GOURMAND MAGAZINE - TIBORFOTO
GOURMANDMAGAZINEThe International Cookbook RevueThe Gourmand World Cookbook AwardsIssue 35 / February 2013Simply the Best
Issue 35 / February 2013GOURMAND MAGAZINEGourmand World Cookbook Awards 2012The Gourmand AwardNations RankingThe world ranking follows first thenumber of nº 1 winners. Eight of thefirst 15 top countries are the same atthe Olympics 2012 and the GourmandAwards. 58 Countries win at leastonce.Country1st1. FRANCE 172. CHINA 113. UK 94. SPAIN 85. BELGIUM 76. USA 77. SWEDEN 68. AUSTRALIA 59. CANADA 410. DENMARK 411. ITALY 312. MEXICO 313. RUSSIA 314. JAPAN 215. GERMANY 216. NORWAY 217. PERU 218. MALAYSIA 218. TURKEY 220. NETHERLANDS121. HONG KONG 122. ARGENTINA 122. CHILE 122. GUATEMALA 122. INDIA 122. IRELAND 122. SOUTH AFRICA122. SWITZERLAND 129. NEW ZEALAND1GOURMANDMAGAZINEPublisher:Edouard CointreauEditor-in-chief:Olaf Plotke (V.i.S.d.P.)page 22542222222430. AUSTRIA30. ISRAEL30. UAE33. BRUNEI33. GAMBIA33. LEBANON33. LESOTHO33. MONACO33. PAKISTAN33. PALESTINE33. SLOVENIA33. URUGUAY43. BRAZIL44. COLOMBIA45. PORTUGAL45. SINGAPORE47. FINLAND47. INDONESIA47. LITHUANIA47. THAILAND47. ZIMBABWE52. DOMINICANREPUBLIC52. GREECE52. GUINEA52. HUNGARY52. KOREA (5)52. LATVIA52. POLYNESIA 1111)--11111111111111Photos:Tibor Bárány, Olaf Plotkewww.cookbookfair.comAdress of media owner andPublisher:Gourmand InternationalInversiones Rabelais, SLPintor Rosales 50, 4 CMadrid, 28008, SpainEditorial office:Gourmand MagazineOlaf PlotkeLohberg 3747589 Uedem, Germanyeditor@gourmand-magazine,comIf you are interested inpictures of the Awardsor the Cookbook Fairplease contactTibor bárány:www.tiborfoto.comtibor@tiborfoto.com 46 705 98 24 88
Issue 35 / February 2013GOURMAND MAGAZINEGourmand World Cookbook Awards 2012They areBest in the WorldCOOKBOOKS1 - AuthorsA02 - Outstanding CareeerUSA – Lisa EkusA02 - Hall of FameUSA – The Cookbook Library, Anne Willan, Mark Cherniavsky (University of California)A03 - Chef1. Netherlands – Puurst, Jonnie and Therese Boer (Princess Books-Komma)2. Sweden – Brasserie Le Rouge Cookbook, Marco Baudone (The Bearded Lady)3. Colombia- Sal y Dulce, Jorge y Mark Rausch (Gamma)A04 - Woman Chef1. UK – The British Larder, Madeline Bonvini-Hamel (Absolute Press)2. Belgium – Ma Cuisine Intuitive, Arabelle Meirlaen,Roos van de Velde, Jean-Pierre Gabriel (Li Cwerneu)3. UAE – Sarareed - An Emirati Cuisine Cookbook, Khulood Atiq (TDIC)A05 - Professional1. UK – The Art of the Restaurateur, Nicholas Lander (Phaidon)2. Singapore – To Be a Chef, Tony Khoo (Meritus Hotels)3. Poland – The Fine Polish Cuisine (Bosz)A06 - Prestige AwardsGrand Prix de la Gastronomie FrancaiseFrance – Eric Briffard, Le Cinq (Glénat)Le Cordon Bleu Students AwardsFrance – Le Nouvel Art Culinaire Français (Flammarion)France – Paries, Maison Basque (Le Chêne)France – L’Atlas des Vins de France, Laure Gasparotto (Editions Jean Pierre de Monza-Le Monde)Special AwardsArgentina – Alfredo Terzano, Maria Gil Juncal (Baco Club)Belgium – Puur Genieten. Pascale Naessens (Lannoo)China – Wu Zhi Hong (Ningxia)France – A Table! Claude Lebey (Albin Michel)Gambia – Senegal – The Cashew Cookbook, African Cashew Alliance (IRD)Mexico – Cocina de Barbaras, Sonya Garza (Universidad Autónoma de Nuevo Leon)India – A Vegetarian in Paris, Rashmi Uday Singh (Bennett Colman)page 3
