Category Archives: Cookbooks

2014 James Beard Award Awards

JamesThe list is long this year, but we plan on getting through at least part of this reading and eating list. GLV

The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James Beard Awards Gala to follow on Monday, May 5, at Lincoln Center’s David H. Koch Theater. Tickets to the main gala go on sale tomorrow, while the Book, Broadcast, and Journalism Awards ceremony is by invitation only.

2014 James Beard Foundation Broadcast and New Media Awards

Presented Lenox Tableware and Gifts

Radio Show/Audio Webcast

Here & Now
Hosts: Meghna Chakrabarti, Jeremy Hobson, and Robin Young
Area: Public Radio
Producer: Kathy Gunst

The Splendid Table
Host: Lynne Rossetto Kasper
Area: American Public Media and Public Radio
Producers: Jennifer Russell and Sally Swift

This American Life
Host: Fred Armisen, Ben Calhoun, and Ira Glass
Area: NPR
Producer: Ben Calhoun

Special/Documentary

CBS Sunday Morning: “Eat, Drink and be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Eating Alabama
Network: PBS
Producers: Andrew Beck Grace and Bartley Powers

The Harvey Girls: Opportunity Bound
Network: PBS
Producer: Katrina Parks

Television Program, in Studio or Fixed Location

Heartland Table
Host: Amy Thielen
Network: Food Network
Producers: Random House Television and Tavola Production

Lidia’s Kitchen
Host: Lidia Bastianich
Network: PBS
Producer: Tavola Production

Martha Stewart’s Cooking School
Host: Martha Stewart
Network: PBS
Producers: Greta Anthony, Christina Deyo, Michael Morrison, Martha Stewart, Calia Van Dyk, and Lisa Wagner

Television Program, on Location

A Chef’s Life
Host: Vivian Howard
Network: PBS
Producers Cynthia Hill and Markay Media

Lidia Celebrates America: Freedom and Independence
Host: Lidia Bastianich
Network: PBS
Producer: Anne Adams, Mimi Adams, Lidia Bastianich, Laurie Donnelly, Shelly Burgess Nicotra, and Rob Tate

The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Jared Adrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

Television Segment

American Journey
Host: Tom Foreman
Network: CNN and CNN.com
Producer: Jeremy Harlan and Sarah LeTrent

CBS Sunday Morning
Host: Martha Teichner
Network: CBS
Producer: Jon Carras and Mary Raffalli

Friday Arts, Art of Food
Network: WHYY-TV
Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional

Cook Smarter
chefsteps.com
Host: Grant Lee Crilly
Producer: Kristina Krug

Thirsty For…
youtube.com/tastemade
Producer: Jay Holzer and Eric Slatikin

Upwave Eat Videos
upwave.com
Hosts: Pancho Gatchalian, Sarah Mastracco, and Jamie Tiampo
Producers: SeeFood Media, Space Station Media, and Upwave

Video Webcast, on Location

Dark Rye
darkrye.com
Producers: Clyde Burley, Ira Chute, and Kelly Le Castre

Kitchen Vignettes
kitchenvignettes.blogspot.com/PBS
Producer: Aube Giroux and Matt Schoch

The Perennial Plate: Europe and South Asia
theperennialplate.com
Hosts: Mirra Fine and Daniel Klein
Producers: Mirra Fine and Daniel Klein

Outstanding Personality/Host

Host: Ina Garten
Barefoot Contessa: Back to Basics
Network: Food Network

Host: Sara Moulton
Sara’s Weeknight Meals
Network: PBS

Host: Andrea Robinson
The 30-Minute Wine Whiz
andreawine.com

2014 James Beard Foundation Journalism Awards

For articles published in English in 2013. Winners will be announced on May 2, 2014.

Cooking, Recipes, or Instruction

Scott Mowbray and Ann Taylor Pittman
Cooking Light
“7 Simple Ways to Become a Better Cook”

Andy Ricker
Saveur
“The Star of Siam”

Various Editors
Bon Appétit
“How to Cook Right Now”

Food and Culture

John Birdsall
Lucky Peach
“America, Your Food Is So Gay”

Lauren Collins
The New Yorker
“Fire-Eaters”

Corby Kummer
Smithsonian
“Can Starbucks Do for the Croissant What it Did for Coffee?”

Food and Travel

Greg Larson
Lucky Peach
“Traveling in the North Country”

Nick Paumgarten
Bon Appétit
“Lunch at 8,500 Ft.”

Gary Shteyngart
Travel + Leisure
“Maximum Bombay”

Food Coverage in a General-Interest Publication

San Francisco Chronicle
“Food & Wine” Section
Various Editors

The Wall Street Journal
“Off Duty” Section
Beth Kracklauer

Washingtonian
“Taste” Section
Todd Kliman and Ann Limpert

Food Politics, Policy, and the Environment

Maryn McKenna
Food & Environment Reporting Network and Medium
“Imagining the Post-Antibiotics Future”

Eli Saslow
The Washington Post
“Food Stamps”

Craig Welch
The Seattle Times
“Sea Change: The Pacific’s Perilous Turn”

Food-Related Columns

Tamar Haspel
The Washington Post
Unearthed

Kristen Miglore
Food52
Genius Recipes

Adam Sachs
Bon Appétit
The Obsessivore

Group Food Blog

The Braiser

Eater National

First We Feast

Health and Well-Being

Elizabeth Gunnison Dunn
The Wall Street Journal
“This is Not a Carbonara”

Sidney Fry, MS, RD
Cooking Light
“Salt”

Rachael Moeller Gorman
EatingWell
“The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels”

Humor

Ira Chute
Dark Rye
A Vision of Post-Apocalyptic Cuisine: Frankenchicken

Lisa Hanawalt
Lucky Peach
“On the Trail with Wylie”

Monica Hesse
The Washington Post
“Gwyneth Paltrow: We Love to Hate Her, But We’ll Buy Her Cookbook Anyway”

Individual Food Blog

Food for the Thoughtless
Michael Procopio

Homesick Texan
Lisa Fain

Poor Man’s Feast
Elissa Altman

Personal Essay

Fuchsia Dunlop
Lucky Peach
“Dick Soup”

Elizabeth Gilbert
Outside
“Don’t Mess with Perfect”

Gabrielle Hamilton
Bon Appétit
“Guess Who’s Coming to Dinner?”

