paris cookbook fair program program
DESCRIPTION
Paris Cookbook Fair 2012 showsTRANSCRIPT
PARISCOOKBOOKFAIRMarch 7-11, 2012
Organized by:
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INDEX
Foreword by Edouard Cointreau ..................03
Delicious Foreign Rights ..............................04
MICHEL ROUX, Life is a Menu .....................06
The invited region, BRETAGNE .....................07
China, guest of honour of the fair .................08
A special focus on beer ................................10
Charity cookbooks .......................................11
Cookbook binding and bibliophilia ................12
The Edouard Cointreau library .......................13
Antique Books .............................................14
Do you need a break? ..................................17
Shows .........................................................18
Hall of fame - Gourmand Awards ..................30
Gourmand international ................................32
Any question? Just ask! ...............................33
Our Partners ................................................34
Le Centquatre - Practical Information ............36
Malaysian tribal food .....................................37
Publishers ....................................................39
GourmandInternational
Pintor Rosales, 50 - 4ºC28008 Madrid, SpainTel: + 34 91 541 67 68Fax: + 34 91 541 68 [email protected]
Sislavia design. Printed By Vernetta
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By request of the International Cookbook Trade Exhibitors, we had to add one more professional day, so now we have 3, the same as Frankfurt and London Book Fairs. This enables us to have a total of 70 chefs demonstrations, 36 wine beer and spirits tastings ses-sions in the afternoons, and more food products presentations.
We have been creative within the same space, with 20% more stands than last year. We now have key exhibitors who do not exhibit in general book fairs in their own country, in Frankfurt or Paris, because they know the cookbook market is at Paris Cook-book Fair.
The publishers space is 65% for foreigners and 35% for the French. We have the leaders of French publishers and the best of international publishers. We also have many excellent small pub-lishers from everywhere.
The current trends in cookbooks and wine books will be well rep-resented this year at Paris Cookbook Fair, with a focus on the dynamic China, Brittany and Beer markets, our 3 focus this year. New technologies will be the stars, at the Marmiton stand and others.
Books are the heart of the fair. We have two new features, the International Bookbinding Exhibition, and the Artron Printing Treas-ures Exhibition. Bookbinding is an art since Roman times, and it still is vibrant with masterpieces in the 21st Century. Printing has a very important role today, and is very much needed for the future of culture.
Our visitors have many motivations. Some come to learn, to get an intensive course on cookbooks writing and publishing, the best they can get worldwide. Others come for business, and many oth-ers for pleasure. For most, it is a combination of all the above.With one more day, we will increase the number of visitors, an excellent opportunity for our exhibitors and partners, which I thank for their continuous support.
If you read up to here, thank you, there are so many more interest-ing pages in the outstanding program that follows.
Happy Fair!!
Edouard COINTREAU
GOURMAND INTERNATIONALParis Cookbook Fair, President
China Food Television, President of HonourWorld Association of Food TV Producers, President
Gourmand World Cookbook Awards, President and FounderBeijing Olympic Park International Cuisine
Competition 2012, Vice-Chairman
By Edouard Cointreau
FOREwORD An intense five days for food culture
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RECETAS YRAZONES
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GOURMAND WORLD AWARD : BEST INNOVATIVE COOKBOOK
COCINA DIVINAchakall
LAS RECETAS DE UN VIAJERO ENAMORADO DE LA COCINASoy cocinero por accidente. Cocinar no es más dificil que sumar dos y dos.
La cocina, se diga lo que se diga, no tiene ningún misterio.
Este libro fue pensado para las personas que nunca entraron en la cocina,
excepto para lavarse las manos o para coger cualquier cosa de la nevera;
para aquellas que, aunque amen la cocina, se enfrentan a recetas que no consiguen
comprender; para quien tiene buen paladar; y para los niños de los dos a los noventa
y nueve años. Dediquen tiempo a sus hijos y enséñenles a cocinar jugando
La cocina es algo que consigue unir a la familia como pocas cosas lo consiguen,
de forma constructiva y esperemos que saludable.
No hay que olvidarse de que puede ser mucho más divertido y sabe mejor si todo esto
se hace en compañía de los niños. A los niños les encanta la pasta, entonces hagamos
pasta y juguemos con los colores, y pizza, la hacemos y les dejamos a ellos que pongan
en ella el sabor que más les guste. Cocinamos como sentimos. No sigan al pie de la letra las recetas, improvisen.
Hablar de comida es, de alguna manera, como hablar de sexo. Es bueno imaginar
las cosas, pero es mucho mejor probarlas.EL AMOR POR LA COCINA NO ES DIFERENTE DEL AMOR POR LA VIDA.
akal.com
Who owns the foreign rights?• The majority of contracts in the English speaking world is a bal-
anced split of 50/50 between authors and publishers. • In France it is often lower for the author, from 25 to 40%; in Spain
it is higher, 60% for the author.
How do you calculate how much?• There is usually an advance, calculated as a percentage of royal-
ties. It is wise to think all you can count upon is the advance.• Calculating the advance is easy. You need:
. The retail price of your book in the market in the contract.
. The number of copies of the first printing.
. The royalty.
. The percentage of the advance, usually 60% of the royalty.• So a book with a printing of 3000 selling at 20 Dollars in the
foreign market, with a royalty of 10%, will net to the author and publisher 3.600 Dollars if the advance is 60%. Then it is split between publisher and author.
Why foreign rights?• For a publisher, foreign rights can make the difference be-
tween profits and losses on a book. • For an author, foreign rights can represent more than in-
come from sales in his own country.• It is easier to receive 1000 Euros net in one very small for-
eign rights deal than selling 500 cookbooks at a book fair, which is what an author needs to sign and sell to make the same amount on the average cookbook.
• There is little investment; it is mostly time and travel.
Who sells?• Nearly all publishers now have a foreign rights department.
They are the key to negotiate and sign the contracts. It is best for authors to let publishers negotiate.
• When there is an agent, they often take a leading role in the negotiations, and they usually earn more for their client than the 15% they charge.
• The authors very often initiate the contact with the foreign buyer. They know their book well. They can market it better than the foreign rights department who very often does not have the time to open the books.
• A good author for a publisher is one that not only writes good books, but one that will easily promote himself the book, and sell foreign rights himself.
Who buys?• English speaking markets are more sellers than buyers. It is extremely difficult to sell to the US.• The buyers are now in Asia, Latin America and Eastern Europe. There are many small deals, rather than the one big deal. For Paris
Cookbook Fair in March 2011, 13% of professionals registered on January 25th come from Asia, 10% from Eastern Europe and 7% from Latin America.
• Foreign rights is a long term business, with many deals between partners who trust each other. • It is a much more personal business that it would seem. Sending a book by mail is not the same as meeting the buyer.
Delicious FOREIgN RIghTsSmall streams make big rivers By Edouard Cointreau
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Happy stories?• Some publishers buy many rights. They often do their shopping at Paris Cookbook Fair
or on the Gourmand stands at Frankfurt and London Fairs. They will look at all exhibition books one by one to find authors and translations. Other buyers wait for the books to come to them, or at the Gourmand Awards lists.
• Paris Cookbook Fair is the key for small publishers. More than fifty percent of publishers in Paris do not have stands at Frankfurt Book Fair. In 2010,White Tara found translations in 4 languages for their Cambodian book “Au Pays de la Pomme Cythère”, Féret sold wine books to China, Chakall found deals for books in Germany, Spain, etc. We believe more than 200 deals were initiated last year at Paris Cookbook Fair 2010.
