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GOURMAND MAGAZINE The International Cookbook Revue

Issue 3 / Spring 2010

Paris Cookbook Fair: Four Days of pleasure and Delight Pages 12 - 18

Alain Ducasse: The French Answer to Jamie Oliver?

Page 5

Gourmand World Cookbook Awards in Paris

The Most Emotional Awards Ever! Pages 7 - 9

PLUS:

Yesmine Olsson Mariana Gil Juncal Vefa Alexiadou Photo: Tibor Báràny


GOURMAND MAGAZINE

Issue 3 / Spring 2010

index

The Publishing Revolution

Foreword by Gourmand President Edouard Cointreau

Gourmand´s Internet Network

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Experience the new Gourmand Magazine

11

3

Ducasse: The Answer to Jamie Oliver? New horizons for Alain Ducasse Edition

Vefa Alexiadou´s New Masterpiece „The Alphabet of Cooking“ is something special

5 6

The Most Emotional Awards Ever

7

The Gourmand Awards at „Le 104“ in Paris

No Low Price Cookbooks

10

The strategy of german publisher Matthaes

12

A Multicultural Multitalent

11

Yesmine Olsson is about to became a star

A Dream Come True! The Paris Cookbook Fair has been a unique success

Wine, Humor, Guns and Sex-Appeal What a good Wine Books for Beginners needs

19 GOURMAND MAGAZINE Publisher: Edouard Cointreau Editor-in-chief: Olaf Plotke Editorial staff: Edouard Cointreau, Bo

News from the Gourmand Family New Books, new Faces, old Friends

Visit us at London Book Fair Cookbook Professionals meet in April in London Masser, Olaf Plotke Photos: Tibor Bárány, Max Jurisch, Olaf Plotke Adress of media owner and Publisher: Gourmand International Inversiones Rabelais, SL Pintor Rosales 50, 4°C

Madrid, 28008, Spain icr@virtualsw.es www.cookbookfair.com Editorial office: Gourmand Magazine Olaf Plotke Lohberg 37 47589 Uedem, Germany

editor@gourmand-magazine.com

12 19 21 22

Cover: Kanika Linden and her mother receiving the

Award (by Tibor Báràny) For more unforgettable photos of the Bookfair or the Awards Gala please contact: www.tiborfoto.com tibor@tiborfoto.com page 2


GOURMAND MAGAZINE

Issue 3 / Spring 2010

The Publishing Revolution In cookbooks´ world, the real story is not Kindle or Google. It is the power shift from publishers to authors. Some years ago, authors often had a difficult relationship with publishers and they had no choice. Today, the corporate publishing world is adapting by shrinking, while cookbooks are expanding. With the new technologies in production and distribution, authors now have the choice to keep control of their work. It is a fact that most publishers employees no longer really read their books. Promotion has become the responsability of the authors, who quickly find out that publishers stop their efforts once the book is in the distribution pipelines. The belief that distribution is controlled by publishers is the main reason authors have stayed with big traditional publishers. In many western countries, distribution has evolved into a complex system built for and by the big publishers. But consumers buying has shifted with Amazon and others, and traditional specialized book retail is fast going bankrupt. Internet has eliminated the need for other intermediaries, and distribution is completely changing. At the same time, more and more people are writing on the net, and many express themselves through their relationship with food and cooking. There is an increase in the volume of cookbook writing and publishing, helped by the new technologies. The fast increase in quality is stunning, with creativity and talent blossoming in all the corners of the world. Nowadays, the center question becomes when, not if, an author should self publish cookbooks. More and more talent is disappearing from big groups and joining the general trend for small publishing, which gives more power to the authors. The launch of the Cookbook Fair in Paris is an attempt to help find a balance between publishers ans authors, between East and West, trade and public, present and tradition, in an open environment with respect for all. Sincerely yours Edouard Cointreau page 3


GOURMAND MAGAZINE Photo: Báràny

Issue 3 / Spring 2010

Experience the new dimensions of your Gourmand Magazine

Become Part of Gourmand´s Internet-Network This new issue of the Gourmand Magazine is a crossmediaproduct. You can read it on your computer or you can print it ou, if that is what you prefer. But if you want the ultimate Gourmandexperience, then you have to read it on your computer (or smartphone) and

stay connected to the internet. Whenever you see the Gourmand Logo within a picture, then you can get further video-information by ticking onto the photo. You will be led to the Gourmand Magazine-channel on YouTube.com where you will see the video that belongs to

