Gourmand Magazine 13

G O U R M A N DM A G A Z I N E

Issue 13 / August 2011The International Cookbook Revue

Remarquable female cookbook authors

The New Women Power

PLUS:Paris Cookbook Fair 2012

Meet the Best Chinese ChefsAfrica: Discover a Culinary Giant

Publisher: Edouard CointrEau

editor-in-chief: olaf PlotkE (V.i.S.d.P.)Photos: tibor bárány, olaf PlotkE

PariS Cookbook fair CoVEr by Carl WarnEr

Adress of mediA owner And Publisher: Gourmand intErnational

marquéS dE urquijo, 6-bajo a., madrid, 28008, SPain

WWW.Cookbookfair.Com

editoriAl office: Gourmand maGazinE

olaf PlotkE

lohbErG 3747589 uEdEm, [email protected]

WWW.Gourmand-maGazinE.Com

Issue 13 / August 2011

page 2

G O U R M A N DM A G A Z I N E

index

8

14

if you arE intErEStEd in PiCturES of thE aWardS or thE Cookbook fair

PlEaSE ContaCt tibor bárány:WWW.tiborfoto.Com

[email protected]

+46 705 98 24 88

G O U R M A N D M A G A Z I N E

Paris Cookbook Fair 2012 3

Meet the Best Chinese Chefs 4

Back for Good - Sara La Fountain 5

Rose Elliot: Queen of Vegetarian Cooking 6

Suzanne Husseini Builds Bridges 7

News from the Gourmand family 16

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INTERACTIVE

The Gourmand Award Effect 8

Uncover the African Treasure 10

“The Paris Boulevard“ by Carl Warner 14

http://www.cookbookfair.com

http://www.tiborfoto.com

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The Paris Cookbook Fair begins to take sha-pe. From March 7-11, 2012, Paris will again become the world´s capital of wine and cookbooks. Gourmand expects more than 10,000 professional visitors during the days of the fair in the event center “Le 104“. This time Paris Cookbook Fair will offer three days for professionals and at the weekend two days for the public.

The invited country will be China. Publishers, authors and chefs will

offer a breathtaking look inside the long culinary history of their country (see also the next page). Brittany (Bretagne) is the invited French region. Brittany is the region that publishes the largest number of books in France af-ter Paris. It is a French region with a very lively cultural life and the strongest associations around the world, for the ten million “Bre-tons” descendants worldwide. The product focus will be on beer this year.

One of the oldest drinks in the world is famous all around the globe, from the nearly unknown beer giant Africa to the traditional beer countries Belgium, Germany or England to exotic beer nations as China or India. But the cookbook world will come to-gether in Paris alrea-dy a day before the opening of the fair. At the beautiful theater of Folies Bergère the next Gourmand World Cookbook Awards will take place March 6. By now more than

150 countries for cook-books and 64 countries for wine books partici-pate in the competiti-on. “Next year´s Gour-mand World Cookbook Award Gala will be the biggest ever”, says or-ganizer Edouard Coin-treau.

So prepare for a fan-tastic week in Paris: Save the date, book your stand, buy your tickets!

For further information please contact Gour-mand International:[email protected]


page 3

Welcome to the Capital of Taste

The Paris Cookbook Fair 2012, March 7-11

Picture: Carl W

arnerIssue 13 / August 2011

China is the Invited Country at “Paris Cook-book Fair”, March 7-1,2012, after Italy in 2011. The first large exhibition of Chinese cookbooks and wine books will attract profes-sionals who will discover the scope, quality and diversity of the Chinese Production. It is number one in the world in the quantity of titles, and the quality of the best books is now at world level. It is not surprising as China already prints many high quality in-ternational cookbooks. Printers will be present at Paris Cookbook Fair. There are 6 million chefs in China, with very strong professional me-dia and events. China Food Television has over one hundred emplo-yees at headquarters, plus 40 offices around China. These media will be present at Paris