Seller beware!• The Royalties are very often “lost in translation” in foreign rights deals. Following up is
much work and rarely worth it.First story.- A bestselling author complained and did receive five times his advance in un-paid royalties after much expense in audits, time and lawyers. The big publisher paid, but cancelled future books from this author, after paying him over years over 200.000 Euros. It was very difficult for him to find another publisher.second story.- A wonderful author from Europe was so happy selling 100.000 cook-books in the US. Unfortunately his publisher had sold the rights for this book for one dollar. The buyer was a US corporation his European publisher controlled.The unending story.- There are countless examples of books published in another lan-guage with the authors not being told about it. It happens to the biggest authors, with the biggest publishers, in the top market. So it may happen even more with smaller authors and markets. Internet is very useful. The same is true, by the way, for paperback deals.
ConclusionForeign rights have always been a major activity at big publishers for big fiction books. Now it is becoming a key to the business of smaller publishers and authors. The growth of the cookbook sector leads to a fragmentation of the markets, with the foreign rights becoming a fundamental business.
The movement is led by the authors and small publishers. The big publishers are slow to build on the possible economies of scale and synergies in their different cookbook imprints.
If you have published a cookbook in one country, reality today is that there are several coun-tries around the World where your book should and can be sold, in the original language, or through translation. In nearly all cases it will be small deals, but you cannot ignore the total income it will generate.
DElICIOUs FOREIgN RIghTs
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Three chefs have modified the course of cuisine in Europe: Alexis Soyer (1810-1858), the first celebrity chef, Auguste Escoffier (1846-1935), the King of Chefs and the Chefs of Kings, and Michel Roux, born in 1941, the gentleman chef.
Michel Roux is the President of Honor of Paris Cookbook Fair, after Alain Dutournier in 2011 and Claudia Roden in 2010.
Michel Roux worked for Cecile de Rothschild and the British Ambassador in Paris, and moved to Great Britain in 1967. He opened Le Gavroche, and the Waterside Inn in Bray, winning his third Michelin Star in 1982, thirty years ago.
His major legacy is that he trained over 1000 young people over 40 years, the cream of British chefs today, including Pierre Koff-man, Marco Pierre White and Gordon Ramsay. The Roux broth-ers scholarship, has had a major influence on the rise of British restaurants to excellence today. He is also one of the best chefs in the world. For pastry, Meilleur Ouvrier de France since 1972, forty years ago, he is known for his expertize in the kitchen. For him, “the beauty of most food lies in the pleasure it can give both
when eaten simply and when used in complex recipes”. His skill and love for eggs is spectacular, and he may make the best, and quickest, omelet in the world.
He is a highly skilled and inspiring leader of men, and also a deep thinker about his art. His auto-biography “Life as a Menu”, published in the UK in 2000, is both an excellent cookbook and a deep insight into the heart of the kitchen. It is also a key to understand the culinary revolution of Great Britain at the end of the Twentieth Century. He even gives his view on the question of the chicken and the egg: for him, the chicken came first in his life, and the egg when he matured as a chef.
He has published over a dozen books, most still selling well, and translated into many languages. His recipes work!
Beyond all his achievements, Michel Roux is someone who in-spires all who meet him by his charisma, simplicity and gener-osity. Paris Cookbook Fair is proud to have him as President of Honour in 2012
MIChEl ROUX, life is a Menu President of Honour of Paris Cookbook Fair 2012
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The invited region, BRETAgNE
A selection of the best cookbooks and products from Britanny (Bretagne) will be presented to the Paris Cookbook Fair’s visitors. The objective is to promote every year a different French region through its chefs, recipes and publishers.
FEATURED PUBLISHERS :- Ouest France- Trop Mad- Edilarge- Palemon- Chasse-Marée- Le Télegramme
DELICATESSEN : - Kerbriant - Secret de famille- L’Atelier des saveurs- Le sardiniste- Kystin- Coreff
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ChINA, guest of honour at the Paris Cookbook Fair
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China Stars in Paris
- China Light Industry Press (CHLIP) is the leader of the cookbook mar-ket in China. The group includes the leading lifestyle magazines in China for women. It has an experienced editorial team for cookbooks, with years of experience. Chlip has been buying foreign rights from leading in-ternational publishers of cookbooks in Europe and Asia,and participated in co-editions.The foreign rights manager who comes with the executive publisher to Paris is very experienced.They are publishing in 2012 their fifth book from Le Cordon Bleu.
- Artron is a leader of China’s cultural industry. It has art value as the core, providing comprehensive sources for printing, photography, pub-lishing, from Shenzhen, Beijing and Shanghai. It provides the reference database platform for Chinese, a service for artists, trade, auctions. It considers cookbooks as art books and printed in 2011 two editions of “Modernist Cuisine”, on Chinese paper.- China Food Television is the food channel for China, broadcast 24 hours a day in the 40 major markets. It is expanding now very quickly from its base in Qingdao, where it has over one hundred employees. It is owned by CCTV,the private Sanfod group, and management. The Chinese-French co-production “Food Adventures on the Silk Road” won on December 22, 2011 the top award for a documentary at the yearly Chinese television meeting. They co-publish cookbooks based on their TV shows.
- Qingdao Publishing House is one of the 4 top China cookbook pub-lishers, based in Qingdao, Shandong. It publishes mostly middle and high quality cookbooks. It has a special relationchip with China Food Television, also based in Qingdao, publishing at least three food and tour-ism cookbooks based on the “Walking Chopsticks” series in 2012. It is also published in Chinese and English the book “Food Adventures on the Silk Road”.
- The East Eat Group is Nº 1 chefs services group in China, with a cook-ing school in Shandong, Red Hats restaurant guides to China, several trade magazines based in Beijing, such as “Culinary Artist” and “Catering Manager”, and major events. For its 20th years the Chinese National Cui-sine Competition becomes the Beijing International Cuisine Competition B I C C at the Olympic Stadium – The Bird’s Nest, June 18-20 , 2012, organized for its international aspects by Gourmand International.- “Wine in China” is the authoritative wine magazine from the University
of Agriculture in Beijing, the most respected in China. It organizes every year the Rubis Awards for all wines sold in China, Chinese and foreign, based upon expert blind tastings. Starting in January 2012, the monthly magazine includes a DVD from the series “Great Wines of the World”, coproduced by China Food Television and Gourmand International.
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A sPECIAl FOCUs ON BEER
AN OLD CULTURE OF QUALITYBeer is a focus of this year’s Paris Cookbook Fair. Not really noticed for a long time by the culinary world, Quality craft beer has become a major market success.Paris Cookbook Fair gives Beer the attention of culinary professio¬nals from all around the globe and will give inside views on this very interesting market, where multinational companies dominate, but small microbre¬weries have found their niche. “More and more people want to drink a beer that is produced in a traditional way and respect the product“, says Mathieu Breton, President of the French microbrewery Coreff. “This market is not very big yet, but since our start we have reached steadily a bigger au¬dience year after year.“ Coreff Brewery will pre¬sent its beers at Paris Cookbook Fair together with many others bre¬weries.
THE BEER BOOKS EXHIBITIONBeer books are now the fastest selling drinks books worldwide. The exhibition of beer books will be next to the wine books, in the Beer/Wine Pentathlon room at the lower level. The selec¬tion includes the “Best in the World” winners of past years in the Gour¬mand Awards.
Notice: This year 5 of the top 10 drinks books on Amazon.com were beer books at Christmas.
THE BREWBERRY BAROur partner Brewberry will present beers from the whole world. Located in the Mouffetard area (18, rue du Pot de Fer - 75005 - Paris) , Brewberry is more than a bar: it is a cellar with over 300 beer references. The owner Cécile Delorme Thomas organizes monthly tastings. For the Paris Cookbook Fair, she will even have a micro-brewerry and great brewers from several countries.
