Organized by:
PROGRAM
PARIS COOKBOOK FAIR March 7-11, 2012
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
Gourmand International
Pintor Rosales, 50 - 4ยบC 28008 Madrid, Spain Tel: + 34 91 541 67 68 Fax: + 34 91 541 68 21 pilar@gourmandbooks.com
www.cookbookfair.com
Sislavia design. Printed By Vernetta
Foreword An intense five days for food culture 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 sessions 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 Cookbook 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 publishers from everywhere. The current trends in cookbooks and wine books will be well represented 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.
By Edouard Cointreau
Books are the heart of the fair. We have two new features, the International Bookbinding Exhibition, and the Artron Printing Treasures 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 others 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 interesting pages in the outstanding program that follows. Happy Fair!!
Edouard COINTREAU GOURMAND INTERNATIONAL Paris Cookbook Fair, President China Food Television, President of Honour World Association of Food TV Producers, President Gourmand World Cookbook Awards, President and Founder Beijing Olympic Park International Cuisine Competition 2012, Vice-Chairman
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Delicious Foreign Rights Small streams make big rivers
By Edouard Cointreau
Why foreign rights? • For a publisher, foreign rights can make the difference between profits and losses on a book. • For an author, foreign rights can represent more than income from sales in his own country. • It is easier to receive 1000 Euros net in one very small foreign 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.
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• 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.
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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.
Who owns the foreign rights? • The majority of contracts in the English speaking world is a balanced 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 royalties. 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. 04
Delicious Foreign Rights
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 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 cookbooks 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 language 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.
Conclusion Foreign 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 countries 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. 05
MICHEL ROUX, Life is a Menu President of Honour of Paris Cookbook Fair 2012
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.
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.
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 Koffman, Marco Pierre White and Gordon Ramsay. The Roux brothers 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
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 inspires all who meet him by his charisma, simplicity and generosity. Paris Cookbook Fair is proud to have him as President of Honour in 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 Pres s (CHLIP) is th ket in China. e leader of th The group incl e cookbook m ud es the leading arfor women. It lifestyle magaz has an expe ines in China rienced edito years of expe ria l team for cook rience. Chlip books, with has been buyi ternational pu ng foreign rig blishers of co hts from lead ok bo ing inok s in Europe an in co-editions d Asia,and pa .The foreign rig rti ht ci pated s m anager who co publisher to mes with the Paris is very ex ex pe ec rie utive nced.They ar fifth book from e publishing Le Cordon Ble in 2012 their u. - Artron is a leader of Chi na’s cultural core, providin industry. It ha g comprehen s art value as sive sources the lishing, from for printing, ph Shenzhen, B otography, pu ei jin g an bd Shanghai. database plat It provides th form for Chine e reference se, a service considers co fo r artists, trade okbooks as ar , auctions. It t books and “Moder nist C printed in 20 uisine”, on Chi 11 two edition nese paper. s of - China Food Television is the food chan hours a day nel for China in the 40 maj , broadcast 24 or markets. It is from its base expanding no in Qingdao, w very quickl where it has y It is owned by over one hund CCTV,the priv re d employees. ate Sanfod gr Chinese-Frenc ou p, and managem h co-product ion “Food Ad ent. The on Decembe ventures on th r 22, 2011 th e Silk Road” e to p won aw ard for a docu Chinese televi sion meeting. mentary at th e Th ye ey arly co TV shows. -publish cook books based on their - Qingdao Pu blishing Hou se is one of th lishers, base e 4 top China d in Qingdao cookbook pu , Shandong. It bhigh quality co publishes mos okbooks. It ha tly middle an s a sp d Television, also ecial relationc hip with China based in Qingd ao Fo , od pu ism cookbook blishing at leas s based on th t three food an e “Walking C d touralso publishe hopsticks” se d in Chinese ries in 2012. an d It is En gl the Silk Road” ish the book . “Food Advent ures on - The East Ea t Group is Nº 1 chefs servic ing school in es group in C Shandong, R hina, with a co ed Hats restau oktrade magazin rant guides to es based in B China, severa eijing, such as l Manager”, an “Culinary Artis d major events t” and “Cater . For its 20th in g sine Competit years the Chi ion becomes nese Nationa the Beijing In l CuiB I C C at th te rnational Cuisi e Olympic St ne Competitio adium – The n organized for Bird’s Nest, Ju its internationa ne 18-20 , 20 l aspects by G 12 , ourmand Inte rnational. - “Wine in Chi na” is the au thoritative win of Agriculture e magazine fro in Beijing, the m the Univers most respecte ity year the Rub d in China. It is Awards for organizes ever all wines sold y based upon ex in China, Chi pert blind tast nese and fore ings. Starting ig n, magazine incl in January 20 udes a DVD 12, the month from the serie ly coproduced by s “Great W ines China Food Te of the World”, levision and G ourmand Inte rnational.
