SHORTLIST 2017 COOKBOOKS - garlicfeast.com · 2016 SHORTLIST 2017 COOKBOOKS Edouard Cointreau, ......

2016 SHORTLIST 2017 COOKBOOKS

Edouard Cointreau, PresidentPintor Rosales, 50 - 4ºC28008 Madrid, Spain

Tel: + 34 91 541 67 68Fax: + 34 91 541 68 [email protected]

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The shortlist is a working tool. There still can be a few books added. It is short. The titles of the books are shortened, only a few of the authors are listed, the name of the publisher is short. It is adapted for English readers. We try to identify the book with very short data. You can easily find more detailed information on each book from Internet, using the shortlist as a basic reference.

It is a step towards the Best in the World. It does not include all the winners by country. It gives an idea of the scope of the competition. All three top winners in a category have the same rights to the Best in the World certificates and stickers. The quality of the top three is usually very close

The Awards Ceremonies for categories A06- Special Awards and all F categories are May 27, 2017, at Yantai Wine Bay, in China. All other categories are May 28, 2017 at the same place. At the event, only the Number 1 Best in the World is called to the stage. The exceptions are A06-Special Awards, and F Fund raising and Charity books.

After the awards ceremony, there is a special small podium for photos that can be used by all guests who are present. The top three who are present get free certificates.

The Best in the World are announced publicly at the event on May 27- 28, NOT BEFORE, Only A01 Most Important, A02 Hall of Fame, A06 Special Awards are communicated before May 27-28: The Best in the World list will be May 30 on our website www.cookbookfair.com




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A - AUTHORS

A01 MOST IMPORTANT AUTHOR OF THE YEAR

China: Fragrance, Xu Long (Yunnan Science & Technology)

A02 HALL OF FAME

France: E - Éric Fréchon (Solar)

A03 CHEF

China: The Memory of Taste, Sun Zhaoguo (Beijing United)Denmark: Kiin Kiin (Curry in a Hurry)Poland: Suwała, Baron i inni (Dwie Siostry)Scotland: Perceptions, Mark Greenaway (Relish)Singapore: Octaphilosophy, André Chiang (Phaidon)Sweden: The Flying Elk, Björn Frantzén ( Norstedts) UAE: Flavours of Dubai, Uwe Micheel (Smartcast Group)

A04 WOMAN CHEF

Australia: Seafood everyday, Eloise Emmett (EE)Brazil: Todas as Sextas, Paola Carosella (Melhoramentos)China: East + West Food, Zhu Zu-Yi (Guangxi Normal University)Norway: Eventyrlig, Karla Siverts, Øivind Hånes (Gyldendal)Portugal: Semear Sabor, Colher Memórias, Justa Nobre, Fátima Moura (Vogais)Russia: Kitchen Gayane Jan, Gayane Breiova (AST)Spain: El sabor de la elegancia, Begoña Rodrigo (Montagud)

A05 PROFESSIONALS

Colombia: Técnicas profesionales Cocina Colombiana, Carlos Gaviria (Universidad La Sabana)Ecuador: El pequeño Escoffier, Antonio Pérez (Gallo Press)Italy: Cottura, Franco Luise (Bibliotheca Culinaria)Peru: Futuro Gastronomía Peruana, Mariano Valderrama (APEGA)Philippines: Proof (Philippine Society of Baking)USA: Latin@s’ presence in the food industry, Meredith E. Abarca (University of Arkansas)




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A06 SPECIAL AWARDS

All are called to the stage. Usually there is only one Special Award per country.

Belgium: The Fine Chocolates: Gold, Jean-Pierre Wybauw (Lannoo)Brazil: Pratos Da Boa Lembrança, Anesio Fassina Filho (Inova)China: Meiwei Zhongguo, Zhang Ren Qing (CHLIP)China: La Liste - Dong Ke Ping, He Nong (Qingdao)Denmark: Bornholm, Anders Beier, Sune Rasborg (Njord)France: La France des Bons Produits, Loïc Ballet (Le Chêne)France: A pleines dents, Gerard Depardieu, Laurent Audiot (Michel Lafon)France: ANGERS - All together on stage, to celebrate Angers Yantai sister cities.

- Le Goût de l' Anjou, Bruno Deniel-Laurent (Mercure de France)- Le Grenier à Pain, Michel Galloyer (La Martinière)- Le Crémet d'Anjou, Sophie Reynouard- Anjou Untamed, Jean-Yves Bardin (JYB)- Balade Gourmande en Anjou, Camille Verheecke- Le Maine et Loire en 365 Recettes, Christine Tourneux

Germany: Zu Gast in Griechenland, Prinzessin Tatiana, Diana Farr Louis (TeNeues)Jamaica: Sweet Runnings, Dr. Pamella E. PowellNetherlands: Kookboeken van het jaar 2007- 2016, Fusina Verloop (Komma)Portugal: Northern Portugal, Gabriella Opaz, Sónia Andresson (Oficina do Livro)South Africa: My Table, Siba Mtongana (Pilovision Media)Spain: Pintxos de Leyenda de Donostia, Josema Azpeitia (Ttarttalo)Sweden: Orebro - Yantai sister cities, Husmansbord, Pelle AgoreliusTurkey: Ordu Yemekleri, Aynur ZerenTan (Ünye Ticaret ve Sanayi Odasi)UK: Land of Fish and Rice, Fuchsia Dunlop (Bloomsbury)USA: The 2016 Healthy Lunchtime Challenge, Michelle Obama (WGBH, Clean Plates)

