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Culinary Student Creations

  • 2025 Cooks the Books presented by Canadian Beef – Assiniboine College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – New Brunswick Community College

    February 10, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Vancouver Community College

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 2 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team 1 Thompson Rivers University

    February 2, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Durham College

    January 12, 2026
  • 2025 Cooks the Books presented by Canadian Beef – Team Culinary Institute of Canada

    January 12, 2026
  • 2024 Cooks the Books presented by Canadian Beef – Team Top NAIT

    March 3, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Top Toques

    February 24, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team Georgian College

    February 17, 2025
  • 2024 Cooks the Books presented by Canadian Beef – Team George Brown College

    January 28, 2025
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📚 2026 Taste Canada Shortlist Spotlight | General 📚 2026 Taste Canada Shortlist Spotlight | General Cookbooks⁠
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🥗 Coffret – Formule magique by Christelle Tanielian brings a fresh, creative approach to everyday cooking. This beautifully designed three-book collection is built around a simple "magic formula": a basic recipe combined with visual charts that allow you to create thousands of variations—from hearty main-course salads and filling soups to comforting, virtually foolproof cakes!⁠
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✨ One recipe to try is the Lentil Fattoush, a satisfying twist on the classic Middle Eastern salad. As Christelle shares: “Fattoush is the salad of my childhood summers. I love the idea of transforming it into a more satisfying meal-sized salad by adding plant-based protein, like lentils.”⁠
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👩🏻‍🍳 Get the recipe at the link in our bio!⁠
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📚Coup de projecteur sur l'un des finalistes 2026 des Saveurs du Canada | Livres de cuisine générale, langue-française ⁠
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🥗 Coffret – Formule magique de Christelle Tanielian réinvente la cuisine du quotidien avec créativité. Cette superbe collection de trois livres s'appuie sur une formule simple et ingénieuse : une recette de base, accompagnée de tableaux visuels qui vous permettent de créer une multitude de variantes. Salades-repas, soupes réconfortantes, gâteaux inratables… les possibilités sont presque infinies!⁠
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À essayer absolument : le fattouche aux lentilles, une version nourrissante de cette salade emblématique du Moyen-Orient. « Le fattouche est la salade de mes étés d'enfance. J'aime l'idée de la transformer en une salade-repas plus rassasiante en y ajoutant une protéine végétale, comme les lentilles. » — Christelle Tanielian⁠
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Envie de l'essayer? Voir la recette sur le lien dans notre bio!
📚 2026 Taste Canada Shortlist Spotlight | Regional 📚 2026 Taste Canada Shortlist Spotlight | Regional/Cultural⁠ Cookbooks⁠
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🌍 Take a flavour-filled journey through Nigeria with Chop Chop by Ozoz Sokoh, a celebration of the ingredients, flavours and textures found across all six regions of the country. A culinary anthropologist and Nigerian native, Ozoz brings traditional Nigerian cuisine into the home kitchen through recipes that are vibrant, delicious and easy for the home cook. (@kitchenbutterfly @appetite_randomhouse)⁠
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🔥 One dish that captures the spirit of Nigerian street food is Beef Sūya̱: Nutty Spiced Beef Skewers. Originating with the Hausa in northern Nigeria, "Sūya is Nigerian street food at its finest," shares Ozoz. "Think flame-grilled, nutty, spicy meat cradled in paper with a side of fresh tomatoes, sliced red onions, sometimes fresh Scotch bonnets or habaneros, cabbage, and some extra yajin kuli for dipping."⁠
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👩🏻‍🍳 Discover the recipe at the link in our bio!
📚 2026 Taste Canada Shortlist Spotlight | General 📚 2026 Taste Canada Shortlist Spotlight | General Cookbooks⁠
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In 2026 Taste Canada shortlisted cookbook, The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You by Andrea Buckett, you'll find flexible, flavour-packed recipes, practical packing tips, and everything you need to make mealtime effortless wherever your adventures take you. (@andreabuckettcooks @appetite_randomhouse)⁠
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🥒 One standout is the Grilled Zucchini & Mozzarella Salad with Pesto: a fresh summer salad that pairs smoky grilled zucchini with creamy mozzarella, crisp radishes, and vibrant basil pesto. As Andrea Buckett shares: "This salad is a stone-cold stunner!"⁠
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👩🏻‍🍳 Get the recipe at the link in our bio!
📚 2026 Taste Canada Shortlist Spotlight | Single-S 📚 2026 Taste Canada Shortlist Spotlight | Single-Subject Cookbooks⁠
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🔥 Discover the art of cooking with fire in Wood, Fire & Smoke: Recipes and Techniques for Wood-Fired Cooking by Michael Smith, a shortlisted cookbook celebrating the craft, flavour and creativity of wood-fired cuisine. (@chefmichaelsmith @penguincanada)⁠
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From grilling and smoking to spit-roasting and cooking over coals, this collection features over 80 innovative recipes and techniques from an award-winning chef and master of wood-fired cooking.⁠
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One such recipe is the Apple Chicken Skewers with Mulled Cider Tare Sauce and Seven-Spice Sprinkle. " Our version of classic yakitori, Japan’s popular street food," Michael shares, "each element elevated with our own Prince Edward Island twist ... A delicious homage to the intense heat of charcoal." The recipe combines seared chicken, an apple cider-based tare sauce infused with warming spices, and a signature seven-spice blend for a dish that celebrates the power of live fire.⁠
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Get the recipe at the link in our bio!
📚 2026 Taste Canada Shortlist Spotlight | Culinary 📚 2026 Taste Canada Shortlist Spotlight | Culinary Narratives⁠
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In 2026 Taste Canada shortlisted book, Tastes and Traditions: A Journey Through Menu History by Nathalie Cooke, menus become windows into the past, revealing how changing tastes, social values and cultural identities have shaped the way we gather around the table. Richly illustrated and deeply researched, this fascinating book uncovers the stories hidden within centuries of dining history.⁠ (@mnathaliecooke @reaktionbooks) ⁠
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📜 One fascinating feature is a New Year's Eve menu from Montreal's Piccadilly Club, dating to the 1930s. While its elegant cover promises glamour and sophistication, the menu itself tells a more nuanced story. As Nathalie Cooke writes: ""In Tastes and Traditions, I invite you to take a leap of the imagination in order to glance over the shoulders of diners at particular moments in history, to sit for a spell in their chairs and see the menu and its fare from the worldview of someone in that particular time and place."⁠
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👩🏻‍🍳 Explore this remarkable piece of culinary history at the link in our bio!
Did you know that Canada has a national celebratio Did you know that Canada has a national celebration of Canadian food? It’s called @FoodDayCanada and it’s been running for over 20 years coast to coast! ⁠
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This year, it takes place tomorrow, August 1.⁠
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Anyone can participate! Get out your favourite Canadian recipes, take pictures of you and your food. Share them using #FoodDayCanada and say thanks to all those who help put Canadian food on your plate!⁠
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Visit FoodDayCanada.ca at the link in our bio to learn more. ⁠
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#FoodDayCanada⁠
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