Short-List Overview: Spilling the Beans
Short-listed in the Single-Subject category.
Title: Spilling the Beans: Cooking and Baking with Beans and Grains Every Day
Author(s): Julie Van Rosendaal and Sue Duncan
Publisher: Whitecap Books, North Vancouver
Description
“Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook from bestselling author Julie Van Rosendaal and her long-time friend Sue Duncan. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process of soaking and cooking dried beans and lentils. Spilling the Beans covers it all, from how to cook up beans and grains, to how to add healthy fibre to your favourite desserts. An entire section on baking delicious desserts with beans amps up cakes, bars, and cookies with flavour and fibre.”
Target Audience
“Long-time lovers of legumes and those just starting out.”
Judges’ Verdicts
“A beautiful cookbook with approachable yet exotic recipes.”
“The recipes are so user-friendly, the writing style so warm and informative at the same time.”
“As healthy books go this is filled with a ton of appealing recipes.”
Must-Make Recipes
Quinoa, Cauliflower, Chickpea & Feta Sort-of-Slaw (p. 74):“The flavours were surprisingly good. I ended up really loving this recipe.”
Pecan Brown Sugar Shortbread (p. 238): “Easy recipe with delicious resulting shortbread. Beans added an interesting chewiness to the centre. A definite keeper!”
Stir-Fried Chickpeas & Asparagus with Brown Rice & Lemon Tahini Dressing (p. 169): “Very intriguing recipe. An excellent vegetarian dish.”
About the Authors
Julie Van Rosendaal is in high demand for her knowledge and love of good food. She is the food correspondent for The Calgary Eyeopener on CBC Radio One, co-host of TV’s It’s Just Food, food editor of Parents Canada magazine, a regular contributor to newspapers and magazines, and has an award-winning food blog, dinnerwithjulie.com. Julie is also an accomplished cookbook author, her previous titles include Grazing, Starting Out, and One Smart Cookie. She lives in Calgary, Alberta.
Sue Duncan grew up in Calgary, cooking and eating at every opportunity with her best friend Julie. She lives with her husband and daughter in the Okanagan Valley, where she acquires far too much produce at the farmer’s market but manages to eat it all anyway.
Short-List Overview: We Sure Can!
Short-listed in the Single-Subject category.
Title: We Sure Can! How Jams and Pickles Are Reviving the Lure and Love of Local Food
Author: Sarah B. Hood
Publisher: Arsenal Pulp Press, Vancouver
Description
“The book features over 100 recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book’s recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam . . . . The book also features practical and important information and safety tips for those wanting to start canning produce at home. Perfect for fans of the growing locavore movement and those who are empowered by the idea of “putting up” their own preserves, this book will inspire readers to start their own jam sessions as soon as the year’s bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can!”
Target Audience
“Urban ‘preservationists,’ local-food aficionados, rural picklers and jammers, and food bloggers [who] are rediscovering the vanishing art of home canning jams, pickles, and other preserves.”
Judges’ Verdicts
“This book captured the trend of DIY canning and preserving in Canada, and had a definite sense of place and purpose.”
“A very colourful collection of stories, experiences and recipes . . . with a wealth of technical information about food preservation”
“Many easy recipes that deliver on taste.”
Must-Make Recipes
Lilac Jelly (p. 98): “Wow, what a cool recipe. This yielded a unique jelly with indescribable colour.”
Easy-Peasy Cranberry Sauce (p. 180): “Excellent product with cinnamon/nut flavour. Good colour.”
Rosemary Jelly (p. 221): “The jelly is superb with lamb, pork and on top of goat’s cheese spread crackers as an instant app. Will do it again to give for hostess gifts.”
About the Author
SarahB. Hood explores the culture of food, fashion, urban life, environment and the arts with passion and curiosity in her books as well as in her other print and online writing. She has served as editor of three national Canadian magazines, and published hundreds of articles in dozens of periodicals, including Canada’s National Post, to which she contributes the regular column “Clerk”. She has been shortlisted for both the National Magazine Awards and the Kenneth R. Wilson Awards for business writing.
