2019 TASTE CANADA AWARDS

FAIRMONT ROYAL YORK HOTEL | TORONTO | OCTOBER 27, 2019 #TASTECANADA

2019 TASTE CANADA AWARDS

CELEBRATING FOOD WRITING EXCELLENCE ROOTED IN CANADA

2 | TASTE CANADA AWARDS 2019

Congratulations to all the shortlistedand Award-winning authors and their publishers.

The seals below are available to help you promote your achievement.Use them with pride!!

For digital images, please contactJennifer MacKenzie at [email protected]

LES LAURÉATS DES SAVEURS DU CANADA 2019 | 3

Our TeamKaren Baxter | Executive Director Jennifer MacKenzie | Chair, Awards Committees Sabrina Falone | Director, Digital Marketing and Manager, Taste Canada Cooks the Books Steven Hellmann | PR and PublicityLaura Szamreta | Script and Slide Show Elissa Morales | Gala Program Design Laura Sim | Gala Program Cover Design Lisa Cantkier | Communications LiaisonMichael Gozum | Event Photography Stephen Chu | Event Photography Robyn Russell | Event Photographer, Cooks the BooksBekir Dönmez | Event Videographer, Cooks the BooksFlorence Grunfelder | French Translation Sari 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 respect-ing 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’au-tomne. 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.

Board of DirectorsDonna Dooher | Chair

Keith Müller | Vice ChairMatt Lukassen | TreasurerSusanne Mikler | Director

Karen Baxter | Secretary

OUR


Cooks the Books’ Lead Sponsor and Presenter

Educational Awareness Sponsor

Platinum Sponsors


Gold Sponsors

Media Partners

Partners

elles & jake designvisual communication. branding. design.

Silver Sponsor


Mairlyn Smith

Mairlyn Smith is the only P.H.Ec. in Canada who’s also an alumnus of the Second City Comedy Troupe, making her the self-proclaimed funniest P.H.Ec. in the entire world. A popular media personality, MC and keynote speaker Mairlyn is also a Regular Guest Expert on the award winning national daytime television show Cityline as well as a regular on Toronto’s Breakfast TV. Mairlyn’s forte is her ability to mix learning with laughter.

She’s the author of seven award winning cookbooks. Cookbook number eight - Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family (Appetite by Random House) hit the bookstores in May 2019. A best seller in the Globe and Mail, The Toronto Star, Amazon.ca and Chapters Indigo. Mairlyn’s goal in life is for people to embrace the power of fibre for a long and healthy life.

Hubert Cormier

An exceptional nutrition communicator and author, who champions a non-guilt based approach to eating well, Hubert has over 85,000 subscribers on social media, making him one of the most influential dietitian in Canada. In addition, he has written six bestsellers on nutrition in French which one of the was translated in English and in German. In 2018, he was presented with a Leadership recogni-tion awards by Dietitians of Canada and, in 2015, was presented with the Annual Merit Award in Nutrition - Young Professionals, a prize given by his professional body in recognition of outstanding devotion to the field of nutrition.

Hubert diligently promotes and defends nutrition science in the public arena and on his social networks while his efforts to increase the presence of credible health professionals in the media energizes and supports the advancement of the dietetics profession.

Presented by Chicken Farmers of Canada2019 GALA CO-HOSTS


5:30 – 6:30 P.M.Registration and Welcome ReceptionFairmont Royal York Grand Foyer

Presented by Dairy Farmers of Ontario

Cheese generously provided by Dairy Farmers of Ontario, curated and presented by The Cheese BoutiqueBreads from Forno CulturaWines by the Niagara College Teaching Winery and Two Sisters Vineyards

6:30 P.M.2019 Gala Awards CeremonyFairmont Royal York Ballroom

Co-Hosted by Mairlyn Smith and Hubert Cormier

8:00 P.M.Farm2City Night MarketFairmont Royal York Concert Hall

Presented by: Fairmont Royal York Hotel and Planet Shrimp – Chef jW FosterEgg Farmers of Canada – Chef Matt BasileChicken Farmers of Canada – Chef Rossy EarleDairy Farmers of Ontario and The Toronto International Centre – Chef Tawfik ShehataGood in Every Grain and Ted’s Famous BBQ – Chef Ted ReaderAphrodite Cooks – Chef Vanessa Yeung Canola Eat Well and Fat Rabbit – Chef Trevor LuiDufflet Pastries – Dufflet Rosenberg Canada Beef and Gourmet Solutions – Chef Gaetano PuglieseCacao Barry – Master Chocolatier Daniel Stubbe

Wines by Niagara College Teaching Winery and Two Sisters Vineyards

THE EVENING’S EVENTS TABLE OF CONTENTS

3 Our Team and History

4 Sponsors and Partners

6 2019 Gala Co-Hosts

7 The Evening’s Events

8 Coordinators and Judges | Juges

14 Livres de cuisine sujet unique

16 Single-Subject Cookbooks

18 Les narrations culinaires

20 Culinary Narratives

22 Hall of Fame | 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

34 General Cookbooks

36 Livres de cuisine générale

40 Taste Canada Cooks the Books

44 Food and Beverage

47 Chefs of the Farm2City Night Market


2019 COORDINATORSKaren Barnaby, Vancouver, BCProduct development consultant, cooking teacher, cookbook author, and Vancouver Sun Food columnist with a low tolerance for food snobs and picky eaters.

Barbara Barnes, Edmonton, ABA 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.

Patricia Masbourian, Montréal, QC Owner at Chez Nino in the Jean-Talon Market in Montréal specialized in local and imported fruits and vegetables. Previously a private caterer. Patricia also believes in the slow food movement and philosophy. She has been a judge and coordinator many times for the Taste Canada Awards.

Daphna Rabinovitch, Toronto, ONPastry chef, former Test Kitchen Director at Canadian Living Magazine, and freelance consultant has loved cooking and baking for as long as she can remember. She has been in the food industry for over 25 years, and co-hosted, along with Elizabeth Baird and Emily Richards, one of the first TV cooking shows in Canada. She won Taste Canada gold awards for her books Canadian Living Cooks Step by Step and The Baker in Me.

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

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.

TASTE CANADA AWARDS JURY


JUDGES | JUGESIan Bell, New Westminster, BC Ian got hooked on kitchen work early when he’d visit Smitty’s Pancake House with his grandmother and the cooks would let him flip his own pancakes. He apprenticed with Four Seasons Hotels and went on to lead kitchens from bistros to cruise ships in North America and the Caribbean. He then turned to academics, graduating in Food Scienc-es from the University of Guelph. He has developed food products for Nestlé Canada, Maple Leaf Foods and J.D. Sweid Foods. He’s currently running his own consultancy business helping small scale food manufacturers in British Columbia to commercialize their ideas.

