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2.- BEST DESSERTS BOOK Desserts and pastry books sell well to a devoted professional public and serious amateurs. The publishers are often small and very specialized, such as Christian Brandstätter in Austria, Les Editions de L’If in France, Vilbo in Spain. 1996 1997 Pierre Hermé (Montagud) 1998 Spain – Frederic Bau (Montagud) Albert Adria (Empuries) 1999 Italy – Luciana Polliotti (Mondadori) 2000 Spain – Oriol Balaguer (Montagud) 2001 US – Richard Leach (John Wiley) 2002 France – Alain Ducasse, Frederic Robert (Alain Ducasse) 2003 Japan – Yukiko Ohmori (Shibata) 2004 Italy – Luca Mannori (Chiriotti) 2005 Korea – Young Mo Kim (Dream) BEST IN THE WORLD April 7, 2007 FINALISTS 1.-ARGENTINA Galletitas y otros Bocados Deliciosos Emi Pechar (Atlántida – Argentina) The young author is very much experienced in pastry. She offers imagination and easy techniques to make surprising efficient recipes at home, which will work. 2.-AUSTRIA Die Zuckerseiten Österreichs Rudolf Kotschever Gerry Loibelsberger Photos: Gerhard Wasserbauer (Christian Brandstätter-Austria) Christian Brandstötter has won several Gourmand Awards in the past. This pastry book focusing on the best sweet Austrian recipes is outstanding. It is the work of great authors with a great publisher striving for excellence year after year. 3.-CHINA The Desserts of Le Bouquet (Cite-Taiwan) “Le Bouquet” in Taiwan is an elegant restaurant, now with an equally high class and trendy desserts book. The recipes are well explained, and the photography is outstanding. 4.-FINLAND Leivo pienin pistein Kevytleivontakoulu Sirpa Talka (WSOY) Desserts are a treasure in Finland and so is this book. 5.-FRANCE Chocolat et Gourmandises Par Michel Galloyer Le Grenier ŕ Pain Préface: Christophe Muller Réalisation patissičre: Vincent Joly Direction Artistique: Stephane Blanchet Photographie: Moussa Elibrik Stylisme : Sophie Fort (Les Editions de L’IF) Michel Galloyer comes from Angers in the Loire Valley, the town where Cointreau Liqueur is made. Publisher Editions de L’If focuses on bakery, pastry and desserts and has won a “Best in the World” for a bread book in 2004. 6.-GREECE Light Desserts Theodoros Pagiatakis Anastasios Protopsaltis (Les Livres du Tourisme) The book contains recipes of light dessert easy to make with full nutrition analysis. 7.-HONG KONG – CHINA Make Up Concept New texture, new combination, new presentation The dessert of tomorrow By Bonelli Gianluigi Foreword by Albert Adriŕ General coordination: Olivia Ping Photography: Oliva Ping, Cindy Ho (Chocolaterain.com/Bonelli-Hong Kong) “A book that has taken cookery to unexpected heights and in which the senses are of great importance” – Albert Adriŕ “Make Up Concept” is one of the most inspiring books this year in all categories. It does not have recipes, the author welcomes inquiries and will give them out upon request. It is an art book, truly creative, personal, but generous and rewarding for the readers in all senses. 8.-HUNGARY Muffinok Korpadi Peter Patyi Arpad (Alexandra) Muffins become glamorous and fashion in this Hungarian cookbook. It is a success for the photographer, and the author, who complement well each other. 9.-KOREA Roll Cake, Cheesecake, Pound Cake, 3 Collections Kim Young Mo’s Master Baking Serie (Giraffe Publishing-Korea, Dream Character-USA) Kin Young Mo is the president of the Korean Bakers Trade Association. He won the “Best in the World Award” for dessert and pastry book in 2006 in Kuala Lumpur. 10.-THE NETHERLANDS Koekje Jonah Freud (Uitgeverij de Kookboekhandel) Jonah Freud has a cookbook retail store in Amsterdam. This is her first venture as an author and publisher. It is a real success because she knows the needs of the public. Her book is a cousin of the french bestsellers by Sophie. It should be translated! See Sweden, same category, below. 11.-SLOVENIA Sladice Uelika Kuharska Zbirka Urban Demsar, Janez Puksic, Zare Kerin (Dnevnik) Slovenia is a small country with a treasure with its cooking, pastry and wine. It makes more wine than Canada, better pastry than many of the countries in the same area, and the cooking is both traditional and creative. 12.-SPAIN – CASTELLANO Paco Torreblanca Author: Francisco Torreblanca (Editorial Vilbo) Vilbo and Paco Torreblanca already won “Best in the World” for desserts in Barcelona in 2003. This year their new book reaches new heights, it is breathtaking in its controlled innovation, its towering technique, and its creativity. 13.-SPAIN – GALLEGO Reposteria en Galicia 219 Receitas Fina Casalderrey Mariano Garcia (Gastronomia Xerais) The authors conducted serious research across Galicia, in Northwest Spain, through the towns and villages restaurants, at the libraries. The book is divided in four parts: a history of pastry in Galicia, tips and techniques, creams and basics of Galicia pastry, plus 200 recipes with their history. A reference work. 14.-SWEDEN Tvĺ systrars söta: 170 frestelser frĺn The Cookbook Café Photo: Helén Pe Layout: Monica Eisenman, Yvonne Berggren (Forum) These book-loving sisters opened a cookbook café. Now they are having a great success of their own with their book of pastry. See the Netherlands, same category, above. 15.-UK Leith’s Baking Bible Susan Spaull and Fiona Burrell (Bloomsbury) Leith’s Baking Bible covers every aspect of baking. You will find all the classic recipes here, and innumerable tempting with an emphasis on technique, especially invaluable for a book on this subject. Leith’s School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. There is a commitment to classical techniques and methods but with a fresh and modern approach. The guiding principle of the teaching at Leith’s School is to impart enthusiasm for the trade and instil a lasting love of good food and wine in students. 16.-USA Tartine Elisabeth Prueitt, Pastry Chef Chad Robertson, Master Baker From San Francisco Tartine Bakery Photography by France Rufenach Printed by : C-C Offset Printing Hong Kong (Chronicle) The authors share the recipes and their secrets, with practical kitchen notes. The book is a reference for pastry chefs already. The book has great photography and design; it is a perfect example of the production of Chronicle, one of the best cookbook publishers in the US. |
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