USA – The Cookbook Library, Anne Willan, Mark Cherniavsky (University of California)

Australia – Origin – Ben Shawry (Murdoch Books)

Colombia- Sal y Dulce, Jorge y Mark Rausch (Gamma)

Ireland – Let's Go Disco – Martijn Kajuter, Alex Meehan (Cliff Hotel)

Netherlands – Puurst, Jonnie and Therese Boer (Princess)

USA – A Table at le Cirque, Sirio Maccioni , Pamela Fiori (Rizzoli)

Belgium – Ma Cuisine Intuitive, Arabelle Meirlaen,Roos van de Velde, Jean-Pierre Gabriel (Li Cwerneu)

Morocco – Le Riad Monceau, Rachida Sahnoune & Isabelle Aubry (La Croisée des Chemins)

UAE – Sarareed – An Emirati Cuisine Cookbook, Khulood Atiq (TDIC)

UK – The British Larder, Madeline Bonvini-Hamel (Absolute Press)

USA – A Girl and Her Pig, April Bloomfield (Ecco)

Belgium – Patisserie Met Fruit, Kris Goegebeur (Lannoo)

China – Fenzhi Meishi (Qingdao Press)

France - Mémoires de Chefs, Nicolas Chatenier (Textuel)

Poland – The Fine Polish Cuisine (Bosz)

Singapore – To Be a Chef, Tony Khoo (Meritus Hotels)

UK – The Art of the Restaurateur, Nicholas Lander (Phaidon)

Grand Prix de la Gastronomie Française

France - Eric Briffard, Le Cinq (Glénat)

France - Le Nouvel Art Culinaire Français (Flammarion)

France - Paries, Maison Basque (Le Chêne)

France - L'Atlas des Vins de France, Laure Gasparotto (Editions Jean Pierre de Monza-Le Monde)

Belgium – Puur Genieten. Pascale Naessens (Lannoo)

France – A Table! Claude Lebey (Albin Michel)

Gambia – Senegal – The Cashew Cookbook – African Cashew Alliance (IRD)

Mexico – Cocina de Barbaras, Sonya Garza (Universidad Autónoma de Nuevo Leon)

India – A Vegetarian in Paris, Rashmi Uday Singh (Bennett Colman)

Monaco – Madame est Servie, Caterina Reviglio Sonnino (Liberfaber)

Spain – Vicenta López de Carrizosa y Giles (Luisa Fernanda Morenés y de Giles)

Canada – Rob Feenie Classics (DM Publishers)

Ireland – The Last Diet – Dr.Eva Orsmond (Gill MacMillan)

Malaysia – Chef Wan (Marshall Cavendish)

Trinidad – Curry, Callaloo, Calypso, Wendy Rahamut (MacMillan Caribbean)

UK- Jamie's 15 Minutes Meals, Jamie Oliver (Penguin)

Belgium – Dagelijkse Kost, Jeroen Meus (Von Halewyck)

France – A'Gueter – André Muller (La Nuée Bleue)

Germany – Lanz Kocht, Markus Lanz (Zabert Sandmann)

Italy – La Mia Cucina in Diretta, Federica de Denaro (Rai-Eds)

Sweden – Mitt Kök - Sverigeresan, Jens Dolk, Tommy Myllymäki (ICA)

Argentina – La Cocina de Coco, Sebastian Carreño (Sudamericana)

Canada – Les Touilleurs, Sylvain Côté, François Longpré (Cardinal)

China – A Bite of China, CCTV (Guangming Daily Press)

India – Master Chef India Cookbook, Pankaj Bhadouria (BPI)

Mexico – La Cocina y las Locuras de Aquiles – Aquiles Chavez (Larousse)

Italy – Celebrate in Venice, Csaba dalla Zorza (Luxury Books)

Norway – 33 Uforglemelige Mältider, Toraf Bolgen, Daniela Tepper (Kagge)

UK – Funky Party, Mark Northeast, Jason Ingram (Absolute Press)

