The World Gourmand Cookbook Awards, the ‘Oscars’ of the food industry, is the most prestigious accolade in the world of culinary writing and winners will be announced in Yantai, China, on Sunday 29th of May.

Sea Gastronomy – written by Galway chef Michael O’Meara and published by Artisan House Connemara – is the only Irish contender to be nominated in two categories: ‘Seafood’ and significantly, in the overall ‘Best Cookbook’ category.

Now in its 20th year, these awards are acknowledged as the most distinguished competition of their kind, celebrating the highest accomplished and influential culinary writers from 136 countries across the globe. Sea Gastronomy will be competing against international competitors from China, South America, Europe and the USA for the coveted title of the world’s best cookbook.

SEA Gastronomy Book front

Recently announced as winner of John and Sally McKenna’s ‘Book of the Year 2015’, Sea Gastronomy is a stunning encyclopaedia of fish, containing over 220 recipes and 110 seafood species of the North Atlantic, carefully researched and photographed by Michael O’Meara and beautifully produced and published by Artisan House, Connemara.

(see review: http://www.inshore-ireland.com/News/gastronomy-fish-shellfish-of-the-north-atlantic.html

Speaking about the nomination, Michael O’Meara, chef/proprietor of Oscars Seafood Bistro, Galway, said he was “truly honoured” to have been recognised.

Sea Gastronomy is a very special publication to me, and it has been a culmination of a twenty-year journey of research, created from a lifelong passion of fish, seafood, cooking and photography. To be acknowledged and shortlisted by the Gourmand World Cookbook awards grants us the opportunity to showcase Ireland’s unique seafood story to a global audience and profile Ireland as one of the most distinguished culinary destinations in the world.”

The Connemara-based publishing company Artisan House, established in 2013, create beautifully illustrated high-quality books and bespoke publications on a diverse range of subjects.

“We’re very honoured that Sea Gastronomy has been shortlisted as finalists. We’re aware we are a small-scale and relative newcomer to publishing so this is a huge endorsement of our commitment to high production values in our publishing. It is also very much a reflection of the commitment and dedication of not only our author, Michael O’Meara, but also contributors like Dr Peter Tyndall and Ernie Whalley as well as copy editors, indexers, and so on. We are pleased that Sea Gastronomy, a truly Irish publication, is making waves in the culinary publishing world. Michael has established himself as a national culinary authority and we are proud to see Sea Gastronomy getting such recognition,” remarked Mary Ruddy and Vincent Murphy.

The 2016 World Gourmand World Cookbook Awards http://www.cookbookfair.com