Posted by Jennifer
November 2, 2007 - (GUELPH, ON) Some of Canada’s top food professionals spent their summer at their stoves testing recipes and evaluating culinary books from more than 50 entrants and now Cuisine Canada and the University of Guelph are proud to announce the winners of the 10 th annual Canadian Culinary Book Awards.
Winners in the English Cookbook Category are:
- Gold: Vij’s: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala (Douglas & McIntyre Ltd., Vancouver)
- Silver: Lucy’s Kitchen: Signature Recipes and Culinary Secrets by Lucy Waverman (Random House Canada, Toronto)
Winners in the English Special Interest Category, books about food, but not cookbooks, are:
- Gold: Bitter Chocolate: Investigating the Dark Side of the World’s Most Seductive Sweet by Carol Off (Random House Canada, Toronto)
- Silver: Red, White, and Drunk All Over: a Wine Soaked Journey from Grape to Glass by Natalie Maclean (Doubleday Canada, Toronto)
Winners for the English Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture are:
- Gold: Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada by Dorothy Duncan (Dundurn Press, Toronto)
- Silver: Hearth and Home: Women and the Art of Open Hearth Cooking by Fiona Lucas (James Lorimer & Company Ltd., Publishers, Toronto)
The contest was also open to Canadian French-language culinary books.
Winners in the French Cookbook Category are:
- Gold: Á table en famille: recettes et stratégies pour relever le défi by Marie Breton and Isabelle Emond (Flammarion Québec, Montreal)
- Silver: Nutrition gourmande: propos et recettes by Isabelle Huot and Thierry Daraize (Les Éditions Publistar, Outremont, Quebec)
Winners in the French Special Interest Category, books about food, but not cookbooks, are:
- Gold: Couleur champagne by Chrystine Brouillet and Guénaël Revel (Flammarion Québec, Montreal)
- Silver: Cuisiner avec les aliments contre le cancer by Richard Béliveau and Denis Gingras (Éditions du Trécarré, Outremont, Quebec)
The Winner for the French Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture is:
- Gold: Au Pied de Cochon:L’Album by Martin Picard (Restaurant Au Pied De Cochon, Montreal)
Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. The University of Guelph has for more than 140 years contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.
The Canadian Culinary Book awards are sponsored by: Lead Sponsor: Delta Chelsea Hotel, Platinum Sponsors: CanolaInfo, Chicken Farmers of Canada and Harbinger Communications. The award’s ceremony and reception is supported by: Beef Information Centre, Dairy Farmers of Canada, Fairmont Hotels and Resorts, George Brown College, Inniskillin, Liaison College and Sleeman Breweries Ltd.
For more information or to arrange an interview, please contact:
Sofia Hondrogiannis, Harbinger Communications
(416) – 960 – 5100 x 248