LES LAURÉATS DES SAVEURS DU CANADA 2017 |...

LES LAURÉATS DES SAVEURS DU CANADA 2017 | 1

LES LAURÉATS DES SAVEURS DU CANADA 2017 | 32 | TASTE CANADA AWARDS GALA 2017

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OUR TEAMKaren Baxter | Executive DirectorDonna Dooher | Chair, Board of DirectorsKeith Müller | Vice Chair, Board of DirectorsJo Marie Powers | Treasurer, Board of DirectorsSaskia Brussaard | Public RelationsJennifer MacKenzie | Chair, Awards CommitteesJulie Miguel | Chair, Food Blog AwardsMarie-Serge Blais | Co-Chair, French-Language CommitteesAnne Fortin | Co-Chair, French-Language CommitteesCharmian Christie | Script and Slide ShowJessica Brooks | Digital Content StrategistSabrina Falone | Manager, Taste Canada Cooks the BooksBrittany Stager | Website, Gala Program DesignRohan Laylor | Event PhotographySari Simkins | Volunteer Coordinator

OUR HISTORYFood professionals gather annually to honour Canadian culinary writers and publishers when the TASTE CANADA AWARDS are presented in autumn. These awards are designed to recognize and celebrate superior writing and publishing throughout Canada’s culinary world, in both English and French. The Awards were initiated by Cuisine Canada in 1998 under the leadership of Jo Marie Powers. In 2012, the Awards rebranded with a new name, new logo, new website, and new award categories—all designed to expand the reach of the Awards, while still respecting their authority and history. Chaque année, les professionnels de l’alimentation honorent les auteurs et les éditeurs de publications culinaires canadiennes lors de la tenue du Gala de reconnaissance des LES LAURÉATS DES SAVEURS DU CANADA à l’automne. Créés pour reconnaître l’excellence et la créativité des publications culinaires, les prix remis promeuvent également la culture alimentaire canadienne. Les prix ont été créés par Cuisine Canada en 1998, à l’initiative de Jo Marie Powers. En 2012, le gala de reconnaissance des Saveurs du Canada se présente sous un nouveau nom, avec un nouveau logo, un nouveau site web et plus de catégories de prix, tout cela dans le but d’augmenter la portée de cette reconnaissance, tout en respectant sa réputation et son histoire.

2017 Taste Canada AwardsLes Lauréats Des Saveurs Du Canada


Lead Sponsorand presenter of Taste Canada Cooks the Books

Gold Sponsors

Silver Sponsors

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Good Things Grow in Ontario

FOOD NETWORK is a trademark of Television Food Network G.P.: used with permission


Host, actor, and voice artist, Noah Cappe is truly a jack of all trades. He’s the ravenous emcee on Food Network Canada and Cooking Channel’s Carnival Eats, the affable police chief on Hallmark Channel and W Network’s The Good Witch, and moderator of matter of the heart on W Network’s The Bachelor/Bachelorette Canada franchise. And that’s just what he’s doing this minute.

Born and raised in Toronto, Noah took to the stage at thirteen and never left. A graduate of Second City’s improv program, and the acting conservatory at York University, Noah jettisoned from theatre school and landed in his first film opposite Scott Speedman. Since then he’s been all over the screen, from MTV’s Degrassi to ABC/Global’s Rookie Blue to A&E’s Breakout Kings to CBC’s Being Erica, among other hit shows. So, chances are you recognize him. The Canadian Screen Awards did when they nominated him for Best Host for his work on Food Network Canada’s Great Canadian Cookbook which saw him crisscrossing the country with Chef Lynn Crawford.

But for a guy on the go as much as he is, Noah’s just as happy on the home front, hanging with his wife and two feline children.

Claire Tansey is a chef, teacher and food expert. She has over 20 years’ experience working in restaurants, education and media, notably as Food Director at Chatelaine and as a guest expert on Cityline. She now inspires home cooks at Claire Tansey’s Kitchen.

Best known for easy, reliable and delicious recipes, fun TV and radio segments and engaging classes, Claire also knows food inside and out. Her first cookbook, Uncomplicated, will be published in October 2018 by Penguin Random House. Originally from Montreal, Claire lives in Toronto with her partner, Michael, and son, Thomas.

NOAH CAPPETV Personality

CLAIRE TANSEYFood Expert

2017 Gala Host

French language component presented by

5:30 - 6:30 PMRegistration & Welcome ReceptionRitz-Carlton Grand Foyer & BallroomPresented by:The Dairy Farmers of CanadaGenerously brought to you by:Monforte Dairy, Forno Cultura & the Niagara College Teaching Winery

6:30 PM2017 Gala Awards CeremonyRitz-Carlton BallroomHosted by Food Network Canada’s Noah CappeFrench language component presented by Claire Tansey• Bilingual presentation of Category Awards• Hall of Fame• Taste Canada Cooks the Books Award• Concluding Remarks

8:00 PMGala CelebrationRitz-Carlton Grand Foyer & BallroomChef’s Stations by:Chef Jason Bangerter of Langdon Hall - Cacao BarryChef Matt Basile - Fidel Gastro’sChef Dan Craig - The Ritz-Carlton Toronto HotelChef Jaret Flannigan - The Wooly PubChef Jonathan Gushue - The BerlinChef Amédé Lamarche & Culinary Students - Conestoga CollegeChef Trevor Lui – Kanpai Snack BarChef Robert Mills - EPIC - Fairmont Royal York HotelChef Trevor Ritchie - Bocuse d’Or Team CanadaDufflet Rosenberg - Dufflet PastriesChef Tawfik Shehata - The International CentreChef Vanessa Yeung - Aphrodite CooksWines by Niagara College Teaching Winery

The Evening’s Events Table of Contents4 Our Team & History

5 Sponsorship

6 Gala Hosts

7 The Evening’s Events

8 Coordinators & Judges | Juges

14 Livres de cuisine sujet unique

16 Single-Subject Cookbooks

18 Les narrations culinaires

20 Culinary Narratives

22 Hall of Fame Awards | Temple de la Renommée

24 Livres de cuisine santé et diète particulière

26 Health and Special Diet Cookbooks

28 Livres de cuisine régionale et culturelle

30 Regional / Cultural Cookbooks

32 General Cookbooks

34 Livres de cuisine générale

36 Cook the Books

40 Food Blogs - General, Health & Special Diet

44 Food & Beverage


The Taste Canada Awards’ jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee; each judge abides by our Conflict of Interest Policy. Taste Canada Awards’ Board of Directors, staff, contractors, Advisory Board members, Category Coordinators, Selection Committee, sponsors, donors and spokespersons have no influence on the judging results, and in no way determine the Award winners. For more about the Policies and Process visit tastecanada.org.

COORDINATORSKaren Barnaby | Vancouver, BCA product development chef, cooking teacher, cookbook author, and Vancouver Sun Food columnist.

Barbara Barnes | Edmonton, ONA professional home economist, Barbara’s specialization is food and nutrition. Barbara has extensive experience in recipe development, testing and writing. She is a former ATCO Blue Flame Kitchen manager and presented food segments on the CTV Edmonton News at Noon for over a decade.

Mary Ann Binnie | London, ONA food-centric home economist who grew up on a dairy farm, Mary Ann graduated from the University of Guelph in Applied Human Nutrition. Based in London, she has worked her entire career in agriculture, promoting wholesome, nutrient-rich foods, and is an active member of various Home Economics associations.

Adell Shneer | Toronto, ONA food professional with a record of success in developing and perfecting recipes for a national and international audience. Leading test kitchens for Canadian Living and The Hot Plate, Adell has mentored and managed a team of culinary professionals as well as developing hundreds of exceptional recipes.

Deborah Youden | St. John’s, NLDeborah is a home economist who works with businesses engaged in international trade. She also delights in harvesting Newfoundland delicacies from the land and the sea.

Taste Canada Awards JuryJUDGES | JUGESWayne Aastrom | Winnipeg, MBOriginally from Penticton, BC, Wayne is approaching 15 years of professional cooking all over Canada, including positions as Head Chef at Balmoral Hall School and at Dogskin Lake Lodge and Outposts in Northern Manitoba. Since 2015, Wayne has been the Head Chef at Canada’s Royal Winnipeg Ballet, serving the Professional dancers, as well as the company staff.

