Nielsen-Massey Cookbook Wins Top Award
A Century of Flavor honored by Gourmand World Cookbook Awards

WAUKEGAN, ILLINOIS - (January 19, 2009) - The Gourmand World Cookbook Awards 2008 has named A Century of Flavor the Best Corporate Cookbook in America. The vanilla-inspired cookbook, published by family-owned Nielsen-Massey Vanillas, celebrates the exciting nuances of one of America’s most-loved and versatile ingredients – pure vanilla.

A Century of Flavor now qualifies for Gourmand Best in the World, which will be announced in May of 2009. The winner in each country will compete against winners in the same category during this international competition. Founded in 1995 by Edouard Cointreau, the Gourmand World Cookbook Awards have helped readers discover the best out of the thousands of food and drink books published around the world each year. In 2007, Gourmand received over 6,000 cookbooks from 107 countries. There are 41 categories for cookbooks and 18 for drinks.

“This award means so much to all of us at Nielsen-Massey. A Century of Flavor was truly a labor of love, dedicated to 100 years of Nielsen-Massey family members and employees devoted to creating the finest quality pure vanilla and pure flavor products.” says Craig Nielsen, CEO of Nielsen-Massey Vanillas and third generation owner with siblings Beth and Matt.

From the delicately sweet flavorings in pastries and Crème Brûlée to the essential savory notes in lobster sauce or spicy shrimp, A Century of Flavor is filled with 50 of the most tantalizing recipes, highlighting the intricate, yet delicate flavors of pure vanilla and is written for the novice cook as well as the seasoned chef. The cookbook also includes recipes using many Nielsen-Massey pure flavor extracts such as lemon, chocolate and orange. Exquisite photography and helpful cooking tips accompany each easy-to-follow recipe.

The cookbook includes inspired creations by culinary masters: Flan Clásico de Vanilla by Rick Bayless, owner of Frontera Grill / Topolobampo in Chicago; Madagascar Vanilla Bean Ice Cream from The French Pastry School, Chicago; Vanilla-Almond Panna Cotta with Apricot Sauce by Biagio Settepani, owner of Bruno Bakery and Pasticceria Bruno in New York; and Ina’s Vanilla Bean Pound Cake by Ina Pinkney, owner of Ina’s in Chicago.

A Century of Flavor can be purchased online at CookbookMarketPlace.com, Amazon.com and BarnesandNoble.com.

About Vanilla

Vanilla is the only fruit-bearing member of the orchid family. Native to Mexico, vanilla beans are hand pollinated on family plantations. At the time of harvesting, the vanilla bean pods are green and have absolutely no characteristic vanilla flavor or aroma. It is only after the curing process, which can take up to six months, that the vanilla beans turn brown in color and the flavor and aroma develops.

About Nielsen-Massey Vanillas

Throughout their more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.

Nielsen-Massey Vanillas recently introduced a new line of pure flavor extracts: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Peppermint Extract, Orange Blossom Water, Rose Water. All Nielsen-Massey products are certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois with production facilities in Waukegan and Leeuwarden, The Netherlands.

For more information about Nielsen-Massey Vanillas and its products or to receive a media review copy of A Century of Flavor please contact Gardi Wilks, gwilks@savoragency.com or Candice Hill, chill@savoragency.com. 847-556-7511.

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