Beijing World Cookbook Fair 2014 Program by Edouard Cointreau

BEIJING WORLD COOKBOOK FAIR 2014

photo Denis Nidos

DAXING – 19-21 MAY, 2014

世界美食图书展

Organized by

BEIJING WORLD COOKBOOK FAIR 2014

世界美食图书展

Liu Guang Wei, President of Honor

Liu Guang Wei is the President of Honor of the Gourmand World Cookbook Awards and Beijing Cookbook Fair in Beijing Daxing District, May 20-21, 2014. Liu Guang Wei is the Chairman of the East Eat Group. He is highly respected for his vision and leadership in the restaurant sector in China, with magazines such as Culinary Artist, Catering Management, and events such as BICC, the Beijing International Chefs Competition. He is also a talented chef, with ten restaurants. He is a strong advocate and leader of ethics in the trade, and natural products. Every year, there is one President of Honor for the Cookbook Fair and Awards, starting with Alain Ducasse in 1998. Most recently, they were writer Claudia Roden (2010), Chef Alain Dutournier of Carré des Feuillants, Paris (2011), Chef Michel Roux of the Waterside Inn, Bray on Thames (2012), Alistair Burtenshaw, past director of London Book Fair (2013). The President of Honor is always the first to get on the stage at the Awards event, which will take place this year in the Daxing Theater, at the Daxing District Cultural Center, in Southern Beijing.

D CENTER MAP: DAXING Daxing Center - Overpass pedestrians bridge to the 4 corners The Daxing Hotel

Wu-Mart (Walmart), Underground

Post Office

Xinhua Bookstore

Big private bookstore

Daxing Library

San Glory Hotel

Daxing District Cultural Center

Bank of China branch

Beijing Daxing Theater - Award ceremonies

Shopping Center

Small private bookstore

Beijing Capital International Airport

HUANGCUN Railway Station LINE 4 (DAXING LINE)

BEIJING CENTER

Daxing Center Longxi Hotsprings Resort Lakeside Hotel

世界美食图书展

BEIJING WORLD COOKBOOK FAIR 2014

FOREWORD Think differently for a balanced world

By Edouard Cointreau

For the world to improve and change, towards more balance, we all have to think differently, get out of our comfort zone, and take risks. This is the message of Howard G.Buffett, who is spending 3.000.000.000 Dollars to find a solution to world hunger. The guests who come to the Gourmand World Cookbook Awards and Beijing Cookbook Fair might regret the comfort of Paris at Carrousel du Louvre last year. From far away, going to Beijing, and Daxing District might look like taking risks. China is different in so many ways. In fact, foreigners who come to China nearly all share the same experience: their stay is too short, and time flies. When you have to leave, you know you have to come back. Those who stay more than a week start to feel at home. After a few weeks you really hope you could stay.

GOURMAND INTERNATIONAL Paris Cookbook Fair, President Beijing Cookbook Fair, Chairman President China Food Television, President of Honour World Association of Food TV Producers, President Gourmand World Cookbook Awards, President and Founder

Our event May 18-21 is a life experience. It is a chance to discover real China, meet the Chinese outside the tourism and business center. They are different, from expectations, and from experiences in other countries. China is a constant surprise, a key element in life for change. The event this year is reserved to professionals. Next year, we plan to open it to the public, and have stands as we did in Paris for four years. The cookbook trade is increasing worldwide. The time window for the life of a book is now less than six months. So we believe that we should have two cookbook fairs every year, one in Asia and one in Europe, starting next year. The Gourmand Awards event will remain on a yearly basis. This year the quality of food and wine books continues to increase. There is a clear continuing shift in creativity and investment from traditional countries to emerging countries, from the West and the North, to the East and the South. In fact, the biggest risk today is not adapting to this change. It will have as much or more impact on publishing than the new media and digital technologies. As Howard G. Buffett says in his book, we all have about Forty Chances in life. I hope that coming to Beijing Daxing District will be one of these Forty Chances for you. Please help us build the food culture bridge between East and West. Thank you.

Let the Show Begin!! Que la Fête Commence!

Edouard Cointreau Beijing, 2014-4-27

Fifteen of the best photographers in the world, from 10 countries, will exhibit their photos of food and wine at the Daxing Art Gallery, in the Daxing District Culture Center. The inauguration will be May 19, 2014 at 4 pm. Most of these photographers have received Best in the World Awards at the Gourmand World Cookbook Awards in the past twenty years. It is a unique opportunity to see the best and understand their artistic talent and high techniques. They are stars in their countries. It is also a bridge between cultures, to see how different photography is in the various countries.

Among the 15 photographers, 6 are for food and wine, 7 for food only, 2 for wine only. Six have become publishers, with Minestrone (2012) and Vinothek (2009) winning the Best Publishers in the World Award. The exhibition is organized in partnership with Artron Art Group, the number one quality printer for art photography in the world. The same photos will be seen both at the 450 m2 Daxing Art Gallery in the center of Daxing, and at the Daxing Hotel, with a 7 minutes walk between the two. All photos will be printed by Artron.

PHOTOGRAPHERS AUSTRALIA Milton Wordley Wine photographer, from Adelaïde. Milton Wordley, photographer, publisher: Southligh Publishing Wordley.com.au Book 2013 – A Year in the Life of Grange Limited Edition of 1000 Penfold Grange is the number one wine of Australia Finalist for Best in the World Wine Photography 2013 Present in May.

CHINA Da Dong The most famous chef in China is also a talented photographer. He is the photographer of all his cookbooks. In the latest, he explains how 3 painters influenced his work, with Monet at Giverny having a major impact. Book 2013 – Da Dong Artistic Conception of Chinese Cuisine, The Four Seasons. Text and Photos: Da Dong ISBN 978 71 22167675 (Chemical Industry Press) Zhang Ya Ping Food photographer. Lived six years in Paris, France. Influenced by French art photography. Two books in Chinese, English, French • Paris Bouquinistes, Beijing Book Market – SPA , Madrid, 2006 • Paris Guangxi, China Light Industry Press, 2008 ISBN 978-7-5019-6165-8. Present in May.

