Cookbooks and Food Culture Shortlist 2016

Cookbooks and Food Culture Shortlist

Gourmand World Cookbook Awards - May 29, 2016 – Yantai - China

A - Authors

A01 - Food Person of the Year

A02 - Hall of Fame

Russia – Russia’s cuisine, traditions and modernists ( Chernov )

A03 – Chef

Australia - A cook’s story, Scott Pickett (David Campbell) China English - Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Cuba - Saber y sabor, Francisco Rodriguez Pino
Denmark - Kokkeriet ( Kokkeriet )
France - Naturalite, ( Alain Ducasse)
India - Indian flavors, Marut Sikka ( Roli Books )
Japan - Kyo- Aji, Kenichiro Nishi (NHK)
Monaco - Les secrets d’un chef dans la nature, Charles-Erick Labadille (LiberFaber)
Netherlands - Le Garage, Joop Braakhekke ( zoom )
Peru - Piura, Adolfo Perret ( USMP)
Singapore - Teochew heritage cooking, Eric Low
South Africa - Cape Fusion , Shane Sauvage, (Jacana )
Spain – El Celler de Can Roca ( Librooks )
Sweden - F12, Danyel Couet, Melker Anderson ( Nygren )
Switzerland –German - Wurstwerkstatt, Stefan Wiesner ( AT Verlag)
UK - Chriskitch, Chris Honor, ( Mitchell Beazley
USA - Zahav, Michael Solomonov, Steven Cook ( HMH)

A04 - Woman Chef

Brazil - Delicias de Kashi, Kashi Dyani
Canada - La cuisine d’Helena Loureiro (Editions de l’Homme)
France - The best of Stéphanie Le Quellec ( Alain Ducasse )
Ireland - The Lettercollum cookbook, Karen Austin
( Onstream )
Italy - Calabria in Cuina, Valentina Olivieri ( Sime )
Luxembourg - Mein weg zu den Sternen, Lea Linster, Kerstin Holzer ( Kiwi Verlag)
Malaysia - A Kristang family cookbook, Melba Nunis, (Marshall Cavendish )
Morocco – La decouverte des épices du Maroc, Habiba Ajaoui, Frederique Thevenet (Editions Le Fennec )
Switzerland - Krauter, Tanja Grandits( AT Verlag )
UK - Mildred’s, the cookbook, ( Octopus )
USA - From the tip of my tongue, Cindy Hutson (Story Farm )

A05 – Professional

Austria - Die Weltkoche zu Gast Im Ikarus, 2, Hans Gerlach, Martin Klein (Pantauro Benavento )
Belgium - Onze chefs, Tine Bral ( Lannoo )
Canada – Tout savoir sur les viandes , Academie Culinaire INAP ( Quebec Amerique )
China - Chefs must read ( Food Culture of China )
France - Les mets et les mots au restaurant , Clementine
Hugol Gential (Harmattan)
Mexico - Ya tengo un restaurante, y ahora qué ?
José Camelo Sanchez
Philippines – Food weights and measures , Janine P. Siggaoat
Spain - El Celler de Can Roca, generando valor, Carlos Cabrera (Librooks)
UK- No kitchen cookery for primary schools ( The food teacher)

A06 - Special Awards

Brazil - Mani, Helena Rizzo ( DBA)
China -Sons of heaven, brothers of nature, the
Naxi, Pedro Ceinos
France- Aller au menu, Denis Montebello (TQF)
Indonesia - 30 Indonesian traditional culinary icons, Bondan Winarno ( WonderfulIndonesia)
Germany - Du Grillst Es Doch Auch,Michael Quandt, Markus Bassler (Piper)
India - On my platter, Samrash Goila
Ireland - Chef interrupted, Trevis L.Gleason ( Coffee Town Press )
Mexico - El dulce artisanal de Mexico, Carlos Irigoyen
Scotland. -Mary’s meals, the shed (William Collins)
Singapore -The best of Betty Saw ( Marshall Cavendish )
Spain - Mis postres, Angelita Alfaro, (Anaya)
Sweden - Arets Svenska Maltidslitteratur Carl Jan Granqvist, Barbro Stanley
UK - The perfect meal, Charles Spence, Betina Piqueras
( Wiley )
USA – Chinese cuisine around the Grand Canal, Irving
B.B.Chang, Jacqueline Newman (Createspace)
USA - Frank Avalon Italian Family Cookbook ( St Martin )
USA – The Antarctic book of cooking , Carol Devine
( Harper Collins )

A07 - TV – English

Canada - One world kitchen, Chris Knight, ( Touchwood)
India - Made in India, K. Vijaykar - (Jaico)
Ireland Clodagh Irish kitchen, Clodagh McKenna ( Kyle Books )
New Zealand – For the love of, Kasey and Karena Bird
South Africa - Two, Selina and Leandri Van der Wat (Struik)
UK-From Venice to Istambul, Rick Stein ( BBC Books)
USA - Essential Emeril ( Oxmoor House )

A08 - TV – Europe

Belgium - Op de groe, Sophie Dumont (Manteau)
Finland - Valpalat, Hanna Sumari ( read me.fi)
France - Je ne Lache rien,Philippe Etchebest
Germany - Heimatkuche, Martine und Moritz, ( NRW)
Italy - Good food, Csaba Dalla Zorza ( Guido Tommasi)
Portugal – Na Cozinha com Henrique Sa Pessoa ( Leya)
Spain Castellano - Robin Food, David de Jorge, Martín Berasategui (Grijalbo)
Spain Catalan Cuina de divendres, Pep Nogue ( Cossètania )
Sweden -Mat av Mastid, Sandra Mastid ( Bonnier )
Switzerland – Menu per orchestra, ( Corsi )

A09 - TV – World

Argentina - Las Receitas de Elsa Rodriguez ( Planeta)
Brazil - As melhores Receitas do Mais Voce, Ana Maria
Braga ( Globo )
Chile - Hecho en Chile, Juan Pablo Mellado ( Planeta)
Malaysia - My Sucre Story, Nouriah Abdallah ( MPH )
Peru - Teresa Ocampo,historia de mi Cocina ( USMP)
Philippines - Judy Ann kitchen, Judy Ann Santos ( Anvil )
Venezuela - Edgar Leal ( Mix and Match )

A10 – Innovative

Canada - L’essentiel de Francois Chartier ( La Presse )
China - 3D coffee ( CHLIP )
France - Migrations, Eric Guerin ( La Martiniere)
Germany - Desserts Von Grill, Matthias Hoffmann( Mathaes )
Hungary - Gierekcipoben a Konyhaban ( Csipet )
Italy - La table vivante, Pierre Jantou (Skira)
Luxembourg - Innovante et rapide, Ben Weber (Schortgen )
Netherlands - All day breakfast, Denise Kortlever (Unieboek) )
Spain - Muerte a la carta, Andrés Madrigal, Eric Frattini
( Poe Books )
Sweden - Tekniske Kokbok , Per Olof Hege( Jure Forlag )
Switzerland- Menu per orchestra (Corsi)
UK - Mexico from the inside out, Enrique Olvera (Phaidon)
USA - Cognitive cooking with chef Watson ( Source books)