USA – You're Invited, Debbie Lestina (FRP)

Zimbabwe – Dusty Road (Sarah Lilford)

Czech – Skoda Nevarit Kucharka Plna Hudby, Martin Skoda (Smart Press)

Germany – Ole Deele, Andreas Tuffentsammer (Ole Deele)

Grenada – Cooking the Grenadian Way, Jessie Douglas, Norma Purcell (Grenada Food and Nutrition Council)

Hong Kong – For Two in 32 Minutes, Vanessa Yeung (ET Press)

USA – The Four Hour Chef, Timothy Ferris (Amazon Publishing)

Norway – Matmisjonen, Hanne Stensvold (Cappelen)

Portugal – Velocidade Colher – Susana Gomes (Vorwerk)

South Africa – Bitten, Sarah Graham (Random House Struik)

Spain – Objetivo Cupcake Perfecto, Alma Obregon (El País- Aguilar)

UK – Lemongrass and Ginger, Leemei Tan (Duncan Baird)

Belgium – Minestrone

Canada – Cabane à Sucre au Pied de Cochon, Martin Picard (PDC)

China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)

Ecuador – Tradiciones de Ayer para la Mesa de Hoy, Pérez, Cepeda, Maño (Universidad San Francisco de Quito)

Italy – Dolce Sicilia, Martorana, Ghietto, Notini (Electa)

Peru – Edén Pe, Gaston Acurio, Ferran Adria, Ignacio Medina (Latino Publicaciones)

France – Bibliothèques, Dossier Gastronomie 7-2012, Revue de l'ABF-Association des Bibliothécaires de France.

Sweden – Fool Magazine, in English

China – Da Dong Artistic Conception of Chinese Cuisine ( Guangxi Normal University Press)

Germany – Lebensmittel – Michael Schmidt (Snoek)

Mexico – Cocina Mexicana, Patrimonio de la Humanidad, José Ignacio Urquiza (Larousse de Mexico)

Switzerland – Ecken und Kanten (Fotoplus)

USA - Edible Selby, Todd Selby (Abrams)

Denmark – Far, Mor og Teenager, Laver Mad, Wulffmorgenthaler (Politiken)

France – Ma Cuisine Illustrée Automne, Kness,Reuno, Anne Montel, Yuio (CSFL)

Spain – Cocina Indie, Ricardo Lavolo, Mario Suarez (Lunwerg)

Sweden – Bigger than a Cookbook, P.A and Co.- Större ä en Kokbok (Libertad)

USA– Dirt Candy, Amanda Cohen, Ryan Dunlavey (Clarkson Potter)

Belgium – Sergiology, Sergio Herman, Tony Le Duc (Minestrone)

Germany – Das Echte und Einzige Kochbuch – The Edible Cookbook-Korefe (Gerstenberg)

Italy – Lunch Book , Alessandro Garlandini (Ilvespaio)

Netherlands – Sterkte – Wishing you Well, Yneke Vocking (Snor)

UK – Too Many Chiefs, Only One Indian, Sat Bains (Face)

France – Blondes, Brunes et Rousses en Cuisine, Michèle Villemur, Brian Feinman, Jean Claude Biguine (Féret)

Germany – Kochen die Neue Digitale Schule, WMF (Zabert Sandmann)

Italy – Grom, Federico Grom, Guido Martinelli (Bompiani)

Netherlands – Het Grote AGA Menuboek, Saskia Schepers (Terra)

Pakistan – Dalda Cokbook (Dalda)

France – Le Jour des Morts, Haghenbeck, Bensoussan (Editions de l'Herne)

Greece – Griechische Küche, Vefa Alexiadou, Chrysi Kostantinidou, Hans-Nicklas Rolin (Vefa Alexiadou)

Korea – Korean Family Foods, Daewoo Securities Community Service, 10 translations (Bookie Publishing)

Russia – Alain Ducasse, Grand Livre de Cuisine, Viande et Volailles (Chernov)

