Winners 2009
They read, they cooked, they deliberated. Since April, some of Canada’s top food professionals have been reading and testing their way through more than 50 entries to determine the winners for the Canadian Culinary Book Awards. Cuisine Canada and the University of Guelph are proud to announce the winners of the 12th annual Canadian Culinary Book Awards.
Winner of the Canadian Culinary Landmarks Hall of Fame is:
- Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949 by Elizabeth Driver (University of Toronto Press, Toronto)
Winners in the English Cookbook Category are:
- Gold: Small Plates for Sharing, Laurie Stempfle, Ed. (Company’s Coming Publishing Limited, Edmonton)
- Silver: The Complete Canadian Living Baking Book: The Essentials of Home Baking by Elizabeth Baird (Transcontinental Books, Montreal)
Winners in the English Special Interest Category, books about food and beverages, but not cookbooks, are:
- Gold: Jeffrey Alford and Naomi Duguid, Beyond the Great Wall: Recipes and Travels in the Other China (Random House Canada, Toronto)
- Silver: Taras Grescoe, Taras, Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood (HarperCollins Publishers Ltd, Toronto)
Winners in the English Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture are:
- Gold: Anita Stewart, Anita Stewart’s Canada (HarperCollins Publishers Ltd, Toronto)
- Silver: Webb, Margret, Apples to Oysters: A Food Lover’s Tour of Canadian Farms (Penguin Group Canada, Toronto)
The contest was also open to Canadian French-language culinary books.
Winners in the French Cookbook Category are:
- Gold:Ricardo: parce qu’on a tous de la visite: cuisiner en toutes circonstances by Ricardo (Les Éditions La Presse, Montréal)
- Silver: Gibier à poil et à plume: découper, apprêter et cuisiner by Jean-Paul Grappe (Les Éditions de l’Homme, Montréal)
Winners in the French Special Interest Category, books about food, but not cookbooks, are:
- Gold: Les vins du nouveau monde, tome 2 byJacques Orhon, (Les Éditions de l’Homme, Montréal)
- Silver: Répertoire des fromages du Québec, Édition augmentée by Richard Bizier et Roch Nadeau (Les Éditions du Trécarré-Groupe Librex inc., Montréal)
Winner of the French Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture, is:
- Gold: Québec capitale gastronomique par Anne L. Desjardins (Les Éditions La Presse, Montréal)
Winner of The Edna Award, in honour of food writer Edna Staebler, is Robert Arniel of Chef To Goin St John’s, Newfoundland. The Edna is a lifetime achievement award given to an individual who has contributed to the promotion of regional cuisine and who exemplifies the region through his or her work.
Cuisine Canada’s Founders Award is given on occasion to those Canadians who have achieved a lifetime of service to the culinary community of Canada. They may be come from any field of culinary endeavour. This year’s recipient of is Judy Creighton.
Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. The University of Guelph has for more than 140 years contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.
The Canadian Culinary Book awards are sponsored by: Agricultural Adaptation Council, CanolaInfo, Royal Agricultural Winter Fair, Chicken Farmers of Canada, Balderson Cheddars, Beef Information Centre, Pork Marketing Canada, The Ancaster Old Mill, Niagara College Teaching Winery, The Fairmont Royal York, Niagara College, Borealis Grille & Bar, George Brown Chef School, Georgian College, Liaison College, Rootham Gourmet Preserves, Wanda’s Pie in the Sky, Harbinger Communications, Stratford Chefs School, Willowgrove Hill Farm, and Ontario Farm Fresh Marketing Association.