A11 –Entertaining

China -Brunch (CHLIP
Czech - Laskominy, Denisa Bartosova( Smart Press )
Germany - Grill Henssler ( GU)
India - Family secrets,Zarine Khan, Ashima Nardin ( Roli Books)
Ireland - The Jewish wedding cookbook, ( Lunch Box)
Italy -Country charme, Eleonora Miucci ( Malvarosa )
Netherlands - De verities taffel, Karen Luiter
Portugal - Casa do Marques
Singapore - Party perfect Peranakan bites (Marshall Cavendish )
Sweden - Hedonisten, Daniel Crespi (NOK )
Switzerland - Blitzrezepte fur taste, Claudia Schmidt
( AT Verlag )
UK - The Royal Heritage cookbook ( The History Press
USA - The plantPower way, Rich Roll, Julie Platt ( Avery)

A12 - First Cookbook

Brazil - Bela Cozinha, Bela Gil ( Globo)
Canada - Brown eggs, Aimee Winbush-Bourque ( Retail )
China English - Crazy dumplings,(Two Americans in China) Czech - Koko’s menu, ( Smart Press )
France- Ma patisserie, Laurent Le Daniel ( Brigitte Eveno)
Gibraltar - The Rock Kitchen, Zoe Torres,
India - Tiffin, R.Srinivas ( Rupa )
Morocco - La decouverte des des epices du Maroc, Habiba Ajaoui, Frédérique Thévenet ( Editions Le Fennec )
South Africa - Tasha timeless cafe classics, Natacha Sideris ( Jonathan Ball )
Spain -Recetas para Alba, M. Victoria Morales ( Círculo Rojo )
Switzerland French - Les recettes de Virginie ( Attinger )
Switzerland German - Tradition Passion , Dario Cadonau, (Weber )
UK - Rosa’s Thai cafe, Saiphin Moore ( Mitchell Beazley )
USA - My life on a plantPower, Kelis Rogers (Kyle Books)

A13 – Bloggers

China - Soba ( CHLIP)
Costa Rica - Costa Rica chica , Jen Beck Seymour
( Createspace )
France - Chine, Margot Zhang (Mango )
Germany –Franzosische kochen mit Aurelie
( Bassermann)
India – Guinaz Ka Pakwan
Norway – Manuelas cake bible, Manuela Kjelen ( Gyldendal)
Peru- Las Recetas imprescindibles de Yanuk
Spain Castellano – La Cocina de Isasaweiss, Isabel Llano (Anaya )
Spain Gallego - As lambonadas de Kukinhas, Elisa Casal
Couto
Sweden – Kokbok for varldens (Bergvist)
UK -Deliciously Ella, Ella Woodward ( Yellow Kite
USA - Grand Baby Cakes, Jocelyn Delk Adams ( Agate Surrey)

A14 – Self published

Brazil - Barriga seca ja, Hugo Klemar Neto
Costa Rica - Costa Rica chica, Jen Beck Seymour (Createspace )
India - Guinaz ka pakwan, Syeda Guinaz Tareen (Partridge）
Italy - Dolcemente cremoso, Chiara Milli
Peru – El olivo en el Peru, Luis Alberto Kouri
Scotland - Baking with Melanie Andrews
Spain Castellano - Del sofá a la Cocina , Daniel López
Spain English – Olive Oil, love at first taste, Laura Gosalbo
Sweden - Kokbok for Varldens (Par Bergkvist)
UK - Traditional Kurdish foods , Ala Barzinji

A15 - Cooking Schools

Argentina - ADN golosinas, Ingrid Lilian Cuk ( Escuela
del chocolate )
Canada - Saveurs de saison (Sylvain Harvey )
Chile - Hecho en Chile, Juan Pablo Mellado (Planeta)
China - Western Cuisine, Wang Seng ( CHLIP )
Ecuador - Ancestral antología de sabores ( Escuela de
Cocina Escoffier )
France - Ecole de l’excellence culinaire, Institut Bocuse
( Larousse)
Germany - Kochen Mith Freunden, Christian Wrenkh
( Stifting Warentest )
Hong Kong - HK local snacks ( Chinese Culinary Institute)
India A culinary tour of India, Yogesh Singh ( Institute
Hotel Management )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Philippines – 50 years Maya Kitchen Culinary Arts ( Anvil )
Singapore - Temasek hawkers classics,Temasek Polytechnic (MC)
Spain – Postres en restauración, Manuel García ( Síntesis – Escuela Hostelería Madrid )
Thailand - Doi Chaang coffee book, ( Doi Chaang Academy )
UK - How to cook, Nigel Brown ( NBC Associates )
USA - Secrets of La Varenne kitchen, Anne Willan

A16 - Cookbook bookstores

Canada - English - Montreal cooks, Jonathan Cheung (Figure) Canada - French - Tomate, Anne Fortin ( Modus Vivendi)
Italy - All ombra di mandorli in fiore , Rossella Venezia
( Bibliotheca Culinaria )
Netherlands - Heerlijk Amsterdam, Jonah Freud ( Good Cook )
Sweden Till bords , Monika, Lisa Eisenmann ( Bonnier )

B - Publishers

B01 - Best Publisher

Brazil - Senac
India - Roli Books
Ireland – Gill MacMillan
Italy - Slow Food Editore
Singapore -Marshall Cavendish
Sweden - Norstedts
UK -Kyle Books
USA - Williams Sonoma

B02 - Cookbook of the year

Belgium - BBQ Bijbel, Peter De Clercq ( Lannoo)
Brazil - Art in the kitchen, Andre Boccato, Monica Leite (Boccato Books)
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Ireland - Sea Gastronomy, Michael O’Meara (Artisan House) Italy - Italian Gourmet, Marco Ghiotto, Gio Martorana
( Mondadori)
Netherlands - With our own hands,Frederic van Oudenhouven, Jamila Haider (LM)
Portugal - Algarve Mediterraneo ( Tinta da China)
Spain- Catalan - El Recuit, Recuit, Tano Pisano ( Omega )
Sweden - Tal om Lackerheter, ( Kungliga Skogs)
Switzerland - Ma Suisse, Irma Dütsch,(Werd)
USA - The Oxford companion to sugar and sweets ( OUP)

B03 - Book magazine

Brazil - Publishnews
Germany - Frankfurt book fair Quarterly
South Africa - Books live, Helene Prinsloo

B04 - Food magazine

Digital
Canada - Appetite for books newsletter
Ireland - The taste
USA - Chef Stirring

Print
China – World Cuisine
China English - The Cleaver quarterly,
France - 180 C
Germany - Oyster
Lithuania - VMG
Netherlands - Sabor
New Zealand - Cuisine
USA - Gather

B05 - Foreign rights buyer

Brazil – Boccato
China – CHLIP
France – Marabout
Germany – Heel
UK - Phaidon

B06 - Photography

Brazil - Bela cozinha 2, Sergio Coimbra ( Boccato)
Canada - Culinary art, Marianne McEwen ( I cook
Publications )
Chile –Cultivos invisibles bajo el mar, Claudia Pool
( Gipart)
China English - in Manchuria, Michel Meyer ( Bloomsbury)
Denmark - Bornholm ( Muusmann )
France - Only for your eyes, Patrick Rougereau (Studio Rougereau )
Germany - Das dandy Kochbuch, Melanie Grundmann
India - The Udupi kitchen, Sanjay Ramchandran ( Westland) Israel - Roasted figs and lentils, Michael Revivo
( Lunch Box )
Italy - 81,6 Food Art Book, Julia
Hildebrand, I. Hatz ( Longo )
Sweden - Den Nya Hhusmanskosten, Paul Svensson
( Norstedts )
Switzerland – La cuisine du Gibier à plume d’Europe,
Pierre –Michel Delessert, Benoit Violier ( Favre )
UK -Cooking with yogurt, Ilian Iliev
USA - Food, gift, love, Maggie Batista (HMH)

