REVIEWS

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

In Viva La Lobster, acclaimed chef Grant MacPherson takes one of Canada’s most iconic ingredients and gives it a fresh, thrilling, and often unexpected spotlight. With 53 lobster-centric recipes that range from elegant to downright playful, this cookbook is more than a culinary manual—it’s a love letter to Canadian ingredients, culture, and innovation. MacPherson, Scottish-born

“Small Pies, Big Flavor” by Helen Nugent of @batterednbaked is a delightful testament to gourmet creativity in bite‑sized form. Nugent first reinforces why her Instagram fame is well‑deserved: every pie command attention visually and promises an explosion of taste. https://www.instagram.com/batterednbaked/ The premise is brilliant: 60 compact recipes—both sweet and savory—tailored for solo indulgence or intimate gatherings.

The Prince Edward Island Cookbook by Joanie Sutton is a delightful culinary love letter to PEI, marrying fresh local flavours with beautiful imagery in just 64 pages. Sutton, a longtime resident and gardening enthusiast, brings lived experience to every recipe and photograph. This updated and revised edition celebrates the island’s fertile land and rich ocean