Encyclopédie de la cuisine canadienne / Encyclopedia of Canadian Cuisine

Madame Jehane Benoît identified the importance of collecting and cherishing French Canadian culinary traditions. Her Encyclopédie de la cuisine canadienne sold over 1.5 million copies and continues to be a sought after culinary resource. Not only a food writer of over 30 cookbooks, Madame Benoît was a consummate culinary historian, a TV and radio star, and she founded one of Que bec's first French / English culinary schools, Fumet de la Vieille France. Madame Benoît respected, promoted and blended modernism, multiculturalism, science, and good humour into her work.

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Out of Old Nova Scotia Kitchens: a collection of traditional recipes of Nova Scotia and the stories of the people who cooked them

Marie Nightingale has dedicated her life to the culinary legacy of Atlantic Canada. Still immensely popular, the original edition of Out of Old Nova Scotia Kitchens, first published in 1970, sold more copies than any other cookbook published in Nova Scotia. The 40th anniversary edition of Out of Old Nova Scotia Kitchens is now in its second printing. During her years as food journalist, Marie Nightingale was food columnist for Halifax's The Chronicle Herald and The Mail Star, wrote five other cookbooks relative to East Coast cooking, and was founding Food Editor for Saltscapes magazine. She produced a huge resource to those interested in good food, and Atlantic Canada, and continues as a speaker to sing the praises of Canada's culinary richness.

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by Marie Nightingale

Sarah Elton, Locavore: From Farmers’ Fields to Rooftop Gardens – How Canadians Are Changing the Way We Eat, HarperCollins Canada, Toronto

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times -- these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food. We learn how a group of New Brunswick farmers saved the family farm, why artisanal cheese in Quebec is so popular and how a century-old farm survives in urban British Columbia, bordered by the ocean on one side and by a new housing development on the other. We follow food culture activists as they work to preserve the genetic material of heritage plants to return once-endangered flavours to our tables. In recounting the stories of its diverse cast of characters, Locavore lays out a blueprint for a local food revolution.

Sarah Elton is the author of the national bestseller Locavore: From Farmers' Fields to Rooftop Gardens, How Canadians Are Changing the Way We Eat which is a David Suzuki Foundation Book Club Pick and was selected as one of the top 50 books of 2010 by Amazon.ca. She is the food columnist for CBC Radio's Here&Now and writes regularly for publications such as Maclean's and TheAtlantic.com. She lives in Toronto with her family and is working on a new book about the future of food.

Sonia Day, Incredible Edibles: 43 Fun Things to Grow in the City, Firefly Books Ltd., Richmond Hill, ON

Vegetable gardening is back! Concern about the environment and the desire to eat food unpolluted by chemicals, to buy local and to be thrifty are some of the reasons. Urbanites who have never grown a thing are now eager to try to cultivate vegetables, herbs and fruit in back and front yards, on rooftops and on balconies -- in any suitable space they can find. Incredible Edibles is for anyone who's thinking: "I'd love to try growing some herbs and vegetables. But is it too difficult? Do I have the space? Or the time?" Sonia Day focuses on edible plants that can be easily grown in a city setting, many of which are seldom featured in gardening books. Her clear, concise advice is perfect for those who don't have the time to wade through a gardening encyclopaedia or to learn by trial and error.

Sonia Day is gardening columnist for the Toronto Star and author of seven books. She's also a keen cook and loves concocting simple dishes from produce grown in her southwestern Ontario country garden. "Anything that's easy" is Sonia's motto. Her latest book, Incredible Edibles, 43 Fun Things To Grow In The City, is a national best seller.

Jeff McCourt, Allan Williams, and Austin Clement, Flavours of Prince Edward Island: A Culinary Journey, Whitecap Books, North Vancouver

Bring the taste of PEI home with you, with a stunning collection of recipes from PEI’s top chefs, enriched by photographs and stories from the island’s cooks, farmers and fishers and a foreword by Food Network star Michael Smith. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, tasting the mouthwatering dish that’s the end result is the last in a long line of adventures the island has to offer.  Each chapter focuses on one of the Island’s delicacies, and tells the story of how signature ingredients make their way from the farm, field, or ocean to your plate. With profiles of chefs, fishers’ tips, and an incredible array of recipes from the island’s best-known chefs, Flavours of Prince Edward Island is a book that no seafood lover, mushroom forager, berry picker or home cook can do without.

Island-born Jeff McCourt is the vice president of the PEI Association of Chefs and Cooks. Jeff served as sous chef to Chef Michael Smith for five years before becoming executive chef at The Mountain Lodge and Spa at Delphi in the west of Ireland. He is now the chef at Red Shores Racetrack and Casino.

Allan Williams is president of the Association and a research chef at Canada's Smartest Kitchen, a division of the Culinary Institute of Canada located in Charlottetown.

Austin Clement is the program manager for the culinary and hospitality programs at the Culinary Institute of Canada.

