1-5 - Professional
Belgium – Les Chefs de Belgique, William Asaert, Marc Declercq (Racine)
China – Chinese Star Chefs, 50 Best, Food and Wine Magazine (CHLIP)
France – Dictionnaire de Restaurant – Le Petit Galliot (BPI)
Portugal – Cozinha con Ciencia e Arte (Bertrand)
1-6 - SPECIAL AWARDS
Special Awards of the International Jury
France - La Route des Saveurs, Les Secrets des Grands Chefs Étoilés – Nadine Rodd (Éditions Sirius)
Netherlands - De Banket Bakker, Jonah Freud, Cees Holtkamp (De Kookboekhandel)
UK - Meat Free Monday Cookbook, Paul, Stella and Mary McCartney (Kyle Books)
USA - Eva’s Kitchen, Eva Longoria (Random House)
- If it Makes you Healthy, Sheryl Crow (St.Martin’s Press)
- My Father’s Daughter, Gwyneth Paltrow (Grand Central)
- True You, Janet Jackson (Karen Hunter)
Le Cordon Bleu Awards – The Students Awards
Cuisine: Mon cours de cuisine (Marabout)
Vins: Les accords mets & vins, Olivier Bompas (Hachette Pratique)
Savoir recevoir : L‘art de recevoir à la française, Institut Paul Bocuse (Flammarion)
China - East Eat Group Award
1-7 - TV-English
New Zealand – Free Range in the City, Annabel Langbein (Harper Collins)
South Africa – Cooked out of the Frying Pan, Justin Bonello (Penguin)
UK – Baking Made Easy – Lorraine Pascale (Harper Collins)
USA – Food Network Star (William Morrow)
1-8 - TV-Europe
Germany – Hauptsache Lecker, Steffen Henssler (DK-ZDF)
Russia – Kitchen of Real Men, K.Ivlev, Y.Rozhkov (Eksmo)
Spain – Un país para comérselo, Imanol Arias, Juan Echanove(Grijalbo)
Sweden – Susanne Jonsson Lagar Mat i Go Kväll (Norstedts)
1-9 -TV Rest of the World
Canada – G Cuisine! Anne Brocoli (Ed.de L’Homme)
India – Highway on my Plate, Rocky Singh, Mayur Sharma (Random House NDTV)
Indonesia – Fantastic Cooking, Rinrin Marinka (Gramedia)
Thailand – The Principles of Thai Cookery, McDang Show (McDang Show)
1-10 - Innovative VACANT in 2011
1-11 - Entertainment VACANT in 2011
1-12 - First
Finland – Angry Birds Cookbook Egg Recipes (Rovio)
Germany – Die wunderbaren Rezepten meiner türkischen Familie,Semiha Stubert, Claudia Lieb (Gerstenberg)
Italy – Vasocottura, Christian Mometti (Club Magnar Ben)
Venezuela – Sabores Conversos , Beatriz Sanchez de Mizrahi (Mizrahi)
1-13 - Bloggers VACANT in 2011
1-14 - Guides VACANT in 2011
1-15 - APP’s –New Category 2011 France – Larousse Cuisine (Agence FullSIX)
Spain – Wikitapas (Gastromedia)
UK – 20 Minutes Meals, Jamie Oliver (Zolmo)
USA – Baking with Dorie, Dorie Greenspan, (CulinApp)

