gourmand magazine 4

G O U R M A N DM A G A Z I N E

Issue 4 / Summer 2010The International Cookbook Revue

Photo: Denis Nidos

http://www.cookbookfair.com

http://www.gourmand-magazine.com

Publisher: Edouard CointrEau

editor-in-chief: olaf PlotkE

editorial staff: Edouard CointrEau, Bo

MassEr, olaf PlotkE

Photos: tiBor Bárány, Max JurisCh, dE-nis nidos (CovEr), olaf PlotkE

adress of media owner and Publisher: GourMand intErnational

invErsionEs raBElais, slPintor rosalEs 50, 4°C

Madrid, 28008, sPain

[email protected]

www.CookBookfair.CoM

editorial office: GourMand MaGazinE

olaf PlotkE

lohBErG 3747589 uEdEM, [email protected]

Issue 4 / Summer 2010

page 2

G O U R M A N DM A G A Z I N E

index

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Dun Gifford, Please?Foreword by Gourmand President Edouard Cointreau 3The Ambassador of GasconyPascal Aussignac and his astonishing cookbook 4Building Bridges between CulturesThe important work of cookbook translators 6

8Paris Cookbook Fair: Book your StandFocus: All on the next world event

Tasty Traditions in the LimousinA french region always worth visiting 12Boom for Wine BooksEntries for the Gourmand Award are increasing 14The Awards and the Olympic GamesSend in your book for the next competition 15

News from the Gourmand familyNew Books, new Faces, old Friends 23

if you arE intErEstEd in PiCturEs of thE awards or thE CookBook fair

PlEasE ContaCt tiBor Bárány:www.tiBorfoto.CoM

[email protected]

+46 705 98 24 88

Honour to the best Chinese CookbooksGourmand Awards Gala in Beijing 18Cookbooks, Chefs and the VolcanoGourmand at the London Book Fair 19

G O U R M A N D M A G A Z I N E

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G O U R M A N D M A G A Z I N E Issue 4 / Summer 2010

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Over one month later, it is still imposible for me to accept that my friend Dun Gifford is gone. It was so sudden, and we had so many plans. Except professionals, few peo-ple realized that Dun Gifford has changed the way millions of people eat around the world. He was the force that transmitted the messages of the French Paradox, The Mediterranean Diet, the Food Pyramids, and made thinking about food in a different way possible. He made possible a new focus on sustainable food and health, bringing together the best from different cultures around the world.His influence can be seen everywhere to-day. Even in this Gourmand Magazine for instance, he inspires many pages, from Li-mousin and Gascony where we travelled together, to the Gourmand Awards that he helped shape, or the Paris Cookbook Fair, which he motivated me to launch. He was such a kind, happy, positive man, making it his mission to make everyone feel better and happier.With Sara Baer-Sinnott, leader of Oldways, the food think-tank founded by Dun Gif-ford, we are planning now an Oldways event at Paris Cookbook Fair in March 2011. In the meantime, recommend that you read “The Oldways Table”, published by Ten Speed Press in 2007. In 2010 Dun Gifford was in the final stages of a new book about his life in food and politics, which will have for instance his most in-teresting personal experiences with Robert and Edward Kennedy, and his unrivalled overview of world food politics, with the Oldways saga. In our last telephone con-versation Dun and I had discussed launching this new book project at the next Paris Cookbook Fair. Sara will include a few interviews to complete the book, and it will be ready for publishers for publication in 2011.Even his last moment was a lesson. He travelled too often too quickly by plane, like many of us have to do. He went in 12 days from Boston to Normandy, France to Ade-laide, Australia and back to Boston. He suddenly collapsed when at last resting at his home. Thinking of Dun, we all should be much more careful in our air travel.Years ago, the first words of English my daughter Florence learned were “Dun Gifford Please”, because I called the Oldways office so often late at night from Madrid to Boston. I will never say enough:“Thank you, Dun Gifford”.

Edouard Cointreau,June 16, 2010

Dun Gifford, Please?

Dun Gifford ┼

Gascony (Gascogne) may even be better known to the British than to the French and others. It is the name of the province in Sou-th West France that belonged for centuries to the King of England during the Middle Ages, with Richard the Lion Heart spending more time there than in England. It were the British that gave the name Claret to Bor-deaux wines. In France many towns are proud of their Gascony he-ritages: Perigueux, Libourne, Villeneuve sur Lot, Duras, Nerac,

Vic-Fezensac, Berge-rac, Agen, Marmande, Buzet to name a few.However, the region is on everyone´s lips in the truest sense of the word...

The French cuisine would hardly be imagi-nable without the pro-ducts from Gascogny: Clarets and foie gras certainly are the most distinctive culinary highlights. But Gascony is also famous for its oy-sters, its pepper Piment d‘Espelette, the Jam-bon de Noir de Bigorre (black ham), the truf-fles and the precious

brandy Armagnac. No accident that some of the greatest french chefs come from Gascogny: Alain Du-casse (born in Castel-Sarrazin), Alain Dutour-nier (23 km away in Cagnotte), Jean Louis Palladin (in Condom), André and Ariane Da-guin (in Auch).Another star chef from Gascony is Pascal Aus-signac.

