Media flurry Taste Canada Award shortlist includes ABCC: “appealing recipes, beautiful images…gems”

by Carol Devine on August 06, 2014

Announced Aug 5, 2014 in the Culinary Narrative Category of Taste Canada’s food writing awards, ceremony and finalists Oct 20, 2014 Toronto.

Taste Canada―The Food Writing Awards drew 59 submissions this year, an eclectic collection of everything culinary from the Antarctic to Alice in Wonderland.  The winners will be announced, together with the names of the jurors, at the Award Ceremony and Gala Reception on Monday, 20th October, at the Arcadian Court in Toronto.

The Antarctic Book of Cooking and Cleaning
Trusler, Wendy and Carol Devine
Photography: Sandy Nicholson

Design: The Office of Gilbert Li

Vauve Press

The Antarctic Book of Cooking and Cleaning is a journey through that austral summer—the story of a Russian-Canadian clean-up project on a small island 120 miles off the Antarctic Peninsula. But it’s also a look at the challenges of cooking in a makeshift kitchen.

We are in great company!

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).


Huffpo Style Canada

Vancouver Sun

Toronto Star

Gusto TV

High Life magazine BA: Bella Bathurst cooks up hot dishes in cold climate

by Carol Devine on June 30, 2014

British Airways magazine High Life featurette on The Antarctic Book of Cooking and Cleaning by Bella Bathurst, June 2014. Thank you British friends and world travellers for your interest in the book after you saw this piece in the air!


In the century since Shackleton and his crew returned, polar cuisine has improved. Wendy Trusler and Carol Devine’s account of leading a Canadian expedition to clear the area of waste around a Russian base in the mid-1990s is nourishing in all sorts of ways. Not just for the sumptuous recipes they include — good enough to make one take up litter-picking or penguin-counting just to fit them all in — but for the day-to-day detail of deep-frozen existence. Antarctica is the world compressed; 30 separate countries have bases there, and Trusler spent much of her time cooking up an entente between China, Russia and her league of volunteering nations.

What’s lovely about these recipes is not their rarity (chocolate chip cookies, asparagus pâté) but the stories that go with them and the value of their connections. This is cooking at its best: food with history, icebreaking bread.

High Life Detours Antarctic Book of Cooking and Cleaning June 2014