wine-photo/ illustrations - Gourmand Magazine

Da Dong 

on Exchange 

Wan Gang 

on Restaurants 

GOURMAND 

MAGAZINE 

The International Cookbook Revue 

The Best 

German 

Cookbooks 

Issue 25 / August 2012 

Michel Roux on 

Waterside Inn 

James on a 

Week in Hunan

GOURMAND MAGAZINE 

Publisher: 

5 

8 

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GOURMAND 

MAGAZINE 

Edouard CointrEau 

editor-in-chief: 

olaf PlotkE (V.i.S.d.P.) 

Photos: 

olaf PlotkE, ExCEPt JamES 

mCintoSh PiCturE on CoVEr 

and PagE 7 by JamES mCintoSh; 

book rEntal maChinE 

on PagE 4 by Jörg ZiPPriCk; 

thomaS ruhl on PagE 16 by 

Port CulinairE 

Adress of mediA owner And 

Publisher: 

gourmand intErnational 

index 

inVErSionES rabElaiS, Sl 

Pintor roSalES 50, 4°C 

madrid, 28008, SPain 

www.Cookbookfair.Com 

editoriAl office: 

gourmand magaZinE 

olaf PlotkE 

lohbErg 37 

47589 uEdEm, gErmany 


To China and Back 3 

The Culinary United Nations 5 

An Edible Heritage 6 

An Englishman in Hunan 7 

Success with Wine Business Books 8 

A Visit at the Waterside Inn 9 

The Best German Cookbooks 10 

News from the Gourmand Family 16 

Visit the new Gourmand website: 

www.cookbookfair.com 

On our YouTube 

channel you will find 

many videos of Paris 

Cookbook Fair. 

Just visit our channel 

on YouTube. 

Tick on the logo. 

if you arE intErEStEd in 

PiCturES of thE awardS 

or thE Cookbook fair 

PlEaSE ContaCt 

tibor bárány: 

www.tiborfoto.Com 

tibor@tiborfoto.Com 

+46 705 98 24 88 

page 2


A Travel Report by Jörg Zipprick 

To China 

and Back 

Feast on King Crab and 

Beijing Duck is fine – 

but for westerners the 

Beijing International Cuisine 

Competition was 

as much a cultural as a 

culinary event. 

And „smile“. Another 

picture is taken. Olaf, the 

editor of this magazine, 

and me think that we 

might have been posing 

for about 200 pictures 

today. During the first 

twenty, we felt a bit like 

Brad Pitt, now we begin 

to feel sorry for him. Not 

that one of us would be 

of particular importance 

for the Yi Yin cup. We are 

not chefs, not judges, just 

observers. Still people 

keep lining up in front of 

us. Even more intriguing: 

Everybody seems overjoyed 

to meet us, which is, 

quite honestly, a strange 

feeling. It was our first day 

in China and for me, well, 

for me it was the first day 

ever in China. It was also 

the first lesson learned: 

“One does not have to 

understand everything 

immediately to be part of 

it.” Still, since everybody 

looks happy, we just went 

with the flow, kept on 

posing. It just seemed the 

right thing to do. 

Almost everything that’s 

to say about the Beijing 

International cuisine 

competition itself has 

been written by Liu Guangwei 

and Edouard 

Cointreau in the last issue 

of Gourmand magazine. 

Yes, the competition was 

a success with tens of 

thousands of visitors. Yes, 

it’s impressive to sit in the 

Bird’s nest, the Olympic 

stadium of Beijing with 

people from more than 

35 different nations. And 

yes, we were all treated in 

the best way imaginable, 

dining out in the finest 

restaurants after the competition. 

Still, for me as a first-time 

visitor, Beijing was not 

only a culinary discovery, 

but a cultural one. Other 

than the Beijing Duck at 

Da Dong, I remember the 

way people danced on 

an ordinary street, just 

because there was music 

from a nearby radio. 

Other than my second 

and third sea cucumber (I 

had the first one during a 

lunch in Paris), I remember 

a wild ride on a battery 

powered bike through 

downtown Beijing with 

Russian Friends. Other 

than the King crab in my 


now favorite Sichuanrestaurant 

I also remember 

that you can come to 

Beijing with any plug on 

earth – American, British, 

French – and it will work 

in your hotel room. 

Those are details, small 

details; but even the 

biggest picture is composed 

of small details. The 

plug is a good example 

for Chinese pragmatism. 

Sometimes you don’t 

make to have things complicated, 

when there’s a 

simple solution. 

During my whole stay, 

it seemed to me that 

most Chinese I met were 

extremely open-minded 

not only towards other 

people’s cooking but also 

towards western culture. 

page 3


Those who did not speak 

English, let alone German 

or French, just handed 

me over their smartphones 

with automated 

translations, so that we 

could communicate. 

Chinese people also 

seemed both fun-loving 

and extremely hard 

working in a way I could 

not have believed before 

seeing it with my own 

eyes. Not that I would not 

have believed that they 

work hard and love fun 

(everybody does, more or 

less); it’s more that I felt 

not well prepared for my 

stay: The image of China 

in western media has not 

much changed during the 

last twenty years, still, 

the country has changed 

a lot. Most parts of 

Beijing now look much 

more dynamic than many 

western-European cities. 