Profile

Alex Halberstadt
The New York Times Magazine
“The Transformational Power of the Right Spice”

Francis Lam
Lucky Peach
“A Day on Long Island with Alex Lee”

Peter Meehan
Lucky Peach
“Life, and How It Happens to a Cook”

Visual Storytelling

Jeff Allen, Jonathan Boncek, Andrew Cebulka, Allston McCrady, and Susan Puckett
The Local Palate
“Dinin’ Down in the Delta,” “Ferm Belief,” “Fire It Up,”

Chris Higdon, Jessie Kriech-Higdon, and Jen White
Spenser Magazine
“Controlled Burn,” “Lead Us Into Temptation,” “The South’s Sweet Elixir”

James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredika Stjärne
Food & Wine
“Best New Chef All Stars,” “Oysters & Gumbo: A Chef’s New Orleans Party,” “Vegetables Now”

Wine, Spirits, and Other Beverages

Ray Isle
Food & Wine
“The Battle for America’s Oldest Vines”

Josh Ozersky
The Wall Street Journal
“Bourbon Mania!”

Besha Rodell
Punch
“40 Ounces to Freedom”

Craig Claiborne Distinguished Restaurant Review Award

Alison Cook
Houston Chronicle
“Corkscrew BBQ a New Houston Classic,” “The Cosmic Soup of Pho Hung,” “The Pass Unleashes Plates of Playfulness”

Alan Richman
GQ
“Alan Richman Walks Into a Jewish Deli…,” “The Elm: Is Brooklyn Ready for Sophisticated Dining?,” “ZZ’s, the Most Expensive 58 Minutes in New York Dining”

Besha Rodell
L.A. Weekly
“Black Hogg Down,” “Outback Steakhouse Review: Please Don’t Call This Food Australian,” “Sqirl Review: Jessica Koslow’s Tiny Restaurant Is Serving Some of the Best Food in L.A.”

MFK Fisher Distinguished Writing Award

Francis Lam
Bon Appétit
“Better with Age”

Guy Martin
Garden & Gun
“A Tale of Two Kitchens”

John Jeremiah Sullivan
Lucky Peach
“I Placed a Jar in Tennessee”

2014 James Beard Foundation Book Awards

For books published in English in 2013. Winners will be announced on May 2, 2014.

American Cooking

I Love New York: Ingredients and Recipes
Daniel Humm and Will Guidara
(Ten Speed Press)

The New Midwestern Table: 200 Heartland Recipes
Amy Thielen
(Random House)

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
John Currence
(Andrews McMeel Publishing)

Baking and Dessert

The Art of French Pastry
Jacquy Pfeiffer with Martha Rose Shulman
(Knopf)

Sweet
Valerie Gordon
(Artisan)

Tartine Book No. 3: Modern Ancient Classic Whole
Chad Robertson
(Chronicle Books)

Beverage

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Tony Conigliaro
(Ten Speed Press)

The Drunken Botanist: The Plants That Create the World’s Great Drinks
Amy Stewart
(Algonquin Books)

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste
Jon Bonne
(Ten Speed Press)

Cooking from a Professional Point of View

Historic Heston
Heston Blumenthal
(Bloomsbury)

Manresa: An Edible Reflection
David Kinch with Christine Muhlke
(Ten Speed Press)

René Redzepi: A Work in Progress
René Redzepi
(Phaidon Press)

Focus on Health

Gluten-Free Girl Every Day
Shauna James Ahern with Daniel Ahern
(Houghton Mifflin Harcourt)

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good
Mark Bittman
(Clarkson Potter Publishers)

Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less
Ellie Krieger
(Houghton Mifflin Harcourt)

General Cooking

One Good Dish
David Tanis
(Artisan)

Smoke: New Firewood Cooking
Tim Byres
(Rizzoli New York)

Try This at Home: Recipes from My Head to Your Plate
Richard Blais
(Clarkson Potter Publishers)

International

Every Grain of Rice: Simple Chinese Home Cooking
Fuchsia Dunlop
(W. W. Norton & Company)

Return to the Rivers: Recipes and Memories of the Himalayan River Valleys
Vikas Khanna with Andrew Blackmore-Dobbyn
(Lake Isle Press)

Sauces & Shapes: Pasta the Italian Way
Oretta Zanini DeVita and Maureen B. Fant
(W. W. Norton & Company)

Photography

Historic Heston
Photographer: Romas Foord
(Bloomsbury USA)

Mast Brothers Chocolate
Photographer: Tuukka Koski
(Little, Brown and Company)

René Redzepi: A Work in Progress
Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team
(Phaidon Press)

Reference and Scholarship

A History of Food in 100 Recipes
William Sitwell
(Little, Brown and Company)

Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
Helen Zoe Veit
(The University of North Carolina Press)

Soul Food: The Surprising Story of an American Cuisine One Plate at a Time
Adrian Miller
(The University of North Carolina Press)

Single Subject

Culinary Birds: The Ultimate Poultry Cookbook
John Ash with James O. Fraioli
(Running Press)

Fish: 54 Seafood Feasts
Cree LeFavour
(Chronicle Books)

In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods
Taylor Boetticher and Toponia Miller
(Ten Speed Press)

Vegetable Focused and Vegetarian

Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
Sarah Copeland
(Chronicle Books)

River Cottage Veg
Hugh Fearnley-Whittingstall
(Ten Speed Press)

Vegetable Literacy
Deborah Madison
(Ten Speed Press)

Writing and Literature

A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road
Edited by James Oseland
(Lonely Planet)

Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
Luke Barr
(Clarkson Potter Publishers)

Salt Sugar Fat: How the Food Giants Hooked Us
Michael Moss
(Random House)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2, 2014.

2014 James Beard Foundation Outstanding Restaurant Design Awards

Winners will be announced on May 5, 2014.

