Meet Us at the Fair!

Some of Canada’s top food professionals spent their summer at their stoves testing recipes and evaluating culinary books from more than 50 entrants in the Cuisine Canada and the University of Guelph’s 11th Annual Canadian Culinary Book Awards contest.

Cuisine Canada and The University of Guelph Canadian Culinary Book Awards:

(GUELPH, On) Some of Canada’s top food professionals spent their summer at their stoves testing recipes and evaluating culinary books from more than 50 entrants in the Cuisine Canada and the University of Guelph’s 11th Annual Canadian Culinary Book Awards contest.

The winners will be announced November 7, 2008, at a special reception at the Royal Agricultural Winter Fair, in Toronto. This year’s finalists illustrate the range and expertise of Canadian food writers.

Short-listed in the English Cookbook Category are:

• Dish entertains: everyday simple to special occasions by Trish Magwood (HarperCollins Publishers Ltd., Toronto).
• Fresh: seasonal recipes made with local foods by John Bishop and Dennis Green (Douglas & McIntyre, Vancouver);
• Wild sweets chocolate: sweet, savoury, bites, drinks by Dominique and Cindy Duby, (Whitecap Books Ltd., North Vancouver);

Short-listed in the English Special Interest Category, books about food, but not cookbooks, are:

• In bad taste? The adventures and science behind food delicacies by Dr. Massimo Marcone (Key Porter Books, Toronto);
  
• The 100-mile diet: a year of local eating by Alisa Smith and J.R. MacKinnon (Random House Canada, Toronto).
  
• Ultimate Foods for ultimate health…and don’t forget the chocolate! by Liz Pearson and Marilyn Smith (Whitecap Books Ltd., North Vancouver);

Three books were short-listed for the Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture:

• A year at Les Fougères by Charles Part and Jennifer Warren-Part (Chelsea Books, Chelsea);
  
• Icewine: extreme winemaking by Donald J.P. Ziraldo and Karl Kaiser (Key Porter Books, Toronto);
  
• Menus from an orchard table: celebrating the food and wine of the Okanagan by Heidi Noble (Whitecap Books Ltd., North Vancouver).

The contest is also open to Canadian French-language books. Short-listed in the French Cookbook Category are:

• Apollo : ceci est un livre de cuisine by Giovanni Apollo (Les Éditions Transcontinental Inc., Montréal);
• Serge Bruyère : ses recettes orginales et revisitées by Anne L. Desjardins, Project Coordinator and Author, (Les Éditions La Presse, Montréal);
• Stefano Faita, entre cuisine et quincaillerie by Stefano Faita (Éditions du Trécarré-Group Librex, Montréal).

Short-listed the French Special Interest Category, books about food but not cookbooks are:

• La chimie des desserts : tout comprendre pour mieux les réussir by Christina Blais and Ricardo (Les Éditions La Presse, Montréal) ;
• La sélection Chartier 2008 by François Chartier (Les Éditions La Presse, Montréal) ;
• Les vins du nouveau monde, Volume 1 by Jacques Orhon (Les Éditions de l’Homme, Montréal).

Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. For more than 140 years, the University of Guelph has contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.

The Canadian Culinary Book awards are sponsored by: The Agricultural Adaptation Council, CanolaInfo, Royal Winter Fair, Harbinger Communications, Chicken Farmers of Canada, Parmalat Canada, the Ancaster Old Mill, Beef Information Centre, Niagara Teaching Winery, Fairmont Hotels, Niagara College, Borealis Grille, Dufflet Pastries, Geroge Brown College, Liason College, Sleeman and Ontario Farm Fresh.

For more information about the awards visit: The University of Guelph Cuisine Canada