You’ll see more German 

cars than bicycles. You 

might notice that young 

Chinese fashion brands 

are developing their own 

style that seems rather 

daring by our standards. 

(I wanted to buy a pair of 

shoes with metal spikes 

on the outside for my wife 

but was worried that a 

friendly European customs 

agent would classify 

them as a dangerous 

weapon). 

Shopping in Beijing is not 

cheap, quality merchandise 

of local production 

costs as much as in every 

European city. From my 

very limited experience, 

I would not exclude that 

western luxury brands 

might one day lose part of 

their appeal and Chinese 

luxury brands could arise; 

first in Asia, then in the 

rest of the world. Brands 

beware: Painting “lucky 

numbers” like “8” on T- 

Shirts and wine-bottles 

might be insufficient to 

satisfy these customers in 

the long run. 

My analysis as a first 

time visitor might not be 

worth much, but that’s 

where I see China today: 

Creating its own style in 

all domains where it is 

not yet established. Thus, 

nothing or little will chan- 

ge in Chinese cooking, 

but fashion, electronics, 

design will develop at 

high speed. If one day 

you talk to the owner of 

a middle-sized fashion 

store in Beijing, you’ll 

see that he shares some 

sorrows with his western 

counterparts: Chinese 

creators are now worried 

that their designs might 

be copied. 

During the years 1998 

and 1999, I spent a lot 

of time in New York City. 

It’s a time of my life that 

I cherish; every mor- 

Looks as if it is a cash machine, but it is a Rental Book Machine. 


King Crab in Da Dong´s restaurant 

ning when I got up I had 

the feeling that almost 

everything might be 

possible today. It was 

a feeling shared by the 

whole town, may be because 

New York is constantly 

reinventing itself. 

Yes, this was the typical 

New York feeling that has 

been portrayed in dozens 

of movies. 

I had exactly the same 

feeling in Beijing this 

year: There might be 

many possibilities and 

new opportunities. If 

there’s any justice in 

the world, there’d be a 

movie that captures this 

new Beijing feeling. But 

before this happens, I’ll 

be back. 

Jörg Zipprick is a journalist, 

author and food critic. In 

2005, he received the Gourmand 

Award in the category 

“Best French Cuisine Book 

in the World“ for his book 

“Südfrankreich, Küche und 

Kultur“ (South of France, 

Food and Culture). In 2010, 

he was awarded “International 

Cognac Writer of the 

Year“ in Cognac, France. 

page 4


Dong Zhenxiang, better 

known as Da Dong, is 

one of the best chefs in 

China, and most famous. 

As chief judge of 

the Beijing International 

Culinary Competition 

(BICC) he welcomed 

the guests in the restaurant 

of the Olympic 

Stadium “Bird´s Nest“. 

He also invited the 

chefs from all around 

the world to his restaurant 

“Da Dong Roast 

Duck“ for a 45 courses 

Gala Dinner. 

Here is an excerpt of 

his speech. 

“I am very happy to be 

the chairman of the judging 

panel. The judging 

panel is represented by 

members from 5 continents 

and 30 countries, 

from France, Italy, UK 

and the US for example. 

This is the first truly international 

cooking competition 

in Beijing. 

We want this cooking 

competition to be fair, 

transparent and honest. 

We want this event to become 

the most authoritative 

and influential event 

of its kind in China. 

Recently I visited Spain, 

Italy and France and 

had the opportunity to 

exchange ideas, to talk 

and discuss this event. 

During this trip I had the 

opportunity to work at the 

Jules Vernes Restaurant 

at teh Eiffel Tower in 

Paris with chef Alain Ducasse 

in France and with 

other top-chefs in Spain, 

Italy and Denmark. In 

our discussions we all 

agreed that Chinese cuisine 

had become more 

influential all around the 

culinary world. 

WIth the participation of 

Master Chefs from all 

around the world, we 

hope this event can turn 

out to become a world 

class event every two 

years, becoming the 

competition of reference 

for the meeting of Chinese 

and Western chefs. 

Food is building bridges 

between nations and cul- 


Chef Da Dong on BICC, Culinary Exchange and Friends 

The Culinary 

United Nations 

tures. Our dream is that 

this event, where chefs 

from all around the globe 

meet, will become a kind 

of the Culinary United 

Nations. 

During this event you 

have experienced new 

techniques, flavours and 

textures. But there is something 

more important 

than this: You came to 

Beijing as strangers. You 

will leave as friends.“ 

Liu Guangwei (BICC chairman) and 

Chef Da Dong (Chief Judge). 

page5


Wang Gan of Meizhou Dongpo Restaurant 

An Edible Heritage 

Wang Gan (on the picture 

in the middle, with 

international chefs) and 

his wife Liang Di hosted 

the foreign chefs from 

BICC at their Sichuan 

cuisine Meizhou Dongpo 

Restaurant, the flagship 

of the chain of sixty 

restaurants. It probably 

was for many the culinary 

highlight of their visit 

to Beijing in June. 

