A book authored by a Seventh-day Adventist nutritionist and printed by Signs Publishing, the Adventist publishing house in Australia, has been named the best in the world.
Food as Medicine, which had been launched in Australia in November 2016, was awarded the Best Health and Nutrition Cookbook in the world for 2016 at the prestigious Gourmand World Cookbook Awards, held in Yantai, China, May 26-29.
Since 1995, the Gourmand awards have honoured what they deem to be the best food and wine books, whether printed or digital, as well as food television shows. More than 200 countries participate in this prestigious annual competition.
“The Gourmand award originates from France and is highly coveted. Never in my wildest dreams did I expect we would win,” said the book’s author, nutritionist Sue Radd. She learned of the win from Signs Publishing director Andrew Irvine, who attended the awards ceremony.
“My hope is that it will open doors to have the important messages contained in this book reach millions of people around the globe,” said Radd. Following the advice given by co-founder of the church Ellen G. White, Seventh-day Adventists have long advocated for a well-balanced vegetarian diet that avoids the consumption of meat, while encouraging an intake of legumes, whole grains, nuts, fruits, and vegetables, along with a source of vitamin B12, according to the official website of the denomination.
The Gourmand award was presented by Edouard Cointreau, chairman of the awards committee. The Cointreau family operate Le Cordon Bleu cooking schools around the world, along with a number of other significant food and food-related businesses.
“There is no higher award in the cookbook world,” Irvine said.
Food as Medicine explores how our dietary decisions can affect our physical and mental health. It was awarded best Health and Nutrition book in Australia late last year and as such was shortlisted as one of seven in the “health and nutrition” category from around the world.
“Standards are very high and there is significant competition in each category,” Irvine said.
“It was a privilege to receive this award on behalf of the talented team who made the book possible. Thanks to Sue Radd for writing the book, Dominique Cherry and team for the design, layout and food photography, Claudia Martin for food styling, Michael the chef (and Dee and Sue) for cooking the food and Nathan Brown for editing and managing the project. Thanks also to those who have worked in the background to make the book such a success.
“I was amazed by the support and encouragement received from other chefs and industry professionals I have met during the awards process.”