Nancy Bordeleau, Greenfield Park, QCPropriétaire du blogue à succès Cinq Fourchettes, photographe culinaire et auteure du livre C’est l’heure du lunch, Nancy Bordeleau est une foodie assumée. Son mantra ? De la vraie bouffe, pour du vrai monde. Elle pratique la simplicité dans toutes les sphères de son existence. Malgré nos vies bien occupées, Nancy croit qu’il est possible de bien manger sans se tuer aux fourneaux.

Jessica Brooks, Toronto, ONBorn in the “salmon capital of the world” on Canada’s West Coast, Jessica is a digital producer, recipe developer, and food media teacher based now in Toronto. As a regular contributor to CBC Life, her work focuses mainly on helping Canadians cook and eat better - salmon or not.

Charmian Christie, Guelph, ONA journalist turned food writer, recipe developer and culinary instructor. Her cookbook, The 3-Ingredient Baking Book: 101 Sweet, Simple & Stress-Free Recipes (Robert Rose 2019) was named one of the Best Dessert Books for 2019 by Forbes. Catch her on Instagram or Twitter @charmian_c.

Marie-Josée Demers, Sherbrooke, QCMarie-Josée est diplômée du Dep cuisine du Centre de formation professionnelle du 24 juin de Sherbrooke depuis près de 30 ans. Elle y enseigne maintenant depuis 2008. Partageant son savoir, ses dernières découvertes et con-taminant de sa passion tous ceux qui la côtoient (élèves, collègues) vous la trouverez certainement un livre à la main en pleine ceuillette de plantes sauvages et comestibles afin de cuisiner les produits du garde-manger sauvage de sa région.

Annie Ferland, Québec, QCNutritionniste et docteure en pharmacie, Annie Ferland est la fondatrice de ScienceFourchette.com. Communicatricescientifique hors pair et experte en nutrition pour les médias, elle sait créer des contenus originaux en alimentationet en santé qui captive les lecteurs. Annie mise sur une image de marque forte et des contenus en nutritioninspirants et de très grande qualité, qu’elle diffuse sur son blogue, sur les plateformes web et papier du magazineChâtelaine, sur le blogue Cuisinez de Télé-Québec et sur ceux de plusieurs fidèles partenaires.


Nicole Anne Gangon, Montréal, QC Chef et enseignante depuis 1999 à l’ITHQ. J’ai travaillé sur divers projets d’élaboration et standardisation de recettes pour le Centre d’expertise de l’ITHQ. J’ai également élaboré des recettes dans le cadre d’animations culinaires dans les marchés publics de Montréal de 2007 à 2012.

Wendi Hiebert, Kitchener, ONAs Professional Home Economist and food consultant, she develops and edits recipes and does nutritional profile calculations for recipes and menu items. Wendi is organizing the 2018 Food and Nutrition Forum at the Royal Agri-cultural Winter Fair in Toronto. Her collection of cookbooks and culinary narratives closely rivals her local library’s and she enjoys perusing and using the books, especially those by Canadian authors. 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 est à l’origine de plusieurs programmes de formation en cuisine à l’École des métiers de la restauration et du tourisme de Montréal de la CSDM, la plus importante Commission scolaire du Québec. www.facebook.com/congbon

Bill Jones, Duncan, BCThe chef/owner of Deerholme Farm on Vancouver Island, Bill is a French-trained chef who has worked in Miche-lin-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

Alison Kent, Toronto, ONA seasoned food writer, recipe developer, test kitchen chef, stylist, culinary consultant and instructor, Alison has authored such cookbooks as Canadian Living: The Vegetarian Collection (2010) and is a frequent contributor to food, lifestyle and travel publications including Best Health magazine and Canadian Traveller. A Red Seal-certified chef and former food editor at Canadian Living magazine, Alison also works in brand marketing, creating food content and recipes for global consumer packaged goods (CPG) companies.

Jo-Anne Lauzer, Vancouver, BCJo-Anne Lauzer is a consultant with over 20 years of experience in providing program and event management as well as writing and editorial services. As an avid cookbook collector, she also has a passion for food, community, and storytelling. She currently works with Goodly Foods, a social enterprise in Vancouver.


Stephanie Lavigne, Windsor, QCStéphanie est diplômée du DEP de cuisine depuis près de 20 ans. Elle à travailler plusieurs années la cuisine tonique, l’alimentation vivante ainsi que le régime hypotoxique. Son désir de partager son savoir et son amour de l’alimen-tation lui ont fait croiser le chemin de l’enseignement du DEP puis de la Tablée des chefs. Aujourd’hui responsable d’une épicerie biologique, c’est avec conviction qu’elle prône l’achat local, le biologique et le bien-être au travers une alimentation et un style de vie sain et ce toujours dans le plaisir !

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 three- and five-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.

Leslie Merklinger, Toronto, ONHead of CBC Podcasts, Leslie is a media veteran and expert home chef with a Masters in Food Media. She led Ca-nadian 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.

Caroline Langlois Parisé, Port-Daniel, QC Ayant 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 des ateliers pour les Brigades culinaires de La Tablée des Chefs à des étudiants du secondaire.

Laurianne Rousseau, Québec, QCDiplômée en cuisine d’établissement, Laurianne oeuvre dans le domaine de la restauration depuis plus 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 connais-sances. Passionnée, elle a pour philosophie de démystifier la cuisine et la rendre accessible à tous.

Moira Sanders, Mount Albert, ONAuthor of the award-winning Harrow Fair Cookbook and Kitchen Table Cookbook, Moira has worked in the business of food for more than 20 years, including professional kitchens from Vancouver to France. She currently works for Provisions Food Company (Niagara) doing sales of wine and cheese-friendly foodstuffs and she is also a part time librarian who can usually be found in the cookbook section! Find her on Instagram @moira_sanders.

12 | TASTE CANADA AWARDS 2019 GALA 2019

Isabelle Sauriol, Laval, QCIsabelle Sauriol est une femme passionnée par tout ce qui touche l’art, la nourriture, l’agriculture écoresponsable et l’agro-alimentaire. Gourmande & curieuse, elle se perfectionner sans cesse. Elle a oeuvrée de nombreuses années à titre de restauratrice, chef pâtissière, chocolatière, cuisinière, consultante, enseignante et maraîchère. Elle partage actuellement sa passion avec ses étudiants en Pâtisserie, à l’École Hôtelière de Laval. Fille de maraîcher, elle a dével-oppé de 1997-2005, une ferme de production de mini-légumes & une table champêtre dans les Laurentides.

Andrew Skorzewski, Ottawa, ONA graduate of The Culinary Institute of America, Andrew has worked in kitchens across Canada and in Europe. Currently, he is a Professor in the school of Culinary Management at Algonquin College and La Cité Collegiale.

