Past Winners



The Awards were initiated in 1998, under the leadership of Jo Marie Powers. In 2003, the University of Guelph joined as sponsor. Remaining as a partner, the University has for more than 140 years contributed to Canadian cuisine with programs in agriculture, food science, hospitality and tourism management, and other related fields. The University of Guelph holds Canada’s largest culinary collection with more than 6,000 volumes in the Library’s Archival and Special Collections. One copy of all nominated books will be donated to the University’s Canadian Culinary Book Collection.

Click here for 2o13 winners or see below for past winners from 1998 to 2012.

2012 Winners

CULINARY NARRATIVES:

  • Unquenchable.  Natalie MacLean. Doubleday Canada Publishing Group
  • Genèse de la cuisine québécoise.  Jean-Marie Francoeur.  Fides

GENERAL COOKBOOKS:

  • Chef Michael Smith’s Kitchen.  Michael Smith.  Penguin Canada
  • À la di Stasio 3.  Josée Di Stasio.  Flammarion Québec

REGIONAL/CULTURAL COOKBOOKS:

  • Made in Italy.  David Rocco.  HarperCollins Publishers
  • Asie: Un voyage culinaire.  Vincent Beck and Diem Ngoc Phan. Modus Vivendi

SINGLE-SUBJECT COOKBOOKS:

  • Spilling the Beans.  Julie Van Rosendaal and Sue Duncan.  Whitecap Books
  • Nos 200 meilleurs desserts et biscuits.  Coup de Pouce.  Les Éditions Transcontinental

TASTE CANADA HALL OF FAME - Celebrating the personalities who have shaped Canadian culinary writing and made a lasting contribution to our culture:

Anita Stewart has spoken, written, lobbied and organized across Canada and internationally for nearly three decades on Canadian cuisine.  Academically, Anita was the first Canadian to graduate with an M.A. in Gastronomy, and was awarded a Doctor of Laws (Honouris Causa) by the University of Guelph in 2011.  She holds an honourary P.Ag. designation and a lifetime membership in the Canadian Culinary Federation of Chefs and Cooks, and has written 14 cookbooks. Most recently, Anita Stewart has been appointed as a member of the Order of Canada for her contributions as a journalist, author and culinary activist and for her promotion of the food industry in Canada.

HALL OF FAME POSTHUMOUS INDUCTEES:

  • Catharine Parr Traill (1802-1899) was a true pioneer, and author of The Female Emigrant’s Guide, and Hints on Canadian Housekeeping, still useful today after more than 150 years.
  • Jeanne Anctil (1875-1926) was a teacher of household science, principal of the Ėcoles- Ménagères Provinciales in Montréal and the author of 350 Recettes de Cuisine, published in 1912, and reissued in 1915 and 1924.
  • Margo Oliver (1923-2010) is frequently referred to as Canada’s “Betty Crocker” and is perhaps, best known for her weekly columns between 1959 and 1982, as food editor of Weekend Magazine and its successor, Today.

2011 Winners

Canadian Culinary Landmarks Hall of Fame

L’encyclopédie de la cuisine canadienne by Jehane Benoit
Out of Old Nova Scotia Kitchens by Marie Nightingale

English Language

Canadian Culinary Culture

Gold: Flavours of Prince Edward Island: A Culinary Journey by Jeff McCourt, Allan Williams, and Austin Clement (Whitecap Books, North Vancouver)
Silver: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest (Harbour Publishing, Madeira Park, British Columbia)

Cookbooks

• Gold: 3 Chefs: The Kitchen Men by Michael Bonacini, Massimo Capra, and Jason Parsons (Whitecap Books, North Vancouver and Madison Press Books, Toronto)
Silver: Vij’s at Home: Relax, Honey by Meeru Dhalwala and Vikram Vij (Douglas & McIntyre, Vancouver)
Silver: Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair by Moira Sanders, Lori Elstone, with Beth Goslin Maloney (Whitecap Books, North Vancouver)

