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Le Cordon Bleu News, 03/07/2012
"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, winner "Best Book in the World"
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at the Gourmand CookBook Awards

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"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, winner "Best Book in the World" at the Gourmand CookBook Awards.
The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been awarded for Best in the world in the Gourmand World Cookbook Awards in the Asian category. The winners were announced on March 6 at the Folies Bergères Theatre in Paris.
“SOMTUM: a Meeting of Flavours, Tastes and Cultures” was created by Le Cordon Bleu Dusit in Thailand – led by Executive master Chef Fabrice Danniel.
This cookbook celebrates the magic of papaya (Somtum) to discover this fruit widely used in Thai cuisine. This book is a good bicultural example which demonstrates the French culinary techniques can be adapted to different cuisines of the world.
The concept of Somtum was taken from the book "KIMCHI, a meeting of Tastes, Flavours and Cultures", produced some years ago by the teams from Le Cordon Bleu Seoul with support from the Ministry of Agriculture of Korea.
This beautifully designed and photographed cookbook will be presented at the Paris Gourmand Cook Book Festival. A cuisine demonstration will take place on March 11, at 12pm by Le Cordon Bleu Chef instructor Philippe Clergue and Chef Oth Sombath (Oth Sombath restaurant Paris), Ambassador of Thai cuisine in France.

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