Twelve years ago, he and Vincent Labey-rie opened a culinary embassy of their home-land in London: The restaurant “Club Gas-

con“ is a huge success. Now Pascal Aussignac runs 5 Gascon busi-nesses in the British ca-pital, and even recei-ved one Michelin star.

You may assume that a chef limits himself due to the concentra-tion on the products from one single region. But a chef as Pascal Aussignac discovers a complete culinary universe within these limits he set by himself. Or he just creates the universe by himself.

Continue on the next page.


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Pascal Aussignac: A French Chef in London

The Ambassador of Gascony

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Now this universe of good taste can also be discovered at home: “Cuisinier Gascon“ is the name of his first cookbook which is a sort of quintessence of his cuisine.

Pascal Aussignac focuses on the goose in general and the foie gras in particular: Foie gras as pudding, foie gras-Sangria-jelly, carpaccio of foie gras with figs and walnut or foie gras-dessert with Baileys.And the potato chips are fried in goose fat, of course. “We don‘t have any olive oil in Gascony, but a lot of goose fat“, he ex-plained.

How hard Aussignac thought about the foie gras and its culinary possibilities are probab-ly shown the best by this recipe: Foie gras popcorn – fried slices of foie gras with roasted corn cobs and pop-corn.“Basically, the comple-te dish consists of only one single ingredient: corn“, explains the chef. “First, there are the corn cobs. Then popcorn also being made of corn and the foie gras also actually being a corn product, as goose are fed with it.“

The foie gras is deli-cious, but also disputed

to the same extent. Animal rights activists consider the produc-tion method as a cru-elty, as the geese are crammed with food through a metal tube. Pascal Aussignac fends off: “It depends on which foie gras is used. In traditional farms in Gascony the geese really have a wonderful life. They are treated as a king and the feeding here is far from cruel-ty. This would have a negative effect on the taste.“

“Cuisinier Gascon“ is not a cookbook for aloof top chefs. “No, this is a book for normal people, not for chefs“, says Pascal Aussignac. Therefore it is very im-portant for Aussignac

that people are able to cook the dishes. “This book isn’t made for the bookshelf, but for the kitchen“, he says. And he promises: “All recipes also work with the stove at home - we worked very careful-ly here and cooked all the dishes several times.“ The book has already been published in Eng-land. That it will be pu-blished as well in France in the course of this year is a special pleasure for Pascal Aussignac, as the book is a salute to the cuisine of his home province. And the Culinary world takes a closer look. The regional cuisines of France have long been respected as the pillars of its gastronomy.

The new international success of the cuisine of Gascony is part of a strong international trend which sees a global interest in the regional cuisines of every country. This helps to bring back regional products to the kitchens of top chefs as well as amateur chefs. Often tourists discover it during their local visits, find cookbooks such as “Cuisinier Gascon“ by Pascal Aussignac.He has to be thanked for his devotion to his land and products - he is a very successful Ambas-sador of Gascony to England.

“Cuisinier Gascon“Pascal Aussignac

Absolute PressISBN 9781906650209

www.absolutepress.co.uk


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Pascal Aussignac presented dishes from his book “Cuisinier Gascon“ at the LBF/Gourmand Cook Book Corner.

To watch the video, click on the picture!

INTERACTIVE


http://www.youtube.com/user/GourmandMagazine#p/a/u/0/pwfEf6dysKc

„The discovery of a new dish confers more happiness on humani-ty than the discovery of a new star,“ wrote French gastronome-author Anthelme Brillat-Savarin (1755-1826). And to discover new dishes, you sometimes need to look beyond your own culinary cul-ture.

That‘s why translations of cookbooks are so important - not only for authors, but also for food lovers every-where. And that‘s why Gourmand honors the important work of translators year by year with an award in their own category.Translators always stand in the shadow of the author, be they translators of fiction proper or cookbooks. But this is obviously

unfair because the process of translating a book is in a way like re-writing, or even better, re-inventing it. The translation of a cookbook in particu-lar brings along with it a special challenge. “There is a huge dif-ference in translating a fiction or a cook-

book“, says translator Josephine Bacon. “As with all translation, you need to know the subject, and in case

of cookery you need to know the subject intimately. To translate cookery it is not en-ough to know how to eat! You need to have an in-depth knowledge of recipe writing, equi-valent measurements, etc.“ Perhaps that‘s the secret of Josephine Bacon‘s perfect trans-lation of cookbooks: She was trained as a cookery editor, be-came the coordina-ting editor for serveral cookbook series for different publishers and member of the Guild of Foodwriters. “I lear-ned so much, I ought to have been paying them, not the other way round,“ she says.