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A SPECIAL FOCUS ON BEER
AN OLD CULTURE OF QUALITY Beer 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 EXHIBITION Beer 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 BAR 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. The owner Cécile Delorme Thomas organizes monthly tastings. For the Paris Cookbook Fair, she will even have a microbrewerry and great brewers from several countries. Tastings: Wednesday: Nogne (Norway) Thursday: De Molen (Netherlands)
Friday: Mikkeller (Denmark) Saturday: Craig Allan (France) Sunday: Fleurac (France)
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Charity Cookbooks History 1847-2012 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
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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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The Edouard Cointreau Library 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 Year In 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 exhibitions The 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. Libraries There 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 Universities France: 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 Libraries Abu 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 • Others We 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.
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The permanent reference collection The 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 future We 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.
Antique Books
LIBRAIRIE MILLESCAMPS 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. Librairie Millescamps Henri-Pierre Millescamps 7, rue Saint-Front 24000 Périgueux - FRANCE Phone: + 33 (0)5.53.09.53.25 Mail: millescamps.books@wanadoo.fr Website: www.gourmand-millescamps.com
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 - FRANCE Phone: +33 (0)1.44.07.57.57 Mail: librairie@agnesvienot.fr
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.
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Antique Books
LIBRAIRIE GASTÉRÉA 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 Gastéréa Henri-Daniel Wibaut & Tania Brasseur Wibaut Rue Cité-Derrière 3, 1005 Lausanne - SWITZERLAND Phone: +41 21 312 28 23 Fax : +41 21 312 28 25 mail: gasterea@citycable.ch Website : www.gasterea.ch
BOUQUINERIE LE FESTIN DE BABETTE 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 Babette Robert De Jonghe Cité de l’Ecrit et des Métiers du Livre 3 rue de la Poêlerie - 86500 Montmorillon - FRANCE 05 49 91 99 48 ou 06 76 82 38 25 mail: lefestindebabette@orange.fr
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Do you need a brEAK?
FOIE GRAS... 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 looking for the «Périgord» label. You will find their stand at the entrance of the French show kitchen.
...ITALY
DELICATESSEN...
Bread and Roses is a luxury bakery and delicatessen shop, where the best French breads meet outstanding products from the entire world, from the finest stilton cheese to caviar, but also the number one iberian ham. We recommend you to visit their store at the Hermes building, where you can have lunch with the international jet-set. Bread and Roses 25, rue Boissy d’Anglas. 75008 Paris
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 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.
OR TAPAS? In a permanently creative environment, the flavours developped by Aix & Terra artisans 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”, Herbal Teas “pastis Perroquet”.
SAMESA RISTORANTE 13, rue Brey 75017 Paris
a break? Do you need the stables st go down to Ju square...
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Wednesday 12.00 BAR