TasTings:Wednesday: Nogne (Norway) Thursday: De Molen (Netherlands)
Friday: Mikkeller (Denmark) Saturday: Craig Allan (France) Sunday: Fleurac (France)
CHARITYCOOKBOOKS
CHARITYCOOKBOOKS
CHARITYCOOKBOOKS
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Hunger was the cause for the first Charity Cookbook published in London in 1847, for the Great Irish Famine by Chef Alexis Soyer (1810 – 1858). He wrote his book “Charitable Cookery or the Poor Man’s Regenerator” from his experience of feeding up to 26.000 people per day in Dublin. Born in France, he became the First Celebrity Chef in Great Britain, loved and admired as a heroe.
Soyer was influenced by the work of François Cointeraux (1721 – 1820), advocate of rustic cooking with the potato, and professor of Rural Architecture with “Pisé” earth.
Cointeraux Published the revolutionary “La Cuisine Inversée ou Le nouveau Ménage” in 1796. Thomas Jefferson and Cointeraux met in 1789 in Paris, and corresponded for many years
The first American Charity Cookbook is “A Poetical Cookbook”, by María J. Moss. It was written for the 1864 Sanitary Fair, in Brooklyn, New York, in support of the wounded, widowed or orphaned by the Civil War. It is eBook 25631 of Project Gutenberg
It was followed by at least 4000 Charity and Community cookbooks published in America between 1861 and 1915. Margaret Cook references over 3000 in her bibliography for that period: “America’s Charitable Cooks” (1971). There are extensive collections in American libraries, and much demand by collectors of these early Charity cookbooks.
Charity and Community cookbooks became very common in America in the following years, maybe accelerated by the needs for fund raising in the Great Depression. The production has kept increasing in North America until now.
It is only in the last twenty years that Charity cookbooks have really started to appear beyond the English speaking world. This new trend has become worldwide in the past five years. The Gourmand World Cookbook Awards have received an increasing number of these books. It was decided in 2008 to create a Gourmand Award for Charity Cookbooks. There is one award for Charity cookbook per continent to give equal chances to all.
Edouard Cointreau
ChARITy COOkBOOks History 1847-2012
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COOkBOOk BINDINg AND BIBlIOPhIlIA AT PARIs COOkBOOk FAIR
The Paris Cookbook Fair is proud to welcome an exhibition of masterpieces by some of the best bookbinders of the world. All bindings are unique, handmade, and will compete in an international contest created by the world-known expert Jean-Pierre Fournier.
The exhibition is the opportunity to discover
different styles and techniques, as well as a selection of marbled papers, luxury leathers
and traditionnal tools. Bookbinding
demonstrations will go on to complete this new
highlight of the fair.
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At the Paris Cookbook Fair, we are exhibiting the one thousand cookbooks selected by the Gourmand Awards only in 2011.
In the last sixteen years, the Gourmand World Cookbook Awards have received approximately 100.000 books. They have been dispatched in within 3 activities: the Gourmand Awards of the
Year, exhibitions at book fairs, and gifts to libraries.
The Gourmand awards of the YearIn Madrid, the books of the year take nearly all the shelves on
the walls of the office. There is constant daily work on the books. Three persons are dedicated full time to this librarian work.
The exhibitionsThe books of the year are exhibited every year at Paris
Cookbook Fair in March, London Book Fair in April, Frankfurt Book Fair in October. We have also exhibited at other fairs, in
Abu Dhabi and China for instance. We also participate in smaller exhibitions such as Cookbook and Design, at the Book Design
Museum in Germany.
LibrariesThere is a very active program to help a very diverse group of
libraries which have cookbook collections. We send books to over 20 libraries around the world, for instance:
Cooking Schools and universitiesFrance: Fondation Paul Bocuse •
France: Le Cordon Bleu •France: Ecole D’Hotellerie de Périgueux •
Lebanon: Al Kafaat Foundation – Chef Ramzi •Sweden: Grythyttam House of Meal, University of Orebro•
United Kingdom: Oxford University •
national LibrariesAbu Dhabi •
Malaysia •
restaurants and other private permanent exhibitions
Spain: Sergio Azagra, Aragon • Andres Madrigal, Madrid •
Miguel Sanchez Romera, Barcelona and New York •Switzerland: La Cucina Verde, Zurich •
othersWe have various permanent exhibitions around the World,
such as in China at the National Book Trade Center in Beijing since its inauguration in 2008. Some cookbook libraries have
closed, as others are threatened to be, such as Copia in California, to which we sent books.
The permanent reference collectionThe Edouard Cointreau Cookbook Library is now in Madrid. It is unique for its books of the last 16 years from over 160 countries. It coincides with the growth and globalization of cookbook publishing, with the number of titles in the world per year approximately multiplied by 4 since 1995. We now receive a very high proportion of the best cookbooks, and wine books worldwide.
The futureWe will continue to send books in an active program for libraries and for exhibitions around the World. The reference collection has been requested by various public institutions to form the basis of new cookbook libraries being built in Europe and China. Various countries now understand and value cookbooks for their role in transmitting culture around the world and from one generation to another. Cuisine is becoming an important component of the image of a country, and a strong motivation for tourism. Cookbooks are now taken seriously, which was the first objective of the World Cookbook Awards which started in 1995.
ThE EDOUARD COINTREAU lIBRARy
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BOURIQUET, Gilbert : «Le Vanillier et la Vanille.» Paris, 1954, 1350 €Coll. “Encyclopédie Biologique” Tome XLVI, Paris, 1954, Édition originale. 223 figures, 16 planches en noir, 5 planches coloriées, 14 cartes.
ANTIqUE BOOks
Henri-Pierre Millescamps, who has been working with Edouard Cointreau since 1994, is the organizer of the antique books area at the Paris Cook-book Fair. Three booksellers will present a selection of their collections: Gasterea (Lausanne - Switzerland) Le Festin de Babette (Montmorillon - France) and of course Librairie Millescamps (Périgueux - France). Each bookseller has published a catalog for the event.
Librairie MillescampsHenri-Pierre Millescamps7, rue Saint-Front24000 Périgueux - FRANCEPhone: + 33 (0)5.53.09.53.25Mail: [email protected]: www.gourmand-millescamps.com
LIBraIrIE mILLESCamPS
LIBraIrIE L’aPPÉTIT VIEnT En LISanT
Located in rue Frédéric-Sauton, facing the river and Notre-Dame, L’Appétit vient en lisant is a cookbook shop combines the headquarters of Agnès Viénot Éditions and a large selection of antique cookbooks.
L’Appétit vient en lisant 1, rue Frédéric-Sauton, 75005 Paris - FRANCEPhone: +33 (0)1.44.07.57.57Mail: [email protected]
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ANTIqUE BOOks
Marvellous bookstore created in 2004 by an antiquarian and a culinary expert. Gasterea publishes every year a new catalog of over 150 titles: Brillat-Savarin, Curnonsky, Grimod de la Reynière, Escoffier, Parmentier, Rabelais, Ponchon and others are among their selection. They also have movie posters linked to food and wine (La Grande bouffe, Le Festin de Babette, etc.).
Librairie GastéréaHenri-Daniel Wibaut & Tania Brasseur WibautRue Cité-Derrière 3, 1005 Lausanne - SWITZERLANDPhone: +41 21 312 28 23 Fax : +41 21 312 28 25mail: [email protected] : www.gasterea.ch
Robert De Jonghe has an impressive catalog of antique cookbooks, mostly from the end of the nineteenth century and all the twentieth century. You can find his books at the Millescamps stand during the Paris Cookbook Fair, and at L’Appétit vient en lisant during the rest of the year.