His speech was inspiring: 

“Chinese food is a 

kind of edible heritage, 

hand in hand with Traditional 

Chinese Medicine, 

TCM, one of the 

two best gifts of China 

to the world. China 

owns here 100 percent 

of intellectual proper- 

Wang Gan with Lila and Edouard Cointreau 

at the Meizhou Dongpo Restaurant. 

ty, with better margins 

than in the production of 

household appliances 

or car construction, 

other pillars of growth in 

China. 

China is an agricultural 

country, built on the hard 

work of 800 million people 

in the countryside. 

We appear as a restau- 

rant, but in fact what we 

do is to process and refine 

agricultural products. 

The hospitality industry 

is very strong in China, 

with an annual growth 

rate of 16 to 20 percent, 

much higher than the 

economy. Restaurants 

also have a very significant 

profit margin”. 


Foreign chefs were very 

surprised to learn that 

it is expected in China 

to get the capital investment 

in a restaurant 

back in 1 to 2 years, 

while it is over 5 years in 

Europe. There are many 

foreign chefs, especially 

from hard hit countries 

in crisis such as Spain, 

now studying projects in 

China. Nicolas Lebec, 

star chef from Lyons in 

France, has announced 

this July that he is 

closing in France and 

moving to Shanghai to 

open his new restaurant. 

There are 8 million chefs 

in China, foreign chefs 

are still an extremely 

small presence. 

page 6


Many of us think of 

China as a vast country 

with many people, 

both of these points are 

true, but there are some 

wonders away from the 

manufacturing heart of 

this land. 

After attending in June 

2012 the BICC Yi Yin 

Cup at the Beijing Olympic 

Park, international 

delegates were invited 

to discover one of the 8 

cuisines of China. Never 

one to miss an opportunity 

I flew from Beijing 

with some international 

colleagues for what was 

a completely different 

world from Beijing. 

Hunan lies in the middle 

of China and is home to 

what we all know as the 

„Avatar Hallelujah Mountains“ 

- not the floating 

ones in the movie, but 

the landscape is exactly 

the same. A long ca- 

ble ride high into these 

mountains with a beautiful 

river flowing through 

a forest park made for 

a great day trip. Seeing 

the local food and cooking 

styles, visiting food 

production and restaurants 

is what we do best 

in Gourmand and this 

was a treat. 

We saw Giant Salamanders 

- some 70 years 

old, prehistoric looking 

creatures and turtles, 

beautiful fish and the 

freshest food I have 

ever seen in China. On 

one particular day we all 

split up into groups and 

my group went to the 

Sheraton Hotel for a day 

with the chef, learning 

how Hunan Cuisine can 

be fused with western 

cuisine (picture above). 

Hunan is prized for it‘s 

freshness and spiciness 

in it‘s cuisine. Anyone 

who has watched „Food 

Adventures on the Silk 

Road 2“ will know about 

my British aversion to 

anything spicy! However 

the true beauty of this 

cuisine shone through, 

especially with the help 

and explanation of the 

team from East Eat Magazine. 

Everywhere we went 

there were lots of media 

and we all did many 

report for TV and local 

print media. On the final 

day we took part in a TV 

Show called „Day Day 

Up“ on Hunan TV which 

is China‘s best watched 

TV series. What fun we 

had being walked onto 

set by beautiful girls, 

huge applause, presenters 

who joked about 

our accents and then we 

all cooked items from 

our home countries. We 

had many cuisines on 


Chef James McIntosh (UK) about his China Trip 

An Englishman in Hunan 

the show and I took the 

opportunity to cook and 

entertain. 

The opportunities Gourmand 

and China gave 

me I can‘t have in the 

UK due to the size of the 

audience. 

Thanks for this experience 

Gourmand! 

info 

James McIntosh has 

won in 2008 the “Best 

in the World“-Award 

for his “Whisk“-series. 

In 2009, he travelled 

along the Silk Road in 

China for China Food 

TV. The cookbook 

according to the series 

has been released in 

March 2012 in English. 

Find out more about 

James McIntosh on his 

website: 

www.jamesmcintosh.co.uk 

page 7


Wine Appreciation Guild 

Success with 

Wine Business Books 

“There are many wine 

connoisseurs, who think 

that with their knowledge, 

palate and connections, 

they could become 

successful wine importers. 

But the road into 

romantic commerce is 

paved with the epitaphs 

of countless importing 

startups which read ´He 

had a great palate´!“, 

says Deborah M. Gray 

(picture), who has written 

“How to Import Wine“, 

published through the 

Wine Appreciation Guild 

in the US. The company 

specializes in wine business 

books. After the big 

success of “Wine Marketing 

& Sales. Success 

Strategies for a Saturated 

Market“ the publisher has 

now released an insider´s 

guide for all those winelovers, 

who wants to turn 

their passion into business. 

The Australian native 

Deborah M. Gray has 

started her first wine 

importing company in 

1992 in the US. She has 

worked as a consultant 

for wine distributors 

and producers. She is 

in great demand as a 

speaker at wine festivals 

and on radio and TV. “I 

always want to share my 

knowledge with others to 

get them into wine business“, 

says the author. 