GOURMAND MAGAZINEIssue 35 / February 2013Italy – L’altro Vissani, Gianfranco Vissani (Rai Eri)Monaco – Madame est Servie, Caterina Reviglio Sonnino (Liberfaber)Peru – Frutos y Frutas del Peru, Dr. Antonio Brack (Universidad San Martin de Porres)Russia – Cakes by State Standard (Arkaim)Spain – Vicenta López de Carrizosa y Giles (Luisa Fernanda Morenés y de Giles)A07 - TV-English1. Malaysia – Chef Wan (Marshall Cavendish)2. UK – Jamie’s 15 Minutes Meals, Jamie Oliver (Penguin)3. Canada – Rob Feenie Classics (DM Publishers)A08 - TV-Europe1. France – A’Gueter, André Muller (La Nuée Bleue)2. Belgium – Dagelijkse Kost, Jeroen Meus (Von Halewyck)3. Sweden – Mitt Kök - Sverigeresan, Jens Dolk, Tommy Myllymäki (ICAA09 -TV Rest of the World1. China – A Bite of China, CCTV (Guangming Daily Press)2. Mexico – La Cocina y las Locuras de Aquiles, Aquiles Chavez (Larousse)3. Canada – Les Touilleurs, Sylvain Côté, François Longpré (Cardinal)A11 - Entertainment1. Norway – 33 Uforglemelige Mältider, Toraf Bolgen, Daniela Tepper (Kagge)2. Zimbabwe – Dusty Road (Sarah Lilford)3. Italy – Celebrate in Venice, Csaba dalla Zorza (Luxury Books)A12 - First1. USA – The Four-Hour Chef, Timothy Ferriss (Amazon Publishing)2. Hong Kong – For Two in 32 Minutes, Vanessa Yeung (ET Press)3. Czech – Skoda Nevarit Kucharka Plna Hudby, Martin Skoda (Smart Press)A13 - Bloggers1. UK – Lemongrass and Ginger, Leemei Tan (Duncan Baird)2. Portugal – Velocidade Colher, Susana Gomes (Vorwerk)3. Spain – Objetivo Cupcake Perfecto, Alma Obregon (El País- Aguilar)2. - PublishersB01 - Publisher of the YearBelgium – MinestroneB02 - Cookbook of the Year1. Canada – Cabane à Sucre au Pied de Cochon, Martin Picard (PDC)2. Peru – Edén Pe, Gaston Acurio, Ferran Adria, Ignacio Medina (Latino Publicaciones)3. Italy – Dolce Sicilia, Martorana, Ghietto, Notini (Electa)B03 - Book MagazineFrance – Bibliothèque(s), Dossier Gastronomie 7-2012,Revue de l’ABF-Association des Bibliothécaires de France.B04 - Food MagazineSweden – Fool Magazine, in Englishpage 4
GOURMAND MAGAZINEIssue 35 / February 2013B05 - Foreign Rights PublisherChina – Oriental PressB06 - Photography1. Mexico – Cocina Mexicana, Patrimonio de la Humanidad, José Ignacio Urquiza (Larousse de Mexico)2. Switzerland – Ecken und Kanten, Lukas Bidinger (Fotoplus)3. Germany – Lebensmittel. Michael Schmidt (Snoek)B07 - Illustrations1. Denmark – Far, Mor og Teenager, Laver Mad, Wulffmorgenthaler (Politiken)2. Sweden – Bigger than a Cookbook, P.A and Co.- Större än en Kokbok (Libertad)3. France – Ma Cuisine Illustrée Automne, Kness,Reuno, Anne Montel, Yuio (CSFL)B08 - Design1. UK – Too Many Chiefs, Only One Indian, Sat Bains (Face)2. Italy – Lunch Book , Alessandro Garlandini, Sebastiano Ercoli (Il Vespaio)3. Germany – Das Echte und Einzige Kochbuch - The Edible Cookbook, Korefe (Gerstenberg)B10 - Series1. China – Culinary Artist Bio-Series, Liu Guangwei (East Eat)France – Alain DucasseSweden – Mathias DahlgrenArgentina – ChakallB11 - Corporate1. Germany – Kochen die Neue Digitale Schule, WMF (Zabert Sandmann)1. Pakistan – Dalda Cokbook (Dalda)3. France – Blondes, Brunes et Rousses en Cuisine, Michèle Villemur, Brian Feinman, Jean Claude Biguine (Féret)B12 - Translation1. Russia – Alain Ducasse, Grand Livre de Cuisine, Viande et Volailles (Chernov)2. France – Le Jour des Morts, Haghenbeck, Bensoussan (Editions de l’Herne)3. Greece – Griechische Küche, Vefa Alexiadou, Chrysi Kostantinidou, Hans-Nicklas Rolin (Vefa Alexiadou)B13 - Printer1. China – Artron, The Microsoft Cookbook (Microsoft-USA)2. Spain – Castuera, Lafite (Editions du Regard-France)3. Latvia – Livonia Print, Trond Erik Isaksen, Nerisassiassaatigut (Kni-Greenland)B14 - Digital Cookbooks1. France – Mon Grand Livre de Cuisine (Editions Alain Ducasse)2. Germany – Caramelized, Smart Cookbooks (Caramelized)3. Finland – Cuisine, Jani Lehtinen, David Denis (Makea Mobile)3. - CuisinesC01 - Local1. Russia – Bazaar, Kazan and Dastarkhan, Stalik Khankishiev (AST)2. Colombia – Cocina de Regiones (MNR)3. Poland – The Cookery of Lower Silesian Woodlands, Jan Akielaszek (Borow Lasow-Kuchnla Mysliwska)page 5
GOURMAND MAGAZINEIssue 35 / February 2013C02 - Foreign1. USA – Three World Cuisines, Italian, Mexican, Chinese, Ken Albala (Altamira)2. India – Romancing the Chilli – Sunita Gogate. Sunil Jalihal (Rupa)3. Australia – Cooking from the Heart, A Jewish Journey, Gaye Weeden, Hayley Smorgon (Hardie Grant)C03 - French1. Sweden – Den Franske Bagaren – Sebastien Boudet (Bonnier)2. Belgium – La Cuisine d’Angelique Deckers, (Lannoo)3. Argentina – La Cuisine d’Olivier, d’Auch à Buenos Aires, Olivier Falchi (Sofitel)C04 - ItalianUK – Polpo, Russell Norman (Bloomsbury)Australia – Limoncello and Linen Water, Tessa Kiros (Murdoch)Netherlands – Cucina a Casa Mia, Truella, Formigoni (Choizes)C05 - Mediterranean – Dun Gifford Award1. Spain – Anima Mediterránea, Bernd Knoller, Xavier Moya (Deia Books)1. UK – Jerusalem, A Cookbook, Ottolenghi, Tamimi (Ebury)3. France – L’Huile d’Olive, L’Or de la Provence, Elisabeth Scotto, Olivier Baussan, Edouard Sicot (Le Chêne)C06 - Scandinavia1. Sweden – Nordens Bästa Mat, Katja Palmdahl , Viola Adamsson (ICA)2. Denmark – Royal Smushi (Fadl’s Forlag)3. Norway – Mat Fra Senja, Roger Kristiansen, Eirik Nilssen (Impuls)C07 - Eastern Europe1. Slovenia – Okusi Pokrajin, Dr. Janez Bogataj, Stevo Karapandza, Photos: Janez Puksic (Studio Moderna)2. Lithuania – 7 Ingredienti, Alfas Ivanauskas (Laskos Valandros)3. USA – New Ukrainian Cookbook, Annette Ogrodnik Corona (Hippocrene)C08 - Asian1. Ireland – Saba: The Cookbook, Taweesak Trakoolwattana, Paul Cadden (Saba Dublin)2. Bali – The Food of My Island Home, Janet De Neefe (plum)3. UK – Pomegranates and Roses, Ariana Bundy (Simon and Schuster)C09 - Chinese1. China – Da Dong Artistic Conception of Chinese Cuisine (Guangxi Normal University Press)1. USA – The Hakka Cookbook, Linda Lau Anusasananan,Alan Chong Lau (Univ.of California)3. UK – Simple Chinese Home Cooking, Every Grain of Rice, Fuchsia Dunlop (Bloomsbury)C10 - Indian1. UAE – Vandana Veggie Creations, Vandana Jain (Jain)2. UK – Reza’s Indian Spice, Reza Mahammad (Quadrille)3. Singapore – Spice Pot Pourri, Dr.Uma Rajan (Indian Restaurants Association, E-Quill Media)C11 - Japanese1. Japan – Moco’s Kitchen – Mocomichi Hayami (Nippon Television Network)2. Brazil - A Cor do Sabor - A Culinária Afetiva de Shin Koike, Jo Takahashi (Melhoramentos)3. Spain – La Cuina Japonesa del Kabuki, Ricardo Sanz, Juan Menendez Bellver (Planeta Mas)page 6
