paris cookbook fair program
DESCRIPTION
Paris Cookbook Fair ProgramTRANSCRIPT
PR
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INDEX
Foreword by Edouard Cointreau ...................01
Delicious Foreign Rights ...............................02
Alain Dutournier, president of honour ............04
A special focus on cheese ............................05
Italy, guest of honour of the fair .....................06
Malaysian street food ...................................08
Charity cookbooks .......................................09
The treasure chamber ..................................10
The Edouard Cointreau library .......................11
Antique Books .............................................12
Exhibitions at the fair ....................................14
Do you need a break? ..................................16
Wine Pentathlon ...........................................17
International Bar ...........................................18
French show kitchen ....................................22
International show kitchen ............................24
Conferences.................................................26
Four days in Paris .........................................30
China Food Television ...................................32
Gourmand Wine Television ............................33
Gourmand International ................................34
Our Partners ................................................36
Le Centquatre - Practical Information ............38
Animations ...................................................39
Publishers ....................................................40 GourmandInternational
Pintor Rosales, 50 - 4ºC28008 Madrid, SpainTel: + 34 91 541 67 68Fax: + 34 91 541 68 21
[email protected] design. Printed By Vernetta
03
To be succesful, a party has to be a mix of people from di-fferent backgrounds, environments and cultures. This is the driving concept of Paris Cookbook Fair, with a mix of publis-hers, authors, photographers, writers, chefs, stylists, printers, professors and students from over 50 countries, with many coming from outside Europe.Paris Cookbook Fair is a feast, with chefs demonstrations at the international and French show kitchens, conferences, Malaysian street food, the treasures chamber, the wine pen-tathlon, the International Bar, the cheese tastings, and much more.It is also a business platform where professionals can meet at their stands or at the international rights center to conduct trade in an easy, pleasant environment with no stress.The objective is to make the Paris Cookbook Fair the hub of the cookbook business worldwide. Children books have the Bologna Book Fair, comics have Angoulême, cookbooks and wine books have now Paris.Everyone is here for the same purpose. However the diversity of the offer and demand is such now that there is something different for everyone, in price, in content and in style. I hope that trade will meet pleasure.Thank you for comingEdouard Cointreau
GOURMAND INTERNATIONAL Gourmand World Cookbook Awards, President and FounderChina Food Television, President of HonourParis Cookbook Fair, PresidentWFWF-TV, World Association of Food TV Producers, President
By Edouard Cointreau
ForEworD Party Mix
In memoriamMISSING. The Paris Cookbook Fair is dedicated to my dear
friends Dun Gifford and Santi Santamaría. Both of them
had planned to come. We are going to miss their intelligence,
their knowledge, their generous conception of life.
Edouard Cointreau
04 05
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 ba-
lanced 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 ro-
yalties. 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 bet-
ween profits and losses on a book. • For an author, foreign rights can represent more than inco-
me from sales in his own country.• It is easier to receive 1000 Euros net in one very small fo-
reign 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
04 05
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 bo-oks 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 unpaid 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 cookbo-oks 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
06 07
Where do you eat best in France? In Brittany, with fresh fish from the Atlantic? On the Riviera, with colorful vegetables? Or in the southwest, the home of truffles and goose liver, of Bordeaux and Armagnac, where potatoes are pan-fried in goose-fat? Many French prefer the latter, when it comes to serious, no frills food. They might someday build a statue for Alain Dutournier in the middle of Place Vendôme in Paris, next to his restaurant.
Dutournier is the chef who has found a way to transform plea-sant dishes from the Southwest into Haute Cuisine. Born in 1949 in the small village of Cagnotte (population: 600), his first souve-nir is the smell from mother’s and grandmother’s stove – both kept a small “Auberge”. After moving to Paris, he opened the beautiful bistro “Au trou gascon” and served rural dishes from his home-region: His Cassoulet and his garbure, a rustic soup, were well-liked by the sometimes snobby Parisians.
Soon the little restaurant was too small for his talent and he ope-ned “Le Carré de Feuillants”, designed by Alberto Bali near Pla-ce Vendôme. He developped a passion for rugby. Most foreign teams end up at his place on big match days and might fest on chestnut soup with pheasant – a dish so delicious that many
would consider it a sin. Over the years, the carefully revamped recipes from grandma’s cookbook, the grilled wood pigeon, the steak, the lamb from the Pyrenees, found many fans under Pa-risian Gourmets. Who wouldn’t want to sink his fork in “Ceps mushrooms marinated, pan fried and in a warm pate”, “well bred farm quail from the Béarn region in hazelnut crust, served with asparagus and potatoes and foie gras cake or Guinea fowl co-oked in “Cocotte” with chanterelles and vegetables?
Le Carré des Feuillants has one of the most impressive wine-cellars of Paris; as a matter of fact, Alain Dutournier is probobly the best connaisseur of wine and spirits among chefs. Others talk about “terroir”, the typical French word that’s a mix of home and tradition. He lives it. Alain Dutournier offers “food for heart and soul”, he knows that cooking without excellent products can be as treacherous as Isadora Duncan’s scarf.
Trou Gascon is now run by his wife, and the Dutourniers continue to serve Duck confit and Cassoulet. His wineshop “Caves de Marly” offers a large selection of wines and spirits. And his third restaurant “Pinxo” is a casual Tapas-place. During Paris Cookbo-ok Fair, Alain Dutournier will intervene on various subjects.