A07 TV CELEBRITY CHEF - IN ENGLISH

Australia: Will and Steve, Steve Flood, Will Stewart (Harlequin)Bangladesh: Nadiya's Kitchen, N. Hussain (Michel Joseph UK)India: From my kitchen to yours, Maria Goretti (Om Books)New Zealand: Hungry, Karena & Kasey (KK)South Africa: Simply Delicious, Zola Nene (Struik)Sweden: Food from the fire, Niklas Ekstedt (Pavilion) UAE: Essentially Marco, Marco Pierre White (Motivate)UK: The Skills, Monica Galetti (Hardie Grant)USA: Big American Cookbook, Mario Batali (Grand Central)




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A08 TV CELEBRITY CHEF - EUROPE

Belgium: Op de groei 2, 3, Sofie Dumont (WPG)Czech: Škoda nevařit 2, Martin Škoda (Eventhouse)Finland: Keittokirja, Anssi Kantelinen (Ravintola)France: Le Tour de France Gourmand, Julie Andrieu (Alain Ducasse)Germany: Unsere Lieblingsrezepte, Lafer, Lichter (Callwey)Italy: Benedetta tutto l'anno, Benedetta Parodi (Rizzoli)

A09 TV CELEBRITY CHEF - WORLD

Argentina: Cocinero, Fernando Trocca (Planeta)Brazil: Por Amor ao Sabor, Dalton Rangel (Alaúde)Canada: Simplicité culinaire, Martin Juneau (La Presse)China: Beijing Taste, Beijing TV (Qingdao)India: Sinfully Yours, Shipra Khanna (Westland Tata)Philippines: Philippine Cookery, Tatung Sarthou (ABS)Singapore: The many flavors of Malay cooking, Rita Zahara (Marshall Cavendish)South Africa: Carlibotha (Human Rousseau)Sweden: I det enkla bor det goda, Ernst Kirchsteiger (Bonnier Fakta)

A10 INNOVATIVE

Germany: Kochen und Backen mit Ötzi, Achim Werner (Regionalia)India: Cooking for Happiness, Kornelia Santoro (Harper Collins)Italy: Csaba 5 Seasons, Csaba Dalla Zorza (Luxury Books)Japan: Cakewich, Japan Sandwich Association (Parco)Mexico: Acridofagia (Trilce)South Africa: Tasty Wastenots, Sally-Ann Creed, Jason Whitehead (NB)Sweden: Krydda met Musik, Per Samuelsson (Fanky)Switzerland: Wood Food, Valentin Diem (AT Verlag)USA: Age Beautifully Cookbook, Grace O (Skyhorse)

A11 ENTERTAINING

China: Entertaining at Home, Liang ZiGeng (CITIC)France: Le pain fait son show, Nima Hemmat-Azad (Artémis)India: Festival Cookbook, Viji VaradarajanItaly: Celebrate Christmas, Eleonora Miucci (Il Galateo)South Africa: Een mal cookbook, Johnny Hamman (NB)Sweden: Pluras Bästa, Plura Jonsson (Norstedts) USA: Table Manners, Jeremiah Tower (FSG)




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A12 FIRST BOOK

Mauritius: Aquacasia, W. Reinbacher (Shanti Hotel)Malaysia: Malaysian Students’ Cookbook (MPH)Netherlands: Arbeids vitaminen, Mascha Perquin-Sarneel (Loopvis)Philippines: Philippine Cookery, Tatung Sarthou (ABS)South Africa: Mila's Meals, Catherine BarnhoornTogo: 50 recettes, Tata Yawo (Oadel)

A13 BLOGGERS

China: Salad Garden, Sabadina (CHLIP)Canada: Oh she glows everyday, Angela Liddon (Penguin RH)Guatemala: Soupblime, María José CarpioNorway: Aichas Kjøkken, Aicha Bouhlou (Gyldendal)Portugal: Nem acredito que é saudável, Sara Oliveira (Casa das Letras)Romania: Gust Verde, Ramona Constantinescu (Curtea Vecche)South Africa: Kookedor 2, Errieda du Toit (Human Rousseau)

A14 SELF PUBLISHED

Australia: Garlic Feast, Janice SuttonGuatemala: Soupblime, María José CarpioIndia: Five Morsels of Love, Archana PidathalaMicronesia: The food of Guam, Kaitlin WynneNew Zealand: Hungry, Karena & KaseyUAE: Plated Heirlooms, Dima Al Sharif (CPI Media)UK: A Grandmother's Legacy, Jenny MallinUSA: Tastes of the Camino, Yosmar Monique Martínez

A15 COOKING SCHOOLS

Australia: Nazeema's Kerala kitchen, Christiane Philip (Culinaire Cooking School)Chile: Gastronomía y Academia, Joel Solorza (UDLA)Colombia: Técnicas Profesionales Cocina Colombiana, Carlos Gaviria (Universidad La Sabana)Ireland: All in the food: 75 Years of Cathal Brugha Street, Frank Cullen (O' Brien)Singapore: I am a rice cooker!, Devagi Sanmugam (Marshall Cavendish)Spain: Eat with Hemingway, Javier Muñoz, Escuela IrizarUSA: Farestart, Colin McCaig

A16 COOBOOK BOOKSTORES

Canada: Tomato, Anne Fortin (Modus)Netherlands: Rijksmueum Kookboek, Jonah Freud (De Kookboekhandel)




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B - PUBLISHERS

B01 PUBLISHER OF THE YEAR

France: Le ChêneIran: PanizSingapore: Marshall CavendishSpain: Planeta GastroSwitzerland: VorwerkUK: Hardie Grant

