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2012 Taste Canada Award Winners
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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.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10227″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://amzn.to/2LR5eva”][vc_column_text]
Gold
Unquenchable. Natalie MacLean. Doubleday Canada Publishing Group.
Buy now on Amazon.ca[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523988883644{padding-top: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523988963755{padding-top: 0px !important;padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523988373976{padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_text]
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.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10229″ img_size=”full” alignment=”center”][vc_column_text]
Gold
Chef Michael Smith’s Kitchen. Michael Smith. Penguin Canada.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523985812945{padding-top: 15px !important;padding-bottom: 15px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523988971012{padding-top: 0px !important;padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523988396746{padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_text]
Regional / Cultural Cookbooks
The award is given to the best cookbook written by a Canadian author (or authors), which best exemplifies the cooking of a specific terroir or region in Canada, or, the cooking of a specific ethnic group (in terms of race, nationality, or religious heritage) in Canada or around the world.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10231″ img_size=”full” alignment=”center”][vc_column_text]
Gold
Made in Italy. David Rocco. HarperCollins Publishers.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523989029579{padding-top: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523988977265{padding-top: 0px !important;padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]
Single-Subject Cookbooks
The award is given to the best cookbook written by a Canadian author (or authors), which features a single topic in the culinary world. This category may include books about a specific food, beverage, cooking method, meal and/or target a very specific audience, such as cookbooks written by professional chefs for professional chefs. This category does not include regional/cultural cooking or books related to health and special diets.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10233″ img_size=”full” alignment=”center”][vc_column_text]
Gold
Spilling the Beans. Julie Van Rosendaal and Sue Duncan. Whitecap Books.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_section][vc_row css=”.vc_custom_1523992379354{padding-bottom: 40px !important;}”][vc_column css=”.vc_custom_1523989055695{padding-top: 40px !important;}”][vc_text_separator title=”Les livres langue française / French-Language Books” border_width=”3″ css=”.vc_custom_1523992273683{padding-bottom: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523991654390{padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]
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.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10228″ img_size=”full” alignment=”center”][vc_column_text]
Or
Genèse de la cuisine québécoise. Jean-Marie Francoeur. Fides.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523989593921{padding-top: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]
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.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10230″ img_size=”full” alignment=”center”][vc_column_text]
Or
À la di Stasio 3. Josée Di Stasio. Flammarion Québec.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523993491025{padding-top: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523993238033{padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]
Livres de Cuisine Régionale et Culturelle
Le lauréat sera décerné au meilleur livre de cuisine, écrit par un ou des auteurs canadiens et publié par un éditeur canadien, qui représente le mieux la cuisine d’un terroir spécifique ou d’une région du Canada, ou, la cuisine d’un groupe ethnique (en termes de race, de nationalité ou d’héritage religieux) au Canada ou ailleurs dans le monde.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10232″ img_size=”full” alignment=”center”][vc_column_text]
Or
Asie: Un voyage culinaire. Vincent Beck and Diem Ngoc Phan. Modus Vivendi.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][vc_separator css=”.vc_custom_1523993499755{padding-top: 40px !important;}”][vc_row_inner][vc_column_inner width=”1/4″ css=”.vc_custom_1523993232789{padding-bottom: 10px !important;}”][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]
Livres de Cuisine Sujet Unique
Le lauréat sera décerné au meilleur livre de cuisine, écrit par un ou des auteurs canadiens et publié par un éditeur canadien, qui traite d’un sujet unique dans le monde culinaire canadien. Cette catégorie peut inclure des livres sur un aliment, une boisson, un mode de cuisson, un repas spécifique ou traitant d’un sujet nutritionnel, et/ou ciblant une audience particulière comme des livres de cuisine écrits par des professionnels pour des professionnels. Le livre doit contenir des recettes.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”10234″ img_size=”full” alignment=”center”][vc_column_text]
Or
Nos 200 meilleurs desserts et biscuits. Coup de Pouce. Les Éditions Transcontinental.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][/vc_section]