AlAIN DutourNIEr, le carré des Feuillants Introducing the President of Honour of Paris Cookbook Fair Jörg Zipprick
06 07
High quality books about cheese are now published on all continents. It is a sign of the tremendous interest in Cheese world wide. It has had two major impacts, a shift between countries, and a change in the relationship between the industry and artesanal cheese.With twenty five years delay, the same is happening in the cheese world as happened for wine. It is quicker in cheese than in wine. Many new countries are challenging with success the traditional cheese leaders. The old order was with alphabeticly France, Italy, The Nether-lands, Spain, Switzerland. Now , the “new” countries join the list,Argentina, Australia, Brazil, Canada, Colombia, Great Britain, Uruguay and the United States. We are not forgetting Africa, with whole populations living from milk and cheese, or Asia, from the grasslands of Mongolia to the multiplicity of India. This global market shift is certainly true for the cheese industry, it is starting for artesanal cheese.Artesanal cheeses are now produced worldwide. Industry has tried in many places to impose some prohibition regulations through lobbying. Prohibition did not work for wine, it is even more disputed for cheese. In fact, the industry has been increasing rapidly the new consu-mers of cheese, while a small fraction of the demand upgrades to better artisanal cheeses. Some big industries try to capitalize on the image of the artisans. From the number of books on artisanal cheese worldwide it seems that artisans have much demand, even though the road is difficult. The diversity of regulations, industry and demand for cheese will change the map, as it did for wine.At Paris Cookbook fair, we will learn there could be more knowledge when it comes to cheese in Great Britain than in France, thanks to much creativity and study over the last decades, that Brazil cheese industry is one of the top 7 in the world, and that the Swedes consider their five best cheeses to be second to none.
A special Focus on chEEsE
08 09
ItAly, guest of honour of the fair
Tradition can best be seen at the stand of Bibliotheca International de Gastronomia B.I.N.G.from Lugano, Switzerland. You should read The Banquet, by the founder of B.I.N.G., Orazio Bagnasco, one of the best food literature books ever written, which would make a film to rival The Da Vinci Code. You will find amazing Italian cookbooks at the stand of Bibliotheca Culinaria, from Lodi. There are a number of great Italian publishers present, such as Gremese, Reed Gourmet, Andrea Ferrari, Il Leone Verde, and others. At the International Show Kitchen, Italian chefs will show you their skills that can easily be translated at home.
Italian cuisine has been able to combine the best from traditions, creativity, and daily simplicity. This is very difficult, and it is why italian cookbooks very often have a touch of artistic genius. It has been said that everywhere in the world Italian cuisine is the second favorite after the national cuisine.
08 09
ItAly, guest of honour of the fair
After the French, the Italians are the most numerous group to have registered for the Gourmand World Cookbook Awards and Paris Cookbookfair, ahead of the Germans who were second last year. It shows how much Italians are serious hosts when invited as Country of Honour. In the big Edouard Cointreau library we exhibit Italian cuisine cook-books published in 2010 in 19 countries. In the Treasures Chamber, you can have a close look at the materpieces by Alajmo, Locatelli, Michel Troisgros and others.
CHARITYCOOKBOOKS10 11
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, which will include
dancers and street food cooks.
MAlAysIAN strEEt FooD
taste
dance
smile...
Malaysia
CHARITYCOOKBOOKS
CHARITYCOOKBOOKS CHARITYCOOKBOOKS
10 11
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. The next Gourmand Awards Ceremony is in Paris in March 3, 2011.
The first International Exhibition of Charity Cookbooks will take place in Paris, in March 3-6, 2011 at LE 104, the new Artistic Centre of the City of Paris, during Paris Cookbook Fair, organized by Gourmand International. It commemorates the 200th Anniversary of the birth of Alexis Soyer, the Frenchman who was the author of the first Charity cookbook.
Edouard Cointreau January 1st, 2011
chArIty cookbooks History 1847-2011
12 13
For the first time the public will have access to the treasures of cookbooks and wine books. Everyone will be alble to touch and study the most beautiful big books. They will be positioned flat on tables in a special “Treasures Chamber”. Special security guards will keep the books, valued from 50 to 600 Euros, 75 to 900 Dollars. This will help everyone understand the diversity and strength of culinary publishing.
Some of The TreasuresFrance Alain Ducasse Big BooksSpain El Bulli 1998-2002Switzerland Culinary Chronicles – Bruno Hausch Australia Thai Street FoodIndia The Wedding Collection – Sanjeev KapoorLuxembourg Lea LinsterJapan L’Art de Guy MartinFrance Le Grand Larousse du Vin Bordeaux et ses VinsAnd many more.
thE trEAsurE chAMbEr
12 13
At the Paris Cookbook Fair, we are exhibiting the one thousand cookbooks selected by the Gourmand Awards only in 2010.
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, Zuric •
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
14 15
HENDERSON (Alexander). The History of Ancient and Modern Wines. London, 1824, 1.700 €A very important wine book, the first in English to describe the history of wine in detail. First edition in a contempory binding
KNIGHT (Thomas Andrew). A Treatise on the Culture of the Apple & Pear, and on the Manufacture of Cider & Perry. Ludlow, 1808 200 €Scarce book on cider by this Herefordshire author who also wrote the Pomona Herefordiensis.
Henri-Pierre Millescamps, who has been working with Edouard Cointreau since 1994, is the organizer of the antique books area at the Paris Cookbook 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.
LE FESTIn dE BaBETTE
WAUTERS, P.E.: «Dissertation sur la manière de faire l’Uytzet et sur sa salubrité» Gand, an VI (1798), 960 €
Édition originale. C’est près de Gand, à WETTEREN, qu’un certain Van PETEGEM, brasseur et aubergiste à l’auberge dite “ Het HOL” a créé l’UYTZET, née de la clarification de la bière brune par ajout de levure avant complète ébullition.
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.
