28.- BEST BOOK FOR FOOD PROFESSIONALS

There are now books for food professionals in all countries. Publishers are usually specialized. These books also appeal to the sophisticated public beyond professionals.

1998 US – Wayne Gisslen (John Wiley)

1999 US – Culinary Institute of America

2000 US – Cia Knife Kit (John Wiley)

2001 US – Barbara Gibbs Ostmann, Jane L.Baker (John Wiley)

2002 Germany – Claudia Schmidt (Teubner-GU)

2003 UK – Caroline Waldegrave-Leith (Bloomsbury)

2004 Italy – Heinz Beck (Bibliotheca Culinaria)

2005 Cuba – Yamir Pelegrino (Intergráfica)

BEST IN THE WORLD

 April 7, 2007

FINALISTS

1.- AUSTRIA

Service – Die Meisterklasse

 Wilhelm Gutmayer, Heinz Lenger, Walter Kalenka, Hans Stickler

 Photos: Bettina Viktor, Ulrike Köb, Wolfgang Kraml

 (Trauner-Austria)

Trauner is a specialized publisher with great books. This master class on service is excellent.

2.- BRAZIL

Aquim, Uma Familia Apaixonada pela Gastronomia

 Photos: Alexander Landau

 Texto: Suzete Ache

 (Senac)

 This excellent banquet, feasts and entertaining book is made even better by its high quality photography. Senac is the leading cookbook publisher for professionals from the food sector in Brazil (with Melhoramentos the clear leader for the public sales)

3.- CHINA

Natural Gourmets Kitchen

 Chef Julian Cheng

 Editor: Cecilia Kwok

 Photo: Johnny Han

 Printer: C-C Offset Printing

 (Food Paradise Publishing – Wan Li Books – Hong Kong)

There is very high demand in China for books for training for the kitchen and restaurant service.

4.- FRANCE

Escales dException avec Flexipan

Carte Blanche  à 90 Chefs du Monde Entier

90 Recettes Sucrées et Salées par les plus grands Chefs du Monde

Photos: Frederic Lebain

(Demarle)

This book is one of the best in France this year, due to its outstanding design and photography. The respect for the photographers has conducted even to a separate printing of the best photos. The book is available in English, and must be seen by all serious publishers, chefs, and cookbook lovers.

5.- GREECE

The Cookbook of the Chef dOeuvre

 Chef School

 Dina Nicolaou

 Photos : Dyonissis Antonopoulos

 (Adverta Publishing Co)

It is most interesting to see that this cooking school has taken a French name. Le Chef dOeuvre was the graduating practical work needed from apprentices in the Companion system of learning of trades in the Middle Ages in France. It now means masterpiece.

6.-JAPAN

Cool Tools – Cooking Utensils from the Japanese Kitchen

 In English

 Kate Klippensteen

 Photos by Yasuo Konishi

 (Kodansha International)

 Anyone serious about Japanese cuisine should get this unique book. The explanations and photos are clear and beautiful. Kodansha International is now publishing some of the very best food books in the world.

7.- NORWAY

Kjokkentips

 Ingrid Espelid Hovig, Scott Givot

 (Gyldendal)

The grand old lady of the Norwegian kitchen shares her bubbling knowledge, with Scott, the warm-hearted elegant kitchen expert from Chicago. 

8.- SPAIN

Manual Didáctico de Cocina, 2 Tomos

 Jesús Camarero Tabera

 Profesor, Escuela de Hostelería de Málaga

 (Innovación y Cualificación)

In two volumes, this reference book takes the reader through classics, as well as regional, national, international cookery; it even covers innovation

9.- SWEDEN

Den tekniske kocken: recept och förklaringar till varför vissa saker händer i köket

Per-Olof Hegg, Rickard Nilsson

Photo: Per-Anders Jörgensen

Illustrations: Anna-Penna, Lars Esselius

Layout: Johanna Blomberg, Christina Britton

(Jure)

Rickard Nilsson is a pioneer on television cooking and has been cooking for NASA, now he illustrates the cooking chemistry with clarifying illustrations. 

10.- USA

Setting the table. The transforming power of hospitality in business

 Danny Meyer

 (Harper Collins)

This book is for professionals, but it is such a good story that it interested the general public in the United States.