The Best Christmas Gift: A Cookbook

MADRID, November 17, 2011 /PRNewswire/ —

More than one third of yearly cookbook sales take place in November and December. The best Christmas gift is often a cookbook. They are beautiful and practical, useful and cultural, local and international, great quality at a reasonable low price. Your local bookseller should have a large offer of great titles this year from the US or the UK, or your own country.

If you want to be innovative and creative, there are other extraordinary cookbooks in English this year, often available internationally by Internet, sometimes offered with gift packaging upon request. This list of 112 new cookbooks and wine books 2011 in English has been established for Gourmand-Magazine, by the Gourmand World Cookbook Awards, which had 162 countries participating this year.

A dozen are Charity Fundraising Cookbooks, a very strong trend worldwide.

ANTIGUA- Tablemanners, Gulliver Johnson (Food and Drink Caribbean)
ARGENTINA- Wine is a Passion, Alfredo Terzano, Maria Gil Juncal (Baco Club)
AUSTRALIA- The Art of Pasta, Lucio Galletto (Penguin)
-Wine, Terroir and Climate Change, Dr.John Gladstones (Wakefield Press)
AUSTRIA- A Connoisseur’s World, Vielfalt Geniessen, Günter Köck, Christian Diry, Elisabeth Wrbka, Martha Umhack, Andrew Smith (Lammerhuber)
BAHRAIN- I want a Healthy Pregnancy, Alia Almoayed, Nutritionist (Almoayed)
BALI- Mozaic – French Cuisine, Balinese Flavours, Chris Salans (Didier Millet-Singapore)
BELGIUM- Kitchenaid, The Blender Cookbook (Minestrone)
-100 Vintage Treasures from the World’s Finest Wine Cellar, Michel-Jack Chasseuil (Tectum)
BERMUDA – Bon Appetit, Bermuda, Jean-Claude Garzia (Gibbon)
BHUTAN- Authentic Bhutanese Cookbook, Punap Ugyen Wangchuk (Jomo)
Foods of the Kingdom of Bhutan, Nagamatsu (Bhutan Foundation-Tarayana Foundation)
BOTSWANA- Botswana Traditional Recipes, Wame Molefhe (Botswana Craft Marketing)
BRAZIL- Street Gastronomy, Carioca and Sao Paulo Guides, Sergio Bloch, Ines Garsom (Editora Arte Ensaio)
BRUNEI- Healthy Living, Barnitus Ang, HJ Omar Ali HJ Mohd Daod (Royal Brunei Catering)
BULGARIA- 100 Essential Recipes, Martin Miller-Yianni (Lulu)
CAMBODIA- Cooking the Cambodian Way, Narin Seng Jamesen (JSRC Printing)
CANADA- Peas and Thank you, Simple Meatless Meals, Sarah Mtheny (Hyperion)
– Cooking with Cory, Cory Parsons (Whitecap)
CHANNEL ISLANDS- Ocean Voyage, Mark Jordan (Network)
CHILE- Patagonian Cuisine, Francesco Fantini (Gourmet Patagonia)
CHINA- Delicacy of Chinese Regional Cuisine , Mrs.Kitty Choi (Electronics Industry Press)
China Tea, Wu Jianli (CHLIP)
Food Adventures on the Silk Road, Chef Wan, Yvan Cadiou, Chakall, James McIntosh (Qingdao Press)
Chinese Food Life Care (China Intercontinental Press)
Fine Drink, Chinese Cuisine and Wine (Hubei Science and Technology Press)
COSTA RICA- Costa Rica Fusion Cuisine, Isabel Campabadal (Jadine)
