Taste Canada Announces the 2020 Shortlist of Cookbooks Competing for Food Writing Awards

In a year where cookbooks have taken centre stage in the homes of Canadians across the country, it has never been more important to promote the incredible authors that share their recipes and traditions with our great nation. Can we count on you to share the love?

“Now, more than ever, people are cooking at home and taking culinary adventures in their very own kitchens. This is a tremendous opportunity to wave our Canadian flags in celebration of our talented Canadian authors and their outstanding cookbooks,” says Karen Baxter, Executive Director, Taste Canada.

Cookbooks remain a very large industry in Canada. Did you know that in 2019, according to BookNet, the total units of print books sold in Canada in the “cooking” subject category amounted to at least 1.6 million, for a total value of $38 million? Shout it from every kitchen across the country, Canadians love cookbooks!

“Eighty-six cookbooks entered the competition, featuring authors from 7 provinces”

 

Each year, Taste Canada presents awards to some of the best food and beverage authors in both official languages. The jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee.

Now in its 23rd year, the Taste Canada Awards / Les Lauréats des Saveurs du Canada (tastecanada.org) announced the shortlist of cookbooks competing for a coveted culinary writing award as well as the virtual gala hosts. Eighty-six cookbooks entered the competition, featuring authors from 7 provinces. The shortlist narrowed the competition to 5 entries per category, featuring authors from 6 provinces.

2020 SHORTLIST

English-Language Books / Les livres langue anglaise

Culinary Narratives

Chop Suey Nation by Ann Hui, Douglas & McIntyre, Madeira Park
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Gardening with Emma: Grow and Have Fun: A Kid-to-Kid Guide by Emma Biggs and Steven Biggs, Storey Publishing (Thomas Allen & Son), Markham
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Island Craft: Your Guide to the Breweries of Vancouver Island by Jon Stott, TouchWood Editions, Victoria
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Lost Feast: Culinary Extinction and the Future of Food by Lenore Newman, ECW Press, Toronto
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Pepper: A Guide to the World’s Favourite Spice by Joe Barth, Rowman and Littlefield, Lanham, MD

General Cookbooks

Duchess at Home by Giselle Courteau, Appetite by Random House, Vancouver
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Gather: A Dirty Apron Cookbook by David Robertson and Kerry Gold, Figure 1 Publishing, Vancouver
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Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer, Penguin Canada, Toronto
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Let Me Feed You by Rosie Daykin, Appetite by Random House, Vancouver
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Olive + Gourmando The Cookbook by Dyan Solomon, Ko Média, Montréal

Regional/Cultural Cookbooks

Burdock & Co by Andrea Carlson, Appetite by Random House, Vancouver
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Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken and Emily Lycopolus, TouchWood Editions, Victoria
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Coconut Lagoon: Recipes from a South Indian Kitchen by Joe Thottungal and Anne DesBrisay, Figure 1 Publishing, Vancouver
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Secrets from My Vietnamese Kitchen by Kim Thuy, Appetite by Random House, Vancouver
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Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles, Phaidon, New York, NY

Single-Subject Cookbooks

Dirty Food: sticky, saucy, gooey, crumbly, messy, shareable food by Julie Van Rosendaal, Author/Dinner with Julie, Calgary
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Living High Off the Hog by Michael Olson, Appetite by Random House, Vancouver
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Modern Lunch by Allison Day, Appetite by Random House, Vancouver
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Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott, Penguin Canada, Toronto
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Vegetables First by Ricardo Larrivée, Appetite by Random House, Vancouver

Health and Special Diet Cookbooks

Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielsen, Penguin Canada, Toronto
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Peace, Love and Fibre by Mairlyn Smith, Appetite by Random House, Vancouver
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Sprout Right Family Food: Good Nutrition and Over 130 Simple Recipes for Baby, Toddler, and the Whole Family by Lianne Phillipson, Penguin Canada, Toronto
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The Living Kitchen by Tamara Green and Sarah Grossman, Appetite by Random House, Vancouver
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The Long Table Cook Book, Plant-Based Recipes for Optimal Health by Amy Symington, Douglas & McIntyre, Vancouver

