Robert Rose won its first “Best in the World” award in the year 2000. Every year it publishes books which become references on their subjects, with very professional writing, research and editing. This Food Encyclopedia is a new masterpiece, after many others.

4.-CHINA

 -Michelin – France

 Coordination in China by:

 Hervé Deguine

 Fabienne Goyeneche

 Florent Bonnefoy

 Production: Eugenia Gallese

 Maps: Thierry Olin

 Photos: Cecile Koroleff, Stephane Sauvignier

 (Guangxi Normal University Press)

Michelin takes you visit the world.

Contact: Guillaume de Jarnac

For the first time Michelin has published a “Green” tourist guide for Chinese tourists who want to come to France. It has been edited for the special needs of Chinese. Last year 600 000 Chinese came to France, and the “Maison de la France” has published a book on how to receive better Chinese tourists.

-Qang Jude Peking Duck

The first and most traditional restaurants to specialize in Peking roasted duck have published in 2006 a history of the Peking duck in 4 small volumes in a box, for sale at the restaurant. The content is one illustration per page, similar to a comic book. The 140 years covered by the book are a summary of Chinese and Beijing history seen from the point of view of this restaurant.

-C and C Printing

These printers from Hong Kong have a special focus on cookbooks. They have sent over 150 cookbooks to Gourmand this year to participate in the awards.

5.- DENMARK

-Camilla Plum – For the Belly Rebellion

Her books have been selling in new printing since 1980 and she is so popular and not afraid of being controversial, a writer in the tradition of Rabelais. She started the Belly Rebellion. It was as a reaction when the Nordic Council together with some Michelin star chefs was setting up a group to find out what Nordic food is and to market it. Only men were in that group. Camilla Plum then counted the Belly Rebellion as women always has been cooking “Nordic” back home and also do almost all the cooking still, both at home, hospitals and small restaurants. The Belly Rebellion is now a rally and the conference in Ockelbo, Sweden, arranged by Monika Ahlberg and with Kate Ellie McGhee as one of the speakers, was the first meeting outside Denmark. Next will hopefully be in Norway

6.-FRANCE

Le Prix des Etudiants de l’Ecole Le Cordon Bleu Paris 

 Comme un Chef,

Techniques et recettes pour reussir

Écrit par un collectif des chefs avec  Pierre Hermé. Préface Pierre Hermé.

(Larousse)

After “Alain Ducasse and Sophie” last year, the students of Le Cordon Bleu in Paris chose the Larousse reference book written by a group of chefs with techniques and successful recipes. The book has a foreword by Pierre Hermé, the world famous pastry chef.

Prix Speciaux du Jury Français

-Le 100 – Centième Titre de la Collection

 Dix Auteurs pour le préparer

 (Editions de l’Epure)

This publisher has invented a unique concept of very small books with 10 recipes around a single subject, with very prestigious and talented authors. In 2006 it reached no.100, for which the publisher receives a Special Award. Some publishers have tried to copy the very successful concept, without the same publishing talent and authors. The media and the retail trade in France love this publisher, which they also highly respect.

 -Les Tables à L’Élysée

 Receptions Officielles des Presidents

 Depuis la III République

 Marie Lavandier

 Emmanuelle Flament-Guelfucci

 Olivier Gabet

 Philip et Mary Hyman

 Karine McGrath

 Photographies de Martine Beck-Coppola

 (Musée Jacques Chirac-Conseil Général de Correze-5 Continents)

The Presidential Palace of L’Élysée has organized the best official banquets and private feasts for the French Presidents since 1880. It is very fortunate that this magnificent book records the culinary history of the feasts. It is appropriate to be done under the presidency of Jacques Chirac, who is known to be a Gourmand.

 -La Cuisine

 Amour, Art et Technique

 Hervé This, Pierre Gagnaire

(Odile Jacob)

Hervé This is widely respected in France as the father of the French School of Molecular Cuisine. He shows in this book that he also has passion and creative art as well as technique in common with his co-author the Michelin’s Stars chef Pierre Gagnaire.

-La Petite Robe Noire

Trish Deseine

(Marabout)

My Little Black Dress is one of the four books this year with fashion concepts used for cookery. The others are Italian, Hong Kong and Japanese. Fashion and cooking are international. Irish and French, Trish Deseine is now ready for the world market.