LIBraIrIE mILLESCamPS
[LIEBIG]. Menus et recettes de la Bonne ménagère. Paris, 1891, couverture en chromolithographie 30 €
FENG (Doreen Yen Hung). The Joy of Chinese Cooking. London, 1967 15 €From appetisers to Chinese Festival Dishes, including some for The Lantern Festival, The Herd Boy and the Weaver Maid, The Festival of the Winter Solstice, with full index of recipes. An attractive book
ANtIquE books
14 15
BADHAM (Charles David), A Treatise on the esculent fun-guses of England. London, Lovell Reeve & Co., 1863. 370 €
Twelve hand-coloured plates
DRUITT (Robert), Reporton the cheap wines fromFrance, Italy, Germany,Austria, Greece, Hungaryand Australia; their use indiet and medicine.London, 1873.460 €
2nd edition of this scare book on the « moral properties of wine, its real value as a nutrient, and the secret of its power… »
[BRIAND] M.C.D. (Chef de Cuisine de M. le Prince de***) Dictionnaire desalimens, vins et liqueurs.Paris, 1750.3500 €
Édition originale très rare.
THURIES, Yves : «Le Livre de recettes d’un compagnon du Tour de France» 1978-19912000 €
GaSTErEa
LAVALLE (Dr. Jean), Traité prati-que des champignons comesti-bles. Paris et Dijon, 1852.700 €Très bel exemplaire de l’édition originale de cet ouvrage rare sur les champignons. 12 superbes planches hors texte lithographiées, dont 11 en couleurs et 1 dépliante.
LENORMAND, Louis Sébastien:«L’art du distillateur des eaux de vie et des esprits, dans lequel on a donné la description des nouveaux appareils de disti-llation» Paris, 1817 1950 €
ANtIquE books
16 1716
Le Beau Geste by aLaIn PaSSard
Alain Passard, chef at Paris restaurant L’Arpège, has deci-ded after 35 years of discretion to publish his first book of recipes, Collages & Recettes, devoted to vegetable cuisine. To communicate his passion for ‘Le beau geste’ (in the kitchen as well as the garden), he chose to illustrate his 48 seasonal recipes with collages that are also signed by him.
The idea of collages was born in Japan one evening in 2008, when, suffering from jetlag, Alain Passard started to cut up and assemble his first collage in order to preserve a trace of the colors, textures and effect produced by an inevitably ephemeral vegetable dish. “They perfectly capture the influence of colors on my cooking, which are, for me, a true source of inspiration allowing me to combine shades of ingredients with the search for gustatory and visual harmony as I please”. This is why to illustrate the book, he preferred his collages to photos, as their intimacy and ambiguity leave more room for interpretation..Le Beau Geste will be exhibited during the whole fair at the French Show Kitchen.
À chacun son fromageby JörG LEHmann
Amazing exhibition by world-konwn photographer Jörg
Lehmann. Each portrait corresponds to a particular
cheese...with the most unexpected stories. Discover
why Brutus Auvergno likes Shropshire Blue, a cheese
made in Nottinghamshire, often described as a cross between
Stilton and Cheshire.
EXhIbItIoNs At thE FAIr
16 1717
Who could be a better truffles photographer than Denis Nidos? Black diamonds are rediscovered by a master of black and white... Based in Périgord, this artist and reporter knows how to strike with elegance. He is also the author of the famous tower of cookbooks on Paris Cookbook Fair’s poster.
Appart from her books published by Les Éditions de la Martinière, Agnès Viénot, Marabout, Le Chêne and Editions Sud Ouest, Isabelle Rozenbaum works on identity through the objective of a camera. Winner of the Polaroid International Award, she is very involved in new technologies, and has a great talent when it comes to video production. At the Paris Cookbook Fair, she will present a a work on hands. You should not miss her book on Indian food, a definitive masterpiece.
EXhIbItIoNs At thE FAIr
Trufflesby dEnIS nIdoS
Handsby ISaBELLE rozEnBaum
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 loo-king 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, often extraordinary, always very subtle : Eggplant dip with black Truffle Provencal winter, Ratatouille seasoned Camargue salt, Melon with “Pastis de Marseille”, Her-bal Teas “pastis Perroquet”.
Our guest of honour has sent its excellent cookbook publishers, as Bibliotheca Culinaria, Ernesto Gremese Editore , Reed Gourmet, Trenta Editore, Il Leone Verde, Hoepli, Andrea Ferrari Group... Now, it is your turn to become an expert in Italian products. Italy has a whole space by the International show kitchen, led by Clau-dio.., owner of Samesa Ristorante. According to many people, it is the best Italian restaurant in Paris, with only fresh products. As it is located in the Étoile district, you can walk down the Champs-Élysées after having dinner.
SAMESA RISTORANTE13, rue Brey 75017 Paris
Lardo di Colonnata: A Tuscan Delicacy Pig fat aged in marble tubs with garlic, salt, herbs and spices from the Italian mountain village of Colonnata, Tuscany.
18 19
FoIE GraS...
...ITaLY
or TaPaS? Lardo di Colonnata
Do you NEED A brEAk?
Just go down to the stables square...
18 19
wine Pentathlon
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.
Robert CAMUTO is an American prize-winning journalist and author living in the south of France. Since moving to France nearly a decade ago, he has contribu-ted travel, wine and epicurean articles to publications including the Washington
Post, the Wine Spectator, Newsday, The Syndney Morning Herald and more. Corkscrewed: Adventures in the New French Wine Country (winner of a Gourmand world cookbook award) was publis-hed in 2008 (University of Nebraska Press).
Georgios ANDRITSOS is a busy interna-tional consultant on general bartending, customer service and drink and cocktail tra-ining. He was owner and manager of San-té Café in Barcelona, picked out as one of the 1000 trendiest bars in the world. Last couple of years he published a book called “A little more than just drinks and cocktails”
sponsored by Bacardi, which won a Gourmand award in Lon-don for best drinks book in the world. The book has been translated in Norway, Sweden, France, Greece and Spain. In addition, a pocket book called Urban Cocktails is published in UK by North Parade Publishers
Teacher at Le Cordon Bleu Paris and director of L’Académie du Vin, Jean-Michel DELUC brings the technical aspect and knowledge for our tastings. Maître Sommelier de l’Union Française since 1991, he alsowrites for Fleu-rus, Gault&Millau and Hachette des Vins Bio. He will help us to discover and taste wines
from over 15 countries during Paris Cookbook Fair.