Short-List Overview: Preserving
Short-listed in the Single-Subject category.
Title: Preserving: The Canning and Freezing Guide for All Seasons
Author: Pat Crocker
Publisher: HarperCollins Publishers, Toronto
Description:
“Pat Crocker’s Preserving: A Canning and Freezing Guide for all Seasons has all the information anyone needs to get started, and to keep going! This cookbook is practical, focusing on simple but effective concepts. It will follow the seasons, providing easy-to-follow, accurate and thorough information on preserving everything from asparagus to winter squashes. Canning, jamming and freezing techniques will be covered, from the most basic hot-packed fruit recipes to gorgeous, internationally flavoured chutneys and relishes. Providing both safe and detailed instructions, as well as step-by-step photography and over 200 recipes, this cookbook will be the new home-preserving bible.”
Target Audience:
“Today’s young homemakers, parents, working mothers, singles or first-time cooks.”
Judges’ Verdicts
“This book is encyclopaedic and covers an enormous amount of territory.”
“What is original is the attempt to build right into the canning instructions section some fast and easy ways to turn the product into a quick, nutritious meal.”
“Great value—you often have to pay this for a thin small book with no pictures.”
Must-Make Recipes
Mediterranean Herb Paste (p. 440): “It packs a great all-round fresh flavour and delivers as promised.”
Roasted Chicken Thighs, Artichokes, and New Potatoes (p. 78: “Results looked and tasted as good as the illustration! Clear, easy directions.”
Salsa Verde (p. 521)
“Great texture. Smart idea to call for addition of ingredients from a jar of pickles that many have on hand. Easy to follow.”
About the Author:
Pat Crocker is the author of eight cookbooks and creator of the Riversong Herbal Handbook Series. She also writes for international magazines, newspapers and corporate clients. Her book The Vegan Cook’s Bible won Best in the World in the vegetarian category in Périgueux, France, in 2009, and her Juicing Bible won Best in the World in the nutrition category in 2000.
Short-List Overview: The Market Chronicles
Short-listed in the Regional/Cultural category.
Title: Market Chronicles: Stories & Recipes from Montreal’s Marché Jean-Talon
Author: Susan Semenak
Publisher: Les Éditions Cardinal, Montréal
Description:
“Market Chronicles by Susan Semenak is . . . about the market, its history and the dedicated people who make up its day to day charm. Sure you’ll find seasonal recipes in there as well but . . . its main subject matter remains the smiling faces that adorn its many pages. They all seem so proud to be part of something so great and that’s what it’s really all about.”
Target Audience:
“A great read for any foodie, this book is a must have for anyone who has visited this world renowned market.”
Judges’ Verdicts:
“It creates a wonderful sense of community. I could see myself walking through the market with this book—wanting to meet and talk to everyone.”
“Most of the recipes can be used with food produced in other parts of Canada as well, making the recipes useful to people outside of Montreal.”
“The recipes chosen turned out well.”
Must-Make Recipes:
Mousse à l’Érable (p. 35)
“a tasty treat . . . very simple as far as a recipe goes. A great welcome to the spring!”Quick-Pickled Radishes (p. 60)
“Recipe worked perfectly and tasted delicious.”Cherry Tomato & Mozzarella Pasta (p. 87)
“Delicious seasonal favorite for late spring and summer; easy to follow and enjoyed heartily by all.”
About the Author
Susan Semenak is a Montreal journalist, food writer and artist. Her stories, recipes and food styling appear regularly in Montreal’s The Gazette. Her work has been published in the National Post, Maclean’s magazine and the International Herald Tribune. Semenak’s cooking, writings and art all shaped by the moods and rhythms of Montreal, her native city.
The Gala – Coming Up Fast!
