Two recipe books featuring Malaysian palm oil gained recogntion at the Gourmand World Cookbook Awards held in Yantai, China, from May 26-27. Malaysian Palm Oil: The Essential Ingredient in Delicious Food took the first prize for Best Corporate Book in the World, while Palm to Plate garnered the second prize for Best French Cuisine Book in the World.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. The annual awards honour the best food and wine books in print or digital mode. The Gourmand Awards have been compared to the Oscars in the film industry.
The cookbooks, produced by the Malaysian Palm Oil Council, had previously won awards at the national level. Malaysian Palm Oil: The Essential Ingredient in Delicious Food took top honours in three categories: Best International Cuisine Book (Malaysia), Best Corporate Book (Malaysia) and Best Single Subject Book (Malaysia). Palm to Plate won in the categories for Best Health & Nutrition and Best French Cuisine Book.
Malaysian Palm Oil: The Essential Ingredient in Delicious Food features tantalising recipes by six international chefs. These include slow-roasted shaved beef, berliner, Moroccan-style lamb soup, soft red palm oil bread, chicken teriyaki steak and satay. Quick facts on what makes palm oil a healthy, versatile and essential ingredient are incorporated, making this book a must-have for cooking enthusiasts.
Palm to Plate represents a gastronomic celebration of the 100 years of the Malaysian palm oil industry. This culinary collaboration with The Star presents delightful local and international dishes. Chef Rodolphe Onno, the Technical Director of Le Cordon Bleu Malaysia, contributed several recipes and wrote the foreword. In it, he says: “I had no hesitation when I was first asked to use palm oil to create a couple of recipes for this book and I discovered amazing results […] I hope you will have similar experience[s] whilst going through them.”
The recipes in both books use Malaysian palm oil and Malaysian red palm oil as main ingredients to enable professional and home cooks to understand their suitability, and to learn how to creatively apply these in cooking.