See Gourmand Magazine “Summer Edition†- Gourmet Patagonia
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GOURMAND<br />
MAGAZINE<br />
The International Cookbook Revue<br />
Summer Special 2011<br />
150 Cookbooks for 75 Holiday Destinations<br />
Travel the World<br />
With Cookbooks
Photo: Olaf Plotke<br />
GOURMAND MAGAZINE<br />
If you take a look in<br />
the leaflet of the tour<br />
operators you will find<br />
phrases like “German<br />
and international<br />
cuisine”. This may be<br />
important for some<br />
vacationers because<br />
they don´t have to<br />
miss their “escalope<br />
with fries”. But “A stickin-the-mud<br />
will try noting<br />
new“ isn´t a good<br />
motto when it comes<br />
to travel.<br />
At the table is no<br />
space for prejudices.<br />
Who likes to eat should<br />
be open-minded<br />
enough to engage in<br />
the culinary mannerism<br />
of foreign countries.<br />
In fact a travel book is<br />
not needed to discover<br />
a country – a visit in<br />
a local restaurant with<br />
traditional dishes tells<br />
it all.<br />
You don´t know what<br />
is meant by the hieroglyphics<br />
on the menu?<br />
Don´t ask for it, just<br />
order it! What generations<br />
of natives have<br />
been eaten, probably<br />
might not taste us well,<br />
but it would help us to<br />
discover a new world<br />
and open our eyes for<br />
a deep understanding<br />
of the people and<br />
their history. And often<br />
the matter of taste is a<br />
matter of the personal<br />
horizon. And this can<br />
change by new impulses.<br />
There is so much more<br />
than taste a traditional<br />
dish offers us: It tells us<br />
about the scantiness<br />
or the copiousness of<br />
a country, about the<br />
economy, the religion<br />
and the history. Just<br />
think of the Arabian<br />
conquest of Spain or<br />
the long trade tradition<br />
of the Netherlands –<br />
both had strong effects<br />
on the cuisine.<br />
But who flies to Egypt<br />
only to lie at the<br />
beach or to get liquored<br />
in the all-inclusive<br />
hotel, would not make<br />
experiences like this.<br />
Who likes to travel<br />
and not only to make<br />
holiday has a desire for<br />
the new impulses and<br />
new horizons. For him<br />
to travel is like being<br />
on an expedition.<br />
But you don´t have to<br />
travel by plane, train,<br />
car or bike to experi-<br />
Summer Special 2011<br />
Culinary Travel Books Invite You to Experience a Foreign Country<br />
Around the World<br />
in Cookbooks<br />
ence another country.<br />
Everything you need is<br />
already in your house,<br />
on the bookshelf of<br />
your kitchen!<br />
A good cookbo<br />
ok with the best recipes<br />
of a foreign<br />
country is the best<br />
entrance card to a<br />
foreign country. And<br />
if you have more of<br />
them, you can leave<br />
for a voyage around<br />
the world in cookbooks.<br />
Or as Chinese philosopher<br />