B02 BEST BOOK OF THE YEAR

Australia: Garlic Feast, Janice Sutton (JS)Austria: Konstantin Filippou (FP)France: Corsica, David Mezzacqui, Sylvain Alessandri (Clementine)Germany: Wurst & Küchen, Wolfgang Müller (Mathaes)Indonesia: Flavors of Indonesia, William Wongso (BAB)Israel: Grandma Cooked Gourmet, Tami Shachnaey (Shorasim)Sweden: The Nobel Prize Cookook (Max Ström)UK: Zedel, A. A. Gill (Quadrille Hardie Grant)USA: Pure Food, Kurt Beecher Dammeier (BenBella)

B04 MAGAZINES

China: With Eating, Shi Tie (Citic)France: Saveurs d'Asie (East Eat)Italy: DispensaSingapore: Johnny Walker House EditSweden: FilterTaiwan: OunceUAE: ThooqUSA: Cherry Bombe

B06 PHOTOGRAPHY

Finland: Keittokirja, Anssi Kantelinen (Ravintola)New Zealand: Hungry, Karena & Kasey (KK)Spain: Mexillón de Galicia, Xurxo Lobato (DO Mexillón Galicia)Sweden: Smörstekt, Per-Erik Berglund (Apelfeldt)UK: Venison, Jose L. Souto, Steve Lee (Merlin)USA: The Photographers Cookbook, Lisa Hostetler (Aperture)




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B07 ILLUSTRATIONS

Canada: Hot dog taste test, Lisa Hanawalt (Drawn and Quarterly)Chile: La famosa y secreta receta de papá, Joanna Mora (Una casa de cartón)France: L'Art et la Table, Patrick Rambourg (Citadelles Mazenod)Japan: Regrowing vegetables, Akiko OhashiNetherlands: De Keuken van Jeroen Bosch (Loopvis)Taiwan: Ounce Magazine, Leslie Wang (Ounce)USA: Stick Dog, Tom Watson (Harper Collins)

B08 DESIGN

Australia: Fat Brad (Long Prawn)Dominican Rep.: Sabor del Paraíso, Kiko Casals (Gastropix)Germany: Kiss me Cake!, Rainer Schillings (99pages)Ireland: The Cookbook, Alice O'FarrellIndia: Five Morsels of Love, Archana PidathalaJapan: Ikkoan (Seigensha)Lithuania: 7 Ingredientai (VMG)Russia: Ruskaya Pavamya (Chernov)Taiwan: Ounce magazine, Leslie Wang (Ounce)USA: The Chefs Canvas (Cumner Museum)

B10 SERIES

China: Sensational Decorated Buttercakes (Qingdao)France: Cuisine Méditerranée, Mireille Sanchez (Cecile Langlois)Hong Kong: HK local snacks (Chinese Culinary Institute)Lithuania: Diary of Good Food, Renata Ničajienė (Sezonine)Malaysia: Hayley's Happylicious, Mohana GillMexico: Ingredientes Mesoamericanos (Grupo Mexico)Sweden: Vår gröna kokbok, Sara Begner (Coop-Norstedts)

B11 CORPORATE

Germany: Grillen mit Chakall, Hornbach Tenneker (DK)Malaysia: Beyond rice cooking (MPH)Philippines: Coconut Champion (Franklin Baker)Poland: Doban Smak (Vorwerk)Singapore: The pleasure of eating well, Christina Ong (Como Hotels)Spain: 150 Años en casa (Carbonell)Sweden: Maten och Moralen, Christer Isaksson (Ekerlids)Thailand: Krua Khunmae, Suthipong Suriya (Karb Studio)UK: Fortnum & Mason, The Cookbook, Tom Parker Bowles (Fourth Estate)USA: Brickyard to Backyard, Clabber Girl (Versa Press)




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B12 TRANSLATION

China: Simplissime (PHEI - Hachette Phoenix)Poland: Polish Culinary Paths (Ministry of Foreign Affairs)Portugal: Mediterranean Algarve, Maria Manuel Valagão (Tinta da China)South Korea: Grand Livre Cuisine Ferrandi, Hycon Jiayung Kang (Citron Macaron)Spain: La vuelta al mundo, Alain Ducasse (Akal)Sweden: Taste of Sápmi (Slow Food Sapmi)

B13 COOKBOOK PRINTER

China: ArtronBelgium: Guido MaesFrance: CYSS imprimeursGermany: Kehler DruckHong Kong: EverbestLatvia: Livonia PrintLithuania: LTV Baltoprint

B14 DIGITAL EBOOK

Costa Rica: Vivir, Viajar, e buon appetito, Sabrina Vargas-JiménezFAO: PulsesIndia: Saveurs Subtiles, Sophie Girot, Viji VaradarajanMexico: Nos metimos hasta la Cocina (Lagares de México)Spain: Picadillo (Gusto Gallego)UK: Meat Free Monday EverywhereUkraine: Gourmet guide to Istambul, Vasilisa Yilmaz

B15 FOOD TOURISM WEBSITE

Australia: www.australia.com food and wine trends 2016Dominican Republic: www.saboresdominicanos.com.doMexico: wwww.venacomer.com.mx (Sectur)Spain: www.saboreaespana.es; tastingspain.es




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B16 BESTSELLING AUTHORS, BRANDS

(Estimate - million books sold over years by author/ brand)

Australia: Slow cooker, Kim McCosker (4 ingredients, 9 million)Canada: Appetizers for entertaining, Jean Paré (Company's Coming, 30 million)France: Le Cordon Bleu (14 million) de la Pâtisserie (Larousse)Japan: Everyday Harumi Kurihara (20 million) (Conran Octopus)Russia: Book of Tasty and Healthy Food (over 10 million) (AST)Switzerland: Betty Bossi Family Planner (Betty Bossi 32 million)UK: Super Food Family Classics, Jamie Oliver (33 million) (Michael Joseph)USA: Radical Beauty, Dr. Deepak Chopra (10 million), Kimberly Snyder (Harmony)