Sharjah – Lathith Jiddan, Fanny Letournel, Rania Sanyoura (Kalimat)

China – Artron – The Microsoft Cookbook (Microsoft)

Latvia – Livonia Print, Trond Erik Isaksen, Nerisassiassaatigut (Kni-Greenland)

Spain – Castuera – Lafite (Editions du Regard)

Sweden – Elanders Fälth Hässler – Gunnebo (Arena)

Switzerland – UK Print Luzern – Ecken und Kanten (UD Print)

Finland – Cuisine, Jani Lehtinen, David Denis (Lehtimen)

France – Mon Grand Livre de Cuisine (Editions Alain Ducasse)

Germany – Caramelized, Smart Cookbooks (Caramelized Books)

Lebanon – The Culinary Heritage of Lebanon (Chef Ramzi)

USA – The Food Lover's Guide to Paris, Patricia Wells (Workman)

Colombia – Cocina de Regiones (MNR)

Finland – Tornedalsmat pä Margits vis, Spolander (A La Carte)

Mexico – Puro Boca y Mirasol – Andanzas del chile en Zacatenas, José Francisco Roman Gutierrez, Leticia Yvonne del Rio (More Valladolid)

Peru – La Gran Cocina Mestiza de Arequipa, Alonso Ruiz Rosas (Gobierno Regional de Arequipa)

Poland – The Cookery of Lower Silesian Woodlands, Jan Akielaszek (Borow Lasow-Kuchnla Mysliwska)

Russia – Bazaar, Kazan and Dastarkhan, Stalik Khankishiev (AST)

Australia – Cooking from the Heart, A Jewish Journey, Gaye Weeden, Hayley Smorgon (Hardie Grant)

India – Romancing the Chilli – Sunita Gogate. Sunil Jalihal (Rupa)

Lebanon – Armenian Cuisine, Aline Kamakian, Barbara Drieskens

(Kamakian – Drieskens)

Russia – Mirovaia Kuhnia, Chekalova, Delerins (AST)

USA– Three World Cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira)

Argentina – La Cuisine d'Olivier, D'Auch à Buenos Aires, Olivier Falchi (Sofitel)

Chile – Recetas con Historia, Ecole Culinaire Française (Altara – Mireaux)

India – The Pondichery Kitchen, Lourdes Tiruvanziam-Louis (Westland)

Japan – Petite Encyclopédie de la Cuisine Française, Shizuo Tsuji Culinary Research (Shibata Shoten)

Sweden – Den Franske Bagaren – Sebastien Boudet (Bonnier)

USA – La Tartine Gourmande, Béatrice Peltre (Roost Books)

Australia – Limoncello and Linen Water, Tessa Kiros (Murdoch)

Bermuda – Amore Bermuda, Livio Ferigo (Inside Edge)

China – Italian Popular Recipes, Zhang Xiu Yong (Textile Press)

Luxembourg – Cucina Mia, Georges Hausemer, Veronique Kolder (Guy Binsfeld)

UK – Polpo, Russell Norman (Bloomsbury)

France – L'Huile d'Olive, L'Or de la Provence, Elisabeth Scotto, Olivier Baussan, Edouard Sicot (Le Chêne)

Mexico – Olivos en la Cultura, en el Arte y el Paladar (Ambar Diseño)

Spain – Anima Mediterránea, Bernd Knoller, Xavier Moya (Deia Books)

UK – Jerusalem, A Cookbook, Ottolenghi, Tamimi (Ebury)

USA – Lasalette Cookbook – Chef Manuel Azevedo (Henrique)

Denmark – Royal Smushi (Fadl's Forlag)

Finland – Savoy, Kari Aihinen (Paasilinna)

Greenland – Nerisassiassaatigut – Our Ingredients (KNI)

Norway – Mat Fra Senja, Roger Kristiansen, Eirik Nilssen (Impuls)

