2014 Short List

Taste Canada―The Food Writing Awards drew 59 submissions this year, an eclectic collection of everything culinary from the Antarctic to Alice in Wonderland.  The winners will be announced, together with the names of the jurors, at the Award Ceremony and Gala Reception on Monday, 20th October, at the Arcadian Court in Toronto.

Taste Canada is delighted to announce that Gusto TV (gustotv.com), Canada’s new Food & Lifestyle channel, has joined the 2014 awards as the Presenting Sponsor and exclusive Media Partner. Gusto TV will offer exposure of the awards to a television audience of more than 4 million households across Canada. Gusto’s digital and social media platforms will also feature profiles of individual books, authors and recipes, as well as media coverage of the awards and winners.

The short lists in all award categories:

Culinary Narratives/Narrations Culinaires

The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers
Jolicoeur, Claude
Chelsea Green Publishing

Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.

The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement
Saul, Nick and Andrea Curtis
Random House Canada

In telling the remarkable story of The Stop’s transformation, Saul and Curtis argue that we need a new politics of food, one in which everyone has a dignified, healthy place at the table. By turns funny, sad and raw, The Stop is a timely story about overcoming obstacles, challenging sacred cows and creating lasting change.

The Antarctic Book of Cooking and Cleaning
Trusler, Wendy and Carol Devine
Vauve Press

The Antarctic Book of Cooking and Cleaning is a journey through that austral summer—the story of a Russian-Canadian clean-up project on a small island 120 miles off the Antarctic Peninsula. But it’s also a look at the challenges of cooking in a makeshift kitchen.

Miel, L’art des abeilles, l’or de la ruche
Desrochers, Anicet et  Anne-Virginie Schmidt
Éditions de l’Homme.

Symbole de douceur, de prospérité et d’abondance, le miel est le fruit du travail titanesque accompli par les abeilles. Découvrez l’histoire de ces travailleuses infatigables, leur morphologie, leur cycle de vie, de même que l’organisation de la colonie et son mystérieux langage. Laissez-vous surprendre par la diversité des plantes et des fleurs donnant aux miels qui en sont issus des couleurs et des saveurs si riches et si distinctes.

Les saveurs gastronomiques de la bière
Lévesque Gendron, David et Martin Thibault
Éditions Druide

David Lévesque Gendron et Martin Thibault, auteurs de La route des grands crus de la bière, récidivent avec un titre à leur image : innovateur, riche en théorie, mais encore davantage en outils pratiques, plus complet que tout ce qui a été offert sur le sujet jusqu’ici au Québec. Dans un coffret luxueux, deux volumes remplis de photos mettent en vedette la bière, ses flaveurs et les accords gastronomiques pour maximiser le plaisir soutiré de chacune de vos dégustations. Un ouvrage qui saura combler les amateurs de bière et de dégustations diverses, autant que les sommeliers en herbe, les brasseurs maison et les formateurs dans les écoles de restauration et de sommellerie.

General Cookbooks/ Livres de Cuisine Générale

At Home with Lynn Crawford: 200 of My Favourite Easy Recipes
Crawford, Lynn
Penguin Canada Books

For Lynn, food and cooking should be a fun and enjoyable occasion. And, in At Home with Lynn Crawford, you’ll find 200 delicious and simple recipes that will put sunshine into your kitchen every day of the week. Lynn’s collection is rounded out with her all-time favourite casual home-entertaining recipes.

In the Kitchen with Stefano Faita: Over 250 Simple and Delicious Everyday Recipes
Faita, Stefano
Penguin Canada Books

The TV tie-in companion cookbook that makes it easy for all home cooks to impress family and friends with fabulous meals. It features Faita’s favourite, easy-to-make recipes from the series, gorgeous colour photographs, and brand new extra tips, recipe notes, and substitutions.

The Flavour Principle: Enticing Your Senses with Food and Drink
Waverman, Lucy and Beppi Crosariol
HarperCollins Publishers

Canada’s favourite culinary pair creates a one-of-a-kind cookbook that will be everyone’s go-to food and winematching guide.  Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole.  At last, here is a cookbook that focuses on this fundamental concept.

Entre nous
Garnier, Jonathan
Les Éditions Transcontinental

Chef-animateur de Ça va chauffer ! et de Chef à la rescousse !, Jonathan Garnier livre ici 100 recettes à la fois créatives et savoureuses, qu’il met à la portée de tous. Des crêpes au sucre aux petites brioches, de la mousseline de carottes au gratin dauphinois, de la bouillabaisse revisitée aux joues de veau braisées, du tiramisu à la crème brûlée au chocolat blanc, sans oublier les bases essentielles à garder sous la main… l’éventail est foisonnant, éclectique et toujours exquis.

 L’atelier de Daniel Vézina, mes classiques préférés, recettes étape par étape
Vézina, Daniel
Les Éditions La Presse

Le chef Daniel Vézina reprend ici son rôle de mentor en vous présentant des recettes, étape par étape, consignes claires et photographies à l’appui. Il vous accompagne dans la préparation d’une soixantaine de ses plats préférés parmi les classiques de la cuisine. Vous pourrez ainsi préparer en toute confiance des plats tels qu’un bœuf bourguignon, un Mac and cheese, un ceviche de poisson ou un gâteau au fromage.  Une occasion hors pair de profiter des connaissances culinaires de Daniel Vézina en consultant les trucs et astuces qu’il vous propose pour faire de vos repas une réussite. Un maximum d’outils pour vous sentir en confiance aux fourneaux.