Special Interest

Gold: Locavore: From Farmers’ Fields to Rooftop Gardens—How Canadians Are Changing the Way We Eat by Sarah Elton (HarperCollins Canada, Toronto)
Silver: Incredible Edibles: 43 Fun Things to Grow in the City by Sonia Day (Firefly Books, Richmond Hill, Ontario)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Le livre gourmand des Îles de la Madeleine: Découvertes du terroir et recettes originales by Marie-Christine Rhéaume, Olivier Clément and Dominique Rhéaume (Les éditions la Morue verte, L’Étang-du-Nord, Québec)
Silver: À la bonne franquette: 80 chefs dévoilent leurs recettes simples de tous les jours by Marylène Leblanc-Langlois and Lynne Faubert (Les Éditions Transcontinental, Montréal)

Cookbooks/Livres de Cuisine

• Gold: Le bonheur de cuire by Philippe Laloux (Québec Amérique, Montréal)
• Silver: Garde-Manger by Chuck Hughes (Les Éditions La Presse, Montréal)

Special Interest/Livres d’Intérêt Particulier

Gold: La route des grands crus de la bière by Martin Thibault and David Lévesque Gendron (Québec Amérique, Montréal)
Silver: La sélection Chartier 2011: Guide des vins et d’harmonisation avec les mets by François Chartier (Les Éditions La Presse, Montréal)


2010 Winners

Canadian Culinary Landmarks Hall of Fame
• A Century of Canadian Home Cooking: 1900 Through the ’90s 
by Carol Ferguson and Margaret Fraser (Prentice Hall Canada, Toronto, 1992)
• Kate Aitken’s Canadian Cook Book by Kate Aitken (The Standard, Montreal, 1945)

English Language

Canadian Culinary Culture

• Gold: Vancouver Cooks 2 by Chefs’ Table Society of British Columbia, (Douglas and McIntyre Publishers, Vancouver)
• Silver: What’s To Eat?  Entrées in Canadian Food History by Nathalie Cooke, editor (McGill-Queen’s University Press, Montreal and Kingston)
• Honorable Mention: Atlantic Seafood: Recipes from Chef Michael Howell by Michael Howell (Nimbus Publishing, Halifax)

Cookbooks

• Gold: French Taste: Elegant Everyday Eating by Laura Calder (Harper Collins Publishers Ltd, Toronto)
• Silver: Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends by Anna Olson(Whitecap Books, Vancouver)
• Honorable Mention: The Best of Chef at Home: Essential Recipes for Today’s Kitchen, by Michael Smith (Whitecap Books, Vancouver)

Special Interest

• Gold: Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of the Jewish Delicatessen by David Sax (McClelland and Stewart, Toronto)
• Silver: Tony Aspler’s Cellar Book: How to Design, Build, Stock and Manage Your Wine Cellar Wherever You Live by Tony Aspler (Random House Canada, Toronto)
• Honorable Mention: Sweet Freedom: Desserts You’ll Love Without Wheat, Eggs, Dairy or Refined Sugar, by Ricki Heller (Trafford Publishing, Victoria)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Pachamama: Cuisines des Premières Nations by Manuel Kak’wa Kurtness (Les Éditions du Boréal, Montréal)

Cookbooks/Livres de Cuisine

• Gold: La Carte des desserts by Patrice Demers (Les Éditions de l’Homme, Montréal)
• Silver: Le cuisinier rebelle by Antoine Sicotte (Les Éditions Cardinal, Montréal)
• Honorable Mention: Ferreira Café: Du Portugal à Montréal, by Carlos Ferreira (Les Éditions la Presse, Montréal)

Special Interest/Livres d’Intérêt Particulier

• Gold: Thé: Histoire, terroirs, saveurs by Maison de Thé Camellia Sinensis (Les Éditions de l’Homme, Montréal)
• Silver: Papilles et molécules: La science aromatique des aliments et des vins by François Chartier (Les Éditions La Presse, Montréal)
• Honorable mention: La Santé par le plaisir de bien mangerby Richard Béliveau and Denis Gi ngras (Éditions Trécarré, Montréal)