Jean-Charles CHAPUZET, studied His-tory (graduated at Sciences Po Paris) he became journalist and author. He wrote many books about wine (Cahors, le Ro-man du Vin noir 2007, Verticale a roman in 2009, Michel Chapoutier in 2010). This
last book won the Gourmand Award Best Wine Book in 2010. He will animate the International bar during the weekend.
Eric BOSCHMAN, nickname Le Profes-seur, Best Sommelier in Belgium, best French Wines Sommelier, he’s the ma-nager of a Wine Academy. A real sense of humor, amazing and funny but, when it concerns wine, he becomes again Le
Professeur!
wINE PENtAthloN
arGEnTIna
In ParIS
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thursDAy, 3rd of March
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
10:30 Argentina Argentina, Vintage time Argentinian Wines J. Rosner
11:15 Germany Bordeaux & Co Louis Rapin & Decanter Bottle Hochschule Rhein Main Y-L Svarc
12:00 France Le marché des réputations, Féret Pm Chauvin
12:45 Australia Champagne & Chandeliers, B O’Shea Champagne Pol-Roger M. Kennedy Ch. Pol-Roger
13:30 USA Palmento: a Sicilian Wine Odyssey Sicilian Wines R.Camuto
14:15 France Les plus grands Vins d’Europe, Flammarion
Barbaresco Gaja 2000, Gewürtz. Weinbach, Nikolaihof, Porto Graham’s, Minos Winery (Creta)
D. Rudetzki JM Deluc
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
15:00 Italy Le migliori 99 maison di champagne Champagne Gosset A. Isinelli
15:45 Chine Bordeaux Grands Crus classés 1855, Baiyua Grands Crus classés 1855 Sylvain Boivert
16:30 France 100 bouteilles extraordinaires, Glénat 7° Ciel du Prince Golizin, Massandra Ukrainian Wine M-J. Chasseuil JM Deluc
17:15 France Crus classés du Médoc, Ed. Sud-Ouest
Palmer, Lascombes,LaLagune, Clos du Marquis, Gruaud-Larose, Lynch Bages, Lafite Rothschild
Pierre Le Hong JM Deluc
18:00 Czesch Rep Dobrerady milovnika vina Vinarsky Rodiny Spalkovy, winery Tanzberg Vladimir Zelezny
HAPPY HOUR
Greece A little more than just cocktail &smoothies
Different cocktails with Bacardi - Martini
G.Andritsos
INtErNAtIoNAl bAr ProgrAM
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FrIDAy, 4th of March
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
10:30 Argentina El libro de la Yerba Mate Mate Karla Lorenzo
11:15 Georgia The best georgian Wines Georgian Wines Giorgi Darsalia
12:00 Spain La Biblia, primer tratado de viticultura y enologia
Herenza Kosher Crianza 2008, Castillo de Sajazarra Reserva 2005, Digma 2005
J. Martinez Villareal
12:45 Italy Vini naturali d’Italia F. Pagliardi
13:30 Cyprus Cyprus Wine Guide Cyprus Wines I. Konstantinou
14:15 Germany Die Welt des Cognacs L’Orange Bleue & Vodkas with pepper
Jörg Zipprick P. Brisset
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
15:00 China China Wine Culture Cermony, Oriental Press
Château Junding JM Deluc
15:45 USAWine myths and reality, Wine appreciation
Californian Wines
16:30 Peru Pisco, aroma des Peru, Planeta Peru Pisco JM Deluc
17:15 Spain La Bodega in casa, Enciclopedia de gastronomia
Chorizo & Rioja Bodega Torres Pepe Iglesias
HAPPY HOUR
Greece A little more than just cocktail & smoothies
Different cocktails with Bacardi - Martini
G. Andritsos
INtErNAtIoNAl bAr ProgrAM
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TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
11:15 Greece Urban Cocktails Different cocktails with Bacardi G. Andritsos
12:00 France Braises d’alcool, Liber Mirabilis Fines du Languedoc XO Dom. Haut Gléon
J-M Savary
12:45 USA Un Américain dans les Vignes Selfmade by Robert Camuto R. Camuto
13:30 France Guide des Vins bio 2011/12, Utovie Château Le Puy Bordeaux 2008 JM Carité JP Amoreau
14:15 China China Wine Culture Ceremony Château Junding
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
15:00 France Les Mains du Vin, le Coeur de la terre, Château Latour-Martillac S. Reiss
15:45 France 100 bouteilles extraordinaires Château Feytit Clinet 2006 M J.Chasseuil
16:30 France Flûte au bec, verre en bouche Pétillant Naturel, I’m so happy P. Roman N.Gaudicher
17:30 UK Wine and Cheese Wines from François Lurton J. Harbutt
18:15 France Coreff - Légende Coreff Beer Eric Legret M. Breton
sAturDAy, 5th of March
INtErNAtIoNAl bAr ProgrAM
22 23
suNDAy, 6th of March
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
10:30 France L’esprit de l’Armagnac Armagnac Frédéric Lebel
11:15 France Le petit dictionnaire absurde et pertinentMaison Blanche, Montagne Saint Emilion
Stéphanie Reiss
12:00 France Les Sept Péchés Capiteux de Robert Parker
Surprise! Simmat & Bercovici
12:45 France 100 bouteilles extraordinairesLouis rapin, 2009 decanter bottle
13:30 Belgique Tong Magazine Filip Verheydn
TIME COUNTRY PRESENTED BOOK WINE TASTING AUTHOR TASTER
14:15 France Grand-Père, raconte-moi la vigne, Féret
Louis Rapin, cuvée sans souffre 2009
Bruno Boidron YL Svarc
15:00 France La chronique de Voltaire So Yang F. Batisse Pichet
15:45 France Vignes et Vins, Mama Josefa Grape juice Bio des Terrasses de Sigoulès (24)
Sandrine Duclos E. Garcia
16:30 France Henry Marionnet, charmeur de cépages
Domaine de la Charmoise Bruno Boidron
INtErNAtIoNAl bAr ProgrAM
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FrENch show kItchEN
thursDAy, 3
FrIDAy, 4