2. - PUBLISHERS

2-1 - Publishers of the Year
Germany – Matthaes
2-2 - Cookbook of the Year – 12 Finalists
Canada – The Art of Living According to Joe Beef ,Meredith Ericson (Ten Speed-Parfum d’Encre)
Chile – Patagonian Cuisine , Francisco Fantini (Gourmet Patagonia)
Colombia – Vida y Sabor Judio, Perla C.Gilinski (Gilinski)
Iceland – Stora Bokin um Villibrad, Ulfar Finn Björnsson (Salka)
Italy – Nuovi Classici, Diego Crosara (Reed Gourmet)
Malaysia – The Best of Chef Wan (Marshall Cavendish)
Mexico – Una Herencia de Sabores, Susanna Palazuelos (Random House Mondadori)
Monaco – J’aime Monaco (Alain Ducasse Editions)
Netherlands – Kookkaravaan, Yassine Nassir, Marcel van Silfhout (Zilverstermedia)
New Zealand – Wanaka, McKay,Myer (Random House NZ)
Peru – La Ruta de la Papa , Sara Beatriz Guardia (Universidad San Martin de Porres)
USA – The Cooks Illustrated Cookbook, America’s Test Kitchen (Cooks Illustrated)
2-3 - Book Trade Magazine
Sweden – Svensk Bokhandel, Lasse Winkler
2-4 - Magazine
Austria – Germany– Falstaff
Croatia – ICE + PICE
Netherlands – Bouillon, Will Jansen (Bouillon Culinaire)
USA – Lucky Peach (McSweeney)
2-5 - Cover VACANT in 2011
2-6 - Photography
Brazil – Saveurs du Bresil , Sergio Coimbra (Studio Coimbra- Olo Editions)
Germany – Bau Stil, Thomas Ruhl (Neue Umschau)
Kenya – Safari Cuisine, Andrés Bifani (Location Africa Films)
Spain – Cocinando Ao Pé Da Letra, Yolanda Castaño, Andrea Costas (Galaxia)
2-7 - Illustrations
France – En Cuisine avec Alain Passard, Christophe Blain, Clemence Sapin (Gallimard)
Netherlands – Koken Met Kruidnoten, Karin Sitalsing (Loopvis)
Peru – La Cocina Mágica Asháninca, de Pablo Macera, Enrique Cazanto (Universidad San Martín de Porres)
USA – They Draw and Cook, Padavich, Swindell (Weldon Owen)
2-8 - Design
Antigua – Tablemanners, Gulliver Johnson, Design Janie Conley (Food and Drink Caribbean)
France – Legumes, Jacqueline Salmon(Sud-Ouest)
Germany – Sven Elverfeld (Collection Rolf Heyne)
Italy – La Puglia in el Platto,Gastrodesign,Santoro,Annicchiarico (Schena)
2-9 - Design Pro – VACANT in 2011
2-10 - Series – VACANT in 2011
2-11 - Corporate
Australia – In the Mix – Dani Valent – Thermomix (Slattery Media Group)
Brazil – Sabores Brazileiras – Tramontina (Boccato)
China – COFCO-Chinese Cuisine (CHLIP)
Germany – Training Beratung (Publicis Publishing)
2-12 - Translation
China – Delicacy of Chinese Regional Cuisine, Mrs.Kitty Cho (Electronics Industry Press)
Morocco – Toute la Cuisine Marocaine, Rachida Amhaouche
2-13 - Printer
China – Artron
Book: Modernist Cuisine
France – Stipa-Montreuil
Book: L’Anti Chambre du Grand Couvert – Fastes de la Table et du Décor à Versailles (Courcuff-Gradenigo)
Hong Kong – Phoenix Offset
Book: Sweet Feast, Julie Biuso (New Holland-NZ)
Spain –Graficas Estella
Book: La Cuisine de Mon Bistrot, Cyril Lignac (Hachette Pratique)