AUSTRIA Rudolf Lantschbauer Food and wine photography, publisher: Vinothek Verlag Best in the World Wine Book Publisher in 2009 Winner of many Best in the World Gourmand Awards Books 2013: • Steirisches Wein, 1865-2013 • Ecology Wines and the Benefit for the Consumer, co-author with Gernot Langes-Swarovski

DENMARK Claes Bech – Poulsen Food photographer Many books won Best in the World awards, with publisher Bent Christensen Forlag. Book 2013 Faroe Islands – Koks. Finalist for Best Scandinavian Book Official web site: claes.bp.com Present in May

He visits China several times every year, and has published many books about China. Present in May BELGIUM Tony Le Duc Food and wine photography, publisher: Minestrone Best in the World Publisher in 2012 Best in the World for Wine Photography in 2005 His books have won many other Gourmand Awards. Minestrone publishes less than five books every year, with very high quality in content and production. www.minestrone.be Present in May

FRANCE Mathieu Bourgois Portraits photographer, for chefs, wine makers, authors, publishers. He has the only specialized photo agency for portraits in the book sector, including many US and UK authors, New York Times bestsellers, Nigella Lawson, Mario Batali. He exhibited in September 2013 at the Beijing Olympic Park, where his photo portrait of chef Alain Dutournier was voted best photo of the French stand by the public. At Paris Cookbook Fair 2012 and 2013 he set up a studio where he photographed the winners and participating chefs, authors and publishers. www.mathieu-bourgois.com He will set up a studio at Hotel Daxing in May, for portrait photography.

BRAZIL Sergio Coimbra Food photography, publisher.Best Food Photography in the World 2011. Books 2013: Brazil – Felipe Bronze – Finalist for Best Chef Book Italy – Fluidita – Alajmo – Finalist for Best Innovative Cookbook UK – D.O.M- Alex Atala – Phaidon- Finalist for Best Latin America Book www.studiosc.com.br 04

世界美食图书展

BEIJING WORLD COOKBOOK FAIR 2014

PHOTO EXHIBITION In Beijing Daxing-District

Denis Nidos One of the top five art photographers in France, he lives in Perigueux, Dordogne, Southwest France. He has published many books, including the masterpiece “Détournements de Saveurs” in 2004, ISBN 978 2906 03 0855 Four of his books are now available on Amazon.fr He has participated in nearly all Gourmand Awards events around the world in over 10 years. He exhibited in September 2013 at Beijing Olympic Park. He will be present in May

USA Travis and Helmut Horn – Photographers They won Best Drinks Photography in the World in 2011 for “Coffee Story Ethiopia”, published in Ethiopia by Shama Books, and in the US by Ninety Plus Press. Father and son will be present in May. Janis Miglavs Wine Photographer. He won a Gourmand Award for his book “Oregon: The Taste of Wine” in 2009. Photographer Janis Miglavs is also an excellent wine writer, and the leading western expert on China wineries. He has exhsibited his photos, mostly in California and Oregon. His book: China, The New Wine Frontier, with the 10 best wineries of China, written and photographed by Janis Miglavs, is published in Chinese and English. In May 2014 by Qingdao Publishing. www.jmiglavs.com He will be present in May 2014

Patrick Rougereau Food photography, publisher Best in the World Food Photographer 2002 He lives in western France, in Caen, Calvados area, and publishes many cookbooks. His group also includes a cooking school, Les Toques Rebelles, with its own restaurant. He has 10 books now on Amazon.fr, including 4 for 2013. His masterpiece Food Photo (2008) is now a classic. www.groupe-rougereau.com Present in May

Nathan Myhrvold Author, publisher, photographer “Modernist Cuisine” was inducted in the Gourmand Hall of Fame in 2010. It incorporates a deep understanding of science, the knowledge of cookery traditions and culinary history, and advanced cooking technologies. Nathan Myhrvold is the former chief technology officer at Microsoft. He is the founder and President of Intellectual Ventures in Seattle. He publishes his books under his imprint “The Cooking Lab”. He is also an excellent innovative photographer. His book “The Photography of Modernist Cuisine” is a finalist 2013 in the category Food Photography. “Modernist Cuisine” in Chinese will be launched in May 2014 at Beijing Cookbook Fair in Daxing District. Publisher is Artron, printer of “Modernist Cuisine” in English. Last on the list, but not least, the photography of “Modernist Cuisine” will have one fourth of the 450 m2 Daxing Art Gallery, the only gallery at Daxing District Cultural Center.

ITALY Gio Martorana Wine and food photography. He is the only photographer to have won twice the Best in the World Award for wine photography, in 2007 and 2009. He has visited the wine regions of Italy for which he is an expert photographer. In 2013, he is a finalist for Wine Book of the Year with “Sparkling Italy”, by Marco Ghiotto, published by Mondadori Electa. www.giomartorana.com JAPAN Yoshiro Sato Food photographer, publisher: Supereditions His cookbook “L’Art de Guy Martin” received the top award of the year in 2009 and was inducted in the Gourmand Cookbooks Hall of Fame. It combines the best of Japanese photography and French food culture. It is an outstanding achievement in bridging cultures, with a demonstration of the potential for international cooperation in publishing. www.supertudio.co.jp

Stephanie Swane will be present for “Modernist Cuisine” in May. She has years of experience in marketing and licensing in publishing at Becker and Mayer, and Simon and Schuster. She is now the publisher in charge at The Cooking Lab for Nathan Myhrvold. Official website: modernistcuisine.com 05

MAY 15-19 MAY 15: 14.30 Location: ARTRON MUSEUM Event: BOOKS EXHIBITION Who: Artron and Gourmand Topic: Cookbooks are Art Books

MAY 15: 15.30 Location: ARTRON CAFÉ Event: PRESS CONFERENCE Who: Edouard Cointreau, Jörg Zipprick Topic: Launch of Chefs Family Trees 2014

MAY 18: 19.00-21.00 Location: HUASHANG CREATIVE CENTER Event: FORUM Who: Several speakers Topic: New media and urban planning

Artron and Gourmand International present: “Cookbooks are Art Books - Edouard Cointreau World Collection”, a huge exhibition of 500 cookbooks from all over the world. The exhibition will last from May 15 to June 15, in the magnificient Artron Museum.

Chef’s Family Trees is the result of a ten year research project by Jörg Zipprick. He first published two pages in 2006 in Germany. It was well received, and the work has grown now to 70 pages, in fact some 16 large posters. For chefs, the family trees include their masters, who may be family sometimes. With whom you trained is extremely important, and often will define your style and your whole life in the kitchen.

Speakers Mr.Tan , Mayor of Daxing. Mr.Yu, Vice-Mayor of Daxing. Professor Chen Shao Feng, University of Beijing. Yan Deqiang, Secretary General of New Media Development Corp. Thomas Minkus, Frankfurt Book Fair. Jiu Xian, Internet Wine Sales. Stephanie Swane, Modernist Cuisine. Shoao Jun, Vice President, China Research.