B20 PHOTOGRAPHER PUBLISHER

Belgium: Garage Culinaire, Marc Declercq, Tony Le Duc (Minestrone)Denmark: Food for thought, Steven Achiam, Brendan Killeen (Livret Litkig)Northern Ireland: Belfast on a plate, Joanna Braniff, David Pauley (Studio Publishing)Spain: Mexillón de Galicia, Xurxo Lobato (Mexillón D.O.P.)UK: The Locals Cookbook, Jon Lewin (TLC)USA: Sweet Nature, Genevieve Meli (Battman Studios)




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C - COUNTRIES - AREAS

C01 LOCAL

Austria: Cuisine Alpine, Andreas Döllerer (A la carte)Canada: Encyclopedie Cuisine Nouvelle-France, Jean-Marie Francoeur (Fides)Chile: Chiloé contado desde la Cocina, Renato Cárdenas, Lorna Muñoz (Fucoa - ODEPA)China: Taste of Jining (CHLIP)Cuba: Sabor a Gibara, Alberto Gámez (Selvi)France: Inventaire Gourmand du Sud-Ouest (Sud Ouest)Germany: Crêpes & Galettes, Hervé Kerourédan (99pages)India: Happiness is a stomach full, Sreeja Jayaram (Westland)Italy: Mit Rosi und Christian in Südtirol (Raetia)Lebanon: Le Goût de Marjeyoun, Dina Bayoud Kohl (Tamyras)Peru: Bitute, Javier Masías, Gastón Acurio (Latino)Sweden: Ulrikas Gottland, Ulrika Davidsson (Bonnier Fakta) Switzerland: Einfache vielfalt, Maurice Maggi (AT Verlag)

C02 FOREIGN

Australia: Hellenic Kanella, Ruth Bardis (Outskirts Press)China: Cuisines Together, Mei Shi Sheng Huo (Qingdao)Germany: Barcelona, Stephan Mitsch (Christian)India: Paramaanna Prapancha, Veena Bhat (Prism)Netherlands: Ontbijt, Maria Grimm (Carrera)New Zealand: Little Tables, Vanessa Lewis (Beatnik)

C03 FRENCH

Brazil: Paris-Brest, Alexandre Staut (Companhia Editora Nacional)Ecuador: El pequeño Escoffier, Antonio Pérez (Gallo Press)France: Sud-Ouest Julien Duboue, Philippe Boé (Alain Ducasse)Germany: Paris Patisserie, Murielle Rousseau (Christian)Japan: Bistro recipes, Nana Ogawa, Naoko, Matsunaga (Seibundo Shinkosha)Malaysia: A touch of French (MPH)Peru: La Cocina Francesa y el Perú, Mirko Lauer (USMP)Russia: Patisserie, Nina Tarova (Chernov)USA: Let's Cook French, Claudine & Jacques Pepin (Quarry)




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C04 ITALIAN

Argentina: Recetas de mi Italia, Pietro Sorba (Planeta)Australia: Florentine, Emiko Davies (Hardie Grant)Canada: CinCin, Andrew Richardson (Figure 1)France: La main à la pâte, Alessia Serafini (Epure)Germany: Italia, Cettina Vicenzino (Christian)Italy: Alla scoperta del gusto, Davide Paolini (24 Ore Cultura)USA: Joanne Trattoria Cookbook, Joe Germanotta (Post Hill Press)

C05 MEDITERRANEAN

Australia: Hellenic Kanella, Ruth Bardis (Outskirts Press)Greece: Mediterranean Lenten, Dina Nicolaou (Minoas)Lebanon: The Land of White, Lina Saad (Austin Macauley)Sweden: Mat Sam Gör Gott, Tareq Taylor (Bonnier)Tunisia: La cuisine de mes soeurs, Ahmed LadarsiUAE: Plated Heirlooms, Dima Al Sharif (CPI Media)USA: Let's Cook Spanish, Gabriella Llamas (Quarry Books)Venezuela: El sabor de la tradición libanesa, Marianella Abadi

C06 SCANDINAVIAN

Australia: Nordic Light, Simon Bajada (Hardie Grant)Denmark: Østers (Muusmann)Finland: 8 Arctic Seasons (Luxury Action)Iceland: Der Geschmack, der Natur, Jónsdóttir, Ásgeirsson (Upperheimar)Norway: Vennemiddag, Ole Martin Alfsen (Forlaget)Sweden: Lilla Ego, Tom Sjöstedt, Daniel Räms (Norstedts)UK: The. Little book of Hygge, Meik Wiking (Penguin Life)USA: Denmark (Ambrosia Magazine)

C07 EASTERN EUROPE

Germany: A guest in Azerbaijan, Barbara Lutterbeck (Wienand)Hungary: Magok, Seeds, Ildikó Bezselics (Boook)Israel: The Russian-Jewish Cookbook (Lunch Box)Lithuania: Taste Lithuania, Beata NicholsonMoldova: Eat like Moldovans, Nata AlbotPoland: Polish Culinary Paths (Ministry Foreign Affairs)Slovenia: The Alphabet of Flavors of Slovenia, Janez Bogataj (Družina)




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C08 ASIAN

Hong Kong: HK Food and Culture, Adele Wong (Manmomedia)Indonesia: Flavors of Indonesia, William Wongso (BAB)Malaysia: Asian Raw Food Kitchen, Shannon Lim de Rooy (MPH)Philippines: Cooking with Sandy Daza (Anvil)Singapore: Asian Pies, Evonne Lee, Sarah Lee Foong Chee (Marshall Cavendish)Tajikistan: School Meals Recipe Book (WFP)