GOURMAND MAGAZINEIssue 35 / February 2013C12 - Arab1. Palestine – The Gaza Kitchen, Laila El-Haddad, Maggie Schmitt (Just World Books)2. France – Délices des Mille et une Nuits, Kamal Mouzawak (Grund)3. Belgium – Mijn Arabische Wereldkeuken, Fatima Marzouki (Lannoo)C13 - African1.Lesotho – Cuisine of the Mountain Kingdom, Sekamotho Ska Moteane (Ska‘s Kitchen)2. South Africa – Tastes from Nelson Mandela Kitchen, Xoliswa Ndoyiya, Anna Trapido (Real African Publishers)3. Guinea – Cuisines de Guinée, Nadine Bari, Jose Maka-Ingenbleek (L’Harmattan Guinée)C14 - Latin America1. Uruguay – Nuestras Recetas de Siempre, Hugo Soca (Aguaclara)2. Guatemala - Tamales de Guatemala (D- Buk Editores)3. USA – Gran Cocina Latina, Maricel Presilla (WW Norton)C15 - Street Food1. Switzerland – Shanghai Strassenküchen, Julia Dautel, Nicole Keller (AT Verlag)2. France – Burgers, Le Camion qui Fume, Kristine Frédérick (Tana)3. Canada – Moutarde Chou, Emilie Villeneuve (Éditions Cardinal)C16 - Jewish1. Mexico – Sefra Dayme , Cien Años de Cocina Judeo-Damasquina en México, (Ambar Diseño)2. UK – Recipes from my Jewish Grandmother, Marlena Spieler (Anness)3. Hungary – Jewish Cuisine more than Kosher, Kolosvai Ildiko (Casteleart)C17 - US Cuisine1. Denmark – New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag)2. Japan – America Nanbu No Katei Ryouri, A Taste of the Southern Home, Natsuyo Anderson(Chuoh Publishing)3. France – New York , Les Recettes Cultes, Marc Grossman (Marabout)4. - LifestyleD01 - SustainableFrance – Wild Food (Les Éditions de l’Epure)Netherlands – Het Insectenkookboek, Dicke, Van Gurp, Van Huis (Atlas/Contact)Italy – Dinamica , La Petraia – Susan McKinna (Petraia)D02 - Health1. Malaysia – Food for Your Eyes, Dr.Kenneth Fong Choong Sian, Goo Chui Hoong (Star)2. Sweden – Matfrisk, Lars Beckman, Lars Franzen, Fredric Andersson (Ägrenshuset)3. New Zealand – Goodness me, It’s Gluten Free, Vanessa and Mary Hudson (Goodness Me)D03 - Children1. South Africa – Cook with Josh, Josh Thirion, (Random House Struik)1. Australia – The Junior Gourmet, Elizabeth Long (Five Mile Press)3. Spain – Cocinando con Arte, Alicia Jimenez, Natalia Garcia (Sobremesa Editorial)D04 - Food Literature1. Norway – Mat/Viten, Iver B.Neumann, Thomas Ugelvik (Universitetsforlaget)2. Spain – No dejes a los Niños Solos en la Cocina, Laura Torné, Javi Garcia (Torne-García)3. Netherlands – Literalicious, Koen de Groote (Lalito)page 7
