4.-BEST FISH AND SEAFOOD BOOK

There are suddenly much fewer fish books worldwide in 2006 than in 2005. This could be due in the short term by the weaker health trends focusing on alternatives to meat, and less talk about Omega 3 and the healthy aspects of fish. It could reflect also the long-term trend of the disappearances of cheap fish stocks in the oceans worldwide, as well as an increase in awareness of the environmental and health issues of fish farming.

1998 US – Maguy Le Coze, Eric Rippert (Doubleday)

1999 US- Leslie Beal Bloom, Marcie Vurploeg (Scholastic)

2000 Portugal – Mario Varela Soares (Colares)

2001 UK – Rick Stein (BBC)

2002 Hungary – Cey-Bert Robert Gyula (Uhu Magyar Kunyuklub)

2003 Spain – Andoni Luis Aduriz (Montagud)

2004 Belgium – Karel Puype (Stichting Kunstboek)

2005 Germany – Thomas Ruhl (Umschau)

BEST IN THE WORLD

April 7,2007

FINALISTS

1.-CANADA

Poissons

Jean-Paul Grappe

(Éditions de lHomme)

The author is professor in one of the best cooking schools in Quebec, and experienced writer of many cookbooks. He is also a great international traveller.

2.-CHINESE

The Complete Book of Dried Seafood and Foodstuffs

 Yang Wei Xiang, Lin Chang Zhio, Zhao Pi Yang

 (Food and Beverage World – Hong Kong)

Dried seafood is a basic component of Chinese cuisine which is now nearly unknown in the West, although it was quite present in the past centuries. This book is most useful and welcome, in its great design which makes it easy to read and understand.

3.-FRANCE

 Pêches de Haute-Mer

 120 Recettes autour du Monde

 Sylvie Girard-Lagorce

 Photos: Sophie Tramier

 Stylisme: Nathalie Nannini

 (Minerva)

Minerva is part of the La Martinière Group, which produces some of the most beautiful cookbooks in the world, including publishers like Aubanel and Stewart Tabori and Chang. This book is a perfect example of the quality in the design, photography and content.

4.-ITALY

Vivo e I Mercati del Pesce in Sicilia

 Andrea Zanfi

 Photography: Gio Martorana

 (Carlo Cambi)

 The best of charming fish markets of Sicily are immortalized in this master piece. It could well be the swan song of a type of way of life which has lasted for thousands of years. Hurry to see this book, which is available in English or Italian.

5.-NORWAY

Kultur Historisk Kokebok

 Rakefiskk

 By Halvor Heuch, Astri Riddervold

 Photos: Mona Gundersen

 Lutefisk, Klippfisk

 By Jahn Otto Johansen

 (Damm)

 This series of fine books on sea food is a documentation and celebration to traditions and heritage evolved from the landscape of fjords in Norway.

6.-PERU

Ceviches, Tiraditos y el Arte de los Pescados Crudos

 Gastón Acurio

 (El Comercio-Peru)

Ceviche is known worldwide as the traditional preparation of fish in Peru. This book is a reference by the most famous Peruvian chef. It is published by the leading newspaper group in Lima.

7.-PORTUGAL

1000 Receitas de Bacalhau

 (Girassol)

Cod is a staple everywhere around the Atlantic Ocean. Here we have 1000 Brazilian cod recipes in a very complete reference book.

8.-SPAIN-CATALAN

La Cuina del Peix

 Jaume Fabrega

 (Mina)

The author is an experienced food writer. In this book, he draws on his extensive knowledge to offer fish not only the best recipes from Catalan cuisine, but also from Greece, Morocco, China, Japan and America.

9.-SWEDEN

Ostron: en kulinarisk resa i tid och rum
Lars Hansare

Photo: Lars Hansare

Illustrations: Jane Hansare

Layout: Åsa Waldton

(B. Wahlströms)

The pages of the book are wet from the seas around the world, history, harvest and cooking and make you yearning for oysters.

10.-SWITZERLAND

Fisch Küche

 Annemarie Wildeisen

 (AT Verlag-Switzerland)

 Annemarie Wildeisen has already published several cookbooks. In this one, she gives easy or sophisticated recipes for many fish. There is more focus than usual on sweet water fish as it is common in land locked Switzerland.

11.-UK

The Cinnamon Club Seafood Cookbook

 Vivek Singh

 Photography: Jean Cazal

 (Absolute Press)

Absolute Press is one of our favourite publishers worldwide for the utmost care and exportize in publishing the best possible books. Since winning its first Best in the World Award in 1998, Absolute keeps every year the same high standards. The subjects are often ahead of new trends, such as this cookbook with its really different approach to seafood, which can inspire many readers.

12.-USA

Fish on a First – Name Basis

 Rob DeBorde

 (St. Martins Press)

Full of eye-opening fish facts, helpful seafood secrets, and delicious recipes, Fish addresses the biology, catch methods, preparation, and cooking of all popular sea creatures like crab, salmon, lobster, squid, tuna, clams, mussels, scallops, shrimp, oysters, and mahi mahi. Perfect for both novices and experts!