“But at first they have to 

realize that to produce 

a good wine is only one 

half of the secret of the 

success. To sell the wine 

is the other half“, says 

Deborah M. Gray. The 

book offers real insider 

information, advice and 

the tools to create a successful 

business model 

and a portfolio to match. 

„Everyone, who wants to 

enter the wine market, 

has to read it“, Publisher 

Elliott Mackey (picture) is 


sure. Although focussed 

on the US market, the 

book is interesting for 

wine importers in other 

countries too. Deborah 

M. Gray: “The US market 

has to be seen as an example. 

The strategies are 

the same for nearly every 

country.“ 

The book won the Gourmand 

Award as “Second 

Best Professional Wine 

Book in the World“ in 

Paris this year. 

288 pages 

200 illustrations 

ISBN 978-1-934259-61-0 

info@wineappreciation.com 

page 8


A Visit at... The Waterside Inn (UK) 

Where the 

Queen eats 

Next to Monkey Island 

on the Thames River, 

named for monks in 

the 12th century, the 

village of Bray is sited. 

A little spot on the map 

of Britain, it is a giant, 

two world class restaurants 

are based here, 

run by by Gourmand 

Award-winning chefs: 

The Fat Duck by Chef 

Heston Blumenthal, who 

received in 2003 his first 

Gourmand Award, and 

the Waterside Inn by 

Chef Michel Roux, who 

has been President of 

Honour at this year´s 

edition of Paris Cookbook 

Fair. 

While both are regarded 

as two of the best 

restaurants in the world 

with three Michelin 

stars, Michel Roux´ 

“Waterside Inn“ is proud 

of a very unique achievement: 

It is the only restaurant 

outside France 

to keep three Michelin 

stars for more than 

25 consecutive years. 

Stars as Cliff Richard or 

Roger Moore are regular 

guests and even the 

Queen enjoys the cuisine 

here several times 

a year. For his merits 

to British cuisine she 

awarded Michel Roux 

a “Order of the British 

Empire“. You can see 

the letter of appointment 

in the restaurant. 

As the name suggests 

“The Waterside Inn“ is 

located directly at the 

river Thames. 

It is a beautiful place, 

especially in the summer, 

when you can have 

a glass of champagne 


as an aperitif on the jetty 

or in the the restaurant´s 

little boat on the river. 

Michel Roux founded 

the restaurant 40 years 

ago. Since decades Diego 

Masciaga from Italy 

works as the Director 

and General Manager in 

the “Waterside Inn“. He 

is the welcoming face of 

the restaurant and treats 

every guest as a lifelong 

friend. “This is no attitude“, 

he says. “I´m just 

like this.“ 

Even the Buckingham 

Palace relies on skills 

and asked him to train 

the service employees. 

A visit at the “Waterside 

Inn“ is not only a feast 

for the palate - it is like 

a short vacation. Guests 

can indulge with the 

kitchen and the service. 

The atmosphere is not 

finicky but relaxed and 

friendly. It is easy to feel 

comfortable here. 

Nowadays Michel´s 

son Alain is the chef de 

cuisine at the “Waterside 

Inn“. He is creative 

cuisine genius like his 

father. 

At the end of your stay in 

the “Waterside Inn“ you 

can have your coffee 

with brilliant Roux Patisserie 

in the lounge or on 

the terrace. And if you 

want to take home with 

you more than the memory 

of a unique visit, 

you can choose one of 

Michel Roux´s 12 cookbooks 

or his autobiography 

“Life is a Menu“, all 

signed for sure. 

More information: 

www.waterside-inn.co.uk 

page 9



Books and publishers at the Gourmand Awards 

The Cookbook Olympics 

The Gourmand Awards are now closer to 

the number of participating countries in the 

Olympics, with 164 already in 2012. It is the 

only sector of book publishing with an international 

awards competition of this magnitude. 

It really helps for the Foreign Rights 

trade in food and winre books, which is the 

backbone of the Gourmand Awards activities 

at the Paris Cookbook Fair, helped 

by a strong presence at the next Beijing, 

Frankfurt and London book fairs. 

To prepare for the Frankfurt Book Fair, we 

have made a list of all winners 1995-2012 

from the German speaking countries. Many 

HALL OF FAME 

2003 - Switzerland 

“Culinary World“ 

Bruno Hausch 

(Opt Art) 

PUBLISHER OF 

THE YEAR 

2011 - Germany 

Matthaes 


Klett-Cotta 


Gräfe und Unzer 

COOKBOOK OF 

THE YEAR 

2010 - Austria 

“Sacher“ 

Alexandra Winkler, 

Christoph Wagner 

(Styria) 

2009 – Luxembourg 

“Lea avec Amour” 

Lea Linster 

*2009 – Switzerland 

“God’s Cook Book” 

Jamie d’Antioc 

(Arcadian Lifestyle) 

2007 – Austria 

“Genussland Österreich“ 

Gerd Wolfgang Sievers 

(Leopold Stocker Verlag) 

*2000 – Germany 

“Geheimnisse aus meiner 

Drei-Sterne-Küche“ 

Dieter Müller, Thomas Ruhl 

(Dumont) 

SPECIAL 

AWARDS 

2010 – Germany 

“La Cucina Verde“ 

Carlo Bernasconi 

(Jacoby Stuart) 


“Anniks göttliche Kuchen“ 

of these books have done well in the foreign 

rights market. 