Sylvia Beaudry | Québec, QCCoach en nutrition holistique, Sylvia démystifie la cuisine végétalienne. Grâce à ses ateliers culinaires, elle expose une cuisine accessible et originale. Elle est également professeure à l’Académie Crudessence où elle partage également sa passion pour l’alimentation vivante. Elle est aussi auteure du blogue Manger du bon manger et de sa page Facebook depuis maintenant trois ans.

Christina Blais | St-Jean-sur-Richelieu, QCDétentrice d’un baccalauréat et d’une maîtrise en nutrition, elle enseigne les cours et laboratoires de science des aliments au Département de nutrition de l’Université de Montréal depuis plus de 25 ans. Elle est chroniqueuse à l’émission Ricardo depuis plus de 10 ans. Son livre La chimie des desserts a remporté la médaille d’or du concours Saveurs du Canada, dans la catégorie « Meilleur livre d’intérêt particulier » en 2008.

Sophie Bourdon | Montréal, QCSophie Bourdon est rédactrice, photographe, blogueuse culinaire et nutritionniste holistique. Elle est fondatrice et auteure de TheGreenLife.ca, un blogue bilingue qui célèbre une alimentation végétale et un mode de vie sain. The Green Life est récipiendaire du Prix Taste Canada Awards en 2016 dans la catégorie « Meilleur Blogue Culinaire en langue française ». Le travail de Sophie a été salué et publié dans de nombreux médias anglophones et francophones.

Sonia Carufel | Québec, QCFormée en tourisme (ITHQ) et en communicatons (UQAM et TÉLUQ), Sonia évolue néanmoins dans le monde alimentaire depuis près de vingt ans. Rédactrice en chef du magazine professionnel HRImag, elle s’adresse depuis 2009 aux restaurateurs et aux hôteliers du Québec, notamment via une revue littéraire hebdomadaire qu’elle y a tenue pendant plus de 6 ans. Suivez ses publications sur Twitter, Facebook et Instagram @HRImag.

Charmian Christie | Guelph, ONA journalist turned food writer, recipe developer and culinary instructor. Her cookbook, The Messy Baker: More than 75 Delicious Recipes from a Real Kitchen (HarperCollins 2014), won the Barbara Novak Award for best personal essay. Catch her on Instagram or Twitter @charmian_c.


Christine Couvelier | Victoria, BCPresident of Culinary Concierge, is a Global Culinary Trendologist, Executive Chef and Culinary Executive and is passionate about food! For over 30 years, Christine has kept her clients ahead of the competition by combining strategic thinking, brand strategies, creative culinary expertise, idea generation, leadership skills, global trend watch and award-winning innovative product development. It’s all about Taste! Taste! Taste! Follow her @tastetastetaste.

Marie-Josée Demers | Sherbrooke, QCDepuis 2008, Marie-Josée Demers enseigne en cuisine au Centre 24 juin de Sherbrooke. De plus, elle anime des ateliers et conférences sur la cuisine patrimoniale, la cuisine végétarienne et est toujours préoccupée par la cuisine santé. « Contaminer mes élèves avec mes passions et leur faire découvrir des ingrédients et des techniques inusitées afin qu’ils puissent se démarquer dans ce milieu », voilà sa mission.

Amy Jo Ehman | Saskatoon, SKA food writer and columnist. Amy’s first book, Prairie Feast: A Writer’s Journey Home for Dinner, was shortlisted for a Taste Canada Award. Her other books are Out of Old Saskatchewan Kitchens and Saskatoon: A History in Words and Pictures. She is currently working on a book about wheat.

Lois Ferguson | Mississauga, ONA Registered Dietitian with Malibu Consulting, Lois is all about promoting the pleasure of eating and the science of food, farming and nutrition. Her work with food companies and agricultural commodities helped mould her practical and juicy messages. She is the author of the best seller Eating for Energy & Ecstasy and has participated in over 1200 media appearances. Follow her @FoodSexLivnYung.

Patrice Gosselin | Montréal, QCBachelier en design industriel et diplômé de l’école de tourisme et d’hôtellerie du Québec (I.T.H.Q.). Oeuvre dans le monde de la restauration depuis 1997. Chef formateur auprès des jeunes avec la Tablée des chefs ainsi que pour d’autres programmes de réinsertion sociales. Concentre maintenant ses énergies à faire reconnaitre le métier de cuisinier et à développer la relève. Facebook : Patrice Gosselin.

Bill Jones | Duncan, BCThe chef/owner of Deerholme Farm on Vancouver Island, Bill is a French-trained chef who has worked in Michelin-starred restaurants in Europe and a few other stops around the world. He combines his love of nature and history in his work and is the author of 12 cookbooks on a wide range of subjects, including foraging and wild mushrooms. His latest book, The Deerholme Vegetable Book was shortlisted for the 2016 Taste Canada Awards. Visit Bill at www.deerholme.com.

Wendi Hiebert | Kitchener, ONAs Professional Home Economist, food writer and educator, she develops and edits recipes and does nutritional profile calculations for recipes and menu items. Wendi also gives recipe writing workshops and culinary talks. Her passions include cookbooks, chocolate, and afternoon tea. Find her at wendihiebert.com and on Twitter at @wendihiebert.

Cong-Bon Huynh | Montréal, QCCong-Bon Huynh a été chef exécutif, chef corporatif, chef enseignant, mais il préfère se présenter tout simplement comme un cuisinier. Maîtrisant la cuisine occidentale aussi bien que la cuisine orientale, il enseigne depuis les 10 dernières années au sein des grandes écoles hôtelières à Montréal, s’occupant de la relève pour la cuisine au Québec. Il a été aussi un membre actif dans la fondation du Conservatoire culinaire du Québec. www.facebook.com/congbon.

Anya Levykh | Vancouver, BCAnya is a food, drink and travel writer. The restaurant critic for The Westender newspaper, she is also a judge for the Vancouver Magazine Restaurant Awards, a published author and cookbook editor, and an avid collector of books, recipes and stories. Find her on Twitter and Instagram @foodgirlfriday.

Lisa MacDonald | Halifax, NSA Registered Dietitian originally from PEI, Lisa has worked food service in the health care sector and is currently an in-store dietitian. She is the mom of two- and three-year-old children who put her cooking skills to the test daily. Lisa loves seafood, a glass of wine, and has a true weakness for anything sweet.

Dana McCauley | Melancthon, ONFood is both her business and her hobby. She has worked in the food business as a chef, cookbook author, food editor, product developer and consultant to food companies of all sizes. Follow her on Twitter @danamccauley and Instagram @dana_mccauley.

Shira McDermott | Vancouver, BCThe creator of In Pursuit Of More, a vegetarian food blog, and the winner of Taste Canada’s Gold Award for Best Food Blog in 2016. Shira also co-owns GRAIN, an award winning, premium dry goods company. Find her on Instagram @shiramcd and @eatgrain.

Leslie Merklinger | Toronto, ONHead of development at CBC Radio, Leslie is a media veteran and expert home chef with a Masters in Food Media. She led Canadian programming at Food Network Canada for 8 years, where she launched hit shows including Pitchin’ In, Donut Showdown, Bake with Anna Olson, You Gotta Eat Here!, Top Chef Canada and Chopped Canada.

Gail Norton | Calgary, ABCo-founder and co-owner of The Cookbook Co., which, since 1984, is Calgary’s go to for specialty ingredients, kitchenware, cookbooks and culinary education. Until 2016 she was the publisher of the local food magazine, City Palate. Gail teaches various cooking classes and conducts culinary tours in France and Italy. She has been involved with opening several restaurants and is a cookbook author and contributor. Her titles include Dishing, Double Dishing, Cooks in my Kitchen, and most recently the bestselling CalgaryCooks and Best of City Palate.


Yannick Ouellet | Sainte-Anne-des-Monts, QCOriginaire de la Gaspésie et après un exil à Montréal à l’ITHQ puis auprès de chefs de renom à Montréal et à Québec, il retourne en Haute-Gaspésie avec son entreprise Les services alimentaires Yannick Ouellet inc. pour soutenir les restaurateurs, producteurs et transformateurs de l’est du Québec.

Mijune Pak | Richmond, BCAn international food personality, founder of Follow Me Foodie.com and judge on Food Network’s Top Chef Canada. Named “Must Follow” by The Social Media Awards, and one of the “World’s Most Extreme Foodies” in The Sunday Times, she is also a judge for the BC Product of the Year Award, The Canadian Grand Prix New Product Awards and Hawksworth Young Chef Scholarship. Follow Mijune on Twitter: @followmefoodie, Instagram: @mijunepak and Facebook: Follow Me Foodie.