MAY 19: 08.00

GOURMAND

International

Location: DAXING HOTEL Event: GOURMAND OFFICE Who: Marta, Julien, Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 19: 08.00

GOURMAND

International

Location: SAN GLORY Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 19: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

There are nine routes, each with different spots.  They are classic visiting scenic spots in Daxing District that are able to receive foreign groups. Each route has one visiting spot. We will go back to the hotels for lunch, so that we can ensure the smooth progress of activities in the afternoon. We need to have the name reservation list by for each route every day two days in advance. All visits free.

MAY 19: 09.00 Location: DAXING HOTEL Event: PRESS OFFICE Who: Murielle Rousseau Topic: Opening of the press office

Our press office is driven by Murielle Rousseau. Her company, Buch Contact, has offices in Berlin and Freiburg, and is extremely experienced on the international publishing market.

世界美食图书展

MAY 19

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 19: 09.00-15.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Several speakers Topic: The Future of Cookbook Publishing

Edouard Cointreau, Din Shuangping, She Jiangtao, Zhang Dong, Jian Yanping, Bob Dees, Thomas Minkus, Stephaine Swane, Jennifer Cima, Ramon Akal, Ulla Joneby

MAY 19: 09.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung Topic: Rioja Lealtanza, Guía Peñín

MAY 19: 10.00-12.00 Location: DAXING HOTEL Event: Show kitchen

Wine expert, importer and distributor Ko Tai Keung is an institution in Beijing, where he runs a private club for wine lovers. He is the Chinese importer of Rioja wine producer Bodegas Altanza, whose wines are listed among the best in Spain by the leading wine guide Guía Peñín, with several vintages rated over 90/100 (“excellent wine”).

Who: Chef Philippe Clergue. Technical Director of Le Cordon Bleu in Shanghai Chicken breast with black olives stuffing and celery root “purée” with sweet apple. SUPREMES DE VOLAILLE FARCIS, OLIVE NOIRE ET PUREE DE CELERI RAVE AUX POMMES FRUITS ACIDULEES

MAY 19: 10.00 Location: DAXING HOTEL Event: RIGHTS CENTER Who: International publishers Topic: Opening of the international rights center

MAY 19: 10.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung Topic: Feytit-Clinet, 100 Vintage Treasures, Michel Chasseuil

MAY 19: 11.15 Location: DAXING HOTEL Event: BAR - Conference - Meeting Room B Who: Richard Juhlin Topic: A Scent of Champagne

MAY 19: 12.00-14.00 Location: DAXING HOTEL Event: Show kitchen

The international rights center is the heart of the cookbook market. Deals are made between publishers from all over the world. Some of them have been working together for years, some others meet for the first time. It will be the case for many Chinese publishers.

Michel Chasseuil’s collection of wines is considered by many the most complete cellar in the world. His unique first-hand knowledge of the best wines makes his book 100 Vintage Treasures a valuable source of information for connoisseurs. Among Mr. Chasseuil’s favorites wines is Bordeaux Château Feytit Clinet, which he acquired in 2000. His son Jeremy makes the wine and manages the Pomerol vineyards.

Author of seven books about Champagne, Richard Juhlin is certainly the number 1 champagne expert in the world, particularly famous for his blind tasting skills. For his last book, A Scent of Champagne, he has tasted and rated 8,000 bottles of Champagne. Already published in several languages, the book is very likely to become the new international reference.

Who: Chef Fabrice Danniel. Technical Director of Le Cordon Bleu in Bangkok Paris Brest Chocolate cake PARIS BREST CHOCOLAT

MAY 19 MAY 19: 12.00 Location: DAXING HOTEL Event: BAR - Conference - Meeting Room B Who: Milton Wordley Topic: A Year in the Life of Grange

Giving the reader an insight of Grange, producer of the finest wine in Australia, was an ambitious challenge. To lead this self-funded project, photographer Milton Wordley teamed up with Philip White, one of Australia’s best informed wine writers, and with the awarded designer John Nowland. As a result, A Year in the Life of Grange is one of the highest-quality books released this year.

MAY 19: 12.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Rudolf Lantschbauer Topic: Meine Geschichte vom Steirischen Wein

MAY 19: 13.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Oswald Greenslade Topic: One More Cocktail

MAY 19: 14.00 Location: DAXING HOTEL Event: SHOW KITCHEN Who: Rougié Foie Gras Topic: Foie Gras

MAY 19: 14.15 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Abraham San Pedro Topic: Rioja Alta

MAY 19: 16.00 Location: CULTURAL CENTER Event: PHOTO EXHIBITION Who: Mayor Tan Topic: Official inauguration

MAY 19: 18.00 Location: LAKESIDE HOTEL Event: DINNER Who: All guests Topic: Chinese cuisine

With Rudolf Lantschbauer, awarded wine author, photographer and publisher, wines from Styria have a great ambassador. His last book on the subject, a personal history of the region, features the people involved in the long process that led Styrian wines to the top quality.

A bartender in The Bahamas for over 50 years, Oswald Greenslade is a true artist in his field. His book One More Cocktail features 1,078 cocktails recipes, and also provides the reader with an insight of night life in the Bahamas. Many of the recipes are his own creations and have been used by bartenders around the world.

Founded in France in 1875, Rougié has become the worldwide leading brand for foie gras and premium duck products for restaurant business. The products are available in 120 countries, more than 50% of the Michelin Star Chefs in the world cook with them every day. Rougié started a project in Lianyungang and Ganyu-Tashan (Jiangsu): a brand new farm with the highest international standards in terms of breeding process and animal welfare (free range). This farm is the very best Rougié has ever built and set-up, and is to be considered worldwide as the N°1 company’s showcase.

This exceptional book bring us the opportunity to discover what is the background of the great Rioja wine. As a land of history, the Rioja Alta is shaped by the cadence of the centuries. A limited edition book, watercolour paper printed, like the classic travel diaries of a bygone age, offers an inspiring and contemplative voyage, evoked by the watercolors of the well-known spanish artist Juanjo San Pedro and the words of the anthropologist Luis Vicente Elías.

The 21 best photographers in the world, from 15 countries, will exhibit their photos of food and wine at the Daxing Art Gallery, in the Daxing District Culture Center. Most of these photographers have received Best in the World Awards at the Gourmand World Cookbook Awards in the past twenty years. It is a unique opportunity to see the best and understand their artistic talent and high techniques.