Cookbook Fair. There will be demons-trations by Chinese Master Chefs, including women. The ten best young chefs in China will come to Paris. Each will represent one of the ten cuisines of China. They will be the winners of the national China

competition for chefs under 40 years old, or-ganized by the East Eat Media Group. The final stage is in September 2011, when the winners

will be announced. The ten chefs will cook in the style of the ten cuisines during demonstrations at Paris Cookbook Fair. The ten cuisines are An-hui, Cantonese, Fujian, Hunan, Jiangsu, Shan-dong, Sichuan, Zheji-ang, plus Imperial Cui-sine and Ethnic Cuisines (Xinjiang, etc).Master Pastry Chef Shi Jingqing and her as-sistant will come to be part of the Cuillère d’Or event at Paris Cook-book Fair, the Golden Spoon competition for women chefs. Both work and are disciples of Master Chef Du Guang Bei at Beijing News Plaza Restaurant.To match the best foods from China, there will be the best wines from China, nearly never seen before outside China. Chinese beer will also be present, as beer is a focus of” Paris

Cookbook Fair” in 2012. For professionals and the public, there will be conferences, presen-tations of books and round tables. Cuisine is a fundamental part of Chinese culture, as it is in France. As after France did, China should get UNESCO re-cognition for its culinary arts. UNESCO is based in Paris, and the “Pa-ris Cookbook Fair” will showcase the Chinese gastronomy. Finally, “Paris Cookbook Fair” will be a preparati-on for London Book Fair, April 16-18, 2012 where China is the market focus. China chefs and publishers, will meet again at The Cookbook Corner, a five year old partnership between Reed Exhibitions-The London Book Fair and Gourmand Internatio-nal-The Paris Cookbook Fair.


page 4

Invited Country at Paris Cookbook Fair, March 7-11, 2012

Meet the Best Chinese Chefs in Paris

Chef Du Guang Bei



Sara La Fountain (30) from Finland is an-nounced as the most beautiful chef in the world. But besides this the former model is not a celebrity who has discovered cooking as a new promotion platform. She is a real chef. Educated at the Culinary Institute of America, she worked in an US-restaurant and founded her own ca-tering company back in Finland. In 2006 she released her first cook-book called “A la Sara” which was awarded as the “Best First Cook-book in the World”. Af-ter TV series in Finland, England and the USA silence was settling over her.5 years later she is back with a new image, a

new styling and a new cookbook called “Pas-sion for Food”. “It´s true – I have changed in many ways”, says Sara.

“I am right now more aware and sure of what I am doing than I have ever been before.” Although she is obvi-ously a very beautiful woman, she waives of printing many pictures of herself in her cookbook. She lets her self-created dishes speak for them-selves. The recipes are mostly simple, but turn out to be a feast

of colors and a visual treasure. Sara La Foun-tain: “I think it is impor-tant, that people are able to prepare good food in some minutes and have a result that is

tasty, good looking and some-thing that you would like to offer your friends.”

Style is Sara´s second big passion. Since 2010

she is running a food and fashion blog on www.saralafountain.com. There she writes about new discove-ries and innovations or just about her normal

life. “It is a new kind of communication”, she says. “More interac-tive and more easy to follow. I really like to get in touch with people, inspire them or be inspi-red by them. “

Her open mind, her style and creativity fascinates food and fashion lovers in many countries. After pre-senting her new cook-book at the Paris Cook-book Fair she is now in talks with many foreign publishers, her TV series “Perfect Day” was sold to Germany and she ar-ranged a special Ame-rican diner for a Scandi-navian ferry line.

Things look good for Sara La Fountain. Just like her.


page 5

Sara La Fountain´s new cookbook after a 5 year pause

Back for Good


INTERACTIVE


http://www.youtube.com/watch?v=onXgQ8nuM0g

Would earth be a bet-ter place if everyone would life a vegetarian life? “Yes”, says British author Rose Elliot, who is entitled the “Queen of Vegetarian Coo-king”. “Being a vegeta-rian is the biggest con-tribution you can do for the environment.” Whe-ther you believe this or not you have to admit that Rose Elliot opened new doors for the vege-tarian cooking.

She published more than 60 vegetarian and vegan cookbooks, which were translated in more than 15 langu-ages, sold more than 3 million copies and has been ennobled by the queen for making British vegetarian cui-sine popular all around

the globe. Last year she published her master-piece: “Rose Elliot´s New Complete Vege-tarian” (Harper Collins) with more than 1,000 recipes. “I think this is definitely the best book I have ever released.”