3. - WORLD CUISINE

3-1 - Local
Canada – Terroir et Saveurs du Québec, Odette Chaput (Ulysse-AAATGQ)
Finland – Gastronomy from an Ice Cold Paradise, Äland, Benn Haidari (Author House)
Lebanon – Kitchen Halaby-Chebary Seydoun-Georgina Sebti (Arab Scientific Publishers)
Malaysia – Legacy Cookbook (Sarawak Eurasian Women Association)
3-2 - Foreign
Austria – Königshuhn und Stotenmilch, Dr. Amélie Schenk (Mandelbaum)
Israel – Gulash Lagolesh, Ofer Vardi (Lunchbox Press)
Lebanon – Marlene’s Best Recipes from East to West, Marlene Matar (NBN Television)
USA – The Food of Spain – Claudia Roden (Ecco)
3-3 - French
France – Grand Prix de la Gastronomie Française: Louchebem, Journal in Carne (Confédération Française de la Boucherie-Édition Sepeta)
Singapore – Mozaic – French Cuisine, Balinese Flavours, Chris Salans (Didier Millet)
UK – Galvin, a cookbook de luxe, Chris and Jeff Galvin (Absolute Press)
USA – The Table comes First, Family, France and the Meaning of Food, Adam Gopnik (Knopf)
3-4 - Italian
Australia – The Art of Pasta, Lucio Galletto (Penguin)
France – L’Amer – Emmanuel Giraud (Argol)
UK – Bocca, Jacob Kennedy (Bloomsbury)
USA – How Italian Food Conquered the World, John F.Mariani (Palgrave MacMillan)
3-5 - Mediterranean – Dun Gifford Award
France – Le Goût de l’Agneau, Michel Rubin (Encre d’Orient)
Italy – Cucina Mediterránea, Academia Barilla (White Star)
Spain – Corpus del Patrimoni Culinari Catala, Institut Catala de la Cuina, Fundacio Vivre el Mediterrani, Pepa Aymami (La Magrana)
USA – Ancient Grains for Modern Meals, Maria Speck (Ten Speed Press)
3-6 - Scandinavia
Denmark – NY Nordisk Hverdagsmad, Claus Meyer, Arne Arstrup (FDB)
Finland – Min Nordiska Mat, Michael Björklund (Kenneth Mars)
Norway – Mellon Bakkar og Berg, Kristin Hove (Versal)
Sweden – Niklas husmansklassiker, Niklas Ekstedt (Norstedts)
3-7 - Eastern Europe
Australia – Rose Petal Jam, Beata Zatorska, Simon Target (Tabula)
Czech – Prostreno Bez Servitku, Zdenek Pohlreich (Euromedia)
Estonia – Eat First, What’s Cooking in the Estonian Kitchen, Dimitri Demjanov, Translator K. Rikken (Kirjastus Menu)
Slovakia – Kucharska Elita Menu (Direct Press Hotelier)
3-8 - Asian
Argentina – De Tokio a América, Iwao Komiyana (Planeta)
Cambodia – Cooking the Cambodian Way, Narin Seng Jameson (JSRC-Phnom Penh)
Thailand – Somtum (Le Cordon Bleu-Dusit Cooking School)
USA – How to Cook Indian, Snajeev Kapoor (Stewart, Tabori, Chan)
3-9 - Chinese
Canada – Entre Fourchette et Baguettes, Michel Jodoin (Editions Li Shi Zhen)
France – Un tour Gastronomique de la Chine, Georges London (GW London -Presse)
Germany – Der Duft meiner Heimat, Li Hong-Dytert (Gerstenberg)
Singapore – Modern Nonya, Sylvia Tan (Marshall Cavendish)
3-10 - Indian – VACANT in 2011
3-11 - Japanese – VACANT in 2011
3-12 - Arab – VACANT in 2011 Chef Ramzi
3-13 - African
Botswana – Botswana Traditional Recipes, Wame Molefhe (Botswana Craft Marketing)
Cameroun – Saveurs Africaines à la Dinde, au Poulet et au Canard, Florence-Liz S. Eyengue (Universal Media and Video Press)
Madagascar – Lartistika-Lalaina Ravelomana (Carambole et Azalée)
Rwanda – Indyo Yuzuye Iduha, Agnes Gyr-ukunda (Bakame-Kigali)
3-14 - Latin America - Five Finalists
Brazil – Street Gastronomy-Gastronomia de Rua 2011, Sergio Bloch, Ines Garçoni (Editora Arte Ensaio)
Colombia – Frutas, Cocina Inspirada en Sabores Tropicales, Mariana Velasquez (Ediciones Gamma)
Paraguay – Cocina Paraguaya, Sarita Garofalo (Garofalo)
Peru – El Gran Libro del Postre Peruano, Sandra Plevisani (Universidad San Martín de Porres)
USA – Latin Flavors –Photos: Ignacio Urquiza (Latin Women’s Initiative Houston)
3-15 - Street Food – VACANT in 2011
3-16 - VACANT – 2011
3-17 - VACANT – 2011