B07 - Illustrations

Brazil - Caderno de receitas da Magali ( Senac)
China - Vegan , Alina ( PHEI )
France - Cuisiner sans recettes, infographie ,Bertrand Loquet ( Hachette Pratique)
New Zealand – Beezy bees food shapes board book,( Upstart )
Sweden - Alla fingrar grona, Tatiana Skirbidova ( Lux Publica )
Switzerland - Das Persischer Kochbuch, Gabi Kopp (Jacobi Stuart )
UK – Rather cool coloring, la petite patisserie, E James
( Kyle Craig)
USA - Noodles Magic, Meilo So, Roseanne Theong
( Orchard )

B08 - Design

Brazil - Art in the kitchen, Andre Boccato, Monica
Leite ( Boccato Books )
Chile - Donde guia de compras ( Embrio Creativo )
China - Enjoy your baking, ( Qingdao )
France - Traite de Miamologie, ( Thermostat 6 )
Germany – Aufs Brot Schacht ( Matthaes )
Italy - Tavole d’autore, Francesca Moicheni ( Bibliotheca Culinaria)
Japan - Ekiben, Tomura Aki ( IBC )
Peru - Cebiche and other Peruvian food ( Estruendomudo )
Spain – To be gourmet, Beatriz Rodriguez Vallino ( Nobel )
UK - The Breast Cancer Cookbook , ( Quadrille)
USA - For love of Lavender, Sunny Savina, ( Chatwin books)

B09 - Foreign rights seller

France – Alain Ducasse
Greece – Vefa Alexiadou
New Zealand – Annabel Langbein
Portugal – Chakall
UK – Nigella Lawson

B10 - Series

Brazil - Cozinha sos Pressão,Hell’s Kitchen, Carlo Bertolozzi ( O Fiel Carteiro )
Germany - Lempertz
Singapore – The little Cantonese, Teochew (MC)
Sweden - Cafebok ( Isaberg )
UK - From the source, ( Lonely Planet )
Wales - Flavours of Wales pocket edition

B11 - Corporate

China - Encyclopedia ( Qingdao )
Chile- Sea change , ( Verlasso )
France - Haute Cuisine Air France ( Gallimard -
Alternatives)
Japan - From toothpicks to the world, Osamu Inaba
( Koeisha )
New Zealand – The cakes, Jordan Rondeli
Portugal - Bimby bolos (Vorwerk)
Spain -Aceites y oliveiras de Galicia, Xurxo Lobato, Omayra Lista (Aceites Abril)
Thailand- Maepranom book, Suthipong Suriya ( Amariv )
UK - Beautiful food, the art of African catering, Caroline Afolalu

B12 - Translation

Austria - Turkei vegetarisch, Erkide Tangcul
Canada - Three times a day, Marilou Bourdon
China - Korean dinner party (CHLIP ).
Greece -Les Saveurs de la Grece, Eirini Togia ( Stergiou )
India - Recetas de Cocina casera, Prasendjeet Kumar
Lithuania Vegetariski (Baltos Lankos)
Norway – Hurtigruten Coastal kitchen Andreas Viestad
( Hurtigruten )
Portugal - Eat Portugal
Spain - Diccionario gastronómico 10 idiomas, Isabel Mata
Vicente
Sweden – The magical cuisine of Drakamöllan
UK - Preserving, Ginette Mathiot, Clotilde Dusoulier
( Phaidon )
USA - Essential Turkish cuisine, Engin Akin ( STC)

B13 - Printer

Brazil -Imprenta Oficial - Box Irma Rocha
France - Art et Caractere - Book Mimi Fifi, Glouglou,2 ( Epure )

Peru - Punto y Grafía - Cocina fusión de Copan y Los Andes
Latvia – PNB print, Book-Plov, Stalic Khankishiev
Slovenia - Gorenjski Tisk- Patisserie Le Daniel ( Brigitte Eveno )
Sweden - Elanders Faith Hassler, book Arets Maltidslitteratur 2014
USA - Worzalla printers-Book The Tanglewood picnic, Gina Hyams

B14 - Digital e-books

Brazil -Cozinha de afeto, Alexandra Gonzalez
Cuba - La Cocina Cubans en multimedia, Vilda Figueroa, José Lama ( Conservación )
France - La cuisine de reference 2015,N. Maincent Morel (BPI)
Greece - The forgotten four flavors diet,Elin Kefalidis
( Stergiou)
Portugal - Viagens pelas receitas de Portugal ( Caminho da Palavra)
Singapore - Eat and drink, ( Singapore Tourism Board)
Spain - Neurogastronomía, Chef Doctor Miguel Sánchez Romera
USA - The proof and the pudding, Jim Henle ( Princeton University )

B15 - Websites - Institutions

Bermuda - Bermuda cuisine, Keith Archibald Forbes
Croatia - A taste of Croatia.org
Denmark – Foodie heaven - New Nordic cuisine
( visit Denmark )
France – Qualitelandes.com
Ecuador - Por el sendero de los sabores Yachay
Georgia - Taste Ajana 2015 (Tourism Ajana )
Japan - Taste of Japan ( JNTO )
Netherlands - Food - Dutch cuisine,( NBTC - holland.com )
Taiwan - Taste of Taiwan ( Tourism Bureau )
UAE - Feast on a global culinary scene ( Dubai Tourism)
UK - British food, ( Visit Britain )

B16 - Bestsellers - Brands

B17 - Digital - Institutions free PDF

Belgium Chocolate experiences in Flanders (Visit Flanders)
Croatia - Istra gourmet 2015-2016
Denmark - Meet Danish food producers ( Food from Denmark ) France – Les tables de Nantes, Richard Baussay ( Interloire Nantes)
Macau - Restaurant and eateries guide ( Macau tourist office)
Poland - Taste of Poland( Polish Tourism Organization
Scotland- A taste of Scotland Foodie Trails ( visit Scotland)
USA - Hungry heart cookbook, ( Beth Israel - Harvard Medical )

B18 - App

Australia - Summer table, Jodie Blight ( Hello Table)
China- Meishilife app
France - Michelin restaurants free app
Italy - Itineraries del gusto in Torino,(Museo Del Gusto )
Malaysia - Tourism Malaysia App
Malta - Malta dishes, Christopher Carl Borg
( Vioside Malta )
Northern Ireland - Gluten free Ireland app,
Spain - Bocados solidarios ( Acrame- Boetic - Tablook )
USA - Touch Bistro

B19 - Websites - Private

Colombia - En su Mesa, (MNR)
Dominican Republic - Gourmet portal
France - LaListe.com
Lithuania – VMG online
Myanmar - Wutyee food style, Cho Wut Yee
New Zealand - Shared kitchen, Julie and Ilaria Biuso
South Africa- Josh kitchen kids cooking club
Sweden - Recipes.nu
USA - The whole 30, Melissa Hartwig