Laotse wrote<br />
in his masterpiece<br />
“Tao te king“: “Without<br />
going out of your<br />
door, you can know all<br />
things on earth.”<br />
He is right, isn´t he?<br />
(by Kathrin Plotke and<br />
Evert Kornmayer)<br />
page 2
GOURMAND MAGAZINE<br />
75 Destinations, 150 Books<br />
Cookbook<br />
Tourism<br />
One of the best souvenirs you can bring from your summer<br />
travel is a cookbook or a wine book. You can even stay at<br />
home and travel by reading.<br />
Here are for 75 destinations our recommendations of very<br />
recent publications. Most of these books are in English (100<br />
out of 150). If they are available only in the original language,<br />
you will find them marked with a *.<br />
Most of the books are available by internet.<br />
Antigua<br />
“Table Manners - A Culinary Review of Hospitality in Antigua and Barbuda“<br />
(Food and Drink Caribbean)<br />
Argentina<br />
“Quesos de America del Sur“ - Cheeses of South America<br />
(Albatros) *<br />
Australia<br />
“Australia´s First Families of Wine“<br />
John Wiley<br />
“Wine, Terroir and Climate Change“<br />
Dr. John Gladstone (Wakefield Press)<br />
“Taste Le Tour“<br />
Gabriel Gaté (Hardie Grant)<br />
“Livwise“<br />
Olivia Newton-John (Murdoch Books)<br />
“Aboriginal People and Their Plants“<br />
Philip A. Clarke (Rosenberg)<br />
“Shannon Bennett´s New York“<br />
Shannon Bennett (Melbourne University Press)<br />
Summer Special 2011<br />
page 3
GOURMAND MAGAZINE<br />
Australia<br />
“Manu´s French KItchen“<br />
Manu Feildel (Penguin)<br />
“A Food Lover´s Pilgrimage to Santiago de Compostela“<br />
(Penguin)<br />
“Energy Cuisine“<br />
Lanserhof Health Center (Löwenzahn)<br />
“Barbados Rum Shops“<br />
Peter Laurie (MacMilian Caribbean)<br />
Belgium<br />
“Desserts“<br />
Roger van Damme (Studio 100) *<br />
“In De Wulf“<br />
Kobe Desramaults (Stichting Kunsboek) *<br />
“MAS is Meer“<br />
Museum Aan de Stroom (Lannoo) *<br />
Bermuda<br />
“Bon Appetit, Bermuda“<br />
Jean Claude Garzia (Gibbons)<br />
“Best Bermuda Coffee“<br />
Mark Melvin (Melvin)<br />
Bhutan<br />
“Foods of the Kingdom of Bhutan“<br />
Nagamatsu (Bhutan Foundation)<br />
Brazil<br />
“Gastronomia Solidaria“<br />
(Melhoramentos) *<br />
“Street Gastronomy“<br />
Carioca Guia (Editora Arte Ensaio)<br />
“Confeitaria Nacional“<br />
Luis Farias (L M) *<br />
Summer Special 2011<br />
page 4
GOURMAND MAGAZINE<br />
Bulgaria<br />
“100 Essential Recipes“<br />
Martin Miller-Yianni (lulu)<br />
Cameroun<br />
“Saveurs Africaines“<br />
Florence-Liz Eyengue (Universal Media and Video) *<br />
Cambodia<br />
“Cooking the Cambodian Way“<br />
(Caring for Cambodia Ngo)<br />
Canada<br />
“From Pemmican to Poutine“<br />
Chef Suman Roy (Key)<br />
“Best Recipes Ever, from Canadian Living“<br />
(Random House)<br />
“Feeding the Family, 100 Years“<br />
(Royal British Columbia Museum)<br />
“Des Mets et des Mots (un roman)“<br />
Szalowski, Apollo (Les Intouchables) *<br />