It was worth all this: Today she is one of the world‘s leading transla-

tors of cookbooks. She won the Gourmand Award for the translati-on of the cookbook Un brin d‘aneth et le ciel bleu (A Sprig of Dill). But she loved most her work on Cuisine juive: Ghettos modernes.

It was a cookbook by the Franco-Polish food-writer Edouard de Po-miane and was publis-hed in 1929 about the cuisine of the Jewish communities in Poland and France. Josephine Bacon: “10 years later these communities where destroyed, ne-ver to be revived. That is why I considered it a duty to translate it and perpetuate his work for English-speaking au-diences.“



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Building Bridges with Cookbooks

The Important Work of Translators

Josephine Bacon

So the translation of a cookbook not only helps to discover a different culture, but also preserves a cultural memory.

This is what Nawal Nasrallah has done with “Annals of the Caliphs’ Kitchens“, for which she won a Gourmand Award. She

translated from Arabic the thousand-year-old cookbook of Ibn Sayyar al-Warraq. The translation required a lot of research in order to figure out ingredients used in a book written more than a millenni-um ago. “My biggest hurdles were two ingre-dients,“ she remembers. “One is bunn, used in recipes dealing with hand-washing recipes. My guess it was coffe grinds, and I translated it as such, but I depen-

ded mostly on internal evidence to reach to this conclusion - no other medieval source mentions it. The other one was dadhi, an ingredient used in date wine recipes in the book. The recipe de-scribes it as being red and in brunches, that‘s it. It took me months to search for this in-

gredient in medieval Arabic sources, but until now I am still divided between thinking of it as hops, wormwood, marijuana, or datura (thorn apple).“

Josephine Bacon al-ways wrestles most with the measurements: “It is almost impossible to translate 100g! I take issue with an author whose book I recently had to Americanize. Instead of using ‚a pinch‘ or ‚a dash‘ of

that, he used one gram as the measurement. But unless you are a pharmacist or an ato-mic scientist, you will not possess a set of scales that accurately measures one gram and anyway what cook would consider measu-ring a gram?“Obviously this work is never recognized

by readers who buy a book of a foreign author translated to their own language.

And that‘s perhaps the biggest challenge for translators - to do the work so perfectly that they remain invisible, and give the authors the opportunity to express their ideas in a foreign language to people who perhaps live in a completely different culture. And because of this,

translation can be a significant tool to help build bridges between cultures. This is especially true of cookbooks, which offer a unique cultural im-pact. Nawal Nasrallah is of the opinon that the best way to know about a people is through their food. She says, “To me a dish is as valuable as a good ambassador. You tend to have less problems with people with whom you have shared a meal!“

“A Sprig of Dill“Pholieta Publishing

[email protected]

“Annals of the Caliphs’ Kitchens“

Brill Academic [email protected]


page 7

Nawal Nasrallah

2007:Josephine BaconNawal Nasrallah

2008:“The Complete Robuchon“Robin HR Bellinger (translator)Grub Street

2009:“Gourmet Rhapsody“ Muriel Barbery (author)Alison Anderson (translator)Europa

“The Beauty of Korean Food“ Translator to French: Li HongTranslator to English: Richard HarrisHollym

winners


The next Paris Cook-book Fair will open with professional days Thursday, March 3, 2011 and Friday, March 4, followed by public days Saturday 5 and Sunday, March 6, 2011.It will again take place at Le Centqua-tre, in the same beau-tiful building.Thanks to the success of the last edition, the interest of publishers from all around the world is very big. Many participants from the premiere have booked their space directly after the ending of the first fair. But Gourmand provides even more space for exhibitors this time. So the Cook-book Fair will increase in 2011.Besides the fair, de-monstrations in 2 show kitchens will take

place. The very suc-cessful wine-tastings will increase and the conferences will take place in smaller rooms to provide a comfor-table atmosphere for discussions between the professionals.“We have also im-proved a number of technical details such as the heating or the public an-nouncements“, says Gourmand-President Edouard Cointreau, who organizes the Cokbook Fair.

The dates are chosen early in the year, to help publishers and authors with their pro-jects within 2011. The early March dates are several weeks later than in 2010, but they do not interfere with Chinese New Year, French vacations, the Abu Dhabi Book Fair

(22-27 March 2011), Casablanca or Cairo or New Delhi Book Fairs, or the Salon du Livre de Paris. We can hope the weather will also be warmer than in 2010.

For booking and information

please contact Gourmand:

[email protected]

March 3 - March 6, 2011

Paris Cookbook Fair is calling: Book your Stand and Poster

The official Paris Cookbook Fair poster can be bought for 10 Euros post paid (including ship-

ment). Contact [email protected]

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“Le Carré des Feuil-lants” of Chef Alain Dutournier has been among the best five restaurants in Paris for a number of years, and it is getting even better in the past two years, near the top. The cre-ativity of Alain Dutour-nier is combined with a complete respect fo the best natural pro-ducts. He keeps on the menu his very special Oysters Recipe, maybe the best in the world, as well as his Lamb coo-ked in Clay. For many it is the best place any-where to eat truffles when in season.