Screenshot of our facebook-fanpage.

the article. This can be a cooking demonstration by the chef, a message of an author or instructions on how to drink wine for example. If you want to stay informed on what happens in the culinary world, you should connect yourself to our Facebook-group and become a fan of Gourmand Magazine on Facebook too. There you will find rare and previously unreleased photo and video material on chefs, cooking, winetastings, books and authors. This material is exclusivly for friends and fans of the Gourmand Ma-

gazine. And you will stay in contact with food and beverage professionals from all around the world. A perfect platform for networking. So don´t hesitate to become part of our worldwide network. Tick here to join our Facebook-network: http://www.facebook.de/gourmandmagazine

And don´t forget to have a constant look on our websites: www.cookbookfair.com

and www.gourmand-magazine.com

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GOURMAND MAGAZINE

Issue 3 / Spring 2010

New Horizons for Ducasse, Robuchon and Haeberlin

We want Alain Ducasse Edition to become a worldwide trademark

sold more than well in the rest of the world. But by now, Alain Ducasse Edition has not sold the book‘s rights to a foreign publisher. „We are looking for partners who can identify with our spirit of doing cookbooks“, says Emmanuel Jirou

Photo: Báràny

„Nature“ is the title of the new book by french celebrity chef Alain Ducasse presented during the Paris Cookbook Fair. Within days publisher Alain Ducasse Edition sold more than 15.000 copies in France. No doubt that it will be

They presented „Nature“ in Paris: (f.l.) Sandrine Popovic, Co-author Paule Neyrat, Emmanuel Jirou Najou and Alice Vasseur.

Najou, Director of Alain Ducasse Edition. „We don´t want to sell just the rights for the new Ducasse book, but the rights for Ducasse, Robuchon and Haeberlin. We want them to become a worldwide trademark. As an answer to the success of Jamie Oliver and Gordon Ramsay all around the planet.“ After the 5 book-spanning „Le Grand Livre de Cuisine“, which is mainly for professionals, Ducasse is now

targeting the ambitious cooking amateurs. „He always wants to educate people to be more self-conscious and -confident“, says Emmanuel. „If you want to understand things then you need knowledge. That´s what this book is about: Knowledge about good, natural and healthy dishes and products.“ „Nature“ Alain Ducasse ISBN 9782841232628 360 pages www.alain-ducasse.com

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GOURMAND MAGAZINE

„The Alphabet of Cooking“

Photo: Tibor Bárány

Vefa Alexiadou´s Masterpiece

Photo: Max Jurisch

14 hardcover cookbooks, 200 bookseries and 17 years of daily cooking on TV made her a culinary legend in Greece: Vefa Alexiadou. Her current masterpiece is „The Alphabet of Cooking“, which has

To watch the video, click on the picture!

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Issue 3 / Spring 2010

been published over 2 years. It is a tremendous series of 25 small books each corresponding to a letter of the greek alphabet, each adressing a respective ingredient. Vefa Alexiadou: „You can open your freezer, see what

you have in there and find the rigth recipe for the main ingredient in the Alphabet of Cooking.“ The books are released monthly as a supplement to a greek TV magazine. „We sell 25.000 copies a month. And the whole edition is sold out within hours“, says Vefa Alexiadou proudly. At the end of the year „The Alphabet of Cooking“ will be completed. Because of the big demand Vefa will publish a special edition of Vefa Alexiadou presenting her „Alphabet the „The of Cooking“ at Paris Cookbook Fair. Alphabet of Cooking“ in

two huge books next year. Is this library also interesting for foreign countries? „No doubt“, says the greek cooking legend. „Our cuisine ist healthy, delicious and successfull in many foreign countries, especially in Europe.“ She has got to know: 6 of her books have been translated into english and german. What will come next? Vefa Alexiadou is not only a creative author and cook, but a successful businesswoman. At the moment she is pushing her daughter Alexia, who became a famous cookbook-author and food-journalist in Greece. Of course mother has helped, but it seems that Alexia becomes more and more the perfect partner to Vefa. „We have plans“, she says. page 6


GOURMAND MAGAZINE Photo: Tibor Bárány

Issue 3 / Spring 2010

The Gourmand World Cookbook Awards in Paris 2010

An Evening of Deep Feelings

Gourmand President Edouard Cointreau was once again the perfect master of celebration. With the help of his son Edouard IV. he made the tribute to cookbooks in more than 40 categories a funny and interesting journey through the world of wine- and cookbooks.