Gourmand honored the “New Complete Vegetarian” as the Best Vegetarian Cookbook in the World in Paris this year. “It is nice that a worldwide cookbook award has a special category for vegetarian cookbooks. This gives us more recognition”, says Rose Elliot, who is for sure already a well-respected cookbook author.

Rose has lived a ve-getarian life since she

was a little girl. Once she asked her mother about how to prepare a fish dish. And her mo-ther replied that at first the fish has to be killed. “I can´t stand that an innocent animal has to die to feed me”, she says.

Rose has never again eaten meat. She star-ted to create dishes for vegetarian at a time when it was far away from being trendy. “But even in the late sixties and early seventies there were lots of peo-ple who were looking for a new, healthy and animal-friendly way of eating. But mostly the vegetarian recipes have been nothing special and it was no big fun preparing them.

The secret of a good dish is that it satisfies you. That´s easy with meat. For a vegetarian dish you have to create a recipe that is balan-ced and contains all the proteins you need.”

She created recipes that did not try to repla-ce meat but created completely new dishes that concentrate on the flavors vegetarian ingredients offer. “The-re is a universe of taste to discover which you probably won´t expe-rience when you stay focused on meat all the time”, she explains.

Rose Ellliot“Rose Elliot´s New Com-

plete Vegeatrian”Harper Collins

978-0007325610


page 6

After 60 books Rose Elliot has published her masterpiece

The Queen of Vegetarian Cooking



Suzanne‘s family emi-grated to Canada when she was very young. Suzanne‘s mother would pack her lunches of Fala-fel, Hummus, Labneh on home made Ara-bic bread. While at school children would notice her unusual sandwiches and invite questions like „what is that you‘re eating?“. And of course upon finding out her Arabi-an origin the children would tease her about her food choices.She took those curious children to her home to sample some of these dishes made by her mother and they loved it. Eventually the teasing stopped, Su-zanne was accepted and her exotic sand-

wiches became cool and she started taking requests for foods they too loved to eat. At that point in her life Suzanne realized that you can connect with people in the most profound way through food. It brings people from different cultures together at one common table. It builds a bridge of under-standing and fosters great friendships.Today Suzanne Huss-eini is a chef and food journalist. She is a con-stant traveller between

the East and West. She is a regular contribu-tor to BBC Good food magazine and is of-ten featured cooking on many Arabic and English speaking televi-sion programmes. She was the host of one of

the most popular cooking shows in the Middle East. She is now in the pro-cess of ta-ping new shows in Ara-

bic and English for a new channel coming soon. Suzanne‘s first book “When Suzanne cooks“ was launched in December 2010 in

English. The Arabic version of her book was just launched at Bloomingdale‘s in Du-bai on May 3, 2011.The book is about au-thentic Arabian dishes inspired by Suzanne´s fondest food memories and blended with an elegant, modern take. “I wanted to docu-ment this wonderful cuisine”, she says. “My mother was an ama-zing cook. And I am honoring my mother with every recipe in the book. It was her who taught me coo-king and raised my interest in the food of my heritage.“

“When Suzanne Cooks”Motivate Publishing

200 pages, 88 recipesISBN 978 186063 3027


page 7

Pho

to: O

laf P

lotk

e

Suzanne Husseini released her first cookbook in English

Building Bridges With Food


INTERACTIVE


http://www.youtube.com/watch?v=kv1ufMvoQdg&feature=channel_video_title

Paris,March 3,2011-Me‘a Kai,Come Eat, The Food and Flavours of the South Pacific, published by Random House New Zealand won the Gourmand World Cookbook Award for Best Cook-book of the Year. Author chef Robert Oliver from New Zea-land and photogra-pher Shiri Ram from Fiji both were present at the awards event at the historical Folies Bergere theatre.Co-author Dr. Tracy Berno had stayed in Christchurch to help her family and friends hard hit by the eath-quake. For the authors

and publisher,the emotion and gla-mour of the event were immediatly followed by numerous interviews,national and international te-levision news, a flood of digital and print media, and much partying, in New Zealand and across the South Pacific.

Five months later,the im-pact of the event is still gathering steam, and increasing its long

term effect. A Televisi-on series based upon the book is already planned,and the suc-cessful team is wor-king on a new project called Organic Sa-moa, a development

and reci-pe book that will link the organic farms to the tourist hotels of Samoa.