GOURMAND MAGAZINEIssue 35 / February 2013D05 - Culinary History1. Turkey – 1236 Selcuklu Muffagi, Muhammed Ömür Akkor, (Ömür Akkor Yavinlari)2. Mexico – Comida, Cultura y Modernidad en Mexico, Laura Elena Corona, Catharine Good Eshelmann (INAH)3. Spain – La Cocina de los Valientes, Pau Arenos (Ediciones B)D06 - Culinary Travel1. UK – Ken and Ching, Exploring China, Ken Hom, Ching-He Huang (BBC)2. France/USA – New York, Alain Ducasse (Les Éditions Culinaires – Stewart, Tabori, Chang)3. USA – Coquilles, Calva and Crème, Dryansky (Pegasus)5. - SubjectsE01 - Easy Recipe1. France – Grande Table, Petite Cuisine, Trish Deseine (Marabout)2. Ireland – How to feed your family on less than 10 euros a day, Elizabeth Bollard (Orpen)3. Dominican Republic – El Sabor de mi Tierra, Socorro Castellanos (Aguilar)E02 - Single1. Japan – Sukiyaki, Sakafumi Matsumoto (Kazan)2. Italy – Arancia, Carmelo Chiaramonte, Elvira Assenza (Estemporanee)3. New Zealand – Banger to Bacon, Jeremy Schmid, (Random House NZ)E03 - Pastry Sweets1. Belgium – Patisserie met Fruit, Kris Goegebeur (Lannoo)2. UK – Tea Time, Jean Cazals (Papadakis)3. Hong Kong – La Patisserie Artistique, Thomas Lui (Froms Pub)E04 - Barbecue1. Denmark – Guld, Danish National BBQ Team (Lindhardt og Ringhof)2. USA – Weber’s Smoke, Jamie Purviance (Oxmoor)3. Norway – Pa Grillen, Andreas Viestad, Jon Krog Pedersen, Mette Randem (Cappelen Damm)E05 - Fish & Seafood1. Israel – Mul-Yam Seafoodpedia, Chef Yair Yosefi, Shalom Maharovsky, Yoram Nitzan.Photos: Clay McLachlan, Design: Dan Alexander (À Point Books)2. Netherlands – De Oosterschelde Kreeft, Ronald Timmermans, Remko Kraaijeveld(Kommma-Princess Books)3. Portugal – O Melhor Peixe do Mondo, Fatima Moura (Assirio Alvim)E06 - Vegetarian1. Canada – Eat Raw, Eat Well, Douglas McNish (Robert Rose)2. Brazil – Naturalissima, Tatiana Cardoso (Alaude)3. Germany – Greenbox, Tim Mälzer (Mozaik)E07 - Chocolate1. China – Handmade Chocolate, Wang Seng School (Qingdao Publishing)2. UK – Chocolate as Medicine, Philip K. Wilson, W. Jeffrey Hurst (Royal Society of Chemistry)3. Belgium – Shock-O-Latier, Dominique Persoone (Njam)E08 - Bread1. Austria – Brot im Klartext (Trauner)2. France – Le Tour du Monde en 80 Pains, Jean Philippe de Tonnac (Orphie)3. UK – Bread Revolution, Duncan Glendinning, Patrick Ryan (Murdoch Books)page 8
GOURMAND MAGAZINEIssue 35 / February 2013E09 - Cheese1. Belgium – Le Herve – Bien Plus qu’un Fromage, Fabienne Effertz, Jean Pierre Gabriel (Jean Pierre Gabriel)2. France – Du Chèvre tous les Jours (Le Cherche Midi)3. Estonia – Juust, Kadri Kroon (Ajakirjade)6. - Charity & Fund RaisingF01 - Africa1. Ghana – Taste of Africa Cookbook (USAID West Africa Trade Hub)2. South Africa – Stella’s Sephardic Table, Stella Cohen (Hoberman)3. Spain – Recetario Africa en los Fogones (Casafrica – Habitafrica)F02 - North America1. Canada – Breast Wishes for the men in our Lives, Breast Friends (Gateway)1. USA – The Microsoft Cookbook (Microsoft)1. Canada – Les Recettes du Kiosque de Limonade, Katrine Paradis, Marie-José Morin (Trécarré)F04 - Latin America1. Chile – 20 Buenas Razones para Comer en Familia (Fundación de la Familia)2. Colombia – Recetas de San Basilio de Palenque, Cocina Criolla de Vedda Vedda (FundaciónTransformemos-Ministerio de Educación Nacional)3. Mexico – Children of the Refugio Cookbook, Seth J. Cloutman (Rengio)F05 - Asia1. Brunei – Rasa and Warna. Flavours and Colours, Siti Kaprawi (Brunei