Dutournier is also re-spected as the French chef with the best and deepest knowledge of wine and spirits. He has a spectacular cellar, and has built “The Ca-

ves de Marly” to help other chefs and seri-ous wine amateurs. His wine tasting expertise is among the world’s best, and unique among chefs. He has an unusual passion for rare Sherries and Arma-gnac, offering 230 different Arma-gnacs at Carré des Feuil-lants.His first restau-rant “Le Trou Gascon” is still run by his wife, with superb South-West France cuisine and wines. He has opened a new tapas restaurant,

open everyday, called “Pinxo”, where his crea-tivity in tapas and wines has no limits.

Edouard Cointreau met Alain Dutournier at the opening of Carré des Feuillants in January

1986. They have many friends in com-mon, such as painter Alberto Bali who designed Le Carré des Feuil-lants, as well as a dozen

other restaurants. They both regret Edouard Carlier of Beauvilliers in Montmartre, which was

also the favorite re-staurant in Paris of Paul Bocuse.Alain Dutournier has pu-blished only one cook-book, “Ma Cuisine”, which received the award for “Best Book of the Year” in 2000 in Perigueux. The book is the reference book for South-West France cuisine, both traditional and creative.It was published by Albin Michel. It has had no translation, and all foreign rights have now reverted to Alain Du-tournier. His knowledge of wine should also be the subject of a book. Dutournier has wide in-ternational experience, with a special love for his work experience in Sweden, and his travels in Asia and Spain.

www.carredesfeuillants.fr

President of Honour for Paris Cookbook Fair 2011

French Chef Alain Dutournier:

http://www.carredesfeuillants.fr/

The Paris Cookbook Fair will turn out ot be the biggest meeting of cookbook-professi-onals in the world. Besides the interest of publishers, the Fair offers a lot of oppor-tunities to all who are related to the busi-ness, as authors, pho-tographers, designers, distributors etc.Gourmand holds a special offer for them to get access to the fair that gives them full access to all activities and helps in doing network: the VIP Pro-fessional-Registration.

What can you expect of being a VIP Profes-sional?Gourmand will help you to get in touch with cookbook profes-sionals from all around the world, but also with food suppliers, journalists etc. VIP Professionals will have free access to the fair, they will be li-sted in the official Paris

Cookbook Fair catalo-gue, they will get free access to the Foreign Rights Center (see pic-ture above from the first fair), they will be invited to the Wel-come Party on March

2, and to the Winners Party on March 3 and to the exhibitors Feast on March 6.Various opportunities to meet, talk and do business.The VIP Professional

registration cost is 350 Euros, valid for two persons together.

On the next page you will find an entry form, telephin number and

mail-contact.

The VIP Professional Registration for Paris Cookbook Fair

Become Part of the World of Cookbook Professionals

Wednesday, March 217H30World Cookbook Awards

20H00Welcome Party

Thursday, March 310H00 Official Opening of the Fair

11H00Conferences, Show Kitchens, Tastings

19H00World Wine Book Awards

20H00

Winners Party

Friday, March 410H00 Opening


19H00Closing

20H00Special Party at Le 104-Restaurant

Saturday, March 510H00 Opening

11H00

Conferences, Show Kitchens, Tastings

19H00Closing

20H00Special Party at Le 104-Restaurant

Sunday, March 6

10H00 Opening


19H00Closing of the Fair

20H00Exhibitors Feast

Paris Cookbook Fair Schedule

Fill in and send it to:Gourmand InternationalPaseo Pintor Rosales, 5028008 - MadridSPAINFax: +34-91-541 6821

Or register via mail:[email protected]!

The Limousin gastro-nomy is true to the regions’ roots, in which it draws its ori-ginality: rustic and tas-ty, simple and heal-thy. It knows how to get the best out of our region, throughout the seasons. Limousin’s “Logis” hotels will be delighted to welcome and introduce you to their beloved local cuisine, in a warm and friendly atmosphere.The Limousin cow has excellent breeding conditions: high qua-lity pastures and fresh air. This sturdy, reddish cow is world renow-ned for its incompara-bly tender meat that melts in your mouth, yet contains little fat. “Veau sous la mère”

(veal bred “under its mother”), an excep-tional white meat which has become too rare in France, is bred with care and patience, in Correze and the “Pays Aré-dien” (around Saint-Yrieix-la-Perche). In Saint-Yrieix, “Cul noir” pigs are famous for their red flesh, white bacon and the ten-derness of their ham. The “Baronet” lamb’s succulent meat owes its tenderness to its mother’s milk as well as to the fodder and grains it is fed. When it comes to fruit, the choices are countless: from chestnuts (Limousin’s emblem) which can be prepared in many

ways, to the sweet and juicy AOP la-beled golden apples, as well as an entire range of succulent berries : raspberries from Conceze, “Ga-riguette” strawberries from Beaulieu, blue-berries from the “Mo-nédières”… Forests are present throughout the regi-on and are filled with blackberries and all kinds of mushrooms: morels, chanterelles, ceps…. which per-fectly accommodate local cuisine. You can even find truffles at Brive’s meat markets.Thanks to the excep-tional quality of our local produce, food in Limousin is heal-thy, simple and tasty.