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2011)

Design Firm: Assimilation Design Lab LLC and Otto Architects LLC
Designers: Josh Otto and David Whipple
Project: Tria Taproom, Philadelphia

Design Firm: Huxley Wallace Collective
Designers: Joshua Henderson and Matthew Parker
Project: Westward, Seattle

Design Firm: Lawton Stanley Architects
Designers: Maria Contreras, Christopher Lawton, and Micah Stanley
Project: Grace, Chicago

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2011)

Design Firm: Jensen ArchitectsDesigners: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy PluessProject: Shed, Healdsburg, CA

Design Firm: Munge LeungDesigner: Sai Leung and Alessandro MungeProject: Hawksworth Restaurant, Vancouver

Design Firm: Slade ArchitectureDesigners: Hayes Slade and James Slade Project: Virgin Atlantic Airway’s Clubhouse at Newark Liberty International Airport, Newark, NJ

2014 James Beard Foundation Restaurant and Chef Awards

Best Chef: Great Lakes (IL, IN, MI, OH)

Dave Beran, Next, Chicago

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie Restaurant, Western Springs, IL

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Cathal Armstrong, Restaurant Eve, Alexandria, VA

Spike Gjerde, Woodberry Kitchen, Baltimore

Brad Spence, Amis, Philadelphia

Vikram Sunderam, Rasika, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Justin Aprahamian, Sanford, Milwaukee

Paul Berglund, The Bachelor Farmer, Minneapolis

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Kevin Nashan, Sidney Street Café, St. Louis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: New York City (Five Boroughs)

April Bloomfield, The Spotted Pig

Dan Kluger, ABC Kitchen

Mark Ladner, Del Posto

Jonathan Waxman, Barbuto

Michael White, Marea

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Jamie Bissonnette, Coppa, Boston

Joanne Chang, Flour Bakery + Café, Boston

Gerry Hayden, The North Fork Table & Inn, Southold, NY

Matt Jennings, Farmstead Inc., Providence, RI

Michael Leviton, Lumière, Newton, MA

Barry Maiden, Hungry Mother, Cambridge, MA

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Jason Franey, Canlis, Seattle

Naomi Pomeroy, Beast, Portland, OR

Ethan Stowell, Staple & Fancy, Seattle

Cathy Whims, Nostrana, Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Ryan Prewitt, Pêche Seafood Grill, New Orleans

Alon Shaya, Domenica, New Orleans

Sue Zemanick, Gautreau’s, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Kathy Cary, Lilly’s, Louisville, KY

Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Kevin Binkley, Binkley’s, Cave Creek, AZ

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Chris Shepherd, Underbelly, Houston

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Daniel Patterson, Coi, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

Best New Restaurant

Betony, NYC

Carbone, NYC

Coqueta, San Francisco

Estela, NYC

Pêche Seafood Grill, New Orleans

Outstanding Wine, Beer, or Spirits Professional

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Garrett Oliver, Brooklyn Brewery, Brooklyn, NY

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

David Wondrich, spirits educator, Brooklyn, NY

Outstanding Wine Program

A16, San Francisco

Bar Boulud, NYC

The Barn at Blackberry Farm, Walland, TN

FIG, Charleston, SC

The Little Nell, Aspen, CO

Outstanding Bar Program

Bar Agricole, San Francisco

The Bar at the NoMad Hotel, NYC

Clyde Common, Portland, OR

Maison Premiere, Brooklyn, NY

The Violet Hour, Chicago

Outstanding Service

Presented by Stella Artois®

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Blue Hill, NYC

Quince, San Francisco

The Restaurant at Meadowood, St. Helena, CA

Topolobampo, Chicago

Vetri, Philadelphia

Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Dominique Ansel, Dominique Ansel Bakery, NYC

Dana Cree, Blackbird, Chicago

Belinda Leong, b. patisserie, San Francisco

Dahlia Narvaez, Osteria Mozza, Los Angeles

Christina Tosi, Momofuku, NYC

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy’s Back Street Kitchen)

Caroline Styne, Los Angeles (Lucques, A.O.C., Tavern, and others)

Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)

Rising Star Chef of the Year

Presented by S.Pellegrino® Sparkling Natural Mineral Water
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Jimmy Bannos Jr., The Purple Pig, Chicago

Katie Button, Cúrate, Asheville, NC

Jessica Largey, Manresa, Los Gatos, CA

David Posey, Blackbird, Chicago

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Outstanding Restaurant

Presented by Acqua Panna® Natural Spring Water

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service.
Candidates must have been in operation for at least 10 or more consecutive years.

Hearth, NYC

Highlands Bar and Grill, Birmingham, AL

The Slanted Door, San Francisco

Spiaggia, Chicago

wd~50, NYC

Outstanding Chef

Presented by All-Clad Metalcrafters

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, McCrady’s, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

David Kinch, Manresa, Los Gatos, CA

Nancy Silverton, Pizzeria Mozza, Los Angeles

Marc Vetri, Vetri, Philadelphia

2014 James Beard Foundation America’s Classics

Hansen’s Sno Bliz, New Orleans
Owner: Ashley Hansen

Nick’s Italian Café, McMinnville, OR
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

Olneyville New York System, Providence, RI
Owners: Stephanie Stevens Turini and Greg Stevens

Perini Ranch Steakhouse, Buffalo Gap, TX
Owners: Lisa and Tom Perini

Sokolowski’s University Inn, Cleveland
Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski

2014 James Beard Foundation Who’s Who of Food & Beverage in America

Edward Behr
Food Writer
St. Johnsbury, VT

John Besh
Chef and Restaurateur
New Orleans

David Chang
Chef and Restaurateur
NYC

Barry Estabrook
Writer
Vergennes, VT

Paul Kahan
Chef and Restaurateur
Chicago

Sherry Yard
Pastry Chef and Author
Los Angeles

2014 James Beard Foundation Humanitarian of the Year

Matt Haley, Philanthropist and Restaurateur, Rehoboth Beach, Delaware

2014 James Beard Foundation Lifetime Achievement Award

Sirio Maccioni, Le Cirque, NYC

The Butcher, The Baker, The Wine and Cheese Maker Wins Best International Gourmand Cookbook Award for Best Local Cuisine Book in Canada

Jennifer Schell

Awesome news for Jennifer Schell! Still time to buy for XMAS presents. GLV

Jennifer Schell, author of The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook has been honoured with the award for “Best Local Cuisine cookbook in Canada” at the Gourmand World Cookbooks Awards The Gourmand World Cookbook Awards are often compared by journalists to the “Oscars”.

Founded in 1995 by Edouard Cointreau, from the Cointreau liqueur and Cognacs Frapin and Remy Martin family, the Gourmand World Cookbook Awards is the premier awards of its type. It’s held in conjunction with the Paris Cookbook Fair and over 150 countries enter the awards each year, totalling several thousand books, all competing for the title of “Best in the World” in each of the 50+ categories.