C - Countries

C01 - Local

Austria - Wachau Kochbuch, Christine Saahs (Brandstatter)
China- A bite of Tibet ( People Daily Press )
Croatia - Marenda on Brac, Maja Dukac ( Imemia )
France - Maison Kammerzell , Maurice Rougemont
( Le Chêne )
Malaysia - Pesta Nukenen,Datin Nikki Lugun ( Wildman )
Mexico - Gran libro de la Cocina Yucateca, William Rodríguez Manzanilla ( Dante )
Micronesia - Let’s cook local recipe book (Pohnpei island food community )
Norway - Rune, Margit og Moi ( Vigmostad) Philippines - Country cooking, Michelangelo Fenix (Anvil )
Scotland - Shetland food and cooking, Marian Armitage
( Shetland Times )
South Africa - Taste the Little Karoo, Beate Joubert (Struik )
Spain -Tesoros gastronómicos de Aragón ( Almozara )
USA - New Prairie Kitchen, Sommer Miller (Agate)

C02 - Foreign

Australia - Every bite takes you home, Hayden Smorgen
( Ilura )
Austria – Von Gluck Gemeinsam zu Essen, Wren Kih
( Brandstatter )
Bangladesh -Foreign recipes with local ingredients, Aleya Arzuman ( Shrabon )
China - Seasons ( PHEI )
France - Mon Irlande,Trish Deseine (Hachette Pratique)
India – Paramanga Prapancha, Veena Bhat ( Prim )
Japan - British home cooking, Tamao Sako ( Sokai Bunka)
New Zealand – The great Australian cookbook (PQ Blackwell)
Peru- Coma y Punto,Jorge Salazar ( Penguin )
Portugal- Bimby na Rutas (Bertrand )
Singapore - Fuss free Filipino food ( MC)
Sweden- Sehr Gut, Andreas Frohb, Tomas Tengby ( Massolit )
UK - From Birmingham to Bombay, Alan Coxon ( Createspace)
USA - The food of Taiwan, Cathy Erway ( HMH)

C03 - French

Australia - The French baker, Jean Michel Raynaud ( Murdoch Books )
Brazil - Vive la cuisine, Laurent Suaudeau, Claude Troisgros ( Boccato )
France - Le Lexique Culinaire de Ferrandi, Kilien Stengel
( Hachette Pratique)
Germany - Fabelhaft Franzosische, ( Callwey )
Israel - The best patisserie in Paris, Sharon Heinrich
( Lunch Box )
Japan - Cuisine Française, Denis Ruffel, Machiko Shiing
( Il pleut sur la Seine )
Netherlands - Le garage, ( Komma )
USA - Atelier Crenn , Dominique Crenn ( HMH)

C04 - Italian

Belgium - Het bestie van Peppe, ( Studio 100)
Argentina - Pura Cocina Italiana, Donato de Santis,
( Carapulta)
France - Ma petite épicerie, Alba Pezone ( Hachette Pratique)
Germany – Vegan Italian style,Attila Hildmann ( BJVV )
Italy - Segreti di Cuina, Marco Follieri ( Rogiosi )
Sweden – Paolo’s Pizza og Pasta, Paolo Roberto ( Bonnier )
UK - Five quarters, Rachel Roddy( Saltyard books)

C05 - Mediterranean - Dun Gifford Award

Australia - Anatolia ( Murdoch )
France - Tandem, Pourcel, ( Glenat)
Germany - Griechische Meze, Elissavet Patrikioc
( Coppenrath )
Gibraltar - The Rock Kitchen, Zoe Torres
Greece - With a smell of cinnamon, ( Minoas)
Italy - De Mari nostro, Roberto Abbadati
Netherlands -L’art de la table, Marcel Gintare ( Aerial Media)
Portugal - Living Portugal with Mediterranean on the table ( CTT )
Spain - La Cuina de la Senia, Almuni Balada ( Onada )
Sweden – Sin gluten Spansk magi I Koket,Riki Simic (Skabetti)
UK - Turkish delights,John Gregory - Smith ( Kyle books)
USA - New Mediterranean table, Sameh Wadi ( Page street)

C06 -Scandinavian

Australia - New Nordic, Simon Bajada ( Hardie Grant) Denmark - Rug, Rikke Holm ( Muusmann)
Germany - Leckeres Island ,Jäger (Books on Demand)
Iceland - Eg vil fisk, Aslaug Jonsdottir, (Forlagid)
Norway -Kokkelaere, Tom Victor Gausdal ( Forlaget )
Sweden - Nya nordista Koket, Margareta Schildt
(Nordstedts )
UK - The Nordic cookbook,Magnus Nilsson ( Phaidon)
USA- Fire and ice, Darra Goldstein (Ten Speed )

C07 - Eastern Europe

Austria - Das grosse Buch der ukrainischen Kuche
( Leopold Stocker )
Canada - Russian cuisine, Maria Depenweiller ( Whitecap )
Croatia - Theatre on a plate, Dragan Grbic ( Redak)
Czech - Recipes from the heart of Europe, Jitna Rakiosnikova ( Smart Press )
Germany - Culinary Balkanica ( Frank – Timme)
Italy - Il nostro viaggio, Emilia Bukovic ( Infinito )
Slovenia - At the table with the Slavs, Janez Bogataj (Forum Slav Culture)
UK - Mamushka, Olia Hercules ( Mitchell Beazley )

C08 - Asian

Indonesia - Trailing the taste of Gorontala ( Omar Niddu
Foundation)
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz ) Malaysia - Culture , identity, food ways in Terangganu
Chinese (Siide)
Maldives - Taste of Maldives, Orietta Maffei, Claudia
Stiatti ( Horuz )
Singapore -Burmese food stories, Bryan Kosh ( Kochipili)
Thailand - Surviving Thai cuisine, Terence Doyle
( BooksMango )

C09 - Chinese

Australia - Spice temple, Neil Perry ( Lantern)
Brazil - China made in Brazil ( Babilonia cultural)
China - 100 dishes you must eat, ( Life bookstore )
China English -Canton Flair, Nicolas Vienne, Donia Belhacene ( Ingram Parks)
Germany - Vegane Suppen aus China, (Drakenhaus )
Singapore -Delightful Nonya treats ( MC)
UK - A.Wong, ( Octopus )
USA - From farm to Canal Street, Chinatown, Valerie Imbruce ( Cornell University )

C10 - Indian

Austria - Spirit and spice, Michael Langoth ( Styria)
Canada - A spicy touch, ( Robert Rose )
France - Alimentation et mode de vie des Tamouls ,
Chantal Malenfant
India - Kerala Four o’clock temptations, Kimi Sunil Kumar
( Cuisinart Publishing )
Scotland – The real taste of India, Shabu Natarajan
Singapore - Sham’s kitchen, Priyanka Rabendram (Partridge )
UK - Benares, Atul Kochar ( Absolute Press)
USA - Richa’s Indian kitchen, Vegan, Richa Hingle

C11 - Japanese

Australia - Masu, Nic Watt, (Murdoch)
Belgium - Basic Japan, Ivan Verhelle ( Lannoo)
Canada - Complete guide to sushi and sashimi, Jeffrey Elliott ( Robert Rose)
Chile- Ciro Watanabe en su salsa ( Planeta )
China - Pates, cremes, pains ( Quotidien de la Clarté )
France -Restaurant Yukawatan ( Glénat )
Japan – Kyoto Hyotei , Japanese cuisine in 4 seasons (NHK )
Singapore- Kawai Bento, Shirley Wong (MC)
UK - Nanban, Tim Anderson ( Square Peg )
USA -Preserving, Nancy Singleton Hachisu ( Andrews McMeel )