Bouquinerie Le Festin de BabetteRobert De JongheCité de l’Ecrit et des Métiers du Livre3 rue de la Poêlerie - 86500 Montmorillon - FRANCE05 49 91 99 48 ou 06 76 82 38 25mail: [email protected]
LIBraIrIE GaSTÉrÉa
BouQuInErIE LE FESTIn dE BaBETTE
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Paris Cookbook Fair is lucky with its partners...among them, we have the Association du Foie Gras de Périgord, A necessary association for the protection of traditions and artisans. With their unity, they have saved many producers endangered by powerful organizations look-ing for the «Périgord» label.
You will find their stand at the entrance of the French show kitchen.
In a permanently creative environment, the flavours developped by Aix & Terra ar-tisans are natural. Inspired by the variety of colours on the regional markets, the ranges play on colour are presented in contemporary and refined packaging. Each recipe tells a story, offers a palette of sensations and gastronomic discoveries, of-ten extraordinary, always very subtle: Eggplant dip with black Truffle Provencal win-ter, Ratatouille seasoned Camargue salt, Melon with “Pastis de Marseille”, Herbal Teas “pastis Perroquet”.
Italy has its own space in the stables square, led by Claudio Sammarone,-owner of Samesa Ristorante. According to many people, it is the best Italian restau-rant in Paris, with only fresh products. As it is located in the Étoile district, you can walk down the Champs-Élysées after hav-ing dinner.
SAMESA RISTORANTE 13, rue Brey 75017 Paris
FoIE GraS...
...ITaLY
or TaPaS?
DO yOU NEED A BREAk?
Bread and Roses is a luxury bakery and delicatessen shop, where the bestFrench breads meet outstanding products from the entire world, from thefinest stilton cheese to caviar, but also the number one iberian ham. Werecommend you to visit their store at the Hermes building, where you canhave lunch with the international jet-set.
BREAD AND ROSES25, rue Boissy d’Anglas. 75008 Paris
dELICaTESSEn...
Do you need a break?
Just go down to the stables
square...
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10.30CONFERENCE Book: Cookbook Collection FranceSpeaker: Edouard CointreauCountry: France
13.00FRENCH SHOW KITCHENBook: ManuscriptChef: Xavier Malandran – Masterchef Finalist 2011Country: France
11.15BARBook: The art of making cocktailsPublisher: Editions NjamDrink: La Pascaline, une liqueur oubliéeSpeaker: Michael KeisersCountry: Belgium
13.00CONFERENCETopic: The pleasures of foodSpeaker: Miguel Sánchez RomeraCountry: Spain
11.45CONFERENCE Book: L’impact des influences étrangères sur l’édition culinaire en France aujourd’huiSpeaker: Eleonore CorralCountry: France
13.00INTERNATIONAL SHOW KITCHENBook: Highway on my plateChefs: Rocky Singh - Mayur SharmaCountry: India
12.00INTERNATIONAL SHOW KITCHENBook: Cocinar con SentidosChef: Andres MadrigalCountry: Spain
13.30BARBook: Saint EmilionPublisher: Ed. FéretWines: Saint Emilion Speaker: Philippe DufrenoyCountry: France
12.00BARBook: How to import winePublisher: Wine Appreciation GuildWine: Chapel Hill, Mc Laren Vale, AustraliaSpeaker: Deborah GrayCountry: USA
11.00CONFERENCETV Show: Épicerie fineSpeaker: Guy Martin / Media partner TV 5Country: France
12.45BARBook : Raki AnsiklopedisiPublisher : Overteam YayinlariDrink : Raki & MezeCountry: Turkey
11.15FRENCH SHOW KITCHENBook: CuisineChef: Guy MartinCountry: France
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14.00CONFERENCETopic: Global Cookbook trendsSpeaker: Edouard Cointreau
15.00BARBook: Dark cellarPublisher: TsoukatouWines: Greek winesSpeakers: M. Tzitzi, C. FragouCountry: Greece
14.00INTERNATIONAL SHOW KITCHENBook: Carte Regala de BucateSpeaker: HRH Princess Margarita of RomaniaCountry: Romania
15.45BARBook: Vins et alcools chinoisPublisher: Music and Entertainment BooksWines: Ningxia winesSpeaker: Ma ZhenCountry: China
14.00FRENCH SHOW KITCHENBook: La Cuisine du LibanChef: Chef RamziCountry: Lebanon
14.15BARBook: Ampelografia historica illustrataPublisher: l’Artistica Savigliano SrlWines: Italian winesSpeaker: Giacoma LorenzatoCountry: Italy
16.00FRENCH SHOW KITCHENBook: The Popeye CookbookPublisher: SelfmadeheroSpeaker: Josephine BaconCountry: UK
14.45CONFERENCEPresentation: Spanish ShowfoodCountry: Spain
16.30BARBook: Sommelier UrbanoPublisher: AlbatrosWine: Argentinian MalbecSpeaker: Martin EmbonCountry: Argentina
15.00INTERNATIONAL SHOW KITCHENBook: Gourmet PatagoniaChef: Francisco FantiniCountry: Chile
17.00CONFERENCEPresentation: BICC - Beijing International Cuisine CompetitionSpeakers: Liu Guangwei, Edouard CointreauCountry: China
15.00FRENCH SHOW KITCHENBook: L’art de bien manger bio - iFoodPublisher: UtovieChef: Alain AlexanianCountry: France
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11.00INTERNATIONAL SHOW KITCHENBook: Kalayli Kaplarda Alayli YemeklerChef: Sahrap Soysal Country: Turkey
17.00INTERNATIONAL SHOW KICTHENPresentation: How to cook for 300 guestsCountry: Sweden
11.00CONFERENCESTV Series: Food on the Silk RoadProduction: Gourmand InternationalSpeaker: Edouard CointreauCountry: China
17.00BARBook: Seasons of a Finger Lakes WineryPublisher: Cornell University PressWines: New York winesSpeaker: John C. HartsockCountry: USA
11.15BARBook: L’Uva Nel BicchierePublisher: GribaudoWine: LungarottiSpeaker: Teresa Severini Country: Italy
18.00CONFERENCETopic: Digital publishingSpeaker: John Grotting (Caramelized Books)Country: Germany
12.00INTERNATIONAL SHOW KITCHENBook: Basic to Brilliant, Y’allChef: Virginia WillisCountry: USA
18.00BARBook: Manuscrit found in SaragossaDrink: Wodka PotockiSpeaker: Jan-Roman PotockiCountry: Poland
12.00FRENCH SHOW KITCHENBook: Carrément fritesPublisher: Renaissance du LivreSpeaker: Eric BoschmanCountry: Belgium
19.00CONFERENCEBook: Christchurch earthquake charity cookbookSpeakers: Evert Kornmayer, Thierry Bertman, Olaf PlotkeCountry: Germany
12.00BARBook: Wine is a passion - Baco ClubWines: Argentinian Malbec winesSpeaker: Mariana Gil JuncalCountry: Argentina
19.30GRAND OPENING PARTY
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14.00CONFERENCEGourmand around the world: Scandinavia
12.30CONFERENCETopic : PaellaSpeaker: José María PisaCountry: Spain
14.00INTERNATIONAL SHOW KITCHENBook: Angry Birds - Bad Piggies’ Egg RecipesDevelopper: RovioChef: ChakallCountry: Finland
12.45BARBook: Patagonian CuisineDrink: Cervezas KunstmannSpeaker: Francisco FantiniCountry: Chile
14.00FRENCH SHOW KITCHENBook: Flottes, recettes et secrets de famillePublisher: Le ChêneChef: Olivier FlottesCountry: France
13.00INTERNATIONAL SHOW KITCHENBook: Silk RoadChef: Jimmy Yang Jimei Country: China
14.15BARBook: Serenade in the vineyardsPublisher: Jasdi PinceWines: Csopak wines, OlasrislingSpeaker: I. JasdiCountry: Hungary
