Cookbook Excerpt

Taste Canada Has Made a List, and It's Checking it Twice

Last Updated November 30, 2022
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Pistachio Tart with Cookie Crust, Wild Blueberries, and Olive Oil from Eat, Habibi, Eat! Photography by Kyla Zanardi.

The shortlist of cookbooks for this November's 2022 Taste Canada awards makes a great holiday shopping list for the cookbook addict or afficionado in your life. Here are few of our favourites.

 

I have something to confess. I may have a little problem with cookbooks. There must be a least a few hundred of them filling bookshelves around the house — on the mantel above an unused fireplace, on my desk, filling bookshelves, on the armour, in the kitchen and on my bedside table. You would think that might be enough, but they keep coming out with new ones, and my collection keeps growing.

If you are a fan of cookbooks like I am, especially the Canadian ones, you’ll want to keep your eye on the annual Taste Canada Awards. Now in its 25th year, the Taste Canada Awards “has honoured hundreds of Canadian-authored books and blogs that have covered an array of topics related to food in both official languages: Canada’s culinary history, culinary narratives, regional and local food stories, seasonal foods and single ingredients, food trends at home and abroad, healthy food and nutrition, and everyday recipes for families.”

This year, the shortlist of prized cookbooks includes 45 books, ranging in topics from regional cuisine and health-focused to culinary narratives and no-waste dining. Winners will be announced on Nov. 7. You can visit tastecanada.org to see the complete list of entrants and winners.

To get you in the mood for the holiday season and to celebrate Canadian cookbooks, here are recipes from a few of Taste Canada’s shortlisted titles from authors in Vancouver, Montreal, Prince Edward Island and Ontario.

Bonus Cookbook Giveaway entry code: Candy Cane

Roasted carrots with preserved plum mostarda, Shropshire blue cheese, sweet cicely

With this ingredient-driven side dish, we’re using a unique blue cheese that gets its yellow color naturally from ground annatto seed. It’s a delicate blue that has just enough funk to it, and it...

Seared halloumi and orange-glazed beet salad

Halloumi is a versatile semi-hard white cheese that has been prominent in Middle Eastern and Greek cooking for generations and with good reason — it can be seared, grilled, or even...

Angel biscuit donuts

When I found a recipe for fluffy yeasted angel biscuits in one of my grandmother’s recipe folders that I in no way recall her making, I knew I had to try them. I had heard somewhere you can deep-fry...

Wood-roasted cider-brined pork loin

A feast is for sharing your very best — and lots of it. We always bring as many different flavours to the table as possible, so each evening’s meat course is a duo of cuts. We always pair...

Cabbage steaks with rosemary juniper apple jam

Cabbage’s reputation as a crisp anchor for the coleslaws of the world is well deserved, but it’s not a one-trick pony. Like so many other foods, cabbage benefits from slow, patient heat —the...
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