C12 - Arab

Argentina - Gran libro de la Cocina Árabe, chef Abdala
( Atlántida )
Oman - The food of Oman, Felicia Campbell (Andrews McMeel )
South Korea Muslim friendly restaurants in Korea (KTO)
Taiwan - Muslim dining in Taiwan ( TBROC )
Turkey -Erkem do em Islam mutability ve Kulturu, Omar
Akkor
UK - Halal Matters, (Routledge)
USA - My life, my food, my Kurdistan, Chiman Zabari

C13 - Africa

Burkina Faso - Le restaurant Tchara, Julie Courel,
Annie Comolli (Hermann)
Guinea Bissau - Da Terra a Mesa, Abdon Manga ( Fundazione Slow Food )
Ivory Coast - Protection des maladies en Afrique grace
aux aliments, Jules Kouassi (Harmattan Côte d’Ivoire)
Kenya - The Zen Garden cookbook, Shivani Radia, Barbara
Minishi ( Bamboo )
Mozambique - Taste of Mozambique, Mena Gomes (Gomes )
Namibia - Life on a table, Antoinette de Chavonnes Vrugt
( Venture )
Senegal - Alimentation et santé des enfants, 1905- 1960
( Harmattan Senegal )
Sierra Leone - from earth to table, (Slow Food )
South Africa - Home food from my kitchen Sarah Graham (Struik )
Uganda- A kitchen in Uganda, seasonal cooking, Sophia
Musoki

C14 - Latin America

Argentina - El producto Argentino, Dolli Irigoyen
( Planeta )
Brazil - Brasilidades, Reinhard Pfeiffer( Alaude )
Chile - Memorias del Merken y alimentación Mapuche, Sepúlveda ( Consejo Nacional)
Colombia - Mercados vivos, Maria Lia Neira Restrepo ( MNR)
Costa Rica - Cocina y tradición, Isabel Campabadal
( Ojala)
Guatemala - Viviendo la Receta Guatemala, Mirciny Molinatis ( Dbuk )
Mexico - Sabor Cubano, ( Ambar Diseno )
Peru - Cocina peruana, Sara Beatriz Guardia ( USMP)
Puerto Rico – El secreto de la vida a base de plantas Draco
Rosa ( Aguilar )
Uruguay - Especias, semillas, y condimentos, Alesandro
Sequeira ( La Plaza)
Venezuela – Recetario gastronómico, José Manuel Lovera , Yuri Ascano ( Fundación Artesano )

C15 -Street food

Canada - Curbside, Adam Hynam- Smith ( Whitecap)
France - La cuisine vietnamienne du Camion Bol,
Nathalie Nguyen ( Mango)
Germany - Asian Street Food, Leistner ( Christian )
Kosovo - Street food Kosovo, Mirjam Letsch (Street food world )
Norway - Gatemat,Stian Floer ( Forlaget )
Peru - La comida ambulante popular (USMP)
Singapore - Temasek Hawkers classics (MC)
Thailand - Thailand best street food, Chawadee Nualkhair
(Tuttle)
UK - Anna Mae Mac n’ cheese (Square Peg )
USA - The single guy cookbook, Avi Shemtov ( Page Street )

C16 - Jewish

Australia - Falafel for breakfast, ( Murdoch books )
Germany - Die moderne judische Kuche, Leah Koenig ( Jacoby Stuart )
Israel - The Jewish wedding cookbook, ( Lunch Box )
South Australia - A taste of Israel, Nida Degutiene
( Struik )
UK - Jewish Festive Food, Marlena Spieler, (Lorenz)
USA - Falafel nation, Yael Raviv (UNP- Nebraska)

C17 - USA

Australia Fried chicken and friends (Murdoch books)
Netherlands - Powerfood, van Friesland naar New York
( Unieboek )
Norway - Thanks for the food, Whitney Love
Switzerland - Ready to eat, Eva Maria Von Wyl
( Hier und Jetz )
USA - New York one food wonders, (Globe Pequot )

C18 - Asian published outside Asia

Canada English - Chicken in the mango tree,Jeffrey Alford
( Douglas McIntyre)
Canada French - Izakaya, Michel Jodoin (Editions Lishizen)
France - La vraie cuisine japonaise Hirohisa Koyama ( Le Chêne )
Germany - Indonesish vegetarisch, ( Haedecke )
Poland -Tradyce Korei,Hanami
Singapore - Asia Light, Ghillie James. (Kyle books
Spain – Delicious Myanmar, Juan Gallardo ( Jet launch)
Sweden - Jens Linder Korea ( Massolit )
UK – Eating together, Jean Duruz, Goik Cheng Kho ( Lorenz)
USA – Chopsticks, Q.Edward Wang, ( Princeton University )

C19 – Africa published outside Africa

Canada - Zeenaz Cookbook ( TMT )
Cape Verde - Taste of Cape Verde , Pereira, ( Mena Gomes)
Ghana – The Ghana Cookbook, Fran Osseo-Asare
(Hippocrene-USA)
Netherlands – Edible insects in Africa, Josiane Cloutier
( Agromisa - CTA )
UK -The Groundnut cookbook ( Michael Joseph )
USA - Senegal, Pierre Thiam (Lake Isle )

C20 - Latin America published outside LA

Australia - Gourmet Pilgrim Mexico, Jay Stewart
(Gourmet Pilgrim )
France - La cuisine venezuelienne, Juan Martinez Marcano
( 7 écrits )
Germany -Sudaka, Chakall ( DK )
Italy - Not food for old men, Baja California, Giovanni Simeone ( Sime)
Sweden - Tacoloco, Jonas Cramby ( NOK )
UK - Lima, Virgilio Martinez., Luciana Bianchi ( Mitchell Beazley)
USA - Enchiladas, Cappy Lawton (Trinity University )

C21 - Caribbean

Jamaica -Harambe for the holidays, Rita and Cedella Marley, Corinne Tobias
Martinique - La papaye dans tous ses états, Maryse Dyaboa
Saint Lucia - Hotel Chocolat , Angus Thirlwell,
Peter Harris (Headline UK)
UK- Caribbean Modern, Shivi Rasmoular (Headline )
USA - Congotay,Congotay, Candice Gocher (Routledge)

C22 – Silk Road

China – A bite of Tibet, ( People Daily Press )
France -Carnet d’une route de la soie, Paule et Arthur
(Artisans Voyageurs )
Iran – Iranian Cookbook, Samira Janatdoust ( Paniz )
Netherlands – With our own hands, Frederic van Oudenhouven, Jamila Haide ( LM)
Russia – Plov, Stalic Khankishiev
USA - Re- Orienting cuisine, Kim Kwang Ok (Berghahn Books )

D - Lifestyle

D01 - Sustainable

France - Vous etes fous d’avaler cela, Chistophe Brosset
( Flammarion )
Germany - Food Report 2016 ( Zukunft Institute)
Italy - Pour faire un plat, il faut une graine(Fondation Slow Food)
Mexico – Alimentos sostenibles a la carta,( Conabio Calmil)
Solomon Islands - Keeping food on the table ( Ministry
Fisheries )
UK - Food for thought, Vanessa Kimbell, ( Kyle Books)
USA - Bread Wine Chocolate, Simran Sethi ( Harper Collins)

