GOURMAND-WORLD COOKBOOK AWARDS 2001
GERMAN – WINNERS
COOKBOOKS
1.- Best Chef Book
- Jean Claude Bourgueil, Die Philosophie Der Grossen Küche,
by Jean Claude
Bourgueil, Thomas Ruhl (Dumont)
2.-Best Desserts Book
- Feine Desserts aus unserer Küche, Harald Wohlfahrt, Pierre
Lingelser,
photography: Klaus Arras, Vorwort von Markus del Monego (Augustus)
3.-Best Single Subject
- Meine Saucen, Dips, Dressings, Salsas and Co, by Alfons Schuhbeck
(Zabert
Sandmann)
4.-Best Seafood and Fish Book
- Koch Zeit-Fish, 15, 20, 30 Minuten, Alexander Herrmann (Zabert Sandmann)
5.-Best Health Book
- Allergie Kochbuch, Margrit Sulzberger, Bé Mäder (At Verlag)
6.-Best Book for Children
- Aazelle Bölle Schelle, Ein Familien Kochbuch mit Geschichten, D.Schlieremer
(Atlantis Verlag Pro Juventute)- With CD-Rom
7.-Best Innovative Book
- "Opera In Cucina", Kochen mit Cecilia Bartoli, Daniel Barenboim,
René Kollo
und anderen Opernstars (Companions)
8.-Best Easy Recipes Book
- Lustgarten Natur, Oskar Marti (At Verlag)
9.-Best Foreign Cuisine Book
- Namibia, Genussreise und Rezepte, Barbara Boudon (Hädecke)
10.-Best Regional/Local Cuisine
- Herzhaft g’sund und Steirisch by Sandra Wallner, Ingrid Steinberger and Hans
Peter Fink,
photography by Bernard Bergmann (Steirische Verlag)
11.-Special Awards
Special Prize of the Jury
- Choucroute Au Curry par Hasard, Jana Caniga, Christoph Doswald,
Cornel Windlin (Migros) Kultur Prozent
-For Wilhelm F.Weber, for his career.
- Michael Schumachers Lieblingsgerichte, by Armin Karrer,
fotodesign Frank Busch (Wilhelm Weber –Heel)
-Best Publisher
- Marion Michels Ticino con Passion
12.-Television Series.
- Alois Mattersberger, Zum Nachkochen with Uschi Korda,
photos by Thomas Apolt
(Pichler Verlag)
13.-Best Book in All Categories
-Jean Paul Bourgueil, Die Philosophie der grossen Küche, Thomas Ruhl (Dumont
14.-Best French Cuisine
- The Culinary Chronicle, The Best South and South Eastern France ,
by Bruno
Hausch, Chris Meier (OPT Art – Hädecke)
15.-Best Italian Cuisine
-La Cucina della Passione, Armin Röttele (At Verlag)
17.-Best Mediterranean Cuisine
- The Culinary Chronicle, The Best of South and South Eastern France,
by Bruno Hausch, Chris Meier (OPT ART
– Hädecke)
18.-Best Asian Cuisine
- Das Oriental Hotel Kochbuch, Bangkok, by William Warren,
photos by Luca
Invernizzi Tettoni,
recipes by Norbert Kostner (Weingarten)
19.-Best Book for Entertaining
- Food for Friends, by Bestfoods Markenastikel , Konzept und Text Bookie and
Partner,
Editor Susanne Kirstein (SüdWest)
20.-Best Vegetarian Cookbook
- Marco’s Happy Gemüse, Rezepte von Susanne Bunzel-Harris (Mary Hahn Verlag)
21.-Best Photo
- Food, Die ganze Welt der Lebensmittel, Christian Teubner (Teubner Edition)
22.-Best Design
- Coffee Shop, by Sarah Klein, design Büronz, Andreas Lange,
photography
Chrisitian Kargl and Peter Von Felbest,
Editor Susanne Kirstein
(Südwest)
23.-Best Culinary History Book
- Trimalchios Fest, by Belinda Rodik, (Gustan Lübbe Verlag)
24.-Best Chocolate Book
- Milka, Das Jahrhundertbuch der Schokolade,
Mit den schönsten Rezepten für
die Zarteste Versuchung, by Stepahn Anders,
Stephan Franz (Recipes), photography
Susie Eising, (Zabert Sandmann)
27.-Best Food Literature
- Suppen Kueche, Inc., Roman, Thomas Klausmann (A1 Verlag)
28.- Best Book For Food Professionals
29.-Series
- Trendkochbuch: Mediterranean, Salads, Quick Cooking, Sushi,
Vegetarian Food
(Zabert Sandmann – Neue Generation)