The Butcher, The Baker, The Wine and Cheese Maker will go on to compete against winners in the same category in other countries for The Best in the World. The results will be announced on May 20-21, 2014 at the annual Awards event. It will take place in Beijing during the first “Beijing Cookbook Fair”, May 19-21, 2014.
For more information: visit the Gourmand World Cookbook Awards at www.cookbookfair.com
 
About the Book
This cookbook features over 160 contributors including chefs, farmers, artisans  and award winning winemakers and also includes Okanagan family recipes that have been handed down for generations.  Recipes include contributions from Chefs Rod Butters, Paul Cecconi, Bernard Casavant, Mark Filatow, Sandrine Martin-Raffault, Grant DeMontreuil and Natasha Schooten whose stories are paired with the stories of the farmers, artisans and winemakers they work alongside.  This book is a virtual who’s who in the culinary world of the Okanagan and a celebration of its rich farming history and of all of the passionate people behind the recipe who create our food.
Copies can be purchased online or at the list of retailers listed at: http://www.anokanagancookbook.com/An_Okanagan_Cookbook/Purchase_Books.html

Inquiries and interviews: Jennifer Schell

anokanagancookbook@shaw.ca

Taste Canada – Food Writing Awards 2013

marilyn smithCongratulations to the winners of the 2013 Awards.  Good to see our pal and Quinoa master Marilyn Smith in there.  All great books worth of a place on your shelf. GLV

Taste Canada the food writing awards drew 64 submissions this year, a brilliant snapshot of the vibrancy and diversity of Canadian culinary publishing.  The winners were announced at the well-attended Award Ceremony and Gala Reception on the 4th November at the Arcadian Court in Toronto, hosted by Stefano Faita of CBC TV’s In the Kitchen with Stefano Faita.

CULINARY NARRATIVES:  

French Kids Eat Everything (And Yours Can Too). Le Billon, Karen. Harper Collins Publishers.

“The research is impressive.” “Timely and relevant for a whole new generation of parents;” “Delightful to read” – The jury

GENERAL COOKBOOKS/LIVRES DE CUISINE GÉNÉRALE: 

Canada’s Favourite Recipes.  Murray, Rose and Baird, Elizabeth. Whitecap Books.

“Recipes cover a broad-enough range of topics to keep the home cook riveted for some time;” “It covers everything you might ever want to cook, bake, preserve or sip and it reads in places like a diary.” – The jury

Toqué! Les artisans d’une gastronomie québécoise.  Laprise, Normand.  Les Éditions du passage.

”Je ne peux en dire assez sur ce livre! Une vraie beauté;” “Pour les recettes,  la dynamique inspirant, la progression des travaux fait qu’elles se réalisent sans anicroche” – Le jury

REGIONAL/CULTURAL COOKBOOKS

Burma: Rivers of Flavor.   Duguid, Naomi.  Random  House of Canada.

“A very in-depth cookbook that reflects a lot of research and time spent with locals;” “I have confidence in the authenticity of the information, recipes and ingredients.” – The jury

SINGLE-SUBJECT COOKBOOKS/ LIVRES DE CUISINE SUJET UNIQUE

The Book of Kale: The Easy-to-Grow Superfood80+ Recipes. Hanna, Sharon.

“It has real personality and charm and the overall results are delicious.” “The book has integrity, heart and pure deliciousness.” – The jury

Cabane à sucre Au pied de Cochon: Le sirop d’erable. Picard. Martin. Restaurant Au pied de cochon.

“Brillant et original. Un thème qui est évidemment très proche du cœur des Canadiens;” “C’est un livre d’art”- Le jury

TASTE CANADA/CBC PEOPLE’S CHOICE AWARD 

The Taste Canada/CBC People’s Choice Award was run as a contest at cbc.ca/books for three weeks, and offered the public a chance to vote for their favourite book on the Taste Canada shortlist, and win great prizes, including kitchen equipment from Zwilling J.A. Henckels, and cookbooks.   Thousands of entries later, The Vegetarian’s Complete Quinoa Cookbook by Mairlyn Smith, ed. and the Ontario Home Economics Association was announced as this year’s winner by Gill Deacon of CBC Radio’s Here and Now. 

TASTE CANADA HALL OF FAME

ELIZABETH BAIRD:  Elizabeth Baird’s distinguished career in food began with an invitation from publisher James Lorimer to write a book about Canadian cooking. Classic Canadian Cooking, published in 1974, was her entrée into food writing.  She went on to work at various newspapers, but it was her work as food editor of Canadian Living Magazine – for 20 years – that truly made her a household name.  Along with magazines, there were other opportunities in radio and television – especially Canadian Living Cooks on the Food Network.  And then there were cookbooks, over 30 of them in all, most notably The Complete Canadian Living Cookbook. Elizabeth is the recipient of numerous awards and honours including the Founder’s Award from Cuisine Canada, a National Magazine Award, a Silver Ladle from the Toronto Culinary Guild, and she was also named the Women’s Culinary Network’s Woman of the Year. Most recently, she was appointed a Member of the Order of Canada.

POSTHUMOUS INDUCTEES

MÈRE EMÉLIE CARON – 1808-1888

Mère Emélie Caron is a prominent example of the many 19th-century women in religious orders who devoted themselves to feeding the poor with nutritious and tasty foods. She was the second mother superior of the Sisters of Providence, and hers is the only name officially attached to Directions diverses, a cookbook that was originally prepared for use at the sisters’ Mother House and subsequently became a standard kitchen reference at many of Québec’s Catholic institutions. First published in 1878, Directions diverses prompted eight editions up to 1913. Its recipes reflect the culinary tastes of the time, with the inclusion of English and American as well as French and traditional Québecois foods

HELEN GOUGEON – 1924-2000

Ottawa-born Helen Gougeon was a cookbook author, food journalist, and radio and television personality who was best known as an early advocate of ethnic cuisine in Canada and an enthusiastic promoter of regional Canadian cooking. Gougeon’s pioneering Cooking…with an Accent (1946) fostered Canadian interest in ethnic recipes long before the multi-cultural movement made this fashionable. She made Canadian regional cuisine accessible on a national scale by publishing recipes in her newspaper columns that had previously been known mostly through community cookbooks. Gougeon’s columns on cooking appeared in Canadian Living, the Montreal Gazette, the Montreal Standard, the Ottawa Journal and Weekend Magazine. Her broadcasting credits included the CBC television series “Bon Appetit”.

Taste Canada―The Food Writing Awards annually recognize and celebrate superior writing and publishing throughout Canada’s culinary world, both English and French.

Decades of Decadence

decadesWhile the Best of Bridge has always been my go to for old-school recipes, I now have another cookbook on the shelf which is a treat to both read and cook from.  Rebecca Klemke has managed to pen a memoir to her grandmother and a recipe book all in one.  Take more than a few moments to enjoy her writing and anecdotes of her food memories throughout the past few decades in her family kitchen.  There certainly aren’t  any molecular gastronomy techniques or fancy foams between these covers, but experienced and beginner cooks will enjoy her recipes and stellar cooking tips.

