1st
GERMANY
Gutes Fleisch
Stunning book on meat which should be translated. Thomas Ruhl is the creator of Port Culinaire.
Author: Thomas Ruhl, Wolfgang und Stephen Otto
Publisher: ISBN: 9783771644055 (Fackelträger & Port Culinaire)

2nd
SPAIN
El �rbol del Pan
The reference book for chestnuts from Galicia, for Spain and the World.
Author: Flavio Morganti, Fotos: Xurxo Lobato, Diseño – Indi
Publisher: ISBN: 978 8444120409 (Everest)

3rd
SOUTH AFRICA
A Touch of Rooibos. Over 100 Delicious Recipes from 14 of South Africa’s Leading Chefs
ISBN 978 0620429962 (Rooibos Limited)
Author: "Editors: Gerda de Wet, Daleen van der Merwe
Publisher: Photo: Danie Nel Photography"

4th
BELGIUM
Hoe Bereid ik Vlees-Comment Preparer la Viande
Traducteur Recettes: Jean Marie Jacquet & Traducteur textes: Alltran
Author: "Peter Coucquyt
Publisher: Fabián Scheys Fabian Scheys & Guido Francque

ALGERIA
Les Abats et Viandes

Author: L. Boucherite
Publisher: (Editions Baghdadi)

ARGENTINA
Recetas Fáciles. Disco de Arado

Author: Jacinto P. Nogués
Publisher: (G. División Libros Imaginador)

AUSTRALIA
Kangaroo Cookin’

Author: Andrew Thompson, Peter Winch, Kent McCormack
Publisher: (Wakefield Press)

AUSTRIA
Rind & Co

Author: Gerd Wolfgang Sievers
Publisher: (Brandstätter)

BELGIUM-FRENCH
Petits Déjeuners et Collations

Author: Taty Lauwers
Publisher: (Amyris)

BRAZIL
Receitas Saborosas Massas

Author: André Boccato, Estúdio Paladar
Publisher: (Editora Boccato-Editora Gaia)

CANADA-FRENCH
Le petit livre bleu du bleuet

Author: Jenny de Jonquières
Publisher: (Amerik Media)

CHINA
Shan Zha Mei Shi

Author: Zhang Ren Qing
Publisher: (Food Cultural Books of China Economic Times Press)

DENMARK
Meyers salatværksted

Author: Claus Meyer
Publisher: (Lindhardt og Ringhof)

ESTONIA
Toitvad ja Tervislikud kõrvitsaroad

Author: Pille Enden
Publisher: (Ajakirjade Kirjastus)

FRANCE
Tapioca, cet inconnu

Author: Jean des Cars
Publisher: (Perrin)

FINLAND
Ohukainen ja paksukainen Katja Bäcksbacka,

Author: Anna Paljakka
Publisher: (Otava)

GREECE
The Rolling Egg

Author: Vicky Smirli
Publisher: (Vlahakis)

INDIA
The Rice Cookbook

Author: Anuradha Ravindranath
Publisher: (Penguin Books India)

ITALY
Fatto in Casa

Author: Cristina Bottari, Francesca Badi
Publisher: (Food Editore)

JAPAN
Nikoryori no Gijyoto Saishinban

Author:
Publisher: (Asahiya Shuppan)

KOREA
Curry King

Author: Akiko Kimura
Publisher: (Giraffe Publishing)

NETHERLANDS
Bos op je bord

Author: Ria Loohuizen
Publisher: (Fontaine)

NEW ZEALAND
World Kitchen

Author: Nici Wickes
Publisher: (New Holland NZ)

PERU
El Maíz

Author: Duccio Bonavia
Publisher: (Universidad San Martín de Porres)

NORWAY
Mat fra skogen

Author: Magnus Sjøberg, Baard Næss
Publisher: (Tun)

PORTUGAL
O Azeite na Cultura e no patrimonio alimentar

Author: Manuel Paquete
Publisher: (Colares Editora)

REUNION ISLAND
Rougails, viandes et poissons

Author:
Publisher: (Orphie)

RUSSIA
It’s about spices

Author:
Publisher: (Eksmo)

SCOTLAND
Great Chieftain

Author:
Publisher: (Luath)

SPAIN CATALAN
L’art de Fer Truites

Author: Joan Antoni Miró
Publisher: (Andana)

SWEDEN
Kött

Author: Håkan Fällman
Publisher: (Natur & Kultur)

SWITZERLAND-FRENCH
Les Graines Germées de A à Z

Author: Carole Dougoud Chavannes
Publisher: (Jouvence)

UK
Mince

Author: Mitzie Wilson
Publisher: (Absolute Press)

USA
Zingerman’s Guide to Better Bacon

Author: Ari Weinzweig
Publisher: (Zingerman’s Press)