We have listed only the books which were 

among the last 3 or 4 finalists per category 

over 17 years, 127 cookbooks and 32 wine 

books. The quantity of awards for wine 

books is 20% much larger than in other publishing 

areas, showing the quality of wine 

books in German. There are 104 award 

winners from Germany, 26 from Switzerland, 

24 from Austria, 4 from Luxembourg, 

and one from Liechtenstein. 

“Best in the World“-books are marked with 

a star *. 

Annik Wecker 

(Dorling Kindersley) 


“Kulinarischer Report des 

Deutschen Buchhandels“ 

(Kornmayer) 


Katharina Toebben 


“Typisch Deutsch“ 

Jean Claude Bourgueil, 

Thomas Ruhl 

(Dumont) 


“Frankfurter Kochbuch 

der Kulturen“ 

(Fackelträger) 


“Küchenbibel” 

Hans Joachim Rose 

(Tre Torri) 


“Patrick Coudert” 

(Skyline Medien) 


Krenn 


Evert Kornmayer 

2001 – Switzerland 

Migros 

MAGAZINE OF 

THE YEAR 

Book Trade 


“Buchreport” – “Essen 

und Trinken” 

Food 


“Falstaff” 


“Feinschmecker” 

page 10



“Port Culinaire” 

CHEF 


“JW4” 

Joachim Wissler 

(Joachim Wissler Group) 


“Zwischen-Spiel“ 

Hans Horberth 

(Matthaes) 

*2007 – Austria 

“Der Brügger“ 

Wini Brügger 

(Der Brügger) 


“Die Philosophie der 

großen Küche“ 

Jean Claude Bourgueil, 

Thomas Ruhl 

(Dumont) 

WOMAN CHEF 


“Das Trapp Kochbuch“ 

Imgard Wöhrl, 

Dr. Caroline Kleibel 

(Verlag Anton Pustet) 


“Das große Sarah 

Wiener Kochbuch“ 

(Droemer Knaur) 


“Meine Kochschule” 

Johanna Maier 

(Collection Rolf Heyne) 

*2003 – Luxembourg 

“Best of Lea Linster” 

Lea Linster 

PROFESSIONAL 


“Kochen Einfach Genial” 

(Trauner) 


“Rezeption” 

(Trauner) 

TELEVISION 


“Hauptsache Lecker“ 

Steffen Henssler 

(Dorling Kindersley – ZDF) 


“Chakall kocht - Schnelle 

Rezepte, Gute Laune“ 



“Meine besten Rezepte“ 

Johann Lafer 

(Zabert Sandmann) 


“Lafer! Lichter! Lecker!“ 

Johann Lafer, Horst Lichter 



“Koch doch 2” 

Alexander Hermann 


INNOVATIVE 


“Pure Nature” 

Nils Henkel. Photos: 

Thomas Ruhl 



“Fingerfood” 

Heiko Antoniewicz 

(Matthaes) 


“Gequälte Brötchen” 

Jovanka V.Willsdort, 

Chris Klose 

(Schwarzkopf) 

ENTERTAINING 


“Menüs für alle Sinne” 

Christian Jürgens 

(Südwest) 


“Himmlische Küchengelüste“ 

Daniel Girsberger, Illustrations: 

Maria Drux 

(El Tipico) 


“Die Leichtigkeit des 

Kochens“ 

Anne-Katrin Sura, 

Photos: Chris Meier 

(Hädecke Verlag) 

FIRST COOKBOOK 


“Die wunderbaren 

Rezepte meiner 

türkischen Familie“ 

Semiha Stubert, 

Claudia Lieb 

(Gerstenberg) 


“Baguette” 

Rainer Schillings, 

Ansgar Pudenz 

(99 Pages) 


“Anniks göttliche Kuchen“ 


Annik Wecker 


COVER 


“Genfood” 

Max Annas, Jürgen Binder 

(Orange Press) 


“Kochen = Kunst” 

Melanie Brugger 

(Orell Fussli) 

PHOTOGRAPHY 


“Kastanie” 

Ansgar Pudenz 

(99 Pages) 


“Bau Stil“ 

Thomas Ruhl 

(Neue Umschau) 


“Tafel Freuden“ 

Andreas Neubauer, 

Photos: Michael Wissing 

(Gräfe und Unzer) 


“Food” 

Christian Teubner 

(Teubner) 


Opt Art 

Bruno Hausch 

(Culinary Chronicle) 

ILLUSTRATIONS 


“La Vie en Rose“ 

page 11


Murielle Rousseau, 

Illustrations: Stefanie 

Roth 

(Gerstenberg) 

DESIGN 


Sven Elverfeld 



“Food Design XL” 

Martin Hables Eiter, 

Sonia Stumberer 

(Springer) 


“Fusion Pur” 