CURAÇAO- Authentic Dutch Caribbean Cuisine, Desirée da Costa Gomez (Desirée Gourmet)
CYPRUS- Mint, Cinnamon and Blossom Water, Ivy Liacopoulou (Create Space)
DENMARK- 66 Best Restaurants Nordic Countries (Bent Christensen)
Seven Days in Scotland (Kle-Art)
ECUADOR- Feasts and Flavours of Ecuador, Carlos Gallardo de la Puente (Universidad de las Americas)
ESTONIA- Eat First, Dimitri Derjanov (Kirjastus Menu)
Essential Nourishment, Recipes from my Estonian Farm, Marika Blossfeldt (Essential Nourishment)
ETHIOPIA- Coffee Story Ethiopia, Majka Burhardt (Shama books-Ninety Plus Coffee)
FINLAND- Reindeer, Including DVD (Reedme.Fi)
Angry Birds Cookbook (Rovio)
FRANCE- Ritz Paris, Haute Cuisine, Michel Roth, Jean-François Mesplede (Flammarion)
34 Chefs, 34 Recipes, Winners of Bocuse d’Or (Atlantique Press)
Union des Grands Crus de Bordeaux (Feret)
GABON- How to Cook a Crocodile – Bonnie Lee Black (Peace Corps Writers)
GEORGIA- Georgian Dishes, Merab Beradze (Kirtadze)
GERMANY-Chocolate Collection, Franz Ziegler (Matthaes)
GHANA- Ghanaian Cookbook – Sophie Manu (Adaex-Accra)
HAITI- On That Day Everybody Ate, Margaret Trost (Koa Books-What if Foundation)
HONG KONG- The Sound of French Wines, Wilson Kwok (Good Profit Publishing)
Crafted Passion, Gerard Dubois (La Rose Noire)
Dominica’s Bo Ho Ho, for the Red Cross (Joyfool Books)
Mastering Wine for the Asian Palate, Jeannie Cho Lee, MW (Asset Publishing)
HUNGARY- The Hungarian Kitchen, Kolozvari Ildiko (CasteloArt)
Budapest City of Flavours, Csapo Katalin (Holnap)
ICELAND- Chef Ulfar, Ulfar Eysteinsson (Ljosmynd)
Delicious Iceland, Volundur Volundarsson (Salka)
INDIA- Highway on my Plate, Rocky Singh, Mayur Sharma (Random House – NDTV)
The Tulleeho Book of Cocktails, Vikram Achana (Westland)
INDONESIA- Fantastic Cooking – Rinrin Marinka (Gramedia)
IRELAND- Farmhouse Cheeses of Ireland, Glynn Anderson, John McLaughlin (The Collins Press)
Boiling Point, Nick Munier (Y Books)
ITALY- Sicilian Cookery – William dello Russo (Sime)
Silene, Daniel Spoerri (Ceccarelli)
JAMAICA- Tastes like Home – My Caribbean Cookbook, Cynthia Nelson (Ian Randle)
Kito in the Kitchen, Radha Pooran (LMH)
JAPAN- Drinking Japan, Chris Bunting (Tuttle)
Net Gurus can Cook – For Earthquake and Tsunami Victims (Grape City Power Tools)
JORDAN- The Secret Ingredient, Deema Hajjawi Hawdan (Damascus Publisher)
KENYA- Safari Cuisine, Andres Bifani (Location Africa Films)
LAOS- From Honeybee to Pepperwood, Creative Lao Cooking (Friends International)
Lao Cooking and the Essence of Life, Xaixana Champanakone (Xaixana)
LEBANON- Marlene’s Best Recipes, Marlene Matar (Hachette Antoine)
LIBERIA- J is for Jollo Rice, Wayetu Moore (One Moore Book)
MALAYSIA- The Sarawak Eurasian Association Legacy Cookbook (Rhino Press)
The Best of Chef Wan (Marshall Cavendish)
MADEIRA- The Island Vineyard, Noel Cossart, Emanuel Berk (The Rare Wine Company)
