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  • The Art of Living According to Joe Beefby David McMillan; Frederic Morin; Meredith Erickson; David Chang

    Potter/TenSpeed/Harmony 2011; US$ 40.00

    Foreword by David Chang  ix Introduction   1 Joe Beef of Montreal   6   Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11 Foie Gras Parfait with Madeira Jelly  21 Marrowbones Cultivateur  23 Spaghetti Homard-Lobster  27 Oeufs en Pot  29 Scallops with Pulled Pork  30 Arctic Char for Two with Gulf of St. Lawrence Snow Crab ... more...

  • As Fresh as It Getsby Christian Gaudreault; Star Spilos

    Arsenal Pulp Press 2006; US$ 21.95

    From farmer to market to plate--tasty recipes that are fast, healthy, and as fresh as they get. more...

  • Batchby Joel Maccharles; Dana Harrison

    Appetite by Random House 2016; US$ 30.00 US$ 22.50

    Discover seven different ways to preserve "from nose to tail" in this beautiful and informative guide from superstar bloggers Joel MacCharles and Dana Harrison. For anyone who wants to cut down on waste and feel more connected to what they eat, Batch opens up a new world of cooking, growing, and of course, preserving.      When Joel and Dana,... more...

  • Caesarsby Clint Pattemore; Connie Desousa; John Jackson

    Appetite by Random House 2014; US$ 19.95

    The Caesar is the iconic Canadian cocktail, shared on backyard patios and cocktail menus from coast to coast. Caesars is the ultimate guide to this Canadian classic, containing more than 50 unique recipes for Caesar variations, and 20 delicious food recipes to pair with them.      Mounties, maple syrup, hockey... few things are as distinctly... more...

  • Canadian Whiskyby Davin De Kergommeaux

    McClelland & Stewart 2012; US$ 20.00

    Davin de Kergommeaux takes readers on a journey through the first systematic presentation of Canadian whisky: how it's made, who makes it, why it tastes the way it does, its history, and the rich, centuries-old folklore surrounding it.   Join whisky authority Davin de Kergommeaux on a pan-Canadian journey from British Columbia to Nova Scotia, celebrating... more...

  • Canadians at Tableby Dorothy Duncan

    Dundurn 2011; US$ 11.99

    Canadians at Table is an introduction to the diverse culinary history of Canada. We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the early settlers in their new environment. Here is one of the most unique and fascinating food histories in the world. more...

  • Cooking with Globy Glo McNeill

    MacIntyrePurcell Publishing, Inc 2012; US$ 11.99

    Cooking with Glo is a return to a dab and a pinch, a dollop and a sprinkle. This is cooking learned at a mother?s apron strings; and her mother from her mother. McNeill believes that healthy cooking is social, convivial and accessible, and the recipes contained here are dispensed with a charm, wit and the sage wisdom pulled from a full life. She... more...

  • Food That Really Schmecksby Edna Staebler

    Wilfrid Laurier University Press 2006; US$ 17.95

    An iPad version of Food That Really Schmecks is now available. New material in the app includes photos and videos of Edna Staebler and the Waterloo Region countryside. Recipes are easily searchable, and users can upload photos and recipe comments and suggestions that will be shared to all users, just like your grandma's scribbles in the margins... more...

  • A Good Catchby Jill Lambert; David Suzuki

    Greystone Books 2009; US$ 24.95

    Eating responsibly may mean including new and different foods in one?s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions... more...

  • The Great Lobster Cookbookby Matt Dean Pettit

    Appetite by Random House 2014; US$ 29.95

    Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.   From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with... more...