2010 Taste Canada Award Winners
English-Language Books / Les livres langue anglaise
Culinary Narratives
The award is given to the best food- or beverage-related narrative written by a Canadian author (or authors). This category may include books exploring culinary history, politics, social awareness, memoir or biography, all relating to food, and may include some representative recipes. In this category, however, recipes (if any) will not be tested. In most cases, the overall style of the book will be narrative, but reference texts will be included in this category as well. The topic or theme need not be Canadian.
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)
Honourable Mention
Atlantic Seafood: Recipes from Chef Michael Howell by Michael Howell (Nimbus Publishing, Halifax)
General Cookbooks
The award is given to the best cookbook, written by a Canadian author (or authors), which covers a general range of topics, offering a variety of options to the Canadian cook. Single-subject and Health and Special Diet-related cookbooks are not included in this category, but in the Single-Subject Cookbooks category or Health and Special Diet category.
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)
Honourable 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)
Honourable Mention
Sweet Freedom: Desserts You’ll Love Without Wheat, Eggs, Dairy or Refined Sugar, by Ricki Heller (Trafford Publishing, Victoria)
Les livres langue française / French-Language Books
Les Narrations Culinaires
Le lauréat sera décerné au meilleur livre sur l’alimentation et/ou la boisson écrit sous forme de narration, écrit par un ou des auteurs canadiens et publié par un éditeur canadien. Cette catégorie peut comprendre des livres explorant l’histoire culinaire, la politique alimentaire, la conscience sociale, un mémoire ou une biographie et, peut comprendre des recettes appuyant l’ouvrage. Dans la plupart des cas, le style du livre est narratif mais peut inclure aussi des livres de références. Le sujet n’a pas besoin d’être nécessairement canadien.
Or
Pachamama: Cuisines des Premières Nations by Manuel Kak’wa Kurtness (Les Éditions du Boréal, Montréal)
Livres de Cuisine Générale
The award is given to the best cookbook, written by a Canadian author (or authors), which covers a general range of topics, offering a variety of options to the Canadian cook. Single-subject and Health and Special Diet-related cookbooks are not included in this category, but in the Single-Subject Cookbooks category or Health and Special Diet category.
Or
La Carte des desserts by Patrice Demers (Les Éditions de l’Homme, Montréal)
Argent
Le cuisinier rebelle by Antoine Sicotte (Les Éditions Cardinal, Montréal)
Mention Honorable
Ferreira Café: Du Portugal à Montréal, by Carlos Ferreira (Les Éditions la Presse, Montréal)
Livres d’Intérêt Particuliere
Or
Thé: Histoire, terroirs, saveurs by Maison de Thé Camellia Sinensis (Les Éditions de l’Homme, Montréal)
Argent
Papilles et molécules: La science aromatique des aliments et des vins by François Chartier (Les Éditions La Presse, Montréal)
Mention Honorable
La Santé par le plaisir de bien mangerby Richard Béliveau and Denis Gingras (Éditions Trécarré, Montréal)