2009 Winners

Canadian Culinary Landmarks Hall of Fame

• Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949 by Elizabeth Driver (University of Toronto Press, Toronto)

English Language

Canadian Culinary Culture

• Gold: Anita Stewart’s Canada by Anita Stewart (HarperCollins Publishers Ltd, Toronto)
• Silver: Apples to Oysters: A Food Lover’s Tour of Canadian Farms by Margaret Webb (Penguin Group Canada, Toronto)
• Honorable Mention: A Taste of Canada: A Culinary Journey by Rose Murray (Whitecap Books Ltd., North Vancouver)

Cookbooks

• Gold: Small Plates for Sharingby Laurie Stempfle, Ed. (Company’s Coming Publishing Limited, Edmonton)
• Silver: The Complete Canadian Living Baking Book: The Essentials of Home Baking by Elizabeth Baird (Transcontinental Books, Montreal)
• Honorable Mention: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (McClelland & Stewart Ltd., Toronto)

Special Interest

 • Gold: Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Random House Canada, Toronto)
• Silver: Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe (HarperCollins Publishers Ltd, Toronto)

French Language 

Canadian Culinary Culture/Culture Alimentaire Canadienne

Gold: Québec capitale gastronomique by Anne L Desjardins (Les Éditions La Presse, Montréal)

Cookbooks/Livres de Cuisine

• Gold: Ricardo: parce qu’on a tous de la visite: cuisiner en toutes circonstance by Ricardo (Les Éditions La Presse, Montréal)
• Silver: Gibier à poil et à plume: dècouper, apprêter et cuisiner by Jean-Paul Grappe (Les Éditions de l’Homme, Montréal)
• Honorable mention: Les secrets des sauces révélés by Jérôme Ferrer (Les Éditions La Presse, Montréal)

Special Interest/Livres d’Intérêt Particulier

• Gold: Les vins du nouveau monde, tome 2 by Jacques Orhon (Les Éditions de l’Homme, Montréal)
• Silver: Répertoire des fromages du Québec, Édition augmentée by Richard Bizier et Roch Nadeau (Les Éditions du Trécarré-Groupe Librex Inc., Montréal)
Honourable mention: Manger, un jeu d’enfant by Guylaine Guévremont and Marie-Claude Lortie (Les Éditions La Presse, Montréal)


2008 Winners

English Language

Canadian Culinary Culture
• Gold: A Year at Les Fougères by Charles Part and Jennifer Warren-Part (Chelsea Books, Chelsea, Quebec)
• Silver: Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan by Heidi Noble (Whitecap Books Ltd., North Vancouver)

Cookbooks

• Gold: Fresh: Seasonal Recipes Made with Local Foods by John Bishop and Dennis Green (Douglas & McIntyre, Vancouver)
• Silver: Dish Entertains: Everyday Simple to Special Occasions by Trish Magwood (HarperCollins Publishers Ltd., Toronto)

Special Interest

• Gold: Ultimate Foods for Ultimate Health … and Don’t Forget the Chocolate! by Liz Pearson and Mairlyn Smith (Whitecap Books Ltd., North Vancouver)
• Silver: The 100-Mile Diet: A Year of Local Eating by Alisa Smith and J.B. MacKinnon (Random House Canada, Toronto)

French Language 

Cookbooks/Livres de Cuisine

• Gold: Stefano Faita, entre cuisine et quincaillerie by Stefano Faita (Editions du Trécarré -Groupe Librex, Montréal)
• Silver: Serge Bruyère: Ses recettes originales et revisitées by Project Coordinator and Author Anne L. Desjardins, (Les éditions La Presse, Montréal)Title

