Food Artisans of the Okanagan: Your guide to the best locally crafted fare

Available in Canada and the US, April 5, 2016 (TouchWood Editions)

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Entries in Cookbooks (2)

Sunday
Apr052015

Edmonton's Duchess Bake Shop

Duchess Bake Shop has launched a cookbook that lets the rest of the country in on Edmonton’s secret—that it’s home to one of Canada’s best pastry and bake shops. Don't believe me? That's OK, the secret's out and the line down the street at opening suggests that something special happens inside this pastry haven. With a new cookbook, the pains au chocolat, macarons, and madeleines that were Edmonton's best-kept-secret won't be "only ours" for much longer. 

My article on Duchess Bake Shop and its new cookbook appears in the April 2015 Western Living magazine.

Saturday
Nov062010

2010 Cuisine Canada Food Book Awards Announced

And the winners of the 13th annual Cuisine Canada culinary book awards are...

(The following has been attached from the Cuisine Canada blog website where the news was announced earlier today.)

English Special Interest Category

GOLD

David Sax, Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of the Jewish Delicatessen, McClelland and Stewart, Toronto

Save the Deli takes the reader on an entertaining journey through the international evolution of the Jewish deli restaurant. Along the way, Sax introduces us to fanatical deli-men wielding their razor-sharp knives and conjures vivid tastes of juicy, hearty, fatty deli foods – perfect pastrami, crusty rye and vinegary pickles. This is a passionate coast to coast travelogue filled with interesting historical data that really suggests hope for deli’s future.

SILVER

Tony Aspler, Tony Aspler’s Cellar Book: How to Design, Build, Stock and Manage Your Wine Cellar Wherever You Live, Random House Canada, Toronto

Tony Aspler’s Cellar Book fulfills its mission to explain in clear language how to design, construct, stock and manage a home wine cellar of all sizes and locations, especially for beginners. It offers a wealth of personal and professional guidance, such as matching wine with food, purchasing wine suitable for cellaring, describing the world’s wine regions, and easy to understand storage tips. Written with humour and style, it is both an invaluable tool and an enjoyable read.

HONOURABLE MENTION

 

Ricki Heller, Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, Trafford Publishing, Victoria

The title says it all. Sweet Freedom offers user-friendly and accessible recipes for classic baked goods, as well as innovative new desserts, all free of wheat, eggs, dairy, and refined sugars. Although some ingredients are less known, such as agave nectar syrup, they are not difficult to find at the health food store or supermarket, even in small cities. An obvious labour of love, this special interest cookbook is sprinkled liberally with tips and stories from the author who lived with chronic ill health until she changed her diet.


English Canadian Food Culture Category

GOLD

Chefs’ Table Society of British Columbia, Vancouver Cooks 2, Douglas and McIntyre Publishers, Vancouver

Vancouver Cooks 2 contributes to Canada’s culinary culture by showcasing West Coast ingredients and the highly individual ways in which 70 diverse top and emerging chefs are using them. The innovative recipes are well tested and edited with home cooks in mind, encouraging them to think outside of the proverbial recipe box, but still suitable for experienced cooks. One of the most interesting features is the chef profiles. Who knew so many French Canadian chefs work in Vancouver?

SILVER

Nathalie Cooke, editor, What’s To Eat? Entrées in Canadian Food History, McGill-Queen’s University Press, Montreal and Kingston

What’s to Eat? Entrées in Canadian Food History is an important contribution to the growing literature on our food culture’s multiple origins. Its research from thirteen authors serves up some thoughtful and engaging fare. From explanations of how Canada’s First Peoples developed their food skills, to stories of Canada’s indigenous produce making its way to other continents, to the coast-to-coast-to-coast experiences of eating in Chinese restaurants and talking turkey at Thanksgiving, the essays in this collection introduce much original and welcome knowledge.

HONOURABLE MENTION

Michael Howell, Atlantic Seafood: Recipes from Chef Michael Howell, Nimbus Publishing, Halifax

Chef Michael Howell is a renowned Nova Scotia chef known for his commitment to using fresh, local ingredients at his restaurant, Tempest. His cultural approach to food and eating ethically is reflected in this comprehensive collection of the most popular regional seafood. He places his recipes into a regional context. The book is smart, well composed, engaging and effective. His foreword and the various technique tidbits are insightful and useful to cooks of all experience levels.


English Cookbook Category

GOLD

 

Laura Calder, French Taste: Elegant Everyday Eating, Harper Collins, Toronto

French Taste is a lovely, elegant cookbook that interprets contemporary French cuisine in a personal manner for today’s cooks. Calder’s anecdotes recall MFK Fisher and her mostly simple recipes work beautifully. While conveying real pleasure in shopping, cooking, eating and entertaining, she also makes readers – both accomplished and those less assured – feel accompanied in the kitchen, inspiring them with confidence and ease.