Martin Vallée, Blainville, QCUn peu comme ce Gaulois que nous connaissons bien, je suis tombé dans la marmite quand j’étais jeune et ne m’en suis vraisemblablement pas sorti ! Ayant appris le métier pendant 22 ans auprès de mon premier employeur, j’ai maintenant l’immense privilège de l’enseigner à l’École hôtelière de Laval depuis dix ans. Je dois l’admettre : la cuisine, j’en mange !

Lindsay Cameron Wilson, Halifax, NSLindsay is a food writer, stylist, cookbook author and host of The Food Podcast, a show where personal stories are shared through the lens of food. Lindsay studied history, culinary arts and journalism in Canada before moving to London, England, where her career as a cookbook author began. She now lives in Halifax, where she grew up, with her husband, three sons, and a fat cat named Pearl.

Aimée Wimbush-Bourque, Halifax, NSAimée is an award-winning food writer and bestselling author. She is the author of Brown Eggs and Jam Jars and The Simple Bites Kitchen, a Taste Canada Silver award winner, with Penguin Canada. Her blog, Simple Bites, is family-ori-ented community that fosters the importance of bringing the whole family together around the table.

Marie-Serge Blais, Québec, QC

Nadine Boivin, Québec, QC

Photographers name: NoneUsage info: None

C o n g r a tu la t i o n s from Egg Farmers of Ontario

PROUD TO PROVIDE FRESH, HIGH QUALITY EGGS FROM THEIR FARMS TO YOUR TABLES IN 5 DAYS.


LIVRES DE CUISINE SUJET UNIQUEPrésenté par The Foodies Group

3 FOIS PAR JOUR – DESSERTSMarilou Bourdon et Alexandre Champagne, Éditions CardinalAprès l’immense succès de ses deux premiers livres, Marilou est de retour et nous séduit cette fois avec un ouvrage entièrement consacré aux desserts. Gâteaux époustouflants, idées de brunchs simples et chics, desserts aux fruits, succulentes créations à base de légumes et légumineuses à l’honneur, barres et collations originales: Marilou décline son amour des petites douceurs dans plus de 100 recettes savoureuses et santé qui deviendront vite des classiques pour toute la famille !


À LA SOUPEJosée di Stasio, Flammarion QuébecCinquante-deux soupes bien garnies à décliner toute l’année. Des bases originales : bouillon de lait de coco, de tomate de septembre, de parmesan, fumet de porcinis. Puis des mélanges gagnants : des légumes, des légumineu-ses, des céréales, du poisson, un peu de viande… Avec des accompagnements gourmands : scones au fromage, craquelins multigrains, grilled cheese… Et la touche finale qui change tout : huile parfumée, petite julienne, concassé de noix… Des soupes colorées, réconfortantes et festives !

CUISINE DE CHASSEStéphane Modat et Frédéric Laroche, Les Éditions La PresseGrand amateur de chasse, le chef Stéphane Modat a fait de cette passion le sujet de son livre. Découvrir la viande de gibier et apprendre à l’apprêter, voilà ce qu’il propose. Grâce au partenariat avec le ministère des Forêts, de la Faune et des Parcs, les lecteurs y trouveront en plus des informations sur la biologie des espèces, leur alimentation, leur habitat et leurs aires de répartition sur le territoire québécois. Un livre de recettes abondamment illustré, axé sur le plaisir de se retrouver en nature avec les amis, de cuisiner et surtout de partager.

DES FLEURS DANS VOTRE ASSIETTENathalie Beaudoin, Éditions MultiMondesLes fleurs ne sont pas seulement décoratives, elles ont aussi des atouts gastronomiques incomparables. Alors, un peu de monarde avec votre rôti? De la marjolaine pour rehausser la saveur de votre poisson grillé? À moins que vous ne soyez tenté par un couscous aux pétales d’œillets ou un foie gras à la fleur de capucine?Ce guide est un beau bouquet de conseils qui vous aidera à cultiver vos fleurs comestibles afin d’obtenir une récolte saine et sans pesticides. Il permet d’identifier les parties comestibles de plus de 250 fleurs et vous propose aussi les meilleurs accords de fleurs et de plats au travers de recettes qui impressionneront vos convives.

PLUS DE LÉGUMESRicardo Larrivée, Les Éditions La PresseUn livre de recettes qui donne envie de manger encore plus de légumes! Plus de 120 nouvelles recettes, des plus simples aux plus élaborées. Des plats dont les légumes sont la vedette (et la protéine, un accompagnement). Une grande sélection de légumes, connus et méconnus, pour toutes les saisons. Toujours la même garantie de Ricardo : des recettes réussies à tout coup; des saveurs qui rassemblent autour d’une même table.


SINGLE-SUBJECT COOKBOOKSPresented by The Foodies Group

AWESOME ANCIENT GRAINS AND SEEDS: A GARDEN-TO-KITCHEN GUIDE, INCLUDES 50 VEGETARIAN RECIPESDan Jason and Michele Genest, Douglas & McIntyreAncient Grains and seeds—such as farro, kamut, flax, amaranth and quinoa--are superfoods that have sustained civi-lizations for thousands of years. They can be surprisingly easy to grow, and can be rich in amino acids, fibre, vitamins and protein. Expert gardener Dan Jason provides gardening advice and recommends varieties that are adapted to Canadian conditions, while award-winning cookbook author Michele Genest shares 50 vibrant and delicious vegetarian recipes featuring the grains and seeds.


BRUNCH LIFE: COMFORT CLASSICS AND MORE FOR THE BEST MEAL OF THE DAYMatt Basile and Kyla Zanardi, Penguin CanadaFor lazy days off or mid-week cravings, Brunch Life brings that bigger-than-brunch restaurant experience home with mouth-watering recipes that will ensure every day gets off to a great start.

FERMENTATION REVOLUTION: 70 EASY, HEALTHY RECIPES FOR SAUERKRAUT, KOMBUCHA, KIMCHI AND MORESébastien Bureau and David Côté, Robert RoseEverything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends of the past two years, and for good reason — it allows us to transform the ordinary into the extraordinary (think: delicious pickles, olives and ginger beer). But, more than that, fermented foods have enhanced nutritional value, aid in digestion and help regulate our immune systems.This book provides 70 easy and cost-effective recipes for everything from fermented vegetables, fruits and sugars to milks, grains and legumes. It covers the science behind fermentation, as well as types of fermentation processes and useful equipment.