10.30 CONFERENCE Book: Cookbook Collection France Speaker: Edouard Cointreau Country: France
Book: How to import wine Publisher: Wine Appreciation Guild Wine: Chapel Hill, Mc Laren Vale, Australia Speaker: Deborah Gray Country: USA
11.00 CONFERENCE
12.45 BAR
TV Show: Épicerie fine Speaker: Guy Martin / Media partner TV 5 Country: France
Book : Raki Ansiklopedisi Publisher : Overteam Yayinlari Drink : Raki & Meze Country: Turkey
11.15 BAR
13.00 FRENCH SHOW KITCHEN
Book: The art of making cocktails Publisher: Editions Njam Drink: La Pascaline, une liqueur oubliée Speaker: Michael Keisers Country: Belgium
Book: Manuscript Chef: Xavier Malandran – Masterchef Finalist 2011 Country: France
11.15 FRENCH SHOW KITCHEN
13.00 CONFERENCE
Book: Cuisine Chef: Guy Martin Country: France
Topic: The pleasures of food Speaker: Miguel Sánchez Romera Country: Spain
11.45 CONFERENCE
13.00 INTERNATIONAL SHOW KITCHEN
Book: L’impact des influences étrangères sur l’édition culinaire en France aujourd’hui Speaker: Eleonore Corral Country: France
Book: Highway on my plate Chefs: Rocky Singh - Mayur Sharma Country: India
13.30 BAR
12.00 INTERNATIONAL SHOW KITCHEN
Book: Saint Emilion Publisher: Ed. Féret Wines: Saint Emilion Speaker: Philippe Dufrenoy Country: France
Book: Cocinar con Sentidos Chef: Andres Madrigal Country: Spain
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Wednesday 15.00 FRENCH SHOW KITCHEN
14.00 CONFERENCE
Book: L’art de bien manger bio - iFood Publisher: Utovie Chef: Alain Alexanian Country: France
Topic: Global Cookbook trends Speaker: Edouard Cointreau
14.00 INTERNATIONAL SHOW KITCHEN
15.00 BAR Book: Dark cellar Publisher: Tsoukatou Wines: Greek wines Speakers: M. Tzitzi, C. Fragou Country: Greece
Book: Carte Regala de Bucate Speaker: HRH Princess Margarita of Romania Country: Romania
15.45 BAR
14.00 FRENCH SHOW KITCHEN
Book: Vins et alcools chinois Publisher: Music and Entertainment Books Wines: Ningxia wines Speaker: Ma Zhen Country: China
Book: La Cuisine du Liban Chef: Chef Ramzi Country: Lebanon
14.15 BAR
16.00 FRENCH SHOW KITCHEN
Book: Ampelografia historica illustrata Publisher: l’Artistica Savigliano Srl Wines: Italian wines Speaker: Giacoma Lorenzato Country: Italy
Book: The Popeye Cookbook Publisher: Selfmadehero Speaker: Josephine Bacon Country: UK
16.30 BAR
14.45 CONFERENCE
Book: Sommelier Urbano Publisher: Albatros Wine: Argentinian Malbec Speaker: Martin Embon Country: Argentina
Presentation: Spanish Showfood Country: Spain
17.00 CONFERENCE
15.00 INTERNATIONAL SHOW KITCHEN
Presentation: BICC - Beijing International Cuisine Competition Speakers: Liu Guangwei, Edouard Cointreau Country: China
Book: Gourmet Patagonia Chef: Francisco Fantini Country: Chile
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Wednesday
Thursday 11.00 INTERNATIONAL SHOW KITCHEN
17.00 INTERNATIONAL SHOW KICTHEN
Book: Kalayli Kaplarda Alayli Yemekler Chef: Sahrap Soysal Country: Turkey
Presentation: How to cook for 300 guests Country: Sweden
17.00 BAR
11.00 CONFERENCES
Book: Seasons of a Finger Lakes Winery Publisher: Cornell University Press Wines: New York wines Speaker: John C. Hartsock Country: USA
TV Series: Food on the Silk Road Production: Gourmand International Speaker: Edouard Cointreau Country: China
11.15 BAR
18.00 CONFERENCE
Book: L’Uva Nel Bicchiere Publisher: Gribaudo Wine: Lungarotti Speaker: Teresa Severini Country: Italy
Topic: Digital publishing Speaker: John Grotting (Caramelized Books) Country: Germany
18.00 BAR
12.00 INTERNATIONAL SHOW KITCHEN
Book: Manuscrit found in Saragossa Drink: Wodka Potocki Speaker: Jan-Roman Potocki Country: Poland
Book: Basic to Brilliant, Y’all Chef: Virginia Willis Country: USA
19.00 CONFERENCE
12.00 FRENCH SHOW KITCHEN
Book: Christchurch earthquake charity cookbook Speakers: Evert Kornmayer, Thierry Bertman, Olaf Plotke Country: Germany