Randomly flipping open a page I am taught how to roast poultry, step by step.  Another flip gives me a superb recipe for pizza dough, tips and topping suggestions.  One more flip and I’m making a chilled asparagus and almond soup and another a proper cheese sauce for veggies or a veal wiener schnitzel

These are recipes not to be forgotten and building blocks from which to start or expand your recipe repertoire.  Now get out those saucepans and make a big mess cooking up some love in your kitchen for your very own family, or perhaps some especially deserving friends.

http://www.rkkitchen.com

The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook Celebrates the Stars of the Culinary Okanagan

Authored by food and wine columnist Jennifer Schell, the cookbook, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrating the Okanagan’s food culture and cuisine is set to hit bookshelves November 2012.

Described by Schell as a “love letter to all who have created, grown and nurtured our special ‘place’ on this earth”, An Okanagan Cookbook explores the stories and the relationships between the land, the food, the people and ultimately the recipes and tastes which reach the table.

Each recipe is not just tablespoons of this and cups of that, but a story of the history and biography of the people who put the food on your plate.  With more than 120 contributions from the region’s best chefs, winemakers and food producers, An Okanagan Cookbook brings together the remarkable traditions and kitchen innovations of the Okanagan Valley that is quickly establishing itself as a culinary destination.

A beautiful Citrus Sockeye Salmon from Chef Liam McNulty of Nk’Mip Patio Restaurant accompanies the story of the Okanagan Nation Alliance and their efforts to return the Sockeye Salmon to Okanagan Lake, giving readers and cooks the inside story behind this not so standard ingredient.

Spot Prawn Risotto with Organic Greens from British Columbia Restaurant Hall of Fame Chef Bernard Casavant highlights the greens supplied by innovative urban farmer Curtis Stone.  While Chef Bernard works wonders with the spot prawns, a provincial delicacy known around the world for their sweet delicate flavor, the final dish is dressed with greens from Green City Acres, a hodgepodge of high quality, high producing gardens that Curtis Stone has transformed from the front and back lawns of property owners scattered around the city of Kelowna.  This seasonal dish has a suggested wine pairing with the legendary winemaker Howard Soons’ Sandhill ‘Small Lots’ Viognier.

Jennifer Schell is at heart a farmer and a passionate champion and supporter of the Okanagan’s vibrant farming and wine industry.  With The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook, she has created a culinary journey through the valley while sharing the stories and camaraderie of the chefs, winemakers and food producers who work together creating a memorable experience.

The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook is available for purchase throughout the Okanagan in November 2012, or you can order your copy by visiting www.anokanagancookbook.com

 

 

Canadian Chefs Create Lager-Inspired Cookbook

THE “PILSNER URQUELL PERFECT PAIRINGS COOKBOOK” MERGES CANADIAN FLAVOURS WITH THE ORIGINAL PILSNER

Thirty-eight celebrated chefs from across Canada have contributed their favourite Pilsner Urquell-inspired recipes to a limited edition cookbook designed for the chef-at-home.  From Braised Alberta Spring Creek Beef Short Ribs to Haute Poutine with Duck Confit and Quebec Cheese Curds, the PILSNER URQUELL PERFECT PAIRINGS COOKBOOK takes Canadian flavours to new heights by utilizing the rich, full-bodied lager as a recipe component or accompaniment. The cookbook will be available for a small donation at a series of tasting events, along with select participating restaurants, this Fall.  All proceeds will benefit students at Pilsner Urquell’s partner chef schools – the Pacific Institute of Culinary Arts in Vancouver and Liaison College Downtown Campus in Toronto.

 “It was really exciting to see top chefs from across the country flex their creative culinary muscle and develop an array of unique, mouth-watering dishes – from appetizers to dessert,” says Stewart Cowan, General Manager of Pilsner Urquell in Canada.  “As the world’s first golden lager, Pilsner Urquell revolutionized the beer world.  We believe this collection of exceptional recipes will help revolutionize the concept of cooking with beer.”

From Chef Vikram Vij of the acclaimed Vij’s restaurant, to Chef Cory Vitiello of the highly praised Harbord Room, to Chef Jason Bangerter of Oliver & Bonacini’s celebrated restaurant, Luma – the PILSNER URQUELL PERFECT PAIRINGS COOKBOOK has successfully brought together best in class chefs from coast to coast. “It’s an honour to be showcased amongst such a standout group of chefs,” says Chef Vitiello.  “This country is rife with culinary talent, and it’s wonderful to be part of a project that raises the profile of Canada’s diverse restaurant offerings, while supporting the next generation of Canadian chefs.”

For those who prefer to savour a meal versus make it themselves, each of the 38 participating restaurants will feature their recipe on their menu during the month of November 2012.

PARTICIPATING RESTAURANTS

  • 1410 World Bier Haus  Calgary, Alberta
  • Against the Grain  Toronto, Ontario
  • Alloy  Calgary, Alberta
  • Banana Leaf Malaysian Cuisine  Vancouver, British Columbia
  • The Bier Market  Toronto, Ontario
  • Biff’s Bistro  Toronto, Ontario
  • Bistecca Italian Steakhouse and Wine Bar Edmonton, Alberta
  • Black Dog Bistro  Manotick, Ontario
  • Black Shop  Cambridge, Ontario
  • Blue on Water  St. John’s, Newfoundland and Labrador
  • Bon Rouge  Victoria, British Columbia
  • Catch  Toronto, Ontario
  • CHARCUT Roast House  Calgary, Alberta
  • Church Aperivito Bar  Toronto, Ontario
  • Coast with the Glowbal Collection of Restaurants  Vancouver, British Columbia
  • CRAFT Beer Market  Calgary, Alberta
  • Mantles Restaurant & Lounge  Sun Peaks, British Columbia
  • Deluxe  White Rock, British Columbia
  • Establishment Lounge  Vancouver, British Columbia
  • The Harbord Room  Toronto, Ontario
  • Hardward Grill  Edmonton, Alberta
  • Horizons Restaurant  Burnaby, British Columbia
  • KiWe Kitchen  Toronto, Ontario
  • La Terrazza  Vancouver, British Columbia
  • Liaison College of Culinary Arts – Downtown Location Toronto, Ontario
  • Luma  Toronto, Ontario
  • The Marquis  Vancouver, British Columbia
  • Murrieta’s Bar & Grill  Edmonton, Alberta
  • Pacific Institute of Culinary Arts – Bistro 101     Vancouver, British Columbia
  • Pescatores Seafood & Grill  Victoria, British Columbia
  • Pinnacle Hotel at the Pier – The Lobby Restaurant & Lounge  North Vancouver, British Columbia
  • Prohibition Gastrohouse  Toronto, Ontario
  • Ruth’s Chris Steak House  Edmonton, Alberta
  • Sole Restaurant and Wine Bar  Waterloo, Ontario
  • The Springs Restaurant  London, Ontario
  • Vij’s  Vancouver, British Columbia
  • Vintage Chophouse & Tavern  Calgary, Alberta


TASTING EVENTS SCHEDULE

Tasting events will be helmed by participating chefs and students from Pilsner Urquell’s partner chef schools and will feature small bites inspired by the PILSNER URQUELL PERFECT PAIRINGS COOKBOOK.  Cookbooks will be available to customers for a small donation to support students at said chef schools.