Friday 4, 11.30marie Fougère
Friday 4, 13.00alain alexanian
Friday 4, 14.30disciples Escoffier
International
Friday 4, 16.00Christophe
Felder
Friday 4, 17.30Sonia
Ezgulian
Thursday 3, 11.00Cyril rouquet
Thursday 3, 12.30michel Portos
Thursday 3, 14.00Yvan Cadiou
Thursday 3, 15.30alain Passard
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FrENch show kItchEN
sAturDAy, 5
suNDAy, 6
Sunday 6, 11.30Sophie menut
Sunday 6, 13.00Philippe Toinard
Sunday 6, 14.30Hisayuki Takeuchi
Sunday 6, 16.00José maréchal
Saturday 5, 10.00Véronique Chapacout
Saturday 5, 11.30michel roth &alain Pégouret
Saturday 5, 13.00Eric roux &
Yves Camdeborde
Saturday 5, 16.00Jenny
Carenco
Saturday 5, 17.30Katherine
Khodorowsky
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Thursday 3, 11.00Chef Wan Malaysia
Thursday 3, 13.00Chef Juanita umaña Colombia
Thursday 3, 15.00Paul CunninghamDenmark
Thursday 3, 12.00Völundur VölundarsonIceland
Thursday 3, 14.00Virginia Willis USA
Thursday 3, 16.00Lea Linster Luxemburg
Friday 4, 12.00Vefa alexiadouGreece
Friday 4, 11.00Bob Blumer USA / Canada
Friday 4, 13.00monish GujralIndia
Friday 4, 14.00Chef Suman royCanada
Friday 4, 15.00murielle rousseau Germany
Friday 4, 16.00Sean Connolly Australia
INtErNAtIoNAl show kItchEN thursDAy / FrIDAy
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Saturday 5, 16.00Chakall Portugal
Friday 4, 17.00Sara La Fountain Finland
Sunday 6, 15.00Sahrap Soysal Turkey
Saturday 5, 17.00Bob Blumer USA / Canada
Sunday 6, 13.00Yesmine olsson Iceland
Sunday 6, 14.00FT Bletsas Greece
Sunday 6, 11.00James mcIntosh UK
sAturDAy / suNDAy INtErNAtIoNAl show kItchEN
Saturday 5, 15.00richard Hetzler USA
Saturday 5, 13.00Julie Biuso New Zealand
Saturday 5, 14.00Chef ramzi Lebanon
Saturday 5, 12.00Bennythe Chef Italy
sAturDAy, 5th of March
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thursDAy 3 FrIDAy 4
TIME Content
10-11h
11-12h
12-13h
13-14hRestaurant business in China:How the Peking Duck conquered the worldchef Du guang bei
14-15h
15-16hLes tendances mondiales dans le livre de cuisine Global Cookbook trendsEdouard cointreau
16-17h
Le marché americain. The US culinary book market: Blog to Book, Social Media, building platform. What Publishers are looking for in Authors and how authors can enter the US marketplace lisa Ekus, Virginia willis
17-18hHow authors can build community and future-proof their businesses in the post-digital agestephen bateman
EXtrA
Individual advice by Lisa Ekus (after inscription, on first come, first served basis)
Présentation de “The Cooking Lab” de Nathan Myhrvold par Maxime Bilet (expo du livre)
TIME Content
10-11hL’influence d’Angel Muro sur la cuisine espagnoleThe influence of Angel Muro on Spanish cookingJosé Maria Pisa
11-12h Cooking onlineMarmiton.org
12-13hLes nourritures de l’inconnu Common conference for exotic countries like Benin, Ghana, Fiji, Bhutan
13-14h
14-15hUn auteur devenu une marqueHow to become your own brand as an authorbob blumer
15-16h
Savoir communiquerHoning your Edge: Media and Presentation skills for Culinary Professionalslisa Ekus, Virginia willis
16-17h
Managing international rights in the culinary bookmarketLes droits internationaux dans le livre de cuisineEdouard cointreau
17-18hApps, tabs or something else: the new marketsstephen bateman, Emmanuel Jirou Najou, gregor Einetter
EXtrA Individual advice by Lisa Ekus (after inscription, on first come, first served basis
coNFErENcEs
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sAturDAy 5 suNDAy 6
TIME Content
10-11hComment trouver un éditeur ?How to find a publisher?Edouard cointreau
11-12hVin et SantéWine and Health Dr. Marc lagrange, Dr. Johannes weiß
12-13h The Pacific Sustainable Food project chef robert oliver, tracy berno
13-14h
Cueilleurs de goûts, cueilleurs de motsLooking for excellence…and a new subject for a book.Juliett harbutt, gérard Vives, JP Fournier, karissa silva
14-15h
Acheter citoyen ! les livres à but caritatif dans le secteur du livre de cuisineBuy with good conscience: The Charity-Cookbookssue van schrewen, Jan longone
15-16h All about CognacJörg Zipprick (BNIC - Cognac Writer of the year)
16-17h
17-18h Chinese food and wineEdouard cointreau, chef Du guang bei
EXtrA Individual advice by Lisa Ekus (after inscription, on first come, first served basis)
TIME Content
10-11h
11-12hThe rise of culinary nationalismEdouard cointreau, Jean-claude ribaut, Enzo caldarelli
12-13h
British cheese & Cheese Championship “The first comparison of British and French cheeses”Juliett harbutt
13-14h Cheese from BrazilJair Jorge leandro
14-15hUne autre vue sur la critique gastronomiquePérico legasse, Jean claude ribaut, laurent seminel, Jörg Zipprick
15-16h Italy: Cooking, Publishing, products
16-17hComment faire un hamburger parfaitBuilding the perfect burgerDenise Vivaldo
17-18h
EXtrA Individual advice by Lisa Ekus (after inscription, on first come, first served basis
coNFErENcEs
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coNFErENcE sPEAkErs Portraits by Jörg Zipprick
Making a british chef a star and bestselling author in France? A chef with no restaurant, no Michelin stars, no reputation. Meet Stephen Bateman, the man who introduced „The naked chef“ Jamie Oliver to the French.
