Gourmand Awards: Third Place in The World
The competition was founded in 1995 by Edouard Cointreau, the president of the jury for the awards. His objectives were to reward and honour those who "cook with words"; to help readers find the best out of all the food and wine books produced every year; to help publishers with international rights to translate and distribute food and wine books; to help book retailers find the 50 food and wine books that, each year, should be offered to clients; to create an opportunity to access the major markets in English, Chinese, German, Spanish or French for books originated in other languages; to increase knowledge and respect for food and wine culture.
My first book, Jackie Cameron Cooks at Home (Penguin Random House) won a national Gourmand Award. Now we have international status!
I dedicated my ‘baked’ recipe book to my parents, John and Mauveen Cameron; my sister, Sheldeen Cameron; and other family members – past and present – whose support of love and guidance helped me along the, occasionally, taxing journey to get me to where I am today. I also acknowledge Elaine Boshoff, who helped me compile the book; all at Penguin Random House South Africa - namely publisher Linda de Villiers, designer Helen Henn, editor Gill Gordon, photographer Myburgh du Plessis, stylist Brita du Plessis and her assistant Andrea Maskew. Sally Chance shot the cover photo at Monique Mann’s kitchen and Olivia Schaffer checked every written word. A final and sincere thanks to my #2015/2016 students: Kate Cousins, Carla Schulze and Cara Conway; as well as my parents; Elaine Boshoff; and Ben Wessels who had the, sometimes, unenviable task of tasting each creation a few times - until we were completely satisfied with the result.
To celebrate this recent achievement you are invited to take up our special offer – buy Jackie Cameron Cooks at Home and Baking with Jackie Cameron, both personally signed, and receive a twin pack of Wolftrap wine. This will cost only R425 and collection is from Jackie Cameron School of Food & Wine, in Hilton.
AMARULA CRÈME BRûLéE
My intention is for you, the reader, to love and appreciate my books. They are filled with passed-down, family secrets that I’m revealing because I believe in sharing knowledge.
Thank you for your continued support – and suggestions for my next book will be greatly appreciated.
Explore my website to find out more about my women's chef range - men's to come shortly; remember Baking with Jackie Cameron, Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: firstname.lastname@example.org