Toronto:

Saturday, October 27th – Summerhill LCBO (10 Scrivener Square) 11 AM – 3 PM

Friday, November 2nd – Bayview Village LCBO (2901 Bayview Avenue) 2 PM – 6 PM

Saturday, November 3rd – Bloor West LCBO (2180 Bloor Street West) 12 PM – 4 PM

              Vancouver:

                             Thursday, October 25th – Legacy Liquor Store (1622 Manitoba Street) 4 PM – 7 PM

                             Thursday, November 1st – Legacy Liquor Store (1622 Manitoba Street) 4 PM – 7 PM

                              Friday, November 2nd – BC Liquor Store 39th and Cambie (5555 Cambie Street) 4 PM – 8 PM

              Calgary:

                             Thursday, November 1st – Willow Park (10801 Bonaventure Drive SW) 7 PM – 9 PM

About Pilsner Urquell

In 1842, visionary brewer, Josef Groll, changed the face of the beer world by introducing the world’s first golden lager.  He named it Pilsner in honour of the Bohemian city, Pilsen, where it was first – and continues to be – brewed. For centuries, Pilsner Urquell’s brewmasters have dedicated themselves to maintaining the integrity of the fine golden lager, passing the secrets of their brewing techniques down through the generations so that Pilsner Urquell can ultimately remain the uncompromised original.

Pilsner Urquell is coveted by discerning beer drinkers around the world, including Canada, the United States, Europe, Czech Republic, Germany, Hungary, Italy, Poland, Russia, Slovakia, South Africa, Spain, Sweden, The Netherlands, and United Kingdom.

The Soup Sisters Cookbook now available across North America

With 100 recipes arranged by season, The Soup Sisters Cookbook is a truly unique way to enjoy heartwarming soups throughout the year. The Soup Sisters Cookbook showcases scrumptious recipes from the “souper volunteers” of the Soup Sisters and recipes from many of Canada’s top celebrity chefs–including Michael Stadtlander, Bonnie Stern, Lucy Waverman, Massimo Capra, Anna Olson, Michael Bonacini and Elizabeth Baird.

There is advice on making and storing stock; the equipment and techniques you need for successful soup making; and full list of essential pantry ingredients. It is certain to appeal to soup-lovers everywhere!

The pages are filled with an abundance
of ‘souper’ beautiful photographs styled
and photographed by Julie Van Rosendaahl,
and illustrations by Pierre A. Lamielle.

 With every sale of this book, a much-needed bowl of soup will find its way to 

someone in need.        

Taste Canada―The Food Writing Awards 2012 Announcement of Short Lists

Taste Canada―The Food Writing Awards drew 73 submissions this year, a brilliant snapshot of the vibrancy and diversity of Canadian culinary publishing.  The winners will be announced, together with the names of the jurors, at the Award Ceremony and Gala Reception on Monday, 5 November, at the newArcadian Court inToronto.

 

CULINARY NARRATIVES:

 

Leslie Beck’s Longevity Diet.  Leslie Beck.  PenguinCanada

The Boreal Herbal.  Beverley Gray. Aroma Borealis Press

Unquenchable.  Natalie MacLean. Doubleday Canada Publishing Group

Genèse de la cuisine québécoise.  Jean-Marie Francoeur.  Fides

Une agriculture qui goûte autrement.  Hélène Raymond and Jacques Mathé.  Éditions MultiMondes

Revel 2012 : Guide des champagnes et des autres bulles.  Guénaël Revel.  Modus Vivendi

GENERAL COOKBOOKS:

Whitewater Cooks with Friends.  Shelley Adams.  Alicon Holdings Ltd

 

Odd Bits.  Jennifer McLagan.  HarperCollins Publishers

Chef Michael Smith’s Kitchen.  Michael Smith.  Penguin Canada

L’univers gourmand de Jean-Luc Boulay.  Anne L Desjardins and Jean-Luc Boulay.  Les Éditions Transcontinental

À la di Stasio 3.  Josée Di Stasio.  Flammarion Québec

L’artisan culinaire.  Sébastien Houle.  Modus Vivendi

 REGIONAL/CULTURAL COOKBOOKS:

The Ontario Table.  Lynn Ogryzlo.  Epulum Books Inc

Made in Italy.  David Rocco.  HarperCollins Publishers

Market Chronicles.  Susan Semenak.  Les Éditions Cardinal

Asie: Un voyage culinaire.  Vincent Beck and Diem Ngoc Phan. Modus Vivendi

Su: La cuisine turque de Fisun Ercan.  Fisun Ercan.  Éditions du Trécarré

Stefano Faita: Je cuisine italien.  Stefano Faita.  Éditions du Trécarré

SINGLE-SUBJECT COOKBOOKS :

Preserving.  Pat Crocker. Harper Collins Publishers

We Sure Can!  Sarah B Hood.  Arsenal Pulp Press

Spilling the Beans.   Julie Van Rosendaal and Sue Duncan.  Whitecap Books

Nos 200 meilleurs desserts et biscuits.  Coup de Pouce.  Les Éditions Transcontinental

Saisis.  Louis-François Marcotte.  Flammarion Québec

Sous le charme des courges et des citrouilles.  Louise Gagnon, Louise.  Les Éditions de L’Homme

 

Taste Canada―The Food Writing Awards is an evolution of the former Canadian Culinary Book Awards.  These newly branded Awards will annually continue to recognize and celebrate superior writing and publishing throughoutCanada’s culinary world, both English and French, while acknowledging and respecting the authority and history of the original Awards.

www.tastecanada.org

Vancouver Cooks2 Cookbook Signing

MAKE A VERY SPECIAL COOKBOOK EVEN MORE SPECIAL THIS HOLIDAY SEASON

Give yourself the gift of year round recipes or give a unique gift for the foodie on your list and support food based charities in your area

Thursday, December 15th join some of Vancouver’s top chefs for an exclusive book signing of Vancouver Cooks2, with wine and canapés, from 5pm – 7pm at Vancouver’s acclaimed cook book store, Barbara-Jo’s Books to Cooks.