“Pâté de pomme de terre” (potato pasty), Correze’s “farcidure” (made from grated potato), cabbage soup, black pudding with chestnuts… an endless list of ge-nerous countryside recipes that will fill even the hungriest stomachs and satisfy gourmet lovers in our many markets, re-staurants and at your hosts’ tables!These feasts can be accompanied with our region’s original wines, quality beers and flavoured (wal-nut, herb…) liqueurs (to be consumed with moderation…)



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Discover a Region of Savoir-Vivre

The Limousin Region: Tasty Traditions

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There are 3 depart-ments in Limousin: Creuse, Correze and Haute-Vienne. Each one enhances our region with its diffe-rences and multipli-city: its green and generous nature is the ideal setting for out-door activities, its pre-served heritage offers you its history, its gastronomy can be declined many ways and its ancestral know-how combines tradition and moder-nity, enabling you to discover its surprising creations.

Correze will enchant you with its picture-

perfect landscapes, lilting accent and picturesque villages: Collonges-la-Rouge, Turenne, Aubazine… You’ll enjoy tasting its subtle, delicious cu-isine, its foie gras, its truffles…

Creuse is an artist

and is unique: from the “Valley of Pain-ters” in Crozant, to Aubusson’s tapestries, classified as world heritage by UNESCO, from Lake Vassiviere and its contemporary art museum to the Zizim Tower, where an Ottoman prince was once exiled. Creuse is a beauty and a rebel, the coldness of its stone contrasted by the infinite green-ness of its nature. It is lively and joyful, al-ways ready to deliver you its many secrets.

Haute-Vienne will take you through its past as well as its future: its towns and villages all have a secret, a history sometimes linked to remarkable people. Its capital Limoges, is called city of fire arts and is heir to por-celain and enamel know-how.

Whether it be whilst strolling by an art gallery, a workshop, along a beautiful countryside path, sitting at a chef’s table or relaxing in a bed-and-breakfast, you will relish the moments you spend in Limousin and will surely be tempted to return here.

Find out more on the Limousin region on:

www.tourismelimousin.com


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World famous: cows from Limousin.

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Map of Limousin, by Rinaldum (from Wiki-pedia).

info

Basics:

• 725,000 inhabitants• 16,942 km²• 747 villages

Specialities:• Meat (cows)• Truffles• Porcelain

Big cities:LimogesTulleGuéretBrive la GaillardeAubusson

TravelBy Train:Paris gare d’Austerlitz-Limoges-Brive-la-Gaillarde

TGV Brive-Limoges-Lille

By Plane:Aéroport Limoges-Bellegardewww.aeroportlimoges.com

Turist informationwww.tourismelimousin.com

Clafouti - just one of many delicacies

in Limousin.

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http://tourismelimoges.com/

http://www.brive-tourisme.com

http://www.aeroportlimoges.com/

http://www.tourismelimousin.com


According to the entries for the Gour-mand World Cookbook Awards 2010 wine books seem to be-come more and more popular: In the first six months of this year, there are already 25% more wine books par-ticipating in the com-petition than in the full year of 2009. There are already 46 countries participating, against 36 last year.There are more titles on single wineries or wine areas, as part of bran-ding. Probably the wi-neries have discovered wine books as a good marketing medium that gives them the oppor-tunity to have enough

space to present their vineyards, their produc-tion, their philosophy and to describe their product and the fla-vours in a way they feel comfortable with. The two most powerful trends are wine tourism and matching food and wine. There are also more and more translations. Cook-book translations have their own Gourmand Awards since 2007, and wine book translations since 2010 (Please read our article on transla-tors within this issue on page 6). Wine and spirit books are very much in demand. While the number of wine titles

remains stable in We-stern Europe and North America, it is increasing rapidly in Asia, Eastern Europe, Scandinavia and Latin America, the new wine markets. In Europe, there is strong

wine publishing in Italy, where wine books are part of the efforts in intelligent marketing.This will be a major focus of Paris Cook-book Fair, March 3-6, 2011, with Wine Book presentations in parallel with wine tastings (see the photo from the last Paris Cookbook Fair above: Jean-Jacques Ratier, with Cognac Frapin).If you are interested in being part of the wine tastings or Wine Book presentations, contact the Gourmand Wine Books Coordinator Yves-Laurent Svarc via mail:

[email protected]


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Boom of Entries for the Awards / Major Focus in Paris 2011

2010 - A Good Vintage for Wine Books

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Yves-Laurent Svarc with Saint-Amour wine.


