REVIEWS

As someone who craves recipes cooked with both warmth and authenticity, What’s for Supper: Home-Cooked Meals from Bonita’s Kitchen to Yours is a heartwarming journey into the soul of Newfoundland home cooking. Bonita Hussey, beloved for her approachable videos and homestyle charm, delivers a collection that feels like a cozy dinner invitation—one you’ll want to […]

There’s something timeless about a pot of soup simmering on the stove. It invites us to slow down, breathe in the aroma, and remember the meals that once brought comfort around our family tables. That’s exactly what Gerhild Fulson and her daughter-in-law, Sylvie Fulson, capture in Soups & Stews Just Like Oma. This collection of

The Garlic Companion by Kristin Graves, is a sensory-rich invitation to savor garlic in every imaginable form. This is not just a cookbook—it’s a beautiful ode to garlic, a visual feast, and a heartfelt tribute from a fifth-generation Alberta farmer deeply rooted in the land. https://www.fifthgengardens.ca/ From the moment you crack open its pages, this

In a world where convenience often takes precedence, there’s something incredibly satisfying about preserving the flavors of nature’s bounty to enjoy year-round. Yvonne Tremblay’s book, 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys, beautifully captures the essence of traditional preserving techniques while offering a modern twist. Let’s delve into the delightful

Worthy of a place on any mushroom lover’s shelf, The Deerholme Mushroom Cookbook: From Foraging to Feasting by Bill Jones is more than just a collection of recipes—it’s a culinary and foraging odyssey that invites readers to venture into the woods and into their kitchens, guided by a Michelin-trained chef with a deep reverence for

September is the month to get back into routines…kids off to school, work schedules back on track after the summer hiatus and with that daily meal preps. Kids don’t want to eat breakfast and you are tired of the same old desk lunch of sandwich or leftovers. In steps Pat Crocker with a solution everyone

Out of Old Nova Scotia Kitchens by Marie Nightingale is a gem among regional cookbooks — more than just a collection of recipes, it’s a warm-hearted chronicle of Nova Scotia’s culinary and cultural heritage. First appearing in 1970, this revised edition (published in April 2012) offers 240 pages of updated recipes, a new foreword by

Every Eastern European family had a crock of sauerkraut in the corner of the kitchen that made it on every dinner plate. If you’ve ever wanted to demystify the ancient art of fermenting cabbage into crisp, probiotic-rich sauerkraut, Mouthwatering Sauerkraut: Fermentation Made Easy! by Holly Howe is the book to guide you literally step by

Jennifer Schell’s The Butcher, the Baker, the Wine and Cheese Maker by the Sea is an exquisitely curated tribute to the vibrant food culture of British Columbia’s coast. Serving as the sequel to her Okanagan‑focused cookbook – see our review at https://canadiancookbooks.ca/the-butcher-the-baker-the-wine-cheese-maker-in-the-okanagan/ – this edition shifts its lens westward—from vineyards and orchards to sea farms, fishers,

Nestled in the heart of Vancouver, the restaurant West once stood as a beacon of contemporary regional cooking—and its cookbook delivers on that acclaim. Authored by executive chef Warren Geraghty (with text by Jim Tobler), this 240-page hardback presents over 100 refined recipes, seasonal vignettes, and evocative storytelling meant to transport you from your home