Print/Paid Food Culture Shortlist 2019 (3)

Print/Paid Finalists by categories
for Best in the World

GOURMAND AWARDS 2019 - Paid
List of Finalists with Paid content for Food Culture

The objectives of the Gourmand Awards

• Honor those who cook with words
• Give an overview of World Food and Drink Culture in all its rich diversity and trends
• Find reliable quality sources for the public, professionals and the media
• Help promote the best authors and publishers
• Help authors and publishers in the copyright foreign rights trade

The Gourmand awards are free and open to all content about Food and Drink Culture, big or small, public or private, trade publisher or self published, free or paid, print or digital, with or without ISBN, in all languages.

The quality of our best finalists for both paid and free content is rapidly improving, thanks to the digital revolution. In fact there is more and more investment in quality worldwide.

Food and Drink are now global

- The trends become very fast very similar worldwide- The serious issues are being addressed, everywhere- There is reasonable ground for becoming more optimistic.

For the first time, we are separating the lists of finalists for Print/Paid and Digital/Free content. This is the list of finalists with Print/Paid content.

2018-11-15

Total 2 lists of Finalists for Best in the World 
2011 = 1396 Print/Paid + 615 Digital/Free
83% Food 1668 = 1180 Print/Paid + 488 Digital/Free   
17% Drink 343 = 216 Print/Paid + 127 Digital/Free
216 countries and regions
+ 601 finalists more than last year

Last Year

Total 1 list of Finalists for Best in the World
1410 = 1239 Print/Paid + 171 Digital/Free 
83% Food 1168 = 1024 Print/Pais + 144 Digital/Free
17% Drink  242 =  215 Print/Paid +  27 Digital/Free
215 countries and regions

 

 

A - AUTHORS

A01 Food Person of the Year

Japan - Harumi, Harumi Kurihara (NHK) 9784140332993

 

 

A02 Hall of Fame

UK: Encyclopedia of Food Security & Sustainability, Pasquale Ferranti, Elliott Berry, Anderson Jock (Elsevier)

 

 

A03 Chef / Restaurant

Argentina: Mirazur, Mauro Colagreco (Catapulta) Austria: Blaue Stunde, Stevan Paul (Brandstätter)
Belgium: Gert De Mangeleer Unplugged (Luster)
Canada: The Last Schmaltz, Anthony Rose, Chris Johns (Appetite: PRH)
Cuba: La Magia de un cocinero cubano, Liuyen Álvarez Gallego (Artechef)
Denmark: My Bali Kitchen, Per Thøstesen, Jacob Termansen (Bistro Boheme)
Finland: Kape 24h, Karl Aihinen
France: La Cuisine de Guy Legay, Henri Bouniol (De Boree)
Germany: Bau.Steine, Christian Bau (Matthaes)
Hong Kong: Chicken and Charcoal, Matt Abergel, Lindsay Jang (Phaidon)
Ireland: Brian McDermott´s Donegal Table (O´Brien)
Italy: Bracali and the Revolution in Tuscan Cuisine, Roberto Curti (McFarland)
Mexico: Cocina de Oaxaca, Alejandro Ruiz, María Álvarez, Luisa Reyes (Sicomoro)
Netherlands: De Aytems van Inspiratie, Ayt Erdogan (Komma)
Norway: Maaemo, Esben Holmboe Bang (Matthaes)
Singapore: A Dash of Szechwan, Chen Kentaro (Marshall Cavendish)
South Africa: Mile 8, A book about cooking, David Higgs (Marble Group)
Spain Castellano: Unánime, Bernd Knöller, Xavier Mollà (Deia Books)
Spain Catalan: El rebost perfecte, La Cuina de Miquel Barrera, Joan Garí (Onada)
Sweden: Pauls kök, Paul Svensson (Norstedts)
UK: Roots, Tommy Banks (Seven Dials)
Uruguay: Hugo Soca Cocina (Aguaclara)
USA: Soul, Todd Richards (Southern Living)

 

 

A04 Woman Chef

Austria: Meine österreichische Küche,Lisl Wagner-Bacher (Brandstatter) Brazil: Na mesa da baiana, Tereza Paim, Sonia Robatto (Senac)
France: Mangées, Catherine Simon (Sabine Wespieser)
Germany: Frauen an der Herd!, Stefanie Bräuer, Annette Sandner (Christian)
Hong Kong: Grace’s 60 recipes, Grace Choy (Grace Choy Kitchen)
India: The Goa Portuguesa Cookbook, Deepa Sohas Awchat (Popular Prakashan)
Jordan: Empowering Women Through Cooking, Abdul Majeed Shoman, Dina Saoudi (Seven Circles)
Paraguay: Paraguay Heterei, Teresita O’Hara, Marcos Ismachowiecz (Restaurante O’Hara)
South Africa: Ile de Pain Anytime, Lizie Mulser (Quivertree)
Spain Castellano: Felicidad, Carme Ruscalleda (Planeta)
Spain Catalan: La Magia de la Cuina, Carme Ruscalleda (Bridge)
Sweden: Grytor, Lena Söderström (Semic)
Switzerland: Tanjas Kochbuch, Tanja Grandits (AT Verlag)
UK: Robata, Silla Bjerrum (Quarto)
USA: My American Dream, Lidia Maticchio Bastianich (Knopf)

 

 

A05 Professionals

Argentina: Carniceros de Oficio, Eduardo y Pablo Torres (Catapulta) Brazil: Desafios Culinários (Alaúde)
China: Chinese Cuisine Products 34-4, Liu Guangwei (East Eat Research Institute) 9787116109308
Cuba: Del Panal a la Mesa, Eddy Fernández, Luis Ramón Batlle, Miriam Rubiel Díaz (Artechef)
Ethiopia: Yemigib, Food safety, Ashenafi 9781981989447 (Createspace)
France: La Confrérie du Pâté-Croûte (Hachette: Pratique)
Germany: Food and Drinks Infographics, Simon Klabin, Julius Wiedemann (Taschen)
Hong Kong: Cafe du Coral, Angela Chan Hoi Tung, Tanzy Tang Tung (Scholar’s Press)
Italy: A Scuola di Food Design, Angela Simonelli (Giunti)
Mexico: Sirviendo a México, Guillermo Chao (Ambar Diseño - Asociacion Mexicana de Restaurantes)
Peru: Innovación tecnológica y nuevas oportunidades de negocios,en la gastronomía (APEGA)
Poland: Technologia Gastronomiczna, Małgorzata Konarzewska (WSiP)
Singapore: Restaurant Chains in China, Guojun Zeng, Henk de Vries, Frank M Go (Springer Singapore)
Slovenia: The Discursive Construction of Class and Lifestyle, Celebrity chef cookbooks in post-socialist Slovenia, Ana Tominc (John Benjamins)
Spain: Cascajares Tierra de Cocineros, Miguel Ángel del Arco, Juan Yunquera (PaperNet)
Sweden: Kockliv, Leif Mannerström, Jesper Aspegren (Arena)
Switzerland: Smart Specialization & Agri-food Systems, Kateřina Ciampi Stančová, Alessio Cavicchi (Palgrave Pivot)
UK: My African Restaurant Adventure, Akon Margaret Kalu (Author House)
USA: French Gastronomy and the Magic of Americanism, Rick Fantasia (Temple University)

 

 

A06 Special Awards

The awards in this category are final. They do not compete with each other.

Australia: A Charcuterie Diary, Peter John Booth China English: The Cleaver
Colombia: Pastelería Volumen 2, Hobany Velasco (23 Ink)
Cuba: Recetas con Sabor, Vilda Figueroa, José Lama (Conservación de Alimentos)
France English: Gastronomy & Local Development, Bellini, Clergeau, Etcheverria (Routledge)
France: Le Pont de l’Ouysse, JP Alaux, Marinette, Daniel, Stéphane, Mathieu Chambon
French Polynesia: Rā’au Tahiti, Yvette Tapea-Temauri, Florienne Panai, Virginia Teriiama (Academie Tahitienne)
Germany: Zu Gast bei Freunden, Ospiti degli Amici (Freundeskreis Italien)
Germany: Das Einhänderkochbuch Zwei, Martina & Nick Tschirner (Slow Hand Edition)
Iran: A Persian Cookbook, Bavarchi Baqdadi, Saman Hassibi, Amir Sayadabdi (Prospect Boks- UK)
Italy: Gaggenau, Paths, the Cookbook (Vandenberg)
Poland: Masterchef Junior, Trzecia Edycja (Burda)
Portugal: Lisboeta, Nuno Mendes (Casa das Letras)
Russia: Food as a Song, Aida Garifullina (Eksmo) 978-5-04-093581-9
Serbia: Serbian Pupils, Milica Andonovic (Story Jumper)
Spain: Los Horcher, Elisabeth Horcher, Mª Ángeles López de Celis (Esfera)
Sweden: Fool #7 Politics, Lotta & Per-Anders Jörgensen (Fool Agency)
Thailand: Forty Delicious Years 1974-2014, Murni’s Warung, Ubud, Bali, Jonathan Copeland, Rob Goodfellow, Peter O’Neil (Orchid Press)
USA: Rising! The Book of Challah, Rochie Pinson (Feldheim)
USA: Waste Not, James Beard Foundation (Rizzoli)

 

 

A07 TV Celebrity Chef - In English

Australia: Bondi Harvest Balance, Guy Turland, Mark Alston (HarperCollins) Canada: Matty Matheson: A Cookbook (Abrams)
India: Diary of a Domestic Diva, Shilpa Shetty Kundra (PRH India)
Ireland: Brian McDermott´s Donegal Table (O´Brien)
Jamaica: Provisions, Michelle & Suzanne Rousseau (Da Capo)
New Zealand: Essential 2, Annabel Langbein (AL Media)
South Africa: Simply Zola, Zola Nene (Struik PRH)
Sweden: Happy Food 2, Niklas Ekstedt, Henrik Ennart (Bookmark)
UK: BOSH ! Henry Firth, Ian Theasby (HQ)
USA: Cravings, Chrissy Teigen (Clarkson Potter)

 

 

A08 TV Celebrity Chef - continental Europe

Austria: Der Geschmack Europas, Weitere Stationen, Lojze Wieser (Wieser) France: Mieux manger toute l’année, Laurent Mariotte (Solar)
Germany: Sous Vide goes BBQ, Giuseppe Messina, (Heel)
Greece: La cuisine authentique, Dina Nikolaou (Hachette Pratique)
Italy: Ricette per una vita felice, Laura Ravaioli (Gambero Rosso)
Portugal: Cozinha Africana, Viriato Pã (Marcador)
Poland: Bosacka Po Polsku, Katarzyna Bosacka (Publicat)
Spain Castellano: Torres en la Cocina 2, Sergio & Javier Torres (Plaza y Janes-RTVE)
Spain Catalan: Brutal, Les receptes de Marc Ribas (Cossetania)
Sweden: Vår tid är nu, Lotta Fritzdorf, Johan Rosenlind, Avehall, Alexén (Grenadine)
Switzerland: Les Recettes du Bonheur, Anita Lalubie (Favre)

 

 

A09 TV Celebrity Chef - rest of the World

Argentina: Recetazas, Francisco Sade (Planeta) Bangladesh: Alpana’s Cooking, Alpana Habib
Brazil: India, Zeca Camargo (Cia das Letras)
Canada: À la Soupe, Josée Di Stasio (Flammarion Quebec)
China: Hello Baking, Fan Fan (Qingdao) 9787555265344
Ethiopia: Ethiopia, Yohanis Gebreyesus (Kyle Books)
Japan: Harumi, Harumi Kurihara, 9784140332993 (NHK)
Malaysia: Best of Chef Wan 2 (Marshall Cavendish)
Morocco: Alimentation Générale, Abdel Alaoui (La Martinière)
South Africa: J’Something, Joao Da Fonseca (Quivertree)
Timor Leste: Sabor de Timor, Luis Simões
Uruguay: ¿Qué hay de comer? (TV Ciudad)
USA: Latin Comfort Foods Made Healthy/Clásicos latinos a lo saludable, Ingrid Hoffmann, Delia Annette Leon (American Diabetes Association)

 

 

A10 Innovative

Australia: Wild, Sarah Glover (Prestel) Austria: JOW, The Joy of Waterboiling, Thomas Gotz, Soso Phist, Lisa Edi (Achse)
Brazil: A Ceu Da Boca, Marise Berg (Europa)
Canada: Cooking in Color, Adrian Harris, Jeremy Inglett (Harper Collins)
China: Creative Fusion Food, Qian Yibin (Jilin S&T) 9787557835057
Cuba: Salseando con el chef Bello (Artechef)
France: Je cuisine un jour bleu, Josef Schovanek, Claude Carat (Terre Vivante)
Germany: Cyber Kitchen, Telekom Security, Stefan Wiertz (Südwest)
Hungary: Gastrock, Anita Fábián, Péter Pritz (Boook)
India: Glow, Vasudha Rai (PRH)
Italy: La mia cucina delle emozioni, Marco Bianchi (Harper Collins)
Japan: Let’s eat new washoku, Hiroko Kosima, 9784534056207
Luxembourg: Végétal, Réalité Augmentée, René Mathieu (Saint Paul)
Netherlands: Firestarters of food art & music, Monica Abdoel (Komma)
New Zealand: The Kitchen Science Cookbook, Dr. Michelle Dickinson (Nanogirl Labs)
Peru: La Papa, Orgullo del Perú (USIL)
Poland: Mniam Mniam, Marta Jas-Baran, Tamara Chorazewska (Publicat)
Portugal: Roadcook: À Descoberta da Dieta alcalina, Cristina Branco (Zero a Oito)
Spain: Picasso’s Kitchen, Emmanuel Guigon, Androula Michael (La Fábrica)
Sweden: Climate Change, Irene & Per Moneeo (Taste of Sound)
Uruguay: Saber Cocinar, 140 videos didácticos (Aguaclara)
UK: Lateral Cooking, Niki Segnit (Bloomsbury)
USA: Cooking for Hormonal Balance, Magdalena Wszelaki, Nan McNamara (Harper Audio)

 

 

