Campus News

Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338

News Release

September 24, 2004

National culinary book awards announced by U of G, Cuisine Canada

The University of Guelph and Cuisine Canada, co-sponsors of the seventh annual National Culinary Book Contest, announced award recipients at an event Sept. 23 at the Manteo Resort Hotel in Kelowna, B.C. The winners of the annual event highlight the range and expertise of Canadian cookbook authors, publishers and food culture.

The top English-language cookbook award went to Rose Murray for Hungry for Comfort: the Pleasures of Home Cooking. Christiane Gauthier, Jean-François Lacroix and Paul-E. Lambert tied for the Canadian Food Culture Award and won for the best French-language cookbook with Gastronomie et forêt. Elizabeth Levinson’s An Edible Journey: Exploring the islands’ fine food, farms and vineyardsreceived a gold medal in the Canadian Food Culture Award category. Stuart Laidlaw’s Secret Ingredients and Manon Saint-Amand’s Saveurs de legumineuses won the English and French awards in the Special Interest Food and Beverage Books category.

A special achievement award in Canadian culinary publishing was given to Jean Paré, author of the Company’s Coming cookbook series. She has sold over 20 million cookbooks and just published her 100th cookbook.

The winning books will enter the U of G library’s culinary archives – the most complete collection of Canadian cookbooks in the world. It contains 5,000 volumes ranging from the 17th to the 20th centuries and also contains culinary books from other countries, including Britain, the United States, France and Holland.

“We are thrilled to be involved in the National Culinary Book Awards,” said chief librarian Michael Ridley. “Cookbooks are wonderful historical documents — they give us a window into the homes of Canadians.”

The second-place prize in the English-language cookbook category went to Jeffery Alford and Naomi Duguid for HomeBaking: the Artful Mix of Flour and Tradition Around the World, and third prize was awarded to Bill Jones for Chef’s Salad. In the French-language cookbook category, second prize went to Laurent Godbout for Laurent Godbout: chef chez l’épicier and third prize to Jean-Paul Grappe for Basilic, thym, coriandre et autres herbes.

John Schreiner’s British Columbia Wine Country captured second place in both the Canadian Food Culture and Special Interest Food and Beverage Books categories. Murray’s Hungry for Comfort received the third-place award for Canadian Food Culture, and Levinson’s An Edible Journey: Exploring the islands’ fine food, farms and vineyards received the third-place award for Special Interest Food and Beverage Books.

U of G has contributed to Canadian cuisine through its programs in agriculture, food science, and hotel and tourism management for more than 140 years. Cuisine Canada, a food-promoting organization that links people in the food industry from farmers and nutritionists to chefs and restaurateurs, was founded by U of G friend and culinary expert Anita Stewart.

For more information, visit Cuisine Canada’s website,

For media questions, contact Communications and Public Affairs: Lori Bona Hunt (519) 824-4120, Ext. 53338, or Rachelle Cooper, Ext. 56982.

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