TORONTO – Three chefs who penned a cookbook that reflects their different backgrounds, culinary styles and witty rapport in TV appearances have captured a gold in the English-language cookbook category while another volume, also penned by three authors, has won the top prize in the French-Canadian culinary culture category at the Canadian Culinary Book Awards.
The winners were announced Monday evening at a gala ceremony held at the Royal Winter Fair in Toronto.
Michael Bonacini, Massimo Capra and Jason Parsons won gold for “3 Chefs: The Kitchen Men” (Whitecap Books and Madison Press Books) in the English Language Cookbooks category.
The French Canadian Food Culture award was given to Marie-Christine Rheaume, Olivier Clement and Dominique Rheaume for “Le livre gourmand des Iles de la Madeleine: Decouvertes du terroir et recettes originales” (Les Editions La Morue Verte). The silver was awarded to Marylene Leblanc-Langlois and Lynne Faubert for “A la bonne franquette: 80 chefs quebecois devoilent leurs recettes simples de tous les jours” (Les Editions Transcontinental).
The number of entries of French language books has increased over the past three years, Micheline Mongrain, French-language chair of the Canadian Culinary Book Awards, said in a release.
“We believe that this reflects the growing enthusiasm of Canadians to learn more about food, along with their increasing concern about what they are serving their families and friends,” she added.
There was a tie for the silver winners in the English Language Cookbooks award: Meeru Dhalwala and her husband Vikram Vij for “Vij’s at Home: Relax Honey” (Douglas & McIntyre), and Moira Sanders, Lori Elstone with Beth Goslin Maloney for “The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair” (Whitecap).
The winners in the English Special Interest category was Sarah Elton, who took the gold for “Locavore: From Farmers’ Fields to Rooftop Gardens – How Canadians Are Changing the Way We Eat” (HarperCollins Canada). The silver was won by Sonia Day, author of “Incredible Edibles: 43 Fun Things to Grow in the City” (Firefly Books).
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In the English Canadian Culinary Culture category, the gold went to “Flavours of Prince Edward Island: A Culinary Journey,” compiled by Jeff McCourt, Allan Williams and Austin Clement (Whitecap). The silver was awarded to Michele Genest, author of “The Boreal Gourmet: Adventures in Northern Cooking” (Harbour Publishing).
In the French Special Interest category, the gold was taken by Martin Thibault and David Levesque Gendron for “La route des grands crus de la biere” (Quebec Amerique). Francois Chartier was awarded the silver for “La Selection Chartier 2011: Guide des vins et d’harmonisation avec les mets” (Les Editions La Presse).
Philippe Laloux won the French Language Cookbook award for “Le bonheur de cuire” (Quebec Amerique). Chuck Hughes took the silver for “Garde-Manger” (Les Editions La Presse).
Also at the ceremony, sponsored by Cuisine Canada and the University of Guelph, the Canadian Culinary Landmarks Hall of Fame Award named two recipients for their contribution to this country’s culinary history.
Jehane Benoit, a food writer of 30 cookbooks, was cited for her “L’encyclopedie de la cuisine Canadienne,” a catalogue of French-Canadian cooking which sold more than 1.5 million copies. Benoit, who died in 1987 at age 83, was a consummate culinary historian, a television and radio star and founded one of Quebec’s first French-English culinary schools, Fumet de la Vieille France.
The second Hall of Fame award went to Marie Nightingale of Halifax who 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 cookbooks published in the province.
Nightingale was a food columnist for the Halifax Chronicle Herald and The Mail Star, wrote five other cookbooks relative to East Coast cooking and was founding editor for Saltscapes magazine.
The winners of the Edna Staebler Award this year were Tony Drouin and his wife Suzanne Bergeron of Montreal who sell only artisanal Quebec products at Le Marche des Saveurs du Quebec. Both have been champions of local food producers and traditions.
The Edna Staebler Award is given in honour of the author of the hugely successful “Food That Really Schmecks” series extolling the cuisine and lifestyle of Old Order Mennonites. The books gave her readers a better understanding of their respect for the land with its seasonal cycles and, in doing so, lifted the Waterloo Region into a culinary destination in the country. Staebler died in September 2006 at age 100.
The recipient of this year’s Founders Award was John Greico, owner of La Scala, one of the most influential Toronto restaurants. As chair and president of the Ontario Hostelry Institute he has built that organization into a pillar of the restaurant industry. The annual award is intended to honour a person who has made a significant contribution to the food life of Canada and who has been or still is actively involved in the growth and study of our distinctly Canadian food.
In all, 82 entries in six categories in two languages were entered into the culinary book awards this year.
Maureen O’Connor, English-language chair of the Canadian Culinary Book Awards, said that “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 healthy eating,” she said.
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 home to one of Canada’s best cookbook collections.
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