FRENCH PASTRY 101: LEARN THE ART OF CLASSIC BAKING WITH 60 BEGINNER-FRIENDLY RECIPESBetty Hung, Page StreetWith French Pastry 101, Betty proves that anyone can master these techniques and details. Her 60 easy-to-follow, quintessential French dessert recipes are completely do-able, even for beginners, such as Fondant au Chocolat, a chocolate cake with a deliciously molten and gooey center, or Coffee Éclairs, a slightly more advanced recipe with the rich flavors of a coffee crème and white chocolate coffee glaze. According to Betty, the secret to successful pastry lies in proper technique, quality ingredients and the right measurements. Beginners and baking aficionados alike are guided through an exploration of French pastries organized into nine chapters: Basics, Cookies, Custards, Choux, Tarts, Pâte Feuilletée, Cakes, Yeasted Pastries, and Twice-Baked Pastries. Each dessert is broken down into steps that can be done in advance for convenience, interchanged with other recipes to create a signature dish, and amazingly, most can be made in under an hour of prep time.

SHIP TO SHORE: STRAIGHT TALK FROM THE SEAFOOD COUNTERJohn Bil, House of Anansi PressEverything you’ve ever wanted to know about seafood — what to look for at the fish counter, how to ensure what you’re buying has been responsibly farmed, and what to do with it when you get it home — by one of the food industry’s most-beloved and respected authorities on all things fish.


LES NARRATIONS CULINAIRES


JE CUISINE AVEC TOIHélène Laurendeau et Catherine Desforges, ÉditoPour un enfant, cuisiner c’est goûter, découvrir, expérimenter, se salir… Quel bonheur ! C’est la proposition de cet ouvrage coloré et ludique qui s’adresse directement à l’enfant. Peu importe la recette choisie, ses com-pétences en cuisine ou même le résultat obtenu, l’enfant est guidé par la voix des auteures qui lui réservent des surprises au fil des pages.Livre de cuisine unique en son genre, il explique comment procéder pour faire une recette, déchiffrer les indica-tions, choisir les bonnes mesures, goûter et même… faire la vaisselle.

L’ADN DE L’ALIMENTATION QUÉBÉCOISEJean Soulard et Benoît Lamarche, Les Éditions La PresseSi, comme le dit l’adage, nous sommes ce que nous mangeons, une bonne façon de nous connaître est d’ex-plorer notre assiette. Dans L’ADN de l’alimentation québécoise, un chercheur en nutrition, Benoît Lamarche, et un chef, Jean Soulard, nous entraînent au cœur de l’alimentation qui composent l’assiette quotidienne des Québécois. Chacun selon sa perspective, le chercheur et le chef passent en revue les produits : légumes, fruits, viandes, poissons et fruits de mer, céréales, matières grasses et sucres, pour dresser le portrait d’une saine alimentation en accord avec l’ADN alimentaire des Québécois.

MÉNAGER LA CHÈVRE ET MANGER LE CHOUHélène Baribeau et Marjolaine Mercier, Les Éditions La SemaineDans ce livre très complet sur l’alimentation végétale peu transformée, les nutritionnistes Hélène Baribeau et Marjolaine Mercier font le point sur cette façon optimale de s’alimenter pour augmenter ses chances de vivre longtemps, en santé et sans médicament ! Grâce à la science et aux secrets de longévité de certaines popula-tions, nous savons que prévenir et même renverser certaines maladies ne relèvent plus de la fiction, et que les changements à apporter à son alimentation sont à la portée de tous.

N’AVALEZ PAS TOUT CE QU’ON VOUS DITBernard Lavallé, Les Éditions La PresseChaque jour, nous sommes bombardés de conseils sur la nutrition. Avec la rigueur scientifique et le talent de communicateur qui ont fait sa réputation, le Nutritionniste urbain nous aide à démêler le vrai du faux. Après le best-seller Sauver la planète une bouchée à la fois, Bernard Lavallée propose une réflexion lucide et engagée qui donne des outils pour s’alimenter sainement et en toute connaissance de cause.

ROLLANDE DESBOIS - LA GASTRONOMIE EN HÉRITAGEAnne Fortin et Émilie Villeneuve, Les Éditions de l’Homme« Rollande Desbois, la grande dame de la gastronomie du Québec, tour à tour professeur de cuisine, chroni-queuse gastronomique et influenceuse, a marqué, de la plus extraordinaire façon, notre rapport au beau et au bon… »


CULINARY NARRATIVES

FOOD ARTISANS OF ALBERTA: YOUR TRAIL GUIDE TO THE BEST OF OUR LOCALLY CRAFTED FARE Karen Anderson and Matilde Sanchez-Turri, TouchWood EditionsFrom the badlands to the wheatlands, Food Artisans of Alberta is a robust travel companion for local food lovers and visitors alike. You’ll come to know the stories, inspiration, and friendly faces of the people who craft great food as they cultivate the community of food artisans. Journey beyond Alberta’s seven signature foods—beef, bison, canola, honey, Red Fife Wheat, root vegetables and Saskatoon berries—to enjoy breweries, meaderies, distilleries, cheesemakers, and more.


NIKI JABBOUR’S VEGGIE GARDEN REMIX : 224 NEW PLANTS TO SHAKE UP YOUR GARDEN AND ADD VARIETY, FLAVOR, AND FUNNiki Jabbour, Storey (Thomas Allen & Son)Bestselling author Niki Jabbour invites you to shake up your vegetable garden with an intriguing array of 224 plants from around the world. With her lively “Like this? Then try this!” approach, Jabbour encourages you to start with what you know and expand your repertoire to try related plants, many of which are delicacies in other cultures. Jab-bour presents detailed growing information for each plant, along with fun facts and plant history.

OUT OF OLD ONTARIO KITCHENSLindy Mechefske, McIntyre PurcellOut of Old Ontario Kitchens tells a unique story of people and provides a window into the food they prepared. With more than 50 photos, the book delivers a healthy serving of recipes, photos and recollections that tell the story of how people shaped the province’s culinary heritage. If you want to know what life was really like in early Ontario, come to the table with us.The book was designed by world renowned designer Denis Cunningham. Each page was given its own look and feel, to capture that treasured cookbook of your mother, grandmother or great grandmother. It is replete with stains, children’s doodles, writing in the margins, and so on. It is working cookbook, and a work of art.

THE KNIFENERD GUIDE TO JAPANESE KNIVESKevin Kent, Long Ladder MediaFeel the heat of the forge, smell the coal fire, hear the deafening blows of the hammer on red hot steel and see the sparks fly. Kevin Kent, the Knifenerd, takes us behind the scenes with a personal look into the lives, skills and artistry of the blacksmiths who make the world’s finest knives. Photography by Visti Kjar will transport the reader behind the scenes, into dimly lit, sweaty, bustling, historic workshops.

THE MEASURE OF MY POWERSJackie Kai Ellis, Appetite by Random HouseJackie Kai Ellis seemed to have it all, but struggled with depression and feelings of inadequacy. In the darkness that clouded her life, she could only find one source of light: the kitchen. Guided by a love of food, she travels to France, Italy, and the Congo. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, and, ultimately, finds a path to life and joy.