For Robert Oliver,

“Gourmand has ope-ned doors for the Pa-cific Islands. The world now pays attention

to our culture,and that helps us to build a strong network that promotes this culture and identity, and pass it over to following generations. And for me personnally, the award helped me to appreciate what Tracy, Shiri, and I have done, and that gave us self-confidence.Thanks a lot.“

The main effect of winning the top Gour-mand award is cultu-ral, beyond spoken words.

Continue on the next page.


page 8




What happened after “Meá Kai“ won the Best Cookbook in the World

The Award Effect


INTERACTIVE


INTERACTIVE

http://www.youtube.com/watch?v=tFt0F9FRRs0&feature=channel_video_title


page 9

“To know that a book about the people and the food of the Pacific islands has managed to reach such heights in Paris has been incre-dibly validating“ says author Robert Oliver. “I now notice that Paci-fic islanders talk about their cuisine, not just the food as before. And that is the beginning of a catalyst process that will change cuisine in the Pacific area. It can provide restaurants with menus linked to local agriculture that will nourish the region cullturally, economicly and nutritionally.“

This unique cookbook already had a big ef-fect during the produc-tion phase. The peole of the Pacific islands re-alized what a fantastic culinary treasure they had.They revived me-thods of planting and cooking,based upon their food traditions.The Gourmand award has

given this Pacific culi-nary culture a world-wide recognition,and chef Robert Oliver became the image of this effect. The New Zealand branch of the world famous cookery school Le Cordon Bleu offered him to become the chef ambassador representing New Ze-aland and the Pacific islands. Le Cordon Bleu also proposed to Ro-bert Oliver and his co- author Dr. Tracy Berno to develop a special Pacific islands module for their students. “It is

marvelous proof that the Pacific islands cu-isine is institutions wor-thy“, says Robert Oliver.

The main intention of the book Me‘a Kai was to give the people of the Pacific islands the self-confidence of preparing food from the home-grown ingre-dients as generations have done before.

With the global im-pact of the Gourmand award, this develop-ment became a kind of trend that affected

also countries outside the Pacific islands.Robert Oliver has rea-ched an agreement to develop restaurants based upon the Me‘a Kai cuisine concept in Shanghai, New Zea-land and the Pacific. As Robert Oliver says “This will act as a face for the Pacific islands food trade.Before the award success of the book, those products had no chance to compete with the volume ca-pacity of other conti-nents. But the stature of the Gourmand award puts us into a boutique high quality status“.

The next step is Euro-pe. Publisher Random House has invited Ro-bert Oliver to present Me‘a Kai at the Frank-furt Book Fair October 12-17,2011.

Interested in buying the foreign rights?

Please contact:[email protected]

Home in Auckland publisher Random House arranged a big party to celebrate the winning of the Gourmand Award: (f.l.) Make-

rita Potausi (CEO of PCF), Shelley Oliver (Robert Olivers sister), Robert Oliver, Nicola Legat (Publishing Director, Random House

NZ) and Dr. Tracy Berno (Me‘a Kai co-author).

Traditional dancers from Samoa performed during the celebration.

Issue 13 / August 2011Issue 13 / August 2011

Africa is the world‘s second-largest and second most-popu-lous continent. But when it comes to food the giant is like an uncovered treasure of ingredients, recipes and cooking tradi-tions.

“In the 21st century published cookbooks are still a new pheno-menon in Africa”, says Ethiopian environmen-tal and agricultural historian Jim McCa-an. The author of the Gourmand award-winning book “Stirring the Pot” is one of the biggest experts when it comes to the agri-cultural and cooking history of the Africa. The cooks have histo-rically been women and knowledge has

been perpe-tuated within an oral con-text. And Jim McCa-an stills won-ders that the chefs of the big restaurants in Ethiopia are even unknown outside of the hotel or restau-rant, in which they work: “Historically African artists refuse authorship of their creations, and coo-king is no different. Claims by individuals to artistry is a new ma-nifestation.”

In fact there is one Ethiopian chef who really has made it to the top: Marcus

Samuels-son. But

he grew up in Swe-den and is now New York-based chef. “His books are inspired by African ingredients, but they do not reflect historical reality”, says Jim McCaan.