A11 Entertaining

Brazil: Alegria na cozinha, Evelyne Ofugi (Senac) Canada: Set for the Holidays, Anna Olson (Appetite- PRH)
Canada- French: Frais et Festif, Béatrice Peltre (Parfum d’Encre)
China: Feasts in the Red Mansion (CITIC) 9787508685098
Colombia: Anfitrión, Mauricio Bermúdez Rodríguez (Universidad Externado)
France: Le Grand Bluff, Camille Sourbier, Sandra Mahut (Mango)
Germany: God Jul, Marie-Luise Schwarz (Busse-Seewald)
Italy: Cucina & Magia, Cristian Bertol, Antonio Casanova (Programma)
Mexico: El Gran Libro Botanero, Maria Alexandra Breton, Rosa Gomez (Planeta)
Netherlands: Zondag - The Holy Kauw Company (Snor)
Poland: Wielkanoc ze smakiem, Magdy Gessler (Edipresse)
Singapore: Delicious Gems, Kelly Randall Sia (Marshall Cavendish)
South Africa: Bush Cooking, Rita van Dyk (PRH)
Spain: Cuinar per a la colla, Joan Sayeras, Jaume & Mercè Torrent (Cal·lígraf)
Sweden: Kryddresan, Martina Jönsson (Hushållningssällskapet Halland)
Switzerland: Hin und weg, Lunchbox, Claudia Schilling (AT Verlag)
Taiwan: Hang Bing, Hsu Chung Mao (Cite) 9789864775132
UK: Feasts from the Middle East, Comptoir Libanais, Tony Kitous (Harper Collins)
USA: Paris Picnic Club, Shaheen Peerbhai, Jennie Levitt (Sterling)

 

 

A12 First Book

Argentina: Mirazur, Mauro Colagreco (Catapulta) Bangladesh: Alpana’s Cooking, Alpana Habib
Canada: Eating Local in Fraser Valley, Angie Quaale (Appetite PRH)
France: La Pire Espèce, Fabien Garnier (Nouriturfu)
Iceland: Minn Sykursæti Lífsstíll, Lilja Katrín Gunnarsdóttir (Vefgerdin)
India: From India with Love, Reishu Sharma (Notion Press)
Lithuania: Naturally Sweet, Feed my Sister (Alma Littera)
Mexico: Una Aventura Gastronómica, Colibrí Jiménez (Águeda)
Netherlands: Koken met Shane, Shane Kluivert (Kosmos)
Poland: Ziemniak: Potatoe, Joanna Jakubiuk (Edipresse)
Russia: Food as a Song, Aida Garifullina (Eksmo) 978-5-04-093581-9
South Africa: Lazy Makoti’s Guide to the Kitchen, Mogau Seshoene (Quivertree)
Spain Aragones: A Escuchetes, First Aragones cookbook (Transiberiano)
Spain Castellano: Cocinando en los Bosques de La Demanda, Nacho Rojo (Eujoa)
Sweden: Blåbärssnår, äppelskrutt och rabarberskugga, My Feldt (Bonnier Fakta)
Turkey: Chef Duygu Tugcu’yla Butik Pastacilik (Rumuz Yayınevi)
UK: The Jewelled Table, Bethany Khedy (Hardie Grant)

 

 

A13 Blogger / Social Media printed book

Brazil: Flor de Sal, Gabi Mahamud (Alaúde) Canada English: On Boards, Lisa Dawn Bolton (Appetite PRH)
Canada French: Des fleurs dans votre assiette, Nathalie Beaudoin (MultiMondes)
China: Juice Salad, Flora (CHLIP) 9787518419791
Cuba: Secretos del chef, Carlos Silvio Otero (Artechef)
France: La Cocotte ne perd pas le Nord!, Odile Bazin (Ravet-Anceau)
Gabon: Afro Apero, Julie Paulette Kassa Mapsi (Popo loves cooking)
Germany: Die Neues Ess-Klasse, Sibylle Sturm (Ars Vivendi)
Mexico: El Gran Libro Botanero, Maria Alexandra Breton, Rocio Gomez (Planeta)
Norway: North Wild Kitchen, Nevada Berg (Prestel USA)
Poland: Dieta na Luzie, Anka Dziedzic (Burda)
Portugal: A Cozinha Verde, Filipa Range (Nascente)
Singapore: The Domestic Goddess, Wannabe Bakes, Diana Gale (Epigram)
Slovenia: Kruh z Drožmi, Nataša Đurić (Dedal)
South Africa: Foodies of South Africa, Chantal Botha, Hayley Morison, Julie Brown (Jonathan Ball)
Spain Castellano: A comer se aprende, Álvaro Vargas (Planeta)
Spain Catalan: Les receptes que m’agraden, Pilar Criado (Cossetània)
Sweden: Zeinas Kitchen, Zeina Mourtada (Bonnier Fakta)
Switzerland: Helvetia Kitchen, Andie Pilot (Bergli)
UK: Vegan Goodness Feasts, Jessica Prescott (Hardie Grant)
USA: The Wicked Healthy Cookbook, Chad & Derek Sarno (Little Brown)

 

 

A14 Self Published

Algeria: Recettes Berbères, Touria Charlier (Lulu) Austria: JOW, The Joy of Waterboiling, Thomas Gotz, Soso Phist, Lisa Edi (Achse)
Canada English: Forest City Cookbook, Alieska Robles
Canada French: Recettes et Propos Salés, Claudie Gagné (Jardins de la Mer)
Comoros: Macaron, Le President français qui est devenu comorien, Nadjad Bacar (Ulule)
Czech: Recipes for Peace, Kifah Dasuki
France: Recettes des Belles Perdrix, Nelly Sanchez
Germany: Ekdam Mito Chaa, Nepal, Fabienne Schikora (Books on Demand)
Hong Kong: Grace’s 60 Recipes, Grace Choy
India: Homemade Granola Bars & Chikki recipes, Manimekali Chelliah
Portugal: Porto Food Guide, Bruno Carvalho, Maria Sena
Sweden: Kokbok, Niklas & Kristoffer Lindblad
UK: Indian restaurant curry at home (Misty Ricardo’s Curry Kitchen)
USA: Love, Laughter & Rhubarb, Tinky Weisblat (Merry Lion Press)

 

 

A15 Cooking School / Education

Austria: Elderly Care Austria, Online Cooking School, Rudolf Lantschbauer, Annemarie Ploier (Vinothek) Canada: Se soigner par les fines herbes aromatiques, Nathalie Beaudouin
China: Dessert Class, Wang Sen (Qingdao) 9787555269212
France: Can molecular gastronomy help alleviate the prevalence of world hunger? Geraldine Korten (Grin- Hautes Etudes du Gout)
Isle of Wight: Nammet, Caroline Gurney-Champion (Medina)
Japan: Okinawa Soup Recipe Book, Kae Izena (Studio Toyo Ran)
Peru: La Cocina del Peru, relatos tradicionales, Gloria Hinostroza Clausen (Planeta: Le Cordon Bleu)
Puerto Rico: Te invito a una taza, Érica Reyes (Escuela Barista)
Seychelles: Fish & Seafood recipes, Flavien Joubert (Seychelles Tourism Academy: Rila)
South Africa: Baking Secrets, Martjie Malan, Claudia Liebenberg (Quivertree)
South Korea: Wookwan’s Korean Temple Food (Mahayeon Temple Food Cultural Center)
Sweden: Den gröna hemkunskapen, Inga-Britta Sundqvist (Norstedts)
USA: The Cook’s Atelier, Marjorie Taylor, Kendall Smith Franchini (Abrams)

 

 

A16 hotels

Canada: Wickaninnish Cookbook (PRH) France: Service Included, Amir Nahai (Accor Hotels)
Malaysia: Flavours of Berjaya (Berjaya Hotels)
South Africa: Halfaampieskraal, Jan-Georg Solms (New Media)
Sweden: Den Gröna Hemkunskapen, Inga-Britta Sundqvist (Norstedts)
UAE: Culinary Journey, Anantara (The Palm · Dubai Resort)
UK: Small Luxury Hotels Cookbook (Small Luxury Hotels)
UK: The Ritz London, The Cookbook (Mitchell Beazley)
USA: Margaritaville, The Cookbook (St. Martin’s

B - PUBLISHERS

B01 Food book Publisher of the Year

Australia/UK: Hardie Grant/Quadrille
Brazil: Alaúde
Cuba: Artechef
France: Nouriturfu: Spaghetti Wars
Germany: Haedecke 100 Years
India /Italy/Nordic/ UK /USA: Harper Collins
Italy: Giunti
Singapore: Marshall Cavendish
Spain: Montagud, La sencilla desnudez
Sweden: Bonnier Fakta

 

 

B02 Best Book of the Year in all categories

Australia: Lobster for Josino, Palliative Care, Peter Morgan-Jones, Rod MacLeod, Prudence Ellis, Sean Connelly (Hammond Care)
China: Big Wok-Made Cuisine of China, Food Volume of Steam Oven, Chinese Wok Cooking Master Chefs League (China Railway) 9787113229986
France: Le Poulet Voyageur, Mireille Sanchez, Chicken around the World
Germany: Perfektion Gesamtausgabe (Stiftung Warentest)
India: Tiffin, Sonal Ved (Roli Books)
Italy: Pantone Foodmood (Guido Tommasi)
Malaysia: Tok Tok Mee, Gerald Tan (Trishaw Press)
Morocco: L´Oriental Marocain, Maguy Kakon (La Croisée des Chemins)
Spain: Unánime, Bernd Knöller, Xavier Mollà (Deia Books)
Sweden: Blå Kokboken 2, Anna Benson (Benzer)
UK: Out of my Tree, Midsummer House, Daniel Clifford (Meze)
Venezuela: Super Simple Foods, Alessandra + Carolina Chumaceiro (Editorial Arte)

 

 

B03 Free Cookbook Reviews: Newsletters

Canada: www.tastecanada.org/love-canadian-cookbooks
Canada: www.librairiegourmande.ca
France: www.librairiegourmande.fr
Japan: www.chefs-library.com
Netherlands: www.kookboekennieuws.nl
Spain: www.alianzagastronomica.com
USA: www.kitchenartsandletters.com
USA: www.stainedpagenews.com

 

 

B04 magazine

Australia: Donna Hay Magazine 100: Aug/Sep 2018
Belgium: Culinaire Saisonnier
China: Global Gourmet, Serena Guo, Ricky Xu
Denmark: Journal of Gastronomy and Tourism, Anne-Mette Hjalager
France: Club Sandwich Magazine: Le Champignon
Germany: Eaten Magazine 2, Roots
Italy: AlmaTourism, Vol 9 No 17, Fiorella Dallari, Daniela Calanca (University of Bologna)
New Zealand: Together, Annabel & Rose Langbein
South Korea: Monthly Patissier 9791186519196
Sweden: Livsmedel i Fokus, Ingela Stenson, Agneta Renmark
USA: Airbnbmag, Fall 2018, Yolanda Wikiel

 

 

B05 Foreign Rights: Seller

China: PHEI- Publishing House Electronic Industry
France: Editions La Plage, 38 pages, Free Catalogue
Italy: Giunti Slow Food Editore, 24 pages, Free Catalogue
Japan: Sekaibunka-sha 9787508688466
Spain: Montagud Anarkia (Matthaes 9783875154238
USA: Wine Folly (Avery-PRH)

 

 

B06 Photography

Argentina: Carniceros de Oficio, Eduardo y Pablo Torres (Catapulta)
Australia: Eat Well, Craig Kinder (The Mix)
Austria: Der Triumpf zu Kaiser Maximilien I, Tirole, Rudolf Lantschbauer (Vinothek)
Brazil: Na mesa da baiana, Estudio Gastronomico (Senac)
Bulgaria: Magic of Chocolate, Ilian Iliev, Elitza Bojinova (Ilian Iliev)
China: European Breads, Xie Guang Hao, Li jie (CHLIP) 9787518419609
Denmark: My Bali Kitchen, Jacob Termansen, Per Thøstesen (Bistro Boheme)
France: Manger à l’ Oeil (Epure- MUCEM)
Germany: #46plus Kocht Voll Lecker, Conny Wenk, Petra Hauser (Neufeld)
Hungary: 12 Months Renáta Török, Éva Bezzegh, Eszther Laki (Artbeet)
India: Tiffin, Sonal Ved, Photos Anshika Varma (Roli Books)
Isle of Wight: Nemmet, Caroline Gurney-Champion (Medina)
Italy: Una fotografa a la ricerca dei pani d’Italia, Franca Lovino (Artestampa)
Japan: Seasonal Beauty of Japanese Cuisine, Yoshihiko Ueda (Kyuryudo) 9784763017093
Mexico: Este Libro es una Golosina, Ignacio Urquiza (Ambar Diseno: Asociación Gilberto)
Russia: Morocco, Stalic Khankishiev (AST)
Slovakia: Food Photo (Direct Press - Hotelier)
South Africa: Lazy Makoti’s Guide to the kitchen, Craig Fraser, Mogau Seshoene (Quivertree)
Spain: Unánime, Cocina y Fotografía, Xavier Mollà (Deia Books)
Sweden: Vitally Important! Cookbook, Bruno Ehrs, Mai-lis Hellénius (Holm & Holm Books)
UK: From a Persian Kitchen, Atoosa Sepehr (Robinson- Little Brown)
USA: Plantlab, Adrian Mueller, Matthew Kenney (Regan Arts)

 

 

B07 Illustration

Argentina: Tangolosos, Carolina Graña (Indielibros)
Belgium: Comme un chef, Benoît Peeters (Casterman)
Canada: Les conseils d’Hubert, Laucolo, Hubert Cormier (La Semaine)
China: Taste of Europe, Cai Lan (Qingdao) 9787555267751
France: Un déjeuner à L’Ambassade d’Auvergne, Gérard Guy, Chef Didier Desert (Casteli)
Germany: Taco Tales, Anne Wenkel (Jaja)
India: Tiffin, Sonal Ved, Illustrations Abhilasha Dewan (Roli Books)
Japan: Japanese cookbook with manga, Alexis Aldeguer, Ilaria Mauro, Maiko-San (Tuttle)
Mexico: Una Aventura Gastronómica, Colibrí Jiménez (Águeda)
Peru: Libro de recetas para colorear, Ximena Llosa, Silvia Sara Crispín (Faber Castell)
South Africa: Baking Secrets, Claudia Liebenberg, Martje Malan (Quivertree)
South Korea: Korean Food 102, Adrienne Maschio, Illustrations Borakong (Baramgil) 9781196078021
Sweden: Spenat i stan, Rökaeus, Söderén, Illustrations Kristin Lidström (Norstedts)
Turkey: Hayat Zayiflarken de Güzel, Emel Basdogan (Hep Kitap)
USA: Artists & Other Friends in the Kitchen (Curiousmatters)

