The first publication titled Mushroom Feast: A Collection of Filipino Mushroom Recipes won in the Mushroom category. The cookbook, featuring mushrooms commonly cultivated on rice-based farms in the country, was edited by Rosaly V. Manaois, Riza G. Abilgos-Ramos, Josefina F. Ballesteros, and Amelia V. Morales of the Rice Chemistry and Food Science Division, together with the faculty of the Department of Hospitality Management, Central Luzon State University. Carlo G. Dacumos of Development Communication Division (Devcom) set the overall design and layout of the book. Photos were taken by Dacumos and John Glen S. Sarol, also from Devcom.
The second publication PhilRice Tapuy (Rice Wine) Cookbook & Cocktails bagged the award under the Cocktails category. The desktop flip-type cookbook is a compilation of recipes and cocktails using tapuy. This cookbook was a project of the Business Development Division and led by Chona S. Narvadez, and Elga Magliocchi-Manangkil. The editorial team was composed of Joy Bartolome A. Duldulao, Hanah Hazel Mavi M. Biag, and Mary Grace V. Lanuza. Carlo Dacumos designed the cookbook and served as main photographer. Duldulao and Chef Bruce Lim provided additional photos.
The two publications will represent the country in the annual Gourmand Awards Ceremony to be held in Yantai, China on May 26-27, 2018.
The Gourmand World Cookbook Awards is an annual competition honoring the best food and wine books, printed or digital, and food television around the world. It was founded in 1995 and named the “Oscars” of the food world. Previous international winners from the Philippines include chef Tatung Sarthou for his book Philippine Cookery: From Heart to Platter (first place) and actress Judy Ann Santos for Judy Ann’s Kitchen (third place). They were awarded in 2017 and 2016, respectively, under the “Best Authors and Chefs Outside Europe” category.