Canadian Culinary Book Awards 2011
TORONTO, Nov. 7, 2011 /CNW/ - The winners of the 2011 Canadian Culinary Book Awards were announced at a gala awards ceremony today at the Royal Agricultural Winter Fair. The Canadian Culinary Landmarks Hall of Fame Award, the Founders Award, and the annual Edna Staebler Award were also announced. Eighty-two entries in six categories in two languages were entered this year, and represented a grand sweep of the range and expertise of culinary publishing in Canada.
"The number of entries of French language books has increased over the past 3 years. We believe that this reflects the growing enthusiasm of Canadians to learn more about food, along with their interest to learn more about what they're serving their families and friends" - Micheline Mongrain, French-Language Chair, CCBA
"The richness of Canada's culinary heritage is reflected in the scope of topics and terroirs covered in the nominated books received this year. From sea to sea to sea and everywhere in between, the reader and the cook are treated to an enriching array of books that illuminate Canada's place in today's culinary world, ranging from molecular cooking to sustainable gardens for healthful eating."- Maureen O'Connor, English-Language Chair, CCBA
English Special Interest Award
GOLD: Sarah Elton, Locavore: From Farmers' Fields to Rooftop Gardens - How Canadians Are Changing the Way We Eat, HarperCollins Canada. SILVER: Sonia Day, Incredible Edibles: 43 Fun Things to Grow in the City, Firefly Books Ltd.
English Canadian Culinary Culture Award
GOLD: Jeff McCourt, Allan Williams & Austin Clement, Flavours of Prince Edward Island: A Culinary Journey, Whitecap Books. SILVER: Michele Genest, The Boreal Gourmet: Adventures in Northern Cooking, Harbour Publishing.
English-Language Cookbooks Award
GOLD: Michael Bonacini, Massimo Capra, & Jason Parsons, 3 Chefs: The Kitchen Men, Whitecap Books & Madison Press Books. SILVER: Meeru Dhalwala & Vikram Vij, Vij's at Home: Relax, Honey, Douglas & McIntyre AND Moira Sanders, Lori Elstone, with Beth Goslin Maloney, The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada's Favourite Country Fair, Whitecap Books.
French Special Interest Award
GOLD: Martin Thibault & David Lévesque Gendron, La route des grands crus de la bière, Québec Amérique. SILVER: François Chartier, La Sélection Chartier 2011: Guide des vins et d'harmonisation avec les mets, Les Éditions La Presse.
French Canadian Culinary Culture Award
GOLD: Marie-Christine Rhéaume, Olivier Clément & Dominique Rhéaume, Le livre gourmand Iles de la Madeleine: Découvertes du terroir et recettes originales, Les Éditions La Morue Verte. SILVER: Marylène Leblanc-Langlois & Lynne Faubert, À la bonne franquette: 80 dévoilent leurs recettes simples de tous les jours, Les Éditions Transcontinental.
French-Language Cookbooks Award
GOLD: Philippe Laloux, Le bonheur de cuire, Québec Amérique. SILVER: Chuck Hughes, Garde-Manger, Les Éditions La Presse.
Canadian Culinary Landmarks Hall of Fame Award
Jehane Benoit (born, Jehane Patenaude, Mar. 21, 1904, died Nov. 24, 1987)
Jehane Benoit's Encyclopédie de la cuisine, a catalogue of French-Canadian cooking, sold over 1.5 million copies and continues to be a sought-after resource. A food writer of 30 cookbooks, Madame Benoit was a consummate culinary historian, a TV and radio star, and founded one of Quebec's first French/English culinary schools, Fumet de la Vieille France. Marie Nightingale has dedicated her life to the culinary legacy of Atlantic Canada. Still immensely popular, Out of Old Nova Scotia Kitchens, first published in 1970, sold more copies than any other cookbook published in Nova Scotia; the 40th anniversary edition is now in its second printing. Marie was food columnist for Halifax's The Chronicle Herald and The Mail Star, wrote five other cookbooks relative to East Coast cooking, and was founding food editor for Saltscapes magazine.
Edna Staebler Award
By selling only artisanal Quebec products at Le Marché des Saveurs du Québec in Montreal, proprietors Tony Drouin and Suzanne Bergeron are true champions of local food producers and traditions. Suzanne Bergeron joined her husband in the Press Commerce Group, purchased a magazine and bookstore in Montreal which she operated until 1997 before starting a wine sales agency representing Quebec producers only. Since 1998 she has been president of Gestion Bergeron & Drouin. Suzanne also started the Quebec Farmers Union (UPA) and managed le Marché de Chez Nous between 2003 and 2006. Antonio Druin worked for over 25 years with McMurray publishing, Telemedia Publishing, Décormag, Hachette International and was co-founder of the Press Commerce group. After retiring in 1997, Antonio started a wine agency with Suzanne Bergeron. In 2000, Le Marché des saveurs du Québec was created.
In 1962 J. Charles Grieco joined his father, John Grieco at La Scala, one of the most influential restaurants in Toronto. For 35 years he was the owner and operator of this iconic dining establishment. As Chair and President of the Ontario Hostelry Institute (OHI), he has built that organization into a pillar of the restaurant industry. Charles also oversees the annual OHI Gala and has been instrumental in creating scholarships and honouring countless industry leaders.
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. For more than 140 years, the University of Guelph has 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 2011 Canadian Culinary Book Awards and the Culinary Student Competition Canada Cooks The Books has been made possible by the generous support of the following organizations: CanolaInfo, Canada Beef, Fairmont Hotels and Resorts, Royal Agricultural Winter Fair, MDG & Associates, Niagara College Teaching Winery, Cambridge Mill Restaurant, Beretta Organics, Aphrodite Cooks, Epic Restaurant, George Brown Chef School, Georgian College, Liaison College, Holland College, Niagara College, Hobson Strategy Design, Harbinger Communications, Stratford Chefs School, Nokia, Janes Family Foods, Greenfuse Photography.
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