Caroline Langlois Parisé | Port-Daniel, QCAyant une formation en nutrition et pâtissière de métier, Caroline aime jumeler plaisir de la table et alimentation saine. Elle cumule diverses expériences dans plusieurs milieux, et se fait une joie de cuisiner des plats simples mais inventifs, végétariens (mais pas que!) et savoureux. Elle partage sa passion en donnant Les ateliers du Frère Toc en centre jeunesse de La Tablée des Chefs.

Margaret Prouse | North Wiltshire, PEIA Home Economist, Margaret is fascinated by the sensory, cultural, nutritional, creative and social aspects of food, and tackles projects to teach food skills and knowledge through her business, Gusto. Her column “From My Kitchen”, in Charlottetown’s The Guardian newspaper, focuses on home cooking, local and seasonal foods, and healthy eating.

Josée Robitaille | Montréal, QCDiplômée en gestion de services alimentaires de l’ITHQ à Montréal, Josée Robitaille est nommée, en 1991 « Apprentie cuisinier de l’année au Canada. » Chef invitée et chroniqueuse pour différentes émissions de télé et de radio, on retrouve sa signature dans une trentaine de livres de recettes. En 2015, elle publie son tout premier livre à titre d’auteure, C’est l’hiver! Et remporte la Médaille d’or à Saveurs du Canada.

Laurianne Rousseau | Québec, QCDiplômée en cuisine d’établissement, Laurianne oeuvre dans le domaine de la restauration depuis près de dix ans. Épaulée par le Chef Vincent Croteau durant toutes ces années, son parcours la mène dans les cuisines du Château Frontenac. La jeune maman met de l’avant une cuisine simple et authentique, et partage sans retenue ses connaissances. Passionnée, elle a pour philosophie de démystifier la cuisine et la rendre accessible à tous.

Isabelle Sauriol | Laval, QCIsabelle Sauriol enseigne en pâtisserie depuis plusieurs années à l’École hôtelière de Laval. En 2003, elle a reçu le prix du Chef pâtissier du Québec de la Société des Chefs cuisiniers et pâtissiers du Québec. Elle est juge pour différentes compétitions dans le domaine de la pâtisserie. Fille de maraîcher, elle a développé une ferme de production de mini-légumes et, sans contredit, l’agriculture responsable lui tient particulièrement à cœur.

Fina Scroppo | Vaughan, ONAward-winning writer and editor and author of The Healthy Italian cookbook. Her passion for cooking, nutrition and healthy eating has been featured on numerous TV shows, radio programs, and in magazines and newspapers across the country. Over the past 20 years, she’s enjoyed working with some of the most successful cookbook authors, celebrity chefs and nutrition experts to produce books and special-interest publications. She recently co-founded The Happy Kitchen, a skills-based, hands-on cooking program for youth. Find her on Instagram @thehealthyitalian.

Shelora Sheldan | Penticton, BCA writer and editor, Shelora provides delicious fodder for magazines, cookbooks and culinary guides throughout B.C., Canada and the U.S. Her discerning taste has been tapped as judge for the Vancouver restaurant awards, enRoute’s Best New Restaurants and Gold Medal Plates, and she honored to contribute to Taste Canada Awards. Find her on Instagram & Twitter @sheloradigsin.

James Smith | London, ONChef James has been in the food and hospitality industry for over 30 years. Beginning with formal training at Scaramouche restaurant and George Brown College he went on to do time at Four Seasons Hotel, Boba and Senator and then to Food Network Canada. He went into education, training the next culinary generations, and currently is the Chair of the School of Tourism, Hospitality and Culinary Arts at Fanshawe College.

Amy Whitson | Pickering, ONA Professional Home Economist, Amy is president of The Test Kitchen Inc., a boutique firm that develops recipes and content for food companies, PR firms and marketing agencies. An avid consumer of food writing from cookbooks to blogs, Amy is thrilled to be part of Taste Canada’s judging panel for 2017. Follow her @HomeEcAmy.

Judy Wood | Calgary, ABOwner and Executive Chef of Meez Cuisine & Catering Calgary, Judy received her Grand Diplôme in Paris, France. Recipient of the Woman of Vision Award in 1999, she was featured for 13 years as the Saturday Chef on Global TV Morning Edition. She also co-authored Dishing: Calgary Women Cook, shortlisted for Cookbook of the Year by Cuisine Canada.

Michelle Zimmer | Saskatoon, SKOwner of Wild Serendipity Foods, was an engineer before pursuing her passion in the culinary world. She is a popular vendor at the year-round Saskatoon Farmer’s Market and has taught more than 350 cooking classes. Michelle feels blessed to have turned a dream into a profession. Find her On Facebook: Wild Serendipity Foods, Instagram: wild_serendipity_foods and Twitter: @WildSerendipity.


LÉGUMINEUSES & CIE: PLUS DE 80 RECETTES SANTÉCormier, Hubert | Éditions La SemaineEn ces temps où tout coûte de plus en plus cher, nous devons parfois nous serrer la ceinture et bien souvent, c’est le contenu de notre panier d’épicerie qui écope. Heureusement, certains aliments demeurent économiques, comme les légumineuses qui, en plus d’afficher un profil nutritionnel exceptionnel, sont ultra polyvalentes. En effet, elles peuvent facilement remplacer la viande dans tous les types de plats et être réduites en farine ou en purée pour préparer des produits de boulangerie et des houmous. Par ailleurs, l’ajout de légumineuses dans l’alimentation permet d’augmenter son apport en fibres alimentaires, favorisant ainsi une meilleure santé intestinale et contribuant au contrôle de l’appétit. Les recettes créées pour ce livre vous prouveront qu’il est loin d’être ennuyant d’intégrer les légumineuses dans son quotidien.

Livres de cuisine sujet unique LA CUISINE D’ETHNÉ ET PHILIPPE: RECETTES, ÉPICES ET TECHNIQUESde Vienne, Philippe et Ethné de Vienne | Les Éditions du TrécarréCe livre de cuisine rassemble ce qu’ils font de mieux : des plats simples et goûteux, basés sur leurs découvertes culinaires, mais aussi des histoires sur le plaisir de manger santé, entourés de leurs proches. Le livre offre des outils et des pistes de réflexion sur l’alimentation, mais il propose avant tout des recettes à la portée de tous et toujours savoureuses. Ethné et Philippe de Vienne ont fait de la chasse aux épices leur métier il y a une trentaine d’années. Gourmands et grands voyageurs, ils ont tissé au fil du temps tout un réseau d’amis et de collaborateurs qui les approvisionnent aujourd’hui en épices et en thés issus des meilleurs terroirs aux quatre coins de la planète. Ils sont propriétaires de la boutique Épices de cru, située au marché Jean-Talon.

MIEL: 100 RECETTES DE L’ENTRÉE AU DESSERTLambert, Isabelle | Modus VivendiMiel est un livre de recettes alléchant à souhait, proposant d’utiliser le miel de toutes sortes de façons, toutes plus délicieuses les unes que les autres. L’auteure, Isabelle Lambert, a toujours adoré ce délicieux nectar, et même la découverte du sirop d’érable à son arrivée au Québec n’a pas réussi à le détrôner dans sa cuisine. Depuis plus d’un an, Isabelle prépare et teste de nombreuses recettes aussi bien sucrées que salées pour nous faire découvrir les différentes façons d’utiliser le miel en cuisine. C’est ainsi qu’elle nous offre ses 100 meilleures recettes délicieusement miellées regroupées dans l’ouvrage Miel - 100 recettes de l’entrée au dessert.

ÉPATANTE PATATE: ÉLOGE DE LA POMME DE TERRELeduc, Véronique | Parfum d’encre | MontréalÉpatante patate est un bel ouvrage mettant en vedette la pomme de terre, son histoire et son apport au patrimoine culturel du Québec. C’est aussi une célébration des artisans et des gens d’ici. Par l’entremise de l’histoire de la pomme de terre et de sa culture, de ses producteurs, des restaurateurs et des cantines, c’est l’histoire du Québec qui nous est racontée. Des grands chefs ont créé des recettes spécialement pour cet ouvrage pour redonner à la pomme de terre ses lettres de noblesse.

