36.- BEST COOKBOOK

The best of the year in various countries compete with each other for the Best in all categories. This is the most prestigious category, with winning books selling well for years.

1996 France – Les Vignes de Sainte Colombe

Christian Signol

(Albin Michel)

1997 France – Le Culte du Vin

Baron Edmond de Rothschild and Nicolas de Rabaudy

(Gallimard)

1998 UK – Christies World Encyclopedia of Champagne and Sparkling Wine, by Tom Stevenson (Absolute Press)

1999 UK – Terroirs, by James Wilson

(Mitchell Beazley)

    France – Special Award of the Millenium

    Les Vins du Siecle

    Philippe Faure-Brac

    (EPA)

2000 France – Le Vin de la Rome Antique, by Tchernia and Brun

(Glenat)

2001 France – Bordeaux et Ses Vins, by Ch.Cocks and Bruno Boidron

(Feret)

2002 Sweden – För Alle Sinnen (Systembolaget)

2003 UK – Michael Broadbents Vintage Wine, Fifty Years of Tasting Over 3 Centuries of Wine, by the Worlds Most Experienced Taster (Webster – Little Brown)

2004 UK – Wine Report 2005, by Tom Stevenson and his team of world experts (Dorling Kindersley)

2005 Norway – Tom Victor Gausdal (Forlaget)

BEST IN THE WORLD

 April 7, 2007

1.-CHINA

Shanghai Gong De Lin Restaurant

 Chief Editor Sheila Long

 (CHLIP-Beijing)

This is the cookbook of one of the best vegetarian restaurants in China now, known and respected much beyond Shanghai. This book is an excellent introduction to the best of the Chinese vegetarian food.

2.- DENMARK

Tre Stjerner

 Bent Christensen, Thomas Rode Andersen

Tom Uldall

 Photos: Claes Bech-Poulsen

 Redaktor: Henrik Kerrn – Jespersen

 Grafisk Design: Soren Damstedt

 (Aschehoug)

In all of northern Europe, there is much respect for the Michelin Stars ratings, wich is seen as the only real independent and objective system. This book is superb, and a tribute to excellence in cooking and publishing, in photography and design. The Danish quartet has created a great book with personality on the art of transforming selected products into ultimate experiences of gastronomy at the best of restaurants, the Three Stars.

3.- FRENCH - FRANCE

Tout Robuchon

 Joel Robuchon – Vincent Noce

 (Perrin)

This is Robuchons Bible reference book, with no illustrations or photos. It includes 650 original recipes which have been revised for 2 years by the Robuchon team out of a potential list of 1000. The price of 25 Euros is low on purpose to reach the maximum number of readers.

4.- PERU

Perú, Mucho Gusto

 Desarrollado por encargo de la comisión de promoción del Peru.

 Promperu

 In English and Spanish

 Dirección: Bernardo Roca Rey Miró Quesada

 Edición: Hirka Roca Rey Dietschi, Raul Castro Pérez

 Asesoría Gastronómica: Luis La Rosa Cabizza

 Edición de Diseño: Claudia Burga-Cisneros Pizarro

 Diseño: José Antonio Mesones del Rio

 Edición de Fotografía: Cecilia Durand Torres

 Edición Adjunta de Fotografía: Sergio Urday Larrea

 Subedición de Fotografía: Paola Nalvarte Abad

 Coordinación de Fotografía: Silvana Velarde del Castillo

 Investigación de Fotografía: Cynthia Baquero Sotil

 Fotografía de Retratos: Sergio Urday Larrea

 Fotografía de Recetas: José Cáceres Benavides

 (Editora El Comercio – Peru)

The promotion of food tourism is done with much taste in this world class book. It should be seen by all publishers and tourism offices. The huge team that cooperated on this enormous project is very professional.

 Congratulations!

5.- SPAIN

Paco Torreblanca

 Autor: 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.