INTERACTIVE

http://www.youtube.com/user/GourmandMagazine#p/u/13/uYsttHBUgt4

At the 2008 Olympic Games, 52 countries won Gold Medals in the 301 different po-diums, with 185 parti-cipating countries. At the Gourmand World Cookbook Awards 2009 , 30 different countries won “Best in the World” on the 71 podiums, with a total of 136 participating coun-tries (Picture at the top: Kanika Linden, Sorey Long and friends from Cambodia are hap-py winning the award for “Best Asian Cuisine Book“ in Paris 2010).

The number of com-petitions is the key to giving a chance to as many countries as possible to win. The group of top countries remains the same, but at each event, there are smaller countries that win. At the latest Gourmand Awards, there were winners

from Bahrain, Cambo-dia, Costa Rica, Kenya, Namibia, Slovenia, The United Arab Emirates, etc.The modern Olympic Games were the idea of frenchman Pierre de Coubertin. Another frenchman, Edouard Cointreau, founded the World Cookbook Awards in 1995.The yearly Cookbook Awards did not take as

long as the quarterly Olympics to become the leading event of its sector, a big media celebration, and a ma-gnet for business and communication.

After Frankfurt, Barce-lona, Kuala Lumpur, Beijing and London, the Gourmand World Cookbook Awards will take place for the third year in a row in Paris,

for the opening of the second Paris Cook-book Fair on March 2, 2011. At the February 2009 Paris Cookbook Fair, the space of the stands was 45% french, 31% Europe except France, and 24% from other continents.

The Gourmand Awards event was filmed by eight televisions from 5 different countries, there were 940 press articles in 2008, 1131 in 2009, and there have been already 784 articles in the first five months of 2010. No other food and wine event has such world-wide in impact. The coverage was 17.5% in German, 16.3% En-glish, 15.2% in Spanish, 14.2% in French, 13.3% in Scandinavia, and 23.5% other langu-ages.



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One World: A Competition that unites Countries and Cultures

The Olympic Games and the Gourmand Awards

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Chef Ramzi from Lebanon (r.) and Chef Wan from Malaysia met during the

Gourmand Awards in London 2008.

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To be timely and use-ful for the books and the media, the great majority of the win-ning books is less than one year old when they win “Best in the World”.

The growth of the Gourmand Awards continues to be very quick, with more books participating already by June 2010 than by October 2009.

All countries, all pu-blishers and authors have the same chan-ce. The winners last year were nearly equally divided bet-ween big publishers, and publishers who publish less than 10 books a year.

There are winners who are self publis-hed. This is a growing trend and a recogni-tion of the fact that thanks to the digital revolution in book production and in-ternet sales, there are more and more authors who become publishers.

In the United States last year there were far more self publis-hed titles, growing rapidly, than traditi-onal publishers titles, stagnating. This is very much the case for cookbooks, which are taking the place ot

the autobiographic novels of yesterday.

This is a huge opportu-nity for the publishing sector, with many more authors and pu-blishers, more paper books and e-books, and bigger media presence thanks to the internet social media.

The Gourmand World Cookbook Awards and Paris Cookbook Fair benefit from the fast growth of the sector, just as the “Olympic Games” have organic growth of their own.

The cookbook market has become a global market, such as cars, music or wine. It is truly “One World” for the cookbook and wine book authors and pu-

blishers. Food and wine, like sports, can really help unity, friendship, progress, harmony and peace.

Fill in the entry form on the next

page and take part in the annual competition.


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To give more time to cookbooks and more importance to wine books, the Gourmand Awards will take place on two conse-cutive days. The Gourmand World Cookbook Awards (picture: Awards Trophy 2010, by Swarovski) will be on Wednesday Mar-ch 2 at the Theatre of Le 104, followed by the Opening Party for Paris Cookbook Fair.On Thursday March 3, at the end of the

firstdayofthefair,the Gourmand World Wine Book Awards will take place in the Theatre of Le 104, with the Winners Gala Party after-wards.

The Gourmand Awards at Paris Cookbook Fair for two days

awards 2011

Winners: Photographer Yoshihiro Saito from Japan and French celebrity chef Guy Martin during the Awards Gala 2010.