POMMES: DE LA SOUPE AU STRUDELMarcotte, Louis-François | Flammarion QuébecLouis-François Marcotte met en vedette un ingrédient très québécois. La pomme est de saison en toute saison. Elle rassemble les familles dans les vergers à l’automne ; elle égaie les rayons de nos épiceries le reste de l’année. Fruit santé et gourmand, elle se prête à d’innombrables mariages : avec des viandes ou du poisson, dans un potage, une salade ou une purée, pour agrémenter une pizza ou un grilled cheese, pour glacer une viande ou lier une sauce, au dessert dans tous ses états, à la base d’un jus vitalité ou d’un grog réconfortant. Les produits de la pomme font aussi la fierté des pomiculteurs et des cidriculteurs du Québec et les délices de Louis-François : jus, cidre, vinaigre et liqueurs ont une saveur exceptionnelle… et même des vertus thérapeutiques ! La pomme donne du croquant à toutes les recettes auxquelles on l’intègre et inspire de véritables festins.


DIVA Q’S BARBECUE: 195 RECIPES FOR COOKING WITH FAMILY, FRIENDS & FIREBennett, Danielle | Appetite by Random HouseDiva Q (Danielle Bennett), host of the hit TV show BBQ Crawl, brings us into her backyard with more than 185 simple recipes for casual, down-to-earth barbecue food. Diva Q takes all the guesswork out of grilling—with guidance on everything from getting great char marks, to picking the right meat—making this an indispensable book for every backyard barbecuer. Inside you will find recipes for appetizers, pork, bacon (Diva Q’s claim to fame), beef, fowl, seafood, sides, salads, slaws, breads, and desserts—making this cookbook the perfect companion when cooking for a crowd.

Single-Subject CookbooksBOBBETTE & BELLE: CLASSIC RECIPES FROM THE CELEBRATED PASTRY SHOPBobbitt, Allyson and Sarah Bell | Penguin CanadaAllyson Bobbitt and Sarah Bell share their most loved recipes that fill their French-inspired pastry shops, from Soft and Chewy Ginger Cookies and Dark Chocolate Brownie Fudge Cake to Caramelized Almond Torte and Mile-High Lemon Meringue Pie. Over 100 recipes and variations including classic cookies and bars; cupcakes and layer cakes; loaves, scones, Bundts and tortes; crumbles, tarts and pies; French macarons; confections and more to create your own magical world of sweets at home. Stunningly designed with gorgeous photography, this book is just as enchanting as the Bobbette & Belle treats themselves.

BATCH: OVER 200 RECIPES, TIPS AND TECHNIQUES FOR A WELL PRESERVED KITCHENMacCharles, Joel and Dana Harrison | Appetite by Random HouseJoel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, their website WellPreserved.ca is an extraordinary resource for beginner and expert preservers alike. Their much-anticipated first cookbook showcases seven preserving techniques for twenty-five different ingredients: waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and including a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your favourite ingredients.

BAKE WITH ANNA OLSON: MORE THAN 125 SIMPLE, SCRUMPTIOUS AND SENSATIONAL RECIPES TO MAKE YOU A BETTER BAKEROlson, Anna | Appetite by Random HouseTake your baking from simple to sensational with Anna Olson’s comprehensive guide to beautiful baked goods. Bake with Anna Olson features more than 125 recipes from her popular Food Network Canada show, Bake. From chocolate chip cookies to croquembouche, pumpkin pie to petit fours, Anna Olson’s newest baking book is full of delectable delights for every occasion, category and skill level. Gorgeous photography illustrates each recipe and guides you through the more difficult techniques. Baking your way through Anna Olson’s favorites couldn’t be easier (or more delicious!).

THE BAKER IN MERabinovitch, Daphna | Whitecap BooksDaphna Rabinovitch has been an enthusiastic baker from her childhood right through to a distinguished career as a pastry chef. In The Baker in Me, she brings years of experience and a keen eye for details to a comprehensive guide that lets home bakers take charge of their kitchens. Technically sound and filled with gorgeous photos, Daphna provides a warm and approachable guide to baking.


Les narrations culinaires

KILOS ZEN: UN LIVRE SUR LA PERTE DE POIDS ET LE BONHEUR DE MANGER (JUSTE ASSEZ)Guevremont, Guylaine et Marie-Claude Lortie | Les Éditions La PresseKilos zen est un livre à la fois contre les régimes et contre les kilos en trop. L’objectif est d’aider à perdre du poid ou le maintenir en mangeant en toute liberté, sans souci, sans excès et sans obsession. Pour mettre en œuvre ces principes, les auteures proposent un plan en six semaines comprenant de nombreux exercices pour apprendre, par exemple, à reconnaître les signaux de la faim et de la satiété, à surmonter les fringales ou encore à manger avec détachement vos aliments préférés. Pour le plaisir et l’inspiration, six personnalités, heureuses dans leur assiette et en paix avec leur image corporelle nous parlent de leur rapport à la nourriture.

SUCRE VÉRITÉS ET CONSÉQUENCES Lefebvre, Catherine | Édito Après le cholestérol, le gras et le sel, le sucre est devenu le nouvel ennemi à combattre. Cet ouvrage dresse un portrait éclairant de cet aliment chouchou et aujourd’hui si controversé, en remontant l’histoire depuis sa découverte, ses conditions d’exploitation, son expansion et l’enjeu économique énorme qu’il représente pour les pays producteurs et les compagnies qui le commercialisent. L’auteur nous conduit à une prise de conscience nécessaire : c’est en se mobilisant comme citoyen du monde solidaire et responsable, en dénonçant les magouilles scandaleuses des lobbyistes, en sensibilisant les consommateurs à réduire leur consommation de sucre, en les incitant à choisir des produits ceux issus d’une agriculture durable, en réclamant des mesures gouvernementales pour réguler l’industrie, que nous changerons le cours des choses, pour le bien-être de tous.


BREWING REVOLUTION: PIONEERING THE CRAFT BEER MOVEMENTAppleton, Frank | Harbour PublishingBrewing Revolution details the life of English-trained brewmaster Frank Appleton and looks at the inspiring story behind today’s craft beer revolution. Appleton, who is considered by many to be the father of Canada’s craft-brewing movement, chronicles fifty years in the brewing business, from his early years working for one of the major breweries, to his part in establishing the first cottage brewery in Canada, to a forward look at the craft-beer industry in an ever more competitive market.

Culinary Narratives

FOOD ARTISANS OF THE OKANAGANCockrall-King, Jennifer | TouchWood EditionsFood Artisans of the Okanagan is every food lover’s guide to finding the best of the best locally crafted fare in the vibrant Okanagan. Complete with profiles of more than 125 farm-to-table artisans, maps to pinpoint locations, and complete contact information, this book is a self-guided tour that will lead you directly to the chefs, bakers, beekeepers, orchardists, distillers, millers, foragers, fishmongers, and producers of fine craft foods and drink.

FOOD TO GROW: A SIMPLE, NO-FAIL GUIDE TO GROWING YOUR OWN VEGETABLES, FRUITS AND HERBSFlowers, Frankie (Ferragine, Frank) and Shannon J. Ross | HarperCollinsFood to Grow simplifies every growing decision you’ll need to make. Frankie helps you evaluate your space, decide just how much time you want to invest and then make the smartest choices about which plants will give you the best bang for your buck. Loaded with gorgeous photography that will have you desperate to get digging, Food to Grow includes a detailed A-Z index of over fifty of Canada’s most popular home crops. Whether you have space for a few pots or a back forty, Frankie Flowers will help you make your dream of home-grown treats a fun and tasty reality.

100 MILLION YEARS OF FOOD: WHAT OUR ANCESTORS ATE AND WHY IT MATTERS TODAYLe, Stephen | HarperCollinsIn One Hundred Million Years of Food, Stephen Le argues that our ancestral diets and lifestyles are the best first line of defense in protecting our health; simple prescriptions like paleo or vegan diets in effect highjack our biology and ignore evolution, resulting in the current explosion of chronic diseases and allergies. To put it simply, the optimal diet is to eat what your ancestors ate. In this remarkably clear-cut and compelling book, readers are shown not just what to eat, but how their diet is the product of millions of years of evolution.

150 YEARS OF CANADIAN BEER LABELSSherk, Lawrence C. | TouchWood Editions150 Years of Canadian Beer Labels showcases more than 150 vintage and modern beer labels dating back to the late 1870s. Curated from Lawrence Sherk’s extensive collection of breweriana, the artwork of ales, lagers, porters and malts from breweries east to west depict our country’s longstanding history of brewing and love-affair with beer.