D02 - Health and Nutrition

Austria - Basick Essen, Viva- Mayr ( Brandstatter) Belgium Food 2 run, Renata Reher ( Manteau )
Canada - The diabetes cookbook, Laura Cipillo
( Robert Rose )
Cyprus - Nutrichef, George Kyprianou, Ntorzi Nikoleta
( University Nicosia)
Denmark – Opskriften på sejr, Lone Viggers ( Viggers)
Finland - Valipalat, Hanna Sumari ( read me.fi )
France – Zéro sucre, Daniele Gerkens ( Les Arenes )
Italy – Good food, Csaba Dalla Zorza ( Guido Tommasi )
Japan – Washoku with seven vegetables; Iroha Hara
Spain - Somos lo que comemos , Pilar Plans ( Lid )
Sweden - Den bla Maten, Niklas Ekstedt, Henrik Ennart
( Ordfront )
Turkey - Health and beauty home remedies, Aslihan Koruyan
Sabanci
UK - Healthy Eating to reduce the risk of dementia, ( Kyle Books )
USA - Cooking for Chemo, chef Ryan Callahan

D03 - Children

China- Say Byebye ( CHLIP)
Colombia –El desafío inesperado, Maria Villegas,(Villegas )
Germany - Nina und der Tomater Fisch (LeibnitzInstitute)
Iceland - Eg vil Fisk, Aslaug Jonsdottir (Forlagid)
New Zealand - Clara’s cookbook, Clara Donne ( Express Communications)
Spain - Pequeño gran chef, Marian Montoro Blanco
( Juventud )
Sri Lanka - Breakfast in the jungle, Varuika Ruwanpura
Sweden - Odla, Clara Lidsrom, Anna Karin Nyberg ( Rabe
Sjogren )
Switzerland - Kinder an der Herd, Claudia Seifert, ( AT Verlag )
UK - Are you what you eat? ( DK )
USA - Weird but true food, (National Geographic)

D04 - Food writing

Australia - Apple blossom pie, Kate McGhie, ( Murdoch
Books )
Chile - Cocina poética de Chile, Francesco Fantini (Fundación Gourmet Patagonia )
France - Savourer la vie, Guy Savoy (Flammarion )
India -Annapurini, Sabita Radijakrishna ( Roli Books )
Slovenia - Burek, Jernej Mlekuz ( Central Europe University Press)
Spain - La Ultima Cena, Miguel Angel Almodovar
( Anaya)
Sweden – Bon vivant, Gunilla Kinn, Edward Blom,
( Norstedts)
UK - The Food Lover’s Anthology, Bodleian Library ( Oxford University)

D05 Culinary History

Canada - Nourrir la machine humaine au Quebec, Caroline Durand ( McGill University)
China - Beijing Imperial Cuisine ( PHEI )
Croatia – Okusi Straha, Dragan Grbic ( Redak )
Finland - 100 Finnish wartime recipes
( Kustainosliike)
France -La gourmandise et la faim Jean Claude Bonnet
( Livre de Poche)
India - History of Indian Cuisine, Gajanaj Sirke ( Shroff )
Italy - Conegliano, ( Club Magnar Ben )
New Zealand – The NZ kitchen in the 20th century, Helen Leach ( Otago University Press )
Singapore - The Singapore Heritage Cookbook ( Nanyang Polytechnic)
Spain - El estado de las gastronomías, Fernando González
( Nobel )
Sweden - Ancient food ways, Ulrika Soderling(Roos Tegner )
Switzerland-French - Willy Russ, la Guerre 14-18 et Suchard ( Alphi )
Switzerland German - Quinto quarto, Schinharl ( AT Verlag)
UK - Pleasures of the table, Christine Hardiment (British Library )
USA - From Canton restaurant to Panda Express, Hai Ming Liu (Rutgers
Venezuela - El pastel que Somos. Miko Popic

D06 - Culinary Travel

Australia - Food Tourism, John and Linda Stanley
( Cabi)
Belgium - Must eat Amsterdam, Luc Hornaert, ( Lannoo)
China - Changsha guide ( PHEI )
France Sherazade etait toquée, Mena Fajal ( Les Itineraires )
Germany ADAC camping Kochbuch ( Heel )
Indonesia – Selamt Makan( Spice it up- Indonesian Travel)
Italy - Balade gourmande Venise, Dominique Laporte,
Adriana Cardin
Mexico - Cantinas, ( Ambar Diseno)
Northern Ireland - NI Good Food,
Netherlands - Heerlijk Rotterdam ( Good Cook)
Norway- Coastal kitchen, Andreas Viestad ( Hutengruten )
South Korea - Blue ribbon guide 2016 ( Blue Ribbon)
Switzerland - Die Almenkochbuch, Cordula Fleger (AT Verlag)

D07 - Culinary Heritage

Canada - A taste of Haida Gwaii, Susan Musgrave (Whitecap )
China - The secrets of old Shanghai ( Xuelin )
France - Man and food , Aux origines, Mathieu Paley ( 180c)
Germany – Mit Oma am Herd, Nadine Müller, Stefanie Korn
Luxembourg - E.Maufel Letzebuerg ( Guy Binsfeld)
Malaysia - Johor palate, Kalsomine Tais, Hamidah Abdul
Hamid
South Africa - Potjiekos and potpourri, Dine van Zyl
Spain - 100 plats indispensables de la Cuina
Catalana, Jaume Fàbrega
USA - The Jenima code, Toni Tipton- Martin (U.Texas Press )

D08 – Institutions – Sustainable Food

Italy -Sustainable Food Pavilion, Expo Milano 2015
( University California Davis )
UK - What price resilience ? ( The Prince’s of
Wales Charities )
USA - Menus of change report 2014 ( Culinary Institute - Harvard)

D09 - Institutions Health and Nutrition

Brazil -Marco de vigilencia alimentaria (Ministerio Saude)
China - Eatology,( East Eat Institute )
Fiji - Pasifika plates, Jessie Pullar ( Pacific community )
France - L’alimentation a decouvert, ( CNRS )
Ireland – Operation Transformation 2015 (RTE )
Malaysia - Malaysian diet, the plain truth, Tee E. Song (University of Malaysia)
Mexico - Cocinando con sabor Mexicano en la
insuficiencia renal ( Nutrimentos )
Sweden - Socker och sita Sakura , Ulrika Torell ( Nordiska
Museets)
UK - The Royal Marsalen Cancer cookbook ( Kyle Books)
USA - Scientific report 2015 dietary guidelines advisory committee ( USDA)

D10 - Diet

Belgium - Smartmat, Amelien van de Pol ( Lannoo)
Brazil - Alta Gastronomia Myriam Abicair, Filipe Baccarin ( Senac)
Canada - Yum ,Dr. Theresa Nicassio ( D and D )
Denmark - Marathon kokboken, Martin Kreutzer. (Muusmann )
France - Zéro sucre, Daniele Gerkens ( Les Arenes )
Greece - Vefa is cooking slimmer, Vefa Alexiadou ( VA)
Romania- The old chocolate diet, Diane Artene (Createspace)
South Africa- Low carb is lekker, Ine Reynierse ( Struik
Spain -Cocina simbiotica, Miguel Angel Almodovar ( Oberon )
Switzerland - Backen Gluten , lactose free (Coop )
Turkey- Health and beauty home remedies, Aslihan Koruyan Sabancir
USA – The 22 day revolution Marco Borges (Penguin Celebra)