Pho

to: B

árán

y


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Gourmand World Cookbook Awards 2010

Pintor Rosales, 50, 4º C. 28008 Madrid – Spain Tel: +34 91 541 67 68 Fax: +34 91 541 68 21 E-mail: [email protected]

Entry Form

Gourmand World Cookbook Awards 2010

Title of the book...............................................................................................………….. ISBN...........................................................................Pages....................Price..................Date Published…………………………………………………………………………… Author (name, address, telephone, fax, e-mail)............................................................….. …………………………………………………………………………………………….Co-author (name, address, telephone, fax, e-mail)....................................................…… ……………………………………………………………………………………………Photos (name, address, telephone, fax, e-mail.................................................................... ……………………………………………………………………………………………

Editor (name, address, telephone, fax, e-mail)..............................................................…. ……………………………………………………………………………………………Publisher (awards contact person, address, telephone, fax, e mail)……………………… ……………………………………………………………………………………………Comments............................................................................................................................................………………………………………………………………………………Awards Rules:

- All books about food or/and wine qualify. There are no entry fees. - There are 40 categories for cookbooks and 18 for books about wine, spirits and other drink. - The jury may change books form one category to another. - You can participate in the awards without visiting the fair - Books have to be published between November 15, 2009 and November 15, 2010

- Deadline for receiving books is November 15, 2010. Projects, manuscripts, blads are accepted.

- Three copies of each book have to be sent to Edouard Cointreau, Gourmand, Pintor Rosales 50, 4ºC, 28008 Madrid. Spain - Books first compete within each language category, then for the “Best in the World”. - Authors and Publishers who enter in the competition for the Gourmand World Cookbook

Awards 2010 agree to participate in the Gourmand Television Program and the yearly Gourmand Awards “World Best Cookbook” if they are asked by Gourmand after

winning a “Best in the World” award, subject to separate contract.

I agree to the above rules: Date:.......................................….Signed:................................................................................

Name Typed or in Capital:......................................................................................................................................


The annual Gourmand World Cookbook Awards Gala for the best Chinese Cook-books was a big mee-ting of the leading culinary professionals of the country.

400 guests attended the event in a prestigi-ous hotel on March 28 in the capital Beijing, amongst others chef Jiao Min Yao, who is in the Gourmand Hall of Fame since 2007 and chef Du Gong Be, who won “Best Chef Book in the World“ in 2006. The culinary heritage of this big country was represented by digni-taries from chefs asso-ciations from various cuisines of China.Edouard Cointreau emphazised the im-portance of the Chi-nese Cuisine for the World and honoured the best chinese authors and publishers for their work.


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Gourmand World Cookbook Award Gala for Winners from China

Gourmand honours the Best Chinese Cookbooks

Edouard Cointreau with Zhang Ren Qing (l.) and other winners.

the winnersBest Wine Book„The Art of Winemaking“Rudolf LantschbauerTranslation: Yulan CaiBodega Langes China

Best Wine and Food Book“Asian Palate“Jeannie Cho Lee Asset Publishing Research

Special Awards“Hawthorn Cuisine“Dong Wen Cai

Economic Times PressFood Cultural Books of China

“Delicious Food of Yantai“Yantai Municipal Cooking Association

Best Chinese Cuisine Book“Food Scape“MCCM Creations

Best Food Series“Health and Food“Zhang Ren Qing

Food Cultural Books of China

Best Arab Cuisine Book“Chinese Muslim Cuisine“CHLIP

Best Bread Book„Bread Step by Step“Wang SenCHLIP

Best PrinterLeo Paper


When the Icelandic banks died their last will was that their ashes would be spread on Europe. That is a popular joke in Iceland and the way how the islanders ironically face the two huge catastrophes which emanated from their country within the last months: the collapse of the banking system and the volcanic eruption. Looking back you probably will be able to actually laugh about this.

However, in the middle of April the Eu-ropean airports came to a virtual stand-still and more than hundred thousand people were stuck. Just within these days the publishing world

was supposed to meet at the London Book Fair in the English capital.

But virtually every visi-tor who did not come from Great Britain had to cancel his visit or arrived much later and at great circum-stances in London. 50-80% of all confe-rences, book-signings and meetings during the book fair had to

be cancelled, an-nounced the “Book-seller Daily”. And at great pain and effort also Gour-mand was affected. Many of the celebrity chefs who were an-nounced to cook on stage weren’t able to come: Suzanne Huss-eini from Dubai, Mar-lene van der Westhu-izen from South Africa, Chakall from Portugal, Monish Gujral from In-

dia, Paul Cunningham from Denmark, Daniel Girsberger from Swit-zerland, Niclas Wahl-ström from Sweden and Yesmine Olsson from Iceland. However, while other stands at the book fair were deserted, the Gourmand stand was always well-attended. Many publishers made use of the available time due to the cancelled meetings in order to have a conversation with the Gourmand-Team and to inform themselves about new publications on the international cookbook market, the World Cookbook Awards and the next Paris Cookbook Fair.



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London Book Fair and the Volcano

The Cook Book Corner: meetingpoint for cookbook professionals

Phot

o: P

lotk

e

Edouard Cointreau with Alexandra Papadakis and Aldo Sampieri of Papadakis Publisher.

And also the au-dience of the cooking shows hardly noticed that some celebrity chefs hadn’t arrived as virtually no show was actually cancel-led.

Very graciously, Mar-lena Spieler (UK), Ra-vinder Bhogal, Shirley Booth (UK) and Yann Barraud of Le Cordon Bleu London, sponta-neously helped out. It is in times like this that the best professionals show why they are great.