Barss is a Calgary-based food history writer and cookbook author whose nine books preserve and celebrate the rich heritage of ranching and pioneer experiences in the Canadian West. Her lively scholarship – rich with anecdotes, interviews with surviving settlers, archival photographs – garnered her an enthusiastic readership among prairie home cooks, making her a best-selling author.

Hall of Fame | Temple de la RenomméeSponsored by the Culinary Historians of Canada

2017 WINNERBunny Barss | Food History Writer and Cookbook Author

Staebler (1906–2006) was an award-winning literary journalist and author of 21 books, including Food That Really Schmecks (1968), More Food That Really Schmecks (1979) and Schmecks Appeal (1987). Her cookbooks were full of colourful descriptions and anecdotes, the Waterloo region dialect, and were such a compassionate picture of the Old Order Mennonites that they were better understood not only in the community but in the rest of Canada. They seem like adventure stories into Mennonite Country Cooking.

(1906 - 2006)Edna Staebler | Award-Winning Literary Journalist and Cookbook Author

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SOUPERS SANTÉ EN 5 INGRÉDIENTS 15 MINUTES: 260 RECETTES POUR MIEUX MANGER EN FAMILLE 5 INGRÉDIENTS, 15 MINUTESBérubé, Caty | Éditions Pratico-PratiquesUn livre de recettes vous permettant de cuisiner en fonction de vos carences, de vos points faibles ou d’une intolérance? C’est par ici! Bien plus qu’un guide pour consommer plus de nutriments ainsi que moins de gras, de sel et de sucre. Au total, 260 recettes forment des sections ayant pour but de répondre à un besoin spécifique: manger plus de fer, consommer moins de sodium, couper le gras, s’approvisionner en omégas-3, respecter un régime sans gluten, etc. Vous souhaitez manger plus santé sans couper sur le plaisir? En plongeant dans ce livre, vous serez contenté!

Livres de cuisine santé et diète particulièreLA SANTÉ PAR L’INTESTIN: 21 JOURS DE MENUSCôté, Stéphanie | Modus VivendiStéphanie Côté, M. Sc., nutritionniste, vient à notre rescousse avec un guide pratico-pratique permettant à la fois de comprendre le fonctionnement du microbiote intestinal et de modifier notre alimentation de sorte à favoriser son équilibre. Stéphanie Côté est une nutritionniste-communicatrice, car la communication la passionne autant que les aliments. Le microbiote étant le sujet de l’heure dans le domaine de la santé, Stéphanie a naturellement voulu s’attaquer à la question. Et nous aider à y voir clair, le plus simplement possible. À l’aide de La Santé par l’intestin - 21 jours de menus, découvrez comment maintenir l’équilibre de votre microbiote pour jouir d’une bonne santé globale.

MILLE MILLIARDS D’AMIES: COMPRENDRE ET NOURRIR SON MICROBIOMEDesautels-Marissal, Marianne | Les Éditions CardinalLe microbiome, c’est cet écosystème unique composé de milliards de précieuses bactéries qui vivent en chacun de nous. Les recherches scientifiques récentes pointent toutes dans la même direction : un microbiome diversifé est un gage de santé. En comprenant et en nourrissant mieux notre microbiome, nous pouvons contribuer à notre santé globale. Dans cet ouvrage de vulgarisation au ton ludique, la biochimiste et journaliste scientifique Marianne Desautels-Marissal nous aide à comprendre et à aimer nos bactéries, en plus de proposer 40 recettes pour les traiter aux petits oignons.

CES GALETTES DON’T TOUT LE MONDE PARLE: RECETTES SANS SUCRE ET SANS GRAS AJOUTÉS. MIAMSKI!Labrie, Mériane (Madame Labriski) | Guy Saint-Jean ÉditeurVous cherchez des solutions faciles pour vous régaler de bonheur sans culpabilité? Tadamski! Vous en trouverez une profusion dans le livre de Madame Labriski! Cuisiner des galettes sans sucre et sans gras ajoutés et générer du gros plaisir, c’est possible. Madame Labriski sucre TOUT à la purée de dattes et lie ses recettes avec du yogourt nature sans gras ou de la compote de pommes sans sucre ajouté. C’est pas juste bon, c’est délicieuski! Si c’est compliqué? Non, c’est superfacileski! Osez vous faire du bien! Carburez dès aujourd’hui aux Labriskis. Et… changez votre vieski!

LE SOULARD DES SPORTIFS: PLAISIRS GOURMANDS ET NUTRITION SPORTIVESoulard, Jean et Benoît Lamarche | Les Éditions La PresseCe livre est le fruit d’une belle rencontre: celle d’un grand chef, sportif récréatif depuis toujours, Jean Soulard, et d’un olympien détenteur d’un doctorat en physiologie et chercheur en nutrition, Benoît Lamarche. Ce dernier présente tout d’abord des informations sur la nutrition pour mieux performer, mieux récupérer ou plus simplement être en santé en pratiquant son sport préféré. Au passage, il en profite pour déboulonner quelques mythes tenaces en nutrition sportive. Après la théorie, la pratique! Plus de 100 recettes spécialement conçues par Jean Soulard pour répondre aux besoins particuliers des sportifs. Des logos associés à chacun des plats identifient les contextes sportifs pour lesquels ils sont particulièrement adaptés.


NOURISH: WHOLE FOOD RECIPESCronish, Nettie and Cara Rosenbloom | Whitecap BooksNourish combines a love of food with a vigour for eating well, celebrating the dietary holy trinity of seeds, nuts, and beans and incorporating them into your favourite everyday meals. Chef Nettie Cronish and registered dietitian Cara Rosenbloom combine their culinary talents to demonstrate how seeds, nuts, and beans can be utilized to create delicious, whole-food based and nutrient-dense meals that will leave you feeling good indeed.

Health and Special Diet Cookbooks HOT DETOX: A 21-DAY ANTI-INFLAMMATORY PROGRAM TO HEAL YOUR GUT AND CLEANSE YOUR BODYDaniluk, Julie | HarperCollinsHot Detox embraces the ancient wisdom of India and China and utilizes the time-tested intelligence of warming up your body’s core to boost low immunity, alleviate IBS and chronic pain, balance hormones and help spur weight loss. Drawing on Julie’s personal story of detoxification and over a decade of research, you can fire up your digestive power and cleanse and heal your body. Hot Detox is the sanest and smartest way to cleanse, with easy-to-follow three-, ten- and twenty-one-day plans, proven techniques for crushing cravings and over 140 delicious and easy-to-prepare recipes you’ll want to enjoy every day!

WHOLE BOWLS: COMPLETE GLUTEN-FREE AND VEGETARIAN MEALS TO POWER YOUR DAYDay, Allison | Skyhorse Publishing (Thomas Allen & Son)From the creator of the award-winning food blog Yummy Beet, Allison Day turns familiar and traditional tastes into healthy, one-bowl meals. Along with more than fifty full-meal, vegetarian, vegan, and gluten-free meal-sized bowl recipes, Whole Bowls—a national recipient of the Gourmand Award for Best Vegetarian Cookbook— contains an innovative, easy-to-follow “Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Using real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time or whipped up quickly on a weeknight.

THE PALEO DIABETES DIET SOLUTION: MANAGE YOUR BLOOD SUGAR WITH 125 RECIPES PLUS A 30-DAY MEAL PLAN Hillhouse, Jill and Lisa Cantkier | Robert RoseRecent research points to the fact that a paleo diet can effectively manage as well as lower your risk for diabetes. Many experts believe that the regular consumption of packaged and processed foods is the leading cause of diabetes. The foundation of a paleo diet is fresh, unprocessed grass-fed meat, whole fruit, vegetables, seeds and nuts. These 125 delicious recipes are nutrient-dense, low-carb, fiber-rich and high in vitamins and minerals; specifically designed to manage or reverse blood sugar levels while enjoying delicious food at the same time!

OH SHE GLOWS EVERY DAY: QUICK AND SIMPLY SATISFYING PLANT-BASED RECIPESLiddon, Angela | Penguin CanadaAngela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and international bestseller, The Oh She Glows Cookbook, have amassed millions of fans eager this highly anticipated new cookbook. Angela shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! A beautiful go-to cookbook from one of the most beloved cooking stars and food bloggers, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty plant-based meals—even on a busy schedule.