Big dinner at the Lakeside Hotel, in the rural area of Daxing District, 40 minutes by bus from Daxing center. Next to a national park of 200 hectares, the hotel has its own 20 hectares farm for organic food. Very peaceful lake with waterlilies, next to the historical imperial mulberry forest.

世界美食图书展

MAY 19-20

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour

MAY 19: from 20.00 to 02.00 Location: SAN GLORY Event: WINE CLUB

All the VIP-Professionals can enjoy a glass of good wine at the top floor of the San Glory Hotel.

MAY 20 MAY 20: 08.00 Location: DAXING HOTEL Event: GOURMAND OFFICE GOURMAND Who: Marta, Julien, International Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 20: 08.00 Location: SAN GLORY International Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

GOURMAND

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 20: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

MAY 20: 09.00 Location: DAXING HOTEL Event: PRESS OFFICE Who: Murielle Rousseau Topic: Opening of the press office

MAY 20: 09.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Cyril Rouquet Topic: First Food TV meeting

Our press office is driven by Murielle Rousseau. Her company, Buch Contact, has offices in Berlin and Freiburg, and is extremely experienced on the international publishing market.

Chef of Louvre Bouteille, cookbook author, popular Masterchef candidate, Cyril Rouquet is one of the rising chefs in Paris. He won the gold medal at the Beijing International Culinary Competition 2012, has worked for Yahoo France and writes in the famous Public magazine. He knows China well, and has filmed in other Asian countries, such as Malaysia.

MAY 20 MAY 20: 09.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Edouard Cointreau Topic: Cookbook trends

Edouard Cointreau presents all the main trends of the year, as seen through the books of 187 countries. Feel free to ask any question.

MAY 20: 09.00 Location: DAXING HOTEL Event: RIGHTS CENTER Who: International publishers Topic: Opening of the international rights center

MAY 20: 09.00 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Karla Lorenzo Topic: Mate. The book of Yerba Mate

MAY 20: 09.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Dani Valent Topic: Thermomix

MAY 20: 09.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung Topic: La Coulée de Serrant, Biodynamic Wine - Demystified

The book of Yerba Mate is the only book about mate written by a professional sommelier. With this bilingual second edition, it is likely to gain the most consumed beverage in Argentina the recognition it deserves abroad.

Dani Valent fell in love with the Thermomix kitchen machine more than five years ago while researching a story about chefs and the gadget they wanted next. In the Mix: Great Thermomix Recipes (2011) and In the Mix 2: More Great Thermomix Recipes (2013) are high-quality full-colour cookbooks which enable Thermomix owners to take their cooking to new, exciting places.

Over 30 years ago, Nicolas Joly converted his Loire wine estate, the Château de la Roche aux Moines, to biodynamic agriculture. With his « Clos de la Coulée de Serrant » praised as one of the world’s best dry white wines, Mr. Joly is a great ambassador for the biodynamic wine movement. His book Biodynamic Wine - Demystified is a must-read for all winemakers interested in biodynamic agriculture.

MAY 20: 10.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Susan Kamau, Anne Marie Ngarambe, Chef Thémistocle. Topic: African cuisine

Getting to know African cuisine with GAAS. The Group of African Ambassadors’ Spouses Beijing (GAAS Beijing) has published an African Cookbook. All recipes were provided, and specially prepared by members of The GAAS Beijing to facilitate the taking of photographs for the book.

MAY 20: 10.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: El Salvador, Brazil, Colombia, Chile Topic: Latin American cookbooks

Culinary books are booming in Latin America. Publishers who usually bought foreign titles for readers in their home countries are starting to export. Learn more on the Latin American boom with skilled experts and Insiders.

世界美食图书展

MAY 20

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 20: 10.00-11.00 Location: DAXING HOTEL Event: Show kitchen Who: Iñaki Preysler, Cristina Hornedo Topic: Food stylism & photography

Food stylism masterclass by Cristina Hornedo, photographed and presented by Iñaki Preysler. Their agency, Mortimer & Max, combines many activities in the sector : food stock photography, publishing, design and marketing.

MAY 20: 10.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Paola Rión Téllez, Castelan Zacatenco, Deborah Holtz Topic: Mexican gastronomy

Quality is on the rise in Latin American cookbook markets. Mexican authors and publishers will explain chances and difficulties of their market and give an overview of delicious Mexican Cuisine.

MAY 20: 10.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung, Nicolas Despagne Topic: Maison Blanche, Carnet de Vendanges

MAY 20: 11.00-13.00 Location: DAXING HOTEL Event: Show kitchen

Nicolas Despagne’s Château Maison Blanche is ranked number one of the 200 independent châteaux of Montagne Saint-Emilion by the Féret « Bordeaux and its Wines » reference book. It is the wine Edouard Cointreau drinks every day in his house in Angers. Nicolas Despagne is also a talented wine writer. His book Carnet de Vendanges gives an insight of what it takes to produce the best wine.

Who: Chef Philippe Clergue. Technical Director of Le Cordon Bleu in Shanghai Asparagus « Charlotte » with crab CHARLOTTE D’ASPERGES AUX CRABES

MAY 20: 11.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Pascale Naessens Topic: The Netherlands TV Star

A small country with excellent chefs and high-quality cookbooks. Pascale Naessens gives valuable insights on her homecountry.

MAY 20: 11.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Swarovski, Rudolf Lantschbauer Topic: Gernot Langes

Organic wine is made from grapes grown in accordance with principles of organic farming. No artificial chemical fertilizers, pesticides, fungicides and herbicides are used. Sales of organic wine are on the rise. Learn more about those natural wine with well-known writer Rudolf Lantschbauer.

MAY 20: 11.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Atul Bagai Topic: Cookbooks & Peace

Relations between Pakistan and India are sometimes difficult. Atul Bagai believes that cooking can ease tension and that cookbooks can show Pakistan and cultural similarities that can bridge the divided gaps between the two countries.

MAY 20 MAY 20: 11.15 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Laurence Lemaire Topic: Bordeaux, Chinese Châteaux in Bordeaux

MAY 20: 12.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Kenya Susan Kamau Topic: Kenyan Kitchen

MAY 20: 12.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Rougié Foie Gras Topic: Foie Gras

The taste of the Chinese for French red wine has led many Chinese individuals or groups to acquire Châteaux in Bordeaux over thelast 20 years. Laurence Lemaire’s book is a detailed investigation of Chinese Bordeaux. People interested in the matter should read it in order to fully understand how this new form of international cooperation works and benefits the wine industry in both countries.