Presented by Culinary Historians of Canada

2019 INDUCTEENaomi Duguid

Naomi Duguid is a prolific cookbook writer, culinary journalist, photogra-pher, teacher, and world traveler. Her eight cookbooks have won multiple awards from the IACP, James Beard Foundation, and Taste Canada.Her first six titles were co-authored with former husband Jeffrey Alford between 1995 and 2008. Her two solo cookbooks are Burma: Rivers of Flavor (2012) and Taste of Persia (2016). A renowned storyteller and cele-brated photographer, Duguid has traveled extensively through Southeast Asia and Persia with local people. Her exemplary body of work shares these culinary experiences through gorgeous images, an anthropological perspective, and uncomplicated recipes that encourage creative cooking at home.

POSTHUMOUS INDUCTEEJessie Read

Jessie Read (1905–1940) was a home economist who wrote a column called “Three Meals a Day” for the Evening Telegram. These recipes were subsequently published as a series of books with the same title in 1934, 1935 and 1938. Read trained in dietetics, then worked for the Con-sumer’s Gas Company in Toronto. She became known for her cooking demos, weekly broadcast for the Radio Cooking School, and starring role in Canada’s first cooking school talking picture, Kitchen Talks. Intended for the average or aspiring home cook, Three Meals a Day was enor-mously successful. Her life was a mere three and a half decades, but her influence was briefly bright.

This award is generously sponsored by the Culinary Historians of Canada, and goes to authors of a stellar culinary book or body of work that has had a lasting impact on Canadian cuisine.

HALL OF FAME | TEMPLE DE LA RENOMMÉE


NOW AVAILABLE

www.callebaut.com


LIVRES DE CUISINE SANTÉ ET DIÈTE PARTICULIÈRE

BYE BYE SUCRE RAFFINÉ, BONJOUR PURÉE DE DATTES !Mériane Labrie, Les Éditions de l’HommeInspirée plus que jamais, Madame Labriski déclare fièrement la guerre au sucre raffiné à l’aide de son arme secrète: la purée de dattes, une petite merveille de sucre naturel riche en fibres et offrant une excellente qualité d’énergie. Armée de sa cuillère en bois et de son humour labriskien, l’icône de la galette fait exploser les possibilités culinaires: galettes, barres, muffins, gâteaux, tartes, smoothies, déjeuners, collations protéinées pour sportifs et plusieurs clas-siques québécois réinventés. Vous avez des intolérances alimentaires ou vous êtes végane? Ce livre est aussi pour vous.


LE MEAL PREP AU SERVICE DE VOTRE SANTÉ! 75 REPAS À CUISINER D’AVANCE Jimmy Sévigny, Éditions TrécarréVous aimeriez préparer en une seule séance de cuisine des plats préportionnés qui vous feront économiser temps et argent tout en optimisant votre santé ? Ce livre est pour vous ! Bien manger n’aura jamais été aussi simple et rapide. 75 repas sains et faciles à cuisiner. Des astuces pour devenir un pro du meal prep ! Pour chaque recette, le choix entre une portion « gestion de poids » et une portion « énergie ». Des pictogrammes aisément repérables : « se congèle », « sans gluten », « se prépare en 30 minutes ou moins », « hyperprotéinée », « sans lactose », « épicée », « recette de Boîte Santé ». Quatre sections : volaille, viandes rouges, poissons et fruits de mer ainsi qu’un lot de délicieuses recettes végétariennes. En bonus, 10 recettes d’accompagnements pour varier les plaisirs !

LES DESSERTS DE PETIT LAPINViviane Nguyen, Les Éditions de l’HommeQui a dit qu’allergies alimentaires ne pouvaient rimer avec desserts? Certainement pas Viviane Nguyen. Sa créativité et sa détermination lui ont permis de créer des petites douceurs exemptes de gluten et d’allergènes prioritaires, dont les arachides, les noix, les œufs, les produits laitiers, le blé et le soja. Pains, muffins, madeleines, macarons, choux à la crème, biscuits, beignets, cupcakes et, bien sûr, gâteaux d’anniversaire: elle livre ici les secrets de plus de 50 recettes gourmandes et simples à réaliser.

SAVOIR QUOI MANGER – ENFANTSStéphanie Côté, Modus VivendiCe guide permet de connaître les besoins nutritionnels chez les enfants, de savoir comment les combler, de leur permettre de développer leurs goûts, de répondre aux préoccupations des parents: des problèmes d’appétit aux caprices à table, en passant par les allergies et intolérances alimentaires, de bénéficier de recommandations simples et de conseils pratiques pour inculquer de bonnes habitudes alimentaires aux enfants, de planifier les repas grâce à des menus et recettes qui conviennent à toute la famille.

SAVOIR QUOI MANGER – GROSSESSEStéphanie Côté, Modus VivendiCe guide permet de comprendre le rôle crucial de l’alimentation pendant la grossesse, de combler les besoins nutritionnels de la mère et du bébé, d’identifier les aliments à éviter, de bénéficier de recommandations simples et de nombreux conseils pratiques pour bien vivre sa grossesse et donner naissance à un bébé en parfaite santé, de planifier facilement son alimentation grâce à des recettes et menus spécialement conçus pour les femmes enceintes ou allaitantes.


HEALTH AND SPECIAL DIET COOKBOOKS

HOT FOR FOOD VEGAN COMFORT CLASSICS: 101 RECIPES TO FEED YOUR FACELauren Toyota, Penguin CanadaA fun and irreverent take on vegan comfort food that’s saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.


SOME GOODJessica Mitton, Breakwater BooksA new kind of Newfoundland cookbook, Some Good is a fusion of healthy food and local traditions. These recipes include appetizers, main meals, sides, desserts, and condiments, all utilizing island ingredients with new twists on Newfoundland classics like fish cakes, Jiggs’ Dinner, seafood chowder, and many more. Every recipe is gluten-free, dairy-free, and made without refined sugars. More than a collection of recipes, Some Good provides a whole new way of thinking about Newfoundland food.

THE COMPLETE PLATE: 120 RECIPES • 30 MEAL PLANS • A STRONGER, HEALTHIER, AND HAPPIER YOULauren Klukas, Figure 1Food wellness is a term used to describe the ideal state for adopting healthy eating habits into a busy day-to-day life. When food wellness is achieved, the body and mind perform optimally.The Complete Plate shows that weight maintenance, and weight loss, can be achieved through a balanced diet of ingredients that come together to meet both nutritional and caloric demands. The 90 recipes range from an indul-gent “Coconut and Flax Seed French Toast” to a savory “Portobello and Prosciutto Pizza” to a nourishing “Creamy Corn, Ham, and Roast Pepper Chowder” and include additional snacks so that readers are satiated and energized throughout the day.

