Fire Water scoops 'Best in the World' Gourmand Book Award
South Africa has been making the best brandy in the world - a triumphant record verified by the fact that it is regularly judged the Best in the World by various international wine and spirit competitions. Now a South African book on brandy continues the feat with a coveted 'best in the world' Gourmand book award.
Fire Water: South African Brandy, published by Quivertree and the South African Brandy Foundation, was judged the Best Book in the World in the Wine and Spirits category at the prestigious annual Gourmand World Cookbook Awards evening held in Paris on July 1, 2009.
The Gourmand World Cookbook Awards was started in 1995 to reward and honour those who 'cook with words', to help readers find the best out of the myriad of food and win books produces every year, as well as increase the knowledge of and respect for food and wine culture.
The Gourmand judging panel commented as follows on the book: "Fire Water: South African Brandy is a world class reference book for world class products, with evocative photography and compelling writing. As expert Michael Fridjhon says so well, fiery and inaccessible in its youth, the best brandy evolves in a way which reveals its pedigree. The butterfly emerges from its cocoon of oak." South Africa also won Third Place for Best Wine Photography in the World - no mean feat as the judges noted that photography is not easy for drinks books.
Says Dr Caroline Snyman, chairperson of the South African Brandy Foundation: "South African brandies are world-class products with unique tastes, characters and styles. Winning a 'best in the world' for a book that tells the story of this national treasure is something all South Africans can be proud of."
The status of our country's publishing industry is also growing in leaps and bounds, proven by the fact that South Africa never before won so many medals at the Gourmand World Cookbook Awards, which is a tribute to the efforts and excellence of South African authors and publishers.
The Foundation is particularly proud of Quivertree's achievement to be the first South African publishing house ever to win two 'best in the world titles'. In addition to Fire Water's award Quivertree also won 'Best Local Cook Book in the world' for Prickly Pears and Pomegranates, a book of traditional Karoo recipes passed down from one generation to another.
About Fire Water: South African Brandy
The coffee table book provides a fascinating new account of how brandy is created and enjoyed in this country. Illustrated with Craig Fraser's evocative photographs, Wendy Toerien's text weaves a compelling tale - one that relates the history of South African brandy, explains how this premium product is made and shows how best its true spirit can be savoured.
Fire Water also explores South Africa's brandy country, looking at the regions, terroir, cellars and the grape varieties used in brandy production and takes the reader on a tour of producers, which range from the country's major distillers to small, select, single-estate brandy makers.
The book explains the complex skills involved in the craft of brandy production and describes the different styles of brandy by the South African industry. A user-friendly guide to enjoying brandy is also provided. Five of South Africa's top chefs - Margot Janse, Peter Goffe-Wood, Frank Dangereux, Reuben Riffel and Nic van Wyk - have contributed their ultimate brandy recipes, and cocktail experts Liquidchefs provided their pick of both classic and contemporary brandy cocktails.
Title: Fire Water: South African Brandy
Author: Wendy Toerien
Photos: Craig Fraser
Foreword: Dave Hughes
Introduction: Michael Fridjhon
Design and Production: Libby Doyle
Copy Editing: Robyn Alexander
Published by : (Quivertree - South African Brandy Foundation
ISBN: 978-0-9802651-1-8
Format: Hard cover
Pages: 208
Retail price R330.60