Susan Kamau is a consultant cook and a lover of food. Her natural exuberance and talent for communication have led her to become Kenya’s most celebrated chef. Her specialty in home-style cookingkeeps her a busy business woman. She produces a TV show, publishes a magazine, author’s books, runs monthly clubs and an annual festival, and manufactures a sauce.

MAY 20: 12.00 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Richard Juhlin Topic: Champagne

MAY 20: 12.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Lapu Hegu film Topic: Honey

“Mr. Champagne” has tasted more than 8000 bottles of his favorite drink. Swedish author Richard Juhlin is a living Encyclopedia on Champagne. His experience in sparkling wines is unmatched. He’s the author of several successful books on his favorite drink.

Lapu Hegu is a vinery, located in Yunnan close to Tibet, with 500 hectares, between 2000 meters and 2700 meters high, surrounded by 5000 meters mountains, the foothills of the Himalaya. It produces white wines, and when the weather is adequate, an excellent ice wine. It sells for the highest price of Chinese honey.

MAY 20: 12.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Jia Liu Topic: French Red Wine, Know How, Know Why

MAY 20: 14.00 Location: DAXING HOTEL Event: SHOW KITCHEN Who: Rougié Foie Gras Topic: Foie Gras

Chinese sommelier Jia Liu’s book French Red Wine, published by China Light Industry Press, is at the same time informative and entertaining. She answers a wide range of questions that could be asked by people who discover wine as well as by well-trained amateurs, using a light tone that makes her work as much fun as it is interesting.

世界美食图书展

MAY 20

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 20: 13.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Paul Sullivan Topic: Benchmark Films

Combined Giovanni and Paul have over 25 years experience in film and television, working on films such as “Knowing”, “Superman Returns”, “Nim’s Island”, “Charlottes Web”, “Star Wars”, “The Thin Red Line” and the ‘Matrix’ Trilogy. The program My Family Feast won the best food TV show award at the Australian Food TV & Media Awards in 2010 and the international award for best series at Beijing 2011 WFWF-TV.

MAY 20: 13.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Liu Guangwei Topic: An introduction to Eatology

Liu Guang Wei, the Chairman of the East Eat Group, will present his masterpiece, “Eatology”, the first book of its kind. He is highly respected for his vision and leadership in the restaurant sector in China, with magazines such as Culinary Artist, Catering Management, and events such as BICC, the Beijing International Chefs Competition.

MAY 20: 13.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Qingdao Publishing Topic: 16 wine books

Qingdao Publishing introduces Chinese readers to the world of wine: This encyclopedia with 16 tomes, written by Western authors for the Chinese market, is a truly unique project.

MAY 20: 13.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Jan-Roman Potocki Topic: Potocki Wodka, Manuscript Found in Saragossa

MAY 20: 14.00-16.00 Location: DAXING HOTEL Event: Show kitchen

MAY 20: 14.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Robert Oliver Topic: Mea’Ai Samoa

Owner of one of the finest vodka brands in Poland, Jan Roman Potocki also enjoys the benefits of a name known by all amateurs of classic literature. One of the most important literary works in the 19th century, the Manuscrit Found in Saragossa, written by his ancestor, is still read and studied throughout Europe. A precious storytelling tool when it comes to marketing spirits.

Who: Chef Fabrice Danniel. Technical Director of Le Cordon Bleu in Bangkok Macaroons Macaron

Robert Oliver has travelled to Tonga, Tahiti, Samoa, Fiji, Vanuatu and the Cook Islands to track down the most skilled local cooks. His book reached its objective of helping local island farmers, sell local foods to the high class hotels. Hotels import less international foods. Samoa should be the first country in the world to be totally organic by 2022.

MAY 20: 14.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Artron Topic: Modernist Cuisine in Chinese

Groundbreaking cookbook Modernist Cuisine will be published for the first time in Chinese language by Artron, who already printed the American edition.

MAY 20 MAY 20: 14.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Charity authors & publishers Topic: Charity Cookbooks round table

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.

Charity and fund raising cookbooks, Wine and spirits books, • Countries & Areas cuisines: Local, Foreign, French, Italian, Mediterranean, Scandinavian, Eastern Europe, Asian, Chinese, Indian, Japanese, Arab, African, Latin American, Stree Fodd, Jewish, US. •

MAY 20: 16.00 Location: DAXING THEATER Event: GOURMAND AWARDS Topic: Ambassadors Feast

•

MAY 20: 18.30 Location: DAXING HOTEL Event: AWARDS DINNER Topic: Local Daxing Cuisine

MAY 20: from 20.00 to 02.00 Location: SAN GLORY Event: WINE CLUB

Excellent local Daxing cuisine, by the chef of Daxing Hotel, trained by the great Du Guang Bei.

All the VIP-Professionals can enjoy a glass of good wine at the top floor of the San Glory Hotel.

世界美食图书展

MAY 21

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 21: 08.00

Location: DAXING HOTEL Event: GOURMAND OFFICE GOURMAND International Who: Marta, Julien, Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 21: 08.00 Location: SAN GLORY International Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

GOURMAND

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 21: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

MAY 21: 09.00 Location: DAXING HOTEL Event: PRESS OFFICE Who: Murielle Rousseau Topic: Opening of the press office

MAY 21: 09.00-11.00 Location: DAXING HOTEL Event: Show kitchen

MAY 21: 09.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Topic: “Young Chinese Chef”

Our press office is driven by Murielle Rousseau. Her company, Buch Contact, has offices in Berlin and Freiburg, and is extremely experienced on the international publishing market.

Who: Chef Philippe Clergue. Technical Director of Le Cordon Bleu in Shanghai Asparagus « Charlotte » with crab CHARLOTTE D’ASPERGES AUX CRABES

35 minutes pilot of the television series project by independent producer Zhou Jie. It features the young rising star chef Guo Ke. He cooks traditional mostly, but also creative. He is considered to be “the king of broth”, the basis of Southern Chinese cooking. He also knows how to use liquid nitrogen and foams.

MAY 21: 09.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Jörg Zipprick Topic: Chefs Family Trees 2014 – By Jörg Zipprick.

Ten years of work, 1850 chefs, 5 countries, 16 posters in total, including France, Germany, Spain, Switzerland, USA, plus Bocuse d’Or winners and Alain Ducasse Family Tree. The designer and printer is Artron. The author will sign copies at the end of the presentation.