C09 CHINESE

China: English - Travels Through Dali, Zhang Mei (Penguin RH)France: Canard Laqué, Canard au Sang, William Chan Tat Chuen (L’Épure)Hong Kong: Cooking by colors (Character)Malaysia: Pearly's Nyonya Pantry, Pearly Kee (Clarity)UK: A Chinese Street Food Odyssey, Lisa and Helen Tse (Pavilion)USA: All under heaven, Carolyn Phillips (Ten Speed)

C10 INDIAN

Australia: Nazeema's Kerala Kitchen, Christiane Philip (Culinaire School)Canada: Vij's Indian, Meeru Dhalwala & Vikram Vij (Penguin RH)France: Bollyfood, Jean François Mallet (Hachette Pratique)Israel: Happiness tastes life (Lunch box)UK: Indian made easy, Amandip Uppal (Murdoch books)USA: My Two Souths, Asha Gomez (Running Press)

C11 JAPANESE

Canada: Les Bouchées de Bonheur, Geneviève Everell (Goélette)Denmark: Kondos Japanske køkken, Kondo Sasaki (Muusmann)France: Grappes de Haïkus, Jean Yves Bardin, Annick Dandeville, Patrick Gillet (JYB)Germany: Manga Kochbuch Bento, Angelina Paustian (Cadmos)Japan: 1X1 Sakafumi Matsumoto (NHK)Malaysia: New Japanese Kitchen, Kyoko Rabbetts (MPH)Singapore: Tanoshii ke-ki Yamashita Masataka (Marshall Cavendish)UK: Miso tasty, Bonnie Chung (Pavilion)




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C12 ARAB

Egypt: The taste of Egypt, Dyna Eldaief (AUC)Iraq: The Iraqi Table, Raghad al Safi (Motivate)Italy: Pop Palestine (Stampa Alternative)Jordan: Eat well, live well (Mazok Clinic)Libya: Under the copper covers, Sherine Ben Halim Jafar (Rimal)UAE: Plated Heirlooms, Dima Al Sharif (CPI Media)UK: Palestine on a plate, Joudie Kalla (Jacqui Small)USA: My halal kitchen, Yvonne Maffei (Agate)

C13 AFRICAN

Benin: Abiola et la Plante Magique, Iman Eyitayo (Plumes Solidaires)Gabon: Autosuffisance alimentaire, Guy Gweth (Knowdys)São Tomé e Príncipe: Sabores a Nossa Terra (Alisei)South Africa: My little black recipe book, Siphokazi Mdlankomo (Metz)Togo: 50 Recettes, Tata Yawo (Oadel)

C14 LATIN AMERICAN

Brazil: Misture a gosto, Ana Luiza Trajano (Melhoramentos)Chile: Gastronomía Valparaíso, Francisco Fantini (Gourmet Patagonia)Colombia: Mercados vivos, María Lía Neira (MNR)Dominican Republic: Tierra de Sabores (Nestlé)Cuba: Latinoamérica en la Mesa Cubana, Silvia Mayra Gómez Fariñas (Arte Literatura)Mexico: Nos metimos hasta la Cocina (Lagares de México)Panama: Panama Chombo style, Cuquita Arias de Calvo (Cookita)Peru: Perú mucho gusto (Promperú)Venezuela: Búfalos de agua, Otto Gómez (Grupo TEI)

C15 SREET FOOD

China: Special Street Food, Li Ying Feng (China Metrology Press)France: Le Grand Livre de la Street Food, Jean-François Mallet (Hachette)Indonesia: Jakarta Bites, Petty Elliott (Komunika Partners)Netherlands: Het Food Truck Kookboek, Yvonne Brok (Unieboek)Singapore: Meatmen cooking channel, Hawker favorites (Marshall Cavendish)Switzerland: Vietnamesische Strassenküche, Tracey Lister, Andreas Pohl (AT Verlag)UK: Breddos Tacos, Nud Dudhia, Chris Witney (Hardie Grant)




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C16 JEWISH

Canada: Kosher Taste, Amy Stopnicki (Feldheim)Germany: Divine Food, David Haliva (Gestalten)Israel: The Russian Jewish Cookbook (Lunch box)UK: 100 best Jewish recipes, Evelyn & Judy Rose (Pavilion)USA: Kosher USA, Roger Horowitz (Columbia University)

C17 AMERICA

France: Barbecue à l'Américaine, Buffalo Grill (First)Netherlands: Smokey Goodness, Jord Althuizen (Kosmos)Sweden: Sweet spots of New York, Roy Fares (Bonnier)UK: Deep South, Brad McDonald (Hardie Grant)USA: Savoring Gotham, Andrew F. Smith (Oxford University Press)

C18 ASIA, PUBLISHED OUTSIDE ASIA

Cambodia: To cook a spider, Mark Bibby JacksonCanada: Hot Thai Kitchen, Pailin Chongchitnant (Penguin RH)Denmark: Kiin Kiin, Henrik Yde Andersen (Curry in a Hurry)Germany: Sichuan-Pepper meets Sauerkraut, Qin-xie Krieger (Cadmos)Macau: The Adventures of Fat Rice, Abraham Conlon (Ten Speed)Netherlands: Zuur, Bas Robben (Good Cook)UK: Amazing Malaysian, Norman Musa (Square Peg)USA: The Saffron Tales, Yasmin Khan (Oxford University Press)

C19 AFRICA, PUBLISHED OUTSIDE AFRICA

Morocco: Ma Cuisine Marocaine, Bouchra Atita (Solar)Mozambique: Taste of Mozambique, Mena Gomes (Createspace)Netherlands: Zuid-Afrikaanse Culinaire, Marika Rentier (MR)Panama: Panama Chombo style, Cuquita Arias de Calvo (Cookita)USA: My creations: Home & Kitchen Corner, J. Mairy Dietch