Stephen Bateman is a media and marketing executive with over 20 years experience in the UK and abroad. He has occupied international publishing and marketing roles and directorships at Longman, Dorling Kindersley, Hachette and F&W Media Inc. He works as an independent strategic adviser to media and education clients, helping them navigate the post-digital age and to future-proof their businesses. Stephen has worked closely with some of the world’s leading cookery authors. He is passionate about Special Interest Publishing and has first hand experience of managing multi-faceted community models. But his biggest success was without doubt the introduction of Jamie Oliver on the French bookmarket. “it needed a bi-cultural publisher to be in the right place at the right time to “sell coals to Newcastle”. Bateman says. “-I had just arrived at Hachette Pratique in 2001, where 70% of the existing cookbook list was composed of works by three star Michelin chefs. These books failed to grow the market for cookbooks, appealing only to the upper classes.”
Bateman wanted to encourage home cooks to be social and spontaneous. Liberated from the three star perfection. Ten years ago, this was an entirely new approach to cookbook publishing that is now well- established worldwide. Every country has his “clone” of Jamie Oliver: Cyril Lignac in France, Tim Mälzer in Germany…
“Introducing Jamie to the French was the catalyst that set the wheels in motion for an entire generation of new cooks to emerge with whose books we reached a market of non-readers” says Bateman “We encouraged them to experiment and at home in the kitchen and to cook with attitude. Cyril Lignac is an author I launched who has since sold millions of copies.”
At Paris Cookbook Fair, Stephen Bateman is going to talk about how authors can build community and future-proof their businesses in the post-digital age. He’s going to examine consumer trends, the competitive landscape and offer a solution for publishers and authors who seek to safeguard their futures in the food and drink sector.
Have you ever thought of bringing your book to the USA? What about selling your work to more than 300 million potential readers? What about creating spinoffs on American TV? Or becoming your own successful brand?
For most Continental European authors and publishers, this is just daydreaming. Who do you want to talk to, just to get a foot in the US market? Who’s going to listen to you? Rest assured that no Northern American publisher is in desperate need of authors. But many authors want to be published in the US market. Paris Cookbook Fair is proud to introduce the woman who moves the culinary book market on the other side of the Atlantic. Her name? Lisa Ekus. Her profession? Literary Agent in all things culinary. Her 29 year old company THE LISA EKUS GROUP, LLC (www.LisaEkus.com) “Promotes a World of Culinary Talent.”
Between her long-time publicity campaigns and agenting, you probably recognize many of her clients over the years: Patricia Wells, famous for her books on Paris and Provence, Craig Claiborne, who was the food critic of the New York Times, Todd English, Emeril Lagasse, Danny Meyer and Michael Romano,
Marc Vetri, all famous, successful chefs and restaurateurs. Plus, Elizabeth Andoh, Rick Bayless, , Marcel Desaulniers, Debbi Fields, Susanna Foo, Joyce Goldstein, Marcella Hazan, Lynne Rossetto Kasper, Mollie Katzen, Nick Malgieri, Diane Morgan, Jacques Pepin, Steven Raichlen, David Joachim, Anne Willan, Virginia Willis, Paula Wolfert and more than a hundred other authors, newcomers and established food writers alike. We cannot even imagine how many successful books went through Lisa’s hands – her agency has sold more than 250 culinary manuscripts during the last decade. An agent represents the writer, bringing authors and publishers together to create a book. They work on a 15% commission. Lisa says a good agent is a combination of “business manager, mentor, mother, and mediator.” A good agent negotiates publishing contracts to reflect the best possible terms and conditions, with respect to advance monies, rights, royalties, options, copyrights, style, format, promotion, publicity, and advertising.
You can meet Lisa Ekus at Cookbook Fair 2011 in Paris and learn more about her vision about publishing in the US during two conferences.
stEPhEN bAtEMAN
lIsA Ekus
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coNFErENcE sPEAkErs
Is one of France’s leading food critics. Each week his latest recommandations are published in the well-known daily newspaper “Le Monde”. His approach to food writing is to solicit the reader’s curiosity by new approaches - cultural, literary, historical, and sociological - without ever losing sight of the essentials: The good taste. He might rehabilitate the traditional “caillette” (round meat “patties” from the Ardèche region) or praise the “pied de mouton sauce poulette” (sheepsfoot with chicken sauce; originally a leftover from a chicken fricassée).
He always has a benevolent eye on the restaurant scene but does not hesitate to criticize the latest spectres of so called molecular or avantgarde-cooking.
Born in Valence (Drôme), Ribaut studied architecture and is a scholar of the Ecole Pratique des Hautes Etudes (EPHE).
His first articles on food were published more than 30 years ago under the pseudonym Acratos (“he, who does not water his wine” which can be understood in French as somebody who will not lower his expectations or be silenced). He’s worked for “Le Monde” since 1989, at the of Food critic “La Reyniere” (not the original Grimod de la Reynière of course, but Robert Courtine), then with Jean
Pierre Quélin. He also participated in the creation of an architectural magazine which he directed until 1996.