Les livres langue française / French-Language Books

Les narrations culinaires

L’avenir est dans le champ par Marie-Claude Lortie et Jean-Martin Fortier, Les Éditions La Presse, Montréal
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Le goût de la bière fermière – De la tradition à l’innovation locale et écoresponsable par Martin Thibault, Druide, Montréal
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Lexique français-anglais de la cuisine et de la restauration par Diana Bruno, Centre collégial de développement de matériel didactique [CCDMD], Montréal
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Mieux conserver ses aliments pour moins gaspiller par Anne-Marie Desbiens, Les Éditions La Presse, Montréal
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Oui, tout est permis par Hubert Cormier, Éditions la Semaine, Montréal

Livres de cuisine générale

Fiesta santé. Mes recettes et trucs pour commencer à bouger et être débordante d’énergie par Alexandra Diaz, Éditions De L’Homme, Montréal
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Olive + Gourmando : Le livre de recettes par Dyan Soloman, KO Éditions, Montréal
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Soupers rapides par Geneviève O’Gleman, Groupe Sogides/Éditions De L’Homme, Montréal
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Survivre en appart par Rosalie Lessard, Éditions De L’Homme, Montréal
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Végé gourmand par Linda Montpetit, Modus Vivendi, Montréal

Livres de cuisine régionale et culturelle

Ancora! par Maria Di Domenico, Auteur, Québec
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Défi des p’tits chefs – les recettes, Volume 3 par Béatrice Savoie-Frenette, Éditions Cardinal, Montréal
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FORÊT Identifier, cueillir, cuisiner par Ariane Paré Le Gal et Gérald Le Gal, Les Éditions Cardinal, Montréal
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Saveurs d’Acadie cuisine traditionnelle et d’aujourd’hui par Anne Godin et Amélie Poirier, Éditions LGO (La Grande Ourse limitée), Moncton
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Tables véganes – Menus d’ici et d’ailleurs par Élise Desaulniers et Patricia Martin, Trécarré, Montréal

Livres de cuisine sujet unique

Cuisine de pêche par Stéphane Modat, Les Éditions La Presse, Montréal
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Déjeuners protéinés par Hubert Cormier, Éditions la Semaine, Montréal
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Food Prep pour repas improvisés par Jessika Langlois, Modus Vivendi, Montréal
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L’apéro au Québec cocktails locaux et de saison par Maxime Coubès et Rose Simard, KO Éditions, Montréal
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Parcours sucré par Patrice Demers, Les Éditions La Presse, Montréal

Livres de cuisineé et diète particulière

Comptoir végan par Gabrielle Cossette et Aurélie Lacroix, Parfum d’encre, Montréal
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Les bonnes choses : cuisine végane au fil du jour par Eline Bonnin, Éditions De L’Homme, Montréal
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Loounie cuisine par Caroline Huard, KO Éditions, Montréal
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Mes grands classiques véganes – 100 nouvelles recettes véganes inspirées des classiques par Jean-Philippe Cyr, Les Éditions Cardinal, Montréal
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Savoir quoi manger – TDAH par Elisabeth Cerquiera, Modus Vivendi, Montréal

The Taste Canada Awards shortlist announcement was delivered by Susanne Mikler and Chef Martin Juneau, renowned culinary icons.

Susanne Mikler is the co-founder of LC Liaison College I Culinary Arts, a facility that trains gourmet chefs in 10 campuses located throughout Southern Ontario and was recently ranked as the fourth best culinary arts school in the world by the Chef2Chef Culinary Portal.

Martin Juneau, co-owner of Pastaga, vins nature & restaurant (ranked 5th best new restaurant in Canada by EnRoute) and named best Canadian chef in 2011 during the Gold Medal Plates competition, became known to the general public in as a judge of culinary reality TV Et que ça saute!