Chile<br />
“<strong>Patagonia</strong> Chilena“<br />
Fantini (<strong>Gourmet</strong> <strong>Patagonia</strong>)<br />
“Fuegos, Hornos - Rapa Nui - Easter Island“<br />
(Catalonia) *<br />
“Historia y Cultura de la Alimentación en Chile“<br />
(Catalonia) *<br />
China<br />
“Chinese Wine“<br />
(China Intercontinental - At Airports)<br />
“Rougiè Foie Gras in Chinese Cuisine“<br />
Chef Da Gong (Guangxi)<br />
Summer Special 2011<br />
page 5
GOURMAND MAGAZINE<br />
China<br />
“Chinese Culinary Culture“<br />
Luis Farias (L M)<br />
“Chinese Fod Life Care - A Natural Way to Health“<br />
(China Intercontinental - At Airports)<br />
“Food on the Silk Road“<br />
Chef Wan, Yvan Cadiou, Chakall, James McIntosh (Qingdao Publishing) *<br />
“Fine Drink - Chinese Cuisine, Wine“<br />
Thomas Chung (Hubei Science and Technology)<br />
Colombia<br />
“Cartagena de Vedde Vedda“<br />
(Fondación Transformemos) *<br />
“Ceremonial de la Etiqueta de Mesa“<br />
Martha Lucia Eastman Velez (Funandi) *<br />
Costa Rica<br />
“Cocina Fusion“<br />
Isabel Campabal (Jadine)<br />
“Saberes y Sabores de Boruca“<br />
Leila Garro Valverde (Gama Print) *<br />
Croatia<br />
“Moja Zima“<br />
Tomislav Spicek (Profil) *<br />
Cuba<br />
“De la Chicha a la Cerveza Plaza Vieja“<br />
(Bolena) *<br />
Curacao<br />
“Authentic Dutch Caribbean Cuisine“<br />
Desirée Da Costa-Gomez (Desirée <strong>Gourmet</strong>)<br />
Summer Special 2011<br />
page 6
GOURMAND MAGAZINE<br />
Cyprus<br />
“Mint, Cinnamon and Blossom Water“<br />
Ivy Liacopoulou (Create Space)<br />
Denmark<br />
“66 Best Restaurants - Nordic Countries“<br />
(Bent Christensen)<br />
“Den Nordiske Dietten“<br />
Trina Hahnemann (Gyldendal) *<br />
Czech Republic<br />
“Prague - A Pisshead Pub Guide“<br />
Maximiliano Bahnson (Lulu)<br />
Ecuador<br />
“Cocina de Autor“<br />
Santiago Chamorro(Sesos) *<br />
“111 Platos“<br />
Zambrano (Librimundi) *<br />
Egypt<br />
“Mobiliser le Savoir pour Erradiquer la Faim“<br />
Ismail Serageldin (Fayard) *<br />
Estonia<br />
“Eat First“<br />
Dimi Demjanov (Kirjastus Menu)<br />
Ethopia<br />
“Coffee Story Ethopia“<br />
Majka Burhart (Ninety Plus)<br />
Finland<br />
“Classy Finnish Restaurants“<br />
(Ulkomainen)<br />
Summer Special 2011<br />
page 7
GOURMAND MAGAZINE<br />
Finland<br />
“Reindeer“ (plus DVD)<br />
(Readme.fi)<br />
France<br />
“J´aime Paris“<br />
Alain Ducasse (Editions Alain Ducasse) *<br />
“Food France“<br />
Mariana Mordenti (Tectum)<br />
“Union des Grands Crus de Bordeaux 2011-2012“<br />
(Feret)<br />
“L´Antichambre du Grand Couvert, Versailles“<br />
(Gourgruff)<br />
“En Cuisine avec Alain Passard“<br />
(Gallimard BD) *<br />
“Robert Parker, Les Sept Péchés Capiteux“<br />
(12 Bis BD) *<br />
“Ecrits et Images de la Gastronomie Mediévale“<br />
Bruno Laurioux (Bibliothèque Nationale) *<br />
“34 Chefs, 34 Recettes“<br />
(Académie du Bocuse d´Or) *<br />
“Les 14 Meilleures Recettes de Paris“<br />