MAY 21 MAY 21: 09.00 Location: DAXING HOTEL Event: RIGHTS CENTER Who: International publishers Topic: Opening of the international rights center

MAY 21: 09.00 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Jaime Sanjuan Topic: Marqués de Vargas wine of Rioja, Guía Peñín

For four generations, the holders of the title of Marqués de Vargas have dedicated themselves to the production and sales of excellent Rioja wines. The finest wines are made in their winery in Rioja, with vintages reaching as high a score as 94/100 in the Guía Peñín. The Grupo Vinícola Marqués de Vargas acquired two other wineries in Spain in the early 2000s.

MAY 21: 09.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Marlena Spieler, Orly Ziv, Ofer Vardi Topic: Cookbooks in Israel

Cookbooks in Israel. Ofer Vardi – Lunchbox Press, Publisher Orly Ziv – Cook in Israel

MAY 21: 09.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung Topic: Vosne Echezeaux, Climats de Bourgogne

Authored by the Association for the inscription of “Climats du vignoble de Bourgogne” in the World Heritage List, this beautiful book is a comprehensive source of information about the concept of climat, the Burgundian word for terroir. Its understanding has shaped the Burgundian vineyard for centuries, allowing winers to produce some of the best wines in the world.

MAY 21: 10.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Stalic Khankishiev Topic: Russian Food TV

MAY 21: 10.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Professor Ken Albala Topic: GAAS, African Delicacies Cookbook

Stalic Khankishiev – The top food blogger from Central Asia and Russian television star is a barbecue expert, with bestselling cookbooks.

Ken Albala has done intensive research on culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. His book compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages.

MAY 21: 10.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: China Publishing Academy

Chinese publishing structures.

世界美食图书展

MAY 21

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 21: 10.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Ko Tai Keung, Topic: Château Dassault, Bordeaux and its Wines

MAY 21: 11.00-12.00 Location: DAXING HOTEL Event: Show kitchen

Since 1869, when it first entered the reference book Bordeaux and its Wines by Edouard Féret, the estate has been considered one of the best in the region. Marcel Dassault acquired it in 1955, and his efforts led to the inscription of the estate as a Grand Cru Classé in 1969. His grandson Laurent has gone even further by launching a major quality development campaign in 1995.

Who: Chef Fabrice Danniel. Technical Director of Le Cordon Bleu in Bangkok Chocolate truffles Truffes chocolat

MAY 21: 11.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Nicolas Gautier, Marie Sauce Topic: Baladovore

Excellent App that allows you to find the best food and wine producers in the French countryside. It is extremely useful when you are travelling or on holidays.

MAY 21: 11.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Topic: A Tribute to Paul Bocuse

An International tribute to Paul Bocuse. Catherine Guerin of the Bocuse d’Or Academy, Winner Chef Yannick Alleno and other chefs, Pascal Schneider of Rougié Foie Gras.French cuisine and its international chefs.

MAY 21: 11.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Paola Rión Téllez Topic: Mexican Vainilla

Mexico – Vainilla – A star product from Mexico, presentation by the Mexican Foundation “Fundación Grupo Mexico”, publisher of dozens of books and magazines on Mexican food treasures.

MAY 21: 11.15 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Laura Gosalbo Topic: Olive Oil

MAY 21: 12.00-13.00 Location: DAXING HOTEL Event: Show kitchen

Gastronomía Activa is the culinary academy of the xxIst century: tastings, demos, speeches, bookstore, publishing... At the Beijing Cookbook Fair, Laura Gosalbo tastes premium olive oils from Spain.

Who: Chef Philippe Clergue. Technical Director of Le Cordon Bleu in Shanghai Roasted duck breast fillet “grand-mère” style MAGRET DE CANARD RÔTI GRAND-MÈRE

MAY 21 MAY 21: 12.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Julie Biuso Topic: Food TV star in New-Zealand

MAY 21: 12.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Topic: Pastry, Sweets and Chocolate

Julie Biuso – New Zealand Television host, bestselling cookbook author, Italian cuisine expert, barbecue star.

Germany – Georg Bernardini. Der Schokolden Tester.Chocolate Pakistan – Deliciously Yours, Markings Publishing, Pastry retail shops, Lal Majid Peru – Celebra la Vida. Marisa Guiulfo. Cakes and Catering in Peru. Poland – Hanami Radoslaw Bolalek. Japanese Sweets. Slovenia – Janez Bogataj. Slovenian Cakes, symbol for Slovenia

MAY 21: 12.00 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Michelle Brachet Topic: Cognac, The World of Cognac

Michelle Brachet’s book The World of Cognac is a very complete guide to understanding the finest spirit distilled from grapes. It conveys all of the author’s passion, featuring a history of Cognac, an in-depth explanation of the creation processes, interviews of producers and connoisseurs, guidelines for tasting, a listing of the best producers, and even a section about Cognac and food.

MAY 21: 12.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Who: Mohana Gill Topic: Myanmar Cuisine

Myanmar Cuisine – Mohana Gill Originally from Burma, now Myanmar, the author has published several bestselling vegetarian, and fruit cookbooks.

MAY 21: 12.45 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Karla Lorenzo Topic: Wine, Beber y Comer en Argentina

MAY 21: 13.00-14.00 Location: DAXING HOTEL Event: Show kitchen

Karla Lorenzo’s range of expertise as a sommelier is wide, covering wine, mate, coffee and tea. She has been an active part in promoting Argentinian wine internationally, running tastings in Mexico, Uruguay and Chile, and coauthoring Beber y Comer en Argentina.

Who: Chef Fabrice Danniel. Technical Director of Le Cordon Bleu in Bangkok Chocolate soufflé Soufflé Chocolat

MAY 21: 13.00 Location: DAXING HOTEL Event: FOOD TV ROOM - Meeting Room A Who: Gerarda Guadalupe Romero Castañón, María Ana Coma Camacho Topic: Mexican Food TV

Mexico – Geraldine Romero Castañon and Mariana Coria Camacho. De Chile, de Dulce y un Poquito de Manteca. Television show and bestselling cookbook.

世界美食图书展

MAY 21

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 21: 13.00 Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: James McIntosh, Chakall, Chef Wu Topic: Food on the Silk Road

MAY 21: 13.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Topic: Health and Nutrition Books. Roud Table

Food on the Silk Road – Presentation by Chakall, James, Jimmy, Chef Wu. Hit television series, 40 episodes, over 10.000 kilometers, across mountains and deserts from Xi’An to Kashgar. Now on Air China in flight tv for a year. Book in Chinese (Qingdao Publishing) or English.

