REVIEWS

Many of us have lived through the evolution of food and cooking. From stovetops and canned food, to boxed dinners in the microwave, and finally to the fresh ingredients that we enjoy today…one person has been there to inspire us in our Canadian culinary journey – Jamie Kennedy. You may find two different covers of […]

Ontario Pork took on the task of educating the public and pork consumers but not in the usual manner. Yes, they have a fabulous website and their events are fun and engaging…but how does the local pork farmer get his carefully produced product to your table? After talking with over 200 pork producers throughout the

While living in the country, my daughter and son-in-law started with a couple of chickens that has now grown to over 80 in the backyard. Fresh eggs every day forces you to think of recipes to use this abundance in creative ways. Thankfully author Signe Langford comes along with this cookbook and instructional know-how on

It’s March Break and time to get cooking with your wee ones. The pride kids have when serving their plates of delectable delights for the family can be seen on their little faces. The lessons they’ll learn while whipping up dishes like math, science and art, will be carried into their adult years. To get

This beautifully photographed book will have you dreaming of sweet delights as you plan your next dessert. With a plant-forward ingredient list and having the vegan sweet tooth in mind, author Chrystal Bonnet will hold your hand every step of the way. The book will appeal to the baker who wants their cake and eat

Mention Mennonite cooking to anyone and they conjure up tables laden with large servings of meat, potatoes, vegetables and comfort food that doesn’t coincide with a vegetarian lifestyle. But then comes along Jo Snyder who grew up in a Mennonite family and eventually moved to bigger cities where her personal diet turned to plant-forward eating.

From their own island home in Charlottetown PEI, Editors Anna and Godfrey Baldacchino have circumnavigated the globe experiencing local and authentic food on islands around the world. They’ve compiled their experiences into a book, not only of recipes, but the history and transformation of the food they’ve eaten. Should you be looking for some insight

I’m a big fan of mussels and whenever I see it on a menu, it’s my go-to lunch. This seafood is so versatile, being eaten in its shell or shucked to include in pasta, soup or stew recipes. I finally convinced my granddaughter to try it and now a new generation is enjoying this splendor

What’s the one memory that invokes a slower time, getting together with family and friends, and smelling the amazing aromas coming out of grandma’s kitchen? They usually include fresh bread, warm apple pie and ooey gooey tarts full of deliciousness. Kelsey Siemens brings those memories and aromas into the modern kitchen and holds your hand

We explored the world of pepper last year – check it out at https://canadiancookbooks.ca/pepper/ and now we turn out attention to its companion, salt. Award winning author, Naomi Duguid guides us through the history, science and food utilizing this sometimes misunderstood but almost always found seasoning in Canadian kitchens. Naomi has traveled around the world