Ferrandi (Gramond) *<br />
“Les Chroniques Culinaires d´un Americain“<br />
Randall Price (La Martinière) *<br />
Germany<br />
“Port Culinaire <strong>Magazine</strong>“<br />
(Port Culinaire) *<br />
Georgia<br />
“The Best Georgian Wines“<br />
(Parnassus)<br />
Summer Special 2011<br />
page 8
GOURMAND MAGAZINE<br />
Greece<br />
“64 Food“<br />
Dimitris Skarmoutsos (Alatsi)<br />
“Coooking in the Holy Mountain“<br />
Mt. Athos Monks (Contemporary Horizon) *<br />
“The New Kitchen“<br />
Vefa Alexiadou (Alba)<br />
“Every Day“<br />
Argiro Barbarigou (Liberty)<br />
“Ampelography“<br />
D.E. Stavrakas (Embryo) *<br />
Hong Kong<br />
“Mastering Wine for the Asian Palate“<br />
Jeannie Cho Lee (Asian Palate)<br />
Iceland<br />
“Chef Ulfar“<br />
(Liosmynd)<br />
India<br />
“Highway on my Plate“<br />
Rocky Singh, Mayur Sharma (Random House)<br />
“Superfoods - Make your Child A Genius“<br />
Dr. Pandit (Bjain)<br />
Indonesia<br />
“Fantastic Cooking“<br />
Rinrin Marink (Gramedia) *<br />
Ireland<br />
“Boiling Point“<br />
Nick Munier (Y Books)<br />
“Kitchen Hero“<br />
Donal Skeland (Collins)<br />
“For the Love of Food _ Vegetarian Recipes“<br />
Dennis Cotter (Collins)<br />
Summer Special 2011<br />
page 9
GOURMAND MAGAZINE<br />
Ireland<br />
“Farmhouse Cheeses of Ireland“<br />
Anderson, McLaughlin (The Collins Press)<br />
Israel<br />
“1000 Recipes“<br />
Ruthie Keenan (Am Oved) *<br />
Italy<br />
“Mama Agata“<br />
Chiara Lima (Mama Agata)<br />
“La Cucina di Casa Mia“<br />
Maria Sensi (Sitcom) *<br />
“Mastro Pasticcio“<br />
Silvano Orlandi (Polistamps) *<br />
“Food Designing“<br />
Marti Guixe (Corraini)<br />
Japan<br />
“Peko Peko Cookbook for Earthquake Relief“<br />
(Peko Peko)<br />
“12 Roads - Musaka“<br />
(Heibonya) ISBN 978 4582855364 *<br />
“Drinking Japan“<br />
Chris Bunting (Tuttle)<br />
Kenya<br />
“Delicious Kenya“<br />
Phyllis Maleche (Maleche)<br />
Laos<br />
“Lao Cooking and the Essence of Life“<br />
Xaixana Champakone (Xaixana)<br />
“From Honeybee to Pepperwood“<br />
(Friends International)<br />
Summer Special 2011<br />
page 10
GOURMAND MAGAZINE<br />
Lebanon<br />
“Chef Ramzi - Le Patrimoine Culinaire du Liban“<br />
Chef Ramzi (Chef Ramzi) *<br />
“Marlene´s Best Recipes“<br />
Marlene Matar (NBN)<br />
“Les Paysages Viticoles de la Beeka“<br />
Pierre Bel (Books on Demand)<br />
Luxembourg<br />
“Lea avec Amour“<br />
Lea Linster (Lea Linster) *<br />
“Kache Bei All Wieder“<br />
Max Kuborn (Guy Binsfeld) *<br />
Madeira<br />
“Madeira, The Island Vineyard“<br />
Noel Cossart, Emmanuel Berk (The Rare Wine Company<br />
Malaysia<br />
“The Best of Chef Wan“<br />
Chef Wan (Marshall Cavendish)<br />
“Kulit Manis“<br />
Puan Rosita Bt Abdullah (My Viscom)<br />
Malta<br />
“Pippa´s Festa“<br />
Pippa Mattei (Miranda)<br />
“George Meekers Wines of Malta 2011“<br />
George Meekers (Amazon Digital Services)<br />
Mexico<br />
“Kakaw“<br />
(Fundación Grupo México)<br />
“Verde Blanco Rojo en la Cocina Mexicana“<br />