To discover this richness of creativity and cultural variety is the main achievment of the awards. „Cooking is an international love language“, said Afnan Rashid al Zayani from Bahrein who won the award for Best Arab Cuisine Book. In the end every award given on this evening tells his own story. Afnan Rashid al Zayani has worked 27 years on her book „Afnaniyat“ to present an all-embracing collection of what traditional Bahrein cuisine is about. Or Kanika Linden from Cambodia who wrote „Au pays de la Pomme Cythère“, won a World Cookbook Award and admitted that she can´t cook. „So I asked my mother and it turned out to be a

co-operation of love“, she said. The most extraordinary book of the evening was „L´Art de Guy Martin“ that was inducted in the Hall of Fame. A book that costs nearly 500 Euros in Japan and more outside! And the young Bocuse d´Or-winner Geir Skeie from Norway impressed with the affirmation that his winning book has just needed 6 Photo: Plotke

The celebration of the 15th Gourmand World Cookbook Awards in the „Le 104“ in Paris became an evening of deep feelings. The most impresssive moment of the evening: When Kevin J. Snook dedicated his award for Best Seafood Book to his son Dan who died of drug abuse. „This book was the best therapy for me“, Kevin J. Snook said in his speech on the stage.

month from the idea to the presentation at Frankfurt Bookfair. But the best story was told by Edouard Cointreau himself at the end of the ceremony: The Gala was held on the birthday of french master chef Paul Bocuse. You can´t invent something so fitting than this for a unique culinary evening... Continue on the next page. To watch the video, click on the picture!

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Kevin J. Snook and his wife Denis Ellis after winning the Award. page 7


Photo: Báràny

GOURMAND MAGAZINE

Photo: Jurisch

Harumi Kurihara from Japan was awarded „Best Celebrity Chef in the World“.

To watch the video, click on the picture!

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Star Chef Guy Martin and Yoshihiro Saito made it into the „Gourmand Hall of Fame“. To watch the video, click on the picture!

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Pierre Thiam from Senegal

Edouard Cointreau with winners from Mexico.

Photo: Báràny

Photo: Báràny

Annik Wecker from Germany receiving a „Special Award of the Jury“

Issue 3 / Spring 2010

„We are the Champions!“ page 8


GOURMAND MAGAZINE Photo: Báràny

Issue 3 / Spring 2010

Photo: Báràny

Photo: Jurisch

Zhang Reng Quing

The Baco Club from Argentina partying after receiving an award as „Best Wine Education Book“.

Franz Ziegler was overwhelmed after winning the award for „Best Desserts Book“.

Photo: Jurisch

Swedish chef Matthias Dahlgren receiving the award for „Third Best Cookbook in the World“.

„Le 104“ was completely full. page 9


GOURMAND MAGAZINE

Issue 3 / Spring 2010

The Philosophy of multiple Award-Winner Matthaes

A publisher who doesn´t like beaten tracks trate of unique issues, authors and photographers. The range of books spans from books for professionals to books for ambitious amateurs and collectors of unique cookbooks. The „Grand Livre de Cuisine“ by Alain Ducasse is published in Germany by Matthaes. But Ducasse is

nearly the only foreign chef they publish. The authors of Matthaes are mostly German chefs who the publisher builds up. The best example is Heiko Antoniewicz, a chef who became Germany´s most popular molecular gastronomy expert after Matthaes has published his Gourmand Award-winning book

Photo: Báràny

At the Gourmand Gala in Paris german publisher Matthaes won the Best Desserts Book Award for „Magic Marzipan“ by Franz Ziegler. Another important prize for a well awarded publisher and a recompense for a work on a very high level. You won´t find low price cookbooks in the range of Matthaes, just quality cookbooks that are extraordinary in issue. design and writing. „This is a consequence of being a small publisher“, says Bruni Thiemeyer from Matthaes, „Instead of publishing 100 books a year, we just release 10 or 12. That´s why we can´t afford to produce flops and that´s why we concen-

In Paris Matthaes-author Franz Ziegler (r.) and photographer Adrian Ehrbar won the Award for „Best Desserts Book“.