Livres de cuisine régionale et culturelle

LA CUISINE DE MA GRAND-MÈRE ITALIENNEAgostinelli, Matteo et Mathew Foulidis | Parfum d’encreL’histoire de deux amis qui ont sauvé leur héritage familial. Ce livre contient 80 recettes savoureuses venant du nord de l’Italie : de célèbres spécialités, mais aussi des petits plats moins connus à découvrir. Originaires d’Italie, les grand-mères de Matteo et Mathew sont venues s’installer au Québec dans les années cinquante. Les garçons affectionnent leurs oetits plats traditionnels. Gina et Carolina connaissent par cœur ces recettes transmises par leurs propres grand-mères, mais jamais elles n’ont noté les étapes et les quantités. À 16 ans, Matteo et Mathew ont décidé de les suivre dans leur cuisine et de consigner leur savoir, un travail de quatre années. Véritable hommage à leurs grands-parents, ce livre est une façon de partager leur héritage.

MON LIBAN, MA CUISINE Bassoul, Racha | Flammarion Québec « Je suis née au Liban, j’y ai vécu jusqu’à l’âge de vingt ans et les arômes qui ont parfumé mon enfance imprègnent encore tout ce que je fais. Je pensais donc, au départ, écrire un livre sur la cuisine libanaise. Puis, après avoir beaucoup réfléchi et rédigé de nombreuses pages, je me suis concentrée sur l’influence que cette tradition culinaire a eue sur ma façon de cuisiner. Elle m’a offert un canevas très riche sur lequel j’ai pu tisser mes propres couleurs avec tout ce que j’amassais au fil de mes expériences. À mesure que je notais le détail de mes recettes et partageais mes sources d’inspiration, je prenais conscience de ce que ce livre représentait vraiment pour moi : une sorte de pont mental que je traverse constamment, entre ma terre natale et mon pays d’adoption. Mes recettes, au même titre que les anecdotes qui les accompagnent, sont les témoins concrets de ce va-et-vient. »


HOT THAI KITCHEN: DEMYSTIFYING THAI CUISINE WITH AUTHENTIC RECIPES TO MAKE AT HOMEChongchitnant, Pailin | Appetite by Random HouseGrowing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin drew on the culinary experiences of her youth to create her Hot Thai Kitchen channel on YouTube. In this much-anticipated cookbook, she takes readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks that are central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking.

Regional / Cultural CookbooksOTTAWA COOKS: SIGNATURE DISHES FROM THE FINEST CHEFS OF CANADA’S CAPITAL REGIONDesbrisay, Anne | Figure 1Award-winning food writer Anne DesBrisay brings together recipes from forty-one of the Capital region’s most inspiring cooks. From fine restaurants, food trucks, and farmhouse kitchens, here are signature dishes, favourite staff meals, and traditional family recipes from one of the most interesting and diverse food cultures in the country. Beautifully photographed by Christian Lalonde, Ottawa Cooks showcases more than eighty delicious recipes—and the gifted chefs who create them.

TASTE OF PERSIA: A COOK’S TRAVELS THROUGH ARMENIA, AZERBAIJAN, GEORGIA, IRAN, AND KURDISTANDuguid, Naomi | ARTISAN (Thomas Allen & Son)Though home to diverse religions, cultures, languages, and politics, the Persian culinary region is linked by beguiling food traditions. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews and alluring sweets like date-nut halvah. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings. Winner of a 2017 James Beard Award and IACP Award, Taste of Persia is a must-read for anyone hankering to experience the food of a wider world.

BRITISH COLUMBIA FROM SCRATCH: RECIPES FOR EVERY SEASONMarchessault, Denise and Caroline West | Whitecap BooksA celebration of British Columbia through a cook’s palate and a photographer’s lens, British Columbia from Scratch highlights the province’s diverse and delicious landscape, from the seafood of the Pacific Ocean to Okanagan fruit. Author Denise Marchessault and photographer Caroline West pair an eclectic collection of made-from-scratch recipes with sumptuous images, paying tribute to wholesome unprocessed foods and the skilled farmers who grow them.

THE BUTCHER, THE BAKER, THE WINE AND CHEESE MAKER IN THE OKANAGANSchell, Jennifer | TouchWood EditionsThe Butcher, the Baker, the Wine and Cheese Maker in the Okanagan reflects the ever-evolving artisanal food culture in one of Canada’s favourite destinations and commemorates the many butchers, bakers, farmers, fishers, and artisans responsible for it. Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in Schell’s collection is written by an Okanagan chef and inspired by an ingredient that is locally and sustainably produced in the Okanagan Valley.


CINCIN: WOOD-FIRED CUCINARichardson, Andrew | Figure 1What is the essence of Italian cuisine? CinCin’s renowned Chef Andrew Richardson believes it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-Fired Cucina showcases the restaurant’s signature wood-oven cooking techniques and traditional Italian dishes charged with seasonal West Coast flavours.

General CookbooksPresented by Food Network Canada

DAVID ROCCO’S DOLCE FAMIGLIARocco, David | HarperCollinsIn his first two bestselling cookbooks, David Rocco’s Dolce Vita and Made in Italy, celebrity chef and author David Rocco gave readers delicious traditional Italian recipes that any home cook can master. Now, in Dolce Famiglia, David explores how in Italian culture, food and family often go hand in hand. Inspired as always by the frugal yet comforting traditions of cucina povera, David Rocco offers exceptional, delicious Italian recipes that will make you want to head into the kitchen, bang some pots and cook up a storm for your family – however you define the word.

REAL FOOD, REAL GOOD: EAT WELL WITH OVER 100 OF MY SIMPLE, WHOLESOME RECIPESSmith, Michael | Penguin CanadaReal Food, Real Good is a fantastic way to approach everyday cooking—simple, good-for-you food. Michael Smith, a passionate advocate for healthy homemade meals enjoyed around the kitchen table, knows what it takes to keep cooking simple and chock-full of natural, wholesome ingredients. In Real Food, Real Good, Michael shares more than 100 brand-new recipes with ingredients that are great choices for a healthy lifestyle. Real Food, Real Good includes Michael’s quick and easy strategies, tips, and common homemade staples to help you keep your cooking delicious and full of real food every day!

EARLS THE COOKBOOK: EAT A LITTLE, EAT A LOT. 110 OF YOUR FAVOURITE RECIPESSutherland, Jim | Appetite by Random HouseThe Fuller family invented premium casual dining in 1982 when they opened their first Earls Restaurant in Edmonton, and they have been redefining and revolutionizing it ever since—now with 67 locations (and counting) across Canada and the US. Written by Jim Sutherland and photographed by John Sherlock, their cookbook includes stories from the restaurant’s rich history and features recipes for its most popular dishes throughout the decades. This first cookbook from Earls is as authentic and approachable as the restaurants themselves.

ARAXI: ROOTS TO SHOOTS, FARM-FRESH RECIPESWalt, James | Figure 1Gordon Ramsay calls it the best restaurant in Canada. The chefs at Araxi Restaurant and Oyster Bar call it a celebration of where they live. In this follow-up to their James Beard–nominated cookbook, award-winning chef James Walt and his team share eighty classic recipes from Araxi’s dining room and signature Longtable dinners, all adapted for delicious home cooking.


TROIS FOIS PAR JOUR: DEUXIÈME TOMEChampagne, Marilou et Alexandre Champagne | Les Éditions CardinalIl y a des passions qui poussent, fleurissent et font des petits. Notre amour pour le bon et le beau n’a jamais cessé de croître depuis la création de Trois fois par jour, il y a de cela plus de trois ans. Imaginer des plats, les cuisiner et les poser sur une table bordée de gens qu’on aime ça fait partie de ce qu’il y a de plus merveilleux dans notre vie. Après l’extraordinaire succès du premier tome, Marilou et Alexandre Champagne nous reviennent avec une proposition exceptionnelle : plus de 110 recettes complêtement inédites et organisées en catégories pratiques (à offrir, économique, gourmand, pour recevoir, rapide, sans gluten, sans lactose, végé et choix d’Alex); 320 page d’un univers intimiste et magnifiquement photographié.

Livres de cuisine généraleprésenté par Food Network Canada

LES BOUCHÉS DE BONHEUR DE GENEVIÈVE EVERELLEverell, Geneviève | Les Éditions GoéletteSushi déjeuner, maki tiramisu, burrito au thon, burgers pour lui et pour elle, tartare de canard, créations végétariennes gourmandes… Les bouchées de bonheur de Geneviève Everell surprennent par leur originalité toujours renouvelée ! Ce livre fait découvrir plus de 100 recettes appétissantes et inédites, agrémentées des dessins de la talentueuse bédéiste Bach, où les aventures de la jeune chef sur la route sont racontées avec humour et gourmandise ! La reine du sushi y enseigne aussi comment choisir ses produits en plus de découvrir les techniques essentielles et les bases pour créer soi-même ses tartares.