D11 - Family

Canada - Per la famiglie, Emily Richards (Whitecap)
China - 72 breakfasts for children ( Xuelin )
Colombia – El desafío inesperado, Maria Villegas (Villegas)
Germany - Da Mama Kochbuch ( Callwey)
India- Mulasathi, Kanchan Bapat( Menaka )
Japan - Pass the recipe, Hiroko Nomura (Bunka)
Malaysia - Happylicious, Mohana Gill ( Rhino Press )
Netherlands - World Granny kokboken (DIF books )
New Zealand - 21 day marvelous lunch box,Wick Nixon
Norway- Verdens bestie familie kokboken (Gyldendal )
Philippines - Yummy mummy ( Anvil )
Singapore – Sam Leong, a family cookbook ( MC)
Sweden - Mormors mat , Maria Holm (Lava)
UK - Secrets from my Indian family kitchen, Anjali Pathak ( Mitchell Beazley)
USA - Diner Solved, Katie Workman ( Workman)

E - Subjects

E01 - Easy recipes

Argentina - Todas las Recetas, Blanca Cotta ( Planeta)
Australia - The new easy, Donna Hay ( Harper Collins )
Brazil - Cozinha practica, Rita Lobo (Senac )
China - Superpopular home cooking ( CHLIP )
France - Simplissime,Jean Francois Mallet, ( Hachette
Pratique)
Germany - Deutsche Kuche, Petra Wohlwerth (Createspace)
Greece - Alone in the kitchen, Dina Nikolou ( Minoas)
India - The art of Indian Cuisine, Rocky Mohan,(Roli Books)
Peru - Las manos de mi madre , Isabel Álvarez Novoa ( USMP)
South Africa - Uitpakkos, H Lotegan ( Lapa )
Spain - Fet a Casa Laura Conde ( Ara Libres)
Sweden – Tine Sommar , Tina Nordstrom (Bonnier)

E02 - Single subject

Belgium - Het spaghetti bolognese book, Filipino Jan’s
(Manteau )
Canada - Happy hens and fresh eggs, Signe Langford (Douglas McIntyre)
China - Soups ( CHLIP)
Czech - Flowers cookbook, Jana Vkova ( Smart Press )
Finland - Puuronirja, Tiia Koskimies, (Minerva)
France – Le quinoa, ( Quae )
Germany - Sauen (Heel )
Japan – From toothpicks to the world, Osamu Inaba
( Koeisha)
Mexico - Los chiles nativos de Mexico, R Munoz Zurita
(El Equilibrista )
Peru – El Camarón, Blanca Chávez ( USMP)
Spain Catalan - Esmorzars de Forquilla, Sergi de Meia
( Comanegra)
Spain Euskera - Pintxos 2015, ( Asociación de Hostelería de Hondarribia)
Sweden - Rok Johan Akerborg ( Nordstedts)
USA -Empanadas, Sandra Gutierrez ( STC )

E03 - Pastry

Argentina - La pastelería de Juan Manuel Herrera
(Atlántida )
Belgium - Bakken , Christophe Declercq ( Lannoo )
China - Afternoon tea ( CHLIP )
France -Tartes gourmands sines, Eric Kayser ( Larousse)
Germany - Suesser Dekore, Andreas Schirmaie- Huber (Matthaes )
Iran – Desserts books, Samira Janatdoust ( Paniz )
Japan -British cake stories, Tamao Sako
New Zealand - Bake me home, Alice Arndell (Harper
Collins)
Philippines - Sweet temptations ( Anvil )
South Africa - Sweet, Sam Linsell (Struik)
Spain Castellano- Repostería Casera , Maria Jesús Gil (Lid )
Spain Catalan - Dolços Del món a l’escola, Xavier
Mollà
Sweden - Salmiak och saltiakrits, Elsabeth Johansson
(Watz Books )
UK – Social Sweets, Jason A Thornton ( Absolute Press )
USA - Prohibition bakery, Leslie Feinburg
( Sterling )

E04 - Barbecue

Australia - Temples of BBQ, Lance Rosen ( LR)
Germany - Grille wir die Weltmeister, Rudolf Jaeger ( Heel)
Hungary - The art of the grill, Dr Pulop Meszaros,
David Barath ( Profood )
Norway - Glod, Jan Ivan Nykviist ( Gyldendal )
UK -The Sea Horse, Mitch Tonks, Mat Prowse ( Absolute
Press)
USA - Franklin barbecue, ( Ten Speed)
Venezuela - Parilla, Otto Gómez ( Grupo Tei )

E05 - Fish and sea food

Chile - Sea change (Verlasso)
China - Cooking fish ( Qingdao )
Ecuador - Camarón ecuatoriano, Carlos Gallardo
( Universidad de las Américas )
France - Poulpe, Jean Pierre Montanay ( Hachette Pratique )
Ireland – Sea Gastronomy, Michael O’ Meara ( Artisan House)
Italy- De Mari nostro, Roberto Abbadati
Japan - Easy popular fish dishes, Mihoko Tatakubo ( Asahiya )
Peru – El Camaron, Blanca Chavez ( USMP)
Spain - La ballena vasca, ( Cofradia vasca de gastronomia )
UK – Sea Cucumber,Hongsheng Yang, JF Hamel A. Mercier
( Elsevier )

E06 - Vegetarian

Belgium - Vegetables, Seppe Nobels ( Lannoo)
China - Vegetarian diet ( CHLIP )
Canada - Dejeuners et collation ( Groupe Librex)
Finland - Kaxvjkset, Ana Hopia, Tatu Leh (Minerva )
India - Recipes from a diary, Indu Bokaria, Pratibha Jain
Ireland – The Lettercollum cookbook, Karen Austin (Onstream)
Portugal -Cozinha Vegetariana, Gabriela Oliveira (Bertrand)
Puerto Rico – Eris Green kitchen (Boricua Kitchen )
Spain Castellano – De la Huerta al puchero, Florence Domezain,( Esfera )
Spain Catalan - El gran libro dels llegums, Anna Garcia (Cossetània )
Sweden - Ra mat, raw food, Linda Nilsson ( Lux )
USA – The broad fork, Hugh Acheson, ( Clarkson Potter )

E07 - Chocolate,

Australia - The chocolate promise, Josephine Moon ( Allen Unwin )
Austria - Wild aus Chocolate, Eveline Wild ( Pichler )
Belgium Flemish - Chocolate experiences in Flanders
( Visit Flanders )
Belgium French - Encyclopédie du chocolat et de la confiserie ( MJ)
France - Petit Larousse du chocolat, Le Cordon Bleu
( Larousse )
Germany - Chocolate, The reference standard, Bernardini
( Muchomas)
Italy -Chocolata, Csaba Dalla Zorza
Portugal- Dieta de chocolate ( Planeta )
Saint Lucia - Hotel Chocolat ( Headline UK )
Spain - Chocolate, Sandra Mangas ( Aguilar )
Switzerland - Vegan Chocoholic, Philip Hochuli (ATVerlag)
UK - Chocolate fit for a queen ( Ebury )
USA - Guitard chocolate, Amy Guitard ( Chronicle )