Special Interest/Livres d’Intérêt Particulier

• Gold: La chimie des desserts: tout comprendre pour mieux les réussir by Christina Blais and Ricardo (Les éditions La Presse, Montréal)
• Silver: Les vins du nouveau monde, tome 1 by Jacques Orhon (Les éditions de l’Homme, Montréal)


2007 Winners

English Language

Canadian Culinary Culture
• Gold: Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada by Dorothy Duncan (Dundurn Press, Toronto)
• Silver: Hearth and Home: Women and the Art of Open Hearth Cooking by Fiona Lucas (James Lorimer & Company Ltd., Publishers, Toronto)

Cookbooks

• Gold: Vij’s: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala (Douglas & McIntyre Ltd., Vancouver)
• Silver: Lucy’s Kitchen: Signature Recipes and Culinary Secrets by Lucy Waverman (Random House Canada, Toronto)

Special Interest

• Gold: Bitter Chocolate: Investigating the Dark Side of the World’s Most Seductive Sweet by Carol Off (Random House Canada, Toronto)
• Silver: Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass by Natalie Maclean (Doubleday Canada, Toronto)

French Language 

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Au Pied de cochon:L’album by Martin Picard (Restaurant Au Pied De Cochon, Montreal)

Cookbooks/Livres de Cuisine

• Gold: Á table en famille: Recettes et stratégies pour relever le défi by Marie Breton and Isabelle Emond (Flammarion Québec, Montreal)
• Silver: Nutrition gourmande: Ropos et recettes by Isabelle Huot and Thierry Daraize (Les éditions Publistar, Outremont, Quebec)

Special Interest/Livres d’Intérêt Particulier

• Gold: Couleur champagne by Chrystine Brouillet and Guénaël Revel (Flammarion Québec, Montreal)
• Silver: Cuisiner avec les aliments contre le cancer by Richard Béliveau and Denis Gingras (éditions du Trécarré, Outremont, Quebec)


2006 Winners

English Language

Canadian Culinary Culture
• Gold: Chow: From China to Canada; Memories of Food + Family  by Janice Wong (Whitecap Books, Vancouver)
• Silver: Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections by Habeeb Salloum (Canadian Plains Research Center, Regina, Saskatchewan)

Cookbooks

• Gold:  Anna and Michael Olson Cook at Home: Recipes for Every Day and Every Occasion by Michael and Anna Olson (Whitecap Books, Vancouver)
• Silver: DiscCookery by Jurgen Gothe (Whitecap Books, Vancouver)

Special Interest

• Gold: Laughing with My Mouth Full: Tales from a Gulf Islands Kitchen by Pam Freir (HarperCollins Publishers Ltd, Toronto)
• Silver: Tea and Pomegranates: A Memoir of Food, Family and Kashmir by Nazneen Sheikh (Penguin Canada, Toronto)

French Language 

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Chapeau! Canada: Les grands chefs by Anton Fercher (Chapeau Canada Les Grands Chefs Inc., St-Lambert, Quebec)
• Silver: Les produits du marché au Québec by Michèle Serre (Éditions du Trécarré, Outremont, Quebec)

Cookbooks/Livres de Cuisine

• Gold: Le Spa Eastman à votre table by Jocelyna Dubuc, Pierre Cornélis and Stéphane Triballi (Spa Eastman, Eastman)
• Silver: Huile d’olive by Robert Beauchemin (Les éditions de l’Homme, Montréal)

Special Interest/Livres d’Intérêt Particulier

• Gold: À table avec François Chartier  by François Chartier (Les Éditions La Press, Sainte-Foy, Quebec)
• Silver: Les aliments contre le cancer: La prévention et le traitement du cancer par l’alimentation by Richard Béliveau and Denis Gingras (Éditions du Trécarré, Outremont , Quebec)


2005 Winners

English Language

Canadian Culinary  Culture
• Gold: Canada’s House: Rideau Hall and the Invention of a Canadian Home by Margaret MacMillan, Marjorie Harris, and Anne L. Desjardins; with Adrienne Clarkson and John Ralston Saul (Alfred A. Knopf Canada, Toronto)