Michele Genest, The Boreal Gourmet: Adventures in Northern Cooking, Harbour Publishing, Madeira Park, BC

As much culinary adventure story as cookbook, The Boreal Gourmet combines a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes for the home cook. These recipes are inspired by a diversity of countries, traditions and kitchens, and spring from a love affair with the indigenous foods that flourish in the boreal forests and river valleys of the Yukon. Whitehorse author and chef Michele Genest has recipes for every season supported with information on such northern plants as Artemisia frigida, or pasture sage, and its effect on the flavour of the wild Dall sheep that graze on it, the mysteries of morel mushrooms and tips on where to find them, and advice from Dawson City’s Uncle Berwyn on the proper use of birch syrup.

Michael Bonacini, Massimo Capra, and Jason Parsons, 3 Chefs: The Kitchen Men, Whitecap Books, North Vancouver, and Madison Press Books, Toronto

Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra, and Jason Parsons are known for the excitement they bring to the art of cooking. Now, these three top chefs have come together to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team. In Three Chefs: The Kitchen Men Michael, Massimo and Jason have combined their best recipes to create a cornucopia of tasty meals. Complimented with anecdotes and stories of growing up and learning to cook, this personal collection of recipes will delight and entertain.

Michael Bonacini is a partner in Oliver & Bonacini Restaurants, which operates a portfolio of stylish, upscale eateries, including Canoe, Auberge du Pommier, Biff's Bistro, and Jump, each of them starred and acclaimed. Born and raised in Wales, Michael apprenticed under renowned chef Anton Mosimann at Dorchester Hotel in London, England, before coming to Canada to work as executive chef at the Windsor Arms Hotel and then Centro. Michael's latest projects include Luma and O&B Canteen, two new restaurants at the TIFF Bell Lightbox, home of the Toronto International Film Festival.

Massimo Capra is one of Canada's most beloved chefs. Born in Cremona, Italy, Massimo Capra came to Canada in the 1980s, and he was for many years the culinary heart and soul of the renowned Prego della Piazza. He is now the chef and co-owner of Mistura, one of Toronto's hottest Italian restaurants, a favourite of Hollywood stars and local food lovers alike. Whether appearing on Restaurant Makeover or CityLine, or writing his food columns for the Globe and Mail, he's known for his sense of mischief and fun as much as for his courtly hospitality.

Jason Parsons heads up the Peller Estates Winery Restaurant, offering delicious locavore cuisine and selections from one of North America's top vineyards. He has racked up some impressive culinary miles in the United Steatses, England, and Canada. From Langdon Hall in Canad to Chewton Glen in England, and Grand Amseterdam in Holland to Charlie Trotter's in Chicago, he's worked with some of the best.

Meeru Dhalwala and Vikram Vij, Vij’s at Home: Relax, Honey,Douglas & McIntyre, Vancouver

Delicious everyday Indian recipes from the authors of the multi-award-winning bestseller, Vij’s Elegant and Inspired Indian Cuisine. Pull up a chair—Meeru and Vikram invite you to dinner. The owners of Vij’s and Rangoli restaurants in Vancouver have an all-new follow-up to Vij’s, the bestselling cookbook that has won numerous awards, including the Cordon d’Or Gold Ribbon International Cookbook Award. In Vij’s at Home: Relax, Honey, Meeru Dhalwala and Vikram Vij show you how to prepare the recipes they eat at home, from vegetarian dishes that go from stove to plate in less than 45 minutes to seafood, poultry and meat dishes that come together in 20 minutes then cook while you help the kids with their homework or sit down with a glass of wine. Designed for flavour, versatility and convenience, virtually every recipe can be adapted to suit your palate, your dietary preferences or your on-hand ingredients.

Meeru Dhalwala was born in India, and grew up in Washington, DC, where she worked with various interna­tional non-profit organizations on human rights and economic develop­ment projects. Upon moving to Vancouver to join Vikram in 1995, she quickly took over the menu and has been creating new recipes ever since. Meeru continues to work closely with her all-female kitchen staff—all of whom hail from villages in the Punjab—to experiment with various cooking techniques and spice combinations. Meeru’s particular interest and focus at Vij’s and Rangoli is to forge business relationships with other local businesses and farmers. She is committed to improving her business environmental footprint.

Vikram Vij was born in India and grew up in Amritsar and Mumbai. He studied hotel management in Salzburg, Austria, before moving to Canada to work at the Banff Springs Hotel. He opened the original 14-seat Vij’s Restaurant in Vancouver in 1994. In early 1995, his wife, Meeru Dhalwala, joined him. In 2002, Vikram and Meeru opened up a second restaurant and market called Rangoli. Together they manage a staff of over 70 employees. Vikram is a certified Sommelier and is passionate about encouraging people to enjoy wine as they do food, and to engage in learning about the growing of grapes and the production of wine as they would any other food source.