Hommage à René Renou

Carnet de Vendanges

 Nicolas Despagne

(Feret)

René Renou was the President of the French INAO in charge of the wines Appelations of the French Terroir. He was a member of the Gourmand French Awards Jury. He passed away in June 2006, on a wine promotion tour to Korea. He would have loved this book about harvesting grapes, which raises serious issues to be resolved.

GERMANY

 -Kochschätzchen- 24 Gaumenenthüllungen eines Sternekochs

 Thomas Bühner, Bianca Killmann and Raimund Schmelzer

 (Gute Gesellschaft mbH)

This small cookbook (10x14 cm) is really a treasure.  We hope that Thomas Bühner in his restaurant prepare his menus with the same love that he put in his book.

 -Patrick Couderts Köstlichkeiten

 Author: Patrick Coudert

 Photos: Marcus Zimmermann

 Editor: Charles de Beaulieu

 (Tinto Verlag)

This is the first book of publisher and photographer Charles de Beaulieu for Tinto Verlag. It is also the first book by Patrick Coudert. The book deserves this Special Award to encourage publisher and author to continue, they have real talent, and bring new creative ideas to the sector.

 -Port Culinaire

This magazine in English and German was one of the most important revelations at the latest Frankfurt Book Fair. It is published by Thomas Ruhl, who has been the editor for 3 of the cookbooks of the 5 three Michelin star chefs in Germany.

-Das Allgäu in aller Munde

 By the Apprentice of Allgäu

 (Sigloch)

Again 10 apprentices of "Sigloch Edition", after their winning book on bread "ein Brot in Kornfeld", have attracted the attention of the jury of Gourmand Award on their new baby:

"Das Allgäu in aller Munde" -

To the 3 dimensional cover (you know the importance of a good cover for selling), they added a 3 dimensional index system. The  drawings are funny, the photos good without being too much.

The recipes are typical for the region presented; easy and always involve the creator, whether it is an apprentice himself or the cook of a "Wirtshaus" of the region...which gives a good reason to describe the region

- Tips are everywhere and humour too.

JAPAN

-Traditional Japanese Cookery History

 Nobuo Hapada

 (Shogatukan)

This book is a treasure which should be translated into many languages. In the West, there is now superficial knowledge of a small part of Japanese cookery. This book goes much deeper, and gives excellent information which is much needed

THE NETHERLANDS

-Bouillon

 Cultureel Gastronomisch Magazine

 Editor : Will Jansen

 (Bouillon Culinaire Journalistiek)

There are many food magazines around the world, but Bouillon is very special. It is both serious and easy to read, with a wonderful sense of humour at times. It shows that in the Netherlands there is a great food culture.

NEW ZEALAND

-The Truffle Book

 Gareth Renowden

 President of the New Zealand Truffle Association

 Foreword: Antonio Carluccio

 (Limestone Hilis Publishing – New Zealand)

This is the first book about truffles that does not have a European point of view. It is most refreshing and informative. The future of truffles in this century could be outside Europe, and Europe could learn from other continents, who have been building their new world of truffles thanks to European knowledge and experience. What happened to wine might happen with truffles. In any case, there is a need for many more truffles to be found.

SPAIN

 -Lo Mejor de la Gastronomía 07

 Rafael García Santos

 (Destino)

Lo Mejor de la Gastronomía, The Best of Gastronomy in Spain is a very independent guide with strong opinions by Rafeal Garcia Santos, who rates restaurants, food products, wines. He also organized the big San Sebastian yearly professional food meeting.

 -Un Mundo de Gaseosas – Mi Sueño de Cristal

 Javier Salas Salas

 Design: Javier Marmol

 (Maria Josefa Marín González)

This is a unique book about bottled sodas in Spain, the author’s dream museum. It is a very personal book, on which he manages to share his passion with the reader.

 -El Desafío de la Cocina Española

 Tres Décadas de Evolución

 Lourdes Plana

 José Carlos Capel

 (Editorial Lunwerg)

Spanish chefs are now leading in Europe in creativity and enthusiasm. The last thirty years of progress are told by journalist José Carlos Capel, the most respected writer from El País, and Lourdes Planas, writer, and organizer of the Madrid Fusion Food Fair in January every year.