Dans la cuisine de Danny St-Pierre
St Pierre, Danny
Les Éditions La Presse

Dans son premier livre, le chef Danny St Pierre vous invite dans sa propre cuisine. Il vous propose des conseils et astuces qui vous permettront de planifier vos repas sans vous casser la tête. Quelques heures de préparation que l’on transforme en activité de couple ou familiale pour avoir sur la table des repas savoureux et nourrissants tous les jours, y compris les jours de fête. Plus de 60 recettes accessibles présentées de façon originale et attrayante telles que les côtes levées à l’érable et aux olives, le gratin de sole aux poireaux et la bagatelle de brownies, bleuets et noix. Des idées simples, qui vont de la gestion du frigo à la manière efficace de faire des courses, en passant par l’utilisation maximale des aliments. Bref, tout pour alléger votre quotidien, bien manger et économiser temps et argent.

Regional/Cultural Cookbooks

Toronto Star Cookbook: More Than 150 Diverse and Delicious Recipes Celebrating Ontario
Bain, Jennifer
Appetite by Random House  

The Toronto Star Cookbook  tells the story of the vibrant, eclectic cuisine of Ontario. Here are more than 150 recipes celebrating the province’s chefs, restaurants, home cooks, farmers, food store owners and more. It is a family-friendly cookbook filled with recipes for classic comfort food  and classic Ontario dishes.

Three Sisters Back to the Beginning: Timeless Greek Recipes Made Simple 
Bakopoulos, Betty, Eleni Bakopoulos, and Samantha Bakopoulos

Three Sisters Back to the Beginning documents an inspiring journey shared through recipes and pictures.  It is a call to remember who you are and to celebrate your own beginning.  It is a reminder to eat well, love well, and be happy; for time stands still only in pictures.

Sea Salt: Recipes from the West Coast Galley
Eathorne, Alison Malone, Hilary Malone, and Lorna Malone
Harbour Publishing

Sea Salt is a gorgeous new collection of over a hundred sea-tested gourmet recipes suitable for meals aboard but equally satisfying for the home dining table. Any cook will appreciate the benefits of thoughtful preparation, clever shortcuts, local ingredients, a hearty dose of creativity and fast, fresh, delicious meals.

Single-Subject Cookbooks/Livres de Cuisine Sujet Unique

Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery
Daykin, Rosie
Appetite by Random House

Butter Baked Goods is a gorgeously illustrated cookbook, packed with delicious recipes perfect for celebrating a special holiday with family and friends, or just everyday life.  Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style. Everyone can create Butter’s delectable treats.”

The Deerholme Mushroom Book: From Foraging to Feasting
Jones, Bill
TouchWood Editions  

The Deerholme Foraging Book is an exploration of the wild foods found in the Pacific Northwest and features local mushrooms, edible plants, sea vegetables, and shellfish. The book is the product of twenty years of research and professional cooking with foraged foods. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods.

Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals
Reader, Ted
Penguin Canada Books  

This must-have book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game—the essence of grilling. And there are plenty of tasty chicken recipes, too. Ted makes cooking easy for the gastro griller, with simple-to-prepare and absolutely delightful dishes.  Chock full of 135-plus lofty, fun recipes, including ribs.

Les Règles d’or des épices, recettes et récits de Ethné et Philippe de Vienne, chasseurs d’épices
De Vienne, Philippe et Ethné
Éditions du Trécarré 

Un voyage culinaire et gastronomique exceptionnel, coffret d’épices inclus.   Les Règles d’or des épices rassemblent vingt mélanges d’épices, six épices et soixante recettes. Le classement des épices et des mélanges en diverses catégories, les exemples clairs et les conseils pratiques qui composent cet ouvrage démontrent la simplicité et la logique désarmantes de la cuisine aux épices.

Citron : 100 recettes et beaucoup plus
Lambert, Isabelle
Modus Vivendi

Grâce à son parfum et à son acidité, le citron peut relever et aromatiser tous les plats, de l’entrée au dessert. Découvrez plus de 100 recettes salées ou sucrées, mais toujours citronnées : des citrons farcis aux sardines à la parfaite tarte au citron meringuée, en passant par la blanquette de sole au citron, les filets de porc farcis aux pistaches et au citron confit, la limonade maison, les pâtes de fruits au citron, et bien d’autres surprises.

Cuisiner au fil des récoltes : 170 recettes pour profiter des fruits et légumes
Rossier, Geneviève, éd./Coup de Pouce
Les Éditions Transcontinental  

Colorés, frais et savoureux, les fruits et légumes du Québec allient les bienfaits de l’alimentation locale à des vertus santé irremplaçables. Comment tirer profit de leur abondance en saison ? Grâce à ce livre, découvrez 170 recettes vitaminées, végétariennes ou non. Servez des canapés inventifs. Variez les soupes et les salades. Renouvelez vos idées d’accompagnements. Cuisinez des pizzas et des quiches originales. Réinventez vos plats de pâtes ou de riz. Ajoutez saveurs et couleurs aux viandes et aux poissons. Mettez les petits fruits en vedette dans une panoplie de desserts décadents. Et, bien sûr, faites des réserves pour le reste de l’année !  Les meilleurs conseils pour les cultiver, que vous disposiez d’un potager ou de quelques pots. Les critères pour les choisir au marché.  Les modes de cuisson qui leur conviennent le mieux.  Les astuces pour bien les conserver.

The full press release can be found in our media section.

Taste Canada – The Food Writing Awards 2013 Announcement of Winners

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.


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


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


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


The Book of Kale: The Easy-to-Grow Superfood; 80+ 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



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.



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.






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.




The 2013 Short List has Arrived!

Find our 2013 Short List in English here:



Cliquez ici pour les livres finalistes en français:


The 2013 Short List is coming soon!

We are ecstatic to announce the Taste Canada 2013 Short List for Canadian Food Writing in the next few days. As always, talented Canadians have raised the bar of food writing. We are proud to be at the forefront of celebrating their achievement.

Please check back in the beginning of August to see the list! Thank!

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