E08 - Bread

Belgium - De smaak van brod, Frank Deldaele (Lannoo )
China - Beloved bread ( Beijing S/T )
Germany - Brotbackbuch 2 ( Ulmer )
India - India breads,Padma Vijay ( Westland )
Iran- History of bread in Iran,Willemstad Floor ( Mage)
Netherlands – Meesterlijk Brood, Robert van Beckhoven,
Ria Bitter, (Unieboek )
Philippines - Panaderia , Amy Uy, Jenny Orillos ( Anvil
Poland - Czelej Anna ( Illuminatio)
Spain - Refranes Del Pan , Augusto Jurado
Sweden - Hakan Johansson ( Norstedts )

E09 - Cheese and milk

Belgium Flemish - Bier Kaas, Ben Vinken,Michel van Tricht ( Lannoo )
Belgium French - Fromages suisses sur un plateau
( Switzerland Cheese)
Brazil - Queijos Brasileiros a Mesa, Manuel Beato, Bruno Cabral, ( Senac )
Bulgaria - The Bulgarian cheese cookbook, Ilian Iliev,
(Soda)
Canada - Au gre des champs, Gosselin(Passage )
FAO - Milk and dairy products in nutrition, Ellen
Muelhoff, Anthony Bennett
Finland - Jogurt rahkat, ( Minerva )
France - Des Fromages et des Hommes, Kilien Stengel,
( Harmattan )
Greece - The real Greek yoghurt book, Ilias Tountoulis
( Anna Blana)
Ireland - The Sheridan’s guide to cheese (Transworld Ireland)
Italy - Buffala, Rosanna Marziale( Italian Gourmet)
Spain - Formatges, 50 millers Catalunya ( Cossetània )
UK - A year in Cheese, Leo and Alex Guarneri ( Frances
Lincoln )
USA - Yoghurt culture, Cheryl Sternman Rule (HMH)

E10 - Truffles and mushrooms

Truffles
Australia - The truffle war, Hettie Ashwin ( Createspace )
France - A la decouverte du diamant noir, Alain Bernard
Italy - Discovering the truffle ( Slowfood Editore )
UK -Truffle, a global history, Zachary Nowak ( Reaktion books)
USA - Truffles Pacific Northwest (USDA)

Mushrooms
Ethiopia -Mushrooms, hidden treasures of nutrition, ( LAP )
Ukraine- Smachna kraina, Kostantin Gribnik ( StarogoLeva)

E11 - Fruits

Canada - Hanskap Canada Cookbook, Loretta Bors ( Hanskap
Canada)
China - Fruits vinegars ( PHEI )
Cuba - El sabor de las frutas, Vilda Figueroa, José
Lama ( Proyecto )
Laos - Peach , Phouthasin Luangyikammatha ( AmazonMedia)
Mexico -Tomate ( Grupo Mexico )
Martinique - La papaye dans tous ses etats, Maryse Dyaboa
Peru – El Pajuro, Simón Escamilo, Cárdenas ( USMP)
Turkey - Antep Fistigi - Pistachio book, Gonka Tokuz,
Gazanfer Saglam
UK – Summer Berries and autumn fruits, Annie Rigg (Kyle Books)
USA - Jewels from my grove, Helene Beck ( Chefs press)

E12 - Meat

Austria - Fleisch, Gerd Wolfgang Sievers ( Leopold
Stocker)
Cameroun- Elevage des oies , recettes foie gras,
( Pro Agro ISF)
France - Les bouchers charcutiers d’Alsace,
( Carre Blanc )
Germany - Dryaged ( Heel )
Northern Ireland -A bird in the hand, Diana Henry
( Mitchell Beazley )
Scotland – The venison bible , Nicola Fletcher
( Birlinn)
Spain - Hacer en Casa la Hamburguesa perfecta ( Anaya )
Switzerland - Cervelat, Heinz Von Arp, Peter Krebs
(AT Verlag )
Thailand - Meat and more, Suthipong Suraya ( Karbala Studio)
UK - Lamb, Brian Yarvin ( Reaktion Books)
USA - The meat buyer guide, 8th edition ( Nami )

E13 - Vegan

Belgium - Lima veggie ( Lima)
China - Vegan, Alina ( PHEI)
Canada -Vegan everyday, Douglas McNish ( Robert
Rose).
Germany - Kracht Koch vegan, Marion Kracht (Weltbild )
India - Guilt free vegan,Nandini Gulati, Mala Barva ( Roli Books )
Netherlands- Vegadutchie, Julien Pergrom( Nieuw Amsterdam)
Slovenia - Nekaj Sladkega, Beba Splichal ( Nova)
Sweden - Hjalp veganen, Linda Andersson Hafner ( Ordalaget)
Switzerland - Roh vegan,Christine Mayr , S. Hafner ( AT Verlag )
UK - The fresh vegan kitchen ( Pavilion)
USA - Healthy happy vegan, Kathy Patalsky ( HMH)

E14 - Pastry pro

Brazil - Espressantes na confeiteria, texturas,sabores, Sandra Canela - Rawls ( Senac)
China - Sugar art , Wangseng ( CHLIP )
France - Claire Hetzler patisserie ( Hachette Pratique)
Germany - Saisonale Kreationen,David Scmid ( Matthaes)
Italy - Ph 4.1 ( Chiriotti)
Spain - Postres en la restauración, Manuel García Fernandez (Síntesis)
Switzerland - Murner Life 2015, Rolf Murner ( Foot plus)
UK - Animation in sugar, take 3, Lischetti ( B.Dutton )
USA -Flavorful, Tish Boyle ( HMH)

F – Non profit

F01 - Africa

F02 - North America

USA - Flavours from home, refugees in Kentucky ( U .Press of Kentucky )

F03 - Caribbean

F04 - Latin America

Nicaragua -Taste- The classic collection ( Blurb )

F05 - Asia

Cambodia - Culinary Traditions of Cambodia ( Pour un sourire d’enfant)
Indonesia - Trailing the taste of Gorontala ( Omar Niddu
Foundation)
Lebanon - Soup for Syria, Barbara Abdeni Massaad
( Pavilion - Interlink )
Malaysia - Peita Nukenen, Datin Nikki Lugun ( Wildman )
Singapore - Singapore Heritage Cookbook, Tony Khoo, Dr. Leslie Tay

F06 - Pacific

Fiji - Taste of Taveuni cookbook, aunty Volan Yavalanavana

F07 - Europe

France - Tourangeaux et tourangelles a Vos recettes (Anovi)
Ireland – The Dublin cookbook, ( Concept Marketing )
Sweden - Rosakokboken 2 , Anna Benson

F08 - Embassies

France - Aujourd’hui caviar, demain sardine, Carmen et
Gervasio Posadas (Epure)
Germany - Kochen fur Deutschland, Petri( Books on demand)
Peru -Gastronomic diplomacy manual, Guillermo Gonzalez Arica

F09 - Cookbook for Peace

F10 - Heads of State

Canada – Sir John’s table ( Goose Lane)
South Korea - Jewels of the Palace, Kangaroo Il Young ( Institute of Korea)
UK - Churchill’s cookbook ( Imperial War Museum)