MALTA- Seasonable and Sustainable Cooking, Karen Mugliett (Allied Publications)
MONACO- J’aime Monaco , Alain Ducasse (Alain Ducasse)
MORDOVIA- Mordovian Cuisine, S.S.Markova (Morovskoe Knizhnoe Izdatel’stvo)
MOROCCO- A Month in Marrakech, Andy Harris (Hardie Grant Australia)
NETHERLANDS- Briny Clay, Edwin Vinke (Vinke Holdings)
NEW ZEALAND- Me’a Kai, Robert Oliver, The Best Cookbook in the World 2010 – South Pacific Islands Cuisine (Random House)
The Molten Cookbook, Michael van de Elzen (Random House)
From Kai to Kiwi, Helen May (Otago University)
PAKISTAN- Mrs.Azra Syed’s Pakistani Cooking (Markings Publishing)
Tasneem’s Indian – Pakistani Cuisine Made Easy, Tasneem Ahmad – Switzerland
Empty Bellies, Broken Dreams, Michael Kugelman (Vanguard Books – Lahore)
PAPUA- The Creation of Plant Life (University Papua New Guinea Press)
PERU- The World’s Best Cebiche, Javier Wong (Mesa Redonda)
PHILIPPINES- Discover Flavors of the Philippines Islands (Mama Sita)
POLAND- Rose Petal Jam – Dr.Beata Zatorska (Tabula Books – Australia)
PORTUGAL- The Port Wine Route, José Miguel Pereira (Editions au Pont des Arts-France)
Real Men Drink Port, and Ladies do too! Bob Howkins (Quiller-UK)
SAINT MARTIN- Caribbean Vegan, Taymer Mason (The Experiment)
From Yvette Kitchen to your Table, Yvette Hyman (House of Nehesi)
SCOTLAND- Maw Broon’s Kitchen, Gift Pack (Waverley)
SEYCHELLES- Grow and Eat your Own Food – Dr.Nirmal Jiva Shah (Nature Seychelles)
SIERRA LEONE- Foods of Sierra Leone and other Western African Countries , Rachel C.J.Massaqoi (Author House)
SINGAPORE- Singapore Heritage Cookbooks (Marshall Cavendish)
The end of Char Kway, Leslie Tay (Epigram)
Miele Guide 2011-2012 – The Finest Restaurants in Asia (Ate Media)
Awakening the Appetite (Singapore Cancer Society)
SOUTH AFRICA- Cooked Out of the Frying Pan, Justin Bonello (Penguin)
Braai Masters of the Cape Winelands (Sunbird)
Khoi-Khoin Food Culture, Coetzee (Lapa)
SPAIN- Rias Baixas, Gourmet Territory, Francesc Guillamet (Diputación de Pontevedra)
Wine Tourism, F.Xavier Medina (Universitat Oberta Catalunya)
SWEDEN- Swedish Cookies and Desserts, Malin Lanbdqvist, Joel Wäreus (Max Ström)
Whiskey and Food, Jan Groth (Grenadine)
SWITZERLAND- Cheese – A Slice of Swiss Culture, Sue Style (Bergli Books)
TANZANIA- The Hopeful Chef (School of St.Jude)
THAILAND- The Principles of Thai Cookery , Chef McDang Show (McDang Show)
Somtum, A Meeting of Flavours, Taste and Cultures (Le Cordon Bleu-Dusit)
TRINIDAD- Ah’Len (Syrian Lebanese Women Association)
TURKEY- Gluten Free Mediterranean Gourmet Cuisine, Dilek Alishan Sabanci (Sedes)
Flavours and Flowers, Gönül Paksoy (Paksoy)
UAE- Dubai -When Suzanne Cooks, Suzanne Husseini (Motivate)
VIRGIN ISLANDS- St.Croix Food and Wine Experience (Jane Watkins Publishing)
WALES- Cooks and Kids, Alan Rudstad (Graffeg)
ZAMBIA- The Safari Africa Cookbook, Roger Rory McKay, Alexandra Hurt (Gamefields)