C20 LATIN AMERICA, PUBLISHED OUTSIDE LATIN AMERICA

Belgium: #LNFairfood, Peru, Ellen Kegels (WPG)Mexico: Taco Loco, Jonas Cramby (Pavilion)Spain: Ceviche power, Gastón Acurio (Planeta Gastronomía)UK: Central, Virgilio Martínez (Phaidon)USA: The Tacos of Texas, Mando Rayo, Jarod Neece (University Texas)




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C21 CARIBBEAN

Antigua: Antigua & Barbuda Food and Drink Guide 2016 (Leeward Consultants)Dominican Republic: Tierra de Sabores (Nestlé)Grenada: Chocolate Family Colouring Book, Oonya Kempadoo (Grenada Community Library)Haiti: No man is an island, TiGeorges Laguerre (Rarebirds books)Jamaica: Sweet Runnings, Dr. Pamella E. PowellPanama: Panama Chombo style, Cuquita Arias de Calvo (Cookita)




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D - LIFESTYLE

D01 SUSTAINABLE FOOD

Australia: Impact of Meat, Talia Raphaely, Dora Marinova (IGI Global)Bahamas: Reef Lionfish Cookbook, Lad Akins (REEF)Canada: The Power of Pulses, Jason, Malone (Douglas McIntyre)China: Food Culture Research Translations, Wanjian Zhong (CHLIP)FAO: Pulses (FAO)Gabon: Autosuffisance Alimentaire au Gabon, Guy Gweth (Knowdys)Spain: Recetas cocina comprometida por el clima (Ecodes)Sweden: Lev Som en Bonde, Niklas Kämpargård (Norstedts)Timor Leste: Food Security (ACIAR)UK: Feeding Climate Change, Tim Gore, Rebecca Pearl-Martinez (Oxfam)Venezuela: Búfalos de agua, Otto Gómez (Grupo TEI)

D02 HEALTH AND NUTRITION, FOR THE PUBLIC

Australia: Food as Medicine, Sue RaddBrazil: Alimentos, movimento & alma, Lucyane Crosara (Sesi)France: Bien manger, manger bon, Kilien Stengel (L’Harmattan)Norway: Sannheten på Bordet, Niels C. Geelmuyden, René Zografos (Cappelen Damm)Philippines: Organic Divine Gorgeous Recipes, Eleanor A. Rivera (Healing Present)Sweden: Vitally important, Mai-Lis Hellenius (Holm and Holm)Uruguay: ¡Cómo crezco!, Daniel Guasco, Marcela Balás (Aguilar)

D03 CHILDREN

Czech: Cooking with children, Petra Novotná (Smart Press)Ecuador: El pequeño Escoffier, Antonio Pérez (Gallo Press)Germany: Tischlein deck‘ dich, Eva Maria Lipp (Cadmos)Grenada: Chocolate Family Colouring Book, Oonya Kempadoo (Grenada Community Library)Iceland: Eldum Sjálf (Salka)Malaysia: Right from the start, Daisy Ng (MPH)Netherlands: Tomaat, Laura Emmelkamp, Scato van Opstall (Keet Smakelijk)Uruguay: Hoy cocinamos nosotros, Diego Ruete, Inés Marracos (Aguaclara)USA: Cooking with kids cookbook, Lynn Walters, Jane Stacey (University New Mexico)




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D04 FOOD WRITING

Australia: The Colonial Kitchen, Charmaine O'Brien (Rowman & Littlefield)Canada: Va te faire cuire un oeuf!, Didier Girol (Le Travailleur Futé)Italy: Csaba 5 Seasons, Csaba Dalla Zorza (Luxury Books)Mexico: A la Mesa con Rubén Darío, Sergio Ramírez (UANL-UAS-Trilce)Philippines: Philippine Food, cooking & dining dictionary, Edgie Polistico (Anvil)Sweden: Matens Makt, Britt-Marie Mattsson, Leif Mannerström (Norstedts) USA: Love, Loss and What We Ate, Padma Lakshmi (Ecco)

D05 CULINARY HISTORY

Australia: The oldest foods on earth, John Newton (University NSW)Canada: Food Matters, Spain, Carolyn A. Nadeau (University Toronto)China: Local taste history culture, Mu Jun (Social Science Academic Press)France: Brassages, Jean-Paul Romac (L’Épure)Lithuania: Oginskių Dvaro Virtuvėje (Aleidyba)Peru: Cocina Peruana, Sara Beatriz Guardia (USMP)Spain: Triclinium, Almudena Villegas (Almuzara)UK: Food worth fighting for, Josh Sutton (Prospect Books)

D06 CULINARY TRAVEL

Chile: Gastronomía Valparaíso, Francisco Fantini (Gourmet Patagonia)China: 101 best food experiences in China, Lonely Planet (Sinomaps)Finland: Lapland, 8 Arctic seasons, Janne Honkanen (Luxury Action)France: Cuisine des Châteaux de la Loire, Bleuzen et Gilles du Pontavice (Ouest-France)Indonesia: Wonderful Indonesia (Turi Beach)Italy: Pizza, Antonio Puzzi, Davide Gallizio (Slow Food)Mauritius: Aquacasia, Willibald Reinbacher (Shanti Hotel)Philippines: Philippine Food Holidays Culinary Culture (Food Holidays)Portugal: Portuguese Travel Cookbook, Nelson Carvalheiro (APTC)Taiwan: Ounce magazine, Leslie Wang (Ounce)