Book: Carrément frites Publisher: Renaissance du Livre Speaker: Eric Boschman Country: Belgium
12.00 BAR 19.30 GRAND OPENING PARTY
Book: Wine is a passion - Baco Club Wines: Argentinian Malbec wines Speaker: Mariana Gil Juncal Country: Argentina
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Thursday 14.00 INTERNATIONAL SHOW KITCHEN
12.30 CONFERENCE
Book: Angry Birds - Bad Piggies’ Egg Recipes Developper: Rovio Chef: Chakall Country: Finland
Topic : Paella Speaker: José María Pisa Country: Spain
14.00 FRENCH SHOW KITCHEN
12.45 BAR
Book: Flottes, recettes et secrets de famille Publisher: Le Chêne Chef: Olivier Flottes Country: France
Book: Patagonian Cuisine Drink: Cervezas Kunstmann Speaker: Francisco Fantini Country: Chile
14.15 BAR
13.00 INTERNATIONAL SHOW KITCHEN
Book: Serenade in the vineyards Publisher: Jasdi Pince Wines: Csopak wines, Olasrisling Speaker: I. Jasdi Country: Hungary
Book: Silk Road Chef: Jimmy Yang Jimei Country: China
13.00 FRENCH SHOW KITCHEN
15.00 CONFERENCE
Book: Pièce Unique Publisher: La Martinière Chef: Christophe Felder Country: France
Topic: A tribute to Santi Santamaría Speakers: Ramón Akal, Edouard Cointreau, Xavier Pellicer, Jörg Zipprick
13.15 CONFERENCES
15.00 INTERNATIONAL SHOW KITCHEN
Book: The food of Spain Publisher: ECCO Speaker: Claudia Roden Country: U.K
Book: Slow Cooker Comfort Food Chef: Judith Finlayson Publisher: Robert Rose Country: Canada
15.00 FRENCH SHOW KITCHEN
14.00 CONFERENCE
Book: Best of Jean-François Piège Publisher: Alain Ducasse Edition Chef: Jean-François Piège Country: France
Gourmand around the world: Scandinavia
21
Thursday 15.00 BAR
17.00 INTERNATIONAL SHOW KITCHEN
Book: The food lover’s Guide to wine Publisher: Little, Brown and Company Wines: Nappa Valley Wines Speakers: Andrew Dornenburg & Karen Page Country: USA
Book: Whisk cooking - iPhone App Publisher: Whismedia Chef: James McIntosh Country: UK
15.45 BAR
17.00 FRENCH SHOW KITCHEN
Book: Vins et alcools chinois Publisher: Music and Entertainment Books Wines: Ningxia Wines Country: China
Book: Cognac and modern cuisine Publisher: Le Croît Vif Chef: Françoise Barbin Lécrevisse Country: France
16.00 CONFERENCE
18.00 BAR
Topic: 50 Years of Universidad San Martin de Porres. Country: Peru Followed by: Round Table University Press
Book: Cognac and modern cuisine Publisher: Le Croît Vif Drink: Cognac Frapin Speaker: Françoise Barbin Lécrevisse Country: France
16.00 INTERNATIONAL SHOW KITCHEN Book: Anniks göttliche Desserts Publisher: Dorling Kindersley Germany Chefs: Annick Wecker & Chakall Country: Germany
friday
16.00 FRENCH SHOW KITCHEN
10.00 CONFERENCE
Book: À vous de jouer Publisher: Kawa Chef: Cyril Rouquet Country: France
Gourmand around the world: Germany
16.30 BAR 11.00 CONFERENCE
Book: Comment réussir ses exportations de vin en Chine Publisher: Féret Wine: Domaine de Vénus Speaker: Bruno Boidron Country: France
Topic: Food Television and Cookbooks
22
friday 11.00 INTERNATIONAL SHOW KITCHEN
12.45 BAR Book: The sound of French wine Wines: Maison Blanche, Vinum Simplex Speaker: Wilson Kwok Country: Hong Kong
Book: The best of Chef Wan Publisher: Marshall Cavendish Chef: Chef Wan Country: Malaysia
11.15 BAR
13.00 INTERNATIONAL SHOW KITCHEN
Book: 100 vintage treasures Publisher: Tectum Publishers Wine: Massandra from Crimea Speaker: Michel Chasseuil Country: The Netherlands
Chef: Augustín Bultrón Country: Peru
12.00 FRENCH SHOW KITCHEN
13.00 FRENCH SHOW KITCHEN
Book: Cuisinez la tomate Publisher: Éd. Jérôme Villette Chef: Jean-Marie Guilbault Country: France
Book: La cuisine de Robuchon Publisher : Alain Ducasse Ed. Chef: Sophie Dudemaine Country : France
12.00 INTERNATIONAL SHOW KITCHEN
13.15 CONFERENCE
Book: My Jewish Grandmother Chef: Marlena Spieler Publisher: Lorenz Books Country: UK
Topic: Beer!