„Fingerfood“. Matthaes and Antoniewicz have in common that they don´t like beaten tracks. They want to be innovative. That´s why Antoniewicz´s new project is a revolutionary book on bread. Bruni Thiemeyer: „You can´t imagine a good dinner without a good bread. With his new book Heiko Antoniewicz will set a focus on the bread. He will describe the importance of it for stylish hospitality, techniques of baking and revolutionary recipes that put bread in the leading role of the meal and free it from being just a side.“ More about Matthaes: www.matthaes.de page 10


GOURMAND MAGAZINE

Issue 3 / Spring 2010

Yesmine Olsson: Iceland´s most beautiful Chef

The multinational Multitalent She is young, pretty, exotic, has an interesting history and furthermore is a talented cook and entertainer: Yesmine Olsson from Iceland. She was born in India and adopted by a Swedish family. Today she lives in Iceland. For a long time, she has already been a star as a Bollywood dancer there. Now she also makes a name of herself as cook and cookbook author. Her cookbook „Tempting and Tasting 2“ („framandi & freistandi 2“) was awarded with the Gourmand Award as „Third Best Asian Cuisine Book in the World“ in Paris. The beautiful cook knows how to market herself and used the award ceremony and Cookbook Fair to draw the

attention of the international cookbook elite. The Parisian trade visitors were definitely enthusiastic. What is the beautiful Icelander’s secret? „Bollywood worldwide awakened the interest in India“, says Yesmine Olsson. „And also in To watch the video, click on the picture!

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Iceland all the people are totally crazy about the culture of my home country. Of course, I’m pleased about this development, as I’m convinced that the

Indian culture can give many positive aspects to the people. Not only the dance, but also the cuisine.“ What she dishes up in „Tempting and Tasting 2“ is no original Indian cuisine, but an Europeanized version. Yesmine Olsson: „You cannot transfer Indian dishes one-to-one: In Europe we simply don’t have the same richness in spices. It is important for me that the character of the dish is preserved. And in India the character doesn’t only consist of the taste, but also of the colors and the effect on the body. In India eating has always been more than food intake. It is medicine for the body and soul. That’s what is essential for me when I’m cooking.“

But do the Icelanders actually have appreciation for the Indian cuisine in view of the biggest economical crisis since 50 years? „It’s exactly the right time“, says the pretty cook self-confidently. „At the moment there utterly is no money for travelling into faraway countries. Therefore we are happy, if the world comes to us, to Iceland. I notice it very strongly due to the demand for my dance ensemble. The Icelanders are a cosmopolitan nation. The economic crisis won’t carry us into isolation. And my colorful, healthy and fresh recipes are the best medicine against the financial blues.“ „Framandi & freistandi2“ ISBN 9789979978213 Brekka Books page 11


Photo: Tibor Bárány

GOURMAND MAGAZINE

Issue 3 / Spring 2010

The Paris Cookbook Fair: A success beyond all expectations

„A Dream come true!“

The first Paris Cookbook Fair is just finished, but Gourmand President Edouard Cointreau is already planning the second edition in March 2011 (March 3-6). „When we organized this, I did not know what it would look like“, says Edouard Cointreau. „But now I can honest-

ly say: The result is beyond all expectations. For me a dream come true.“

Photo: Tibor Bárány

In total, there were 3.123 trade visitors at the four days of the fair - a large number for a sector which is a small section of the book business. Each visitor was counted only once, even if they repeated on various days. There were two thirds foreigners, and one third french. This shows there was a real need to bring together at the Paris Cookbook Fair the international 3-Stars Chef Michel Troisgros market for was one of many stars. food and wine

books. Most of the visitors were publishers and authors. There were more booksellers than expected for this first event, from France, Europe and from as far as Canada (Vancouver, Quebec) or Australia. The idea of an international cookbook fair has been in Cointreau´s mind for years. That he realized it now has mainly two

reasons. Cointreau: „The first is, that the cookbook market has a steady growth all around the world, from Latin-America to Asia, even in times of crisis. The second reason is that exhibitors are more interested in fairs focussed on one specialised type of business.“ Continued on the next page.