Cookbooks

• Gold: A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match by Lucy Waverman and James Chatto (HarperCollins Publishers Ltd, Toronto)
Silver: Weekday Wonders: Healthy Light Meals for Every Day by Rose Reisman (Penguin Canada, Toronto)

Special Interest

• Gold: Last Chance to Eat: The Fate of Taste in a Fast Food World by Gina Mallet (McClelland & Stewart Ltd., Toronto)
• Silver: A Fool and Forty Acres: Conjuring a Vineyard Three Thousand Miles from Burgundy by Geoff Heinricks (McClelland & Stewart Ltd., Toronto)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Répertoire des fromages du Québec, 2 ième éd by Richard Bizier and Roch Nadeau (Éditions du Trécarré, Outremont, Québec)
• Silver: Le menu quotidien en Nouvelle-France by Hélène-Andrée Bizier and Robert-Lionel Séguin (Art Global inc., Montréal)

Cookbooks/Livres de Cuisine

Gold:  À la di Stasio by Josée Di Stasio, (Flammarion Québec, Montréal)
• Silver: La cuisine comme je l’aime by Diane Séguin (Point de Fuite, Montréal)

Special Interest/Livres d’Intérêt Particulier

• Gold: La sélection Chartier 2005: Guide d’achat des vins et d’harmonisation avec les mets by François Chartier (Les Éditions La Press, Sainte-Foy, Québec)
• Silver: Harmonisez vins et mets: Le nouveau guide des accords parfaits by Jacques Orhon (Les Éditions de l’Homme, Montréal)


2004 Winners

English Language

Canadian Culinary Culture
• Gold: An Edible Journey: Exploring the Islands’ Fine Food, Farms and Vineyards by Elizabeth Levinson (TouchWood Editions Ltd., Victoria , British Columbia)
• Silver: British Columbia Wine Country by John Schreiner (Whitecap Books Ltd., Vancouver)
• Bronze: Hungry for Comfort: The Pleasures of Home Cooking by Rose Murray (Penguin Canada, Toronto)

Cookbooks

• Gold: Hungry for Comfort: The Pleasures of Home Cooking by Rose Murray (Penguin Canada, Toronto)
• Silver: HomeBaking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid (Random House Canada, Mississauga, Ontario)
• Bronze: Chef’s Salad by Bill Jones (Whitecap Books Ltd., Vancouver)

Special Interest

• Gold: Secret Ingredients: The Brave New World of Industrial Farming by Stuart Laidlaw (McClelland & Stewart Ltd., Toronto)
• Silver: British Columbia Wine Country by John Schreiner (Whitecap Books Ltd., Vancouver)
• Bronze: An Edible Journey: Exploring the Islands’ Fine Food, Farms and Vineyards by Elizabeth Levinson (TouchWood Editions Ltd., Victoria, British Columbia)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Gastronomie et forêt by Christiane Gauthier, Jean-François Lacroix and Paul-E.Lambert (Gesti-Faune, Inc., Stoneham, Quebec)

Cookbooks/Livres de Cuisine

• Gold: Gastronomie et forêt by Christiane Gauthier, Jean-François Lacroix and Paul-E.Lambert (Gesti-Faune, Inc., Stoneham, Quebec)
• Silver: Laurent Godbout: Chef Chez L’Épicier by Laurent Godbout (Les Éditions de l’Homme, Montreal)
• Bronze: Basilic, thym, coriandre et autres herbes by Jean-Paul Grappe (Les Éditions de l’Homme, Montreal)

Special Interest/Livres d’Intérêt Particulier

• Gold: Saveurs de legumineuses: 125 recettes pour mieux les connaître et les cuisiner by Manon Saint-Amand (Les Éditions de l’Homme, Montreal)


