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Book BitesFrom Canada   April 2014 

Normand Laprise Presenter at Wine & Food Festival Cancun-Riviera Maya

TOQUÉ! BOOK WON THE BEST CANADIAN COOKBOOK

JANUARY 31ST, 2014

On January 22nd, 2014, the Canadian culinary world was atwitter over the release of the country's winners of the Gourmand World Cookbook Awards.

"Toqué! Creators of a new Québec gastronomy" won best cookbook of the year in English and French in the awards.

This award gives the opportunity to Toqué! book to be one of the finalist for the Prix Gourmand World Cookbook Awards. The best cookbooks of the world will be known on May 20st and 21st in Beijing.

For information: http://www.cookbookfair.com/

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Fresh and FrugalFresh and Frugal
Craig Flinn
Craig Flinn's latest book addresses the suffering economy for those unwilling to sacrafice good food. Recipes are accompanied by costing information, so you know exactly how much you're spending on each portion, and conversely how much you're saving by following Chef Flinn's tips. Softcover, 160 pp. $24.95.

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French Food My WayCanadianFrench Food My Way
Marc Thuet
Alsation-transplant and Toronto chef Marc Thuet demonstrates a new appreciation for delicious, seasonal French food. The book is divided by season to highlight the differences between year long harvests. The Winter section contains heavier, richer fare for warming up on a cold day, while the Summer menu provides light, citrus flavors for relaxing outdoors in the warm weather. Slightly more complex than a casual cookbook, Thuet uses his fair share of truffles, foie gras and caviar, though readers dedicated enough to include such luxury are sure to be in for a treat. A challenge to the casual cook, but an achievable challenge nonetheless. Hardcover, 243 pp. $39.99.

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Kitchen ScrapsKitchen ScrapsPierre Lamielle
Pierre A. Lamielle is currently a chef-instructor and food writer, but is also an award winning illustrator, and it is his wonderful and quirky illustrations which first attract one's attention in kitchen scraps. The recipes shouldn't be forgotten however, as they are equally interesting, and as well suited to a beginner as a more confident cook. Cheekily titled dishes such as religious honnandaise which can be used with the blessed eggs of st. benedictus (or eggs benedict, in translation) are irreverently named but straightforward and clearly explained. Full of wonderful colour illustrations. Softcover, 197 pp. $29.95.


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