13.00FRENCH SHOW KITCHENBook: Pièce UniquePublisher: La MartinièreChef: Christophe FelderCountry: France
15.00CONFERENCETopic: A tribute to Santi SantamaríaSpeakers: Ramón Akal, Edouard Cointreau, Xavier Pellicer, Jörg Zipprick
13.15CONFERENCESBook: The food of SpainPublisher: ECCOSpeaker: Claudia RodenCountry: U.K
15.00INTERNATIONAL SHOW KITCHENBook: Slow Cooker Comfort FoodChef: Judith FinlaysonPublisher: Robert RoseCountry: Canada
15.00FRENCH SHOW KITCHENBook: Best of Jean-François PiègePublisher: Alain Ducasse EditionChef: Jean-François PiègeCountry: France
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16.30BARBook: Comment réussir ses exportations de vin en ChinePublisher: FéretWine: Domaine de VénusSpeaker: Bruno BoidronCountry: France
17.00INTERNATIONAL SHOW KITCHENBook: Whisk cooking - iPhone App Publisher: WhismediaChef: James McIntoshCountry: UK
15.00BARBook: The food lover’s Guide to winePublisher: Little, Brown and CompanyWines: Nappa Valley WinesSpeakers: Andrew Dornenburg & Karen PageCountry: USA
17.00FRENCH SHOW KITCHENBook: Cognac and modern cuisinePublisher: Le Croît VifChef: Françoise Barbin LécrevisseCountry: France
15.45BARBook: Vins et alcools chinoisPublisher: Music and Entertainment BooksWines: Ningxia WinesCountry: China
18.00BARBook: Cognac and modern cuisinePublisher: Le Croît VifDrink: Cognac FrapinSpeaker: Françoise Barbin LécrevisseCountry: France
16.00CONFERENCETopic: 50 Years of Universidad San Martin de Porres. Country: PeruFollowed by: Round Table University Press
16.00INTERNATIONAL SHOW KITCHENBook: Anniks göttliche DessertsPublisher: Dorling Kindersley GermanyChefs: Annick Wecker & ChakallCountry: Germany
16.00FRENCH SHOW KITCHENBook: À vous de jouerPublisher: KawaChef: Cyril RouquetCountry: France
10.00CONFERENCEGourmand around the world: Germany
11.00CONFERENCETopic: Food Television and Cookbooks
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FRIDAy
12.00BARBook: Portraits intimes des hommes du BordeauxPublisher: FéretWine: Cordier MestrezatSpeaker: Jean-Marc KochCountry: France
12.30CONFERENCETopic: Why you need an agent Speaker: Lisa EkusCountry: USA
12.45BARBook: The sound of French wineWines: Maison Blanche, Vinum SimplexSpeaker: Wilson KwokCountry: Hong Kong
11.00INTERNATIONAL SHOW KITCHENBook: The best of Chef WanPublisher: Marshall CavendishChef: Chef WanCountry: Malaysia
13.00INTERNATIONAL SHOW KITCHENChef: Augustín BultrónCountry: Peru
11.15BARBook: 100 vintage treasuresPublisher: Tectum PublishersWine: Massandra from CrimeaSpeaker: Michel ChasseuilCountry: The Netherlands
13.00FRENCH SHOW KITCHENBook: La cuisine de RobuchonPublisher : Alain Ducasse Ed.Chef: Sophie DudemaineCountry : France
12.00FRENCH SHOW KITCHENBook: Cuisinez la tomatePublisher: Éd. Jérôme VilletteChef: Jean-Marie GuilbaultCountry: France
13.15CONFERENCETopic: Beer!
12.00INTERNATIONAL SHOW KITCHENBook: My Jewish GrandmotherChef: Marlena SpielerPublisher: Lorenz BooksCountry: UK
13.30BARBook: Die besten Drinks aus der legendären ApothekePublisher: BrandstätterDrinks: CocktailsCountry: Austria
14.00INTERNATIONAL SHOW KITCHENBook: Cocina Extra-ordinariaChef: Helena IbarraCountry: Venezuela
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14.15CONFERENCETopic: Foreign rights round table
FRIDAy
15.00INTERNATIONAL SHOW KITCHENBook: Partie de campagnePublisher: GerstenbergChef: Murielle RousseauCountry: Germany
15.00FRENCH SHOW KITCHENBook: Sushi Solidaire!Publisher: WasabiChef: Jacky RibaultCountry: France
15.00BARBook: L’almanach du vin – PortugalPublisher: Renaissance du LivreDrink: PortoSpeaker: Eric BoschmanCountry: Belgium
16.00CONFERENCETopic: High-end cookbooks (over 75 Euros)
14.15BARBook: Le champagne. Une histoire franco-allemandePublisher: Presses de l’Université Paris-SorbonneCountry: France
16.00INTERNATIONAL SHOW KITCHENBook: Gastronomy from an Ice Cold ParadiseChef: Benn HaidariCountry: Finland
14,45BARBook: Australias’ first families of WinePublisher: WrightbooksDrink: Australian winesCountry: Australia
16.00FRENCH SHOW KITCHENBook: Fromages - Cuisines et terroirsPublisher: Editions Sud OuestSpeaker: Clarence GrosdidierCountry: France
15.00CONFERENCETopic: Does gastronomy need public funding?
16.30BARBook: 100 bouteilles extraordinaires - in MandarinPublisher: Oriental PressWine: Château JundingSpeaker: Ma ZhenCountry: China
17.00CONFERENCETopic: Gourmand around the world - Africa
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11.00CONFERENCETopic: How to find a publisher?Speaker: Edouard Cointreau
11.00INTERNATIONAL SHOW KITCHENBook: Raw star recipesChef: Bryan AuCountry: USA
11.00FRENCH SHOW KITCHENBook: Le TofuPublisher: L’ÉpureAuthor: William Chan Tat ChuenCountry: France
17.00INTERNATIONAL SHOW KITCHENBook: Indian Heritage CookingChef: Devagi SanmuganCountry: Singapore
12.00INTERNATIONAL SHOW KITCHENBook: Riktiga man äter salladChef: KC Wallberg & Mai-LisHelleniusCountry: Sweden
17.00FRENCH SHOW KITCHENBook: Saint-Denis, cuisine du mondePublisher: LannooChef: Yvan CadiouCountry: France
12.00FRENCH SHOW KITCHENBook: Les merveilles de la cuisine africainePublisher : Ed. JaguarChef : Groupe jeune Afrique & Mme Ben YahmedCountry : France
18.00CONFERENCETopic: Individual advice by Lisa Ekus (after inscription, on first come, first served basis)Country: USA
12.00CONFERENCETopic : Paprika MagazineSpeaker: Alexandre ZalewskiCountry: France
12.00 BARBook: Vignobles et vins de RiojaPublisher: Ed. Universitaires de DijonWines: Viña TondoniaSpeaker: Joël BrémondCountry: France
12.45BARBook: Le goût des légumes Publisher: FéretSpeaker: Ségolène LefèvreCountry: France
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15.00FRENCH SHOW KITCHENBook: Les meilleures recettes de ParisPublisher: GramondChef: Antoine Schaefers, FerrandiCountry: France
15.45CONFERENCETopic: Vegetarian round table
14.00CONFERENCETopic: Eat like in China(Chopstick conference)Speaker: Yu ZhouCountry: China
14.00 INTERNATIONAL SHOW KITCHENBook: Sønderjysk kaffebordChef: Morten SkærvedCountry: Denmark
14.00 FRENCH SHOW KITCHENBook: Abdel fait son chaud!Publisher: MangoChef: Abdel AlaouiCountry: France
13.00INTERNATIONAL SHOW KITCHENChef: Michel RouxCountry: UK / France
14.15BARBook: Le guide des vins en biodynamiePublisher: Ed. FéretWines: Vins biodynamiquesSpeaker: Évelyne MalnicCountry: France
13.00FRENCH SHOW KITCHENBook: À table avec les amoureuxPublisher: Agnès Viénot ÉditionsChef: Claire DixsautCountry: France
14.45CONFERENCEBook: Le chocolatPublisher: Éditions Honoré ChampionSpeaker: Jean PruvostCountry: France
13.15CONFERENCETopic: Spanish HamSpeakers: Laura Gosalbo, Philippe PantoliCountry: Spain
