Soupes-repas gourmandes

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La récolte

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Ensemble; cuisine gourmande et colorée

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Ainsi cuisinaient les belles-sœurs dans l’œuvre de Michel Tremblay

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The SoBo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road

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Family Meals

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Secrets of a Hutterite Kitchen: Unveiling the Rituals, Traditions, and Food of the Hutterite Culture

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Trois fois par jour: deuxième tome

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The Baker in Me

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Sucre vérités et conséquences

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Pommes: De la soupe au strudel

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Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

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Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes

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Nourish: Whole Food Recipes

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Mille milliards d’amies: Comprendre et nourrir son microbiome

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Le Coup de Grâce

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La cuisine de ma grand-mère italienne

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La santé par l’intestin: 21 jours de menus

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La cuisine d’Ethné et Philippe: Recettes, épices et techniques

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Kilos zen: Tout sur le poids et le bonheur de manger (juste assez)

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Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home

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Food to Grow: A Simple, No-Fail Guide to Growing Your Own Vegetables, Fruits and Herbs

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Food Artisans of the Okanagan: Your Guide to the Best Locally Crafted Fare

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Earls The Cookbook: Eat a Little, Eat a Lot. 110 of Your Favourite Recipes

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Bake with Anna Olson: More than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker

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Araxi: Roots to Shoots: Farm-Fresh Recipes

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Naturellement sucré : 100 desserts à base de sucres naturels

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Nutrition Sportive : 21 jours de menus

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Mon premier livre de recettes

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La cuisine réfléchie : Bien manger sans gaspiller

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Fine cuisine italienne des Abruzzes

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Cuisiner pour une semaine, un mois, un an

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C’est l’hiver!

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L’Épicerie : Le plaisir de faire les bons choix

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L’essential de Chartier

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Scared Wheatless: Delicious Gluten-Free Recipes That Won’t Make You Lose Your Mind

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The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life

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A Field Guide to Canadian Cocktails

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The Ocean Wise Cookbook 2: More Seafood Recipes That Are Good for the Planet

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A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen

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A Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World

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Seven Spoons: My Favorite Recipes for Any and Every Day

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The Ultimate Cookbook

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Chicken in the Mango Tree: Food and Life in a Thai-Khmer Village

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Sir John’s Table: The Culinary Life and Times of Canada’s First Prime Minister

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Mon Liban, ma cuisine

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Gastro Grilling

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Toronto Star Cookbook

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The Flavour Principle

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The Stop

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Spilling the Beans

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Made in Italy by David Rocco

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Chef Michael Smith’s Kitchen

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Unquenchable

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Flavours of Prince Edward Island

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The Boreal Gourmet

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Locavore: From Farmers’ Fields to Rooftop Gardens

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Incredible Edibles

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The Harrow Fair Cookbook

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The Ocean Wise Cookbook

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Vij’s at Home

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Overview: 3 Chefs

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We celebrate Canada’s world-class culinary writers and food culture.

More than just the ingredients we consume, food is a symbol of our shared culture, varied traditions, unique history and heritage. Food is at the heart of the Canadian identity. It is ingrained in our culture, from coast to coast.

Taste Canada Awards nurtures an industry inspired by our vibrant culture, celebrates our stories, embraces our collective history and explores our family legacies through food.

Our awards are presented in Toronto each year at the Awards Gala which is in itself a unique gastronomic delight.

This year (2017), Taste Canada Awards / Les Laureats de Saveurs du Canada celebrates 20 years of recognizing this nation’s culinary writers. What will the next 20 years bring?

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Congratulations to the 2017 Taste Canada Winners!

Taste Canada Awards In The News

Taste The North Blog

10 recipes to make right now from Canada’s top food bloggers

Fall is a great season for food lovers. It’s a time to embrace comfort foods and the earthy, sweet flavours of apples and root vegetables. To celebrate what’s truly in season right now, we reached out to the 10 talented Canadian food bloggers on our 2017 shortlist, asking them for their best recipe to showcase […]

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Tiramisu Crêpe Cake

This take on tiramisu is made with layers of crêpes and a rich espresso mascarpone filling to create an eye-catching brunch item or dessert that will wow any crowd.  Prep Time: 15 minutes Cook Time: 25 minutes Chill Time: 3 hours Servings: 12 Ingredients: Crêpes: 3 cups (750 mL) milk, at room temperature 2 1/4 […]

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Soy Stained Devilled Eggs and Dungeness Crab

Chef Trevor Bird from Vancouver loves cooking with eggs, and always has an interesting take on classics! He created this delicious dish and original spin on devilled eggs for Egg Farmers of Canada – they will impress your guests for sure! Prep Time: 20 minutes Cook Time: N/A Serves 8 Soy Stained Eggs: 4 eggs […]

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Cooks the Books

Congratulations to our student chefs who participated in this year's Cooks the Books chef battle at Mildred's Temple Kitchen in Toronto.
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