2.- BEST DESSERTS BOOK

Desserts and pastry books sell well to a devoted professional public and serious amateurs. The publishers are often small and very specialized, such as Christian Brandstätter in Austria, Les Editions de LIf in France, Vilbo in Spain.

1996

1997 Pierre Hermé (Montagud)

1998 Spain – Frederic Bau (Montagud)

      Albert Adria (Empuries)

1999 Italy – Luciana Polliotti (Mondadori)

2000 Spain – Oriol Balaguer (Montagud)

2001 US – Richard Leach (John Wiley)

2002 France – Alain Ducasse, Frederic Robert (Alain Ducasse)

2003 Japan – Yukiko Ohmori (Shibata)

2004 Italy – Luca Mannori (Chiriotti)

2005 Korea – Young Mo Kim (Dream)

BEST IN THE WORLD

April 7, 2007

FINALISTS

1.-ARGENTINA

Galletitas y otros Bocados Deliciosos

 Emi Pechar

 (Atlántida – Argentina)

The young author is very much experienced in pastry. She offers imagination and easy techniques to make surprising efficient recipes at home, which will work.

2.-AUSTRIA

Die Zuckerseiten Österreichs

 Rudolf Kotschever

 Gerry Loibelsberger

 Photos: Gerhard Wasserbauer

 (Christian Brandstätter-Austria)

Christian Brandstötter has won several Gourmand Awards in the past. This pastry book focusing on the best sweet Austrian recipes is outstanding. It is the work of great authors with a great publisher striving for excellence year after year.

3.-CHINA

 The Desserts of Le Bouquet

 (Cite-Taiwan)

Le Bouquet in Taiwan is an elegant restaurant, now with an equally high class and trendy desserts book. The recipes are well explained, and the photography is outstanding.

4.-FINLAND

 Leivo pienin pistein

 Kevytleivontakoulu

 Sirpa Talka

 (WSOY)

Desserts are a treasure in Finland and so is this book.

5.-FRANCE

Chocolat et Gourmandises

 Par Michel Galloyer

 Le Grenier à Pain

 Préface: Christophe Muller

 Réalisation patissière: Vincent Joly

 Direction Artistique: Stephane Blanchet

 Photographie: Moussa Elibrik

 Stylisme : Sophie Fort

 (Les Editions de LIF)

Michel Galloyer comes from Angers in the Loire Valley, the town where Cointreau Liqueur is made. Publisher Editions de LIf focuses on bakery, pastry and desserts and has won a Best in the World for a bread book in 2004.

6.-GREECE

Light Desserts

 Theodoros Pagiatakis

 Anastasios Protopsaltis

 (Les Livres du Tourisme)

The book contains recipes of light dessert easy to make with full nutrition analysis.

7.-HONG KONG – CHINA

Make Up Concept

 New texture, new combination, new presentation

 The dessert of tomorrow

 By Bonelli Gianluigi

 Foreword by Albert Adrià

 General coordination: Olivia Ping

 Photography: Oliva Ping, Cindy Ho

 (Chocolaterain.com/Bonelli-Hong Kong)

A book that has taken cookery to unexpected heights and in which the senses are of great importance – Albert Adrià

Make Up Concept is one of the most inspiring books this year in all categories. It does not have recipes, the author welcomes inquiries and will give them out upon request. It is an art book, truly creative, personal, but generous and rewarding for the readers in all senses.

8.-HUNGARY

Muffinok

 Korpadi Peter

 Patyi Arpad

 (Alexandra)

Muffins become glamorous and fashion in this Hungarian cookbook. It is a success for the photographer, and the author, who complement well each other.

9.-KOREA

Roll Cake, Cheesecake, Pound Cake,

 3 Collections

 Kim Young Mos Master Baking Serie

 (Giraffe Publishing-Korea, Dream Character-USA)

Kin Young Mo is the president of the Korean Bakers Trade Association. He won the Best in the World Award for dessert and pastry book in 2006 in Kuala Lumpur.

10.-THE NETHERLANDS

Koekje

 Jonah Freud

 (Uitgeverij de Kookboekhandel)

Jonah Freud has a cookbook retail store in Amsterdam. This is her first venture as an author and publisher. It is a real success because she knows the needs of the public. Her book is a cousin of the french bestsellers by Sophie. It should be translated! See Sweden, same category, below.

11.-SLOVENIA

Sladice

 Uelika Kuharska Zbirka

 Urban Demsar, Janez Puksic, Zare Kerin

 (Dnevnik)

Slovenia is a small country with a treasure with its cooking, pastry and wine. It makes more wine than Canada, better pastry than many of the countries in the same area, and the cooking is both traditional and creative.

12.-SPAIN – CASTELLANO

Paco Torreblanca

 Author: Francisco Torreblanca

 (Editorial Vilbo)

Vilbo and Paco Torreblanca already won Best in the World for desserts in Barcelona in 2003. This year their new book reaches new heights, it is breathtaking in its controlled innovation, its towering technique, and its creativity.

13.-SPAIN – GALLEGO

Reposteria en Galicia

 219 Receitas

 Fina Casalderrey

 Mariano Garcia

 (Gastronomia Xerais)

The authors conducted serious research across Galicia, in Northwest Spain, through the towns and villages restaurants, at the libraries. The book is divided in four parts: a history of pastry in Galicia, tips and techniques, creams and basics of Galicia pastry, plus 200 recipes with their history. A reference work.

14.-SWEDEN

Två systrars söta: 170 frestelser från The Cookbook Café
Lisa & Monica Eisenman, Kristina Hagström

Photo: Helén Pe

Layout: Monica Eisenman, Yvonne Berggren

(Forum)

 These book-loving sisters opened a cookbook café. Now they are having a great success of their own with their book of pastry. See the Netherlands, same category, above.

15.-UK

 Leiths Baking Bible

 Susan Spaull and Fiona Burrell

 (Bloomsbury)

Leiths Baking Bible covers every aspect of baking. You will find all the classic recipes here, and innumerable tempting with an emphasis on technique, especially invaluable for a book on this subject. Leiths School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. There is a commitment to classical techniques and methods but with a fresh and modern approach. The guiding principle of the teaching at Leiths School is to impart enthusiasm for the trade and instil a lasting love of good food and wine in students.

16.-USA

Tartine

 Elisabeth Prueitt, Pastry Chef

 Chad Robertson, Master Baker

 From San Francisco Tartine Bakery

      Photography by France Rufenach

 Printed by : C-C Offset Printing Hong Kong

 (Chronicle)

The authors share the recipes and their secrets, with practical kitchen notes. The book is a reference for pastry chefs already. The book has great photography and design; it is a perfect example of the production of Chronicle, one of the best cookbook publishers in the US.