Visitors at the stand of Fleurus éditions - Mango. page 12


GOURMAND MAGAZINE

Edouard Cointreau welcomes 3-Stars chef Michel Roux at Paris Cookbook Fair. that“, as Cointreau states. The exhibitors themselves were enthusiastic about the Paris Cookbook Fair. „At large fairs such as Frankfurt, it´s hard to find the pearls - here you meet just the Best of the Best“, says exhibitor Richard Juhlin, Champagne Club,

Sweden. „Instead of having many worthless discussions, every conversation is profitable here.“ Paulo Dalcó, President of Grupo Food Editore from Italy, believes that spezialised fairs are a big opportunity for professionals: „This fair is much more focused on our business and

Photo: Olaf Plotke

It is set that the next Cookbook Fair will be in Paris at „Le 104“, March 3-6, next year. The current exhibitors can be sure that Gourmand will hold their fees stable. „They are founding members of this fair. We reward

Photo: Max Jurisch

The organizers of the Salon du Livre Paris, the French Bookfair have not decided yet if they will reduce space and concentrate only on fiction as some big publishers from France have been suggesting. „Non fiction publishers will need more fairs like ours“, Cointreau is convinced there is a need for specialized fairs for cookbooks, maybe also for health, gardening, business books, etc.

Issue 3 / Spring 2010

To watch the video, click on the picture!

Datuk Chef Wan charmed the audience in Paris with two fantastic shows at the International Cuisine. INTERACTIVE

we meet only people with similar interests. I´m sure this Bookfair has a bright future.“ And Emmanuel Jirou Najou, Directeur of Alain Ducasse Edition, is satisfied with the accomplished business: „Compared to other bookfairs, here it is much easier for us to sell foreign rights.“ The next Paris Cookbook Fair will again take place at „Le 104“, perhaps the most beautiful place for exhibitors in Paris. As one foreign visitor said: “It is a very special building, with a soul”. The layout will stay basically the same, with a few improvements, learning from this year’s experience. The conferences will be in smaller rooms. There will be two show kitchens again, one international, the other french. The wine tastings will increase, because they were very successful and had many visitors everytime. And finally the daily Gourmand Magazine became the perfect morning newspaper for exhibitors and visitors. Next year it will be increased in pages, and probably translated from English to other languages. Au revoir, Paris! See more impressions of the Cookbok Fair on the next pages. page 13


GOURMAND MAGAZINE

Issue 3 / Spring 2010

To watch the video, click on the picture!

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Photo: Plotke

Beautiful: Yesmine Olsson and her Bollywood-dancers.

Photo: Báràny

Phaidon visiting the stand of Alain Ducasse édition.

Chef Hindi Caidi with Le Cordon Bleu-students after her show. Photo: Jurisch

Chef Alain Alexanian

Katharina Többen

Photo: Báràny

Chef Chakall being interviewed.

Ravinder Bhogal promoted her book „Cook in Boots“ with a fantastic demonstration. page 14


GOURMAND MAGAZINE Photo: Plotke

Issue 3 / Spring 2010

Photo: Báràny

Jigyasa and Pratisha cooking ayurvedian recipes with Le Cordon Bleu- students.

Niclas Wahlström and Gerd Klötzke presented swedish recipes. Photo: Plotke

To watch the video, click on the picture!

Quino („Mafalda“) with young fans.

Duo Gourmand

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All about Châteauneuf-du-Pape at Kavino.

Cristina Bottari and Paulo Dalcó (Grupo Food) page 15


GOURMAND MAGAZINE

Issue 3 / Spring 2010

To watch the video, click on the picture!

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Photo: Báràny

Gourmand President Edouard Cointreau with Nicolas Despagne of Chateau Maison Blanche, Montagne Saint-Emilion.

Photo: Báràny

Bo Massers announced the chefs at the International Show Kitchen, coordinating the technical organization (Here with Clara Amram).

Photo: Báràny

Datuk Chef Wan

Food Cultural Books of China and China Food Television were in Paris for the start of the Year of the Tiger.

Happy Valentine in Paris!

The exhibitors had a lot of fun. To watch the video, click on the picture!

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At the Glénat Stand.

The winetastings got big recognition. page 16


GOURMAND MAGAZINE Photo: Báràny

Photo: Báràny

Issue 3 / Spring 2010

Le Vin & l´Amour (Editions Feret)

Photo: Báràny

Ana Luisa Trajano

Always full house during the demonstrations. Photo: Jurisch

To watch the video, click on the picture!

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Photo: Jurisch

Perfect meeting point: the foreign rights center.

