Seasonings makes shortlist

Seasonings: A Year of Local Flavour in Words and Recipes (published by the Kootenay Country Store Co-operative and the Nelson library last fall), is short-listed in the English-language Culinary Culture category of the 2011 Canadian Culinary Book Awards, sponsored by Cuisine Canada and the University of Guelph.

(L-R) Jocelyn Carver and Anne DeGrace

Seasonings: A Year of Local Flavour in Words and Recipes (published by the Kootenay Country Store Co-operative and the Nelson library last fall), is short-listed in the English-language Culinary Culture category of the 2011 Canadian Culinary Book Awards, sponsored by Cuisine Canada and the University of Guelph.

Awards will be presented at a gala reception held during the Royal Agricultural Winter Fair in Toronto in November. The event  dovetails with Cuisine Canada’s second annual student chef competition Canada Cooks the Books!, which will be based on recipes found in this year’s nominated books.

Seasonings began with an email from Nelson library adult services coordinator Anne DeGrace to Kootenay Co-op marketing manager Jocelyn Carver.

From that moment forward, Seasonings became the celebratory sum of its parts as dozens of cooks and scribes came forward, submitting recipes, poems, stories, and essays celebrating gardens, growing, seasons, and food. Designer Steven Cretney and food photographer Heather Goldsworthy were similarly caught in the vision, resulting in a beautiful literary cookbook.

“It’s such an honour for Seasonings to be recognized at a national level and by such important institutions,” says Carver. “It’s a pat on the back for the dozens of locavore recipe contributors and writers who made this cookbook a reality.”

Since 1998, food professionals have gathered to honour Canadian culinary writers and publishers when the Canadian Culinary Book Awards are presented each year. Designed to recognize excellence and creativity in food and beverage writing and publishing, these awards also promote Canadian culinary food culture.

The University of Guelph has for more than 140 years contributed to Canadian cuisine through its programs in agriculture, food science, hospitality and tourism management.

The University holds Canada’s largest culinary collection with more than 6,000 volumes in the library’s archival and special collections. All cookbooks nominated for these awards are placed in this collection.

Says DeGrace, “As a librarian, this part, alone makes me smile. Whatever happens, Seasonings will be in good company.”

Since its release in October, sales of Seasonings have raised $13,000 for the library.

The book is available the Kootenay Co-op, Nelson library, and local stores.

 

 

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