12.00 BAR
13.30 BAR
Book: Portraits intimes des hommes du Bordeaux Publisher: Féret Wine: Cordier Mestrezat Speaker: Jean-Marc Koch Country: France
Book: Die besten Drinks aus der legendären Apotheke Publisher: Brandstätter Drinks: Cocktails Country: Austria
14.00 INTERNATIONAL SHOW KITCHEN
12.30 CONFERENCE Topic: Why you need an agent Speaker: Lisa Ekus Country: USA
Book: Cocina Extra-ordinaria Chef: Helena Ibarra Country: Venezuela
23
friday 15.00 BAR 14.15 CONFERENCE
Book: L’almanach du vin – Portugal Publisher: Renaissance du Livre Drink: Porto Speaker: Eric Boschman Country: Belgium
Topic: Foreign rights round table
14.15 BAR
16.00 CONFERENCE
Book: Le champagne. Une histoire franco-allemande Publisher: Presses de l’Université Paris-Sorbonne Country: France
Topic: High-end cookbooks (over 75 Euros)
16.00 INTERNATIONAL SHOW KITCHEN
14,45 BAR Book: Australias’ first families of Wine Publisher: Wrightbooks Drink: Australian wines Country: Australia
Book: Gastronomy from an Ice Cold Paradise Chef: Benn Haidari Country: Finland
16.00 FRENCH SHOW KITCHEN
15.00 CONFERENCE
Book: Fromages - Cuisines et terroirs Publisher: Editions Sud Ouest Speaker: Clarence Grosdidier Country: France
Topic: Does gastronomy need public funding?
16.30 BAR
15.00 INTERNATIONAL SHOW KITCHEN
Book: 100 bouteilles extraordinaires in Mandarin Publisher: Oriental Press Wine: Château Junding Speaker: Ma Zhen Country: China
Book: Partie de campagne Publisher: Gerstenberg Chef: Murielle Rousseau Country: Germany
15.00 FRENCH SHOW KITCHEN
17.00 CONFERENCE
Book: Sushi Solidaire! Publisher: Wasabi Chef: Jacky Ribault Country: France
Topic: Gourmand around the world - Africa
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friday
saturday 17.00 INTERNATIONAL SHOW KITCHEN
11.00 FRENCH SHOW KITCHEN Book: Le Tofu Publisher: L’Épure Author: William Chan Tat Chuen Country: France
Book: Indian Heritage Cooking Chef: Devagi Sanmugan Country: Singapore
12.00 INTERNATIONAL SHOW KITCHEN
17.00 FRENCH SHOW KITCHEN Book: Saint-Denis, cuisine du monde Publisher: Lannoo Chef: Yvan Cadiou Country: France
Book: Riktiga man äter sallad Chef: KC Wallberg & Mai-Lis Hellenius Country: Sweden
12.00 FRENCH SHOW KITCHEN
18.00 CONFERENCE
Book: Les merveilles de la cuisine africaine Publisher : Ed. Jaguar Chef : Groupe jeune Afrique & Mme Ben Yahmed Country : France
Topic: Individual advice by Lisa Ekus (after inscription, on first come, first served basis) Country: USA
12.00 CONFERENCE Topic : Paprika Magazine Speaker: Alexandre Zalewski Country: France
saturday
12.00 BAR
11.00 CONFERENCE
Book: Vignobles et vins de Rioja Publisher: Ed. Universitaires de Dijon Wines: Viña Tondonia Speaker: Joël Brémond Country: France
Topic: How to find a publisher? Speaker: Edouard Cointreau
11.00 INTERNATIONAL SHOW KITCHEN
12.45 BAR Book: Le goût des légumes Publisher: Féret Speaker: Ségolène Lefèvre Country: France
Book: Raw star recipes Chef: Bryan Au Country: USA
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saturday 14.00 FRENCH SHOW KITCHEN
13.00 INTERNATIONAL SHOW KITCHEN
Book: Abdel fait son chaud! Publisher: Mango Chef: Abdel Alaoui Country: France
Chef: Michel Roux Country: UK / France
14.15 BAR
13.00 FRENCH SHOW KITCHEN Book: À table avec les amoureux Publisher: Agnès Viénot Éditions Chef: Claire Dixsaut Country: France
Book: Le guide des vins en biodynamie Publisher: Ed. Féret Wines: Vins biodynamiques Speaker: Évelyne Malnic Country: France
13.15 CONFERENCE
14.45 CONFERENCE
Topic: Spanish Ham Speakers: Laura Gosalbo, Philippe Pantoli Country: Spain
Book: Le chocolat Publisher: Éditions Honoré Champion Speaker: Jean Pruvost Country: France
13.30 BAR
15.00 INTERNATIONAL SHOW KITCHEN
Book: Le champagne. Une histoire franco-allemande Publisher: Presses de l’Université Paris Sorbonne Country: France
Book: Why onions cry Chef: Vijee Krishnan Country: India
15.00 FRENCH SHOW KITCHEN
14.00 CONFERENCE