LE COUP DE GRÂCEJoubert, Samuel | Les Éditions de l’HommeCréateur de recettes passionné, styliste audacieux et photographe inspiré, Samuel Joubert est un homme-orchestre de la cuisine. Il partage ses créations culinaires sur son site Le Coup de grâce (lecoupdegrace.ca) dont la page Facebook compte déjà 14 600 fans. À l’automne 2016, il signe un premier livre de 100 recettes, dont 75 seront exclusives à la version papier (25 recettes sont tirées de son site). Misant sur le plaisir de manger sans compromis, Livrées sur un ton sympathique et sans prétention, les recettes de Samuel sont simples et originales. Un livre qui s’inscrit dans la tendance actuelle : innovateur, jeune, original, inspiré et inspirant ! Et Samuel vous prévient : si j’étais vous, je détacherais ma ceinture tout de suite…

SIMPLICITÉ CULINAIREJuneau, Martin | Les Éditions La PresseLa simplicité culinaire, c’est comme la simplicité volontaire, c’est une question de choix. C’est choisir les meilleurs ingrédients, mais aussi explorer, offrir une émotion… un instant de bonheur culinaire. Dans Simplicité culinaire, 30 aliments sont les têtes d’affiche de plus de 100 recettes pour toutes les occasions. Vous aimez la betterave? C’est justement la saison, mais vous n’avez pas beaucoup de temps pour cuisiner… Un tartare de betteraves pourrait faire votre bonheur. En revanche, si vous recevez vos amis foodies et souhaitez les impressionnier, des betteraves au crémeux de chèvre et crumble de îstaches pourront faire sensation. Le chef Martin Juneau offre aux amoureux de la cuisine sa version du plaisir culinaire en trois degrés de simplicité : de la cuisine de tous les jours, en passant la cuisine des week-ends entre amis, jusqu’à une cuisine plus élaborée comme au restaurant.

DE MA COUR AU CHÂTEAUModat, Stéphane | Les Éditions La PresseCréer un livre autours du plaisir de manger et de partager, voilà le défi que s’est donné le chef Stéphane Modat avec ce premier ouvrage solo. Reconnu comme l’un des plus grands chefs de sa génération, ce créatif insatiable propose une cuisine décomplexée et réjouissante qui se décline autour de toutes les tables, que ce soit à la maison ou au Château Frontenac, à l’occasion d’un pique-nique ou d’un dîner d’anniversaire. Avec passion, il nous ouvre les portes de son univers cuinaire en partageant plus de 120 recette inédites et accessibles pour sortir de l’ordinaire. À un large sélection de recettes s’ajoutent également des propositions de cocktails. De ma cour au château est un parcours culinaire où le plaisir et la fête sont au redez-vous.


Taste Canada Cooks the BooksTaste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across that nation to compete for the title of Canada’s Best New Student Chefs. Presented by Taste Canada Awards and by the Alberta Canola Producers, sponsored by Summer Fresh Foods and RICARDO Cuisine, Taste Canada Cooks the Books showcases the talent of Canada’s next generation of chefs and honours authors by bringing some of this year’s outstanding submitted cookbooks to life.

Each student team was paired with a Taste Canada culinary author and given the challenge to recreate a recipe from the author’s cookbook, along with their own signature garnish. This year, for the first time, the teams battled it out in an open kitchen arena at Mildred’s Temple Kitchen in Toronto. The teams competed side by side, fighting for the attention of the notable culinary experts on the judge’s panel. There was also a Black Box Reveal before each battle and the students were challenged to include a variety of Summer Fresh products in their dishes. Once the winners are announced they’ll be presented with prizes and a letter of recommendation, and the Gold winning team will be awarded with the Taste Canada trophy to display at their school.

Centennial College | Toronto, ON Durham College | Oshawa, ON Fanshawe College | London, ONLiaison College of Culinary Arts | Kitchener, ON Liaison College of Culinary Arts | Oakville, ON

Participating Colleges

Sponsors

Supported by the following partners:

Liaison College of Culinary Arts | Toronto, ON Red River College | Winnipeg, MBSt. Francis Xavier Secondary School | Mississauga, ON Thistletown Collegiate High School | Toronto, ON

Mentoring AuthorsNaomi Duguid is a Toronto-based traveler, writer and photographer whose most recent book Taste of Persia: A Cook’s Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (ARTISAN (Thomas Allen & Son), 2016) won the 2017 James Beard Award for best International cookbook and the IACP cookbook award for best culinary travel.

Anne DesBrisay is an award-winning food writer and restaurant critic. She is the author of Ottawa Cooks (Figure 1 Publishing, 2016), and three editions of Capital Dining. She was the Ottawa Citizen’s restaurant critic for twenty years, and for the past seven years has written for Ottawa Magazine. Anne is senior editor for Taste & Travel Magazine, a senior judge at the Ottawa Gold Medal Plates, and a member of the judging panel at the Canadian Culinary Championships.

James Walt, author of Araxi: Roots to Shoots, Farm-Fresh Recipes (Figure 1 Publishing, 2016), is one of Canada’s leading chefs. He creates compelling regional cuisine based on local, sustainable ingredients. As a graduate of the Stratford Chefs School, his impressive culinary career spans some of British Columbia’s leading restaurants, including a four-year tenure at Sooke Harbour House and as opening chef to sister restaurant Blue Water Cafe in Vancouver. James was also executive chef to the Canadian embassy in Rome, an experience that helped shape the way he cooks today.

Julie Albert and Lisa Gnat, authors of Lick Your Plate: A Lip Smackin' Book for Every Home Cook (Appetite by Random House, 2016) also known as the Bite Me Sisters, have made a name for themselves as authors of 3 best-selling cookbooks and the creators of the popular recipe site, BiteMeMore.com. Their humorous approach to cooking brings ease to the kitchen and laughs to the table.

Jennifer Schell is an Okanagan based food, wine and travel writer and former editor of Food & Wine Trails magazine. Author of three international award winning cookbooks, The Butcher, The Baker, The Wine & Cheese Maker (TouchWood Edition, 2015) her unique and insightful style paints a colorful and intimate portrait of the BC’s food, drink, farm and foraging community. Jennifer grew up on a farm, the inspiration for her passion and love of all things local.

Jim Sutherland, the author of Earls the Cookbook: Eat a Little, Eat a Lot. 110 of Your Favourite Recipes (Appetite by Random House, 2016), is an award-winning writer and editor based in Vancouver. Editor-in-chief of two of Canada’s most prominent magazines, Western Living and Vancouver, from 1993-2006, he is now a frequent contributor to numerous publications including enRoute, Canadian Business, Report on Business and The Wall Street Journal.

Paul Lillakas is a Canadian Living Food Editor and has worked in the food industry for 13 years from restaurants, to the private chef world, and finally in the Canadian Living test kitchen producing recipe content for readers across Canada. He is representing Canadian Living The Special Occasions Cookbook: 250 + recipes for memorable gatherings (Juniper, 2016). In 2014, Paul was a winner of Food Network Canada’s Chopped Canada and went on to be the personal chef to six-time Grammy award-nominated Canadian music producer Deadmau5.


Leanne Brown and Tina Faiz, authors of Edmonton Cooks: Signature Recipes from the City's Best Chefs (Figure 1 Publishing, 2016), love food. Leanne is a writer and avid home cook born and raised in Edmonton but currently living in New York City. She believes that everyone deserves to eat good food every day, and that cooking is the key. Most recently, she wrote the award-winning, best-selling Good and Cheap, a cookbook of appealing, beautiful food for very low incomes. Tina is an award-winning journalist with an insatiable curiosity (and appetite) that helps her unearth stories about food as well as politics, design, art, and culture for newspapers and magazines across the country, including the Edmonton Journal, Calgary Herald, National Post, Ottawa Citizen, Vancouver Sun, and Montreal Gazette, among others, and in a regular food column for CBC Radio.

Elaine Feore and Joanne Goudie turned their mutual passion for food into the grand adventure of opening their own restaurant, The Blue Fish Bistro in Grand Falls-Windsor, Newfoundland and Labrador. Both locals and visitors enjoyed their combination of traditional Newfoundland foods with flavours found around the globe. After selling their restaurant, Elaine and Joanne realized that they wanted to continue to share with others their love of Newfoundland, its landscape, and the new foods found on its tables and grocery store shelves. Happily, Storm the Kettle, Resetting the Newfoundland Table (Whitecap, 2016) became their next adventure.