Ribaut is a prolific writer who has contributed to various publications: He participated in the Gallimard edition of the “Guide to restaurants” in Paris (1995), translated in seven languages. Together with Bernard Nantet he has published “The garden of spices” (1992) at Editions du May, followed by “Taste of Havanas” (Hachette, 1998). a tribute to Cuban cigars, with Michel Creignou. In 2003 he contributed to the series “Discoveries Gallimard” the book “Wine, a matter of taste”, written together with historian Anthony Rowley. More recently he published “100% Pain” (Solar) a book about the techniques of baker Eric Kayser (2003), then “Lasserre” (Favre. 2007), with recipes by chef Jean-Louis Nomicos and “Edgard Palace” (Favre 2009).
His latest book was released in November 2010: “Parisian terroir” (Ed.Laymon), co-authored by chef Yannick Alleno (“Le Meurice”).
While his name is coming straight from the Basque-country, Périco Legasse is probably the most “French” of France’s foodwriters. Unlike many authors, Legasse is not a passive observer but doesn’t hesitate a second to stand up for his ideals, in defense of true Beaujolais or real Camembert.
It’s not easy to describe the work of Périco Legasse : At age 51 he is part food-critic, recommending good restaurants every week in “Marianne”, a weekly political magazine. He has also published a guide to authentic French food.
Since September 2009, he works as a TV-host on the “Parlamentary channel – national Assembly” with his show “Toques & politiques” where political debates meet regional food heritage. And when it comes to culinary tradition, he might become an activist or a French equivalent to Ralph Nader: He opposes the food industry on a regular basis, accusing it of “perverting” food. For years, he was among the leaders in the so-called “Camembert wars”. On one side: Périco Legasse and “Marianne”. On the other: Lactalis, Europe’s largest cheese producer with 125 plants worldwide, 32,000 employees and €9.6 billion ($12.2 billion) in annual sales. Lactalis and the Isigny Sainte-Mère dairy co-operative had announced their intention to halt the large-scale production of raw milk Camembert. Thermized, micro-filtered, industrially processed, cheap milk would be the new ingredient of “Camembert AOC”. Both companies together were responsible for 10,000 of the 13,000 tons of Camembert produced in France each year. In other words: 42 million of 52 million boxes of cheese. And now, after
a hundred years, they changed course and told customers that Camembert made with raw milk presented an imminent danger and was hazardous to our health.
Périco Legasse unmasked several times how industral cheeses were sold to customers as traditional products, how lobbyists have rewritten the once famed Camembert Charter for their benefit.
In a Mondovino-like broadcast entitled “The cheese is being murdered”, Legasse alerted the public opinion in France 3 the public opinion back in 2007. A defender of the appellation d’origine contrôlée (AOC), which defines, specifies and codifies the French wine and food heritage, Perico Legasse complains relentlessly the mercantile excesseof intensive agriculture under pressure of industrial lobbies and mass distribution. He created the “Marianne of Wine”, which rewards winemakers true to the spirit of the AOC.
Perico Legasse also conducted the investigation for the film “Our children will accuse us”, directed by Jean-Paul Jaud, released on November 5, 2008, whose central theme is food poisoning by toxins (pesticides , fungicides, fertilizers, etc..).
While some foodwriters prefer to talk about restaurants, Périco Legasse captures the big picture: Without good ingredients, there’ll be no good food and no restaurants worth to write about. Périco Legasse is going to talk about his ideas of food-journalism and protecting France’s traditions during Paris Cookbook Fair.
JEAN-clAuDE rIbAut
PérIco lEgAssE
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Four DAys IN PArIs
Some books for your days in Paris...
J’AIME PArIsAlain DucasseAlain Ducasse Edition
From a morning croissant on the shores of the Canal Saint Martin to a spectacular dinner on the Eiffel Tower, Alain Ducasse takes us on a journey through his foodie Paris. This exquisite book of photography allows us to follow the chef and to follow his heart. Recipes, produce, tips are scattered throughout the book adding the best producers and shops to the foodies ideal Parisian address book, one that will be the envy of any enthusiast of the gastronomic capital of the world, be it Belleville, Manhattan or Tokyo.
A large and beautiful volume that guides us through one hundred of Alain Ducasses’ favourites in this very visual initial part. With over 200 addresses, the address book is a little guide that will enable all to find their way around each « arrondissement », by style of cooking or by area category. Each address holds a comment by the chef.
A Gourmet SupperA little bird, fruit and champagne. Dinner is served!
Gourmand postcard_front.indd 2 15/2/11 10:51:03
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Four DAys IN PArIs
Some books for your days in Paris...
lA VIE PArIsIENNE by Victor ArwasPapadakis Publishing
A saucy, light-hearted look at life in Paris before the Great War, when life was enjoyed to the full and the pursuit of the grisette was high on the list of male preoccupations.La Vie Parisienne was the magical name of a journal, which proclaimed itself proudly as the masthead of a way of life where frivolity, wit and satire were as important and relevant as literary and political intellectualism. The well-loved weekly attempted a fresh mix of humorous cartoons, short stories, sharp tales of fashion-folk, up-to-the-minute gossip about prominent persons, columns of aphorisms on such subjects as marriage (“Marriage is the only painful operation for which no anaesthetic is allowed”) or love (“Without jealousy the most violent passions would not last a week”), fashion-orientated banter set out as pages of dialogue, and acid comments about all. Somewhat surprisingly, the mixture took. Founded in 1863, Parisians bought it in sufficient numbers week after week to ensure its survival for over a century.
This was an age when women were frivolous and uninhibited, and when drawing reigned supreme. The result is an amusing, delightful book to be enjoyed and shared. It is a microcosm of a period when life was unashamedly fun.