 

 

B08 Design

China: Wenzhou Cuisine 2, Xiao Lin Pan (Winshape) 9787541077654 in English
Finland: Kape 24h, Bond Agency, Kari Aihinen
Germany: Food and Drinks Infographics, Simon Klabin, Julius Wiedemann (Taschen)
Hungary: 12 Months, Eszter Laki, Éva Bezzegh, Renáta Török-Bognár (Artbeet)
Italy: L’Heptaméron des Gourmets (Nunchi 2018)
Japan: Beautiful Traditional Culinary Designs of Japan (Japan Table Artists: Shinkosha Seibundo)
Peru: La Marmita Encantada, Alessandra Pinasco, Julia Bochanneck (PRH)
Poland: Ugotuj mi tato, Joanna & Tomasz Jakubiak (Edipresse)
Portugal: Experiencing Food, Designing Dialogues EFood 2017 (CRC Press)
South Korea: À La Table de l’ Histoire, Marion Godfroy, Hyun Jeong Kang (Citron Macaron)
Spain Castellano: Picasso’s Kitchen, Emmanuel Guigon, Androula Michael (La Fábrica)
Spain Catalan: Tape’s World, Toni Monné (Cossetania)
Sweden: Andra Långkok, Jens Linder, Design Nina Ulmaja (Bonnier Fakta)
Turkey: Gönül Paksoy Davetleri- Receptions
UK: An Anarchy of Chillies, Caz Hildebrand (Thames & Hudson)
USA: An Architect’s Cookbook, Glen Coben (Oro - Goff Books)

 

 

B09 Foreign Rights Buyer

China: Le Cordon Bleu (CHLIP) 9787518415243
France: Hachette Pratique: Jamie cuisine l’Italie
Germany: Matthaes: Etxebarri
Netherlands: Karakter: Wine Folly
Poland: Przy Moim Stole, Nigella Lawson (Filo)
Spain: Planeta Gastro: La Cocina Aromática, François Chartier
UK: Grub Street: Etxebarri

 

 

B10 Series

Austria: Zitrone: mandelbaums kleine gourmandisen (Mandelbaum)
Brazil: O Caderno de Receitas do Jacquin para Crianças, Erick Jacquin (Melhoramentos)
Canada: Spain, Emily Lycopolus (Touchwood)
China: James’ Kitchen 1, 2 (Jilin S&T) 978557809492
Cuba: Cocinando a lo cubano (Selvi: Artechef)
France: Le goût du Japon, 4 vol, Laure Kié (Mango)
Germany: Schwarzwald Tapas, Schuberbox, Verena Scheidel, Manuel Wassmer (Cook & Shoot)
Hong Kong: WOM Guide, Angie Kwon, Johna Baylon, George Major (Time Out HK)
India: OPOS Cookbooks (One Pot One Shot)
Ireland: Audio Books, A Taste for Love, Marita Conlon-McKenna (Bolinda Publishing)
Italy: Demetra, Riso e risotti (Giunti)
Mexico: El Cacao, alimento Divino (Fundación Herdez)
Peru: Guía Gastronómica del Perú (Creando Ideas)
Poland: Smakoterapia 2, Iwona Zasuwa (Edipresse)
Portugal: À Mesa com Ramalho Ortigão, Maria Antónia Goes (Colares)
Singapore: Get started making tea cakes & tarts, Yamashita Masataka (Marshall Cavendish)
Sweden: Köpenhamn för foodisar Foodie Guide, Christoffer Friman (NOK) el autor que encuentro es Erik Eje Almqvist
Thailand: Travel Guides for Food Lovers, Mark Wiens (Migrationology) Hong Kong

 

 

B11 Corporate brands

Australia: Smith & Deli-cious, Shannon Martinez, Mo Wyse (Hardie Grant)
Austria: Hirter Bier Kochbuch (Dachbuch)
Belgium: Hidden Persuaders in Cocoa and Chocolate, Barry Callebaut (Elsevier)
China: DenLim Oven (CHLIP) 9787518419057
Colombia: De mar y campo, Zandra Quintero, Jorge Gonzalez (Estrategias Editoriales: Banco Popular)
France: Parabere Gourmet City Guide App, Maria Canabal (Parabere)
Germany: Cyber Kitchen, Telekom Security, Stefan Wiertz (Südwest)
Ireland: Currabinny Cookbook, James Kavanagh, William Murray (Penguin Ireland)
Italy: Missoni Family Cookbook, Francesco Maccapani Missoni (Assouline)
Malaysia: The Malay Kitchen, Suriya Abdullah (Truemix)
Peru: Peru + Umami, Ajinomoto del Perú (Hirka)
Portugal: As Presidentes com Chakall (Président)
Spain: Recetas para el recuerdo (Verdú Cantó Saffron Spain)
Sweden: Nyckeln till Hälsa, Göransson, Nykvist (Hermansdals Gård AB)
Switzerland: Mövenpick Kochbuch Jubiläum 70, Sabine Hauptmann (GU)
Thailand: Lamai Aromatic Coconut Water (Karb Studio)
UK: Small Luxury Hotels Cookbook (Small Luxury Hotels)
USA: Staub Cookbook, Amanda Frederickson (Ten Speed)

 

 

B12 Translation

Austria: Georgien, Anna Saldadze, David Gigauri (Leopold Stocker)
China: Ferrandi, Grand Cours de Cuisine (CHLIP) 9787518416967
Cuba: Cuban Cuisine Cuban Style (Artechef)
France: Weber, Le Best of, Jamie Purviance (Larousse)
Germany: Salz, Fett, Säure, Hitze, Samin Nosrat (Kuntsmann)
Italy: In Cucina, Grande Libro, Alba Pezone (Giunti)
Poland: Sense Chudrie, Suzy Wengel (Jak)
Portugal: À Mesa com Charles Dickens, Edite Vieira Phillips, Catherine Hogarth Dickens (Colares)
Romania: Cooking from your heart, Denisa Ratulea (Curtea Veche)
South Korea: Secrets de Cuisine, Lim Suk (BNC Worlds: Ducasse)
Spain: Those curious and delicious seaweeds, Alicia de Benito Harland, José Lucas Pérez Lloréns, Ignacio Hernández Carrero, Juan José Vergara Oñate, Fernando G. Brun Murillo, Ángel León (Editorial UCA)
Sweden: 5 Ingredienser, Jamie Oliver (Bonnier Fakta)
UK: Etxebarri (Grub Street)
USA: Recipes from the Garden of Contentment, Yuan Mei, Sean J.S. Chen (Berkshire)

 

 

B13 Cookbook PrinterS

China: Artron
Hong Kong: C & C Printing
Italy: Graphicom
Slovenia: DZS-Grafik
Spain: Gráficas Castuera
USA: Morris Press Cookbooks

 

 

B14 Digital Book for sale

Argentina: Embutidos, Guido Tassi (Planeta)
Australia: Greek Food for Sharing, Eugenia Pantahos (Greek Lifestyle)
Brazil: Brazilian Amazon Cookbook, Otto Vanetta (Editora Cia do eBook)
Canada English: Forest City Cookbook, Alieska Robles
Canada French: Cuisine avec Inès, Inès Gauthier (Goélette)
Colombia: Lo que se cocina para sazonar la vida, Catalina Alba Cardenas (Planeta)
Fiji: Annapurna, Nalini Naidu (Zeus)
France: Bouffons 9, La La raclette fait entendre sa voix, Guilhem Malissen (Nouvelles Écoutes)
India: Spices & Rhapsodies & Foot Tapping Chefs, Viji Varadarajan (Orient Enterprises)
Jamaica: Cooking with Ackee, Dean Burrowes, Jassie Singh
Mexico: El Cacao, Alimento Divino, Martín Gonzáez de la Vara, Azucena, Suárez de Miguel (Fundacion Herdez)
Norway: Flavors of the Fjords, Connors, Fladvad (Belleaire Press)
Poland: Projekt młodość, Urszula Mijakoska (Muza)
Portugal: Porto Food Guide, Bruno Carvalho, Maria Sena
Romania: The secrets of the dough, Stela + Catalin Gabriel Stratulat
Spain: Discvr, Galicia Special, Rodrigo Corbacioglu (Discvr)
Sri Lanka: Marshmallows of Serendib, Mary Anne Mohanraj
Tajikistan: Taste of Sarband, Ellen A. Abdulmuminov
UK: French Guy Cooking, Alexis Gabriel Ainouz (Quadrille)
USA: Noodle Soup, Ken Albala (University Illinois)

 

 

B16 Best Sellers

Argentina: El libro de Doña Petrona (Planeta), Ed. 103, No.5 World Cookbook Sales of all times
Australia: Donna Hay Magazine 100: Over 6.000.000 cookbooks sold
China: Additional food for babies (CIP) 9787122279040
France: 365 Nouvelles Recettes des Terroirs de France, Paul Bocuse (Glénat) 1.200.000 Bocuse Glénat books sold
Germany: Biolek, Ralf Frenzel (TreTorri)
Portugal: Sem Segredos!, Marco Costa (Oficina do Livro)
Spain: Pintxos, tapas y cazuelitas, Angelita Alfaro (Cúpula) Author of 22 cookbooks
Sweden: Rutiga Kokboken (Norstedts) 1.400.000 sold
UK: A Taste of Naples, Marlena Spieler (Rowman Littefield) Author of 70 cookbooks
USA: Cook Like a Pro, Ina Garten (Clarkson Potter)

 

 

B17 Tourism Brochures

France: MPG 2019, Année de la Gastronomie en Provence

B18 app

Australia: Recipeezi Gluten Free app, Jodie Blight
Denmark: Vild Mad, René Redzepi (Madfeed)
France: Transgourmet App (Transgourmet)
Hong Kong: HK Food Truck App (Google Play)
Italy: Le Ricette di Casa Mia (Galbani-Lactalis)
Japan: www.tabizuru.jp/umami-app
UK: Kenwood Recipes app
USA: Diners Club Travel Tools, app (Diners Club)

 

 

B22 University and Academic Press

Australia: The Secret Ingredient, Chloe Shorten (Melbourne University Press)
Colombia: Sancocho de Mico, Felipe Castilla Corzo (Universidad La Sabana)
France: Atlas de l´Alimentation. Gilles Fumey. Pierre Raffard (CNRS)
Hungary: Jewish Cuisine in Hungary, András Koerner (Central European University)
Ireland: Children & the Great Hunger in Ireland, Christine Kinealy, Jason King, Gerard Moran (Cork University)
Israel: Food and Power, Nir Avieli (University Jerusalem; University California)
Norway: Arctic Indigenous Peoples Food Systems, Mathiesen, Gashilova, Chernyshova, Gerasimova (UIT- Arctic University)
Peru: Cacao, Tesoro de la Amazonía (USIL)
Saudi Arabia: Gum Arabic, Abdalbasit Adam Mariod (Academic Press Elsevier)
Spain: Rutas de la Seda en la historia de España y Portugal, Ricardo Franch, Germán Navarro (Universitat de València)
Switzerland: Manger Suisse, Rémi Schweizer, Stéphane Boisseaux, Sophie Reviron, Jean-Philippe Leresche (Presses Polytechniques & Universitaires Romandes)
Turkey: Aydin Gastronomy, Kamil Bostan, Zeynep Akyar (Istanbul Aydin University) 9781642261592
UK: Food, Wine and China, a Tourism Perspective, Christof Pforr, Ian Phau (Routledge)
USA: The New Chesapeake Kitchen, John Shields (Johns Hopkins University)

 

 

B22 unesco

France: Inscription UNESCO du Repas Gastronomique des Français, Romain Guyonnet (EUE)
Italy: Parma Capitale della Gastronomia, Giovanni Ballarini (Diabasis)
Turkey: Gaziantep Cuisine in Four Seasons, Özden Mermer Özsabuncuoğlu (Gazikültür)

C - COUNTRIES - REGIONS

C01 Local

Austria: Lebensmittelpunkt Weissensee, Hannes Müller, Martin Nuart (Krenn)
Brazil: Gastronomia Pan-Amazônica, Belisário Arce, Rosalía Arteaga (Associação Pan-Amazônia)
Canada: Nova Scotia Cookery, Then & Now, Valerie Mansour (Nimbus)
China: Wenzhou Cuisine 2, Xiao Lin Pan 9787541077654, in English
Colombia: Atlántico Sabe Rico (Gobierno - Acción por el Atlántico - Editora Maremagnum)
Cuba: Por los fogones de Cuba, Fernando Fornet Piña (Artechef)
Ecuador: Antojitos manabitas (Createspace)
France: Carnets de Cuisine du Comté de Nice, Alex Benvenuto (Serre Editeur)
Germany: Schwarzwald Reloaded, Ulf Tietge, Janina D’Aguanno (Tietge)
Hong Kong: 100 top tables 2018, Tracey Furniss (South China Morning Post)
India: Recipes on Ripples, Soju Philip (White Falcon)
Iran: East Azerbaijan local foods and pastries, Maryam Ahbab, 9789648741810
Ireland: Good Vibes Cookbook, Jane & Myles Lambeth (Orca)
Italy: Polenta & Amarone, Lago di Garda, Silvia Frau (Sime Books)
Malaysia: Tok Tok Mee, Gerald Tan (Trishaw Press)
Mexico: Seven Days in the Valle: Baja California, W. Scott Koenig (Koenig Creative)
Portugal: Carta Gastronómica Lezíria do Tejo (Turismo do Alentejo)
South Africa: Tastes of Durban, David Bird, Deshnie Govender (Struik-PRH)
Spain Castellano: La Cocina Popular de Malaga, 3a, Fernando Rueda (Turismo Costa del Sol)
Spain Catalan: La Cuina de Miguel Barrera, Joan Garí (Onada)
Sweden: PALT en svensk klassiker, Karl Fredrik Mattsson (Norstedts)
Switzerland: À table autour des Alpes, Rachel Best, Jean-Christophe Van Waes (Slatkine)
Thailand: Local Table, Taste of Buriram, Suthipong Suriya (Karb Studio)
Turkey: Cuisine and Culture of Mus, Bhyram Ozrek (Sunar Basin Yayin) No lo encuentro, comprobar nombre
UK: Trencherman’s Guide 26, Jo Rees (Salt Media)
USA: The Austin Cookbook, Paula Forbes (Abrams)

 

 

