"Beautiful, touching, award-winning book,"says Marion Kane, Toronto Star Newspaper

Making Lemonade from Lemons
WINNIPEG When it comes to awards, I may have fooled myself into thinking I'd bought that lofty adage about it being "an honour just to be nominated."

I know I dearly wanted to believe this when my book Dish: Memories, Recipes and Delicious Bites (Whitecap; $24.95) was short listed in the Special Interest category of the Canadian Culinary Book Awards held recently in this Prairie city during Cuisine Canada's national conference.

After all, I was up against two top-notch books and I knew it was best to keep expectations low.

Word on the Street in Vancouver + Chow in Winnipeg

CHOW and Ricepaper Magazine at Word on the Street,
and an opportunity to chat with Fred Wah, author of Diamond Grill. Vancouver, September 24, 2006


Habeeb Salloum, author of "Arab Cooking on a Saskatchewan Homestead", C.J. Katz, editor of Savour Life online magazine and Janice Wong. Habeeb's book and CHOW took silver and gold awards in the Canadian Food Culture category at the recent Cuisine Canada and University of Guelph Culinary Book awards, Cuisine Canada national conference, Winnipeg Manitoba, September 17, 2006.

Gremolata chooses CHOW as top pick for the holidays

Gremolata 4-star rating: Gremolata's Dean Tudor made this one of his 2006 top picks for the holidays! Gremolata's is an online newsletter from Toronto...helping readers to eat and drink well, by providing timely information about local, seasonal and specialty ingredients.

This book has just won a Cuisine Canada Gold medal for best English language book celebrating "Canadian Food Culture." It is by Janice Wong. She has written a memoir about her dad’s Chinese-Canadian cafes in Prince Albert, Saskatchewan. She presents a collection of 50 or so family recipes, plus early photographs, immigration documents, 1940s restaurant menus, and handwritten recipes that trace the history of some of the Canadian Prairies’ first ethnic restaurants. And there is an index.

CHOW Behind the Scenes: VIEW PHOTOGRAPHS
from various events

FIND COPIES OF CHOW at a library near you.

Chow Receives Gold Award at Cuisine Canada + University of Guelph Culinary Book Awards Gala

GUELPH, ON: The winners of the Cuisine Canada and The University of Guelph's Canadian Culinary Book Awards were announced September 16, 2006, at the Gala Dinner event during Cuisine Canada's national conference in Winnipeg, Manitoba.

Some of Canada's top food professionals, chosen as judges, spent the summer testing recipes and evaluating culinary books from more than 50 entered.

The winners are:

ENGLISH-LANGUAGE CULINARY BOOKS
Canadian Food Culture Category: (for books that best illustrate Canada's rich culinary heritage and food culture)

Gold: Janice Wong, Chow: from China to Canada: memories of food + family (Whitecap Books, Vancouver).

Silver: Habeeb Salloum, Arab cooking on a Saskatchewan homestead: recipes + recollections (Canadian Plains Research Center, Regina, SK).
Cookbook Category:
Gold: Michael + Anna Olson, Anna + Michael Olson cook at home
(Whitecap Books, Vancouver).
Silver: Jurgen Gothe, DiscCookery (Whitecap Books, Vancouver).
Special Interest Category: (books about food; non-cookbooks)
Gold: Pam Freir, Laughing with my mouth full (HarperCollins, Toronto).
Silver: Nazneen Sheikh, Tea and pomegranates (Penguin Canada, Toronto).
Honourable mention: Marion Kane, Dish (Whitecap Books, Vancouver)

FRENCH-LANGUAGE CULINARY BOOKS
Canadian Food Culture Category:
Gold: Anton Fercher, Chapeau! Canada (Chapeau Canada Les Grands Chefs Inc., St-Lambert, Quebec).
Silver: Michèle Serre, Les produits du marché au Québec (Editions du Trécarré, Outremont, Quebec).
Cookbook Category:
Gold: J. Dubuc, P. Cornélis, S. Triballi, Le Spa Eastman à votre table (Spa Eastman, Eastman).
Silver: Robert Beauchemin, Huile d'olive (Les Editions de l'Homme, Montréal).
Special Interest Category:
Gold: François Chartier, A table avec François Chartier (Les Editions La Presse, Sainte-Foy, Quebec).
Silver: R. Béliveau, D. Gingras, Les aliments contre le cancer (Editions du Trécarré, Outremont, Quebec).

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 through its programs in agriculture, food science, hospitality and tourism management. It is the home of one of Canada's best cookbook collections.
For more information about the awards visit Cuisine Canada's website.

"Food and family go together,"says Vancouver Province newspaper

Food and Family Go Together
BC author blends memories and 'village food'
When Janice Wong began scribbling down her family's history for her nieces and nephews, she thought of it as a "short and lively intiation into the young lives of their parents, grandparents and great-grandparents."
She had no idea her efforts would eventually lead to national fame—and a top book award.
Wong, whose parents were both born on the West Coast—her dad in Victoria and her mother in Nanaimo—took home the "gold" in the food culture category at last week's Cuisine Canada and The University of Guelph's Canadian Culinary Book Awards.