“T’ACH” nominated for the Gourmand Cookbook Awards

Gourmand Cookbook Awards

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“T’ACH” nominated for the Gourmand Cookbook Awards


“T’ACH Autochthonous Panamanian Cuisine”, the cookbook written by Chef Charlie Collins, has been nominated in three categories of the Gourmand Cookbook Awards, better known as the Oscars of gastronomy.

The book, which was sponsored by the Panama Tourism Authority and has been promoted in international gastronomic fairs and events, is a voyage around Panama, rescuing more than 130 recipes from each region, using ingredients and almost forgotten culinary customs.

“T’ACH” has ben nominated in the following categories: Latin American – Published in Latin American; Culinary Travel/Tourism; and Culinary Heritage, along with more than 200 participating countries.

In the category “Published in Latin America”, the book competes against publications from Colombia, Costa Rica, the Dominican Republic, Guatemala, Honduras and Peru.

In the “Culinary Travel/Tourism” category, Panama is the only Latin American country to be represented. The title comes from the Pre-Colombian language of the Wounaan Indian tribe and means “food”.


Gourmand Cookbook Awards

“T’ACH” Autochthonous Panamanian Cuisine” is the second publication in the professional career of Chef Charlie Collins.


Panama will have to compete with more than 25 countries from the region, as well as from other continents to win the “Culinary Heritage” title. Some of those nations are Argentina, Mexico, Peru, France, China, India, Israel, Pakistan, South Africa and the United Kingdom.

The Gourmand World Cookbook Awards were created in 1995 by Edouard Cointreau. Every year since then, the best cooking and wine books, printed as well as digital and in television format, are recognized.

The award ceremony will be on Sunday, May 27 in the city of Yantai (China).

“T’ACH Autochthonous Panamanian Cuisine” is the second publication in the professional career of Chef Collins, after “One Hundred Years a History “, a homage of the more than a hundred years of the Panamonte Hotel, in Boquete, Chiriqui province.

Chef Collins took four years to research the book, visiting different places and looking at their characteristic recipes and interviewing the most prominent cooks in each region, who are famous for their seasoning.


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