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Whitecap leads nominations at Canadian Culinary Book Awards

Cuisine Canada and the University of Guelph released the shortlists for this year’s Canadian Culinary Book Awards on Wednesday. Vancouver’s Whitecap Books leads the list of nominees with five titles in the running, including 3 Chefs and Quinoa 365, a familiar sight on Canadian bestseller lists since the book’s publication in April 2010.

The shortlisted titles, pared down from 82 entries, are:

English Special Interest Category (books about food and beverages, but not cookbooks)

English Canadian Culinary Culture Category (books that best illustrate Canada’s culinary heritage and food culture)

  • Ian Coutts, Brew North: How Canadians Made Beer & Beer Made Canada (Greystone Books)
  • Michele Genest, The Boreal Gourmet: Adventures in Northern Cooking (Harbour)
  • Just Add Shoyu: A Culinary Journey of Japanese Canadian Cooking (Japanese Canadian Cultural Centre)
  • Seasonings: A Year of Local Flavour in Words and Recipes (Kootenay Country Store Cooperative and the Nelson Municipal Library)
  • Jeff McCourt, Allan Williams, and Austin Clement, Flavours of Prince Edward Island: A Culinary Journey (Whitecap)

English Cookbook Category

  • Michael Bonacini, Massimo Capra, and Jason Parsons, 3 Chefs: The Kitchen Men (Whitecap)
  • Meeru Dhalwala and Vikram Vij, Vij’s at Home: Relax, Honey (Douglas & McIntyre)
  • Patricia Green and Carolyn Hemming, Quinoa 365: The Everyday Superfood (Whitecap)
  • Jane Mundy, ed., The Ocean Wise Cookbook: Seafood Recipes that Are Good for the Planet (Whitecap)
  • Moira Sanders, Lori Elstone, and Beth Goslin Maloney, The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada’s Favourite Country Fair (Whitecap)

French Special Interest Category

  • François Chartier, La Sélection Chartier 2011: Guide des vins et d’harmonisation avec les mets (Les Éditions La Presse)
  • Guénaël Revel, Guide des champagnes et des autres bulles (Les Publications Modus Vivendi)
  • Janine Saine, La route des vins parcourue par Janine Saine (La Presse)
  • Martin Thibault et David Lévesque Gendron, La route des grands crus de la bière (Éditions Québec Amérique)

French Canadian Culinary Culture Category

  • Anne Fortin, Cuisiner avec le sirop d’érable du Québec (Les Éditions Cardinal)
  • Marylène Leblanc-Langlois et Lynne Faubert Tartre, À la bonne franquette: 80 Chefs Québécois dévoilent leurs recettes simples de tous les jours (Les Éditions Transcontinental)
  • Marie-Christine Rhéaume, Olivier Clément et Dominique Rhéaume, Le livre gourmand des Iles de la Madeleine: Découvertes du terroir et recettes originales (Les Éditions La Morue Verte)

French Cookbook Category

  • François Chartier et Stéphane Modat, Les recettes de papilles et molécules: cuisine aromatique et créative du duo Mc2 (La Presse)
  • Caroline Dumas, Soupesoup, 65 soupes, 40 salades, 40 sandwiches et des desserts (Flammarion Québec)
  • Chuck Hughes, Garde-manger (La Presse)
  • Philippe Laloux, Le bonheur de cuire (Québec-Amérique)
  • Jean-François Plante, Plaisirs coupables: recettes cochonnes et gourmandes (Les Éditions de l’Homme)

The winning books, selected by a panel of 19 judges including Jennifer Grange, assistant manager and blogger at Toronto’s The Cookbook Store, and former CCBA winner Naomi Duguid, will be announced Nov. 7 at the Royal Agricultural Winter Fair in Toronto.