THE HERBALIST’S KITCHENPat Crocker, Sterling PublishingThis comprehensive guide begins with 200 fresh and delicious, health-supportive recipes, ranging from a Shallot, Onion & Chive Tart to Elderberry Chicken Tagine. But, you also get information and preparations for 40 herbs—from angelica and chamomile to lavender and turmeric—that work not just in the kitchen, but as tinctures, infusions, and essential oils.

THE MINDFUL GLOW COOKBOOK:RADIANT RECIPES FOR BEING THE HEALTHIEST, HAPPIEST YOUAbbey Sharp, Penguin CanadaCheeky registered dietitian, food lover, and YouTube star Abbey Sharp is often described as “Nigella Lawson in a lab coat.” In her debut cookbook she shares fun, satisfying, and unbelievably healthy recipes that will ignite your love affair with food.


LIVRES DE CUISINE RÉGIONALE ET CULTURELLEPrésenté par Canadian Food Focus


DÉFI DES P’TITS CHEFS – LES RECETTES VOLUME 2Mathieu Chantelois, Éditions CardinalDans le cadre de la deuxième édition du concours annuel Défi des p’tits chefs, les enfants de 7 à 13 ans des quatre coins du pays étaient invités à partager leur passion pour la cuisine santé en soumettant des recettes originales inspirées de leur culture ou de leur fierté d’être Canadiens. D’Iqaluit à Botwood, en passant par Québec, ces petits chefs représentent fièrement la prochaine génération de Canadiens qui croient en l’importance de familles et de communautés en santé.

LA CUISINE RAISONNÉE ÉDITION 100E ANNIVERSAIRECollectif Congrégation des Sœurs de Notre-Dame, FidesPour célébrer le 100e anniversaire de ce livre incontournable de la culture culinaire d’ici, nous avons parcouru et lu les éditions précédentes, pour en extraire le meilleur! C’est donc une édition bonifiée, luxueuse et résolument moderne que nous vous présentons.Vous y retrouverez avec plaisir et délectation les innombrables recettes classiques que les familles se transmettent de génération en génération depuis des décennies, de judicieux conseils et comment s’organise la cuisine.

MONTRÉAL L’HIVER - RÉCITS ET RECETTES TRICOTÉS SERRÉSSusan Semenak et Cindy Boyce, Éditions CardinalDes premiers gels de novembre aux dernières bordées de neige à l’aube du printemps, alors que la ville semble s’as-soupir et que les soirées s’éternisent, il fait bon ressortir les marmites en fonte et renouer avec les bons petits plats que l’on aime mitonner et déguster en famille, entre amis ou dans la chaleur de son cocon. C’est le temps de la cui-sine réconfort, où mijotés, rôtis, gratins et autres délices à la vapeur nous enveloppent de leurs fumets gourmands. Montréal l’hiver est une plongée poétique au cœur des goûts, odeurs et textures, une célébration des sens et d’une période de l’année où l’on prend le temps. C’est aussi près de 80 recettes généreuses et aux inspirations diverses, à l’image de la métropole cosmopolite, pour se réchauffer l’âme, se réapproprier les légumes de saison, découvrir de nouvelles saveurs et partager de bons moments avec ceux qu’on aime.

SOUS LE CHARME DES PETITS FRUITSLouise Gagnon, Modus VivdeniCet ouvrage met en vedette 14 petits fruits du Québec. Découvrez leur fiche dans un guide pratico-pratique complet ainsi que leurs principales utilisations et associations culinaires. En plus de 80 recettes irrésistibles: de l’entrée au dessert, en passant par les mets principaux et les boissons, sans oublier les coulis, les gelées et les confitures. Plus qu’une encyclopédie, Sous le charme des petits fruits est un ouvrage de référence pour profiter des richesses de


REGIONAL/CULTURAL COOKBOOKSPresented by Canadian Food Focus


BOTTOM OF THE POTNaz Deravian, Flatiron Books/Raincoast BooksNaz Deravian lays out the multi-hued canvas of a Persian meal, with more than 100 recipes adapted to a North Amer-ican home kitchen and interspersed with Naz’s celebrated essays exploring the idea of home.

IN THE FRENCH KITCHEN WITH KIDSMardi Michels, Appetite by Random HouseIn her first book, Mardi Michels shows that French food doesn’t have to be complicated—in fact, even small hands can be put to work to create many traditional French classics like Omelettes, Croque-Monsieur or Steak Frites and sweet treats like Profiteroles, Madeleines or Crème Brûlée. With Mardi’s warm, empowering and encouraging instruc-tions, kids of all ages will be begging to help out in the kitchen every day of the week.

SEVEN SEASONS ON STOWEL LAKE FARMJennifer Lloyd-Karr, Elizabeth Young, Lisa Lloyd and Haidee Hart, Page Two Strategies/Raincoast BooksTold through the voices of four women at the heart of the project, Seven Seasons on Stowel Lake Farm is a multi-lay-ered, evocative exploration of life on a sustainable organic farm that has been at the forefront of North America’s slow living and local eating movements. This book features stunning photographs and transporting descriptions of nature alongside mouth watering yet uncomplicated recipes and crafting tips.

THE WICKANINNISH COOKBOOKJoanne Sasvari, Appetite by Random HouseMemorable recipes from Tofino’s beloved Wickaninnish Inn combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside, you will find both sophisticated and accessible recipes that speak to the Inn’s longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.

VEGETARIAN VIÊT NAMCameron Stauch, WW Norton/Penguin CanadaIn the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Viêt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before.

Think beef.

Inspiring recipes. Tons of tips. Fascinating food facts. THINK BEEF feeds your mind, body & soul. Be(ef) inspired.

Taste Canada Ad_1.qxp_Layout 1 10/10/19 11:19 AM Page 1

CATTLE HAVE HIDDEN TALENTSBeef cattle have an important role to play in maintaining healthy grassland ecosystems.

The environmental benefits cattle provide is a powerful untold story that needs to be herd (pun intended). There’s a secret life to cattle that doesn’t tend to make the headlines... Cattle keep grasslands going Don’t take grass for granted. Canada’s pasture and prairie store up to 1.5 billion tons of carbon, equal to the emissions from 3.62 million cars annually. Cultivation of grasslands can lead to a 30-35% loss of soil organic carbon. Cattle are key to healthy soil. Healthy soil is the secret to life. Cattle sustain soil with nutrients from manure for healthy grass. Healthy grass = ground cover protection from blazing sun and pounding rains. Cattle are the ultimate manure spreaders. No bull. Cattle help birds In Canada, cattle maintain 68% of the wildlife habitat capacity that comes from our agricultural lands. Many bird species would lose their habitat to overgrowth without cattle grazing. Keep calm. Graze on. Cattle are “upcyclers” Cattle do amazing things - they eat and digest grasses and crop-by-products that we can't eat, turning them into one of nature’s most powerful proteins.