SWEDEN

LILL FORSMAN OF BOKBOLAGET

Looking into Gourmand World Cookbook awards history, you see the record of Swedish cookbooks and wine books. Compared to people Sweden has the highest production per capita. Not only in quantity, even in quality are the publishers well established on world top level. One of the main driving forces behind this is the outstanding Project Manager, Lill Forsman of Bokbolaget. On commission from big publishers, television companies and others she has been leading the creation of many beautiful best selling cookbooks. When the big ones not have believed in Lill´s project she has turned them into reality together with the printer Fälth & Hässler on a small label, Arena.  

INGELA HOLM, OF ICA

One driving force in the Swedish cookbook success is good publishers. One of the best is ICA. For several years their leader has been Project Manager Ingela Holm. She has been doing 8-12 books a year. Many books would never even have been thought of without her initiative and creativity, most of the book ideas hers. Thru ICA the books are produced by a selected team that works under Ingela Holm´s management.

SWITZERLAND

-Die Bilder vom Wein

 Johann Willsberger

 Text-Redaktion: Dr.Karin Krüger

 2 Volumes

 Printed by Mediahaus Biering – München

 (Edition Willsberger AG-Switherland)

After years of publishing his “Gourmet” masterpieces, Johann Willsberger has moved from Germany to Switzerland. He then devoted two years to these amazing two volumes of very personal photos of wine. Our favorite page shows wine fermentation at the best wineries in Bordeaux and a few foreign ones, with Vega Sicilia of Spain having the most beautiful and delicate pink.

UK

 -Real Flavours

 Glynn Christian

 (Grub Street)

Grub Street was our Best Publisher in the World in year 2000. It specializes in publishing cookbooks of the utmost culinary integrity, such as Real Flavours by Glynn Christian.

 -Duchy Originals Cookbook

 Johnny Acton and Nick Sandler

 Foreword by his Royal Highness the Prince of Wales

 Photography by Jonathan Gregson

 (Kyle Cathie)

Duchy Originals is a very special cookbook which shows the reasons of the success of the products on the book. The foreword also shows the concern all should have for healthy and real food. Publisher Kyle Cathie has already received Gourmand Best in the World Awards in 2003 and 2004.

 -Truffles

 Elisabeth Luard

 Photography: John Heseltine

 (Frances Lincoln)

Elisabeth Luard already received a Best in the World Award for her book “Sacred Foods” in Sorges, Capital of the Truffles of Perigord. At the Gala Dinner in 2001 a record 22 kilos of truffles were eaten. It is probably there that she started this excellent truffles book.

USA

 -How to Break an Egg

1453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques, by Editors, Contributors and Readers of Fine Cooking Magazine

 (Taunton Press)

 This reference book should be in all kitchens.

 It is most useful and practical.

 -Morgan Freeman and Friends

Caribbean Cooking for a Cause

Wendy Wilkinson and Donna Lee for the Grenada Relief  Fund

 (Rodale)

Morgan Freeman has many talents, a big heart, and many friends. This is also an excellent cookbook, with a well deserved and useful focus on Caribbean cooking.

-Ruby Slippers Cookbook: Life, Culture, Family and Food after Katrina by Amy Cyrex Sins

 Text Editor: Paulette J.Beatty

 Photograph Editor and Cover Designer: Aaron L.Cyrex

 Photography Consultant and lead photographer: Tate J.Tullier

 (Amy Cyrex Sins)

 Ruby Slippers is self-published by the author. The adventure of this cookbook after Katrina is moving, and the successful outcome is happy.

 -The Oldways Table

 Dun Gifford, Sara Baer-Sinnott

 (Ten Speed)

Oldways concept came out of a visit by Dun Gifford to China. It is appropriate that the first Oldways cookbook will receive a Special Award in Beijing. Ten Speed not only is one of the two best cookbook publishers in the US, but also a leading specialized cookbook distributor. Distribution is now key for all books.

-Back to the Family Food Tastes

 Better shared with the ones you love

 Art Smith with Michael Austin

 (Rutledge Hill Press)

Art Smith has already won two of our “Best in the World Awards”, in 2001 and 2004. Oprah’s chef truly believes in bringing the American family back together at the table. His books give a passionate statement, with a clear understanding of the needs of the cookbook readers, which makes him an outstanding author.