Sweden – Nordens Bästa Mat, Katja Palmdahl , Viola Adamsson (ICA)

Hungary – Halak es Haletelek, Szabo, Hoitsy (Corvina)

Lithuania – 7 Ingredienti, Alfas Ivanauskas (Laskos Valandros)

Netherlands – Recepten uit Voormalig Joegoslavie, Zrinka Oberman, Goran Todorovic (Fontaine)

Slovenia – Okusi Pokrajin, Dr. Janez Bogataj, Stevo Karapandza, Photos: Janez Puksic (Studio Moderna)

USA – New Ukrainian Cookbook, Annette Ogrodnik Corona (Hippocrene)

Australia – Bali – The Food of my Island Home, Janet De Neefe (Plum)

Canada – Burma, Naomi Duguid (Artisan USA-Random House Canada)

Czech – SaSaZu Cookbook – Chef Shahafa Shabtaye (SaSaZu)

Ireland – Saba: The Cookbook, Taweesak Trakoolwattana, Paul Cadden (Saba Dublin)

Sri Lanka – Koluu's Cookbook (BT Options)

UK – Pomegranates and Roses, Ariana Bundy (Simon and Schuster)

Australia – Simple Chinese Cooking Class, Kylie Kwong (Penguin)

China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)

France - Les Séductions du Palais, Jean-Paul Desroches, Françoise Sabban,

Thomas Duval (Actes-Sud, Musée du Quai Branly)

UK – Simple Chinese Home Cooking, Every Grain of Rice, Fuchsia Dunlop (Bloomsbury)

USA – The Hakka Cookbook, Linda Lau Anusasananan,Alan Chong Lau (Univ.of California)

Canada – The Tastes of Ayurveda, Amrita Sondhi (Arsenal Pulp Press)

India – The Yellow Chilli Cookbook, Sanjeev Kapoor (Popular Prakashan)

Singapore – Spice Pot Pourri, Dr.Uma Rajan (Indian Restaurants Association, E-Quill Media)

UAE – Vandana Veggie Creations, Vandana Jain (Jain)

UK – Reza's Indian Spice, Reza Mahammad (Quadrille)

USA – India – A Culinary Journey, Prem Souri Kishore (Hippocrene)

Brazil - A Cor do Sabor – A Culinária Afetiva de Shin Koike, Jo Takahashi (Melhoramentos)

Czech – Sushi Doma, Roman Vanek, Marek Hora (Prakul)

France – Sushi Manga – Chihiro Masui (Flammarion)

Japan – Moco's Kitchen – Mocomichi Hayami (Nippon Television Network)

Spain – La Cuina Japonesa del Kabuki, Ricardo Sanz, Juan Menendez Bellver (Planeta Mas)

Belgium – Mijn Arabische Wereldkeuken, Fatima Marzouki (Lannoo)

Canada – Modern Flavors of Arabia, Suzanne Husseini (Appetite)

France – Délices des Mille et une Nuits, Kamal Mouzawak (Grund)

Palestine – The Gaza Kitchen, Laila El-Haddad, Maggie Schmitt (Just World Books)

UAE – With a Pinch of Spice, Fusion Flavors of Dubai, Laila Al-Khaja (Motivate)

Ghana – Taste of Africa Cookbook, USAID (West Africa Trade Hub)

Guinea – Cuisines de Guinée, Nadine Bari, Jose Maka-Ingenbleek (L'Harmattan Guinée)

Lesotho – Cuisine of the Mountain Kingdom, Sekamotho Ska Moteane (Ska's Kitchen)

Portugal – Tempero da Morena, Eunice Meneses, Sonia Trigueirao (Marcador)

South Africa – Tastes from Nelson Mandela Kitchen, Xoliswa Ndoyiya, Anna Trapido (Real African Publishers)

Argentina – Tierra de Fuegos, Francis Malmann (VR Editoras)

Colombia – Libro Premio Nacional de Gastronomía 2007-2011 (Ministerio de Cultura)