2003 Winners

English Language

Canadian Culinary Culture
• Gold: Simple Pleasures from Our Maritime Kitchens by Julie V. Watson(Raincoast Books, Vancouver)
• Silver: A Year in Niagara: The People and Food of Wine Country by Kathleen Sloan-McIntosh (Whitecap Books, North Vancouver)
• Bronze: Icebergs & Belugas: Webber’s Northern Lodges: A Fourth Batch of Our Most Requested Recipes by Helen Webber and Marie Woolsey (Blueberries & Polar Bears PublishingChurchill, Manitoba)

Cookbooks

• Gold: Out To Brunch—at Mildred Pierce Restaurant by Donna Dooher and Claire Stubbs with Lianne George (The Cookworks Press, Toronto)
• Silver: Wanda’s Pie in the Sky by Wanda Beaver (Whitecap Books, North Vancouver)
• Bronze: Home for Dinner: Fresh Tastes, Quick Techniques, Easy Cooking by Lucy Waverman (Random House Canada, Toronto)

Special Interest

• Bronze: Clueless About Wine by Richard Kitowski Richard, and Jocelyn Klemm (Key Porter Books, Toronto)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: Gibier à poil et à plume by Jean-Paul Grappe (Les Éditions de l’Homme, Montréal)

Cookbooks/Livres de Cuisine

• Gold: À table, les enfants! by Marie Breton and Isabelle Emond (Flammarion Québec, Montréal)
• Silver: Cuisine réconfort by Anne Gardon (Flammarion Québec, Montréal)
• Bronze: Sainplement bon! Recettes et trucs pour manger bien et bon by Fédération des producteurs de volailles du Québec with Catherine Gosselin and Carole Chatelois (Fédération des producteurs de volailles du Québec, Longueuil, Québec)

Special Interest/Livres d’Intérêt Particulier

• Gold: Le nouveau guide des vins d’Italie by Jacques Orhon (Les Éditions de l’Homme, Montréal)


2002 Winners

English Language

Canadian Culinary Culture

• Gold: High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House Ltd., Calgary)
• Silver: The Culinary Saga of New Iceland: Recipes from the Shores of Lake Winnipeg by Kristin Olafson-Jenkyns (Coastline Publishing, Guelph, Ontario)
• Bronze:  A Taste of Quebec, 2nd ed. by Julian Armstrong (Macmillan Canada, Toronto).

Cookbooks

• Gold: High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House Ltd., Calgary)
• Silver: Rebar Modernfoodcookbook by Audrey Alsterberg and Wanda Urbanowicz (Big Ideas Publishing Inc., Victoria)
• Bronze: The Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth Baird and the Kitchen Canadians Trust Most by Elizabeth Baird (Random House Canada, Toronto)

Special Interest

Gold: The Culinary Saga of New Iceland: Recipes from the Shores of Lake Winnipeg by Kristin Olafson-Jenkyns (Coastline Publishing, Guelph, Ontario)

French Language

Canadian Culinary Culture/Culture Alimentaire Canadienne

• Gold: La volaille: Recettes et techniques de base by Marcel Kretz (Éditions du Trécarré, Outremont, Québec)

Cookbooks/Livres de Cuisine

• Gold: Boîte à lunch emballante: Recettes et astuces by Marie Breton et Isabelle Emond (Flammarion, Montréal)
• Silver: Le végétarisme à temps partiel by Louise Desaulniers et Louise Lambert-Lagacé (Les Éditions de l’Homme, Montréal)
• Bronze: Le porc en toutes saisons by Fédération des producteurs de porcs du Québec (Les Éditions de l’Homme, Montréal)

Special Interest/Livres d’Intérêt Particulier

• Gold: Le nouveau guide des vins de France by Jacques Orhon (Les Éditions de l’Homme, Montréal)


2001 Winners

English Language

Canadian Culinary Culture
• Gold: The Flavours of Canada: A Celebration of the Finest Regional Foods by Anita Stewart (Raincoast Books, Vancouver)
• Silver: Inn on the Twenty Cookbook by By Anna and Michael Olson (Whitecap Books, Vancouver)
• Bronze: Diane Clement’s Zest for Life by by Diane Clement (Raincoast Books, Vancouver)