Jean Jacques Schaffner, 

Roger Thinet, Design: 

Silvana Conzelmann, 

Jane Ingold, Armin Sanr 

(Betty Bossi) 


“Rohköstlich“ 

Nelly Reinle-Carayon 

(Medienkontor Pfalz) 


Bruno Hausch 

(Opt Art) 

SERIES 


Zabert Sandmann 


Gräfe und Unzer 

CORPORATE 


“Training Beratung” 

(Publicis Publishing) 


“Das First Class 

Kochbuch, Lufthansa, 

Wenn Sterne fliegen“ 

Bernd Hildenbrand, 

Thomas Stets 

(Heel) 


“Culinary High Flyers” 

Red Bull 



“Experience and Passion” 

(Swiss Re Guest Services) 

*2005– Germany 

“Genussreich BASF” 

(Umschau) 

LOCAL 


“Ticino con Amore” 

Marion Michels 

(La Tavola) 


“Zu Gast am 

romantischen Rhein“ 

Renata Kissel, Ulrich Triep 

(Bouvier) 

FOREIGN 


“Königshuhn und 

Stutenmilch - Mongolei“ 

Dr. Amelie Schenk 

(Mandelbaum) 


“New Arabian Cuisine“ 

Lutz Jäkel 

(Umschau) 


“Kap Küche“ 

Ulrike Holsten 


FRENCH 


“Curnonsky à la Carte” 

Jeanne B. Barondeau 

(Curnonska Editions) 

* 2008 – Germany 

“À Table!“ 

Murielle Rousseau 

(Gerstenberg) 


“Südfrankreich“ 

Cornelia Schinharl, 

Jörg Zippirck, 

Photo: Jörg Lehmann 


ITALIAN 


“La Cucina di Bernardo” 

Giovanni di Bernado 

(Werd) 

* 2004 – Austria 

“Original Toskanische 

Küche” 

Emanuela Stranama 

(Seehamer) 

* 2001 – Switzerland 

“La Cucina delle Passione” 

Ermin Rottele 

(AT Verlag) 


“Kulinarisches 

Entdeckungen auf Sardinien” 

Manuela Zardo, 


Helmut Zwecker 

(Hugendubel) 

MEDITERRANEAN 


“Oliven” 

Renate Kissel 

(Sigloch) 


“Ali Güngörmus” 



“Meine Südtiroler Küche” 

Herbert Hintner 

(Folio Verlag) 


“Zu Tisch Mittelmeer- 

Staaten“ 

(Abakus Berlin – Arte 

Editons) 

ASIAN 


“Die Asiatische Küche” 

Sohyi Kim, Christoph 

Wagner 

(Pichler) 

CHINESE 

CUISINE 


“Der Duft meiner Heimat“ 

Li Hong-Dytert 

(Gerstenberg) 


“Was ernährt uns 

wirklich? Wie China den 

Westen inspiriert“ 

Eve Marie Wolkenstein, 

page 12


Katharina Rubi-Klein, 

Willie B. Thomas 

(Maudrich) 


“Schlafender Lotus, 

Trunkenes Huhn, 

Kulturgeschichte der 

Chinesischen Küche“ 

Thomas O. Höllmann 

(Beck) 


“Food Scape” 

Margrit Manz, Martin 

Zeller 

(MCCM Creation) 

ARAB 


“New Arabian Cuisine” 

Lutz Jäckel 

(Umschau) 

AFRICA 


“Safari durch die 

Küchen Afrikas“ 

(Sigloch) 

SUSTAINABLE 


“A Connoisseur’s World, 

Vielfalt genießen” 

(Lammerhuber) 

HEALTH AND 

NUTRITION 


“Ich koche für mein 

Leben gern“ 

Christian Saahs, Dr. 

Christina Saahs 

(Christian Brandstätter) 


“Feines aus der 

5 Elemente-Küche“ 

Ekkehart und Stefanie 

Hamma, Wolfgang 

Radi. Photos: Andre 

Charles de Beaulieu 

(Tinto Verlag) 


“Kochen für Menschen 

mit Demenz“ 

Claudia Menebröcker, 

Jörn Rebbe, Annette 

Gross 

(Books on Demand) 


“Lecker Essen“ 

Joachim Luger 

(Schlüterssche) 


“Essig“ 

G.H.Wiedemann 

(Umschau) 

CHILDREN AND 

FAMILY 


“Kochen mit Kindern“ 

Tim Mälzer 


FOOD 

LITERATURE 


„Teller-Gerichte“ 

Torben Klausa, Olaf Plotke 

Illustrations: Jan Plotke 

(Kornmayer) 

CULINARY 

HISTORY 


“The Evolution of the 

Sephardic Cuisine in 

Turkey” 

Sibel Cuniman Pinto 

(Lambert Academic 

Publishing) 

CULINARY TRAVEL 


“Meine Reise in die Welt 

der Gewürze“ 

Alfons Schubeck 



“Urchuchi Rezepte” 

Martin Weiss 

(Rot Punkt Verlag) 

SINGLE SUBJECT 


“Trüffeln die heimischen 

Exoten“ 

Jean Marie Dumaine, 

Nikolai Wojtko 

(AT Verlag) 