Algeria – Dr.Ahmed Brahimi. Expert on excess weight. Australia – Dorinda Hafner. Author of “Honey, I Shrank the Chef” Canada – Bob Dees, Robert Rose Publishers Japan – Nancy Singleton Hachisu “My Japanese Farm Cookbook” Switzerland – Ana Ortega, vegetarian cookbook author

MAY 21: 13.30 Location: DAXING HOTEL Event: BAR - Meeting Room B Who: Jean-Marc Gérard Topic: Armagnac Castarède Cooking with Armagnac

MAY 21: 14.00 Location: DAXING HOTEL Event: SHOW KITCHEN Who: Rougié Foie Gras Topic: Foie Gras

MAY 21: 14.00 Location: DAXING HOTEL Event: FOOD TV ROOM Who: Paul Sullivan

Usually enjoyed as an after-dinner drink, the most ancient spirit in France is also a remarkable cooking ingredient, as the book Cooking with Armagnac demonstrates with a number of refined recipes ranging from starters to desserts. Jean Castarède and his daughter Florence, the authors, own and run an Armagnac château that has been in their family since the 19th century.

Australia – Paul Sullivan – Benchmark Film. Producer of food TV, with star chef Sean Connelly. He has visited China many times since 2009.

MAY 21: 14.00 A N D G O UR M 2014 book awards worldcook

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Location: DAXING HOTEL Event: CONFERENCE - Lecture Room Who: Several speakers Topic: Best in the World round table

Best Book of the Year. The impact of winning, and the achievements since then, by Bill Bryant (2009), Robert Oliver (2010), Francisco Fantini (2011) and the winner for 2013.

MAY 21: 14.00 Location: DAXING HOTEL Event: CONFERENCE - Meeting Room C Topic: Food and Wine Photography. Round Table

Who makes the mouth-watering pictures in cookbooks? And how are they made? Craig Kinder, Tony Le Duc, Jean Pierre Gabriel, Patrick Rougereau and Andreas Efstathiou give an overview on food and wine photography and answer questions.

MAY 21 Special Awards Publishers • Lifestyle • Subjects •

MAY 21: 16.00 Location: DAXING THEATER Event: GOURMAND AWARDS

•

MAY 21: 18.30 Location: DAXING HOTEL Event: AWARDS DINNER Topic: The cuisines of China

MAY 21: from 20.00 to 02.00 Location: SAN GLORY Event: WINE CLUB

Excellent regional Chinese cuisines, by the chef of Daxing Hotel, trained by the great Du Guang Bei.

All the VIP-Professionals can enjoy a glass of good wine at the top floor of the San Glory Hotel.

世界美食图书展

MAY 22

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 22: 08.00

Location: DAXING HOTEL Event: GOURMAND OFFICE GOURMAND Who: Marta, Julien, International Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 22: 08.00 Location: SAN GLORY International Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

GOURMAND

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 22: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

MAY 22: 09.00 Location: DAXING HOTEL Event: PRESS OFFICE Who: Murielle Rousseau Topic: Opening of the press office

MAY 22: 09.00 Location: WATERMELON MUSEUM Event: COMPETITION Who: Local & international chefs Topic: Watermelon recipes competition

MAY 22: 18.00 Event: Dinner

Our press office is driven by Murielle Rousseau. Her company, Buch Contact, has offices in Berlin and Freiburg, and is extremely experienced on the international publishing market.

The China Watermelon Museum explains watermelon history, watermelon planting, watermelon technology, watermelon culture, Beijing Daxing Watermelon Festival. In its main exhibition it displays nearly 900 pictures, more than 140 wax models of watermelons, more than 200 species of amber seed specimens, seven groups of sculpture models, 18 charts of different kinds, 36 works of calligraphy and paintings. It is unique in the world.

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SURPRISE DINNER

MAY 23 MAY 23: 08.00 Location: DAXING HOTEL Event: GOURMAND OFFICE GOURMAND Who: Marta, Julien, International Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 23: 08.00 Location: SAN GLORY International Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

GOURMAND

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 23: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

MAY 23: 08.30 Location: LAKESIDE HOTEL Event: FLOWERS Topic: Flowers arrangement competition

MAY 23: 18.00 Event: Dinner

Daxing District will host a major International flower show next year. The area has beautiful flowers. It is a favorite destination for chinese flower tourists.

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PEKING DUCK DINNER

世界美食图书展

MAY 24-25

BEIJING WORLD COOKBOOK FAIR 2014

Program hour by hour MAY 24: 08.00

Location: DAXING HOTEL Event: GOURMAND OFFICE GOURMAND Who: Marta, Julien, International Alexis, Óscar Topic: Opening of the Gourmand office

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 24: 08.00 Location: SAN GLORY International Event: GOURMAND OFFICE Topic: Opening of the Gourmand office

GOURMAND

Our staff can assist you with all questions concerning the Beijing Cookbook Fair program, the sightseeing tours or the different locations of the Fair program. Please do not hesitate to ask.

MAY 24: 08.30 Location: Daxing-San Glory Event: TOURISM Who: International visitors Topic: Tourism tours start from Daxing and San Glory hotels

MAY 24: 08.30 Event: WATERMELON Topic: Special Watermelon Festival schedule

MAY 24: 18.00 Event: Dinner

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PEKING DUCK DINNER

MAY 25 MAY 25: 08.30 Event: WATERMELON Topic: Special Watermelon Festival schedule

Chef Philippe Clergue. Technical Director of Le Cordon Bleu in Shanghai

Born in the Midi-Pyrénées region of France, Chef Philippe Clergue received his professional culinary training in Toulouse where he obtained the “Certificat d’Aptitude Professionelle (CAP)” in Cuisine and the “Brevet de Technicien Hôtelier” (Hotel Professional Diploma). His education included an apprenticeship at the “Relais de la Poste” in Magescq (Landes), a 2-star Michelin restaurant. His professional career started at this same restaurant in 1981.

In 1990, he opened his own restaurant “L’Auberge de la Toison d’Or” in the Beaune region of France which he ran for 15 years. During this time, he gave cooking lessons both in his restaurant and in private homes.

In 1984, Chef Clergue worked as “maître d’hôtel” at the Elysée Palace (The Presidency of the French Republic) for 1 year. In 1985, he moved to St Tropez to “Leï Mouscardins”, a 1-star Michelin restaurant before moving on to become sous-Chef at the “Relais de Saulx”, a 1-star Michelin restaurant in Beaune in 1987.