Cookbooks

• Gold: In the Sweet Kitchen: The Definitive Guide to the Baker’s Pantry by  Regan Daley (Random House Canada, Toronto)
• Silver: Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid (Random House Canada, Toronto)
• Bronze: The Flavours of Canada: A Celebration of the Finest Regional Foods by Anita Stewart (Raincoast Books, Vancouver)

French Language

• Gold: Un homme au fourneau by  Guy Fournier (Les Éditions de l’Homme, Montréal)
• Silver: Le gourmet au jardin: Fleurs comestibles: Fines herbes: Petits fruits by Anne Gardon (Guy Saint-Jean Éditeur Inc., Laval, Québec)
• Bronze: Boulangerie et pâtisserie: Techniques de base by Lesley Chesterman et Bertrand Bazin (Éditions du Trécarré, Outremont, Québec)


2000 Winners

English Language

Cookbooks
• Gold: Canadian Living’s Step by Step Cookbook by Daphna Rabinovitch (Random House Canada, Toronto)
• Silver: Sticks and Stones Cookbook by Ted Reader and Kathleen Sloan (Macmillan Canada, Toronto)
• Bronze: Cooking at My House by John Bishop (Douglas & McIntyre, Vancouver)

Special Interest

• Gold: You Eat What You Are by Thelma Barer-Stein (Firefly Books, Toronto)
• Silver: Vintage Canada by Tony Aspler (McGraw-Hill Ryerson Limited, Whitby, Ontario)

French Language

• Gold: Le guide du vin 2000 by Michel Phaneuf (Les Éditions de l’Homme, Montréal)
• Silver: La gastronomie en plein air by Odile Dumais (Québec Amerique, Montréal)
• Bronze: L’alimentation durant la grossesse by Hélène Laurendeau et Brigitte Coutu (Les Éditions de l’Homme, Montréal)

1999 Winners

English Language

Cookbooks

• Gold: Seductions of Rice by Jeffrey Alford and Naomi Duguid (Random House Canada, Toronto)
• Silver: The Chez Piggy Cookbook: Recipes from the Celebrated Restaurant and Bakery by Rose Richardson and Zal Yanovsky (Firefly Books Ltd., Toronto)
• Bronze: Open Kitchen: A Chef’s Day at The Inn at Bay Fortune by Michael Smith (Callawind Publications, Montreal)

Special Interest

• Gold: Canadian Food Words by Bill Casselman (McArthur & Co., Toronto)
• Silver: The Man Who Ate Toronto: Memoirs of a Restaurant Lover by James Chatto (Macfarlane Walter & Ross, Toronto)

French Language

• Gold: Naturellement, Québec by Jean Soulard (Éditions Jean Soulard, Québec)
• Silver: La chronique: Livre de cuisine aux saveurs d’ici et d’ailleurs by Marc de Canck (La Chronique, Montréal)
• Bronze: Fruits and legumes exotiques by Jean-Louis Thémis and l’Institut de tourisme et d’hôtellerie du Québec (Les éditions de l’Homme, Montréal)

1998 Winners

English Language

• Gold: Summer Weekend Cookbook by Jane Rodmell (Cottage Life Books, Toronto)
• Silver: Screamingly Good Food by Karen Barnaby (Whitecap Books, Vancouver)
• Bronze: More Heartsmart Cooking with Bonnie Stern by  Bonnie Stern (Random House Canada, Toronto)

French Language

• Gold: Poissons, mollusques et crustacés by Jean-Paul Grappe (Les éditions de l’Homme, Montréal)
• Silver: Daniel Vézina en direct du Restaurant Laurie Raphaël à Québec by Daniel Vézina (Daniel Vézina, Québec)
• Bronze: Cuisine amérindienne: Un nouveau regard by Françoise Kayler and André Michel (Les Éditions de l’Homme, Montréal)

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