By Edward Nawotka
The Gourmand World Cookbook Awards have announced the winners for individual “best of” awards for cookbooks from 57 countries. One overall winner will be announced on March 3, 2011 on the opening day of the 2011 Paris Cookbook Fair.
The Gourmand organization also released stats on the worldwide cookbook industry and cited particularly strong growth in Asia and Latin America -– where the number of cookbooks has risen between “10 to 20%,” compared with more modest growth of 5 to 20% in the West (France, for example, had 9% growth in the number of cookbook titles for the first three quarters of 2010).
The winners, listed by country, title and publisher, are as follows:
Argentina : Siete Fuegos, Mallmann, Kaminky (V-R Editoras)
Australia : Bentley (Murdoch Books)
Austria : Sacher (Styria)
Bangladesh : Sasto Sochaton Ranna, Keka Ferdousi (Anannya)
Belgium : Dix Petits Doights Pleains de Chocolat, Pierre Marcolini (Racine)
Bhutan : Foods of the Kingdom of Bhutan (Bhutan Foundation)
Canada : Glutton for Pleasure, Bob Blumer (Whitecap)
Chile : Gastronomía del Mar (Gourmet Patagonia)
China : Official Health Food, Master Chef Du Guang Bei
Colombia : Secretos de la Parrilla, Bernardo Gómez Cortazar (Gama)
Costa Rica : Saberes y Sabores de Boruca, Leila Garro Valverde (Gama Print)
Czech Republic : Czech Home Cook, Jitka Rakoskikova (Mlada Fronta)
Denmark : Paul Food, Paul Cunningham (Politiken)
Ecuador : Cocina de Autor, Santiago Chamorro (Sesos Creación Visual-Unimarket)
Finland : Olo (Teos)
France : 1 Canard, 2 Daguin (Sud Ouest)
Ghana : Ghanaian Cook Book, Sophia Manu (Adaex Educational Publication – Accra)
Germany : JW4 (Wissler Group)
Greece : Every Day , Argiro Barbarigou (Liberis)
Hong Kong : Grandma, Grandpa Cook (MCCM Creations)
Hungary : Segal Viktor – Colours and Taste (Book Publishing)
Iceland :Silver of the Sea, Volundar Snaer Volundarsson (Salka)
India : Byriani-Pratibha Karan (Random House India)
Ireland : Catherine’s Italian Kitchen , Catherine Fulvio (Gill & Macmillan)
Italy : Food Designing, Marti Guixe (Corraini)
Japan : 12 Roads and Stories of the Foods, Chieko Mukasa (Heibonya)
Latvia : Est Ir Tava Daba (Zvaigzne)
Laos : Food from Northern Laos – The Boat Landing Cookbook (Galangal Press)
Luxembourg : Henri Schumacher Pâtissier (Guy Binsfeld)
Lebanon : Mouneh (Barbara Abdeni Massaad)
Malaysia : Kulit Manis, A Taste of Terengganu’s Heritage. Puan Rosita Bt Abdullah (My Viscom)
Malta : Pippa’s Festa , Pippa Mattei (Miranda)
Mexico : Los Top Chefs de Mexico (Larousse)
Morocco : Le Figuier de Barbarie (Alwifak)
Netherlands : Toscanini Venticinqe (Toscanini)
New Zealand : Me’a Kai, Come Eat, Robert Oliver, Dr.Tracy Berno, Shiri Ram (Random House NZ)
Norway : Ekte Mat, Andreas Viestad (Cappelen Damm)
Peru : History, Anecdotes, and Some Recipes from Peruvian Cuisine, Berit Knudsen (Iandu)
Philippines : An Invitation to Malacañan (Art Post Asia)
Poland :Nature of Polish Cuisine – Woicieh Modest Amaro
Portugal : 2780 Taberna (Bertrand)
Russia : Larousse Gastronomique (Chernov)
Singapore : Above and Beyond, Singapore Airlines (Marshall Cavendish)
Slovenia : Ljubezen Skoz Zwloswx (Vale Novak-Gorenjski Tisk)
South Africa : Koekemakranka Khoi-Khoin Kultuurgoed en Kom-Kuier-Kos Renata Coetzee (Lapa)
Spain : Las Cocinas del Camino de Santiago (Al Gusto)
Sweden : Syrat –Sour (Informationsförlaget)
Switzerland : Fusion Pur (Betty Bossi)
Trinidad Tobago : Ah´Len – Welcome (Syrian Lebanese Woman’s Association)
Turkey : Tadi Damagimda Kaldi, Mehmet Soykan (Food in Le Gastronomy)
UAE : Arabian Dreams, Aaron Maree (Motivate)
Uruguay : Gastronomía de las Costas de Rocha, Juan Antonio Varese (Cruz del Sur)
UK : Noma, Rene Redzepi (Phaidon)
USA : The Essential New York Times Cookbook, Amanda Hesser (Norton)
Venezuela : Las Recetas Olvidadas, Gamal El Fakih Rodríguez (Speedread)
Please note, we’ve done our best to spell check the list as released by the Gourmand organization, but errors may still be present.