Monday, November 5, 6:30 PM
The Arcadian Court, Toronto
You are in for a treat – Chefs for the Gala reception are confirmed and short-listed authors are standing by to find out who will win Gold at this year’s Taste Canada Awards. Tickets are limited. To ensure your spot, click here and register as a guest.
Agenda
4:30 pm – 6:30 pm – Welcome Wine and Cheese Tasting and registration
6:30 pm – 7:45 pm – Winners announced
7:45 pm – 10:45 pm – Gala reception featuring the best in Canadian food paired with Niagara wines, hosted by:
- Chef Amira Becarevic (Royal York Hotel)
- Chef Cynthia Beretta (Beretta Organic Farms)
- Chef Matt Dean Pettit (Rock Lobster)
- Chef Brad Lomanto (Cambridge Mill)
- Chef Kimberley Lugsdin (Kimberley Inc.)
- Chef Jamie Meireles (Oliver & Bonacini)
- Chef Ted Reader (Teds’s World Famous BBQ)
- Chef Donna Sanche (George Brown College)
- Chef Vanessa Yeung (Aphrodite Cooks)
Plus: Gift draw – a night for two courtesy of Delta Hotels and Resorts
The 2012 Short List
This year’s short-listed book titles, by award category for each language:
CULINARY NARRATIVES:
- Leslie Beck’s Longevity Diet. Leslie Beck and Michelle Gelok. Penguin Canada
- The Boreal Herbal. Beverley Gray. Aroma Borealis Press
- Unquenchable. Natalie MacLean. Doubleday Canada Publishing Group
NARRATIONS CULINAIRES:
- 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. GuénaëlRevel. 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
LIVRES DE CUISINE GÉNÉRALE:
- 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
LIVRES DE CUISINE RÉGIONALE/CULTURELLE:
- 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
LIVRES DE CUISINE SUJET UNIQUE:
- 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 Cooks the Books
The winning team in our student competition will be announced at the book awards. This competition, held the weekend before the awards, features culinary students cooking a recipe from a Taste Canada’s featured author at the Journey to Your Good Health Cooking Stage at the Royal Fair, November 3 and 4 .
We look forward to seeing you at the Royal and at the Gala on November 5th! More information and tickets to the Gala are just a click away.
Short-List Overview: Made in Italy
Short-listed in the Regional/Cultural category.
Title: Made in Italy
Author: David Rocco
Publisher: HarperCollins Publishers, Toronto
Description
“Food and style go hand in hand in David Rocco’s world, be it in his television series or his cookbooks, and Made in Italy is no exception. Over two hundred extraordinary recipes, offering simple, delicious fare from all over Italy, make this cookbook utterly desirable for any food lover and cook. For the armchair traveller and pleasure-seeking gourmand, Made in Italy is a trip worth taking.”
Target Audience
“A five-star chef or a first-timer.”
Judges’ Verdicts
“Delicious food made accessible to any cook at any level”
“He has interpreted Italian recipes for easy preparation in Canada.”
“Little stories, personal notes and a sense of humour all add such a lovely touch.”
Must-Make Recipes
Gateau di Patate/Potato Cake (p. 100)
“It sums up Italian cuisine—great ingredients and simple execution.”Insalata di Fagiolini/Green Bean Salad (p. 53)
“A major keeper recipe that will become my green bean ‘go to’ from now on.”Spaghetti con Ricotta e Pomodorini/Spaghetti with Ricotta and Cherry Tomatoes (p. 242)
“Easy, quick, tastes great.”
About the Author
David Rocco says, “I’m not a chef, I’m Italian!” His cooking learned at his mother’s side, David is the epitome of an Italian food lover: adventurous, opinionated and fantastic to be around at dinnertime. Dolce Vita is shown in over 150 countries around the globe and as of 2010 has been airing on the Cooking Channel to over 80 million homes in the U.S. Formerly a model, David Rocco spends his time developing new concepts for his company, Rockhead Entertainment, with his wife and business partner, Nina. They have two daughters and split their time between Toronto and Italy.