For more information on how For more information on how #beefbelongs, visit: https://canadabeef.ca/whycanadianbeef#beefbelongs, visit: https://canadabeef.ca/whycanadianbeef

Cattle are a strong fit with Canada’s pasture and prairie Cattle are a strong fit with Canada’s pasture and prairie ecosystems. With 74% of Canada’s native grasslands already lostecosystems. With 74% of Canada’s native grasslands already lost to cultivation, grazing cattle are key to preserving these to cultivation, grazing cattle are key to preserving these important spaces.important spaces.

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Think beef.

Inspiring recipes. Tons of tips. Fascinating food facts. THINK BEEF feeds your mind, body & soul. Be(ef) inspired.

Taste Canada Ad_1.qxp_Layout 1 10/10/19 11:19 AM Page 1


GENERAL COOKBOOKSPresented by Egg Farmers of Ontario


ATELIER: THE COOKBOOKMarc Lepine and Anne DesBrisay, Figure 1Hailed as Canada’s most innovative chef, Marc Lepine is renowned for his masterful culinary work and extraordinary dishes at his award-winning restaurant. Atelier: The Cookbook reveals pioneering techniques and signature recipes inspired by local ingredients, seasonality, and innovation. Designed for foodies and chefs with an interest in modern cuisine, this impressive and beautiful volume is an exciting tribute to one chef’s unique culinary philosophy.

IN GOOD COMPANY: EASY RECIPES FOR EVERYDAY GATHERINGSCorbin Tomaszeski and Karen Geier, Figure 1Chef Corbin Tomazeski believes that everyday connections are made through cooking and eating delicious easy-to-make meals. In Good Company features more than 100 satisfying recipes—from hearty breakfast fare, savoury small plates, and super salads to tasty mains and favourite desserts—that are perfectly suited for sharing. Good food, good life.

JOE BEEF: SURVIVING THE APOCALYPSEFrédéric Morin, David McMillan and Meredith Erickson, Appetite by Random HouseFrom the co-owners/chefs of Montreal’s famous Joe Beef comes a new cookbook that aims to teach readers how to scavenge, salvage, and survive the apocalypse as a culinarian. They provide nearly 150 brand-new recipes, from the exquisite Mousse au Chocolat with Chantilly à la Prâline Rose to the survivalist Moose Stew and Chips. Once again, the Joe Beef team pushes the limits of cuisine with inventive food for the kitchen--and that fallout shelter.

MATTY MATHESON: A COOKBOOKMatty Matheson, Abrams BooksThe heavily-anticipated first cookbook from Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known.

SET FOR THE HOLIDAYS WITH ANNA OLSONAnna Olson, Appetite by Random HouseIn this festive cookbook, Anna Olson shares the recipes she most loves to make during the holiday season—with rec-ipes organized in menus for occasions like festive brunches, entertaining a crowd, a cozy suppers, Thanksgiving and Christmas dinners, and an elegant New Year’s Eve parties. With every recipe is a spoonful of practical and supportive advice, including menu planning, storage suggestions, make-ahead preparation, and hundreds of other hints and tips.


C’EST L’ÉTÉ !Josée Robitaille, Les Éditions de la Carotte BlancheÀ la suite du succès remporté par C’est l’hiver!, un premier recueil paru en 2015, Josée Robitaille nous revient avec, cette fois, des recettes estivales pour colorer les repas de la semaine, les pique-niques, les randonnées et les soirées entre amis ou en famille.Sous la forme d’un calendrier allant du 21 juin au 21 septembre, l’auteure propose des re-cettes délicieuses et savoureuses qui mettent en valeur les produits de saison, tels que l’asperge, l’aubergine, les crevettes nordiques, la courgette, la fleur d’ail et les petits fruits. De la salade santé aux grillades parfumées en passant par des potages froids, des repas légers, des sorbets et des popsicles, toutes les envies et tous les appétits seront comblés!

LIVRES DE CUISINE GÉNÉRALEPrésenté par Egg Farmers of Ontario


CUISINE AVEC INÈS – PLUS DE 50 RECETTES POUR FAIRE SORTIR LE CHEF EN TOI!Inès Gauthier, Les Éditions GoéletteInès et la cuisine, c’est une grande histoire d’amour depuis toujours… Il faut dire qu’elle est tombée dedans quand elle était petite. Vous trouverez dans ce livre ses recettes originales, celles inspirées de sa famille et d’autres qu’elle a concoctées avec ses talentueux parrains Hakim Chajar, Laurent Godbout et Chuck Hughes. En tout, c’est plus de 50 idées de plats en tout genre que les jeunes chefs en herbe pourront préparer pour épater leur famille et leurs amis!

CURIEUX BÉGIN - 10 ANS DE PLAISIR, CUISINE ET VINOChristian Bégin et Nathalie Béland, Éditions CardinalDix ans d’exploration culinaire et de savoureux moments, ça se fête! Dans cet ouvrage merveilleusement festif, Christian Bégin et sa complice Nathalie Béland nous font revivre des rencontres inspirantes et émouvantes et nous proposent une sélection de 75 sublimes recettes signées par les chouchous de l’émission. Régalez-vous avec le fameux poulet avec un citron dans l’cul, la tapenade de Gilbert et la salade d’amour! Sucrez-vous le bec avec les tartelettes à l’érable de Janette ou prenez le large avec la fabuleuse pieuvre grillée! En bonus, découvrez le top des recettes préférées des téléspectateurs. Pour des moments cocasses et des fous rires, prenez un verre de vin et replongez dans l’ambiance chaleureuse de Curieux Bégin!

FAMILLE FUTÉE 4 - 200 RECETTES POUR SURVIVRE AUX SOIRS DE SEMAINEGeneviève O’Gleman et Alexandra Diaz, Les Éditions de l’HommeJamais à court d’idées, les auteures des best-sellers Famille futée 1, 2 et 3, vendus à près de 500 000 exemplaires, vous ont concocté 200 recettes savoureuses pour vous permettre de cultiver le plaisir de bien manger dans le tourbil-lon du quotidien.Au menu: Déjeuners gourmands, Dîners rapides, Végé pas compliqué, Soupers de soirs de semaine, Pâtes pour tou-jours, Cuisine autour du monde, Cuisine fraîcheur, Cuisine réconfort, Apéro, Pause collation, Touche sucrée, Desserts décadents.

LE MEILLEUR DU BISTROJean-François Plante, Les Éditions de l’Homme«La cuisine bistro? La meilleure au monde!» clame Jean-François Plante depuis des lunes et des livres. Dans ce best of haut en couleur et en saveurs, le célèbre bistrotier réunit 150 de ses meilleures recettes, une sélection exception-nelle de classiques revisités et de nouveaux plats gourmands. Vous y trouverez les «créations pour ma blonde», qu’il partage en toute complicité, de même que d’autres mets mythiques plus alléchants les uns que les autres: tartares et rillettes pour tous les goûts, escargots et moules apprêtés avec panache, soupes et veloutés délicats, mets végés jolis à croquer, pâtes en sauces crémeuses, viandes longuement braisées, sans oublier des desserts à faire damner où crème, chocolat et sirop d’érable coulent à flot.