JudgesMatt Basile is the creator of the Fidel Gastro’s street food company. In 5 years they’ve gone from underground sandwich popup to internationally recognized food brand. Matt is also the author of Street Food Diaries (Penguin Canada, 2014) and is currently writing his second book Brunch Life and hosted two seasons of his internationally-sold television show Rebel Without A Kitchen.

Claudia McNeilly is a Toronto-based food writer. She writes two weekly dining columns in the National Post. Her food writing has also appeared in Vogue, VICE, New York Magazine and others.

Danielle Finestone is the founder of ToFoodies, a Toronto-based food website and brand with a large audience on Instagram. Since July 2014, @tofoodies has rapidly expanded to become an online community and trusted food media brand that has sprawled into the website you see today and across nearly every social media channel. In addition, Danielle is also a consultant and speaker who has lectured at Social Media Week Toronto, the Conference Board of Canada’s Food Summit in 2016 and for the Canadian Public Relations Society.


General Blogs

DIVERSIVOREBromilow, SeanFrom the judges: Sean of Diversivore blog takes the time to not only share great recipes but share, educate using scientifically-rooted information. This blog is dense with tips, facts and good-looking recipes. Well-researched, extremely well-written, detailed, engaging, entertaining and informative. Well-presented recipes, as well as plenty of alternatives for both methods and ingredients. A really excellent blog -- it’s rare to come across professional blogs like Diversivore.

CHU ON THISChu, AnnieFrom the judges: Fun, light and entertaining, Annie has a way with engaging readers in her stories and recipes. Unique stories, good clear raison d’etre and using her personal voice with great photos to go along with each piece. Annie of Chu on This blog makes you feel like cooking! I love that this blog gets out of the kitchen, out of the city and into the environs of Canada. There is a great mix of recipes and travel posts and the personal stories attached to each recipe are a nice touch. I love the cultural aspect and diversity of stories.

YOU HAVE BEEN SERVEDFox-Revett, MelissaFrom the judges: A very strong voice, opinionated, honest, and entertaining food blog. You Have Been Served is a breath of fresh air! She is funny, quirky, and inviting without being self-serving. This is an industry oriented blog that is excellent, humorous, witty and well written. There are tons of simple, well-presented recipes, and food-centric commentary and reviews. This blog is pithy, witty, and so very fun to read, especially anything under the “Rants” section. You Have Been Served gives a great look at the behind-the-scenes life of a restaurateur.

KITCHEN HEALS SOUL Lawandi, Janice From the judges: Great pictures, fabulously nerdy chemistry and beautiful storytelling; an entertaining intersection of kitchen art and science. I want to come back again and again! I love the cozy home-made atmosphere. Excellent recipes, great instructions and great photography. I love that it addresses technique and not just baking. There is a good balance of simple and complex recipes.

BAKING FOR FRIENDS Romano, Alie From the judges: Clean, beautiful photography and stories, well written recipes, pretty pictures and great tips! Alie of Baking with Friends features stories that are well-written with a light style, with solid recipes. The photos are lovely and so “real” I could imagine being there. Simple, fresh recipes with interesting twists. Perfect for those with a serious sweet tooth!


Health & Special Diet Blogs

A DASH OF COMPASSION Axworthy, Nicole From the judges: Nicole’s writing is conversational, non-judgemental and easy to follow. She makes me feel like she’s there to hold my hand through the transition to veganism. The visuals are beautiful and bright with a pop of colour to really pull me in. A Dash of Compassion includes additional tips and suggestions with the recipes that are helpful to the less experienced cook. Nicole is well informed of the content and resources featured on her blog. The overall tone of the A Dash of Compassion is very positive and cheerful, celebrating the vegan lifestyle and is very inspiring to read!

KITCHEN FRAUBose Johnson, MargaretFrom the judges: Margaret uses an engaging storytelling quality in her posts along with a wonderful sense of humour. There’s a real earnest approach to share what she loves that feels authentic and approachable, like a reliable neighbour you can count on. Kitchen Frau is packed with tips for success, how-to’s, ingredient facts as well as interesting anecdotes - I love the ‘Kitchen Frau Notes’. Margaret has a lovely writing style and is the blog’s greatest asset. Her photos are homey and humble and are a great addition to her posts.

OH SHE GLOWSLiddon, AngelaFrom the judges: Angela’s blog is engaging and friendly, with easy and approachable vegan recipes that are consistently delicious! Scrolling through Angela’s eye-catching blog, there is a wealth of content just waiting to be explored, on a variety of food, cooking and lifestyle related topics that are well researched. Oh She Glows includes stunning food photography, informative writing and concise, easy to read recipes that really make this blog stand out. Angela has made her mark in the culinary community as a leading vegan blogger.

THE SIMPLE GREEN Richter, Heidi From the judges: This blog has all the makings of a top contender. The writing is conversational, engaging, warm, evokes emotion and is inviting, like she’s talking to her best friend. The tone is genuine without trying too hard to impress. Her ability to share those stories is spot-on and I often “feel” what she’s feeling. The photography is equally inviting – it’s bright, beautiful and “happy.” All around an excellent blog to inspire, educate and inform! The clean design and stunning photos pair up perfectly with her writing style, which is personal, sweet, with a hint of romance. This is a blog I would read when I want to escape into something beautiful.

SALTNPEPPERHEREWong, SoniaFrom the judges: There’s an honest, sincere style of writing in the blog posts. The recipes are detailed and delicious. The visuals are thoughtful, exceptionally styled and captivating. There’s a real artistry to her photography – you can tell Sonia uses layers on her “canvas” with real attention to detail. A feast for the eyes and beautifully written stories to go with it.


GALA CELEBRATION

A celebration of great Canadian culinary writing must be accompanied by great Canadian food and beverages, and this is what you will be sampling tonight!

This celebration would not be possible without the very generous support and in-kind donations of services and F&B. Tonight’s offering, following the Awards presentation, have been prepared by talented chefs and restaurateurs, using the finest ingredients. The wine has been donated by Niagara College Teaching Winery.

To all the food and beverage sponsors and partners, our most sincere thanks for your support. You are adding real “taste” to these awards.

WELCOME WINE & CHEESE RECEPTION

As you arrive, you will be greeted with a Wine and Cheese reception, presented by the Dairy Farmers of Canada, generously brought to you by Monforte Dairy, Forno Cultura Bakery and the Niagara College Teaching Winery.

Food & Beverage

Meet the Chefsof tonight’s gala celebration

CHEF MATT BASILEFidel Gastro’s

CHEF JASON BANGERTERCacao Barry

CHEF DAN CRAIGRitz-Carlton Toronto

DUFFLET ROSENBERGDUFFLET PASTIRES

CHEF ROBERT MILLSFairmont Royal York Hotel

CHEF TREVOR LUI Kanpai Snack Bar

CHEF AMÉDÉ LAMARCHE Conestoga College

CHEF JONATHAN GUSHUE The Berlin

CHEF JARET FLANNIGAN The Wooly Pub

CHEF TREVOR RITCHIE Bocuse d’Or Canada

CHEF TAWFIK SHEHATA The International Centre

CHEF VANESSA YEUNG Aphrodite Cooks


Food and Beverage Sponsors

Good Things Grow in Ontario


CANADA’S 100 BEST BRINGS YOU THE LATEST FROM THE MOVERS & SHAKERS OF THE CANADIAN FOOD SCENE. CHEFS, BARTENDERS, RECIPES, TRENDS AND MORE.

COMING UP: THE COOKING ISSUE • NOVEMBER 2017

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Visit eggfarmers.ca to learn more about where your eggs come from

Facebook.com/eggs @eggsoeufs @eggsoeufs


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Slice carefully. Enjoy passionately.Made with quality Canadian milk by skilled cheese-makers,

Canadian cheeses are local, flavourful, and guaranteed favourites.

Mark your calendars for the

2018 Taste Canada AwardsCall for submissions: January 24, 2018

Deadline for submissions: February 21, 2018

For more information on Taste Canada and future events, contact

Karen Baxter, Executive Director: [email protected]

52 | TASTE CANADA AWARDS GALA 2017

Stay ConnectedTwitter: @TasteCanada

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Newsletter: www.TasteCanada.org

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