\"Ekte mat\" kan bli verdens beste kokebok

Ekte mat av Andreas Viestad. (Foto: Morten Holt)

Den tjukke kokeboka til Andreas Viestad kan er blant de nominerte til "Best Cookbook of the Year".

Les mer om Andreas Viestads bok "Ekte mat" her

Ny utvelgelse over nyttår

Nominasjonen vil nå fortsette, og det vil bli presentert en kortere liste 3. januar.

Den beste kokeboka i verden i 2010 vil bli annonsert i Paris 3. mars (Theatre Le 104, within Le 104, the new Artistic Center i Paris).

Les også: Andreas Viestad hedret internasjonalt

Les også: Anerkjent kokebokpris til Geir Skeie

En ny trend denne gangen er at det nå kommer mange nye og spennende kokebøker fra Asia og Latin-Amerika.

Her er de nominerte

Under er listen (på engelsk) over de utvalgte bøkene fra 57 land. En av disse bøkene blir "Best Cookbook of the Year".

Argentina : Siete Fuegos, Mallmann, Kaminky (V-R Editoras)

Australia : Bentley (Murdoch Books)

Austria : Sacher (Styria)

Bangladesh : Sasto Sochaton Ranna, Keka Ferdousi (Anannya)

Belgium : Dix Petits Doights Pleains de Chocolat, Pierre Marcolini (Racine)

Bhutan : Foods of the Kingdom of Bhutan (Bhutan Foundation)

Canada : Glutton for Pleasure, Bob Blumer (Whitecap)

Chile : Gastronomía del Mar (Gourmet Patagonia)

China : Official Health Food, Master Chef Du Guang Bei

Colombia : Secretos de la Parrilla, Bernardo Gómez Cortazar (Gama)

Costa Rica : Saberes y Sabores de Boruca, Leila Garro Valverde (Gama Print)

Czech Republic : Czech Home Cook, Jitka Rakoskikova (Mlada Fronta)

Denmark : Paul Food, Paul Cunningham (Politiker)

Ecuador : Cocina de Autor, Santiago Chamorro (Sesos Creación Visual-Unimarket)

Finland : Olo (Teos)

France : 1 Canard, 2 Daguin (Sud Ouest)

Ghana : Ghanaian Cook Book, Sophia Manu ((Adaex Educational Publication – Accra)

Germany : JW4 (Wissler Group)

Greece : Every Day , Argiro Barbarigou (Liberis)

Hong Kong : Grandma, Grandpa Cook (MCCM Creations)

Hungary : Segal Viktor – Colours and Taste (Book Publishing)

Iceland :Silver of the Sea, Volundar Snaer Volundarsson (Salka)

India : Byriani-Pratibha Karan (Random House India)

Ireland : Catherine’s Italian Kitchen , Catherine Fulvio (Gill McMillan)

Italy : Food Designing, Marti Guixe (Corraini)

Japan : 12 Roads and Stories of the Foods, Chieko Mukasa (Heibonya)

Latvia : Est Ir Tava Daba (Zvaigzne)

Laos : Food from Northern Laos - The Boat Landing Cookbook (Galangal Press)

Luxembourg : Henri Schumacher Pâtissier (Guy Binsfeld)

Lebanon : Mouneh (Barbara Abdeni Massaad)

Malaysia : Kulit Manis, A Taste of Terengganu’s Heritage. Puan Rosita Bt Abdullah (My Viscom)

Malta : Pippa’s Festa , Pippa Mattei (Miranda)

Mexico : Los Top Chefs de Mexico (Larousse)

Morocco : Le Figuier de Barbarie (Alwifak)

Netherlands : Toscanini Venticinqe (Toscanini)

New Zealand : Me’a Kai, Come Eat, Robert Oliver, Dr.Tracy Berno, Shiri Ram (Random House NZ)

Norway : Ekte Mat, Andreas Viestad (Cappelen Damm)

Peru : History, Anecdotes, and Some Recipes from Peruvian Cuisine, Berit Knudsen (Iandu)

Philippines : An Invitation to Malacañan (Art Post Asia)

Poland :Nature of Polish Cuisine – Woicieh Modest Amaro

Portugal : 2780 Taberna (Bertrand)

Russia : Larousse Gastronomique (Chernov)

Singapore : Above and Beyond, Singapore Airlines (Marshall Cavendish)

Slovenia : Ljubezen Skoz Zwloswx (Vale Novak-Gorenjski Tisk)

South Africa : Koekemakranka Khoi-Khoin Kultuurgoed en Kom-Kuier-Kos Renata Coetzee (Lapa)

Spain : Las Cocinas del Camino de Santiago (Al Gusto)

Sweden : Syrat –Sour (Informationsförlaget)

Switzerland : Fusion Pur (Betty Bossi)

Trinidad Tobago : Ah´Len – Welcome (Syrian Lebanese Woman Association)

Turkey : Tadi Damagimda Kaldi, Mehmet Soykan (Food in Le Gastronomy)

UAE : Arabian Dreams, Aaron Maree (Motivate)

Uruguay : Gastronomía de las Costas de Rocha, Juan Antonio Varese

(Cruz del Sur)

UK : Noma, Rene Redzepi (Phaidon)

USA : The Essential New York Times Cookbook, Amanda Hesser (WWW Norton)

Venezuela : Las Recetas Olvidadas, Gamal El Fakih Rodríguez (Speedread)