C02 INTERNATIONAL

Australia: Fun & Fabulous Scratch & Smell Cookbook (Scratch & Smell)
Austria: Die Weltköche zu Gast im Ikarus, Martin Klein (Benevento Books)
China: Seasonal Western Cuisine, Angel’s Kitchen, Zhong Lele (Shanghai Pictorial) 9787547475904
France: Cuisine de nos pays, Ass. Mieux lire, mieux écrire (Harmattan)
Hungary: 12 Months, Éva Bezzegh, Renáta Török, Eszter Laki (Artbeef)
Qatar: Lunch in Translation, Rola Jordan, Pamela Hilliard Owens , Adrian Kizy, Najwa Maaroof, Sydnee Turner (Detroit Ink)
Spain: recetas de cocina con insectos, Rocío Cuenca, Roberto Uriel (Susaeta)
Taiwan: British Sweets (Rui Meng Culture) 9789864012596
UAE: Table Tales, Hanan Sayed Worrell (Rizzoli Italy)
UK: Den Haag Cookbook, Katie Fisher, Phil Turner (Meze)
USA: You and I Eat the Same: 1 (Dispatches), René Redzepi, Chris Ying (Artisan)

 

 

C03 French

Brazil: Caderno de Receitas do Jacquin para Crianças, Erick Jacquin (Melhoramentos)
Canada: In the French Kitchen with kids, Mardi Michels (Appetite PRH)
China: Love Magic, Sissi Cake Design (CIP) 9787122316189
Denmark: Smagen af Frankrig, Ove Bjørn Petersen (Mellemgaard)
France: France Foie Gras, Michel Tanguy (Flammarion)
Germany: Bretagne, Murielle Rousseau (Christian)
Japan: Un Japonais devenu pâtissier parisien, Frédéric Yoshio Chiba (Editions Amalthee)
South Africa: Le Braai, Kobus Botha (Struik PRH)
Sweden: Min franska matresa, Erik Hammar (Bonnier Fakta)
Switzerland: The Bordeaux Kitchen, Tania Teschke (Primal Blueprint)
UK: Just a French Guy Cooking, Alexis Gabriel Ainouz, Jamie Oliver foreword (Quadrille)
USA: Tasting Paris, Clotilde Dusoulier (Clarkson Potter)

 

 

C04 Italian

Australia: Cellar Bar, Guy Gross (PRH)
Austria: Kochen wie in Neapel, Dario & Manuela Santangelo (Facultas)
Belgium: Pasta, Giovanni D´Apice (Lannoo)
Brazil: Pizzarias que contam a história de São Paulo, Gabriela Erbetta (Panda Books)
Canada: A Table in Venice, Skye McAlpine (Appetite PRH)
France: Mon Italie, Simone Zanoni (La Martinière)
Germany: Alfa Romeo Kochbuch, Sabine Ruhland (Heel)
Italy: Pantone FoodMood, Francesca Moscheni (Guido Tommasi)
Poland: Italia do Zjedzenia, Bartek Kieżun (Buchmann Foksal)
Sweden: Pasta på italienska, Sara Berg, Miriam Preis (NOK)
Switzerland: Al Forno, Claudio Del Principe (AT Velag)
UK: The Long and the Short of Pasta, Katie & Giancarlo Caldesi (Hardie Grant)
USA: Risotto & Beyond, John Coletta (Rizzoli)
Venezuela: Italia y Venezuela: Inmigración y Gastronomía, Rafael Arráiz Lucca, Silvio Mignano, Filippo Vagnoni (Fundavag)

 

 

C05 Mediterranean

Australia: Baladi, Joudie Kalla (Jacqui Small)
Austria: La Cucina Veneziana, Gerd Wolfgang Sievers (Braumüller)
Canada: La Cuisine Espagnole, Marie-Fleur St-Pierre (Ed. Homme)
FAO: Development of voluntary guidelines for the sustainability of the Mediterranean diet (FAO)
France: La Cuisine Juive de Constantine, Mady-Laure Lewi (Verone)
Israel: Ya Amna, Tunisian Family Kitchen, Shoshana Cohen-Levran (Lunchbox)
Italy: La Cucina Creativa Mediterranea, Vincenzo Guarino (Alessandro Polidoro)
Lebanon: La Nuit de la Pistache, Noha Baz (Noir et Blanc)
Netherlands: Da Aytems van Inspiratie, Ayt Erdogan (Komma)
Norway: Tapas på Norsk, San Sebastian, Helena Neraal (Vigmostad Bjørke)
Palestine: Bethlehem, Abdelfattah Abusrour (Gilgamesh)
Russia: Morocco, Stalic Khankishiev (AST)
Spain Castellano: Pintxos y Tapas, Koldo Royo (Oberon)
Spain Catalan: Aroma Àrab, Salah Jamal (Cossetània)
Sweden: Balkan: Jovan Radomir (Votum)
Turkey: Chef’in Saglikli Masasi, Rafet Ince (Alfa)
UK: Zaitoun, Yasmin Khan (Bloomsbury)
USA: The Bread and Salt Between Us, Mayada Et Al Anjari (lake Isle Press)

 

 

C06 Scandinavian

Canada: Bakeland, Marit Hovland (Greystone)
Denmark: 1900 til Bords, Hannah Lund, Mikkel Jønsson (Bloody Amateurs)
Finland: Kape 24H, Kari Aihinen
Germany: Nordic by Nature (Gestalten & Borderless)
Iceland: Simbahollin Cookbook, Janne Kristensen, Isabel Ruth Grad (Litrof)
Norway: Nutritional and Health Aspects of Nordic Foods, Veslemoy Andersen, Eirin Marie Skjøndal, Gun Wirtanen (Academic Press: Elsevier)
Poland: Tradycje kulinarne Finlandii, Magdalena Tomaszewska-Bolałek (Hanami)
Sweden: Boken om Lagom, Göran Everdahl (Norstedts)
UK: Copenhagen Food, Trine Hahnemann (Quadrille)

 

 

C07 Eastern Europe

Armenia: Home again, Mari A. Firkatian (CreateSpace)
Azerbaijan: Flavours of Azerbaijan, Khabiba Kashkay (Unicorn)
Bulgaria: Happy Food for Happy People, Sophie Yatova (Ciela) 9789542825586
Croatia: Croatia, The Cookbook, Mate Jankovic (Skolska Knjiga) 9789530600997
Czech: Recyklovaná kuchařka, Jitka Rákosníková (Smart Press)
Hungary: 12 Honap Salata, Éva Bezzegh (Artbeet)
Lithuania: Gal Pavalgom?, Alfas Ivanauskas, Agnė Jagelavičiūtė (UAB Konesugebakiti)
Poland: Uczta Dla Maluszka, Monika Mrozowska, Katarzyna Błażejewska-Stuh (Zwierciadło)
Sweden: Balkan, Jovan Radomir (Votum)
UK: Black Sea, Caroline Eden (Quadrille)
USA: Macedonian Food & Menu Guide, Robert Powers, Vasil Pop-Andonov (Treasure Chest of Languages)

 

 

C08 Asian: Published in Asia

China: Decorate Pastry in South Korea Style, Myra (CHLIP) 9787518419609
Iran: East Azerbaijan local foods and pastries, Maryam Ahbab, 9789648741810
Malaysia: Tasty Asia, Fifi Leong (Truemix)
Nepal: Globalizing Nepal Heritage Cuisine (Hotel Association Nepal)
South Korea: Food of Korea, 200 recipes, Korean Food Promotion Institute (Hollym)
Tajikistan: Taste of Sarband, Ellen A. Abdulmuminov
Timor Leste: Sabor de Timor, Luís Simões

 

 

C09 Chinese

Australia: Food, Wine and China, Christof Pforr, Ian Phau (Routledge)
China: Big Wok-made Cuisine of China, Chinese Wok Cooking Master Chef League (China Railway ) 9787113229986
Cuba: Cocina China en Cuba, Silvia Mayra Gómez, Jen Lin-Liu (Arte & Literatura)
France: La Cuisine Populaire de Chine, Xian Juan Perrier, Yann Perrier
Germany: China, Ursula Heinzelmann (Tre Torri)
Greece: Crete in China, Patra Zeibeki (CreateSpace)
Hong Kong: Chinese Street Food, Frank Kasell (Blacksmith Books)
Malaysia: The Taste of China, Li Xin (Institute Terjemahan & Buku Malaysia) 9789671287958
Poland: Współczesna Kuchnia Chińska, Barbara Jakimowicz-Klein (Astrum)
Singapore: Restaurant Chains in China, Guojun Zeng, Henk J. de Vries, Frank M. Go (Springer)
South Africa: Just add rice, Ming-Cheau Lin (Quivertree)
Sweden: Facing Heaven Sichuan, Erik Videgård (NOK)
UK: Cooking South of the Clouds, Yunnan, Georgia Freedman (Kyle Books)
USA: Chinese Street Food, Howie Southworth, Greg Matza (Skyhorse)

 

 

C10 Indian / SRi lanka

Australia: Conversations in the Kitchen, V .Gujral, M. Latham, A. Jones (New Holland)
Brazil: India, Sabores e Sensações, Zeca Camargo, Varunesh Tuli (Cia Das Letras)
Canada: The Complete Indian Instant Pot, Chandra Ram (Robert Rose)
Fiji: Annapurna, Nalini Naidu (Zeus)
Germany: Indisch Vegetarisch, Sushila Issar, Mrinal Kopecky (Hädecke)
India: Tiffin, Sonal Ved (Roli Books)
Poland: Qmam kasze do ostatniego okruszka, Maia Sobczak (Marginesy)
Spain: Soul Spices, Anjalina Chugani (Amat)
Sri Lanka: Swiss Cuisine, Christa Stuber (Swiss Ladies Charity Group Sri Lanka)
Sweden: Vego Curry, Nahid Hassan, Isa Ekstam (NOK)
UK: Asma’s Indian Kitchen, Asma Khan (Pavilion)

 

 

C11 Japanese

Australia: CIBI, Meg Tanaka (Hardie Grant)
Brazil: O Sushiman, Ronaldo Catão (Senac)
Canada: The Knifenerd Guide to Japanese Knives, Kevin Kevent (Long Ladder Media)
China: The Taste of Japan, Cai Lan (Qingdao) 978755526774
France: Que faire avec Tofu, Yuka Le Clanche (Bon Appétit Japon)
Germany: Japanisch Grillen, Tadashi Ono (Heel)
Japan: Japan: The Cookbook, Nancy Singleton Hachisu (Phaidon)
Portugal: Arigato, 10 anos des sushi em Portugal, Cristina Cordeiro (Arigato)
UK: The Japanese Larder, Luiz Hara (White Lion)
USA: Japanese Cooking with Manga, Alexis Aldeguer, Ilaria Mauro (Tuttle)

 

 

C12 MUSLIM: ARAB

France: La Gastronomie arabe médiévale, Veronique Pitchon (Erick Bonnier)
Lebanon: The Lebanise Village, Dr. Alicia Saad
Malaysia: Halal food certification and Business Performance in Malaysia, Dr. Mohamed Syazwan Ab Talib (Partridge Sg)
Spain: Aroma Árabe, Salah Jamal (Planeta Gastro)
UAE Abu Dhabi: Table Tales, Hanan Sayed Worrell (Rizzoli)
UK: Zaitoun, Palestinian Kitchen, Yasmin Khan (Bloomsbury)
USA: Feast, Food of the Islamic World, Anissa Helou (Ecco)

 

 

C13 African: Published in Africa

Angola: Nutrição Responde 2, Dr. José Nguepe (Livit Luanda)
Morocco: L’ Oriental Marocain, Maguy Kakon (Croisée des Chemins)
Reunion: La Bonne cuisine de la Réunion, Tante Mariette, Roland Bénard (Orphie)
Seychelles: Fish & Seafood Recipes, Flavien Joubert (Seychelles Tourism Academy: Rila)
South Africa: The Madiba Appreciation Club, Brett Ladds (Jonathan Ball)

 

 

C14 Latin American: Published in Latin America

Cuba: Platos Emblemáticos Cocina Cubana, Federación Asociaciones Culinarias (Artechef)
Dominican Republic: Cocina de Mi Terruño, Rosa Hernández
Ecuador: Estudio Gastronómico del Paiche, Fabian Andres Negrete (EAE)
Mexico: La Seducción de la Alquimia, Viridiana Chanona (Coneculta Chiapas)
Peru: Perú: El gusto es nuestro, Catherine Contreras, Paola Miglio, Renato Peralta (PromPerú)
Uruguay: Hugo Soca Cocina (Aguaclara)
Venezuela: Super Simple Foods, Alessandra + Carolina Chumaceiro (ARM)

 

 

C15 STreet Food

Canada: Brunch Life, Matt Basile, Kyla Zanardi (Penguin)
Cuba: Paladares, Anya von Bremzen (Abrams)
France: Cuisine populaire contemporaine, Yvan Cadiou (Baie des Anges)
Hong Kong: China Street Food, Frank Kasell (Blacksmith Books)
Italy: Vegan Street Food, Eduardo Ferrante, Valerio Costanzia (Macro)
Malaysia: Tok Tok Mee, Gerald Tan (Trishaw Press)
Netherlands: Firestarters of Food, Art & Music, Monica Abdoel (Komma)
Sweden: Street taste, Erik Brännström (Arena)
Turkey: Ayaküstü İzmir, Nejat Yentürk, Aykut Uslutekin (Oğlak )
USA: Chinese Street Food, Howie Southworth, Greg Matza (Skyhorse)

 

 

C16 Jewish

Australia: Alegria, Karen Liberman (Real Film & Publishing)
France: La Cuisine Juive de Constantine, Mady-Laure Lewi (Verone)
Germany: Jüdische Kochbuch aus Hamburg, Gabriela Fenyes, Barbara Guggenheim, Judith Landshut (Dölling Galitz)
Hungary: Jewish Cuisine in Hungary, Andras Koertner (Central European University)
India: Masala Mamas, Elana Sztokman (Panoma Press)
Israel: Ya Amna, Tunisian Family Kitchen, Shoshana Cohen-Levran (Lunchbox)
Morocco: L’ Oriental Marocain, Maguy Kakon (Croisée des Chemins)
UK: Miriam’s Table, The Bukharian Cookbook, Lillian Cordell
USA: Shaya, Alon Shaya (Knopf)

 

 