In fact, there is not a

single African cuisine, either

historically or in

terms of the

eco-logical

founda-tions and

trans- fer in the world trade. Within Africa the areas of cuisine reflect phy-sical geography, language groups and the historical movement of ideas about taste, texture and cooking tech-niques.

Continue on the next page.


page 10

The Food of the Second Largest Continent

Uncover the African Treasure



page 11

Examples would be the Senegalese pas-sion for rice, versus the use of pounded yam fufu in Ghana, grated cassava (gari) in Nigeria, maize por-ridge in Eastern and Southern Africa and fermented teff injera in Ethiopia. Those are the staples on which sauces show locality of flavours. In South Africa and coastal areas of Mozambique, Angola, and coastal East Africa sauces can be curries from Indian Ocean contacts, use of peanut butter pea-nuts come originally from the New World but then from French influence in West Afri-ca, and, of course, the extensive use of capsi-cum peppers from the Caribbean and Latin America in the Atlantic trade early on.

But there is one Afri-can food export that people like nearly all

around the globe: coffee. “Coffee even stretches back into Africa further and more deeply than what is conventionally known”, says Majka Burhardt from Ethiopia, who wrote the book “Coffee Story Ethio-pia”. “Coffee is estab-lished in oral tradition far back as the tenth century B.C.” Today Ethiopia is known as the genetic home to coffee Arabica and thus the root of 70 percent of the world´s coffee supply. Maja Burhardt: “This me-ans that coffee you drink from Panama, Sumatra and Hawaii originally came from Ethiopia. Many of these connections are not know to the consu-mers, but the tentacles of origin stretch back strongly to Ethiopia.”

In her book “Coffee Story Ethiopia” Maja Burhardt tells the ma-

gnificent story of the coffee that conque-red the world. And even her books raises interest in other parts of the world. At the moment her publisher Ninety Plus Press is in talks with Asian and European companies. Maja Burhardt: “I think the hunger for infor-mation about Africa is growing and creates a special niches for African cookbooks.

We are in an exciting time where the desire for international tastes and the stories be-hind those tastes are appreciated. I think the trick is to create a book that goes bey-ond the food and into the culture to have greater relevance.”But although the in-ternational interest for African cookbooks is rising, the publishing inside the continent is still a challenge. “Cookbooks on Afri-

can food are primarily produced for an in-ternational audience and marketed in Ame-rica and Europe”, says Jim McCaan.

But both authors ap-preciate this raising international interest and think especially that the Gourmand World Cookbook Award for the “Best African Cookbook” plays an important role in this discovery of African food traditions. Jim McCaan: “The award highlights the beauty and nuance of world food traditions. And Africa deserves special recognition for its contributions to other world cuisines and for the various aesthetic traditions of flavors, techniques and biodiversity. The Gourmand World Cookbook Awards have a great potential role in uncovering this treasure.”

Majka Burhardt

Professor Jim McCaan



page 12

ANGOLA

Gastronomia AngolanaHelt Araujo(Bimby)

AUSTRALIA

Make it MoroccanHassan M´Souli(New Holland)

A Month in MarrakechAndy Harris(Hardie Grant)

BENIN

Le Fromage PeuhlBèatrice Lalinon-Gba-do(Ruisseaux dÁfrique)

Le meilleur de la Cui-sine BéninoiseValerie Vinakpon (Saveurs du Benin)

BOTSWANA

Botswana traditional recipes(NFTC Botswana)

CAMEROUN

Au rendez vous des Fêtes AfricainesFlorence Liz Seneyengue(Universal Media)

CONGO BRAZZAVILLE

La langue de la nourritureMfoutou(L´Harmattan)

CONGO KINSHASA

Les Saveurs du Congo KinshasaChantal Bondedi(Publibook)

EGYPT

Mobiliser le savoir pour éradiquer la faimIsmail Serageldin(Fayard)

ETHOPIA

Ethopian inspired CookingIan Finn(Snow Lion)

Exotic Ethiopian Coo-king Daniel Joe Mestin (Mestin)

Coffee Story EthiopiaMajka Burhardt (Ninety Plus Coffee)

FRANCE

La Cuisine de l’Afrique Noire

Florence Jessica (Aedis)