Book: Les meilleures recettes de Paris Publisher: Gramond Chef: Antoine Schaefers, Ferrandi Country: France
Topic: Eat like in China (Chopstick conference) Speaker: Yu Zhou Country: China
14.00 INTERNATIONAL SHOW KITCHEN
15.45 CONFERENCE
Book: Sønderjysk kaffebord Chef: Morten Skærved Country: Denmark
Topic: Vegetarian round table
26
saturday 15.45 BAR
17.00 FRENCH SHOW KITCHEN
Book: Vins et alcools chinois Publisher: Music and Entertainment Books Wines: Ningxia wines Speaker: Ma Zhen Country: China
Book : Fashion Cook Chef : Benjamin Kalifa Country : France
16.00 INTERNATIONAL SHOW KITCHEN Book: New Greek cuisine Chefs: Vefa & Alexia Alexiadou Country: Greece
sUnday
16.00 FRENCH SHOW KITCHEN
11.00 CONFERENCE
Book: La cuisinière du cuisinier Publisher: Alain Ducasse Edition Chef: Frédérick E. Grasser Hermé Country: France
Topic: Self-publishing chances and opportunities
11.00 INTERNATIONAL SHOW KITCHEN
16.30 CONFERENCE Topic: Our daily poison Speaker: Marie Monique Robin introduction Country: France
Book: A tiger in the kitchen Publisher: Voice Author: Cheryl Tan Country: USA / China
12.00 INTERNATIONAL SHOW KITCHEN
17.00 CONFERENCE Film: Our daily poison Director: Marie Monique Robin Production: Arte Country: France
Book: Somtum. A meeting of flavours, tastes and cultures Chefs: Philippe Clergue & Oth Sombath - Le Cordon Bleu Country: France/Thailand
17.00 INTERNATIONAL SHOW KITCHEN
12.00 FRENCH SHOW KITCHEN Book: Canard Exquis Publisher: Menu Fretin Chef: Vincent Lucas Country: France
Book: How to cook a crocodile Chef: Bonnie Lee Black Country: USA
27
sunday 12.00 BAR
14.00 INTERNATIONAL SHOW KITCHEN
Book: La guerre des étoilés Publisher: 12bis Chef : surprise Country : France
Book: Rose Petal Jam Speaker: Dr. Beata Zatorska Country: Australia
12.45 BAR
14.15 BAR
Book: Pommard ou Pomerol ? Wines: Bordeaux & Burgundy Wines Publisher: Dunod Author: Kilien Stengel Country: France
Book: Le Grand Quiz de la bière Publisher: Jacques Lanore Speaker: Kilien Stengel Country: France
13.00 CONFERENCE
15.00 INTERNATIONAL SHOW KITCHEN
Book: Un principe d’émotions Publisher: Argol Speakers: Pierre Gagnaire & Catherine Flohic Country: France
Book: A Cozinha Vegetariana Publisher: Alaude Chef: Astrid Pfeiffer Country: Brazil
15.00 FRENCH SHOW KITCHEN
13.00 FRENCH SHOW KITCHEN
Book: Angry Birds - Bad Piggies’ Egg Recipes Developper: Rovio Chef: Chakall Country: Finland
Book: Sushis et makis faciles Publisher: Alain Ducasse Edition Chef: Hisayuki Takeuchi Country: France
15.00 BAR
13.30 BAR Book: Tavel, des hommes et des vins Wines: Tavel Publisher: Féret Country: France
Book: Chinese Wine Publisher: Cambridge University Press Wine: Wuliangye Liquor, 5 grains liquor Speaker: Ma Zhen Country: China
14.00 CONFERENCE
15.45 BAR
Topic: Meet the critic - who writes restaurant reviews and how Speakers: Jean-Claude Ribaut, Laurent Séminel, Philippe Quintin Country: France
Book: Débit de boissons, 10 façons de le préparer Publisher: L’Épure Drink: Vodka Dragon Bleu Country: France
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sunday 16.00 FRENCH SHOW KITCHEN
16.00 CONFERENCE Topic: Getting published First steps for beginners
Book: La Route des saveurs Publisher: Sirius Chef: Philippe Bohrer, Nadine Rodd Country: France
16.00 INTERNATIONAL SHOW KITCHEN
17.00 FRENCH SHOW KITCHEN Book: À vous de jouer Chef: Cyril Rouquet Country: France
Book: Essential Nourishment Chef: Marika Blossfelt Country: Estonia
nTIna arGE rIS P In a
Wine Pentathlon
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.
EXPERTS AT THE INTERNATIONAL BAR Deborah Rudetzki, is a french author and journalist. She has been traveling around the worls for numerous years, writing articles for “art of living” magazines. Specialized in wine and food, her unique way of transmitting the information being both precise and fun, made her write several 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.