Guatemala - Tamales de Guatemala (D- Buk Editores)

Mexico – En la Milpa, Enrique Olvera (Pujol)

Uruguay – Nuestras Recetas de Siempre, Hugo Soca (Aguaclara)

USA – Gran Cocina Latina, Maricel Pressilla (WW Norton)

Australia – The World's Best Street Food (Lonely Planet)

Canada – Moutarde Chou, Emilie Villeneuve (Éditions Cardinal)

France – Burgers, Le Camion qui Fume, Kristine Frédérick (Tana)

Switzerland – Shanghai Strassenküchen, Julia Dautel, Nicole Keller (AT Verlag)

USA – Truck Food Cookbook, John T.Edge (Workman)

France – Cuisine Familiale Juive d'Algérie, Mélanie Bacri (Grancher)

Hungary – Jewish Cuisine more than Kosher, Kolosvai Ildiko (Casteleart)

Italy – La Mia Cucina Kasher , Giuliana Giannetti (Sovera)

Mexico – Sefra Dayme , Cien Años de Cocina Judeo-Damasquina en México, (Ambar Diseño)

UK – Recipes from my Jewish Grandmother, Marlena Spieler (Anness)

Denmark- New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag)

France – New York , Les Recettes Cultes, Marc Grossman (Marabout)

Germany – Soul Food – Sven Katmando Christ (Trikont)

Japan – America Nanbu No Katei Ryouri, A Taste of the Southern Home, Natsuyo Anderson (Chugh Publishing)

USA- James Beard Foundation Best of the Best (Chronicle)

Ecuador – Hijos del Maiz (Rallt)

France – Wild Food (Les Éditions de l'Epure)

Italy – Dinamica , La Petraia – Susan McKinna (Petraia)

Netherlands – Het Insectenkookboek, Dicke, Van Gurp, Van Huis (Atlas/Contact)

USA – Zuppe, Sustainable Rome Project (Little Book Room)

Canada – Meals that Heal Inflammation, Julie Daniluk (Random House Canada)

Croatia – Cookbook, Nutrition and Medical Advice for Retired People, Josko Kalilic (Kalilic)

Malaysia – Food for Your Eyes, Dr.Kenneth Fong Choong Sian, Goo Chui Hoong (Star)

New Zealand – Goodness me, It's Gluten Free, Vanessa and Mary Hudson (Goodness Me)

Sweden – Matfrisk, Lars Beckman, Lars Franzen, Fredric Andersson (Agrenshuset)

Venezuela – Mi Lonchera, Armando Scannone (Fundación Seguros Caracas)

Australia – The Junior Gourmet, Elizabeth Long (Five Mile Press)

Netherlands – Buitengewoon Family Kookbook, Ammerlaan Styling (C100)

Spain – Cocinando con Arte, Alicia Jimenez, Natalia Garcia (Sobremesa Editorial)

UK – French Children don't throw Food, Pamela Druckerman (Doubleday)

USA – Mom 100 Cookbook, Katie Workman (Workman)

Argentina – S/T Sabores Versus Tiempo, Graciela Audero (Universidad Nacional del Litoral)

Netherlands – Literalicious, Koen de Groote (Lalito)

Norway – Mat/Viten, Iver B.Neumann, Thomas Ugelvik (Universitetsforlaget)

Spain – No dejes a los Niños Solos en la Cocina, Laura Torné, Javi Garcia (Torne-García)

USA - Yes, Chef, A Memoir, Marcus Samuelsson (Random House)

France – Dictionnaire de la Gourmandise, Sucreries et Friandises, Anne Perrier-Robert (Robert Laffont)

Mexico – Comida, Cultura y Modernidad en Mexico, Laura Elena Corona, Catharine Good Eshelmann (INAH)

Spain – La Cocina de los Valientes, Pau Arenos (Ediciones B)

Turkey – 1236 Selcuklu Muffagi, Muhammed Ömür Akkor, (Ömür Akkor Yavinlari)