Chef Geir Skeie page 17


GOURMAND MAGAZINE

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Swarovski-crystals decorate the new Gourmand World Cookbook Award. The trophy was designed as a limited edition of 160 by Swarovski. It is a work of art with amazing light changes thanks to the crystal structure.

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0,25 3123

liter were left after the tasting of Châteauneuf-du-Pape with Sylvain Ouchikh on friday. The wine tastings will increase next year, because of the tremendous success.

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trade visitors were at the Paris Cookbook Fair. Each visitor was counted only once, even if they repeated on various days. They were two thirds foreigners, and one third french.

Photo: Báràny

chefs appeared at the two showkitchens (on the photo: Claire Dixsaut with her book „A table avec la Mafia“). Datuk Chef Wan and Chakall were the only to perform 2 times.

694

guests attended the Gourmand Gala in „Le 104“ - 505 for the Gourmand World Cookbook Awards, 189 for the Gourmand Wine Book Awards.

4x4

pages of the daily Gourmand Magazine have been produced during the Paris Cookbook Fair by the editorial staff: Nina Jurisch, Tibor Báràny, Max Jurisch and Olaf Plotke.

2000

euros cost the most expensive book at the Paris Cookbook Fair. It was presented by Henri-Pierre Millescamps at the stand of his Librairie Millescamps.

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countries were united in the crew of „Le Cordon Bleu“-students who assisted the chefs (here Patrick Caals, 3.f.l.) in the two showkitchens. page 18


GOURMAND MAGAZINE

Issue 3 / Spring 2010

Wine Books for Beginners

Become a Wine Connoisseur by Revolver and Sex-Appeal Can books turn us into competent wine drinkers? At least the book publishers are sure of it and put all kinds of instructions for a correct consumption of wine and spirits on the market. But how has such a book to look like for beginners? „The producers and retailers are immanently interested in many people getting into wine or spirits. But even so they tolerate that almost insuperable obstacles are put in the way of beginners“, says Mariana Gil Juncal from

Argentina. Together with Alfredo Terzano the attractive sommelier of the private wine club Baco Club in Buenos Aires wrote the book „Wine is a passion“. „It’s a book introducing into the world of wine in a downright inventive way. Noses are cut with garden shears, beer drinkers are shot and Mariana embodies the sex-appeal of wine in a way which can safely be described as exciting. „We try to make the complex world of wine consumption accessible with humor“, she explains.

„Who wants to get laymen enthusiastic about wine has to do it in ways that make a fast access possible to them. Texts filling pages without pictures only discourage.” With „Wine is a passion“ the authors definitely have given the possibility for a special access. And which man doesn’t do a double take if an attractive woman holds a revolver and a glass of red wine in her hands? The producers as well know how important

well written and composed books are for newcomers. Florence Castarède comes from a family producing Armagnac since 1832. Continued on the next page. page 19


GOURMAND MAGAZINE

Photo: Tibor Bárány

Therefore, she expects much from the book for newcomers being written by a woman named Chantal Armagnac

which is very fitting.“ A funny coincidence“, as Florence Castarède says. „L´Armagnac pour les Nuls“ pursues the strategy being known from the serial and which gave itself the motto: „Everything will be easy with the Dummies“.

To watch the video, click on the picture!

Photo: Plotke

Without exaggeration you can say that they produce one of the best Armagnacs in the world. It’s a drink whose name already radiates exclusiveness. But Florence Castarède wants to get away from this image and the book „L´Armagnac pour les Nuls“ („Armagnac for Dummies“) shall help to achieve it. „Armagnac only represents just 0.04 % of the spirits sold worldwide. Such an exclusiveness cannot be in the interests of a producer“, she says.

Issue 3 / Spring 2010

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So, using a simple language but with much competence the book explains the origin of an Armagnac, the production, the different types and skillfully conveys how you have to correctly savor Armagnac.