Eric BOSCHMAN, nickname Le Professeur, Best Sommelier in Belgium, best French Wines Sommelier, he’s the manager of a Wine Academy. A real sense of humor, amazing and funny but, when it concerns wine, he becomes again Le Professeur!
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.
Frank Ramage, professional wine educator, he is also director for the Wine and Sommelier Program at Le Cordon Bleu Paris.
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hall of fame - GOURMAND AWARDS Starting with the 21st Century, we have decided to reward the books that appear to be fundamental for the history of cookbook publishing.
2001
2004
Le Grand Livre d’Alain Ducasse This 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.
On Food and Cooking Harold McGhee For 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
2002
PH10 – Pierre Hermé Pierre 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.
El Bulli 1983-2002 The 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.
2006
Larousse Gastronomique Now published in many languages, it has become the cornerstone of all serious cookbook collections. It is practical, indispensable, and functional
2003
Culinary World Opt Art Bruno Hausch Both 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.
2007
China – Healthy dishes for the Imperial Court How 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
2008
Spain - Quique Dacosta Montagud Editores Quique 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.
2009
Japan - L’art de Guy Martin Guy Martin Photos: Yoshihiro Saito ISBN 978 4915743108 634 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.
2011
FRANCE
Tout Bocuse Paul Bocuse Photo: Jean Charles Vaillant 784 Pages, 30 Euros ISBN 978 2081257573 (Flammarion)
2010
The Art and Science of Cooking by: Nathan Myhrvold, Chris Young and Maxime Bilet. ISBN 978 0982761007 2.438 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.
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.
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Gourmand
International The Impact of the Brand The 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 cookbook 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 community of professionals. Increasingly we are active with the general public, with books winning our awards helping sales significatly .
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.
Service Our service is to all book professionals, publishers, authors, stylists, photographers, printers, etc. We know their ressources 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.
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any question? Just ask!
The whole team is there to help you, and make the fair as pleasant as possible
Edouard Cointreau
President edouard@gourmandbooks.com
Edouard Cointreau Management gourmand@ gourmandbooks.com
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.
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 office pilar@ gourmandbooks.com
Yves-Laurent Svarc
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.
Bo Masser International Show Kitchen bo@masser.se
Óscar Yáñez
Librarian oscar@ gourmandbooks.com
Management svarc.yves-laurent @orange.fr
Ana Medina
Oscar remembers nearly all cookbooks published in the last years. He has been to all Frankfurt and London Book Fairs since 1995.
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.
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.
Logistics ana@ gourmandbooks.com
Born in Peru, Ana combines her knowledge of Latin America with a strong organization for the Fair.
Julien Simon
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.
.
Alexis Koutcheriw
Project Manager alexis@ gourmandbooks.com
Marie-Jeanne de Reyniès Director - France mjdereynies@ googlemail.com
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.
Project Manager julien@ gourmandbooks.com
Thierry S. Bertman
Marie-Jeanne de Reyniès deals directly with all the French publishers, but also with the sponsors and the journalists.
Curator of the exhibition of Charity Cookbooks thierry@ gourmandbooks.com
GOURMAND INTERNATIONAL Central office: Paseo Pintor Rosales, 50 - 28008 Madrid - SPAIN Gourmand Awards office: Marqués de Urquijo, 6, bajo A - 28008 Madrid - SPAIN
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Based in Frankfurt, Thierry takes care of the exhibition of charity cookbooks, and has been part of all Gourmand events since the beginning.
our partners
A R T
O F
T H E
V I N E
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.
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 the protection of Foie Gras in Périgord. With their unity, they have saved many producers endangered by powerful organizations looking for the «Périgord» label.
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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.
an instinct for communication
www.sislavia.com www.graficasvernetta.com
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.
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
www.buchcontact.de
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
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.
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Le CENTQUATRE 5, rue Curial - 75019 Paris
Practical Information The Paris Cookbook Fair opens from10.00 to 19.00 Tickets: One-day pass - Public days, 5 Euros Access 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 Euros Access 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
© Max Jurisch
LES GRANDES TABLES OF 104 by FABRICE BIASIOLO Sitting 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 CACHÉ A typical café with an artistic touch. In the Fair, after the great carousel. LE CAMION A PIZZA This little truck will prepare delicious pizzas for hungry publishers. STREET FOOD During the Fair, two big rolling tables will provide snacks on the sides of the publishers area.
104’s BOOKSHOP: le Merle Moqueur The 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).
