Three TouchWood Authors Nominated for Taste Canada Awards

Award Seal for the Taste Canada Awards is circular, the centre text is white, bold and all caps set in a green circle, the text reads Shortlist / Finaliste. More text surrounds the circle which is bold, green and all caps laid into a white background, the text reads Taste Canada Awards / Les Laureats des saveurs du Canada

TouchWood Editions is thrilled to announce that three of its authors have been shortlisted for the 2023 Taste Canada Awards. The nominated authors, Ann Allchin, Naomi Hansen, and Emillie Parrish, have been recognized for their outstanding contributions to Canada’s culinary writing community.

Ann Allchin, author of Butter and Flower: Cannabis-Infused Recipes and Stories for the Cannacurious is the only book in the Health or Special Diet Cookbooks that focuses on medicinal benefits of cannabis-infused edibles. A self-described wholesome hockey mom, Ann got her start baking cookies for a relative who suffered from debilitating migraines, and has since introduced many to the medicinal and recreational benefits of baking with flower. Earlier this year Butter and Flower was a Bronze Winner at the PubWest Book Design Awards.

Naomi Hansen has already had a successful awards year with her debut cookbook Only in Saskatchewan which recently picked up the Book of the Year and First Book Awards at the Saskatchewan Book Awards. The book has received national coverage in House + Home Canada, Chatelaine, Elle Gourmet, the National Post, the Toronto Star, and Canadian Living, which calls it “a must-read for anyone who loves to eat, cook and explore.” Nominated in the Regional/Cultural Cookbooks category, Only in Saskatchewan is the only book in this category not published by Penguin Random House Canada.

Emillie Parrish’s Fermenting Made Simple: Delicious Recipes to Improve Your Gut Health is among an eclectic mix of cookbooks in the Single-Subject Cookbooks category which includes books on caesars, ice cream, salt, and pie! The cookbook was born out of Parrish’s popular blog and is a no-fuss primer on the joys of fermented foods. Fermenting Made Simple also won a Gourmand World Cookbook Award in the Fermentation category.


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