C17 AmericaN

Belgium: The Lazy Frenchie in NY, Aurelie Hagen (Lannoo)
Germany: New York Foodtrends, Sonja Stötzel (GU)
Italy: Taste of America, Barbara Cucinella (La Zisa)
USA: Hippie Food, Jonathan Kauffmann (Harper Collins)

 

 

C18 AsiaN: Published outside Asia

Australia: Lands of the Curry Leaf, Peter Kuravita (Murdoch Books)
Canada: Vegetarian Viêt Nam, Cameron Stauch (W.W. Norton)
Denmark: My Bali Kitchen, Per Thøstesen, Jacob Termansen (Bistro Boheme)
Finland: Enjoying Korean Food in Finnish Ways, Hyvää ruokahalua! (AÄÅ Design Studio)
Germany: Korea, Sarah Henke (Christian)
Iran: Cooking in Iran, Najmieh Batmanglij (Mage)
Japan: The Meaning of Rice, Michael Booth (Vintage - Jonathan Cape)
Nepal: Ekdam Mito Chaa, Fabienne Schickora (Books on Demand)
Pakistan: Karachi Kitchen, Kausar Ahmed (Nebulous Arts)
Philippines: The World of Filipino Cooking, Christopher Urbano (Tuttle)
Portugal: Manual Cozinha Asiática, Paulo Morais (Esfera dos Livros)
Syria: A Taste of Syria (Coventry Refugees & Migrant Center)
UK: From a Persian Kitchen, Atoosa Sepehr (Robinson: Little Brown)
USA: Asian Cuisines, Karen Christensen, E.N. Anderson (Berkshire Publishing)

 

 

C19 Africa: published outside Africa

China: The Taste of Southern Hemisphere, Cai Lan, (Qingdao) 9787555267775
Comoros: Macaron, Nadjma Bacar (ulule)
Ethiopia: Ethiopia, Yohanis Gebreyesus (Kyle Books)
France: Recettes Berbères, Touria Charlier (Lulu)
Gabon: L’Afro Apéro, Julie-Paulette Kassa Mapsi (Popolovescooking)
Gambia: Yassin’s Kitchen 2, Yassin Jallow
Ghana: Moga89 Delights (LifeRich Publishing)
Guinea Bissau: Cozinha Africana, Viriato Pã (Marcador)
Netherlands: Vibrant West African Cuisine, Ebere Akadiri (Vibrant Media)
Somalia: Soo Fariista, Wariyaa (Minnesota Historical Society)
South Sudan: South Sudanese Family Cookbook, Jibrine Akima Magdaline Jok
UK: Casablanca, Nargisse Benkabbou (Mitchell Beazley)
USA: Sweet Home Cafe Cookbook (Smithsonian National Museum of African History)

 

 

C20 Latin America: published outside Latin America

Australia: Pablo’s Kitchen, David Michaels (New Holland)
China: The Taste of Southern Hemisphere, Cai Lan (Qingdao) 9787555267775
Germany: Taco Tales, Ivette Perez, Anne Wenkel (Jaja)
Italy: Sabor Brasil, Fernanda Bocconi Azadinho (Hoepli)
Portugal: América Latina, Margarida Pereira-Müller (Colares)
Spain: Gastronomía y turismo en Iberoamérica, F. Xavier Medina, María del Pilar Leal Londoño (Trea)
Switzerland: Kuba, Andreas Knecht (Fona)
USA: The Latin Table, Isabel Cruz (Skyhorse)

 

 

C21 Caribbean

Barbados: New Bajan, Leandro Stuart (Createspace)
Cuba: Platos Emblemáticos Cocina Cubana, Federación Asociaciones Culinarias (Artechef)
Dominica: Mangez Dominique, Cathy Winston (CreateSpace)
Guadeloupe: Ma Cuisine Antillaise, Jean-Rony Leriche (Editions Brigitte Eveno)
Jamaica: Provisions, Michelle & Suzanne Rousseau (Da Capo)
Puerto Rico: We Fed an Island, José Andrés, Richard Wolfe (Ecco)
USA: Cuban Flavor, Liza Gershman (Skyhorse)

 

 

C22 Arctic

Canada: Edible and Medicinal Arctic Plants, Inuit Elder, Aalasi Joamie, Anna Ziegler, Rebecca Hainnu (Inhabit Media)
China: Children of Reindeer People (Jieli Jinan) 9787544853620
Denmark: The Politics of Sustainability in the Arctic, Ulrik Pram Gad, Jeppe Strandsbjerg (Routledge)
Finland: Food security governance in the Arctic-Barents Region (Springer)
France: Hybrid Communities, Charles Stépanoff, Jean-Denis Vigne (Routledge)
Norway: Arctic Indigenous Peoples Food Systems, Mathiesen, Gashilova, Chernyshova, International Center for Reindeer Husbandry -ICR & Herzen University, Russia)
Nunavut: Wild Eggs, Suzie Napayok-Short (Inhabit Media)
Sweden: PALT. En svensk klassiker, Karl Fredrik Mattsson (Norstedts)

 

 

C23 South Pacific

Fiji: Annapurna, Nalini Naidu (Zeus)
French Polynesia: 34 recettes d’abondance polynésienne, Evy Hirshon (Editions Reprint)
Kiribati: Kiribati, Alice Piciocchi, Andrea Angeli (Sieveking)
New Caledonia: Cuisine Couleurs Locales, David Cano, Auriane Dumortier (De Bas En Haut)
New Zealand: Eat Up New Zealand, Al Brown (Allen Unwin)
Norway: Poké! Hawaii, Oskar Sellin, Helle Øder Valebrokk (Vigmostad Bjørke)

 

 

C24 Silk Road: One Belt, One Road

Azerbaijan: Flavours of Azerbaijan, Khabiba Kashkay (Unicorn)
China: Taste of the Silk Road, Chef Wu Zhi Hong (Jilin S & T) 9787557839925
France: La Fabuleuse Odyssée des Épices, Birlouez, Fleurentin, Le Guérer, Herry (Ouest-France )
Spain: Las rutas de la seda en la historia de España y Portugal, Ricardo Franch, Germán Navarro (Universitat de València)
Switzerland: La Renaissance de la Route de la Soie, Pierre Picquart (Favre)
Tajikistan: Taste of Sarband, Ellen A. Abdulmuminov
UK: Miriam’s Table, The Bukharian Cookbook, Lillian Cordell
USA: T-Bone whacks & caviar snacks, Sharon Hudgins (University North Texas)

 

 

C25 portuguese

Brazil: Cozinha a Quatro Mãos, Rita Lobo (Senac)
Cabo Verde: O Albergue Espanhol, Presidente Jorge Carlos Fonseca (Rosa de Porcelana)
Guinea Bissau: Cozinha Africana, Viriato Pã (Marcador)
India: The Goa Portuguesa Cookbook, Deepa Sohas Awchat (Popular Prakashan)
India: Tiffin, Sonal Ved (Roli Books)
Macau: Macaense Cuisine, António M. Jorge Da Silva (Macao Cultural Center 2017)
Portugal: Comer sem culpa, Tâmara Castelo (Zero a Oito)
South Africa: J’Something, Joao Da Fonseca (Quivertree)
Timor Leste: Sabor de Timor, Luis Simões, Prefacio Xanana Gusmão

 

 

C26 Migrants

France: Cuisines de nos Pays, Association Mieux Lire, Mieux Ecrire (Harmattan)
Italy: Food & Migration, Lucio Caracciolo, Massimo Livi Bacci (Barilla Center) 112 pages Free PDF
Peru: La Cocina de Acogida, Migrantes Andinos en Lima, Pedro Pablo Ccopa (USMP)
Somalia: Soo Fariista, Wariyaa (Minnesota Historical Society)
UK: A Taste of Syria (Coventry Refugees & Migrants Center)
USA: The Immigrant Cookbook, Leyla Moushabeck (Interlink)
Venezuela: Italia y Venezuela: Inmigración y Gastronomía, Rafael Arráiz Lucca, Silvio Mignano, Filippo Vagnoni (Fundavag)

D - LIFESTYLE

D01 Sustainable Food

Australia: Supernatural, Tobie Puttock (PRH)
Brazil: Fartura Expedição Brasil Gastronômico, Vol. 4, 5, Rusty Marcellini, Rodrigo Ferraz (Melhoramentos)
Canada: La Consommation dont vous êtes le z’héros, Florence-Léa Siry (Éditions de L’Homme)
China: Brown Rice 03 (PHEI-CITIC) 9787121350092 el título que me sale con este isbn es «Shake the World in a Gentle Way»
France: Cuisine anti-gaspillage, pour les nullissimes, Emilie Laraison (First)
Germany: Der Naturkoch, Jürgen Andruschkewitsch (Hädecke)
India: Farm to Fingers, Kiranmayi Bhushi (Cambridge University Press India)
Peru: Aguaje, Fruto de la Vida, Luciana de La Fuente (USIL)
Poland: Kuchnia Zero Waste, Sylwia Majcher (Buchmann Foksal)
Spain: La Cocina Sostenible, Ada Parellada (Libros Cúpula- Planeta)
Sweden: Eat good, Johan Rockström, Gunhild Stordalen (Max Ström)
USA: Waste not, James Beard Foundation (Rizzoli)

 

 

D02 Health and Nutrition, for the public

Australia: Shannon’s Kitchen, Shannon Kelly White (PRH)
Bermuda: Healing Bermuda, Dr. Ayesha Peets Talbot (Ocean Rock Wellness)
Canada: Eat Real to Heal, Nicolette Richer (Mango Media)
Canada-French: Les Conseils d'Hubert Cormier (La Semaine)
Chile: Liveat, Javiera Suárez (Planeta)
China: Eat to Protect your Thyroid, Dr. Liau Xiao Lau (CHLIP) 9787518420247
Cuba: Comida que cura y protege, Néstor Salazar Silva (Oriente)
Czech: Dej tělu šanci, Ivana Stenzlová (Smart Pres)
Hungary: 100% Egészség, 0% Cukor! , 100% Health, 0% Sugar!, Török Eszter (La Santé)
Ireland: Karl Henry’s Healthy Living Handbook (Penguin Ireland)
Italy: Alpenmedizin, Arnold Achmüller (Raetia)
Mexico: Cuida tu corazón (Larousse)
Peru: Mi Cocina Saludable, Cristina Kisner (Planeta)
Poland: Ugotuj Sobie Zdrowie, Bożena Kropka (Pascal)
Portugal: Diabético também pode ser gourmet, Maria Antónia Goes (Colares)
Spain: Recetas para vivir con salud, Odile Fernández (Planeta)
Sweden: Vitally Important! Cookbook, Mai-Lis Hellénius, Bruno Ehrs (Holm & Holm Books)
Switzerland: Pourquoi nous mangeons ce que nous mangeons, Dr Rachel Herz (Presses Polytechniques & Universitaires Romandes)
Turkey: Chef’in Sağlıklı Masası, Rafet İnce (Alfa)
UK: The Doctor’s Kitchen, Dr. Rupy Aujla (Harper Thorsons)

 

 

D03 Children

Australia: Fun & Fabulous Scratch & Smell Cookbook (Scratch & Smell)
Brazil: Cozinha a Quatro Mãos, Rita Lobo (Senac)
Canada: Cuisine avec Inès, Inès Gauthier (Goélette)
Denmark: Vegansk Til Børn, Julie Gråbech (Muusmann)
France: Cuisine, Leçons en pas à pas pour les enfants, Guillaume Gomez (Chêne)
Luxembourg: De Klenge Chef, Maï Lys Differding (Schortgen)
New Zealand: The Kitchen Science Cookbook, Dr. Michelle Dickinson (Nanogirl Labs)
Panama: Conoce mi Panamá (ATP- Copa Air)
Peru: Libro de recetas para colorear, Ximena Llosa, Silvia Sara Crispín Carmen Domínguez (Faber Castell)
Slovenia: Cooking Kids (Kuanhapato Project) No lo encuentro, si puedes dame más información
South Korea: Rice from Heaven, Tina Cho, Keum Jin Song (Little Bee Books)
Sweden: Barnens Stora Kokbok, Clara Lidström, Annakarin Nyberg (Rabén & Sjögrens)

 

 

D04 Food writing

Australia: Shannon’s Kitchen, Shannon Kelly White (PRH)
Brazil: Comida cheia de história, Patrícia Ferraz (Senac)
Brunei: Kitchen Anthropology, Faizul Ibrahim (Universiti Brunei IAC)
Canada English: The Measure of My Powers, Jackie Kai Ellis (Appetite PRH)
Canada French: Treize à Table (Druide)
China: Legend of Qian Cuisine, Wu Niao Zhao, Zhang Nai Hong (Qingdao) 9787555269786
Colombia: Sancocho de Mico, Felipe Castilla Corzo (Universidad La Sabana)
Comoros: Macaron, Nadjad Bacar (Ulule)
Cuba: Melodias para el paladar, Evelina Cardet Fernández (Edicines Holguín)
Denmark: Kokken der Fik Nok, Francis Cardenau (Gyldendal)
France: Le Discours Amoureux des épices, Fatéma Hal (Zellige)
Germany: Der Gastronaut, Thomas Vilgis (Stiftung Warentest)
India: The Flavours of Nationalism, Nandita Haksar (Speaking Tiger Books)
Mexico: La Seduccion de la Alquimia, Viridiana Chanona (Coneculta Chiapas)
Poland: Odchudzanie zaczyna się w głowie, Danuta Awolusi (Pascal)
Portugal: Sabores da Mesa, na obra Migel Torga, Dina Ferreira de Sousa (Colares)
Spain: Sabor crítico, Xavi Gutiérrez (Destino)
Sweden: Från krusbärskräm till kimchi, Jens Linder (Storytel)
Switzerland: 40 ans dans les cuisines des grands chefs, Alain Giroud (Slatkine)
UK: First, Catch, Thom Eagle (Quadrille)
USA: Gatronomad, Mike Elgan
Venezuela: I love ají dulce, Alejandro Martínez Ubieda

 

 