4. - LIFESTYLE, BODY AND SOUL

4-1 - Sustainable- 12 Finalists
Australia – Green Food Generation, Hayden Wood (Drink Australia)
Austria – A Connoisseur’s World, Vielfalt Geniessen, Günter Köck, Lois Lammerhuber, Martha Umhack (Lammerhuber)
Belgium – Au Fil des Saisons, Ceria (Cocof)
Canada – Faites- en tout un plat (CDBAL-Bioalimentaire Longueil)
Cuba – Manual de Conservación de Alimentos y Condimentos por secado solar, José Lama Martinez (Editorial Proyecto Comunitario Conservación de Alimentos)
Denmark – Stop spild at mad, Selina Juul (Gyldendal)
Dominican Republic – Comercio Justo, Marco Coscione (Funglode)
France – Plus un Poisson d’ici trente ans, Stefan Beaucher (Les Petits Matins)
Malta – Seasonable and Sustainable Cooking for a Healthy Living, Karen Mugliett (Allied Publications)
Seychelles – Grow and Eat your Own Food, Dr. Nirmal Jiva Shah (Nature Seychelles)
UAE – Sustainable Fish Recipes, Nessrine Alzahlawi (Emirates Wildlife Society – WWF)
USA – Extra -Virginity,Tom Mueller (WW Norton)
4-2 - Health
Brunei – Healthy Living-Royal Brunei Catering (Language and Literature Bureau)
Estonia – Essential Nourishment, Marika Blossfeldt (Essential Nourishment)
Turkey – Gluten Free Mediterranean, Aslihan Sabanci (Sedes Holding)
UK – Food Hospital , Miletto, Somers, Jones (Michael Joseph)
4-3 - Children
France – Une cuisine qui sent bon les Soupes du Monde, Alain Serres (Rue du Monde)
Jamaica – Kito in the Kitchen, Radha Pooran (LMH Publishing)
South Africa – Awesome Animals, Rhymes and Recipes, Tracy Going (Penguin)
USA – No Whine with Dinner, Janice Newell Bissex, Liz Weiss (Favorite Recipes Press)
4-4 - Food Literature
Brazil – O Gauso Marisco , Breno Lerner (Melhoramentos)
Croatia – Sve je to jena kužina, Srećko Lorgerr (V. B. Z)
Greece – The Language of Taste, Dictionnary of Historic Greek Food,Marianna Kavroulakis (Asprimera)
Ireland – Boiling Pot, Nick Munier (Y Books)
4-5 - Culinary History
Chile – Historia y Cultura de la Alimentación en Chile, Carolina Sciolla (Catalonia)
France – Écrits et images de la Gastronomie Médiévale, Bruno Laurioux (Bibliothèque Nationale de France)
Japan – Shinsen, Kumi Nanri (Sekaibunka)
Spain – Être à Table au Moyen Age, Nelly Labere (Casa de Velázquez)
4-6 - Culinary Travel
Australia – P and O Cruises Holidays (Edge)
France – London Menu, Celine Brisset (Menu Fretin)
Germany – Meine Reise in die Welt der Gewürze, Alfons Schuhbeck (Zabert Sandmann)
Japan – Yoko Arimoto (Tokyo-Shuseki)
4-7 - Food Research- VACANT in 2011