D07 FOOD HERITAGE

Australia: Native Food Harvest, Julie Weatherhead (Peppermint Ridge Farm)France: Le Crêmet d' Anjou, Sophie ReynouardJapan: Tademono Jikan, Masayuki Okuda (Froebel Kan)Mexico: Chiles (Grupo México)Micronesia: Food of Guam, Kaitlin Wynne (Blurb)Russia: Ruskaya Povamya, Vasily Ceushin (Chernov)UAE: Plated Heirlooms, Dima Al Sharif (CPI Media)UK: Pride and Pudding, Regula Ysewijn (Murdoch Books)USA: Good Seeds, Thomas Pecore Weso (Wisconsin Historical Society)




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D08 FOOD SAFETY

Australia: SDN Beranga mealtimes (SDN Beranga)China: Food Safety Law in China, Francis Snyder (Brill)Tajikistan: School Meals Recipe Book (WFP)

D09 HEALTH AND NUTRITION, PROFESSIONALS

China: Food for pregnancy, Zhai Gui Rong (CHLIP)Malaysia: Eat smart, get fit and feel great (Nutrition month 2016)New Caledonia: Pasifika Plates (SFC)Oman: Food and Parkinson's, Mohamed Essa (Sultan Qabu University)Spain: ¿Las Algas se comen?, José Lucas Pérez Lloréns (UCA)Sweden: Vitally Important, Mai-Lis Hellenius (Holm Books)USA: The American Cancer Society, new Healthy Eating cookbook, 4th edition (ACS)

D10 DIET

Brazil: Detox, dia a dia, Dra. Astrid Pfeiffer (Alaúde)Canada: Superaliments (Modus)Hungary: Free of Everything, Dr. Nóra Andrási (Boook)Italy: Alimentazione in equilibrio, Arianna Rosson, Rosella Benetollo (Idea Montagna)Monaco: Mince et sexy à la ménopause, Isabelle Ranchet (Alpen)UK: The Olive Oil Diet, Dr Simon Poole, Judy Ridgway (Little Brown)

D11 FAMILY

Malaysia: Right from the start (MPH)Netherlands: Een leven lang koken; Monique Morssinkhof (Roermond)Portugal: Quatro Gerações à Mesa, Camomila Limao (Edições Chá das Cinco)Sweden: Hemkunskap, Mathias Dahlgren (Bonnier Fakta) Thailand: Teen Cooking, Suthipong Suriya (Karb Studio)Tunisia: La cuisine de mes soeurs, Ahmed LadarsiUSA: At the table, Ken Albala (Greenwood)




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E - SUBJECTS

E01 EASY RECIPES

Australia: Back to Basics, Robert Bousamra (Manuscript)China: Comfort Food (Qingdao)Finland: Arjen Luxus, Risto Mikkola (Readme)Italy: Cucina Slow, Bianca Minerdo (Slow food)Turkey: Açık Mutfak, Ece Zaim (Boyut)USA: It's all easy, Gwyneth Paltrow (Grand Central)

E02 SINGLE SUBJECT

Argentina: Chía, Vilma Lo Presti (Planeta)Canada: Batch, Joel MacCharles, Dana Harrison (Penguin)China: The Delicious Sea Cucumber, Jiao Ming (Textile)Guatemala: Soupblime, María José CarpioMalaysia: Everything Sambal (MPH)Netherlands: Ice Cream, Marleen Visser (Carrera)Sweden: Fermentera, Jenny Neikell (Norstedts) USA: The Spice Companion, Lior Lev Sercarz (PRH)

E03 DESSERTS - PASTRY

Czech: La Buchta (Smart Press)Denmatk: Eventyrlige kager, André Spange, Randi Nabulsi (Muusmann)Hungary: Hungarian Dessert, Tamás Bereznay (Boook)Iceland: Kökugleði Evu, Eva Laufey (Salka)Netherlands: Saakje’s Zoete Bakboek (Loopvis)South Africa: Baking with Jackie Cameron (PRH)

E04 BARBECUE

Canada: Diva Q's Barbecue, Danielle Bennett (PRH)Germany: 500 Tipps für Bessergriller, Carsten Bothe (Heel)Italy: Barbecue Surprise (I Signori del Barbecue)Netherlands: Hét Winter BBQ-boek, Madame Charlotte (Snor)Peru: Cilindros, Guillermo Gonzáles AricaUK: Braai, Jan Braai (Robinson)USA: Smoke and Fire, Holly Peterson (Assouline)




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E05 FISH

Australia: Seafood Everyday, Eloise EmmettBahamas: Reef Lionfish Cookbook, Lad Akins (REEF)Denmark: Caviar, Jacob StokkebyeIreland: Fishwives, Margaret Kirwan (Slater Design)Lithuania: Žuvis, Nida DegutienèPortugal: Viagem do Salmão, Henrique Sá Pessoa (Casa das Letras)USA: Sea and Smoke, Joe Ray (Running Press)

E06 VEGETARIAN

Australia: Impact of Meat Consumption on Health (IGI Global)Finland: Vege!, Alex Nieminen, Riikka Sukula (Readme)France: Encyclopedia of Vegetarian Cuisine, Estérelle Payany (Flammarion)Japan: Simple Vegetable Recipes, Akiko OhashiNew Zealand: Meat Culture, Annie Potts (Brill)Singapore: At home from pot to pie, Pauline Menezes (VSS)

E07 CHOCOLATE

Belgium: The Economics of Chocolate (Oxford University Press)Brazil: Cacau (Senac-Leste)France: Chocolat, Pierre Hermé, Sergio Coimbra (Flammarion)Grenada: Chocolate Family Colouring Book, Oonya Kempadoo (Grenada Community Library)UK: Sensational Chocolate, Paul A Young (Clearview)

E08 BREAD

China: The Great Bread, WithEating (CITIC)Hong Kong: Le Pain Passion, Gerard Dubois (La Rose Noire)Japan: No kneading bread, Sashiko Fujino (Natsumo)Portugal: Pão das mulheres, Mouette Barboff (Âncora)Spain: Masas madre, Sourdough, Francisco Javier Antoja (Montagud)USA: How to bake more bread, Michael Kalanty (Red Seal Books)