Moira Sanders, Lori Elstone, and Beth Goslin Maloney, The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair, Whitecap Books, North Vancouver

Since 1854, the Harrow Fair has been attracting visitors from near and far to one of the most southern towns in all of Canada. Now, with The Harrow Fair Cookbook, everyone can enjoy the delicious traditions that make it one of the most authentic agricultural fairs in Canada. The recipes in this book reflect the author’s belief that when food is made from scratch, with wholesome, natural ingredients, it can’t help but be delicious. The Harrow Fair Cookbook will inspire you to cook with what’s local and seasonally available, as well as getting a personal tour of what is arguably the richest agricultural area in Canada. Filled with the best recipes from prize-winners, as well as their own takes on many of the classics, this cookbook brings together the joys of canning, cooking and baking in one beautifully photographed book.

Moira Sanders is a fifth-generation native of Harrow, Ontario. After graduating from culinary school, she worked in restaurants across Canada from Meinhardt in Vancouver to Senses in Toronto. Moira now lives in Mount Albert, Ontario with her husband and their two children. She keeps a recipe blog at www.moirasanders.com.

Lori Elstone received her Bachelor of Science degree from Brock University, as well as graduating from culinary school. She regularly writes food and wine articles for local publications. She lives in St. Catharines, Ontario, with her husband and two young children, and is an avid gardener.

Martin Thibault and David Lévesque Gendron, La route des grands crus de la bière, Éditions Québec Amérique, Montréal

As often as possible Martin Thibault and David Lévesque Gendron travel the world to discover beers and note their appreciation in their notebook. Writing a book on the subject was inevitable, skip the lime please!

by Martin Thibault and David Lévesque Gendron

François Chartier, La Sélection Chartier 2011: Guide des vins et d’harmonisation avec les mets, Les Éditions La Presse, Montréal

In this book we find 1000 new wines, 14 recipes of the cookbook MC2 for red wine amateur and a retrospective look at the past 15 years of La Sélection Chartier.

Marie-Christine Rhéaume, Olivier Clément and Dominique Rhéaume, Le livre gourmand des Iles de la Madeleine: Découvertes du terroir et recettes originales, Les Éditions La Morue Verte, L’Étang-du-Nord, QC

This is both a cookbook and a photography book that reveals the secrets of terroir on Les Iles de la Madeleine, a region with a reputation for exceptional food products and passionate producers. A real gourmet voyage, this book honours the knowledge of their artisans and the quality of their products. In the kitchens of chefs Olivier Clément and Marie-Christine Rhéaume we find a real marriage of unique and contemporary flavours from the sea and the land.

by Marie-Christine Rhéaume, Olivier Clément and Dominique Rhéaume

Marylène Leblanc-Langlois and Lynne Faubert, À la bonne franquette: 80 Chefs Québécois dévoilent leurs recettes simples de tous les jours, Les Éditions Transcontinental, Montréal

Setting aside their toques and their culinary feats, our 80 star chefs reveal the very simple recipes that delight their families and friends: their family favorites, their best loved recipes for lunchboxes, as well as the romantic dinners they prepare for their loves. Their common ingredient? Simplicity!

Philippe Laloux, Le bonheur de cuire, Québec-Amérique, Montréal

Containing Philippe Laloux’s 120 best recipes, this wonderful cookbook brings the simple and real cooking of this author to everyone. No shortcuts, no tricks. As useful for amateur cooks as for gourmet cooks, it is for all who want to take time to think about what they eat and who want to make a feast of every bite.

Chuck Hughes, Garde-Manger, Les Éditions La Presse, Montréal

The kitchen is Chuck’s playroom. Revisiting the classics, he provokes unusual gastronomic encounters for his customers’ pleasure. Recipes like Tao lobster, jerk crab, fish roasted in beef juice, urchin and poached egg, are sometimes surprising, but always inspiring. In Chuck Hughes’ kitchens, the great classics of salmon tartare and green salad are never boring. They have Chuck’s touch!

Antoino Druin and Suzanne Bergeron of Le Marché des Saveurs du Québec, Montreal

By selling only artisanal Quebec products at Le Marché des Saveurs du Québec in Montreal, proprietors Tony Drouin and Suzanne Bergeron are true champions of local food producers and traditions. Suzanne Bergeron joined her husband in the Press Commerce Group, purchased a magazine and bookstore in Montreal which she operated until 1997 before starting a wine sales agency representing Quebec producers only.  Since 1998 she has been president of Gestion Bergeron & Drouin.  Suzanne also started the Quebec Farmers Union (UPA) and managed le Marché de Chez Nous between 2003 and 2006.  Antoino Druin worked for over 25 years with McMurray publishing, Telemedia Publishing, Décormag, Hachette International and was co-founder of the Press Commerce group. After retiring in 1997, Antoino started a wine agency with Suzanne Bergeron. In 2000, Le Marché des saveurs du Québec was created.

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J. Charles Greico

In 1962 J. Charles Grieco joined his father, John Grieco, at La Scala, one of the most influential restaurants in Toronto. For 35 years he was the owner and operator of this iconic dining establishment. As Chair and President of the Ontario Hostelry Institute (OHI), he has built that organization into a pillar of the restaurant industry. Charles also oversees the annual OHI Gala and has been instrumental in creating scholarships and honouring countless industry leaders. 

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