(Larousse Mexico)<br />
Summer Special 2011<br />
page 11
GOURMAND MAGAZINE<br />
Namibia<br />
“My Life“<br />
Hein Werrlein (Multiple Sclerosis Namibia)<br />
Netherlands<br />
“Toscanini Venticinque“<br />
(Toscanini) *<br />
“Top Chefs for Home Cooks“<br />
(TNT) *<br />
New Zealand<br />
“NZ´ Hottest Home Baker“<br />
Dean Brettschneider (Penguin NZ)<br />
“Me´a Kai“<br />
Robert Oliver (Random House NZ)<br />
Norway<br />
“En Smak av Norge“<br />
Sandberg (Schibstedt)<br />
Panama<br />
“Fusion y Sabor“<br />
Francisco Castro (Novo Art) *<br />
“Pequeno Libro Cocina Ngabe“<br />
(Volcan Verde) *<br />
Peru<br />
“Peruvian Potatoe“<br />
Sara Beatriz Guardia (Universidad San Martin de Porres)<br />
“Guia Gastronomica del Peru“<br />
(Ideas) *<br />
“Bodega de Bodegones“<br />
(Universidad San Martin de Porres) *<br />
Papua New Guinea<br />
“Edward Goes Fishing“<br />
(University PNG) *<br />
Summer Special 2011<br />
page 12
GOURMAND MAGAZINE<br />
Philippines<br />
“Tropical Cocktails“<br />
Gene Gonzales (Anvil)<br />
“Discover Flavors of the Philippines“<br />
(Mama Sita)<br />
Portugal<br />
“Portugal Revisitado“<br />
Chakall (Oficina do Livro) *<br />
Romania<br />
“Carta Regala de Bucate“<br />
Princess Margarita of Romania (Curtea Veche) *<br />
Rwanda<br />
“Indyu Yuzube“<br />
(Bakame-Kigali) *<br />
Saudi Arabia<br />
“Delightful Recipe“<br />
Ohood Sohan (Kraft)<br />
Scotland<br />
“Relish Scotland Cookbook“<br />
(Relish)<br />
Seychelles<br />
“Grow and Eat your own Food, Heritage Garden“<br />
Roche Caiman (Nature Seychelles)<br />
Singapore<br />
“Miele Asia Restaurants Guide“<br />
(Ate Media)<br />
“Favourite Moments with Food“<br />
Gitte Clemens(CK)<br />
“108 Great Chinese Dishes paired with Wine“<br />
Ch´ng Poh Tiong (Wine SG)<br />
Summer Special 2011<br />
page 13
GOURMAND MAGAZINE<br />
South Africa<br />
“Khoi-Khoin Culinary Culture“<br />
Coetzee (Lapa)<br />
“Awesome Animals“<br />
Tracy Going (Penguin)<br />
“Cooked out of the Frying Pan“<br />
Justin Bonello (Penguin)<br />
“Braai Masters of the Cape“<br />
(Sunbird)<br />
Spain<br />
“Mastering the Fine Art of Slicing Spanish Ham“<br />
Pilar Esteban (Cortar Jamón)<br />
“Organic Wines of Spain, Vinos Ecologicos“<br />
Guia Vinum Nature (Eco Mundis)<br />
“Saber Cocinar“<br />
Fernandez Montero (Espasa) *<br />
“Capreolus Deliciosus“<br />
(Spanish Roe Deer Association) *<br />
“La Incredible Historia de la Gula“<br />
Alvaro Bermejo (Nerea) *<br />
“Être à Table au Moyen Age“<br />
Nelly Labère (Casa de Velasquez) *<br />
“Comiendo en Hungria“<br />
Miguel Angel Asturias (Captain Swing) *<br />
“El Buen Gusto de Espana“<br />
Gonzalo Sol (Ministerio Medio Ambiente) *<br />
Sri Lanka<br />
“Generation T - The Ultimate Guide to Tea“<br />
Juliet Coombe-Daisy Perry (Sri Serendipity)<br />
Sweden<br />
“White Guide 2011“<br />
(White Guide) *<br />
Summer Special 2011<br />
page 14
GOURMAND MAGAZINE<br />
Sweden<br />
“Syrat“<br />