TASTE CANADA COOKS THE BOOKSTaste Canada Cooks the Books is a cooking competition that invites culinary students from Canadian cooking schools to compete for the title of Canada’s Best New Student Chefs. The event is presented by Taste Canada Awards and Canola Eat Well. This year’s eight schools also participated in a draw and there were two winning teams. Liaison College of Culinary Arts, Kitchener Campus was named team #BeefBelongs to represent Cook the Book’s Educational Awareness Partner Think Beef, and Thistletown Collegiate High School was selected to represent Ontario Grain Farmers as team #GoodInEveryGrain.

The students were challenged to develop and write their own unique recipes so they could experience and discover the dynamic world of food writing firsthand. The teams battled it out in an open kitchen arena at Mildred’s Temple Kitchen in Toronto, fighting for the attention of the notable culinary experts on the judge’s panel. The students were evaluated on their kitchen performance, sensory delivery, as well as their technical recipe writing skills. Once the winners are announced they’ll be presented with prizes and a letter of recommendation, and the Gold win-ning team will be awarded with the Taste Canada trophy to display at their school.

PARTICIPATING SCHOOLSAssiniboine Community College – Brandon, Manitoba

Centennial College – Toronto, OntarioConestoga College – Kitchener, Ontario

Fanshawe College – London, OntarioLiaison College of Culinary Arts – Kitchener, Ontario

Pius Culinary Institute – Montreal, Quebec SAIT – Calgary, Alberta

Thistletown Collegiate High School – Toronto, Ontario


JUDGES

Anna Olson may be Canada’s baking sweetheart but she’s an accomplished savoury chef as well, and with her positive and common-sense approach in the kitchen, she has become one of the country’s most recognizable television chefs. An avid promoter of the local movement, she practices shopping for great local ingredients and works under the motto “what grows together, goes together”. Anna is an ongoing student of food and cooking, now working full time on recipe development, writing and hosting food media online and television. Many local charitable organizations benefit from her ongoing contributions to the community.

Irene Matys is a local farm-to-table advocate and has been with Plan B Organic Farms in Hamilton, Ontario for the past 4 years. Irene specializes in freelance food styling, recipe de-velopment and food photography for a number of prominent businesses. Irene is currently with CTV/Bell Media on The Marilyn Denis Show as a food stylist and an on-air expert. She also freelances as a food stylist for Your Morning, The Social and Etalk.

Claire Tansey is an author and cooking teacher by day and a home cook by night. She’s been in the food business for over 20 years as a restaurant cook, night baker, test kitchen manager and restaurant critic. She inspires home cooks on Cityline, CBC Radio and at Claire Tansey’s Kitchen. Her bestselling cookbook, Uncomplicated: Taking the Stress Out of Home Cooking, was published in 2018 by Penguin Canada. Originally from Montreal, Claire lives in Toronto with her partner, Michael, who eats everything and their son, Thomas, who does not.

Matt Dean Pettit is a Chef and author of the critically acclaimed, Best-Selling cookbook, The Great Lobster Cookbook published by Random House, which was followed up by The Great Shellfish Cookbook in 2018. Matt is currently focused on expanding the Matty’s Seafood brands and regularly appears on The Social, Cityline and Your Morning! He is the Toronto Blue Jay’s biggest fan and can be found at any sporting event that comes through the city.


TASTE CANADA COOKS THE BOOKS SPONSORS

Educational Awareness Partner

Lead Sponsor and Presenter of Cooks the Books

Platinum Sponsor Gold Sponsor

Partners

Canada’s Agriculture Day is February 11, 2020. Let’s raise a fork and celebrate the food we love.

Share the love on social and use #CdnAgDay when you do.

FORKS UPfor Canadian ag

AgDay.ca | #CdnAgDay


FOOD AND BEVERAGE

Welcome Reception

Presented by Dairy Farmers of Ontario

Farm2City Night Market

Following the awards’ ceremony, Taste Canada introduces a new food program to celebrate Canadian farmers and the ingredients they raise and produce at the first “Farm2City Night Market” pop-up.

There is no better fit to celebrate Canadian food writing than with a show of force showcasing Canadian ingredients. Celebrity chefs will be pairing up with producers such as the Grain Farmers of Ontario, the Dairy Farmers of Ontario, Chicken Farmers of Canada, Canada Beef, Egg Farmers of Canada and Canola Eat Well to create unique dishes featuring Canadian ingredients. You’ll also have a chance to meet and interact with

farmers and chefs as you taste your way around the market.

As you arrive, you will be greeted with a reception generously brought to you by the Dairy Farmers of Ontario. Cheeses curated by the Cheese Boutique and breads by Forno Cultura.Wine from Niagara College Teaching Winery and Two Sisters Vineyards.

THE COOKING ISSUE 2019 OUR BEST ONE YET!

NINE CHEFS ON THE PEOPLE AND THE RECIPES THAT

INSPIRED THEM TO COOK.

PLUS:THE NEW APPLIANCES YOUR KITCHEN NEEDS

CHEFS REVEAL THEIR FAVOURITE UNDER-THE-RADAR RESTAURANTS

CLASSIC COCKTAILS

THE ULTIMATE FOOD-LOVERS GIFT GUIDE

INSIDER TRAVEL GUIDES TO BERLIN, ABRUZZO AND MEXICO’S SECRET HOT-SPOT.

ON NEWSSTANDS IN NOVEMBERVISIT CANADAS100BEST.COM

Taste-Canada_2019_v8.indd 1 2019-09-30 2:41 PM


CHEFS OF THE FARM 2CITY NIGHT MARKET

Gaetano PuglieseCanada Beef

Ted ReaderGrain Farmers of Ontario

Matt BasileEgg Farmers of Canada

Vanessa YeungAphrodite Cooks

Tawfik ShehataDairy Farmers of Ontario

Dufflet RosenbergDufflet Pastries


CHEFS OF THE FARM 2CITY NIGHT MARKET

Rossy EarleChicken Farmers of Canada

Daniel StubbeCacao Barry

Trevor LuiCanola Eat Well

j.W. FosterFairmont Royal Yorkand Planet Shrimp

Including

Experience the Ontario Artisan Cheese Table in celebration of a selection of Ontario’s finest local artisan cheesemakers!

Visit us at the Night Market for an exquisite, dairy-inspired dish by Chef Tawfik Shehata!

proud sponsor of theTaste Canada Awards

savourontario.milk.org


Stay tuned for the Call for Submissions for the

2020 TASTE CANADA AWARDS

Sign up for our newsletter at

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2019 TASTE CANADA AWARDS

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