CLAES BECH-POULSEN AWARDED BEST SCANDINAVIAN COOKBOOK AT THE GOURMAND AWARDS
PURSUING PERFECTION
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This year the Gourmand Cookbook Awards have held their first in an annual series of awards in Beijing, continuing next year, both in Beijing and Paris. With 187 countries participating each year, the awards bring together an incredible pool of publishers, authors, photographers, stylists and chefs, all of which are involved in the definitive, beautifully crafted publications honoured at the awards.
Recognising and praising talent from all over the world, 2014 has hailed two Danes, Bent Christensen and photographer Claes Bech-Poulsen with the “World’s Best Scandinavian Cuisine” title for their writing and photography in their book produced on Koks restaurant, situated on the Faroe Islands.
With over 30,000 books submitted to the contest, it is fair to say that the two gentlemen may call their publication the best in world within it’s category. Dealing with the notorious concept of Nordic cuisine, Claes Bech-Poulsen illustrates Bent Christensen’s inscriptions with beautiful images of the Faroe Islands’ natural, raw materials and Executive Chef Leif Sørensen’s sensational cooking, served up at Koks.
The “Gourmand” the two were honoured with is the equivalent of an Oscar in the cookery book world, meaning that the pair couldn’t have been prouder: “We are of course very happy, equally as much on behalf of The Faroe Islands as we are for ourselves. With this recognition and international publicity, the Islands, the restaurant and the people behind things are up there where they deserve to be,” says Bent Christensen.
Claes Bech-Poulsen has been part of more than 25 book projects on gastronomy. Several of those as the publisher. In previous years he has been awarded “Best Photography Book”, “Best Book Design” and “Best Chocolate Book”.
For more info on Claes Bech-Poulsen including a quick overview of selected projects that he has captured or/and been the publisher of, please click here.
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Belew a selection of photos which can be found in KOKS
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In case of interest and/or press please contact Kristian Brask Thomsen at:
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