5. - SUBJECTS

5-1 - Easy Recipe – Six Finalists
France – La Cuisine – 1000 Recettes Faciles pour Tous les Jours, Françoise Bernard (Hachette Pratique)
Iceland – Jólamatur Nönnu, Nanna Röganvaldardóttir (Forlagid)
Malta – Ikel Sajfi Summer recipes, Anton B. Dougall (Astoria Catering)
Romania – Carta Regala de Bucate, Princess Margarita of Romania (Curtea Veche)
UAE – Program Easy, Nermine Hanno (Fatafeat)
Wales – Flavours of Wales-Gilli Davies (Graffeg)
5-2 - Single
Denmark – Bogen om Sennep, Lone Hindø (Niche)
Netherlands – Ijstijd, Kees Raat, Barbara Bultey, Erik Rikkelman(Carrera)
Slovenia – Sausage Masterpieces,Janez Bogataj (Rokus Klett)
Venezuela – Nuestra Carne, Otto G. Gómez Pernía (Ediciones Grupo TEI)
5-3 - Desserts
Brazil – Confeitaria Nacional, Luiz Farias (LMA)
Belgium – Roger van Damme (Studio 100)
Italy – Tiramisu e Chantilly, Luca Montersino (Rizzoli)
Hong Kong – Crafted Passion, Gerard Dubois (La Rose Noire)
5-5 - Fish
France – L’O à la Bouche, Sébastien Chambru, MOF (La Fabrique de l’Épure)
Netherlands – Het Nederlands Viskookboek, Bart van Olphen (Carrera)
Norway – Den Beste Sjomaten, Tom Haga (Drivkrakt Forlag)
USA – World without Fish, Mark Kulansky Frank Stockton (Workman)
5-6 - Vegetarian – Six Finalists
Brazil – A Cozinha Vegetariana de Astrid Pfeiffer (Alaude)
Germany – Die Vegetarische Kochschule, Christel Kurz (Christian Verlag)
India – Why Onions Cry, Vijee Krishnan, Nandini Sivakumar (Manuscript)
Italy – In Verde – La Filosofia di Pietro Leemann (Reed Editore)
UK – River Cottage Veg Every Day!, Hugh Fernley-Whittingstall (Bloomsbury)
USA – Rawstar Recipes, Bryan Au (Fastpencil)
5-7 - Chocolate
Argentina – Chocolate, Osvaldo Gross (Planeta)
Denmark – Sans for Chokolade, Rasmus Bo Bojesen (People’s Press)
Germany – Chocolate Collection, Franz Ziegler (Matthaes)
UK – Couture Chocolate, William Curley (Jacqui Small)
5-8 - Bread
Ireland – Our Daily Bread, Roz Crowley (Onstream Publications)
Portugal – A tradiçao do Pão em Portugal, Mouette Barboff (CTT)
Sweden – Bröd hemma, Mette Ankarloo (Kakao)
USA – The Fundamental Techniques of Classic Bread Making, French Culinary Institute (Stewart Tabori Chang)
5-9 - Cheese
Argentina – Quesos de America del Sur (Albatros)
Iceland – Ostagerð - Egill Sveinsson (Landbúnaðarh Áskoli Íslands)
Ireland - Farmhouse Cheeses of Ireland, Glynn Anderson, John McLaughlin (Collins Press)
Sweden – Västerbottensost, Norrmejerier (Norstedts)

6. - FUND RAISING AND CHARITY

6-1 - Africa
Congo-Kinshasa – Savoureux Congo, Maria -José Engulu (Fondation Telema)
Liberia – J’s for Jollof Rice, Wayetu Moore (One Moore Books)
South Africa – Springbok Kitchen, Duane Heath (Random Struik)
Tanzania – The Hopeful chef (The School of St.Jude)
6-2 - North America
Canada – Cooking with Cory, Cory Parsons (Whitecap)
USA – How to Cook a Crocodile, Bonnie Lee Black (Peace Corps Writers)
Netgurus can Cook, Donald Williamson (Grape City Power Tools)
Loukoumi Celebrity Cookbook, Nick Katsoris (NK Publications)
6-3 - Caribbean
St.Martin – In the Kitchen with St.Marteen Women (Lions Club)
Haiti – On That Day Everybody Ate, Margaret Trost (KOA Books)
6-4 - Latin America
Brazil – Gourmet e Sustantavel, ONG Banco de Alimentos (Cook Lovers)
Honduras – Cocina con Amor, Pía Castillo, Larissa Espinal (Digicel)
Mexico – Porque Comer Siempre será un Placer (Ambar Diseño)
Peru – The Art of Peruvian Cuisine (Fundación Felipe Antonio Custer)
6-5 - Asia
China – Tibet Culinary Journey (China Tibetology Publishing)
Hong Kong – Dominica‘s Bo Bo Ho, Domenica Yang (Joyfool Books)
Laos – From Honeybee to Pepperwood, Creative Lao Cooking (Friends International)
UAE – Simply Satisfying Cooking, Farida Nawab (Farida Nawab)
6-6 - Australia / Pacific
Australia – Guillaume Food for Friends, Guillaume Brahimi (Penguin)
One Egg is a Fortune, Nina Jacobson, Judy Kempler (One Egg is a Fortune)
The Food Lover’s Diet, Dr.Penelope Small (Allen and Unwin)
Peninsula Cooks (Peninsula School)
6-7 - Europe
France – Manuel de Cuisine Populaire, ANDES (Menu Fretin)
Ireland – Tweet Treats, Jane Travers (O’Brien Press)
Sweden – Lustfyllda Mellanmäcl för svart Sjuka bar barn (Norrlands Universitetssjukhus)
UK – Cook with Kids, Rob Kirby (Absolute Press)