“Gutes Fleisch“ 

Thomas Ruhl, Wolfgang 

und Stephen Otto 

(Fackelträger-Port 

Culinaire) 


“Gewürze” 

Ingo Holland 

(Tre Torri) 


“Schnecken Kochbuch” 



(Leopold Stocker) 

DESSERTS 


“Henri Schumacher- 

Patissier“ 

(Guy Binsfeld) 


“Mürner 1” 

Rolf Mürner, 

Photos: Kurt Imfeld 

(Fotoplus Schweiz) 


“Magic Marzipan” 

Franz Ziegler 

(Matthaes) 


„Mürb und knusprig“ 

Franz Ziegler 

(Matthaes) 

BARBECUE 


“Grill – Ueli” 

Ulrich Bernold 

(Trnka) 


Rainer Mitze 

(Umschau) 

FISH AND 

SEAFOOD 


“Fisch Kochbuch” 


(Verlag Johannes Heyn) 


“Fisch Küche” 

page 13


Annemarie Wildeisen 

(AT Verlag) 


„Die See“ 

Thomas Ruhl 

(Umschau) 

VEGETARIAN 


„Die vegetarische 

Kochschule“ 

Christel Kurz 

(Christian Verlag) 


“Wald und Wiese auf 

dem Teller“ 

Gisula Tscharner 

(AT Verlag) 


„Vegetarisch genießen“ 

Dagmar von Craam, 

Martin Kintrup 



Ralf Kabelitz 

(AT Verlag) 

CHOCOLATE 


“Chocolate Collection” 

Franz Ziegler 

(Matthaes) 


„Schokolade - ein 

Genuss“ 

Jutta Gay, Fotografie: 

Jörg Lehmann 


BREAD 


“Brot” 

Heiko Antoniewicz 

(Matthaes) 

CHEESE 


“Schweizer Käse” 

Dominik Flammer 

(AT Verlag) 


“AOC” 

Didier Schmutz 

(Infolio) 

FUND RAISING 


„Wanderbild für Afrika 

Nº 1“ 

Alla Grande, Dr. Rita 

Mielke 

(Kornmayer) 


„Was kochen Au-pairs?“ 

Heike Welzel 

(Calypso) 

II. WINE 

WINE BOOK 

PUBLISHER 


„Vinothek“ 

Rudolf Lantschbauer 

WINE BOOK OF 

THE YEAR 


“Spitzenweingüter 

Deutschlands“ 

Claudia Schweikard, 

Matthias Stelzig 

(Umschau) 


„Die Bilder vom Wein“ 

Joachim Willsberger, 

Text: Dr. Karin Krüger 

(Edition Willsberger) 


“Wine Landscapes” 

André Dominé, 

Photos: Armin Faber 

(Peter Feierabend) 

FRENCH 


“Bordeaux and Co.“ 

Editor: Dr. Robert Göbel, 

Fachbereich Geisenheim-Hochschule 

Rheinmain 

(Kornmayer) 


Bonnefoit Frankreich 

Guy Bonnefoit 

(Kornmayer) 

EUROPE 


“Weinbuch Österreich“ 

Klaus Peter Krenn 


“Der österreichische Wein“ 

Klaus Egle 

(Pichler) 

2005 – Liechtenstein 

“Die Weintradition in 


Liechtenstein” 

(Van Eck) 


“Lëtzebuerger Musel” 

(Guy Binsfeld) 

NEW WORLD 


“Chinese Art – Chinese 

Wine“ 

Gernot Langes-Swarovski, 

Rudolf Lantschbauer, 

Cai Yulan 

(Bodega Langes) 


“Weinabenteuer 

Südafrika“ 

André Dominé, Armin 

Faber, Peter Feirabend 

(Groeblinghoff) 


“Wein - Die neue große 

Schule“ 

Jens Priewe 


WINE TOURISM 


“Wein Atlas Deutschland“ 

Dieter Braatz, Ulrich 

Sautter, Ingo Swoboda 

(Hallwag) 


Rudolf Lantschbauer 

(Vinothek) 

TRANSLATION 


“Weinwörterbuch / Wine 

Dictionary” 

(List Medien) 

SPIRITS 


“Aqua Vitae, Ein literarisches 

Whisky Tasting” 

page 14


Angelika Brox, 

Karen Grol 

(Stories and Friends) 

COCKTAILS 


“Mixed Emotions” 

Uwe Christiansen 

(Südwest) 


“Zielwasser” 

Annika Krause, Miriam 

Oelmayer 



“Cocktails Hoch 3” 

Franz Brandl 

(Südwest) 

FOOD AND WINE 


“Wein und Speisen” 

Christina Fischer 



“Deutsches 

Wein-Kochbuch“ 

Petra Abele 

(Deutsches Wein 

Institut) 


“Das einzig wahre 

Warsteiner Kochbuch” 

Kordula Wenner 

(VGS) 

BEER 


“Bier“ 

Manuela Reichart, Peter 

Glückstein 

(Eichborn) 