15.00 INTERNATIONAL SHOW KITCHENBook: Why onions cryChef: Vijee KrishnanCountry: India
13.30BARBook: Le champagne. Une histoire franco-allemandePublisher: Presses de l’Université Paris SorbonneCountry: France
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17.00CONFERENCEFilm: Our daily poisonDirector: Marie Monique RobinProduction: ArteCountry: France
17.00 INTERNATIONAL SHOW KITCHENBook: How to cook a crocodileChef: Bonnie Lee BlackCountry: USA
17.00FRENCH SHOW KITCHENBook : Fashion CookChef : Benjamin KalifaCountry : France
15.45BARBook: Vins et alcools chinoisPublisher: Music and Entertainment BooksWines: Ningxia winesSpeaker: Ma ZhenCountry: China
11.00 CONFERENCETopic: Self-publishing - chances and opportunities
16.00 INTERNATIONAL SHOW KITCHENBook: New Greek cuisineChefs: Vefa & Alexia AlexiadouCountry: Greece
11.00INTERNATIONAL SHOW KITCHENBook: A tiger in the kitchenPublisher: VoiceAuthor: Cheryl TanCountry: USA / China
16.00FRENCH SHOW KITCHENBook: La cuisinière du cuisinierPublisher: Alain Ducasse EditionChef: Frédérick E. Grasser HerméCountry: France
12.00INTERNATIONAL SHOW KITCHENBook: Somtum. A meeting of flavours,tastes and culturesChefs: Philippe Clergue & Oth Sombath - Le Cordon BleuCountry: France/Thailand
16.30CONFERENCETopic: Our daily poisonSpeaker: Marie Monique Robin - introductionCountry: France
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12.00FRENCH SHOW KITCHENBook: Canard ExquisPublisher: Menu FretinChef: Vincent LucasCountry: France
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14.00CONFERENCETopic: Meet the critic - who writes restaurant reviews and howSpeakers: Jean-Claude Ribaut, Laurent Séminel, Philippe QuintinCountry: France
14.00INTERNATIONAL SHOW KITCHENBook: Rose Petal JamSpeaker: Dr. Beata ZatorskaCountry: Australia
12.00BARBook: La guerre des étoilésPublisher: 12bisChef : surpriseCountry : France
14.15BARBook: Le Grand Quiz de la bièrePublisher: Jacques LanoreSpeaker: Kilien StengelCountry: France
12.45BARBook: Pommard ou Pomerol ?Wines: Bordeaux & Burgundy WinesPublisher: DunodAuthor: Kilien StengelCountry: France
15.00INTERNATIONAL SHOW KITCHENBook: A Cozinha VegetarianaPublisher: AlaudeChef: Astrid PfeifferCountry: Brazil
13.00CONFERENCEBook: Un principe d’émotionsPublisher: ArgolSpeakers: Pierre Gagnaire & Catherine FlohicCountry: France
15.00FRENCH SHOW KITCHENBook: Angry Birds - Bad Piggies’ Egg RecipesDevelopper: RovioChef: ChakallCountry: Finland
13.00FRENCH SHOW KITCHENBook: Sushis et makis facilesPublisher: Alain Ducasse EditionChef: Hisayuki TakeuchiCountry: France
15.00 BARBook: Chinese WinePublisher: Cambridge University PressWine: Wuliangye Liquor, 5 grains liquorSpeaker: Ma ZhenCountry: China
13.30BARBook: Tavel, des hommes et des vinsWines: TavelPublisher: FéretCountry: France
15.45BARBook: Débit de boissons, 10 façons de le préparerPublisher: L’ÉpureDrink: Vodka Dragon BleuCountry: France
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16.00FRENCH SHOW KITCHENBook: La Route des saveursPublisher: SiriusChef: Philippe Bohrer, Nadine RoddCountry: France
17.00FRENCH SHOW KITCHENBook: À vous de jouerChef: Cyril RouquetCountry: France
16.00CONFERENCETopic: Getting publishedFirst steps for beginners
16.00INTERNATIONAL SHOW KITCHENBook: Essential NourishmentChef: Marika BlossfeltCountry: Estonia
EXPErTS aT THE InTErnaTIonaL Bar
With their incredible sense of humor and the most surprising wine tasting in the world, the argentinian wine experts from Baco Club are coming back to the Paris Cookbook Fair. As last year, they are on the starting blocks to do three Wine Pentathlons a day! Every visitor of the fair can participate, but space is limited, so be sure to write your name on their list if you want to have fun and learn about wine.
Eric BOSCHMAN, nickname Le Profes-seur, Best Sommelier in Belgium, best French Wines Sommelier, he’s the man-ager of a Wine Academy. A real sense of humor, amazing and funny but, when it concerns wine, he becomes again Le
Professeur!
Deborah Rudetzki, is a french author and jour-nalist. She has been traveling around the worls for numerous years, writing articles for “art of liv-ing” magazines. Specialized in wine and food, her unique way of transmitting the information being both precise and fun, made her write sev-
eral books.She knows how to address to all kind of publics and her expertise is widely recognized, especially as all her books have won international awards.
Frank Ramage, professional wine educa-tor, he is also director for the Wine and Sommelier Program at Le Cordon Bleu Paris.
Michel Jack Chasseuil, owner of the most beautiful wine cellar with more than 41.000 rare bottles. His passion for wine turned into a religion. He is also owner of Château Feytit Clinet in Pomerol.
wINE PENTAThlONarGEnTIna
In ParIS
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hAll OF FAME - gOURMAND AwARDs
2003 Culinary World Opt ArtBruno HauschBoth books above have been influenced by Bruno Hausch. His eight books of the Culinary World will remain as the perfect
series telling the story of the top chefs in the world. His achievement as an artist and a publisher will remain unchallenged in perfection, passion and experience. Many lost a friend when he died prematurely at 40 years old, the sector lost a guiding light, who had great plans and new ideas.
2006Larousse GastronomiqueNow published in many languages, it has become the cornerstone of all serious cookbook collections. It is practical, indispensable, and functional
Starting with the 21st Century, we have decided to reward the books that appear to be fundamental for the history of cookbook publishing.
2002 El Bulli 1983-2002The restaurant and the books have been recognized as the Best in the World nearly every year since 2002. This is thanks to the generous genius of Ferran Adrià who does explain
everything in the books, the wise Juli Soler who is one of the best publishers in the world, and the genius of Albert Àdria, the master of pastry and cooking techniques, who truly loves books.
2004 On Food and Cooking Harold McGheeFor 20 years, Harold McGhee has influenced the scientific understan-ding on cooking. Without him the boom of laboratories in kitchens and “Molecular Cuisine” in the 21st Century would not have happened in the same way.
2005 PH10 – Pierre HerméPierre Hermé is the leading master of the pastry art in the world. His creativity makes him a true artist, very innovative while building on tradition. He is taking pastry to new heights.
2001 Le Grand Livre d’Alain DucasseThis book opened a new segment at the top level of prices for quality cookbooks. Alain Ducasse proved his vision was right, and that many others were blind.