D05 Culinary History

Australia: The Tastes and Politics of Inter-Cultural Food in Australia, Dr. Sukhmani Khorana (Rowman Littlefield)
Austria: Der Triumpf zu Kaiser Maximilien I, Tirole, Melanie Schwarzenberger, Carina Pfurtscheller, Rudolf Lantschbauer (Vinothek)
Bangladesh: Bangalir Randhanshilpa, Radha Chakraborty (Ankur Prakashan) Comprobar editor, me sale Gangchil
Brazil: Culinária Brasileira, Roberta Marta Saldanha (Alaúde)
Canada: Nova Scotia Cookery, Then and Now, Valerie Mansour (Nimbus)
China: Small Pastry, Great Culture, Yu Jinjiang (Guangxi Normal University Press)
Colombia: Historia de la Gastronomía Samaria, Alberto Hinestroza Llanos
France: Tables en vue, Jean El Gammal (Les Belles Lettres)
Germany: Backen von der Steinzeit bis ins Mittelalter, Achim Werner (Ulmer)
Indonesia: Kecap Manis, Bondan Winarno (AfterHours Books)
Italy: La mia cucina di Natale, Eleonora & Laura Miucci (Trenta)
Lithuania: How the future King of England ate peacock in Vilnius, Rymvydas Laužikas, Antanas Astrauskas (Lithuanian Culture Institute)
Macau: Macaense Cuisine, António M. Jorge Da Silva (Macao Cultural Center 2017)
La Cocina de Acogida, Migrantes Andinos en Lima, Pedro Pablo Ccopa (USMP)
South Korea: Korean Food in Art, Korean Food Promotion Institute (Hollym) 9781565914803
Spain: Una historia de toma pan y moja, Juan Eslava Galán (Planeta)
Taiwan: A Culinary History of Taipei, Steven Crook, Katy Hui-Wen Hung (Rowman Littlefield)
Turkey: Bountiful Empire, Priscilla Mary Işın (Reaktion Books-UK)
UK: The Original Suffrage Cook Book (Aurora Metro)
USA: Diet & The disease of civilization, Adrienne R. Bitar (Rutgers University)
Venezuela: Bitácora para Sibaritas, Alberto Soria (Alfa)

 

 

D06 Culinary Travel / food Tourism

Australia: Hong Kong Food City, Tony Tan (Murdoch)
Belgium: Surf & stay, Veerle Helsen (Lannoo)
Brazil: Prato Firmeza 2, Guia gastronômico, Énois Escola do Jornalismo (Panda Books)
Canada: Food artisans of Alberta, Karen Anderson (Touchwood)
China: Follow the Chef travel to Guizhou, Wu Miao Zhao (Qingdao) 9787555269762
China English: Eating in Shanghai, Shanghai Daily (Images Publishing)
Croatia: 100 Leading Croatian Restaurants (Gastronaut)
Cuba: Comer con identidad, Liudys Carmona, Frank Rodríguez Pino (Isla de la Juventud)
Finland: Eat in Finland, Viola Minerva Virtamo (Cozy Publishing)
France: Food Trotter Thaïlande, Anne Coppin (UMAI)
Germany: 111 Places in Buenos Aires that you must not miss, Benjamin Haas, Leonie Friedrich (Emons)
Ireland: Dublin Pubs, Pat Dargan (Amberley)
Israel: Galilean Kitchen, Ruth Nieman (Flavoured Books)
Italy: Valsamoggia, Lorella Fontanelli, Mauricio Barilli (Epika)
Kiribati: Kiribati, Alice Piciocchi, Andrea Angeli (Sieveking)
Malaysia: Flavors of Berjaya, Hanley Chew (Berjaya Hotels)
Mexico: 24 horas de comida en la ciudad de México, Alonso Ruvalcaba
Morocco: L´Oriental Marocain, Maguy Kakon (La Croisée des Chemins)
Peru: Mistura (APEGA)
Portugal: Porto Food Guide, Bruno Carvalho, Maria Sena
Slovenia: Slovenia Restaurants, Niko Slavnik
South Africa: JHP Gourmet Guide 2019, Jenny Handley Performance
South Korea: Bakery in the City, Monthly Patissier (BNC World) 9791186519196
Spain: Rutas y restaurantes con Encanto de Navarra, Josema Azpeitia, Ritxar Tolosa, Txusma Pérez Azaceta (SUA)
Sweden: Bohuslänska gårdsbutiker, Kaféer 2, Ann-Charlotte Fägerlind (Isaberg)
Switzerland: Guide Bleu, Patrick de Montmollin, Erika Junod (no lo encuentro)
Thailand: Thainess Through Thai Food (Tourism of Thailand)
UK: A Taste of Naples, Marlena Spieler (Rowman Littlefield)
USA: Eating Las Vegas, John Curtas (Huntington Press)

 

 

D07 Food Inheritance

Australia: Tried, Tested & True, Liz Harfull (Allen & Unwin)
Brazil: A culinária caipira da Paulistânia, Carlos Alberto Dória, Marcelo Corrêa Bastos (Editora 3)
Canada: The Canadian Receipt Book, Preface Melissa McAfee (Rock Mills)
Chile: El Menú de Chile, Reconocimiento a las cocinas patrimoniales (CNCA)
China: Map of Traditional Fermented Food in China, Jia Chi Ru (CHLIP) 9787518420865
Cuba: Comer con Identidad, Liudys Carmona, Frank Rodriguez Pino (Isla Juventud)
Denmark: 1900 til Bords, Hannah Lund (Bloody Amateurs)
France: Affaires de Goût, Camille Labro (Rouergue)
French Polynesia: Rā’au Tahiti, Yvette Tapea-Temauri, Florienne Panai, Virginia Teriiama (Academie Tahitienne)
Germany: Anrumer Rezepte, Marianne Martinen (Jens Quedens Verlag)
Hong Kong: Grandpa’s Kitchen 2, Li Jia Ding (Wan Li Books) 9789621467300
Peru: La Papa, Orgullo del Perú (USIL)
Slovenia: Slovenian Grandma´s Kitchen, Anka Peljhan
Spain Castellano: Los sabores de la memoria, Fernando Ruiz-Goseascoechea (Diabolo)
Spain Catalan: Les Millors coques dolces catalanes, Vicent Marqués (Cossetània)
Turkey: Çanakkale Sofrası, Taste of Dardanelles, S. Ece Taştan
UK: Authentic Eurasian Recipes, Anthea Peries (Createspace)
USA: Food Sovereignty the Navajo Way, C. Frisbie, Tall Woman, A. Sandoval (University New Mexico)

 

 

D08 Food SECURITY & Nutrition

Argentina: Holodomor y los alimentos como arma, Juan José Borrell (EAE)
Congo DRC: Analyse Contextuelle Facteurs insécurité Alimentaire, Valentin Aimé Jambere Bajoje (UE)
France: Can molecular gastronomy help alleviate the prevalence of world hunger? Geraldine Korten (Grin: Hautes Etudes du Gout)
India: Culture & Politics of Food in Contemporary India, Kiranmayi Bhushi (Cambridge University Press)
Ireland: Children & The Great Hunger in Ireland, Christine Kinealy, Jason King, Gerard Moran (Cork University Press)
Mauritanie: Insécurité Alimentaire en Mauritanie, Youssouf El Hadj Oumar Kane (UE)
Niger: Maîtrise foncière et stratégies des ménages en insécurité alimentaire, Oumarou Abdou (UE)
Russia: Food Policy and Food Security, Wegren, Trotsuk, Nikulin (Rowman Littlefield)
FAO: The State of Food Security and Nutrition in the World (FAO) 9789231305713
UK: The Great Irish Famine, Marguérite Corporaal, Oona Frawley, Emily Mark-FitzGerald (Liverpool University)
USA: Mass Starvation, Alex de Waal (Polity)

 

 

D09 Health & Nutrition Institutions/Doctors

Argentina: Cocina Biomédica, Autismo, Make Oyarzo Salazar (Planeta)
China: Manipulation Atlas (PHEI) 9787122313058
Ethiopia: Yemigib Food Diseases, Ashenafi, 9781981827046 (Createspace)
France: Du bon usage des plantes qui soignent, Dr. Jacques Fleurentin (Ouest-France)
Germany: Tomatenrot + Drachengrün, TCM Dr. Susanne Bihlmaier (Hädecke)
Italy: Miraggi Alimentari, Marcello Ticca (Giuseppe Laterza)
Malaysia: A Guide to Cooking For Your Kidneys, Abang Brian (National Kidney Foundation)
Oman: Food for Huntington’s Disease, Dr. Mohamed Essa, T. Manivasagam, A. Justin Thenmozhi, Qazi Hamid (Sultan Qaboos University: Nova)
Poland: Dieta Warzywno-Owocowa, Dr. Ewy Dąbrowskiej, Beata Anna Dąbrowska (WAM)
Spain: Consejos y Recetas anti fibromalgia, Dra. Mariona Gummà (Lectio)
Taiwan: This food nourishes your liver, Hu Wei Qing (Warwick) 9789865611842
Turkey: Fit Smoothie, Dr. Gamze Şanlı Ak
USA: Cooking with Eyefoods, Dr. Laurie Capogna (Macular Degeneration Eyefood)

 

 

D10 Diet

Canada: Maria's low protein cook book, Maria Depenweiler (Tellwell Talent)
China: Daily Health of Salary Man (CIP) 9787122256386
Czech: Bez Lepku, Lucie Kazdová (Smart Press)
Denmark: Den anti-inflammatoriske Kogebog, Anne Larsen, Mette Friis Iversen (Muusman)
Hungary: Cukormentes örömök, Iklódi Dóra (Boook)
India: 101 Dishes that enhance mood & reduce stress, Padma Vijay (Aahaar)
Israel: Personalized Diet, Eran Segal, Eran Elinav (Vermilion)
Poland: Prosto, Pysznie, do pudełka, Dominika Wójciak (Pascal)
Portugal: Comer sem Culpa, Tâmara Castelo (Zero a Oito)
Romania: Calea Mea, Cezar Elisei (Adenium)
Slovakia: Gluten Free Baking, Bezlepkové pečenie pre každého, Zdeňka Mazúrová (Ikar)
South Africa: Eat Lekker for Goodness’ Sake, Inè Reynierse (Quivertree)
Spain: Las recetas de adelgaza para siempre, Angela Quintas (Planeta)
Sweden: Hälsorevolutionen, Maria Borelius (Harper Collins)
UK: Lose Weight for Good, Tom Kerridge (Absolute)
Uruguay: ¡Cociná sin gluten!, Daniel Guasco, Álvaro Gargiulo (PRH)
USA: Eat your feelings, Lindsey Smith, Sarah Van Tassel (St.Martin’s)

 

 

D11 Family

Australia: The Secret Ingredient, Chloe Shorten (Melbourne University Press)
Bolivia: Hermanas en la Cocina, Familia Ruíz Parada (Editorial 3600)
Brazil: Comida de Bebê, Rita Lobo (Senac)
Canada: Seriously good freezer meals, Karrie Truman (Robert Rose)
China: Mom’s recipes, Ren Yunli (CITIC) 9787508689821
Czech: Kuchařka pro teenagery, Julie Kučerovská (Smart Press)
Denmark: Vegansk til børn, Julie Gråbech (Muusmann)
France: Simplissime Disney, J.-F. Mallet (Hachette Pratique)
Greece: Eating guide for fussy kids, Rena tis Ftelias (Stergiou) 9781912315369
Hungary: Édes Emlékek Anyukámtól, Bernáth József (Boook)
India: 101 baby food recipes, Kanchan Bapat (Menaka)
Italy: Generi di Conforto, Sorelle Passera (TEA)
Lithuania: Naturally Sweet, Feed my sister (Alma Littera)
Malaysia: Easy Meals for the Family, Theresa Lee, Fifi Leong (TrueMix)
New Zealand: Together, Annabel and Rose Langbein
Panama: El Libro de dos amigas cocineras, Julieta de Diego de Fábrega, María de los Ángeles Fábrega
Poland: Słodko-Zdrowe, Siostry Bukowskie (Burda)
Singapore: Three Dishes One Soup, Lace Zhang (Marshall Cavendish)
Spain: Els fogons de les àvies & petits xefs (Cabanes)
Sweden: Middag hela veckan, Lina Gebäck (Norstedts)
UK: The Tin & Traybake Cookbook, Sam Gates (Little Brown)
USA: Eleonora’s Amazing Eats, Denise Ann Watson
Uruguay: ¿Qué hay de comer? (TV Ciudad)
Wales: The Velindre Cookbook, Ceri Harris (Velindre Cancer Center)

 

 

D12 Aging & Seniors

Australia: Lobster for Josino, Palliative Care, Peter Morgan-Jones, Rod MacLeod, Prudence Ellis, Sean Connelly (Hammond Care)
Austria: Elderly Care Austria, Online Cooking School, Rudolf Lantschbauer, Annemarie Ploier (Vinothek)
Croatia: Antiaging Prehana, Lejla Kažinić Kreho (Školska Knjiga)
Denmark: Demens & Madlavning, Trine Vase Bendtsen (Muusmann)
France: Révolution Mixée (CLAND-Sarthe)
Germany: Diät & Rat bei Rheuma und Osteoporose, Olaf Adam (Haedecke)
Greece: Yiayia and Papou, Christine Skoutelas (Chapbook)
Hong Kong: Grandpa’s Kitchen, Li Jia Ding (Wan Li Books) 97896214667300
Ireland: A Taste to remember (Alzheimer Society of Ireland)
Spain: Nutricion antienvejecimiento y regenerativa, Marta González Caballero (Formación Alcalá)
Taiwan/Japan: Soft mild cuisine for the silver haired, Temple Island Treatment, Hu Yan Yu (Rui Sheng Culture) 9789864012671
USA: Age gets better with wine, 3rd edition, Dr. Richard Baxter (Board & Bench)

 

 

D13 SportS and Nutrition

Australia: Balance, The Australian Wholefood Cookbook. Guy Turland (Harper Collins)
Denmark: Eat, Race, Win, Hannah Grant, Dr Stacy Sims (Musette Publishing)
France: La Cuisine a Bloc, Judith Melka, Aurore Vial (Amphora)
Indonesia: Dining with divers, Simon Pridmore, David Strike (Sandsmedia: Bali)
Netherlands: Koken met Shane, Shane Kluivert (Kosmos)
Poland: Run & Cook, Jagoda Podkowska, Michał Toczyłowski (Filo)
Spain: La Gran Guía Navarro de Alimentación para el Futbolista Pro (Fundación José Navarro)
Sweden: Maten - ditt bästa träningsredskap, David Ek (Bonnier Fakta)
Turkey: Fit Smoothie, Dr. Gamze Şanlı Ak
USA: Food for Life, Laila Ali (St Martin’s Press)

 

 