Social Council - Pentagram Design)2. Hong Kong – The Clearwater Bay School Cookbook (Gear Printing)3. Thailand – Royal Project Foundation, Suthipong Suraya, Photos Karb Style (Modern Center)F06 - Australia / Pacific1. Australia – Cooking from the Heart (Haileybury School)1. Australia – Devil of a cookbook, Fiona Hoskin, (Thermomix in Australia)1. Australia – Lentil as Anything (Ilura)1. New Zealand – Nic’s Cookbook (Scholastic)F07 - Europe1. France – Claude de Chez Maxim’s, Alain Bernard (Arka)1. Spain – Recetas con Historia (Fundación Juan Muñoz)1. Sweden – Gudarnas Föda, Anna-Sofia Winroth (Gefle Chocolaterie-Gävle)1. Turkey – Bir Omur Bin Tutam Lezzet, Melahat Kinoglu, Mehves Pisak (Meines)WINE AND DRINKS BOOKSW-1.1. - Hall of FameUK – Wine Grapes, Jancis Robinson, Julia Harding, Jose Vouillamoz (Allen Lane)W-1-2. - Wine Book PublisherSweden – GrenadineW-1-3. - Wine Ambassador1. China – Koh Tai Keungpage 9
GOURMAND MAGAZINEIssue 35 / February 2013W-1-4. - Wine Book of the Year1. Belgium – Le Domaine de la Romanée Conti, Gert Crum, Jan Bertelsman (Lannoo)2. France – Les Métiers du Vin, Pierre Citerne (Nouvelles Editions Loubatières)3. Sweden – Tjugo Skanska Vingardar, Jansson (EBBAB)W-1-5. - French Wine1. China – Seasons of the Vineyard, Alain Castel, Lancat Su (Citic)2. Sweden – Champagne, Andreas Kjörling (Grenadine)3. Italy – I Vini Francesi del Guardiano del Faro, Roberto Mostini (Agapantos)W-1-6. - Europe except France1. Spain – Txakoli de Bizkaia, El Viaje, Mikel Garaizabal (Diputación Foral de Bizkaia)2. Austria – Wein-Gut Österreich , Hans Stoll (Trauner)3. Italy – Trentodoc, Nereo Pederzolli, Francesco Spagnolli, Romano Magrone (Artimedia-Valentina Trentini)W-1-7. - New World Wines1. Lebanon – Zawaq Guide, Muriel Rozelier, Sibylle Rizk (Le Commerce du Levant-Tamyras)2. Mexico –- Guia Catadores del Vino Mexicano, Rodolfo Gerschman (Planeta Mexico)3. French Polynesia – Vin de Tahiti, Dominique Auroy, Dominique Jézégou (Feret)W-1-8. - Wine Tourism1. Italy – Grandi Vini di Piccole Cantine, Pozzali, Graziani (Gribaudo)2. France – Sur la Route du Vignoble de Cognac, Denis Montagnon, Olivier Bompas (Hachette-Tourisme)3. Spain – Rutas del Vino , Manuel Colmenero (Lunwerg)W-1-9. - Guides - VACANT in 2012W-1-10. - Wine Book for Professionals1. Spain – Cuatro Siglos de Pazo Baión (Coop.Condes de Albarei)2. Chile – Manual de Vinificación, Philippo Pszczólkowski; Consuelo Ceppi de Lecco(Ediciones Universidad Catolica)3. Italy – Symposion, Menghini (Firenze University Press)W-1-11. - Translation1. France – Gigondas (Editions du Bottin Gourmand)2. Hong Kong – Bordeaux Wine Guide, Gault Millau (Divin Palais)3. USA – Saint-Emilion, Dufrénoy, Laugéry (Wine Appreciation Guild-Féret)W-2-1. - Non Alcoholic1. France – 1001 Secrets sur le Thé, Lydia Gautier (Prat)2. Sweden – 101 Smoothies, Eliq Maranik (Grenadine)3. Korea – The Gourmet Guide to Mineral Water (Pica Books)W-2-2. - Coffee1. Belgium – Latte Art, Peter Hernou (Tectum)2. Brazil – Café (Melhoramentos)3. Austria – Die Kaffeekenner , Wilhelm Gutmayer (Trauner)W-2-3. - Tea (with W2-1 Non Alcoholic)page 10
