25.- BEST BREAD BOOK

The increase in the quality of bread is now worldwide. This is also true for the demand in bread books. Some publishers have built their healthy cookbook division thanks to bread machines books, such as Romain Pages in France. Others follow the trend with reference books.

1998 US – Mary Ann Esposito (William Morrow)

1999 –

2000 Italy – Massari, Zoia (Pavoni)

2001 France – Christine Armengaud (La Martinière)

2002 US – Peter Reinhart (Ten Speed)

2003 US – Rose Levy Beranbaum (WW Norton)

 France – Erk Kayser, JC Ribaut (Solar)

2004 France – Frederic Lalose (Editions de LIf)

2005 Japan – Philippe Bigot (Shibata)

BEST IN THE WORLD

 April 7, 2007

FINALISTS

1.- CANADA

Pain

 Josee Fiset et Eric Blais de Première Moisson

 (Editions de lHomme-Québec)

In Québec, bread has been very important. This new book shows the life of bread today, with bread chains such as First Harvest, Première Moisson, at the forefront of the bread new culture in Québec.

2.- FRANCE

Pains d'Hier et d'Aujourd'hui

 Mouette Barboff

Photos Marc Dantan

(Hoebecke)

Mouette Barboff is one of the top two or three experts in bread in France. Her book on past and present bread is a serious and easy to read view of the status of bread in the food culture.

3.- ISRAEL

 Bread Culture: Symbol of Faith, Staff of Life

 (Israeli Museum)

 This book gives a view of the history of bread around the world, with a its symbols and meanings. It is an important book.

4.- SWEDEN

Underbart är gott : klassiska kakor från flickorna Lundgren
Christian Callert

Photo. Mikael Olsson

Layout: Helen Sköld

Cover: Jens Fänge

(Arena)

In 1938 seven sisters started a countryside café. Today people still make a pilgrimage to get their cookies. The book looks into photo albums and recipes.