Food, Family and Tradition Wins: Best Historical Recipes Book in USA Gourmand World Cookbook Award

Posted on March 17, 2015 by in About the Book, Blog, Uncategorized

Food, Family and Tradition was selected as the BEST HISTORICAL RECIPES BOOK in the USA by the GOURMAND WORLD COOKBOOK AWARDS!

I was stunned—when I received the official announcement from Gourmand World Cookbook Awards 2014 that my book had won the USA competition in the category of “Best Historical Recipes Book.” At first I wondered if there had been some mistake because I had entered Food, Family and Tradition months ago, urged to do so by my literary consultant Lisa Ekus. To be honest, I had completely forgotten.

But there is no mistake: Food, Family and Tradition is the first place winner in the United States in the ”Best Historical Recipes Book” category and qualifies for the next Gourmand Best in the World Competition. The winner in each country will compete against winners in the same category in other countries for Best in the World. Results will be announced on June 9, 2015, at the annual Awards event to take place in Yantai, China.

I am not even thinking that far ahead, and I am simply grateful, delighted and surprised at this most recent leap my little book (intended originally as an homage to my parents) has taken in its voyage of discovery.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Edouard Cointreau (born February 28, 1947), and his family has had vineyards since 1270. He comes from the families of Cointreau liqueur on his mother’s side and Frapin and Remy Martin Cognacs on his father’s side. Edouard is descended from the famous 16th century French writer Rabelais, who was a son of the Frapin family. He is also president of the Paris Cookbook Fair, the World Association of Food TV Producers, and president of GourmandMagazine among his many affiliations.

The Awards objectives are:

*To reward and honour those who “cook with words”

*To help readers find the best out of the 26,000 food and wine books produced every year

*To help publishers with international rights to translate and distribute food and wine books

*To help book retailers find the 50 food and wine books that each year should be offered to clients

*To create an opportunity to access the major markets in English, Chinese, German, Spanish or French for books originated in other languages

*To increase knowledge and respect for food and wine culture, which promotes peace

Edouard Cointreau also puts a special focus on self-published books (such as my own) because he believes this is the fastest growing part of publishing. I am overwhelmed that the judges at Gourmand World Cookbook Award appreciate the history and the recipes in Food Family and Tradition and I invite you all to be share the tradition with your family and friends!