2007 China – Healthy dishes for the Imperial CourtHow to cook for health in high cuisine.Chef Jiao Min Yao started this book in 2003. It is considered in China the most important cookbook of the last 10 years because the chef is a master both in cooking and health. Published by CHLIP
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hAll OF FAME
2009Japan - L’art de Guy MartinGuy MartinPhotos: Yoshihiro SaitoISBN 978 4915743108634 Pages, 52.500 Yen, 388 Euros(Super Edition)This book enters the Hall of Fame because it is fundamental for the history of cookbooks. It combines the best
of Japanese design and photography with the art of the best French cuisine. It is an outstanding achievement in bridging cultures, with a demonstration of the potential for international cooperation in publishing.
2008Spain - Quique Dacosta Montagud EditoresQuique Dacosta 2000-2006. Otra manera de construir un libro (Montagud) A unique Book which is truly another step in publishing. The chef is brilliant, and the book uses well new technologies for cookbooks.
2011 FRANCETout BocusePaul BocusePhoto: Jean Charles Vaillant784 Pages, 30 EurosISBN 978 2081257573(Flammarion)
Recipes for everyone by the most respected master chef in France,a legend in his own time,and a Living Monument as Far East Asians would say.It is a complete book with all his best recipes, for all to enjoy. This will become a classic reference book. Its genius is in the simple, efficient recipes to make home cooking a success. It underlines the key role of cookbooks in transmitting the legacy of culinary culture.
2010The Art and Science of Cooking by: Nathan Myhrvold, Chris Young and Maxime Bilet.ISBN 978 09827610072.438 pages in 6 volumes$625 US dollars(The Cooking Lab)A revolution is underway in the art of cooking. This is the work that symbolizes a turning point, incorporating a
deep understanding of science to the advanced cooking technology.
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The world platform for promoting cookbooks and wine books with outstanding credentials and visibility
The team The most valuable asset of a company is its team. Most of the team has been working for 10 years or much more together. It is completely international, with experience from over a dozen countries on all continents. They all share a passion for books. We are expanding, with several more employees in 2009 and 2010, at a moment when many are shrinking. The team is led by Edouard Cointreau father and son. Their outlook is very open, from a strong cultural base in France, headquarters in Spain, and personal ties to the U.S, Argentina, and China.The active presence in Asia has been a key to growth since the Gourmand Awards events in Kuala Lumpur and Beijing.
The Impact of the BrandThe brand has been monitored wordwide since 2008, with 78 articles per month in the press in 2008, 94 in 2009, and 108 in 2010. January 2011 starts well with 161 articles.Our activities doubled from 2003 to 2007, and doubled again from 2008 to 2010. We have a major influence on the cook-book publishing sector, in many ways, cultural and business. Television is our media with the most impact, becoming very important for our growth. Our food shows have been seen by hundreds of millions, our wine shows are all over Asia, bridg-ing the culinary culture gap between East and West..Every year we find several thousands of new authors, and hundreds of publishers. They are wecome to our large com-munity of professionals. Increasingly we are active with the general public, with books winning our awards helping sales significatly .
serviceOur service is to all book professionals, publishers, authors, stylists, photographers, printers, etc. We know their res-sources are limited at best. We are fortunate to have insti-tutional, corporate and private partners and sponsors that believe in what we are doing and support our activity for the food and wine books, television, tourism and products.
GourmandInternational
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ANy qUEsTION? Just ask! The whole team is there to help you, and make the fair as pleasant as possible
Born in the family of Cointreau liquor on his paternal side, Rémy Martin and Cognac Frapin on his maternal side, Edouard loves books as much as cuisine and wine. Although being a Paris-ian, he spent fifteen years in the U.S and lives now between Beijing and Madrid. Chairman of Gourmand International, President of the Gourmand World Cookbook Awards, President of honour of China Food Television, President of the World Association of Food TV Producers, the Cookbook Fair is an attempt to gather his friends for four days in Paris.
Edouard [email protected]
With the name of his father and the founder of Cointreau in 1849, Edouard studies literature at La Sorbonne, and has never missed a Frankfurt Book Fair since he was fourteen years old.
Pilar Gutiérrez Head of the international officepilar@ gourmandbooks.com
Pilar has worked with Edouard for over twenty years as director of the office in Madrid. She deals with every person of the Gourmand network around the world.
Bo MasserInternational Show [email protected]
Gourmand International’s Vice President, Bo is an awarded Swedish novelist, the Scandinavian expert of the Gourmand Awards, and the organizer of the International Show Kitchen.
Yves-Laurent Svarc Managementsvarc.yves-laurent @orange.fr
In charge of the institutional relations of the fair, Yves manages the International Bar, the animations, the product of the year, the cocktails and the presence of the guest of honour.
Óscar Yáñ[email protected]
Oscar remembers nearly all cookbooks published in the last years. He has been to all Frankfurt and London Book Fairs since 1995.
Born in Peru, Ana combines her knowledge of Latin America with a strong organization for the Fair.
Alexis KoutcheriwProject [email protected]
Half-spanish, half ukrainian and born in Bordeaux, Alexis is a law student who deals directly with the publishers during all year from the office in Madrid.
Julien SimonProject [email protected]
Before joining Gourmand International, Julien has lived in Brazil, Turkey, Ivory Coast, France and Switzerland. His experience makes him very lucid when it comes to foreign rights.
Marie-Jeanne de ReynièsDirector - [email protected]
Marie-Jeanne de Reyniès deals directly with all the French publishers, butalso with the sponsors and the journalists.
Thierry S. BertmanCurator of the exhibition of Charity [email protected]
Based in Frankfurt, Thierry takes care of the exhibition of charity cookbooks, and has been part of all Gourmand events since the beginning.
.
Edouard Cointreau
GOURMAND INTERNATIONALCentral office: Paseo Pintor Rosales, 50 - 28008 Madrid - SPAIN
Gourmand Awards office: Marqués de Urquijo, 6, bajo A - 28008 Madrid - SPAIN
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TV5 MONDE Is a global television network, broadcasting several channels of French language programming. Today, the partnership making up the TV5MONDE consortium are France Télévisions, Arte France, Institut national de l’audiovisuel, Radio-Canada, Télé-Québec.
CUISINE.TV is 70% original programs in France and available exclusively on this unique French channel dedicated to cooking, to discover, rediscover and share the pleasure of cooking every day.
With 32 wine stores in Paris and its area, le Repaire de Bacchus is the reference for wine lovers, and an important partner of the Paris Cookbook Fair.
With over 11 million visitors per month, Marmiton is number one of European web sites. They also have an iPhone App and a brand new magazine.
It all started in 1919 with the legendary stand mixer and interestingly, most stand mixer attachments will fit any KitchenAid stand mixer, including the original 1919 model!
Every two months, the whole culinary France waits for Régal, with its recipes, tests, historical studies, travel recommendations and much more, all in an excellent layout.
Staub is the reference brand among the world’s greatest chefs, including Paul Bocuse.
Zwilling, with its passion for the best since 1731, is today one of the leading groups in top quality tools for the kicthen.
Our partner Brewberry will present beers from the whole world. Located in the Mouffetard area (18, rue du Pot de Fer - 75005 - Paris) , Brewberry is more than a bar: it is a cellar with over 300 beer references.
Tellier, french manufacturer of small tools for professionals in the catering trade, institutional foodstuffs, caterers and all the food trades, is equipping the show kitchens of the fair.
A R T O F T H E V I N E
François Lurton represents the fifth generation of the Lurton wine family, wine producers in Bordeaux since 1897. Today he is the owner and wine producer of a number of small unique vineyards in five countries in both hemispheres of the world; Argentina, Chile, Spain, France and Portugal.
A necessary association for theprotection of Foie Gras in Périgord. With their unity, they have saved many producers endangered by powerful organizations looking for the «Périgord» label.