D14 Spices and Herbs

Austria: Indian Spices, Amit Baran Sharangi (Springer)
France: La Fabuleuse Odyssée des Épices, Birlouez, Fleurentin, Le Guérer, Herry (Ouest France)
India: The Flavour of Spice, Marryam Reshii (Hachette)
Italy: L’Età delle Spezie, Orazio Olivieri (Donzelli)
Poland: Szafran, Mięta i Kardamon, Samar Khanafer (Buchmann Foksal)
Spain: Recetas para el recuerdo (Pote: Verdu Canto Saffron Spain)
Sweden: Chiligaraget, Mark Wilcox (NOK)
UK: An Anarchy of Chilies, Caz Hildebrand (Thames & Hudson)

 

 

D15 Traditional NaturaL Medicines & Nutrition

Angola: Novos Métodos de Prevenção e Tratamento das Doenças, Dr. José Nguepe (Livit Luanda)
Austria: TCM: Bladder, Josef Miligui (Books on Demand)
Canada English: Edible & Medicinal Arctic Plants (Inhabit Media)
Canada French: Comment booster votre système immunitaire, Dr. Michel Jodoin (Editions Li Shi Zhen)
France: Du bon usage des plantes qui soignent, Dr. Jacques Fleurentin (Ouest France)
French Polynesia: Rā’au Tahiti, Yvette Tapea-Temauri, Florienne Panai, Virginia Teriiama (Academie Tahitienne)
Germany: TCM Start Easy Frühling + Sommer, Anja Orywol (Books on Demand)
Italy: Alpen Medizin, Arnold Achmüller (Raetia)
Mayotte: Le Chemin des Plantes aux Comores, Jean-Marie Le Jeune (Harmattan)
Portugal: Comer sem Culpa, Dra. Tâmara Castelo (Zero a Oito)
Spain: Simplemente sano, Silvia Riolobos, Isolda Delgado (Lunwerg)
UK: The Herball’s Guide to Botanical Drinks, Michael Isted (Jacqui Small)

 

 

D16 Climate Change

Namibia: Climate Change & Adaptive Land, Jane M. Olwoch, Rasmus Revermann (SASCAL)
Malaysia: Tropical fruits security & changing climate (ITFN)
New Caledonia: Food security in vulnerable islands (WFF-SPC)
Peru: Nutrición en un mundo de cambio climático (International Potato Center)
Philippines: Communicating climate change in the rice sector (Phil Rice)
Sweden: Climate Change, Iréne & Per Moneeo (Taste of Sound)
Vatican: What climate change means for feeding the planet, Adriana Opromolla (Caritas)

E - SUBJECTS

E01 Easy Home Recipes

Australia: Tried, Tested & True, Liz Harfull (Allen & Unwin)
Austria: JOW, The Joy of Waterboiling, Thomas Götz, Soso Phist, Lisa Edi (Achse)
Brazil: Manual Prático de Cozinha (Senac)
Canada: Fermentation Revolution, Sebastien Bureau (Robert Rose)
Chile: Cocina sana y feliz, Connie Achurra (Grijalbo: PRH)
China: Crazy for snacks (WithEating CITIC) 9787508689678
Cuba: Conservación de Alimentos, Alberto Herrera León (Artechef)
French Polynesia: 34 recettes d’abondance polynésienne, Evy Hirshon
Germany: Dutch Oven, quick and easy, Marco Ringpfeil (Heel)
India: Ruchi Rang, Vasundhara Parvate (Menaka)
Panama: El Libro de dos amigas cocineras, Julieta de Diego de Fábrega, María de los Ángeles Fábrega
Poland: Ewa Cooks Easy, Ewa Gotuje Szybko, Ewa Wachowitz (Promisii)
Portugal: Vegan para todos, Rita Parente, André Nogueira (Zero a Oito)
Spain Castellano: 20 años saboreando juntos, Canal Cocina (Libros Cúpula: Planeta)
Spain Catalan: Spring Recipes, Conxita Sal·lari, Richard Cowper (SD Ediciones)
Sweden: Jessica Frej, Hur lätt som helst (Harper Collins)
Switzerland: Kochen für Freunde, Ursula Furrer-Heim (AT Verlag)
Taiwan: It’s Easy, Annie (Happy Day) 9789869636988
UK: Sweet Chilli Friday (Meze)
USA: Chinese Soul Food, Hsiao Ching Chou (Sasquatch)

 

 

E02 Single Subject

Belgium: Histoire Passionnée de la Frite, Etienne Moulron (Jourdan Editions)
Brazil: Sous Vide, Bruno Rappel, Alexandre Vargas (Senac)
Canada English: Instant Favourites, Mia Bachmaier, Mike McColl (Harper Collins)
Canada French: Des Fleurs dans votre assiette, Nathalie Beaudoin (Multimondes)
China: Simple Western Cuisine, Zhou Jing Yao (CHLIP) 9787518418404
Cuba: La Yuca, perla peregrina José Ignacio Fleites (Oriente)
France: Vive les algues!, Hugo Morel (Trop Mad)
India: Chutneys, Adding spice to your life! Aparna Mudiganti Parinam (Notion Books)
Indonesia: Rendang, Minang Legacy to the World, Reno Andam Suri (Afterhours books)
Italy: Profumo di Limone, Salvatore De Riso (Italian Gourmet)
Japan: Misosaeraba, Miso Fermentation, Kiwa Kojima (Tatsumi) 9784528022119
Mexico: La Calabaza, Martha Ortiz, Roberto Carvallo (Grupo Mexico)
Paraguay: Pechugon, Blanca Ceuppens, Lorena Benítez (Pechugon)
Peru: Perú + Umami, Ajinomoto del Perú (Hirka)
Poland: Jajko, Eggs, Katja + Zofia Pilitowska (Buchmann Foksal)
Slovenia: Sourdough Breads, Kruh z Drožmi, Nataša Đurić (Dedal)
Spain: Pintxos, Tapas y Cazuelitas, Angelita Alfaro (Cúpula)
Sweden: Låt bönor förändra kokboken, Birgitta Höglunds, Patrik Olsson, Lars-Erik Litsfeldt (Bladh by Bladh)
UK: South-East Asia Curries, Mridula Baljekar (Lorenz)
USA: Whole Grains around the World (Oldways)

 

 

E03 Desserts - Pastry for public

Argentina: Tangolosos, Deb Stofenmacher (Indielibros)
Australia: Flour and Stone, Nadine Ingram (Simon Schuster)
Brazil: Manual prático de confeitaria (Senac)
Canada: Bakeland, Marit Hovland (Greystone)
China: Cake Easy, Huang Yu Sie (CHLIP) 9787518417346
Cuba: Como endulzar al santo, Jorge Gulín (Artechef)
Czech: Moderní Veganské Dezerty, Petra Stahlová
France: Fraise, Christophe Adam (La Martinière)
Germany: Véroniques Kleine Klassiker, Véronique Witzigmann (Becker Joest)
Hungary: Kekszek, Márk Szonja (Boook)
Iceland: Simbahöllin Cookbook, Janne Kristensen, Isobel Ruth Grad (Lithof)
Ireland: The Celtic Cakers, Corinna Maguire (Lovin’ from the Oven)
Italy: Durches, Giovanni Francello (Arkadia)
Lithuania: Seasonal Treats Stories, Renata Ničajienė (Sezoninė virtuvė) 9786094752018
Peru: Dulces de convento, Sandra Plevisani, Teresina Muñoz-Nájar (USMP)
Poland: Ciasta i ciasteczka, Stanisława Trela (Astrum)
Singapore: The Domestic Goddess Wannabe Bakes (Epigram)
South Africa: Baking Secrets, Martjie Malan (Quivertree)
South Korea: Gateaux secs classiques, Hong Yeong Jeong (BNC World) 9791186519219
Spain: Aliter Dulcia, Pasteles con Historia, Isabel Pérez Sardinia (Col & Col)
Sweden: Chokladmacarens Handbok, Gustaf Mabrouk (Arena)
Taiwan: Hang Bing, Hsu Chung Mao (Cite) 9789864775132
Turkey: Cupcake Aşkına!, Duygu Tuğcu (Rumuz)
UK: Suqar, Greg & Lucy Malouf (Hardie Grant)
USA: Delicious Bundt Cakes, Roxane Wyss, Kathy Moore (St. Martin’s)

 

 

E04 Barbecue

Australia: Finding Fire, Lennox Hastie (Hardie Grant)
China: Yum-yum Grill, Sun Wei (CITIC)
France: Simplissime Barbecue, Jean-François Mallet (Hachette Pratique)
Germany: Draußen Backen das Petromax, Carsten Bothe (Heel)
Hong Kong: Chicken & Charcoal, Matt Abergel, Evan Hecox (Phaidon)
Italy: Männer im Glutrausch, Michele Capano, Haymo Gutweniger (Raetia)
South Africa: Le Braai, Kobus Botha (Struik PRH)
Spain: Etxebarri, Jon Sarabia, Juan Pablo Cardenal (Planeta Gastro)
Switzerland: Feuerküche, Chris Bay (AT Verlag)
UK: Berber & Q, Josh Katz (Ebury)
USA: Charred and Smoked, James O. Fraioli, Derek Bugge (Skyhorse)

 

 

E05 fish and Seafood

Canada English: The Great Shellfish Cookbook, Matt Dean Pettit (Appetite PRH)
Canada French: Recettes et Propos Salées, Claudie Gagné (Les Jardins de la Mer)
China: Seafood making illustrations, Pan Ying Jun (Lingnan Art) 9787536263413
Ecuador: Estudio Gastronómico del Paiche, Fabian Andres Negrete (EAE)
France: Cuisinier Pêcheur, Christopher Coutanceau (Glénat)
Germany: Fischbar, Daniel Gieseler (Wachholtz)
Ireland: Irish Seaweed Christmas Kitchen, Dr. Prannie Rhatigan, Jill Oestreich
Italy: Brodetto mon amour!, Laura Adani (Trenta)
Martinique: 37 recettes de poisson à la créole, André Exbrayat (Harmattan)
Mexico: ¡Aguas con Aquiles!, Aquiles Chávez (Larousse)
Peru: Trucha: Ingenio, sabor y tradición (Producción Junín-Instituto Continental)
Seychelles: Fish & Seafood Recipes, Flavien Joubert (Rila)
Sweden: FISK, Nils Molinder (Arena)
UK: Prawn on the Lawn, Rick & Katie Toogood (Pavilion)

 

 

E06 Vegetarian

Argentina: Las Recetas de la Nieta, Gaby Feltes Juan Francico Gazzano (Autores de Argentina)
Brazil: O Céu da Boca, Marise Berg (Europa)
Canada English: Vegetarian Viet Nam, Cameron Stauch (W. W. Norton)
Canada French: La Fraîche, Eve-Lyne Auger (Goélette)
China: Brown Rice, Men beyond meat Zhang Xiao Ma (PHEI) 9787121337635
Denmark: Plantebaseret Gourmet, Neel Engholm (Muusmann)
France: Fêtes végétales, Alain Ducasse, Angèle Ferreux-Maeght, Romain Meder (Alain Ducasse)
Germany: Essbare Wildpflanzen, Daniel Baer, Diego Gardón, Markus Bitren (Heel)
Hungary: A Kert Konyhája, Mariann Beh (Boook)
India: The Everyday Healthy Vegetarian, Nandita Iyer (Hachette)
Italy: Come avviare un ristorante vegetariano, Daniela Montefinale, Maria Luisa Morasso (Incubatore Creaimpresa)
Japan: Vegefuru, Manami Iwata (Tatsumi) 9784528022102
Luxembourg: Végétal, René Mathieu (Editions Saint-Paul)
Morocco: Maroc Végétarien, Mohamed Houbaida (Croisee des Chemins)
Peru: Perú, La Despensa del Mundo, María Luisa del Río, Alex Bryce (AGAP)
Poland: Vegenerata bieg przez kuchnię, Przemysław Ignaszewski (Burda)
Portugal: A Saúde nas Nossas Mãos, Plantas Medicinais, Fernanda Botelho Venha (Ariana)
South Korea: Wookwan Korean Temple Food (Mahayeon Temple Cultural Center)
Sweden: Vår gröna kokbok, Sara Begner (Coop: Norstedts)
UK: Happy Food, Bettina Campolucci Bordi (Hardie Grant)

 

 

E07 Chocolate

Austria: Kakao, Margot Fischer (Mandelbaum)
Belgium: Hidden Persuaders in Cocoa and Chocolate, Renata Januszewska, Barry Callebaut (Elsevier)
Bulgaria: The Magic of Chocolate, Ilian Iliev, Elitza Bojinova, in English (Ilian Iliev)
France: Il était une fois le Cacao, Pascal Martin (Lanore)
Germany: Die Schokoladen-Manufaktur, Annette Klingelhöfer (BLV)
Italy: Cioccolato Codex Nero Fondente, Giuseppe Vaccarini (Hoepli)
Mexico: El Cacao, Alimento Divino (Fundación Herdez)
Peru: Cacao, Chuncho del Cusco (Centro Inovación del Cacao)
Sweden: Kladdkakor Deluxe, Frida Skattberg (Bonnier Fakta)
UK: I love chocolate, I love Thermomix, Janie Turner (Cook with Janie)
USA: Obroni Chocolate Factory, Steven Wallace (Ten Speed)

 

 

E08 Bread

Brazil: Manual prático de panificação (Senac)
China: Hello Baking, Fan Fan, Christian Vabret (Qingdao) 9787555265344
France: Une autre idée du pain, Nathaniel Doboin, Thomas Teffri-Chambelland (La Martinière)
Italy: So kocht Südtirol - Brot, Gerhard Wieser, Helmut Bachmann (Athesia)
Mexico: Pan Artesanal en Casa, Irving Quiroz (Larousse)
Slovenia: Drožomanija, Sourdough, Anita Šumer (Ars Verbi)
South Korea: Frozen Bread Dough, Sangki Hong, Jaehee Lee (BNC World) 9791196519189
Spain: Pan de Pueblo, Ibán Yarza (PRH)
Sweden: Fikabröd du måste baka innan du dör, Marie & Leif Törnblom (Grenadine)

 

 