GABON

La Restauration informelle en Afrique SubsaharienneEtougne-Efe (L’harmattan)

How to cook a crocodile Bonnie Lee Black (Peace Corps Writers)

GERMANY

Wanderbild – Für Spit-zenköche für AfrikaAlla Grande (Kornmayer)

GHANA

The Ghana Cookery Book (Jeppestown)

Ghanaian cook bookSophie Manu (Adaex)

KENYA

The Ultimate Collection (Lions Club Menen-gai)

A taste of Kenyan CookingKarimbux (Kenway)

Alice Taabu’s cookery book Mike Nyumbay (Kenway)

LIBERIA

J is for Jollof Rice (One Moore Book)

MADAGASCAR

Ma Cuisine de Mada-gascarWilliam Tat Chuen (Jean Paul Rocher)

MAURITANIA

Peace Corps Maurita-nia volunteers (Little White Ebooks)

MAYOTTE

Le Petit livre d’Or de la Cuisine MahonaiseG. Nouraud (Orphie)



page 13

MOROCCO

Fille des Frontières Fatema Hal (Philippe Rey)

Le Grand livre de la Cuisine MarocaineFatema Hal (Hachette Pratique)

NAMIBIA

The Great boer book recipe book (Meat Board of Nami-bia)

My Hungry HeartAntoinette de Cha-vonnes Voigt(Venture Publications)

NIGERIA

The Kubeti book of Yoruba cookery (ESI)

Contemporary Nigerian CuisineFunke Koleesho’s (Jok)

PORTUGAL

Sabores de AfricaConceiçao Santos (Porto Editora)

REUNION

Le Grand livre des fruits et legumesDidier Vincenot (Orphie)

RWANDA

Indyo Yuzuye Iduya(Bakame Editions)

SENEGAL

YolelePierre Thiam (Lake Isle Press)

SEYCHELLES

Grow and eat your own foodDr. Nirmal Jiva Shah (Nature Seychelles)

SOUTH AFRICA

Cooked out of the Frying PanJustin Bonillo (Penguin)

Cooking from Cape to CairoDorah Sitole (Taffelberg)

South African indigenous foodsBomme Basenzanzi (Indi Zafoods)

Tastes of AfricaJustice Kamanga (Random House)

Khoi-Khoin Food CultureCoetzee (Lapa)

TANZANIA

The Bulawayo cookery book (Jeppestown)

TUNISIA

Cusiner AutrementZouhair Ben Jemaa (Simpact)

La Cuisine TunisienneZouhair Ben Jemaa (Simpact)

UGANDA

The Food Holiday UgandaErika Henson (Echo Media)

UK

The Settler’s cook-bookYasmin Alibhai Brown (Portobello Books)

The Imperial African

cookery(Jepperstown)

Healthy, West African and WiseAngela Tella (Illumina Press)

USA

Uncertain tastes Jon Holtzman (University of Califor-nia Press)

Stirring the pot James McCaan (Ohio University Press)

The African Food SystemPer Pinstrop-Anderson (Cornell University Press)

All those cookbooks have participated in the Gourmand World Cookbook Awards this year included. We believe nearly all are currently available.



page 14


After Argentinean painter Alberto Bali in 2010, French photo-grapher Denis Nidos in 2011, British “Food-scapes” photogra-pher Carl Warner has created the poster for “Paris Cookbook Fair 2012”.

Carl Warner is a British photographer who has worked in the adver-tising industry for the past 25 years.Just over ten years ago

he began developing an idea for making landscapes out of real food which has now been perfected into his own unique form of art which are af-fectionately known as ‚Foodscapes‘. This has led to many commissi-ons from food brands as well as the publi-shing of his first book „Carl Warner‘s Food Landscapes“ through Abrams in New York. He has recently com-

pleted work on his second book which will be for children and is currently working on a TV animation project which will hopefully inspire children to be more adventurous with their eating habits and promote healthier ea-ting within society.

In the “Paris Cook-book Fair Poster”, the Eiffel Tower is made of various chocola-tes. The butter beans

road is paved with brie cheese and champa-gne corks. The trees are parsley, broccoli and kale. The buildings are structured with various breads. The ta-ble is a cheese wheel. Finally, the book has a beef cover with ham pages.

