Dubai-based chef Uwe Micheel’s latest book, Flavours of Dubai, was awarded second prize in the ‘Best Chef Author’ category at the 22nd Gourmand World Cookbook Awards 2017.
Micheel, from Germany, is director of kitchens at Radisson Blu Hotel Dubai Deira Creek, and is president of the Emirates Culinary Guild and assistant vice president of the World Association of Chefs Societies.
He commented: “Winning the award for second-best chef author in the world for ‘Flavours of Dubai’ is quite humbling given the size and quality of the competition. I would like to thank the organisers of the Gourmand World Cookbook Awards for recognising the best in culinary writing from around the world. During the holy month of Ramadan, this book will make for a great resource in the households of both UAE nationals and expatriates looking for a taste of local history and culture.”
The book, published by Smartcast Group, edged out other nominated books from Denmark, France, Poland, Singapore and Sweden to win the award.
It brings together traditional Emirati recipes, modern recipes using locally sourced ingredients, and a historical insight into Dubai’s culinary metamorphosis.
The awards ceremony was held on 27-28 May in Yangtai, China and marked the culmination of a year-long quest to find the best among thousands of new cookbooks from 211 countries across 88 categories.
Four-hundred authors, publishers, and distributers from around the world flew in for the awards ceremony.
The first prize in the ‘Best Chef Author’ category went to the Scottish book ‘Perceptions’ by Chef Mark Greenaway.
The top three winners also received the right to use the Gourmand ‘Best in the World’ insignia on their books.
Chef Micheel, has lived in Dubai for nearly 25 years and previously took home a second place Gourmand award for ‘Best Cookbook by a First-Time Author’ for his first book, Chef at Home.
Micheel added: “‘Flavours of Dubai’ is my tribute to the city I have called home for 25 years. This book has been 20 years in the making. The traditional recipes have been meticulously collected by me over the years from local Emirati grandmothers. The modern dishes use ingredients such as camel meat which are locally sourced. I have also advised my readers to avoid ingredients that are no longer sustainable such as hammour and king fish. This is a perfect book for those who want to cook dishes that are local, modern, sustainable and full of flavour.”
Flavours of Dubai by Chef Uwe Micheel is available for purchase on Souq.com, and at premium bookstores across the UAE, and Aseelah Restaurant at Radisson Blu Hotel Dubai Deira Creek.
