Some of the Kudos and Reviews

 

"Anita Stewart -- the country's coolest food intellectual." - CityBites, April 2006.

"Finally! And just in time for fall, when thoughts of cooking move indoors again – there’s an answer to the puzzling question “Canadian cuisine….what’s that?” It’s being offered by Elora’s Anita Stewart, Canada’s culinary goddess – through a beautiful new book, The Flavours of Canada: A celebration of the finest regional foods (Raincoast, 2000)….Her approach was to reveal how closely food and culture are intertwined. She believes we’ve missed that point but need to realize it to identify what constitutes Canadian cuisine."
— Owen Roberts, The Guelph Mercury, Guelph

Anita Stewart is the Wonder Woman of Canadian cuisine. Her business card gives her occupation as author/culinary activist. This is an understatement. In fact, she’s a culinary crusader on a mission to teach Canadians to appreciate our native foods.
In 1993, fuelled by boundless energy and fanatical devotion, she founded Cuisine Canada, still the only national association for food professionals.
Now she has written the great Canadian cookbook, Flavours of Canada.
For the first time, anyone who wants to learn about Canadian food as a cuisine – which is to say, a way of cooking based on locally produced ingredients – has a cross-country survey that covers markets, chefs, inns, farmers, cheese makers, bakers and even plant breeders.
— Eve Johnson, The National Post, Canada

“ Our young chefs are truly heroic, because they have chosen not to leave.” I can’t remember whether these were her precise words. Nor am I sure she said them when we first met in Turin (Italy), where she was a juror at the International Slow Food Award, or on another occasion. What I do remember about my first meeting with Anita Stewart, possibly the most influential living Canadian food writer and educator is her passion.
In uttering these words, she was praising talented fellow Canadian chefs for not joining the many peers on their way to the U.S. where they would certainly make more money. By staying, according to Stewart, the chefs will build a better culinary future for Canada, which is the only thing that really matters to her. It’s not an exaggeration and if you are getting the picture of an agitator with a cause, then you’re right. Stewart doesn’t hide the fact that she’s an activist – a gastronomy activist.
The Flavours of Canada, Stewart’s twelfth book is the kind of flag behind which foodies are marching. At the same time, this is a book that seduces any epicurean, no matter where they live. With this book, Stewart confirms herself not only as a passionate educator but also a competent researcher.”
— Rosario Scarpato, Divine Food & Wine Magazine, Australia

"Everyone should – MUST- read your book!!!!! "
— James Chatto, Toronto Life/ Food & Drink , Toronto