Florence Castarède is definitely enthusiastic about the book: „The author places herself on To watch the video, click on the same the picture! level with the inexperienced INTERACTIVE reader. Here, you don’t have the feeling to be taught by an expert. It is rather a joint discovery of a drink together with the author. So the book ofMariana Gil Juncal fers a lowthreshold

Florence Castarède with her favourite drink and book. access to the world of Armagnac.“

„Armagnac pour les Nuls“ Chantal Armagnac First Editions ISBN 978-2-7540-1613-1

„Wine is a passion“ Mariana Gil Juncal & Alfredo Terzano Baco Club ISBN 978-987-96717-1-9 page 20


GOURMAND MAGAZINE

Issue 3 / Spring 2010

News from the Gourmand Family Renowned cookery writer Mridula Baljekar has been flown to India to demonstrate in live food shows in Assam in the North East region of India. The events took place in December in Guwahati, the capital of Assam. Mridula demonstrated to a crowd of 250 and used Indian recipes with her own twist which has become her trade mark. She also demonstrated Mediterranean recipes with an Indian twist which were highly appreciated by the crowd. A gourmet 7-course dinner followed the demonstration which Mridula helped prepare assisted by local chefs. Both events were covered by NDTV and Z TV. On February 1, 2010, Chef Wan was conferred the title of Datuk by the King of Malaysia at a special ceremony at the Royal Palace. It was televised live for two

hours. He received the title for his hard work for 25 years as Culinary Ambassador of Malaysia. His name now is different. Datuk is part of the name, like „Sir“ in Great Britain. People will need to address him as Datuk Chef Wan, or just call him Datuk. He received last year at La Comédie Française in Paris the Gourmand Award for „Best Celebrity Chef in the World“. He has performed in over 6000 television shows, 12 films, and 3 theatre plays. Gourmand Awardwinning author and photographer Thomas Ruhl is planning the next culinary symposium called „Chef-Sache“. From 24 to 25 october german and international celebrity chefs will meet in Cologne for conferences, cooking demonstrations, networking and parties. The event will be public. More information: www.chef-sache.eu 13-year-old Victoria Kraus from Germany

mand“: www.livre-gourmand.fr

signed her first bookcontract at the Paris Cookbook Fair. The book synopsis her „Vampire´s Cookbook“ impressed german publisher Evert Kornmayer so deeply that he offered her a contract directly after she presented it to him. From 12-14 november the „Salon International du Livre Gourmand“ will take place in Perigueux in France. Mostly french and french-speaking publishers will present their new books there. This time the guest of honor is Québec. Besides the bookfair a big market for french gastronomic specialities (like truffles) will open its doors to the public. More information on „Salon International de Livre Gour-

The Paris Cookbook Fair-poster was created by the famous painter and designer Alberto Bali from Argentina. A poster by Bali has always something special. Some years ago, he was chosen as one of the 45 top poster artists in the world to create an image for La Gitane. Two of the most loved Willi’s wine bar’s

famous posters are also by Alberto Bali. He has also worked for Alain Dutournier and Joël Robuchon. Read more on Alberto Bali and his work: www.albertobali.com.ar You want your news to be published here? Send it to:

editor@gourmand-magazine.com

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GOURMAND MAGAZINE Photo: Plotke

Issue 3 / Spring 2010

Gourmand at the London Book Fair 19 - 21 April

Cookbook Professionals meet again in London

Photo: Jurisch

The next big meeting of cookbook professionals from all around the world will be at the London Book Fair, 19 - 21 april. The partnership between the Book Fair and

Chakall

Gourmand began with the Awards Gala and the apperance at the Fair in 2008. Today the Cook Book Corner with its show-kitchen ist one of the high-

lights of the fair. Gourmand will be present with a stand of more than 900 award-winning cookbooks and a unique show cooking programme.

Visit Gourmand at the London Book Fair at stand Z205.

The register as an exhibitor or a visitor:

www.londonbookfair.co.uk

Three Days of Worldclass Cooking Monday 11-11.45h James McIntosh

Tuesday 11-11.45h Suzanne Husseini

Wednesday 11-11.45h Robin Weir

12-12.45h Datuk Chef Wan

12-12.45h Marlene v.d. Westhuizen

12-12.45h Rustie Lee

13-13.45h Samy Malila / Moomins

13-13.45h Chakall

13-13.45h Ravinder Bhogal

14-14.45h Niclas Wahlstrรถm

14-14.45h Monish Gujral

14-14.45h Dorling K. Masterchefs

15-15.45h Pascal Aussignac

15-15.45h Paul Cunningham

15-15.45h Daniel Green

16-16.45h Yesmine Olsson

16-16.45h Daniel Girsberger

17-17.45h Valentine Warner

17-17.45h Solidarity Sports Charity

Rustie Lee page 22


Gourmand Magazine Spring Issue  

Third issue of the Gourmand Magazine. Paris Cookbook Fair cover.

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