E09 CHEESE

Brazil: Queijos do Brasil (Summus)Denmark: Danske Oste, Bent ChristensenFrance: Fromages, Dominique Bouchait (Le Chêne)Spain: Santiago caminos quesos, Miguel Muñagorri (Real Sociedad Bascongada)Turkey: For the love of cheese, Berrin Bal Onur, Neşe Aksoy (Is Kultur)Venezuela: Quesos Venezolanos y Colombianos, Dietrich Truchsess (Blurb)




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E 10 TRUFFLES AND MUSHROOMS

Australia: The truffle cookbook, Rodney Dunn (Agrarian Kitchen)China: The taste of Mushrooms, Zhu Gua Ping (Qingdao)France: Les Forçats de la Truffe, Alain Bernard (PLB)Spain: Tapes i aperitius amb bolets, Carlos Robafum (Cossetania)Switzerland: La truffe d'automne, Annick Jeanmairet (Favre)

E11 FRUITS

Belgium: Pomodori, Angelo Dorny (Davidsfonds)Canada: Pommes, Marcotte, Tremblay (Flammarion)Ireland: Fruit on the Table, Theresa Storey (O'Brien)Sweden: Frukt o Grönt, Lotta Kühlhorn (Norstedts)UK: The Avocado Cookbook, Heather Thomas (Ebury)USA: Tropical Fruits, Svetoslav Dimitrov Todorov, Iskra Vitanova (Nova)

E12 MEAT

Belgium: Stoofvleesboek (Davidsfonds)Canada: Sausage Making, Tonia Reinhard (Robert Rose)Norway: Perfekt Viltkjøtt (Vigmostad)Spain: Jamón, Jamón, Pilar Carrizosa (Lid)Sweden: Älgkött och Peran, Leif Milling (Ågrenshuset)UK: Low and slow, Neil Rankin (Ebury)

E13 VEGAN

Belgium: Yvestown kookt, Yvonne Eijkenduijn (Davidsfonds)Brazil: A culinária vegana (Sesi-SP)Canada: Le Défi végane, Elise Desaulniers (Librex)Germany: Vegan feels better, Jérôme Eckmeier (DK)Hungary: Free of Everything, Dr. Nóra Andrási (Boook)Netherlands: Vegadutchie (Nieuw Amsterdam)

E14 PASTRY PRO

China: Western Desserts, Wang Sen (Qingdao)Hong Kong: Le Pain Passion, Gerard Dubois (La Rose Noire)Singapore: Tanoshii Ke-ki (Marshall Cavendish)Spain: Pãstryrevolution, Y. Duytsche, A. Adrià, Ángel León, F. Sáenz (Montagud)UK: Nostalgic Delights, William Curley (Jacqui Small)




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E15 BREAKFAST

Netherlands: Ontbijt, Maria Grimm (Carrera)New Zealand: Little Tables, Vanessa Lewix (Beatnik)USA: At the Table, Ken Albala (Greenwood)

E16 SANDWICH

Brazil: Sanduíches especiais, Martini, Mandel, Soave (Senac)Chile: La famosa (y secreta) receta de papá, Joanna Mora (Una casa de cartón)Japan: Cakewich, Japan Sandwich Association (Parco)




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F - FUND RAISING - CHARITY

F01 AFRICA

São Tomé e Principe: Sabores da Nossa Terra (Alisei)Sierra Leone: Your Wine Questions, Jerry Lockspeiser (Citizen Press)South Africa: Giving back childhood (Struik)Uganda: Fishwives, Margaret Kirwan

F02 USA CANADA

USA: FaresStart, Colin & Erica McCaigUSA: With Gratitude, Johnny Carrabba

F03 CARIBBEAN

Bahamas: Reef Lionfish Cookbook, Lad Akins (REEF)Grenada: Chocolate Family Colouring Book, Oonya Kempadoo (Grenada Community Library)

F04 LATIN AMERICA

Mexico: De temporada, Patronato Comedor Santa María (Ámbar Diseño)

F05 ASIA

Hong Kong: Gourmet (Charity Chefs)India: The Indecisive Chicken, 8 Dharavi women (SNEHA)Israel: Grandmas Cooked Gourmet, Tami Shachnaey (Shorasim)Sri Lanka: The locals cookbook, Jon Lewin (TLC)

F06 AUSTRALIA - PACIFIC

Australia: Our Tamarama Kitchen, Joanna Cooper, Vanessa RoweAustralia: Forage Victoria




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F07 EUROPE

Denmark: Food for thought, Steven Achiam, Brendan Killeen (Livret Litkig)Greece: Le goût Grec, Princess Tatiana & Diana Farr Louis (Borume - TeNeues)Ireland: Fishwives, Margaret Kirwan (Slater Design)Malta: Tisjir Mill-qalb (Community Chest Fund)UK: Taste of Freedom for Syria, Jenny Sowerby

F08 EMBASSIES

France: À la Table des Diplomates, Laurent Stefanini (Iconoclaste)Poland: Polish Culinary Paths (Ministry of Foreign Affairs)

F09 COOKBOOK FOR PEACE

France: La Bonne Cuisine Rhénane (Ariovist)Germany: Die Gute Küche am Oberrhein (Silberburg)

F10 HEADS OF STATE

France: Palais Royal, À la table des rois (BNF)Malaysia: Dapur Istana, Selangor (Jugra)

SHORTLIST 2017 COOKBOOKS - garlicfeast.com · 2016 SHORTLIST 2017 COOKBOOKS Edouard Cointreau, ......

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