USA-Thomas Jefferson's Crème Brulé, Thomas J.Graugwell (Quirk Book)

Estonia – Seto Köok Pölvest Pölve, Laivi Mesikäpp, Indrek Kivisalo (Setomaa Turism)

France/ USA – New York, Alain Ducasse (Les Éditions Culinaires – Stewart, Tabori, Chang)

OECD – Food and the Tourism Experience, The Korea Meeting (OECD)

UK – Ken and Ching, Exploring China, Ken Hom, Ching-He Huang (BBC)

USA – Coquilles, Calva and Crème, Dryansky (Pegasus)

Argentina – Recetas de Familia, Ana D'Onofrio (La Nacion)

Austria – Der Goldene Plachutta (Christian Brandstätter)

Dominican Republic – El Sabor de mi Tierra, Socorro Castellanos (Aguilar)

France – Grande Table, Petite Cuisine, Trish Deseine (Marabout)

Ireland – How to feed your family on less than 10 Euros a day, Elizabeth Bollard (Open)

Japan – Nobu – The Sushi Cookbook (Sekai Bunka)

Canada – Le Cochon du Museau à la Queue, Fédération des Producteurs de Porc du Quebec (Transcontinental)

Greenland – Tuttu Reindeer, Michael Rosing (Milik)

Italy – Arancia, Carmelo Chiaramonte, Elvira Assenza (Estemporanee)

Japan – Sukiyaki, Sakafumi Matsumoto (Kazan)

Poland - Kwiatowa-Uczta-Eating Flowers, Malgorzata Kalemba Drozdz (Egros)

Belgium – Patisserie met Fruit, Kris Goegebeur (Lannoo)

China – 70 French Desserts – Francis (Lijiang)

Hong Kong – La Patisserie Artistique – Thomas Lui (Froms Pub)

Mexico – Cocinando Dulce Maricu, Maricu Ortiz, Martha Debayle (Editorial Aguada)

UK – Tea Time, Jean Cazals (Papadakis)

Denmark – Guld, Danish National BBQ Team (Lindhardt og Ringhof)

Namibia – Beste Boerebraaie in Namibie, de Kok, Genis (de Kok, Genis)

Uruguay – Gran Libro de Parillas, Oyenard, Acuña (Essentials)

Norway – Pä Grillen, Andreas Viestad, Jon Krog Pedersen, Mette Randem (Cappelen Damm)

USA – Weber's Smoke, Jamie Purviance (Oxmoor)

China – Seafood 6800 Recipes, Chen Zhihan (Hunan Fine Arts)

Dominica – 53 Recipes of Diamond Back Squid Recipe Book, Mitsuhiro Ishida, Takahiko Yasuda, Norman J.Morris (Dept. of Fisheries-Paramount Printers)

Israel – Mul-Yam Seafoodpedia, Chef Yair Yosefi, Shalom Maharovsky, Yoram Nitzan. Photos : Clay McLachlan. Design: Dan Alexander (À Point Books)

Netherlands – De Oosterschelde Kreeft, Ronald Timmermans, Remko Kraaijeveld (Kommma-Princess Books)

Portugal – O Melhor Peixe do Mondo, Fatima Moura (Assirio Alvim)

Brazil – Naturalissima, Tatiana Cardoso (Alaude)

Canada – Eat Raw, Eat Well, Douglas McNish (Robert Rose)

Germany – Greenbox – Tim Mälzer (Mozaik)

Mauritius – Every Day Vegetarian, Malika Kallichum (Malika Kallichum)

USA - Eat and Run, Scott Jurek (Houghton Mifflin Harcourt)

Belgium – Shock-O-Latier, Dominique Persoone (Njam)

Brazil – Chocolate with Brazilian Fruit, Tainá Zanetti, Franz Xavier Odermatt (Sebrae)

China – Handmade Chocolate, Wang Seng School (Qingdao Publishing)