SILVER

Anna Olson, Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends, Whitecap Books, Vancouver

A beautiful book from a well-known television chef, Fresh with Anna Olson offers recipes for local and seasonal eating with produce purchased from farmers markets and picked from your own fertile gardens. Home cooks and novice cooks, in particular, will appreciate her consistently inspiring and accessible recipes for sharing with their friends and families. Olson’s Canadian culinary identity resonates with charm and commitment.

HONOURABLE MENTION

Michael Smith, The Best of Chef at Home: Essential Recipes for Today’s Kitchen, Whitecap Books, Vancouver

Chef at Home is written as though author Chef Michael Smith is in the kitchen with the home cook, coaching, explaining and encouraging experimentation. The basics provide the foundation for building a good culinary repertoire. It is a good-looking book with an appealing layout and photographs. His “nothing to fear” approach makes it a perfect gift for an aspiring novice cook, including children.


French Special Interest Category

GOLD

Maison de Thé Camellia Sinensis, Thé : Histoire, Terroirs, Saveurs, Les Éditions de l’Homme, Montréal

This book explores the cultures and rituals of tea in various countries, such as China, Taiwan, India, Japan and many others. It teaches how to taste many kinds of teas and explains their health benefits. This world tour is completed with delicious dishes created by many celebrity chefs. The four authors are professional tasters who travel the world each spring in search of the best tea producers.

SILVER

François Chartier, Papilles et Molécules : La science aromatique des aliments et des vins, Les Éditions La Presse, Montréal

By examining a wine’s molecules of aroma, François Chartier proposes a revolutionary way to create perfect harmonies between wine and food. In 1994, he was awarded the prestigious Grand Prix Sopexa International as the best sommelier of the world, the only Canadian to have won.

HONOURABLE MENTION

Richard Béliveau and Denis Gingras, La Santé par le plaisir de bien manger, Les Éditions Trécarré, Montréal

The book’s goal is to demonstrate how major changes of food habits in our industrial era have contributed to serious illnesses. The authors teach us how to eat well and stay healthy without sacrificing tasty food. Richard Béliveau is a leading authority in the field of cancer research and Chair in the Prevention and Treatment of Cancer at the Université du Québec à Montréal. Denis Gingras specializes in oncology research at the Molecular Medicine Laboratory of the hematology/oncology unit at the Université du Québec à Montréal.


French Canadian Food Culture Category

GOLD

 

 

Manuel Kak’wa Kurtness, Pachamama : Cuisines des Premières Nations, Les Éditions du Boréal, Montréal

PachaMama is about the culinary culture and traditions of Quebec’s First Nations. Each chapter features a short community history, an overview of its food habits, as well as three recipes revisiting its culinary traditions. Chef Manuel Kak’wa Kurtness embraces the mission of promoting the rich culinary traditions of the First Nations of Canada.


French Cookbook Category

GOLD

Patrice Demers, La Carte des desserts, Les Éditions de l’Homme, Montréal

In La Carte des desserts Patrice Demers shares the secrets of his latest creations. He chose sixteen of his favourite products to concoct delicious recipes adapted to all kind of talents. Demers has already left his trademark as a pastry chef in Montreal, from Léméac to aux Chèvres restaurants to name a few. He has just opened Les 400 Coups Montréal, and started television show called Les desserts de Patrice.

SILVER

Antoine Sicotte: Le Cuisinier Rebelle, Les Éditions Cardinal, Montréal

From Italy to Thailand, from Jamaica to Japan, every cuisine of the world is invited to the same French table. Le Cuisinier Rebelle is a book of entertainment recipes, including tapas, desserts and midnight snacks. Self-taught in music and cooking, this is Antoine Sicotte’s first cookbook.

HONOURABLE MENTION

Carlos Ferreira: Ferreira Café : Du Portugal à Montréal, Les Éditions la Presse, Montréal

In the Ferreira Café cookbook we find recipes from the past (from Portugal) and others from today (from Montreal). This is a book filled with history, souvenirs and anecdotes. Carlos Ferreira is a well known Montreal chef who honours the cuisine of his country with dishes he creates for his restaurant Ferreira Café.


The 2010 Canadian Culinary Book awards are sponsored by: Agricultural Adaptation Council, CanolaInfo, Royal Agricultural Winter Fair, Chicken Farmers of Canada, Pork Marketing Canada, Beef Information Centre, Niagara College Teaching Winery, The Fairmont Royal York, Borealis Grille & Bar, George Brown Chef School, Georgian College, Liaison College, Rootham Gourmet Preserves, Harbinger Communications, Stratford Chefs School, and Ontario Farm Fresh Marketing Association.
For more information about the awards visit the Canadian Culinary Book Awards page on the University of Guelph website.