Gourmand World Cookbook National Awards 2017

Various Guild members have won UK awards in the Gourmand World Cookbook Awards in addition to Galton Blackiston, whose award was announced in the last newsletter:

Now We're Cooking! Delivering the National Curriculum through Food by Katharine Tate, Marie Reynolds and Tim Baker has won a World Special Cookery Book Award.

Home Cook: Over 300 delicious fuss-free recipes by Thomasina Miers has won the UK award in the Best Television English Cookery Book category.

Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More by Jeremy Pang has won the UK award in the Best International Cookery Book category.

Tasting Georgia: A food and wine journey in the Caucasus by Carla Capalbo has won the UK award in the Best Food Book of the Year Category.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan has won the UK award in the Best Eastern European Cookery Book category.

Stir Crazy: 100 Deliciously Healthy Stir-fry Recipes by Ching-He Huang has won the UK award in the Best Chinese Cookery Book category.

Fress: Bold, Fresh Flavours from a Jewish Kitchen by Emma Spitzer has won the UK award in the Best Jewish Cookery Book category.

Andina: The Heart of Peruvian Food by Martin Morales has won the UK award in the Best Latin American Cookery Book category.

Sustainable Diets: How ecological nutrition can transform consumption and the food system by Tim Lang and Pamela Mason has won the UK award in the Best Sustainable Food Book category.

The Little Library Cookbook by Kate Young has won the UK award in the Best Food Writing Book category.

Barges & Bread: Canals & Grain to Bread & Baking by Di Murrell has won the UK award in the Best Culinary History Book category.

Belgian Café Culture by Regula Ysewijn has won the Belgian award in the Best Culinary History Book category.

The Book of Bere: Orkney’s Ancient Grain by Liz Ashworth has won the Scottish award in the Best Culinary Heritage Book category.

Classic Food of Northern Italy by Anna Del Conte has won the UK award in the Best Culinary Heritage Book category.

Hook, Line, Sinker by Galton Blackiston has won the UK award in the Best Seafood Cookery Book category.

The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese and Cream by Annie Bell has won the UK award in the Best Cheese Cookery Book category.

Flavours of Wales: The Cheese Cookbook by Gilli Davies has won the Welsh award in the Best Cheese Cookery Book category.

The Mushroom Cookbook: A cook’s guide to edible wild and cultivated mushrooms – and delicious seasonal recipes to cook with them by Michael Hyams and Liz O’Keefe has won the UK award in the Best Truffles and Mushrooms Cookery Book category.

Citrus: Recipes that Celebrate the Sour and the Sweet by Catherine Phipps has won the UK award in the Best Fruit Cookery Book category.

Flavours of Wales: The Welsh Lamb Cookbook by Gilli Davies has won the Welsh award in the Best Meat Cookery Book category.

The Scottish Soup Bible by Sue Lawrence has won the Scottish award in the Best Easy Home Recipes Cookery Book category.

The books will now represent the UK at the prestigious Gourmand World Cookbook Awards, which will be held in Yantai, one of China’s main wine-producing cities, on 26 and 27 May.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the very best food and wine books, printed or digital, as well as food television. Books from 205 countries participate in these prestigious awards, the largest international cookbook competition.

For more information on the Gourmand Awards: cookbookfair.com.