Cuba – El Cacao y Chocolate de Cuba, Niurka Nuñez Gonzalez (Fundación Fernando Ortiz)

Hong Kong- Naturally Peninsula Chocolate Flavours, Ardyn Bernoth, Edmond Ho (PPP Company)

Italy – Peccati al Cioccolato, Luca Montersinos (Sitcom)

UK – Chocolate as Medicine, Philip K. Wilson, W. Jeffrey Hurst (Royal Society of Chemistry)

Austria – Brot im Klartext (Trauner)

Denmark – Meyer's Bagebog, Claus Meyer (Lindhardt og Ringhof)

France – Le Tour du Monde en 80 Pains, Jean Philippe de Tonnac (Orphie)

Singapore – Bread Winners, Yong Don (Marshall Cavendish)

UK – Bread Revolution, Duncan Glendinning, Patrick Ryan (Murdoch Books)

Belgium – Le Herve – Bien Plus qu'un Fromage, Fabienne Effertz, Jean Pierre Gabriel (Jean Pierre Gabriel)

Estonia – Juust, Kadri Kroon (Ajakirjade)

France – Du Chèvre tous les Jours (Le Cherche Midi)

Switzerland – Meine Schweizer Kühe, Andreas C.Studer (Benteli)

Tunisia – Fromage Lait de Chamelle, Fadhel Briki (Editions Universitaires Européennes)

Benin – Cotonou (Fatom – Fondation Atefomais)

Ghana – Taste of Africa Cookbook (USAID West Africa Trade Hub)

Spain – Recetario Africa en los Fogones (Casafrica – Habitafrica)

South Africa – Stella's Sephardic Table, Stella Cohen (Hoberman)

Zambia – The DSA Cookbook (Kazuma)

Canada – Breast Wishes for the men in our Lives, Breast Friends (Gateway)

Canada – 100 Recettes pour Toi Mon Coeur, Marylène Langlois (Transcontinental)

USA – The Microsoft Cookbook (Microsoft)

Twist it Up, Jack Witherspoon (Chronicle)

American Grown, Michelle Obama (Crown)

Chile – 20 Buenas Razones para Comer en Familia (Fundación de la Familia)

Colombia – Recetas de San Basilio de Palenque, Cocina Criolla de Vedda Vedda (Fundación Transformemos-Ministerio de Educación Nacional)

Mexico – Children of the Refugio Cookbook , Seth J. Cloutman (Rengio)

Bahrain – 50Th Anniversary Cookbook (St.Christopher School)

Brunei – Rasa and Warna – Flavours and Colours, Siti Kaprawi (Brunei Social Council - Pentagram Design)

Hong Kong – The Clearwater Bay School Cookbook (Gerr Printing)

Singapore – Spice Potpouri, Dr.Uma Rajan (E-Quill Media)

Thailand – Royal Project Foundation, Suthipong Suraya, Photos Karb Style (Modern Center)

Australia – Lentil as Anything (Ilura)

Australia – Cooking from the Heart (Hayleybury School)

Australia – Devil of a cookbook, Fiona Hoskin, (Thermomix in Australia)

Australia – The Sustainable Table, Cassie Duncan, Hayley Giachan (Sustainable Press)

New Zealand – Nic's Cookbook (Scholastic)

New Zealand – Volcanic Kitchens, Egger (Lastingimages)

New Zealand – NZ Rugby Kitchen, NZ Rugby Foundation (Random House NZ)

Ireland – Get Cooking (Beam Services)

Malta – Kidney for Life Cookbook, Dr.Caruana, James Muscat (Vivian Corp.-Transplant Malta)

Scotland – The Killer Cookbook (Morgue)

Spain –Recetas con Historia (Fundación Juan Muñoz)

Sweden – Gudarnas Föda – Anna-Sofia Winroth (Gefle Chocolaterie-Gävle)

Turkey – Bir Omur Bin Tutam Lezzet,Melahat Kinoglu, Mehves Pisak (Meines)