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.