A Gourmet SupperA little bird, fruit and champagne. Dinner is served!
Gourmand postcard_front.indd 2 15/2/11 10:51:03
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Chen Xiao, Filming Director and Host, China Food Television.China Food Television President and Chief Producer, Mr. Wen Hai with his translator.
Gourmand Television Shows
Edouard Cointreau is the producer for all internacional shows of China Food Television, filmed in English by Chinese crews, and broadcast in English with Chinese subtitles.
• Food Adventures on the Silk Road40 shows filmed in 2008, with Chef Wan and Yvan Cadiou in 2008, and Chakall and James McIntosh in 2009.Over 8000 kilometers from Xi’An to Xinjiang, across deserts, mountains, meeting many ethnic minorities.
• Walking ChopsticksTen famous foreign chefs visit all of China, for a total of 300 episodes. The first was Yvan Cadiou, in 2008, followed by Chakall and others. The complete show will picture a real Chinese cuisine map.
• Great Wines Around the WorldFifty wines and spirits have their individual show to be presented to the Chinese audience. Each show is 15 minutes, filmed in English, French or Spanish, broadcast with Chinese subtitles. The shows included Champagne Gosset, Coulée de Serrant, Cognac Frapin Domaine des Baumard, Chateau de Brissac. Several shows were filmed in Bordeaux, including Vinexpo, Chateau Smith-Haut Lafitte, a special on the village of Saint Emilion and others. There was filming in Spain, in Rioja at Marqués de Riscal, Murrieta, Vargas, and Dinastía Vivanco.
The China Food Television
On April 14, 2008, Edouard Cointreau was named officially President of Honour of the China Food Television. It was announced publicly on the stage of Olympia at the Gourmand Awards in London.
The China Food Television team has been producing food shows in China since 2001, from the Olympic Sailing City of QingDao, in the province of Shandong.
Since 2006, it is a private company owned by CCTV, financial investors and the management. It has a large staff at headquarters with its filming studios, and offices in the main 40 television markets of China.
Chakall
For more information: Edouard Cointreau: [email protected]
chINA FooD tElEVIsIoN
GOURMAND TV
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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 toge-ther. 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, Argen-tina, 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, bridging 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 ressour-ces are limited at best. We are fortunate to have institutional, 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
HallEdouard
CoInTrEau’S oFFICE
InFo
Exhibitors Issues
oFFICEPrESS
CEnTEr
TICKETS
TICKETS
BadGES
BadGES
Edouard Cointreau’s office
36 37
Taya de Reyniè[email protected]
With a huge experience as Director of the Salon du Livre de Paris, Taya is a reference in the book fair world who will always find a solution for publishers.
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.
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.
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.
Born in Peru, Ana combines her knowledge of Latin America with a strong organization for the Fair.
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.
Rocío Gonzá[email protected]
With a very British education, Rocío is a designer who recently joined the office in order to face the avalanche of reservations.
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.
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.
Max JurischDigital Booksmax_jurisch @hotmail.de
Based in Köln, the author of the famous picture of the Paris Cookbook Fair from above is also a specialist of digital books.
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.
ANy quEstIoN? Just ask! The whole team is there to help you, and make the fair as pleasant as possible
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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 Parisian, 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]
Edouard Cointreau
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Since 1869, Rosières has been inventing revolutionnary elements for the kitchen. Today, they are known by every French family, and are the oficial providers of the Paris Cookbook Fair show kitchens.
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!
The leading cuisine magazine in France, with excellent authors like Trish Deseine and Alba Pezone.
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.
Founded in 1908, Demeyere has become over the years a worldwide reference company for the production of culinary utensils in stainless steel.
Since 1994, Mastrad, the French company specializing in the conception of culinary accessories, has been revolutionizing the world of the kitchen by creating «l’Art del’Utile».
“The Queen of Mineral Waters”. Its elegant glass bottle was created by painter and designer Alberto Bali.
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
The school is a major partner of the Paris Cookbook Fair, with a huge delegation of students to assist the French show kitchen, the International Bar, the wine pentathlon and many other key points of the exhibition.
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 5 or 6), 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 3 or 4), including the stands, the rights center, the show kitchens, the international bar, the conference rooms, the exhibitions.Four-day pass 50 Euros
• Metro: station: riquet – line 7• Bus: station: riquet - line 54 crimée/curial stations - lines 54, 60
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Hachette PratiqueImpla FranceJean-Paul RocherL’Arrière CuisineLe Club du temps gourmandLe Duff / MOFLe Festin de BabetteLycée Hotelier de GuyancourtMaraboutMenu FretinMillescampsMontbelSamesa RistoranteSaveur et savoirSud OuestTerre bleueUNOWHY ?UtovieParnassus99 pages VerlagDorling Kindersley VerlagKornmayerMatthaes VerlagPort culinaire Adaex AccraEditions Vefa AlexiadouMalliarisSalkaAndrea Ferrari GroupBiblioteca CulinariaErnesto Gremese EditoreGraphicomReed GourmetRegione MarcheSuper EditionsSyrian Lebanese Women AssociationKarakter UitgeversMé A KaiUniversidad S. Martin PorresArkaimDidakta
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Baco ClubMurdoch BooksEditions Françoise BlouardTectum PublishersBoccatoMelhoramentosSenacWhite TaraRobert RoseWhitecapChina Collective StandDeveloppement Center of Oriental GourmetFood Cultural Books of ChinaOriental PressMNR EdicionesTransformemosJosé Lama12BISA.N.D.E.S.Agnès ViénotAIX & TERRAAlternativesAssociation du Foie Gras du PérigordAssociation Fromages de TerroirsBayardBibliothèques GourmandesCordon bleuEditions DucasseÉditions Jérôme VilletteEHESPEpure (L’)FeretFestival International de la Bande DessinéeFlammarionFleurusFriendsGlénatGramond
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