Short-List Overview: The Ontario Table
Short-listed in the Regional/Cultural category
Title: The Ontario Table: Featuring the Best Food from Around the Province
Author: Lynn Ogryzlo
Publisher: Epulum Books Inc., Toronto
Description:
“The Ontario Table is Ontario’s do-it-yourself buy, cook and eat local culinary guide book and cookbook that challenges everyone to spend $10 a week on local food.
- 320 full-colour pages
- 109 recipes each with stories of growers, stories of regions, pictures of dishes and of agricultural landscapes
- Includes Ontario wine pairings with recipes
- Ontario pantry so consumers can identify local food products
- Over 90 culinary websites helping consumers find local food
- $10 a week message, Billion Dollar Impact and why buy local”
Target Audience
Ontarians or visitors to Ontario who would like to take advantage of local produce for healthy, sustainable eating.
Judges’ Verdicts
“After reading this book, it made me want to spend my next vacation driving the roads of Ontario and finding producers and ingredients.”
“Beautifully-designed book with visual appeal”
“This book is just packed with delicious, creative recipes.”
Must-Make Recipes
Asparagus Leek Soup (p. 37): “Fabulously simple and a big hit with dinner guests this weekend.”
Mushroom Bread Pudding (p. 87): “The method was very straightforward . . . [and] the recipe was very tasty.”
Maple Sticky Buns (p. 241): “Recipe works well, makes very good sticky buns”
About the Author
Lynn Ogryzlo has created more than 1,400 recipes, mostly dedicated to the seasons of Niagara and its food. Her food column, Just a Taste, runs in Niagara this Week newspaper. She was culinary host on CHCH-TV’s Niagara Express and founded the Niagara Culinary Trail so home cooks, chefs and visitors to the region could have access to local foods. Ogryzlo is also a trained sommelier.
Short-List Overview: Chef Michael Smith’s Kitchen
Short-listed in the General Cookbooks category
Title: Chef Michael Smith’s Kitchen: 100 of My Favorite Easy Recipes
Author: Smith, Michael
Publisher: Penguin Canada, Toronto
Description
“Chef Michael Smith’s Kitchen is a fabulous new collection of Michael’s all-time favourite recipes that he regularly cooks at home. Simple, easy to make and packed with tips, all you have to do is follow the instructions and you will be making the best version of the recipe that Chef Michael Smith creates consistently in his own kitchen. Chef Michael Smith’s Kitchen includes 100 recipes—from Oatmeal Crusted French Toast or Buttermilk Waffles, to Coconut Crusted Chicken or Honey Mustard Barbecue Baked Baby Back Ribs . . . . Also included are lots of recipes for delicious vegetables, grains, and side dishes.”
Target Audience
“for everyone who gathers, prepares, and shares food”
Judges’ Verdicts
“Directions clear. Recipe variety appealing.”
“The flavours were pleasing and familiar, with just enough chef innovation to satisfy a busy home cook.”
“The friendly conversational style of this book makes the reader/cook feel relaxed and confident that each dish is achievable.”
Must-Make Recipes
Bacon Lentil Salad with Arugula and Tarragon Mustard Dressing (p. 52)
“Delicious! I think this could become a standard in my kitchen.”Italian-Style Meatloaf with Sun-Dried Tomatoes, Black Olives, Oregano, and Parmesan (p. 134)
“The recipe was very straightforward and easy to prepare. The best part was the taste.”Thyme-Baked Chicken with Mushroom Red Wine Sauce (p. 163)
“Excellent. Cooking time was perfect. Sauce was delicious with a nice texture.”
About the Author
Chef Michael Smith, one of Canada’s best-known chefs is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michaels Kitchen, Chef Abroad, Chef at Home and Chef at Large seen on Food Network Canada and in more than 100 other countries.