In 2011, Chef Clergue was a finalist in the competition ‘Un des Meilleurs Ouvriers de France’ - Best craftsman of France (MOF) in cuisine-gastronomy.

Chef Clergue joined the elite teaching staff of Le Cordon Bleu Paris in May 2006.

Chef Fabrice Danniel Technical Director of Le Cordon Bleu in Bangkok Born in Antibes, in the South of France, Fabrice Danniel began his career in 1985 after obtaining his “Certificat d’Aptitude Professionnelle (CAP)” in pastry. Chef Danniel developed his culinary skills working in prestigious restaurant kitchens throughout France. He held positions as a Pastry Chef in many hotels and Michelin starred gastronomic restaurants, such as the Martinez Hotel in Cannes and Paris’s “Faugeron”, “Lucas Carton” and “Le Pavillion Elysée Lenôtre”. Chef Danniel then continued his career internationally, initially at the “Freddy Giradet” restaurant in Switzerland. After that he worked in Lebanon for 3 years as Head Pastry Chef for the luxury hotel”Les Suites“, which had three restaurants, including the gastronomic restaurant “Le Fleuron“, a pastry boutique-tea salon and banquet facilities for 1000 persons. In 1997 he continued his education, developing skills in candy making, chocolate work, ice cream and catering, obtaining a “Brevet de Maîtrise en Pâtisserie” (Master of

Patisserie Diploma). Fabrice Danniel then joined the “Napoléon”, and was transferred to Cairo, Egypt to establish a pastry laboratory for the production of fine pastries. Later, he became Head Pastry Chef responsible for 15 staff members at the “Sheraton Doha Hotel & Resort” in Qatar. In January 2003, Chef Fabrice Danniel joined the select staff of teaching chefs at LE CORDON BLEU Paris. At present, Chef Fabrice Danniel is the Executive Chef at LE CORDON BLEU DUSIT CULINARY SCHOOL in Bangkok, Thailand. Le Cordon Bleu participates in over 80 international festivals per year. As true ambassadors of the French culinary tradition, Le Cordon Bleu Chefs participate in food festivals, culinary workshops, professional conferences, and promotional events, as well as charity and gala dinners, for Alliances françaises, embassies, and hotels around the world.

世界美食图书展

BEIJING WORLD COOKBOOK FAIR 2014

CHINA NEW MEDIA CONFERENCE New media and urban planning MAY 18 – 2014 HOST: Mrs, Shen Jie, Deputy Mayor Daxing, Tourism

5.- Thomas Minkus, Frankfurt Book Fair 6.- Jiu Xian, Internet Wine Sales 7.- Stephanie Swane, Modernist Cuisine 8.- Shoao Jun, Vice President, China Research

Speakers 1.- Mr.Tan , Mayor of Daxing 2.- Mr.Yu, Vice-Mayor of Daxing 3.- Professor Chen Shao Feng, University of Beijing 4.-Yan Deqiang, Secretary General of New Media Development Corp.

SCHEDULE 18h00 Visit of headquarters 18h30 Registration 19h-21h Conference

Tea , drinks and food break Lights Show

THE FUTURE OF COOKBOOK PUBLISHING From Harry Potter to cookbooks

FREE INVITATION - DAXING HOTEL Monday May 19 – 9am – 15 pm Main Conference Room – In English Snacks and drinks will be served

As a special guest of the Gourmand Awards, you have a free invitation to the conference on “The Future of Cookbook Publishing”. You should not miss this professional opportunity. Do confirm your presence to receive your free conference ticket(s) upon arrival and registration at your hotel. This conference will show how important the food and wine book sector has become. The quality of the Chinese speakers is a first in a world publishing conference for foreigners and Chinese about cookbooks. They offer a unique opportunity to meet and know the real Chinese decision makers that move thesector. In one day, you will know what normally takes years.

The Chinese speakers are: • Din Shuangping, General Manager of China South Publishing Group. One of top 2 publishers in China, listed on the stock market, net profits for 2013 up 17.55 percent at 183.5 million US Dollars. Over 13.000 employees. It is based in Hunan, one of the 8 cuisines of China.

Ramón Akal, President of Grupo Akal, one of top five leaders in Spanish, in Spain and Latin America. •

Ulla Joneby, Director of Bonnier Group Agency, in charge of foreign rights for five publishing companies of the Scandinavian number one group, present in Europe, the US, and Australia. •

She Jiangtao, Vice General Manager of Phoenix Publishing Group, one of top 2 publishers in China with a production of 6000 titles annually, and 11.000 employees. They have a joint venture with Hachette. It is based in Jiangsu, one of the 8 cuisines of China. •

Bob Dees, President of Robert Rose Publishing from Canada, who built the leader in the US and Canadian markets for food and health books. •

Zhang Dong, Vice President of Artron Group, Director of Publishing. Artron is the leading quality printer in China, with sales up 30% last year. For Artron, cookbooks are art books. •

Stefanie Swane, the publisher of Modernist Cuisine, a brand with 180.000 books in print since 2010, with over 50 million US Dollars in retail value. •

Jian Yanping, General Manager of Openbook Company, the only continuous sales monitoring service for books sales in China. Reporting on 200 publishers and 1800 retailers. •

Edouard Cointreau, Founder and President of the Gourmand World Cookbook Awards, will be the first speaker with an introduction to cookbooks in 2014. •

The experience of the foreign speakers will give the audience of professionals a world tour, with the leaders in the key languages and markets. Foreign speakers will be drawn from the participants in the Gourmand World Cookbook Awards.

The conference is organized by the Gourmand World Cookbook Awards, and China Publishers Magazine, long term partners since Paris Cookbook Fair. The magazine is part of China South Publishing Group. Together with our guests we are building a bridge between food cultures of the world.

Jennifer Cima, Director of International of Bloomsbury, the publisher of Harry Potter. Its sales for Christmas 2013 were up 20%, thanks to cookbooks. •

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BEIJING WORLD COOKBOOK FAIR 2014

世界美食图书展 BOOKS • PUBLISHERS • CHEFS • PHOTOGRAPHERS • DESIGNERS • TRADE • STYLISTS

PARTNERS

世界美食图书展

BEIJING WORLD COOKBOOK FAIR 2014

An event by

Gourmand International Paseo Pintor Rosales, 50 28008 – Madrid - SPAIN

Phone: +34 91 541 67 68 Fax: +34 541 68 21 pilar@gourmandbooks.com www.cookbookfair.com