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Lynn Crawford, Jennifer Bain, Lucy Waverman nominated for Taste Canada food-writing awards

Taste CanadaTaste Canada has revealed the shortlists for its 2014 food-writing awards.

Selected from 59 submissions, the winners will be announced Oct. 20 at a ceremony in Toronto.

For the first time, the event will be broadcast via Gusto TV, a new Canadian food and lifestyle channel (available through Bell TV, Eastlink, and Telus).

The shortlisted books are:

Culinary Narratives

  • The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers, Claude Jolicoeur (Chelsea Green Publishing)
  • The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement, Nick Saul and Andrea Curtis (Random House Canada)
  • The Antarctic Book of Cooking and Cleaning, Wendy Trusler and Carol Devine (Vauve Press)

Culinary Narratives (French)

  • Miel, L’art des abeilles, l’or de la ruche, Anicet Desrochers and Anne-Virginie Schmidt (Éditions de l’Homme)
  • Les saveurs gastronomiques de la bière, David Lévesque Gendron and Martin Thibault (Éditions Druide)

General Cookbooks

  • At Home with Lynn Crawford: 200 of My Favourite Easy Recipes, Lynn Crawford (Penguin Canada)
  • In the Kitchen with Stefano Faita: Over 250 Simple and Delicious Everyday Recipes, Stefano Faita (Penguin Canada)
  • The Flavour Principle: Enticing Your Senses with Food and Drink, Lucy Waverman and Beppi Crosariol (HarperCollins Canada)

General Cookbooks (French)

  • Entre nous, Jonathan Garnier (Les Éditions Transcontinental)
  • L’atelier de Daniel Vézina, mes classiques préférés, recettes étape par étape, Daniel Vézina (Les Éditions la Presse)
  • Dans la cuisine de Danny St-Pierre, Danny St-Pierre (Les Éditions la Presse)

Regional/Cultural Cookbooks

  • Toronto Star Cookbook: More than 150 Diverse and Delicious Recipes Celebrating Ontario, Jennifer Bain (Appetite by Random House)
  • Three Sisters Back to the Beginning: Timeless Greek Recipes Made Simple, Betty Bakopoulos, Eleni Bakopoulos, and Samantha Bakopoulos (Adelfes)
  • Sea Salt: Recipes from the West Coast Galley, Alison Malone Eathorne, Hilary Malone, and Lorna Malone (Harbour Publishing)

Single-Subject Cookbooks

  • Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery, Rosie Daykin (Appetite by Random House)
  • The Deerholme Mushroom Book: From Foraging to Feasting, Bill Jones (TouchWood Editions)
  • Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals, Ted Reader (Penguin Canada)

Single-Subject Cookbooks (French)

  • Les Règles d’or des épices, recettes et récits de Ethné et Philippe de Vienne, chasseurs d’épices, Philippe de Vienne and Ethné de Vienne (Éditions du Trécarré)
  • Citron: 100 recettes et beaucoup plus, Isabelle Lambert (Modus Vivendi)
  • Cuisiner au fil des récoltes: 170 recettes pour profiter des fruits et légumes, Geneviève Rossier, éd. (Les Éditions Transcontinental)