Vancouver Cooks2 is a Chefs’ Table Society of BC collaborative cookbook with recipes from top chefs and top restaurants across British Columbia. Using local ingredients from across the region, celebrity chefs, top restaurant chefs and rising stars have created a book both wonderful for giving and wonderful for keeping. With recipes tested by home cook expert Joan Cross, the recipes are sometimes exotic, sometimes down to earth and always “doable”.

Your donation to the Chefs’ Table Society, benefiting BC Food Banks, “Project Chef” and “Growing Chefs”, of $10 gets you a chance to mingle and nibble with chefs, have your book signed, see some cooking demonstrations, and for those who purchase the cookbook, your $10 is deducted from the cover price which makes purchasing the book a very reasonable gift cost – Soft cover $25 ($15 after $10 donation); Hard cover $40 ($30 after $10 donation)

Thursday, December 15th

5pm – 7pm

Chefs’ Table Society of BC at Barbara-Jo’s Books to Cooks

1740 West 2nd Avenue (half a block east of Burrard)
Vancouver, BC 604-688-6755

www.bookstocooks.com

bookcook@intergate.bc.ca

Vancouver Cooks2

$25 soft cover ($15 after $10 donation) $40 hard cover ($30 after $10 donation)

Drop-ins welcome, reservations appreciated (so we can prepare enough food!) at info@chefstablesociety.com or by phone at Books to Cooks at 604-688-6755

RESULTS OF THE 2011CANADIAN CULINARY BOOK AWARDS

The winners of the 2011 Canadian Culinary Book Awards were announced at a gala awards ceremonyat the Royal Agricultural Winter Fair.  Eighty-two entries in six categories in two languages were entered this year, and represented a grand sweep of the range and expertise of culinary publishing in Canada.

ENGLISH SPECIAL INTEREST

GOLD
Sarah Elton
Locavore: From Farmers’ Fields to Rooftop Gardens – How Canadians Are Changing the Way We Eat
HarperCollins Canada

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times — these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food. We learn how a group of New Brunswick farmers saved the family farm, why artisanal cheese in Quebec is so popular and how a century-old farm survives in urban British Columbia, bordered by the ocean on one side and by a new housing development on the other. We follow food culture activists as they work to preserve the genetic material of heritage plants to return once-endangered flavours to our tables.

SILVER
Sonia Day
Incredible Edibles: 43 Fun Things to Grow in the City
Firefly Books Ltd

Vegetable gardening is back! Concern about the environment and the desire to eat food unpolluted by chemicals, to buy local and to be thrifty are some of the reasons. Urbanites who have never grown a thing are now eager to try to cultivate vegetables, herbs and fruit in back and front yards, on rooftops and on balconies — in any suitable space they can find. Incredible Edibles is for anyone who’s thinking: “I’d love to try growing some herbs and vegetables. But is it too difficult? Do I have the space? Or the time?” Sonia Day focuses on edible plants that can be easily grown in a city setting, many of which are seldom featured in gardening books.

ENGLISH CANADIAN CULINARY CULTURE

GOLD
Jeff McCourt, Allan Williams & Austin Clement
Flavours of Prince Edward Island: A Culinary Journey 
Whitecap Books

Bring the taste of PEI home with you, with a stunning collection of recipes from PEI’s top chefs, enriched by photographs and stories from the island’s cooks, farmers and fishers and a foreword by Food Network star Michael Smith. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, tasting the mouthwatering dish that’s the end result is the last in a long line of adventures the island has to offer.  Each chapter focuses on one of the Island’s delicacies, and tells the story of how signature ingredients make their way from the farm, field, or ocean to your plate. It includes profiles of chefs, fishers’ tips, and an incredible array of recipes from the island’s best-known chefs.

SILVER 
Michele Genest
The Boreal Gourmet: Adventures in Northern Cooking
Harbour Publishing

As much culinary adventure story as cookbook, The Boreal Gourmet combines a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes for the home cook. These recipes are inspired by a diversity of countries, traditions and kitchens, and spring from a love affair with the indigenous foods that flourish in the boreal forests and river valleys of the Yukon. Whitehorse author and chef Michele Genest has recipes for every season supported with information on such northern plants asArtemisia frigida, or pasture sage, and its effect on the flavour of the wild Dall sheep that graze on it, the mysteries of morel mushrooms and tips on where to find them, and advice from Dawson City’s Uncle Berwyn on the proper use of birch syrup.

ENGLISH LANGUAGE COOKBOOKS AWARD

 GOLD
Michael Bonacini, Massimo Capra, & Jason Parsons
3 Chefs: The Kitchen Men
Whitecap Books & Madison Press Books

Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra, and Jason Parsons are known for the excitement they bring to the art of cooking. Now, these three top chefs have come together to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team. In Three Chefs: The Kitchen Men Michael, Massimo and Jason have combined their best recipes to create a cornucopia of tasty meals. Complimented with anecdotes and stories of growing up and learning to cook, this personal collection of recipes will delight and entertain.

 SILVER
Meeru Dhalwala & Vikram Vij
Vij’s at Home: Relax, Honey
Douglas & McIntyre

Delicious everyday Indian recipes from the authors of the multi-award-winning bestseller, Vij’s. Pull up a chair—Meeru and Vikram invite you to dinner. The owners of Vij’s and Rangoli restaurants in Vancouver have an all-new follow-up to Vij’s, the bestselling cookbook that has won numerous awards, including the Cordon d’Or Gold Ribbon International Cookbook Award. In Vij’s at Home: Relax, Honey,Meeru Dhalwala and Vikram Vij show you how to prepare the recipes they eat at home, from vegetarian dishes that go from stove to plate in less than 45 minutes to seafood, poultry and meat dishes that come together in 20 minutes then cook while you help the kids with their homework or sit down with a glass of wine.

SILVER
Moira Sanders, Lori Elstone, & Beth Goslin Maloney
Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair
Whitecap Books

Since 1854, the Harrow Fair has been attracting visitors from near and far to one of the most southern towns in all of Canada. Now, with The Harrow Fair Cookbook, everyone can enjoy the delicious traditions that make it one of the most authentic agricultural fairs in Canada. The recipes in this book reflect the author’s belief that when food is made from scratch, with wholesome, natural ingredients, it can’t help but be delicious. The Harrow Fair Cookbook will inspire you to cook with what’s local and seasonally available, as well as getting a personal tour of what is arguably the richest agricultural area in Canada. The book is filled with the best recipes from prize-winners, as well as the author’s takes on many of the classics.