OUR PARTNERs
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Béatrice Cointreau, Edouard’s sister, is known by everybody in the wine and spirits world for their intelligence and imagination.With Wally Montay, she also owns L’Arrière Cuisine, the press agency of the Paris Cookbook Fair.www.larrierecuisine.fr
Our media agency for the German-speaking countries is driven by Murielle Rousseau. They have o ffices in Berlin and Freiburg, and are extremely experienced on the German publishing market.
www.buchcontact.de
Since 1920, many of the best French chefs, bakers or restaurant managers come from Ferrandi. Today, over 1500 students follow their program, and benefit from their excellent connexions among corporations.
Building on over a century of tradition and excellence, the Le Cordon Bleu network is committed to innovation and best practice in Gastronomy, Hospitality and Management and honours its commitments through an expanding international network of teaching, learning and research conducted in conjunction with the development of products and services
OUR PARTNERs
Based in Valencia, Spain, Sislavia is a reference agency for publishers. Its talented staff combines several skills when it comes to concept creation and design, but they also take care of delivering the best quality: their partnership with Gráficas Vernetta - one of the top printers in Spain - allows the publishers to leave the project in good hands. Sislavia is behind all the design of Gourmand International, from the Gourmand Yearbook to every single document, poster and sign of the Paris Cookbook Fair, including this program.
www.sislavia.comwww.graficasvernetta.com
an instinct for communication
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Le CENTQUATRE 5, rue Curial - 75019 Paris
Practical Information
LES GRANDES TABLES OF 104 by FABRICE BIASIOLOSitting proudly in front of the Rue Curial entrance, the restaurant is located near the publisher’s stands. With its deliberately affordable prices, it should allow more people to enjoy open and inventive cuisine.
LE CAFÉ CACHÉA typical café with an artistic touch. In the Fair, after the great carousel.
LE CAMION A PIZZAThis little truck will prepare delicious pizzas for hungry publishers.
STREET FOODDuring the Fair, two big rolling tables will provide snacks on the sides of the publishers area.
© Max Jurisch
104’s BOOKSHOP: le Merle MoqueurThe bookshop, located in the north wing of the Halle Curial, has some 20,000 items on offer in an area of 250 square metres, visible from the gallery through tall windows. It has a «general bookshop” section, covering literature, essays, cookery, guides, comic strips, etc.
BRIC À BRAC EMMAÜS: Emmaüs odds and ends the first local op shop opened by Emmaüs.Within the framework of an agreement signed with the Paris council, Emmaüs Défi will create ten «odds and end op shop» in the capital city. The second-hand shop installed within the CENTQUATRE sells very useful objects at unbeatable prices, but also offers plenty of delightful knick-knacks for op-shoppers. Local residents are welcome to drop off their donations at the shop (furniture, crockery, appliances, clothing, knick-knacks etc).
The Paris Cookbook Fairopens from10.00 to 19.00
Tickets:One-day pass - Public days, 5 EurosAccess to the whole fair during one day (March 10 or 11), including the stands, the show kitchens, the international bar, the conference rooms, the exhibitions.One-day pass - Professional days 30 EurosAccess to the whole fair during one day (March 7, 8 or 9), including the stands, the rights center, the show kitchens, the international bar, the conference rooms, the exhibitions.Five-days pass 50 Euros
• Metro: Station: Riquet – Line 7• Bus: Station: Riquet - Line 54 Crimée/Curial stations - lines 54, 60
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MAlAysIAN TRIBAl FOOD
Chef Wan is conferred by the King of Malaysia the title
“Datuk” at a special ceremony by 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 has performed in over 6000 television shows, 12 films,
and 3 theatre plays. He will be present at Paris Cookbook
Fair with a delegation of Malaysia.
taste
dance
smile...
Malaysia
GourmandLibraryBar
C22
B15 B13
a a12 a10
B24 B20
C
B
A
Animations
B0
a0
C22
14a
B17
C2C4C6C8C10C12C14C16C18C20C22C24C26C28
B11 B9 B7
a6
B18
B8
a4 a2
B1
B2
C1
B3B5
B10
C3C5C7C9/C11C15C17C19C21 C13
a11 a9 a7 a5 a3 a1
Cookbook
binding
reliure
de création
Wine
Pentathlon
Pentathlon
du Vin
BrETaGnE
CHIna
CHInE
French
Show
Kitchen
Cuisine
Francaise
International
Show
Kitchen
Cuisine
Internationale
L’arrière
Cuisine
maLaYSIa
maLaISIE
1
Publishers / Editeurs
Exit
Sortie
Bread & Roses
Antique books / Livres anciens
Foie Gras
Beer Bar / Bar à Bière
Italy / Italie
Bar
1
2
3
4
5
2 2 3
4 5 6
Cloak room / Vestiarie6
EdITEurSPuBLISHErS
GREECE Alba Editions A 14Editions Vefa Alexiadou A 14
ITALY Biblioteca Culinaria A 12
PERU Universidad San Martín de Porres A 5
RUSSIA Arkaim A 13
SPAIN De Re Coquinaria C 2Sislavia A 15Gráficas Vernetta A 15
SWEDEN Bonnier Fakta A 11Grenadine A 9Pelle Agorelius Ab A 7
SWITZERLANDLibrairie Gastéréa Stable square / Écuries
TURKEY Sedes Holding A.S. A 10
U K Books Crossing Boarders C 28Kyle Books C 4Papadakis Publisher C 14Phaidon C 8Phaidon B 1Prospect Books C 18TAMR Translations C 26
U S A Carl Warner C 28The Lisa-Ekus Group Llc C 22Wine Appreciation Guild C 16
A
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AUSTRALIA Murdoch Books C 10
BELGIUM Uitgeverij Van Halewyck C 17
BRAZIL Alaude A 6Camara Brasileira Do Livro A 6Editora Melhoramentos A 6Senac Sao Paulo A 6
CANADA Robert Rose C 20
CHILI Gourmet Patagonia A 1
CHINA Artron Enterprises Group Limited Stable square / ÉcuriesBeijing 68 Times Culture
Media Co.Ltd C 1Beijing International Cuisine
Competition C 1Chateau Junding C 1China Food Television Stable square / ÉcuriesChina Light Industry Press C 1Easteat Co. Ltd C 1Development Center
of Oriental Gourmet C 1Oriental Press C 1World Festival of
Wine and Food Television C 1Qingdao Publishing House C 1
FRANCE Agnès Viénot B 5Alain Ducasse Edition B 2A.N.D.E.S A 2Bibliothèques Gourmandes A 4Centre Culturel du Vin C 21C Traducción C 24Les Éditions de L'Épure B 8Hachette Pratique, Marabout B 4Presses
Universitaires de Bordeaux B 13Presses de L’Universite
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de Rennes (Pur) B 13Glénat B 9La Plage B 15Editions Larousse C 6Marmiton. Org,
Groupe Aufeminin C 0Féret B 3Flammarion B 6L'arrière-Cuisine
Le Cordon Bleu A 0Club du Bon Temps Gourmand A 2Librairie Millescamps Stable square / ÉcuriesSamesa Ristorante Stable square / ÉcuriesKerbriant BretagneBiscuiterie de Douarnenez BretagneSecrets de Famille BretagneL’atelier des Saveurs BretagneLasseron BretagneKystin BretagneCoreff BretagneMenu Fretin B 10Argol B 10Sud Ouest B 11Montbel B 12Editions Orphie B 12Bread & Roses Stable square / ÉcuriesBrewberry Stable square / ÉcuriesÉditions Honoré Champion A 2Association du Foie Gras de
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GERMANY 99Pages Verlag Gmbh C 7Matthaes C 13Verlag Gebruder Kornmayer C 11Taschen B 7Zabert Sandmann C 3Feierabend C 12
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