GOURMAND MAGAZINEIssue 35 / February 2013W-2-4. - Spirits1. Sweden – Steffos Spiritbibel, Steffo Törnquist, Helen Pe (Lind and Co.)2. Germany – Sake, Rainer Schillings, Ansgar Pudenz (99Pages)3. Canada – Canadian Whisky, Davin De Kergommeaux (McClelland Stewart)W-2-5. - Cocktails1. Spain – La Ginebra en la Gastronomía del siglo XXI – Rafael Ansón, Isabel Mijares,Carmen García Romero (Lunwerg)2. France – Cocktails by Le Forum, Deborah Rudetzki (Le Chêne)3. Brazil – Ponto Chic, Angelo Iacocca (Senac)W-2-6. - Matching Food and Drink1. Canada – Papilles Pour Tous, François Chartier, Stéphanie Modat (La Presse)2. France – Accords Mets et Vins, Olivier Bompas, Stephane Davet, Rachel Cazadamont (Hachette-Vins)3. Sweden – Sommarkväll Med Mat Och Vin, Hakan Larsson (Bonnier Fakta)W-2-7. - Cooking with Drink (with W2-6 Matching Food and Drink)W-2-8. - Beer1. Guatemala – Cerveceria Centro Americana, 125 Años (Bourda Editorial)2. Belgium – Alles Belgis
3. Hungary – Jewish Cuisine more than Kosher, Kolosvai Ildiko (Casteleart) C17 - US Cuisine 1. Denmark – New Yorker by Heart, Lynggaard (Nyt Nordisk Forlag) 2. Japan – America Nanbu No Katei Ryouri, A Taste of the Southern Home, Natsuyo Anderson (Chuoh Publishing) 3. France – New York , Les Recettes Cultes, Marc Grossman (Marabout) 4 .
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(1) A large-capacity magazine that is a box type can have its capacity permanently reduced by using both of the following methods: (A) Inserting a rigid magazine capacity reduction device, also known as a magazine block, into the magazine body and then affixing the floor plate of the magazine to the body of the magazine with permanent epoxy.
Students will create a magazine cover for Ancient Egypt. Students will read the provided materials about Egypt looking for aspects of the culture as it aligns to the type of magazine the student chooses to represent. For example, the magazine might be a religious magazine and so the magazine highlights Egyptian gods and goddesses. Due Dates: Developmental Worksheets: pages 1-3: Due May 1st .
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Load your magazine with .223 Remington, 5.56x45 NATO (or 308 for BCA 10)cartridges. Place cartridge between the magazines feed lips and push down to seat. 3. Using firm and steady pressure insert the loaded magazine into the magazine well until the magazine catch locks the magazine in place. Do not slam the magazine into position; it will .
Search for the magazine title (Fine Woodworking Magazine, Fine Homebuilding Magazine, Threads Magazine, Fine Gardening Magazine or Fine Cooking Magazine). When you tap into this field the keyboard will appear for you to type at the bottom of your screen. This will bring up your search results where you
rotational motion and astrophysics can have impacts on our lives, as well on the environment/society. This application and development of skills can be achieved using a variety of approaches, including investigation and problem solving. The Unit will cover the key areas of kinematic relationships, angular motion, rotational dynamics, gravitation, general relativity, and stellar physics .