E09 Cheese and milk

Austria: Die Käsekenner, Jürgen Kirchner, Magdalena Meier, Andrea Krieger (Trauner)
Canada: For the love of cheese, Afrim Pristine (Appetite PRH)
France: Stratégies des filières fromagères sous AOP en Europe, Philippe Jeanneaux (Quae)
Germany: Vom Käsemachen, Ursula Heinzelmann (Insel)
Italy: The Cheeses of Italy, Marco Gobbetti, Erasmo Neviani, Patrick Fox (Springer)
Japan: Let’ start new washoku with milk, Hiroko Kojima 9784534056207
Portugal: As Presidentes com Chakall (Président)
Sweden: Vegomejerier, Emelie Holm (Norstedts)
Switzerland English: Traceability in the Dairy Industry in Europe, Mania, Delgado, Barone, Parisi (Springer Nature)
Switzerland French: La Raclette, Eddy Baillifard (Palp)
Switzerland German: Käse & Wein, Andreas Knecht, Armando Pipitone (Fona)
Turkey: 50 Peynirli Şehir Balıkesir, City with 50 kinds of cheese, Neşe Biber & Berrin Bal Onur (Balikesir)
UK: Bread & Butter, Richard Snapes, Grant Harrington, Eve Hemingway (Quadrille)
USA: Melt, Stretch, & Sizzle: The Art of Cooking Cheese, Tia Keenan (Universe)

 

 

E10 Mushrooms and Truffles

France: L’Explorateur des Morilles, Aventures de Robert Bibié, Alain Bernard (Pages d’Or)
Italy: La mia passione per il tartufo, Marco Latini (ArtEventBook)
Netherlands: Eetbare Paddenstoelen, Jonnie Boer, Edwin Florès (Komma)
Poland: Dzikie Smaki, Kaja Nowakowska (Pascal)
Spain: Setas del País Vasco, Guía y Recetas de Cocina (Susaeta)
USA: Untamed Mushrooms, Michael Karns, Lisa Golden Schroeder (Minnesota Historical Society)

 

 

E11 Fruits

Canada: Ah, Les fraises et les framboises!, Caroline Dostie (Parfum d’Encre)
France: C’est qui le meilleur ? Idir Bechar (Gautier Languereau)
Italy: L’arancia siciliana, Vinci Bellomo, Alessandro Saffo (Sime)
Netherlands: Bananenboek, Kim Waninge (Loopvis)
Peru: Perú, La Despensa del Mundo, María Luisa del Río, Alex Bryce (AGAP)
USA: Simply Citrus, Marie Asselin (Gibbs Smth)
Wales: Welsh Heritage Apples, Carwyn Graves (Gwasg Carreg Gwalch)

 

 

E12 Meat

Argentina: Embutidos, Guido Tassi (Planeta)
Austria: Sautanz, Max Stiegl, Tobias Müller (Benevento Books)
Belgium: TH Book, Huggy’s Bar (Éditions de la Province de Liège)
Canada: Steak Revolution, Rob Firing (Harper Collins)
France: Le Blues du Carnivore, Pierre Silberzahn (Harmattan)
Germany: Just Steaks, Onkel Kethe (Heel)
Italy: I Tagli della Carne, Bortolotti (Hoepli)
Paraguay: Pechugon, Blanca Ceuppens, Lorena Benítez (Pechugon)
Switzerland: Backe, Brust & Bauch, Manuela Rüther (AT Verlag)
UK: Goat, James Whetlor (Quadrille)

 

 

E13 Vegan

Australia: Abstainers!, Edgar Crook
Austria: Vegan Würzen, Dr. Simone Taschee, Dr Klaus Postmann (Braumüller)
Brazil: 50 Petiscos Veganos, Katia Cardoso (Alaúde)
Canada: Hot for Food, Lauren Toyota (PRH)
Czech: Moderní Veganské Dezerty, Petra Stahlová
Denmark: Vegansk Til Børn, Julie Gråbech (Muusmann)
France: Paris végétarien & vegan, Alcyone Wemaëre (Parigramme)
Germany: The Lotus & the Artichoke - Indien, Justin Moore (Ventil Verlag)
Italy: Vegan Coach, Massimo Brunaccioni, Daniela Callarelli (Harper Collins)
Poland: Wegańskie Słodycze, Karolina Gawrońska (Foksal)
Portugal: A Cozinha Verde, Filipa Range (Nascente)
Singapore: Get Healthy and Save $$$ Thru’ Vegan Nutrimeal, Vinitha, Ang Siew Teen
Spain Aragones: A Escuchetes, Silvia Cebolla (Transiberiano)
Spain Castellano: Vive Vegano, Jenny Rodríguez (Diversa)
Sweden: Det Veganska Köket, Mattias Kristiansson (Vegoriket)
UK: Aquafaba, Sébastien Kardinal, Laura Veganpower (Grub Street)
USA: Plantlab, Matthew Kenney, Adrian Mueller (Regan Arts)

 

 

E14 Pastry for Professionals

Argentina: Cielo e infierno de la pastelería, Joaquin Grimaldi (Catapulta)
Belgium: 40 Amazing desserts, Bart Ardijns (Lannoo)
Canada: La Pâtisserie Du Xxie Siècle, Les Nouvelles Bases, Berry Farah
China: Love Magic, Sissi Cake Design (Jilin S&T) 9787122316189
France: Desseralité, Jessica Prealpato (Ducasse)
Germany: Törtchen, Bernd Siefert (Matthaes)
Italy: Profumo di Limone, Salvatore De Riso (Italian Gourmet)
Mexico: Larousse del Chocolate, Luis Robledo (Larousse)
South Korea: Honeybee Cake Cafe Dessert Masterclass, Eunjung Cho, Jaehee He 9791186519165
Switzerland: Sweet Life, Fabian Sanger (Chocolate-Culinary)
Sweden: ChokladMakarens Handbok, Gustaf Mabrouk (Arena)
Turkey: Chef Duygu Tugcu’yla Butik Pastacilik (Rumuz Yayınevi)

 

 

E15 Breakfast

Australia: Lantana Café Breakfast & Brunch, Shelagh Ryan (Ryland Peters Small)
Canada: Brunch Life, Matt Basile, Kyla Zanardi (Penguin)
France: Pimp my breakfast, Lili Barbery-Coulon (Marabout)
Germany: Porridge, Caroline Steingruber, Tim Nichols (Michael Fischer)
New Zealand: Breakfast around the world, Bridget Davis (New Holland)
Poland: Jajko, Eggs, Katja + Zofia Pilitowska (Buchmann Foksal)
Scotland: The Wee Guide to Porridge, Deedee Cuddihy (Funny Scotland Books)
Spain: Desayunos Saludables, Martina Ferrer (Integral)
Sweden: Frukost hela dagen, Anna & Rasmus Axelsson (NOK)
Thailand: Kwan Cafe (Karb Studio)
UK: The Great British B&B Breakfasts (EVIIVO)
USA: Breakfast with Beatrice, Beatrice Ojakangas (University Minnesota)

 

 

E16 Sandwich

Australia: Chefs eat melts too, Darren Purchese (Hardie Grant)
Brazil: Sanduíches, J. A. Dias Lopes (Melhoramentos)
France: Ciné Club Sandwich (Marabout)
India: Chef Special Sandwiches, Chef Viraj Athavale (Menaka)
Sweden: MACKOR, Jonas Cramby (NOK)
UK: Max’s sandwich book, Max Halley, Ben Benton (Blink)
USA: The Hot Brown Louisville Sandwich, Albert W. A. Schmid (Red Lightning)

 

 

E17 Ice Cream

Australia: Pidapipo, Lisa Valmorbida (Hardie Grant)
China: Ice Summer Desserts, Candy (Qingdao) 9787555271819
France: GlacierParis.com, Christophe Petrel
Italy: Gelato di Marca, Ugo Bellesi, Tommaso Lucchetti (Il Lavoro)
USA: Gelato Fiasco, Joshua Davis, Bruno Tropeano (Down East Books)

 

 

E18 rice

Brazil: Arroz com o que?, Marina de Oliveira, Michela Chaves, Nóris Vieira, Lígia Cinalli (Embrapa)
France: Minimiser le coût du riz local en Afrique de l’Ouest, Ronize Ivan Ramos Pires (Les Impliques)
Hawaii: Hawaii’s rice cooker cookbook, Malia and Jade Ogoshi (Mutual)
Italy: Riso e Risotti (Demetra: Giunti)
South Africa: Just add rice, Ming-Cheau Lin (Quivertree)
South Korea: Rice from Heaven, Tina Cho, Keum Jin Song (Little Bee Books)
Spain: Paella Lovers, David Montero (Sargantana)
USA: Risotto & Beyond, John Coletta (Rizzoli)

 

 

E19 fermentation

Canada: Fermentation Revolution, Sebastien Bureau (Robert Rose)
China: Maps of traditional fermented foods in China, Jia Chi Ru (CHLIP) 9787518420865
Japan: Miso Fermentation, Kiwa Kojima (Tatsumi) 9784528022119
Sweden: Fermentera 2.0, Jenny Neikell (Norstedts)
USA: The Noma guide to fermentation, Rene Redzepi, David Silber (Artisan)

F - FUND RAISING - CHARITY

F01 Africa

Nigeria: Vibrant West African Cuisine, Ebere Akadiri (Vibrant Media)
South Africa: Oranjezicht City Farm, Kurt Ackermann, Leonie Joubert (Jacana)

 

 

F02 Canada-USA

Canada: From our Kitchen to yours, Canuck Place Cookbook (Canuck Place)
USA: Why did the chicken cross the globe ? Edgemont Montessori PTA (Blurb)
USA: www.valrhona-chocolate.com/philanthropy/c-cap
USA: Cooking with Eyefoods, Dr. Capogna (Macular Degeneration Association)
USA: Bread & Salt between us, Mayada Et Al Anjari

 

 

F04 Latin America

Brazil: Gastronomia PanAmazônica, Belisário Arce, Rosalía Arteaga (Associação PanAmazônia)
Mexico: Este libro es una golosina, Claudia Espinoza, Lula Beltran, Ignacio Urquiza (Ambar Diseño: Asociación Gilberto)
Puerto Rico: We fed an island, José Andrés, Richard Wolffe (World Central Kitchen: Ecco)
Venezuela: Super Simple Foods, Alessandra and Carolina Chumaceiro

 

 

F05 Asia

Hong Kong: Your outsourced kitchen, Maayan Schwartz, Lakshmi Harilela
India: Masala Mamas, Elana Sztokman (Panoma Press)
Jordan: Empowering Women Through Cooking, Abdul Majeed Shoman, Dina Saoudi (Seven Circles)
Malaysia: A Guide to Cooking For Your Kidneys, Abang Brian (National Kidney Foundation)
Sri Lanka: Swiss Cuisine, Christa Stuber (Swiss Ladies Charity Group SL)
Tajikistan: Taste of Sarband, Ellen A. Abdulmuminov

 

 

F06 Pacific

Australia: Cooking for Charity, John Kumnick (Dementia Australia)
Australia: Of Sandstone and Pine, MKDS Cookbook (Mt Keira School)
New Zealand: Let’s Eat, Deep Kumar (Giovanni’s)
New Zealand: The Village Table (Matakana School)

 

 

F07 Europe

Germany: #46pluskocht - voll lecker, Down Syndrom Stuttgart, Petra Hauser, Conny Wenk (Neufeld)
Northern Ireland: The Negotiators Cookbook, Gerry Adams (Sinn Féin)
Portugal: Territórios Vinhateiros de Portugal (AMP Vinho)
Slovenia: Drožomanija, Anita Šumer (Ars Verbi)
Spain: Lecker, lecker... kochen (Sociedad Hispano-Alemana del Norte de España)
Spain: Recetas para un mundo mejor (Fundación Repsol: Alianza por la Solidaridad)
Sweden: Habogänget (Lunds Kommun)
UK: Together, Hubb Community Kitchen, Foreword HRH Duchess of Sussex Meghan Markle (Ebury-Royal Foundation)
Wales: The Velindre Cookbook, Ceri Harris (Velindre Cancer Centre)

 

 

F08 Embassies

Dominican Republic: Cocina de mi Terruño, Rosa Hernández de Grullón, Jeanne Marion-Landais (Embajada RD Paris)
Finland: Enjoying Korean Food in Finnish Ways, Hyvää ruokahalua!, Heeyoung Han (AÄÅ Design: Korea Embassy)
Peru: Peruvian Cuisine, 4 vol (Peruvian Embassy in India) 32 pages each, Free PDF
Poland: Culinary Traditions of Finland, Magdalena Tomaszewska-Bolałek (Embassy of Finland: Hanami)
Romania: Celebrating Food around the World, Spouses of Heads of Mission of Bucharest (SPOHOM)
Venezuela: Inmigración y Gastronomía, Italia y Venezuela, Rafael Arráiz Lucca, Silvio Mignano, Filippo Vagnoni (Fundavag)

 

 

F09 Cookbook for Peace

Colombia: Sancocho de MICO, Relatos Alimentarios de exsecuestrados políticos de los FARC, Felipe Castilla Corzo (Universidad de La Sabana)
Czech: Recipes for Peace, Vegan Cookbook, Kifah Dasuki (CreateSpace)
India: The Flavours of Nationalism, Recipes for Love, Hate and Friendship, Nandita Haksar (Speaking Tiger Books)
Israel: The Galilean Kitchen, Ruth Nieman (Flavoured Books)
Northern Ireland: The Negotiators Cookbook, Gerry Adams (Sinn Féin)
Russia/Poland: Culinary Book of Nature, Siergiej Gładkow (AST) 9788394705008
Slovenia: Slovenian Grandma’s Kitchen, Anka Peljhan, Elementary school pupils for Peace
South Korea: Rice from Heaven, Tina Cho, Keum Jin Song (Little Bee Books)
USA: Mass Starvation, Alex de Waal (Polity)

 

 

F10 Heads of State

Cape Verde: O Alberghe Espanhol, Presidente Jorge Carlos Fonseca (Rosa de Porcelana)
Germany: Mit Wein Staat Machen, Knut Bergmann (Insel)
South Africa: The Madiba Appreciation Club, Brett Ladds (Jonathan Ball)
South Korea: Jewels of the Palace, Royal Recipes from Old Korea, Korean Food Promotion Institute (Hollym)
Switzerland: Le Parlement se met à table, Beatriz de Candolle, Isabelle Brunier, Simone de Montmollin (Slatkine)
Timor Leste: Sabor de Timor, Luís Simões, Prefacio: Xanana Gusmão, First President & Past Prime Minister
Vatican: A tavola con Papa Francesco (Mondadori)

 

 

 

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