THE Sarawak Eurasian Association’s Legacy Cookbook has won the title of ‘Best in Malaysia’ from the Gourmand World Cookbook Awards 2011 in Paris, France!
Yes, this small association has shown that Sarawakians have what it takes to produce world class products.
The cookbook will now compete with the best cookbooks from around the world for the ‘Best in the World’ title during a gala event on March 6, also in the City of Light and Love.
What’s even better is that the cookbook can now carry the Gourmand ‘World Cookbook Awards Winner’ sticker.
That’s equivalent to having something like ‘Man Booker Prize Winner’ or ‘Pulitzer Prize Winner’ etc tagged on the cover of the book. These awards are so prestigious that even those shortlisted for the awards declare it with pride.
In terms of cookbooks, the Gourmand World Cookbook Awards is basically the top competition.
Interestingly, in 2010, Me’a Kai by New Zealand-born chef Robert Oliver won the top award.
The book doesn’t feature the expected high-end recipes of world-class restaurants. Instead, it is a collection of the cuisine of six South Pacific island nations: Tonga, Tahiti, Samoa, Fiji, Vanuatu, and the Cook Islands.
This actually augurs well for the Legacy Cookbook because it features the fusion between foreign dishes and local fare handed down through the generations within the community.
The recipes include family favourites made with local ingredients such as tempoyak, ngo hiang, meatloaf and Shepherd’s pie.
A section in the book titled Recipes of the Land features truly Sarawakian dishes with some main ingredients that can only be found here such as assam payak and paku.
The Eurasian population in the State is estimated to be around 1,000.
Although small in number, they are very much a part of the fabric of Sarawakian society and the recipes reflect this.
Well done for showcasing Sarawak cuisine to the world. All the best for March.
The report from the Sunday Post:
Cookbook wins coveted international award
KUCHING: The Sarawak Eurasian Association (SEA) Legacy Cookbook has been bestowed the ‘Best in Malaysia’ award by the prestigious Gourmand World Cookbook Awards 2011 as announced in Paris, France recently.
Founded in 1995 by Edouard Cointreau of the renowned Cointreau family – cognac liquor producer, the annual Gourmand World Cookbook Awards honour and reward recipients whose cookbooks match its ‘cook with words’ motto to help readers find the best out of the average 26,000 food and wine books produced every year.
Last year, over 8,000 book entries were received from 162 countries. The finalists came from 71 countries.
“With this win, the Legacy Cookbook will now display a Gourmand ‘World Cookbook Awards Winner’ sticker.
The Best Cookbooks 2011 will be selected from the national winners in the various categories and the ‘Best in the World’ will be announced at a gala event on March 6, this year in Paris.
“These awards have come to be known as the ‘Oscars’ for those in the world of culinary publications,” a press statement stated.
The awards have been held mostly around venues in Europe but were brought to Malaysia in 2006, the first time it was held outside Europe.
The Sarawak Eurasian Association will be promoting their Legacy Cookbook at the MPH bookstore at tHe Spring here, on Sunday, Jan 15, from 10am to 8pm.
The report from the New Straits Times:
Top award for ‘Legacy Cookbook’
KUCHING: A cookbook, compiled and published by Sarawak’s small Eurasian community, has been picked as Malaysia’s best cookbook last year.
The Sarawak Eurasian Association’s Legacy Cookbook has been judged as the “Best in Malaysia 2011” at the prestigious Gourmand World Cookbook Awards in Paris on Dec 15.
With this pick, the Legacy Cookbook, retailed at RM88 in major bookstores in the country and Singapore, could now display the much sought after Gourmand “World Cookbook Awards Winner” sticker.
The book now joins national winners of other countries to compete for the “Best in the World” award or awards in other categories in Paris on March 6.
The impact of winning the awards is worldwide, the association said yesterday.
It said it would generate much needed international publicity for the cookbook in culinary television programmes and periodicals.