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Regional Cookbook, National Culture

Regional Cookbook, National Culture

September 2010

Vancouver Cooks 2 has been nominated for 2010 Canadian Culinary Book Award.

Douglas & McIntyre is pleased to announce that its recent culinary release, Vancouver Cooks 2, has been short-listed for a 2010 Canadian Culinary Book Award, in the English Canadian Culinary Culture category.

The classification in which Vancouver Cooks 2 is nominated recognizes books that “best illustrate Canada’s culinary heritage and food culture.” With recipes from B.C. Albacore Tuna Ceviche to Oven-Braised Venison Ragout, VC 2 is truly a gastronomic microcosm of Canadian multiculturalism. The other two books competing for the award are What's To Eat? Entrées in Canadian Food History, edited by Nathalie Cooke (McGill-Queen's University Press), and Atlantic Seafood: Recipes from Chef Michael Howell (Nimbus Publishing).

Following-up the wildly successful Vancouver Cooks, Vancouver Cooks 2 is a second helping of extravagant recipes celebrating the B.C. food scene, written for home cooks by 70 well-known and emerging chefs. Divided into four sections—local food, international flavours, emerging talents and pioneering chefs—Vancouver Cooks 2 celebrates the histories and ingredients that have forged Vancouver’s unique culinary culture and made the city a world-class dining destination. Readers are taken behind the industry’s scenes to appreciate the heritage of Northwest Coast cuisine and the innovative trends Vancouver chefs are setting.

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 winners will be announced on Friday, November 5, 2010, on opening day of the Royal Agricultural Winter Fair, in Toronto.

THE CHEFS’ TABLE SOCIETY OF BRITISH COLUMBIA is a registered non-profit society comprised of more than 150 of B.C.’s leading chefs and culinary professionals. Its members are dedicated to using local, sustainable ingredients in their regional cuisine. The Society actively secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in B.C. schools.

Read more about Vancouver Cooks 2 >>