GIVEAWAY ARCHIVES

What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This collection of writing by Jonah Campbell—metalhead, misanthrope, unrepentant good eater—explores the both the finest and most furtive of […]

The book, from a food journalist who has called Quebec home for more than 50 years, offers a taste of today’s cuisine in every part of Quebec, the 135 recipes divided into the four seasons, and the text describing Quebec’s love affair with food throughout history. The focus of the book is the fresh, new

To Joyce Perrin, a divorced fifty-something living in Canada, the lure of adventure unleashed her undying curiosity about the world and about people as she crisscrossed the world for over twenty years and visited 156 countries on all seven continents. Touching lives, turning strangers into friends. Joyce, who has stowed her travel bag in exchange

Bursting with recipes from land and sea, Flavours of New Brunswick brings together the best-loved appetizers, entrées, soups, preserves, desserts, and more from Karen Powell’s popular cookbooks. If you loved Taste of New Brunswick or the original Flavours of New Brunswick, this updated edition is for you. Featuring time-tested favourites like Fundy Fog Pea Soup and crowd-pleasers like Fiddlehead Fry

A robust and inspiring travel companion for both local and visiting food-lovers alike that reveals the stories, inspiration, and friendly faces of the people who craft great food in Saskatchewan. Author Jenn Sharp and photographer Richard Marjan spent four months travelling Saskatchewan, chatting at market stalls, in kitchens, bottling sheds, and stockrooms. Flat Out Delicious is the

This little cookbook is all about the berries and small fruits grown in prairie gardens, gathered from U-pick farms, and foraged in the wild of the prairie region. Home cook and accomplished gardener Sheryl Normandeau presents 65 recipes for everything from meat, poultry, and fish dishes, vegetable and grain dishes, to desserts, baked goods, beverages,

Prince Edward County is a place of stories—of farming equipment gone awry, Horn Trips, unruly vineyards, Meat Rolls, and more. These are the stories you’re likely to hear over a beer or glass of wine (or two), at the post office or from a neighbour, at a funeral or a family reunion—the local legends, intergenerational

In County Heirlooms, local food enthusiasts Natalie Wollenberg and Leigh Nash collect stories and recipes from chefs, farmers, and other food producers who are making their mark in Prince Edward County. A cookbook with a local flavour, County Heirlooms offers a glimpse into what fuels each contributor’s love for food and what keeps them doing what they do—from

In writer and poet, Susan Musgrave’s first cookbook, the proprietor of Copper Beech House uses her humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life with stories gathered over decades. More than collecting recipes, Musgrave follows the seasons with guides to gathering the freshest ingredients for recipes

Craft-spirits enthusiast Marianne Scott introduces readers to the methods distillers use to develop their spirits, how they learned their craft, the products they make, and the recognition they’ve garnered. With an introduction on the history of spirit making and the process of distilling, a glossary of common distilling terms, cocktail recipes inspired by each distillery’s