Celebrity Chefs who managed to be pre-sent just made two or even three cooking shows. Datuk Chef Wan from Malaysia who didn’t have the problem to travel to London but actual-

ly wanted to return home and was stuck in London. “I should be in the airplane, as I have to record a television show at home. But there is no chance – so I enjoy my stay in London and do what is the most fun for me and hopefully also for you: cooking!“, he wise-cracked during his second cooking show at the Gourmand stand.

After three days of fair Edouard Cointreau was able to come to a conclusion by which he was surprised him-self: “In spite of all ad-versities the London Book Fair was a great success. Meanwhile, the Gourmand Cook Book Corner is a firm institution at the fair

and has become a meeting point for the international cook-book scene. Actual-ly, this is no wonder as cookbooks are a market which even grows at times of crisis – publishers cannot ignore this. Therefore, their interest in the cookbook segment, in Gourmand and good opportunities to inform and present themselves increases. We clearly noticed

that at the London Book Fair and this will also be shown by the next Paris Cookbook Fair. Several publishers have already booked their stand for Paris.“

Watch more pictures on the

following pages.And visit our website

to see many more photos and videos:

www.gourmand-magazine.com


page 20

Interested visitors at the Gourmand Stand.

Celebrity Chef Pascal Aussignac (3.f.l.) with Le Cordon Bleu Students who assited the all Chefs.


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page 21

Le Cordon Bleu Marketing Manager Sarah Santin with Chef Pascal Aussignac.

Doug Wallace with his „Moomin Cookbook“.


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Datuk Chef Wan hosting Solidary Sports with their cookbook „World of Flavours“.


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James McIntosh preparing easy, healthy and cheap dishes for the whole family.


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Datuk Chef Wan joking with a Le Cordon Bleu Student during his first show.


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Edouard Cointreau with English vegetarian cookbook expert Rose Elliot.

Marlena Spieler (UK) thrilled the audience with a humorous (and spicy) show.


INTERACTIVE

Datuk Chef Wan (4.f.l.) with Le Cordon Bleu Students after his second cooking demonstration.


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Le Cordon Bleu-Chef Yann Barraud cooking a french dish in London.

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“Bordeaux et ses Vins“ (Bordeaux and its Wines), Le Feret will be published by the Publi-shing House of Electro-nics Industry. The 2,291 pages of most impor-tant Bordeaux wine book will be translated in Chinese by a gra-duate in Oenology of the University of Bordeaux. The foreign rights deal and the translation were both arranged by Edouard Cointreau. This is an important step to help the exports of Bor-deaux Wines to China. The massive reference book is available from John Wiley publishers in English.

In the new catalo-gue by Food Cultural Books of China the Paris Cookbook Fair is featured on 6 pages, including one page with the cover of one issue of the Gour-

mand Magazine Daily News (translated in Chinese). Food Cul-tural Books of China won two Gourmand Awards in China: for

his Health and Food series and a Special Award of the Jury with „Hawthorn Red Fruit Cuisine“. Senior Editor Zhang Reng Qing (photo) was with author Dong Wen Cai, expert for Haw-thorn Fruit, in Paris for the Awards Gala and the Fair.

From September 7 to September 19 the Gourmand World Cookbook Awards will be a partner in the Food and Drinks Exhi-bition of the Klingspor Museum in Offenbach (Germany), focusing on the writing of books, design and typeset-ting. Gourmand will present a selection from 40 to 50 books,

showing the best from the past 15 years, mo-stly from the categories Design and Best Book of the Year as well as the Hall of Fame.

Les Editions Culinaires by the Edition Alain Ducasse has published “Plancha Party“ by chef Cédric Béchadé. The book contains 25 recipes from the Bas-que Country at the French-Spanish border.

“Made in Sweden“ is the title of the new book by Jens Linder from Sweden. The book sets a light on 15 swedish groceries and combines stories with recipes and pictures. Jens Linder won „Third Best Cookbook in the World“ together with chef Mathias Dahlgren in Paris this year.

Big success for French chef Yvan Cadiou (photo): He released two new books in May, which were sold out within one week. The books are the first result of the collaboration with his new publisher Sophie Gramond. Also Yvan has a new

weekly TV-show on France 2 in the Stepha-ne Bern show.

The Fan-page of the Gourmand Magazine on Facebook has increased to 350 fans now - the majority is from France (25%), Germany (11%) and USA (10%). All in all there are fans from more than 20 coun-tries, including Malay-sia, Indonesia, China, India and Chile just to name a few. 55% of our fans are female. If you want to be-come a fan of Gour-mand Magazine too, then tick here:www.facebook.com/gourmandmagazine

You want your news to be published here? Send it to: [email protected]


page 23

News from the Gourmand Family


http://www.jiankangfood.com


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gourmand magazine 4

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