Michael is Prince Edward Island’s food ambassador, an award-winning cookbook author, newspaper columnist, professional chef and home cook. He led the team of chefs that cooked for the worlds Olympians in the Whistler Athletes Village in 2010. His sixth cookbook, Fast Flavours, is a smash hit across Canada. His food media production company is breaking new ground online and his Twitter feed is Canada’s top choice for foodie fun.
Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his partner Chastity, Gabe, Ariella and their new baby Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.
Short-List Overview: Odd Bits
Title: Odd Bits: How to Cook the Rest of the Animal
Author: Jennifer McLagan
Publisher: HarperCollins Publishers, Toronto
Description
“What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. Other cuisines have long valued the odd bits, and recipes from Europe to the Middle East to Africa and Asia are featured, along with your favourite liver and bacon.”
Target Audience
“James Beard Award-winner Jennifer McLagan has always been a chef’s cookbook author.” Her book is also intended for food lovers and the well-traveled epicure. Her hope, however, is that the home cook will learn to appreciate the odd bits and learn to cook them for the family.
Judges’ Verdicts
“carefully researched, well-written text and carefully tested and innovative recipes”
“in the adventurous kitchen, a home cook will treasure this book”
“provides a lot of new and technical meat-handling information with clear and accessible language”
Must-Make Recipes:
Chicken Liver Crostini (p. 134)
“It was easy to prepare and the directions were very clearly laid out.”Cheese and Just a Little Brain Fritters (p. 43)
“ A delicious dish, well worth the effort.”Spiced Lamb Ribs with Beans and Spinach (p. 159)
“The lamb ribs were succulent and easy to scoop up with a fork.”
About the Author
Jennifer McLagan has more than 35 years’ experience in the food business as a chef, caterer, food stylist, recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival MasterClass Series in Australia and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking, Food & Drink, The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world, with Fat winning the James Beard Cookbook of the Year award.
The English Language Short List contains all short-listed titles. Stay tuned for more overviews.
Short-List Overview: Whitewater Cooks with Friends
Short-listed in the General Cookbooks category
Title: Whitewater Cooks with Friends
Author: Shelley Adams
Publisher: Alicon Holdings Ltd., Nelson, BC
Description: A collection of recipes from the friends of Shelley Adams, former chef of the Fresh Tracks Café at the Whitewater Ski Resort. “These recipes can be prepared with ingredients most of us stock in our fridges and cupboards and can be made in a short amount of time if you have done a little bit of planning and prep beforehand. All of the friends who have contributed recipes for this cookbook are amazing home cooks and some have owned a catering company, cooked for ski lodges, catered in the movie business or have worked as chefs in restaurants.”
Target Audience: Readers who love “to eat good healthy food and [don’t] want to spend a ton of time in the kitchen.”
Judges’ Verdicts:
“Quite a good variety of recipes”
“a pretty cookbook with generous and flavourful recipes that execute and plate well”
“a nicely laid out, well written and appealing cookbook”
Must-Make Recipes
Tana’s Tomato and Red Lentil Bisque (p. 54) “The flavours are very vibrant and it just feels healthy to make and eat it.”
Moroccan Lemon Chicken Tagine with Couscous (p. 104) “Very authentic flavours, a real treat for the taste buds.”
Pear and Stilton Tarte with Mustard Cream (p. 10) “Really yummy. The method was easy to follow and worked exactly as expected.”
About the Author
Shelley Adams ran the Fresh Tracks Café at Whitewater Ski Resort in Nelson, BC, which she and her husband owned. After leaving Whitewater Ski Resort behind, Shelley settled in to enjoy life with her husband Mike and their two children, now grown and off to university. All this free time provided Shelley the opportunity to play with more recipes, perfecting flavours and rallying her friends into contributing to the latest Whitewater Cooks. This is her third cookbook.
The English Language Short List contains all short-listed titles. Stay tuned for more overviews.
