The Flavours of Canada: a celebration of the finest regional foods

The Flavours of Canada , chosen for both the Canadian food culture gold award and bronze cookbook award, is the culmination of nearly two decades of Anita Stewart's culinary travels. In it she has explored Canada's roots, its ethnicity and its future.  

Anita Stewart
(Raincoast Books, Vancouver)

Inn on the Twenty Cookbook

In Anna and Michael Olson's Inn on the Twenty Cookbook you can practically smell the bread baking and hear the meats sizzling in their restaurant. The Olsons were pioneers in the Niagara region, pairing local ingredients with local wines. They share their creative dishes with you.

Anna and Michael Olson
(Whitecap Books, Vancouver)

Diane Clement’s Zest for Life

Chef and restaurateur Diane Clement looked back over five decades of cooking in the culinary culture of Canada's West Coast. Potatoes Romanoff from the 1950s, Tortilla Pie from the 1970s and Bulgar Rice Pilaf from the 1980s and her many other recipes in Zest for Life reflect the changing tastes of Canadians through the decades.

Diane Clement
(Raincoast Books, Vancouver)

In the Sweet Kitchen: the definitive guide to the baker’s pantry

In the Sweet Kitchen is a definitive guide for all bakers, whether novices or professionals. Author Regan Daley's skill lies in explaining the baker's tricks and techniques. She believes that the secret to baking is in knowing ingredients and she supplies bakers with hundreds of details about bakery products.

Regan Daley
(Random House Canada, Toronto)

Hot Sour Salty Sweet: a culinary journey through southeast Asia

In Hot Sour Salty Sweet, authors Alford and Duguid eat their way through the Mekong region, collecting recipes, cooking techniques, stories and photographs. It is a book to both savour and read.

Jeffrey Alford and Naomi Duguid
(Random House Canada, Toronto)

The Flavours of Canada: a celebration of the finest regional foods

The Flavours of Canada , chosen for both the Canadian food culture gold award and bronze cookbook award, is the culmination of nearly two decades of Anita Stewart's culinary travels. In it she has explored Canada's roots, its ethnicity and its future.

Anita Stewart
(Raincoast Books, Vancouver)

Un homme au fourneau

Guy Fournier a découvert, il y a de cela bien longtemps, qu'une femme résistait mal aux charmes d'Un homme au fourneau. Avec beaucoup de piquant, Guy Fournier a rédigé un lexique relevé pour gourmands, rempli d'anecdotes, d'information sur les ingrédients et d'excellentes recettes.

Guy Fournier
(Les Éditions de l’Homme, Montréal)

Le gourmet au jardin : fleurs comestibles : fines herbes : petits fruits

Anne Gardon est multidisciplinaire. Le gourmet au jardin démontre sa passion pour la cuisine comme pour le jardinage. Ses recettes regorgent de fraîcheur et d'originalité, inspirées par la nature qui l'entoure. Photographe de talent, Anne a accompagné ses recettes qui transportent le lecteur dans son jardin et dans sa cuisine.

Anne Gardon
(Guy Saint-Jean Éditeur Inc., Laval, Québec)

Boulangerie et pâtisserie : techniques de base

Dans Boulangerie et pâtisserie, les auteurs Lesley Chesterman et Bertrand Bazin ont démontré, non seulement les techniques de bases pour réussir pains et pâtisseries simples, mais ont aussi révélé tous les secrets des grands classiques comme les Saint-Honoré et Paris-Brest.

Lesley Chesterman et Bertrand Bazin
(Éditions du Trécarré, Outremont, Québec)