FRENCH SPECIAL INTEREST AWARD

GOLD
Martin Thibault & David Lévesque Gendron: La route des grands crus de la bière
Québec Amérique.

La route des grands crus brassicoles du Québec et de la Nouvelle-Angleterre arpente le nord-est de l’Amérique à la découverte des meilleures bières offertes par les artisans-brasseurs. Véritable compagnon tant pour le néophyte que pour l’amateur chevronné, ce livre propose de nombreux itinéraires pour apprécier la bière tout en voyageant, après avoir muni le lecteur des connaissances nécessaires pour profiter pleinement de ses dégustations. Toutes les brasseries du territoire sont présentées, et leurs meilleures offrandes sont décrites par le détail. Des accords mets et bières ajoutent au plaisir de la découverte, et les auteurs ont pris soin de recenser les lieux de vente de ces produits rares. Enfin, les photos d’Olivier Germain donnent envie de se lancer à la quête de ces grands crus et de leurs créateurs.

SILVER
François Chartier
La Sélection Chartier 2011: Guide des vins et d’harmonisation avec les mets
Les Éditions La Presse.

FRENCH CANADIAN CULINARY CULTURE AWARD

GOLD
Marie-Christine Rhéaume, Olivier Clément & Dominique Rhéaume
Le livre gourmand des Iles de la Madeleine: Découvertes du terroir et recettes originales
Les Éditions La Morue Verte.

Livre de recettes et photoreportage qui donne accès aux secrets du terroir madelinot, renommé pour ses produits d’exception et ses producteurs passionnés.Véritable pèlerinage gourmand, cet ouvrage rend  hommage au savoir-faire de ces artisans et à la qualité de leurs produits. Dans les cuisines des chefs Olivier Clément et Marie-Christine Rhéaume on découvre un mariage unique et contemporain des saveurs de la mer et de la terre. Le livre gourmand des Îles vous emmène également chez 22 producteurs, chasseurs et cueilleurs, qui ont ouvert leurs portes aux deux chefs… et à la photographe Emmanuelle Roberge

SILVER
Marylène Leblanc-Langlois & Lynne Faubert
À la bonne franquette: 80 Chefs dévoilent leurs recettes simples de tous les jours
Les Éditions Transcontinental

Que cuisine un grand chef à la maison?  Délaissant la toque et les prouesses culinaires, nos 80 chefs-vedettes vous révèlent les recettes toutes simples qui font leur succès auprès de leurs proches: leurs spécialités familiales, les plats dont raffolent les tout petits, leurs coups de cœur pour la boîte à lunch, leurs plats dépanneurs pour la visite qui arrive à l’improviste, les soupers romantiques qu’ils concoctent pour leur douce moitié. L’ingrédient commun à tous ces petits bonheurs? La simplicité!

FRENCH LANGUAGE COOKBOOKS AWARD

GOLD
Philippe Laloux
Le bonheur de cuire
Québec Amérique

Réunissant les 120 meilleures recettes de Philippe Laloux, ce livre magnifique met à la portée de tous une cuisine d’auteur simple et vraie. Pas de raccourcis, pas d’artifices. Un incontournable pour les cuisiniers amateurs et les gastronomes qui prennent le temps de penser à ce qu’ils mangent et veulent faire une fête de chaque bouchée de vie.

Au-delà du fourneau, Le bonheur de cuire aura une vie au salon et sur la table de chevet, car il est à lire et à regarder, puisqu’il raconte et montre plusieurs routes parcourues par ce véritable artiste, ce cuisinier rêveur qui a toujours en tête la beauté du monde et la joie de le nourrir.

SILVER
Chuck Hughes
Garde-Manger
Les Éditions La Presse

La cuisine, c’est le terrain de jeu de Chuck, il revisite les classiques et provoque des rencontres gastronomiques inusitées, au plus grand bonheur de ses clients. Homard du général Tao, Crabe à la jerk, Poisson rôti au jus de veau, Oursins et oeuf poché, les recettes du Garde-Manger sont parfois étonnantes, mais toujours inspirées. Dans les cuisines de Chuck Hughes, les grands classiques comme la bavette, le tartare de saumon et la salade verte ne sont jamais ennuyeux. Ils ont une petite touche de Chuck!

CANADIAN CULINARY LANDMARKS HALL OF FAME

Jehane Benoit (born, Jehane Patenaude, Mar. 21, 1904, died Nov. 24, 1987)
Jehane Benoit’s Encyclopédie de la cuisine Canadienne, a catalogue of French Canadian cooking, sold over 1.5 million copies and continues to be a sought after resource. A food writer of 30 cookbooks, Madame Benoit was a consummate culinary historian, a TV and radio star, and founded one of Quebec’s first French/English culinary schools, Fumet de la Vieille France.

Marie Nightingale
Marie Nightingale has dedicated her life to the culinary legacy of Atlantic Canada.  Still immensely popular, Out of Old Nova Scotia Kitchens, first published in 1970, sold more copies than any other cookbook published in Nova Scotia; the 40th anniversary edition is now in its second printing. Marie was food columnist for Halifax’s The Chronicle Herald and The Mail Star, wrote five other cookbooks relative to East Coast cooking, and was founding food editor for Saltscapes magazine.

EDNA STAEBLER AWARD

Suzanne Bergeron joined her husband in the Press Commerce Group, purchased a magazine and book store in Montreal which she operated until 1997 before starting a wine sales agency representing Quebec producers only.  Since 1998 she has been president of Gestion Bergeron & Drouin.  Suzanne also started the Quebec Farmers Union (UPA) and managed le Marché de Chez Nous between 2003 and 2006.

 

Antoino Druin worked for over 25 years with McMurray publishing, Telemedia Publishing, Décormag, Hachette International and was co-founder of the Press Commerce group. After retiring in 1997, Antoino started a wine agency with Suzanne Bergeron. In 2000, Le Marché des saveurs du Québec was created.

 

 

FOUNDERS AWARD

In 1962 J. Charles Grieco joined his father, John Grieco at La Scala, one of the most influential restaurants in Toronto. For 35 years he was the owner/operator of this iconic dining establishment. As Chair and President of the Ontario Hostelry Institute (OHI), he has built that organization into a pillar of the restaurant industry. Charles also oversees the annual OHI Gala and has been instrumental in creating scholarships and honouring countless industry leaders.