To order your copy of this piece of art please contact Gourmand International:[email protected]


page 15

“The Paris Boulevard“ by Carl Warner

The Story Behind the New Paris Cookbook Fair Poster

Eiffel Tower:Chocolate muffin, Chocolate cake tiers with ras-pberries, Chocolate covered toffee latticeBalloons:CherriesTable top & Legs:Cheese wheel and celery stalksBook:Beef cover with ham pagesVase:Fennel, Rosemary and chives with pepper flowersPepper Mill:Shallots (onions)Mustard Pot & Spoon:Fig and celery stalkCoffee Cup and saucer:Parsnip and onionSaucer and coins:Fennel, carrots and radishes

Trees and bushes:Parsley, Broccoli and kaleRoad:Butter beansPavement & Bollards:Brie Cheese and Champagne corksBuildings:Spelt Crackers, breadsticks and wafersCurtains:Red and Yellow PeppersRoofs and Chimneys:Charcuterie (Garlic sausage and ham)Fruit stand Roof:Red, Yellow and Green peppersFruit stand:Cinnamon sticks and sliced brown breadFruits and Nuts:Strawberries, raspberries, gooseberries, gra-pes, almonds and ground nuts (Cheese cracker parcels)

ingredients


Chakall presented his sunny summer cuisine in Germany´s most important food show “Lanz kocht“ on the national broadcasting TV channel ZDF in july. It was his first appea-rance in the show, in which five celebrity chefs prepare dishes that will be tasted in each case by the other chefs and ana-lyzed. With Chakall there have been three other Gour-mand Award winners from Germany in the show: Horst Lichter, Alexander Herrmann and Michelin star chef Alfons Schuhbeck.

You can watch the show by ticking

on this link.

After 50 wine shows in 2008-2011, including Vinexpo 2009, China Food Television is pre-paring 100 wine shows for 2011-2013, in Chi-nese and English. The shows are grouped in 10 series of 10 tele-visions shows. There will also be 10 wine books in Chinese and English, published by Oriental Press, one of the leaders in China,with 2,000 books a year. China Food

Television is control-led 60% by private investors and 40% by CCTV. It broadcasts 24 hours a day in all 40 markets of main-land China. The shows are also available in South East Asia, and at private showing of the wineries. It has over 100 employees at its headquarters in Qingdao, Shandong, plus 40 offices around the country. President of Honour Edouard Cointreau is directly in charge of all interna-tional activities, and is the producer of all foreign shows.

Gourmand award win-ning French-German author and journalist Jörg Zipprick released the book “100 Dinge, die Sie einmal im Le-ben gegessen haben sollten“ (“100 things you have to eat once in your life“) together with Margit Schön-berger. The books is a dialogue in which Schönberger takes the position of the culinary layman talking about feelings concerning oysters, Foie Gras or stilton cheese while Zipprick explains facts about the food, the

production or the discussions around it. The book has been published by Ludwig in Germany.

“Jáime Monaco“ is the new book by French triple star chef Alain Ducasse released by his cook-book company Alain Ducasse Édition. This second book in his culinary travel series “Jáime...“ contains 170 adresses of re-staurant, pubs, bistros, markets and other culinary highlights. The book will be released in September, but a first edition has alrea-dy been released at the Côte dÁzur.www.alain-ducasse.com

Publisher Matthaes has now published

Ducasse´s “Best of Le Grand Livre de Cui-sine“ in Germany. The 700 pages book is printed in the original format 23 x 30 cm. “It contains the quint-essence of Ducasse´s kitchen“, says mana-ging director Bruni Thie-meyer of Matthaes.

Chef KC Wallberg (pic-ture below) from Swe-den became a judge in a French food televi-sion program. It is a re-ality program that will designate the French Top Tourist. The pro-grams will be broad-casted from August to early September on France2. Estimated number of viewers per episode is 1.5 million. Chef KC will account for several features about Swedish food, both trends, traditions and cooking.

Send us your news: [email protected]


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News from the Gourmand Family


http://www.zdf.de/ZDFmediathek/beitrag/video/1387878/Lanz-kocht%2521-vom-15.-Juli-2011#/beitrag/video/1387878/Lanz-kocht!-vom-15.-Juli-2011



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http://www.alain-ducasse.com

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Gourmand Magazine 13