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MALAYSIAN TRIBAL FOOD
taste dance smile... 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.
Malaysia
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C28
C26 C22 C24 C22 C22 C20 C18 C16 C14 C12 C10
C8
C6
C4
C2
French
Cookbook
Show
binding
Kitchen
BRETAGNE
C
Cuisine
Reliure
Cuisine
de création
C21 C19 C17 C15 C13
C9/C11
C7
C5
C3
Francaise
B0
C1
2
B18
B20
B24
B10
B8
B2
Animations B15
B9
B11
B13
B7
B5
B3
2
Exit Publishers / Editeurs
BAR Sortie
B1 4
aa 14
a12
a6
a10
a4
Bar
A11
A9
A7
Gourmand Library
A5
5
International
A3
A1
Pentathlon
CHINA
Pentathlon
CHINE
du Vin
Show Kitchen Cuisine Internationale
1 Bread & Roses 2 Antique books / Livres anciens 3 Foie Gras
EDITEURS PUBLISHERS
6
a0
a2
Wine
A
3
1
B B17
L’arrière
4 Beer Bar / Bar à Bière 5 Italy / Italie 6 Cloak room / Vestiarie
MALAYSIA MALAISIE
AUSTRALIA Murdoch Books
C 10
FRANCE
GREECE
Presses Universitaires
B 13 B9 B 15 C6
de Rennes (Pur)
BELGIUM
Uitgeverij Van Halewyck
C 17
BRAZIL
Alaude
A6 A6 A6 A6
Glénat La Plage
Camara Brasileira Do Livro Editora Melhoramentos Senac Sao Paulo
Editions Larousse Marmiton. Org,
C0 B3 B6
Groupe Aufeminin Féret Flammarion
CANADA
Robert Rose
C 20
CHILI
Gourmet Patagonia
A1
CHINA
Artron Enterprises Group Limited Stable square / Écuries
Samesa Ristorante
Beijing 68 Times Culture
Kerbriant
Club du Bon Temps Gourmand Librairie Millescamps
C1
Biscuiterie de Douarnenez
Beijing International Cuisine Competition Chateau Junding China Food Television China Light Industry Press Easteat Co. Ltd
Secrets de Famille
C1 C1 Stable square / Écuries C1 C1
L’atelier des Saveurs Lasseron Kystin Coreff Menu Fretin
Development Center of Oriental Gourmet Oriental Press
Argol
C1 C1
Sud Ouest Montbel
World Festival of Wine and Food Television Qingdao Publishing House
Editions Orphie
C1 C1
Bread & Roses Brewberry Éditions Honoré Champion
FRANCE
Agnès Viénot Alain Ducasse Edition A.N.D.E.S Bibliothèques Gourmandes Centre Culturel du Vin C Traducción Les Éditions de L'épure Hachette Pratique, Marabout
B5 B2 A2 A4 C 21 C 24 B8 B4
Presses Universitaires de Bordeaux Presses de L’Universite Paris-Sorbonne (Pups)
ITALY
Biblioteca Culinaria
A 12
PERU
Universidad San Martín de Porres A 5
RUSSIA
Arkaim
A 13
A0 A2 Stable square / Écuries Stable square / Écuries Bretagne Bretagne Bretagne Bretagne Bretagne Bretagne Bretagne B 10 B 10 B 11 B 12 B 12 Stable square / Écuries Stable square / Écuries A2
SPAIN
De Re Coquinaria
C2 A 15 A 15
Sislavia Gráficas Vernetta
Sweden
Pelle Agorelius Ab
Friends International Utovie
Librairie Gastéréa
Stable square / Écuries
Turkey
Sedes Holding A.S.
A 10
UK
Books Crossing Boarders
C 28 C4 C 14 C8 B1 C 18 C 26
Kyle Books Papadakis Publisher Phaidon Phaidon Prospect Books
USA
Carl Warner The Lisa-Ekus Group Llc Wine Appreciation Guild
GERMANY
99Pages Verlag Gmbh Matthaes Verlag Gebruder Kornmayer Zabert Sandmann Feierabend
C7 C 13 C 11 B7 C3 C 12
A B C Stable square / Écuries BRETAGNE
B 13
39
A 11 A9 A7
Switzerland
TAMR Translations
Stable square / Écuries A2 B 17
Périgord
Bonnier Fakta Grenadine
Association du Foie Gras de
Taschen
B 13
A 14 A 14
L'arrière-Cuisine Le Cordon Bleu
Media Co.Ltd
Editions Vefa Alexiadou
Alba Editions
C 28 C 22 C 16