08/05/2014 04:35 EDT | Updated 10/05/2014 05:59 EDT

Taste Canada announces short list for culinary book awards set for October

TORONTO - From foraging for fresh ingredients to crafting cider and the challenges of cooking in a makeshift kitchen in the Antarctic, the topics covered in the books shortlisted for Taste Canada — The Food Writing Awards are eclectic.

The 2014 edition of the awards drew 59 submissions in French and English. Winners and jurors' names will be announced in Toronto on Oct. 20.

Here are the short lists in all award categories:

Culinary Narratives/Narrations Culinaires

— "The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers" by Claude Jolicoeur (Chelsea Green Publishing).

— "The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement" by Nick Saul and Andrea Curtis (Random House Canada).

— "The Antarctic Book of Cooking and Cleaning: Nourishing Recipes From the Coldest Continent" by Wendy Trusler and Carol Devine (Vauve Press).

— "Miel: L'art des abeilles, l'or de la ruche" by Anicet Desrochers and Anne-Virginie Schmidt (Éditions de l'Homme).

— "Les saveurs gastronomiques de la bière" by David Lévesque Gendron et Martin Thibault (Éditions Druide).

General Cookbooks/Livres de Cuisine Générale

— "At Home with Lynn Crawford: 200 of My Favourite Easy Recipes" by Lynn Crawford (Penguin Canada Books).

— "In the Kitchen with Stefano Faita: Over 250 Simple and Delicious Everyday Recipes" by Stefano Faita (Penguin Canada Books).

— "The Flavour Principle: Enticing Your Senses with Food and Drink" by Lucy Waverman and Beppi Crosariol (HarperCollins Publishers).

— "Entre nous" by Jonathan Garnier (Les Éditions Transcontinental).

— "L'atelier de Daniel Vézina, mes classiques préférés, recettes étape par étape" by Daniel Vézina (Les Éditions La Presse).

— "Dans la cuisine de Danny St Pierre" by Danny St Pierre (Les Éditions La Presse).

Regional/Cultural Cookbooks

— "Toronto Star Cookbook: More Than 150 Diverse and Delicious Recipes Celebrating Ontario" edited by Jennifer Bain (Appetite by Random House).

— "Three Sisters Back to the Beginning: Timeless Greek Recipes Made Simple" by Betty Bakopoulos, Eleni Bakopoulos and Samantha Bakopoulos (Adelfes).

— "Sea Salt: Recipes from the West Coast Galley" by Alison Malone Eathorne, Hilary Malone and Lorna Malone (Harbour Publishing).

Single-Subject Cookbooks/Livres de Cuisine Sujet Unique

— "Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery" by Rosie Daykin (Appetite by Random House).

— "The Deerholme Mushroom Book: From Foraging to Feasting" by Bill Jones (TouchWood Editions).

— "Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals" by Ted Reader (Penguin Canada Books).

— "Les Règles d'or des épices: Recettes et récits de Ethné et Philippe de Vienne, chasseurs d'épices" by Philippe De Vienne and Ethné De Vienne (Éditions du Trécarré).

— "Citron: 100 recettes et beaucoup plus" by Isabelle Lambert (Modus Vivendi).

— "Cuisiner au fil des récoltes: 170 recettes pour profiter des fruits et légumes" by Geneviève Rossier, editor, Coup de Pouce (Les Éditions Transcontinental).

For more information on the awards or to purchase tickets for the gala, visit