DRINKS/ 

WINE-PHOTO/ 

ILLUSTRATIONS 


“Plopp - Die wunderbar 

verdrehte Welt der 

Korkenzieher” 

Rainer Schilling, Ansgar 

Pudenz 

(99 Pages) 


“Weinmacher in 

Württemberg“ 

Chris Meier 

(Hädecke) 

WINE WRITING 


“Das Demokratische 

Weinbuch” 

Rainer Balcerowiak 

(Mondo) 


“Von Humagne Rouge” 

Madeleine Gay, 

Chandra Kurt 

(Orell Fussli) 


“Der Champagne-Fonds” 

Paul Grohe 

(DTV) 


“Mord im Weinkeller” 

Andreas C. Busch, 

Almuth Heuner 

(Gerstenberg) 


Markus del Monego 

(Heel) 


“Welcher Wein zu 

welcher Frau?” 

Michael Klonovsky, Uli 

Martin 

(Hallwag) 

HEALTH AND 

DRINK 


“Die besten Drinks“ 

Albert Trummer, 

Dr. med. Markus Metka 

(Christian Brandstätter) 


info 

The top ten publishers 

all from Germany, except 

when mentioned: 

Gräfe und Unzer (12) 

Matthaes (7) 

Umschau & 

Neue Umschau (7) 

AT Verlag 

(Switzerland) (6) 

Collection Rolf 

Heyne (5) 

Gerstenberg (5) 

Zabert Sandmann (5) 

Dorling Kindersley (4) 

Fackelträger (4) 

Kornmayer (4) 

All publishers and 

authors are invited to 

the Gourmand 80 m2 

Stand at Hall 5.1, 

Aisle C, stand 932 

at Frankfurt Book Fair. 

Welcome! 

page 15


Harper Collins has 

published the new book 

by bestselling British 

vegetarian cookbook 

author Rose Elliot: 

“30-minute vegetarian“. 

The book contains 

140 modern vegetarian 

recipes that can 

be prepared in half an 

hour or less. It is Rose 

Elliot´s 61st cookbook. 

She sold more than 3 

million copies of her 

books. In 1999 she was 

awarded the MBE by 

the Queen for services 

to vegetarian cookery. 

Her book “Rose Elliot´s 

New Complete Vegetarian“ 

(Harper Collins) 

won the Gourmand 

Award as „Best Vegetarian 

Cookbook in the 

World“ in 2011. 

www.roseelliot.com 

German publisher 

Gerstenberg has 

released the first cookbook 

you can eat called 

“Das echte und einzige 

Kochbuch“ (The 

One and Only Real 

Cookbook). The pages 

are made from pasta 

dough. The book was 

invented by the German 

design and advertising 

agency Korefe. 

www.korefe.de 

In the first six months of 

2012, Gourmand has 

had 1,426 press articles, 

up 21% over 2011. 

This does not include 

the articles in Chinese, 

Russian or Arabic, numerous 

with BICC. 

The next Perigueux 

Book Fair will be on 

the 16,17,18 of November 

2012. Le Salon 

International du 

Livre Gourmand de 

Perigueux takes place 

every two years in the 

capital of Dordogne, 

world famous for its 

truffles, foie-gras and 

regional cooking. Henri-Pierre 

Millescamps 

was one of the founders 

in 1990, and has 

supported it since, 

either as organizer 

or exhibitor. In 2012 

Millescamps will have 

again one of the largest 

stands, with Gourmand 

and Paris Cookbook 

Fair. 

The next edition of the 

culinary event “Chef- 

Sache“ (Chef-Thing) 

by Gourmand Awardwinning 

magazine 

“Port Culinaire“ will 

take place in Cologne 

on 16 and 17 September. 

Editor Thomas 

Ruhl (picture below) 

has invited some of the 

European top-chefs for 

masterclasses during 

the two days, including 

the Gourmand Awardwinning 

chefs Thomas 

Bühner, Joachim Wissler 

and Christan Bau. 

www.chef-sache.eu 

On July 19, Özyeğin 

University of Istanbul 

(Turkey) and the 

famous French cookery 

school Le Cordon 

Bleu signed an 

agreement to seal the 

partnership between 

the two institutions. 

The signing ceremony 


News from the Gourmand Family 

took place 

at the 

Özyeğin 

University 

and was 

chaired by 

Hüsnü M. 

Özyeğin, Chairman of 

the Board of Trustees, 

and André Cointreau, 

President and CEO of 

Le Cordon Bleu International. 

This new 

partnership has been 

developed in response 

to the strong demand 

for quality culinary arts 

training and restaurant 

management education 

in a country boasting 

economic opportunities. 

Furthermore, an 

increasing number of 

students from neighboring 

countries are 

coming to Turkey for 

Higher Education. 

Commencing in October 

2012, Le Cordon 

Bleu will operate with 

the University Lifelong 

Learning Center in its 

new state-of-the-art 

culinary facility. Le 

Cordon Bleu will deliver 

culinary programs in 

cuisine and pâtisserie 

considered to be the 

most complete and 

intensive instruction 

available today. 

www.cordonbleu.edu 

Send us your news: 

editor@gourmand-magazine.com 

page 16

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