Jonasson Forster (Informations Förlaget)<br />
“Lyxlagat Sommarmat“<br />
Zall (Grenadine)<br />
Switzerland<br />
“Cheese - A Slice of Swis Culture“<br />
Sue Style (Bergli Books)<br />
“Swiss Wine Guide 2011-20012“<br />
Vinea (Ringier)<br />
Tahiti<br />
“Cuisine de Tahiti“<br />
Mairai Bellais (Au Vent des Iles)<br />
Thailand<br />
“The Principles of Thai Cookery“<br />
Chef McDang Show (Chef McDang Show)<br />
“Dokmai Garden´s Guide to Fruits and Vegetables in SE Asian Markets“<br />
(White Lotus)<br />
Trinidad and Tobago<br />
“Ah´len - Welcome“<br />
(Syrian Lebanese Women Association)<br />
Tunisia<br />
“La Cuisine Tunisienne, Patrimoine et Authenticité“<br />
Zouhair Ben Jemaa (Simpact) *<br />
Turkey<br />
“Raki Encyclopedia“<br />
(Overteam Yayinlari)<br />
Summer Special 2011<br />
page 15
GOURMAND MAGAZINE<br />
UAuuuuuuuuUAE-Dubai<br />
“When Suzanne Cooks“<br />
Suzanne Husseini (Motivate)<br />
“MJ´s Steak House Cookbook“<br />
(MJ)<br />
“Chef at Home“<br />
Michel Uwe (Micheel Uwe)<br />
“Arabian Dreams“<br />
Aaron Maree (Motivate)<br />
“Sustainable UAE Fish Recipes“<br />
(Emirates Wildlife - WWF)<br />
Uganda<br />
“Ajon - A Beer Business“<br />
Paige A. Ricks (Ricks Paige)<br />
United Kingdom<br />
“Loose Birds and Game“<br />
Andrew Pern (Face)<br />
“Rambler´s Rewards“<br />
Elizabeth Guy, Pat Kirkbridge (Harper Collins)<br />
“Food Landscapes - Food Calendar 2012“<br />
Carl Warner (Abrams)<br />
“The Food Lover´s Guide to Europe“<br />
Sara Frost-Sharratt (New Holland)<br />
“Wine Tourism UK“<br />
Daniel and Nick Satchell (ECCO)<br />
USA<br />
“French Classics Made Easy“<br />
Richard Grausman (Workman)<br />
“Seasons´ of a Finger Lake Winery“<br />
(Cornell University Press)<br />
“America! I AM Pass it Down Cookbook“<br />
(Smiley)<br />
Summer Special 2011<br />
page 16
GOURMAND MAGAZINE<br />
USA<br />
“Neue Cuisine“<br />
Kurt Guttenbrunnen (Rizzoli)<br />
“Icons of American Cooking“<br />
(Greenwood)<br />
“Wine is a Passion - Terzano“<br />
(Wine Appreciation Guild)<br />
“Four Roses Whiskey“<br />
Al Young (Butler Books)<br />
“The Veuve Clicquot Celebrations Cookbook“<br />
Stephane Gerschel (Rizzoli)<br />
GOURMAND<br />
MAGAZINE<br />
Publisher:<br />
Edouard CointrEau<br />
editor-in-chief:<br />
olaf PlotkE (V.i.S.d.P.)<br />
thE artiClE „around thE<br />
World in CookbookS“ iS<br />
uSEd by kind PErmiSSon of<br />
VErlag gEbrüdEr kornmayEr,<br />
gErmany<br />
Adress of mediA owner And<br />
Publisher:<br />
gourmand intErnational<br />
inVErSionES rabElaiS, Sl<br />
Pintor roSalES 50, 4°C<br />
madrid, 28008, SPain<br />
WWW.Cookbookfair.Com<br />
editoriAl office:<br />
gourmand magazinE<br />
olaf PlotkE<br />
lohbErg 37<br />
47589 uEdEm, gErmany<br />
Editor@gourmand-magazinE.Com<br />
Summer Special 2011<br />
<strong>Gourmand</strong> wishes you<br />
delicious holidays!<br />
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page 17
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