The Joy of the Quiet Hunt – An Illustrated Guide to the Fascinating, the Delicious, the Deadly and the Strange! Foraging for wild mushrooms is an increasingly popular pursuit and this beautifully produced volume—filled with insights, anecdotes and details about more than 120 common and charismatic fungi from across the northern hemisphere—will appeal to everyone […]
Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea. Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully
From the co-founder of Ampersand Distilling Company, a collection of cocktail recipes that relies on just five bottles to build your bartending style with ease and confidence. Think of it as the capsule closet for cocktails. Five bottles around which your inner bartender can emerge with skill, savvy and a little flare for the dramatic
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Cocktail Companions wants you to enjoy All of the Garnishes pack. With this, you will receive a full-sized bag of each product. That is approximately 16 lime slices, 14 lemon slices, 12 orange slices, 12 blood orange slices, and 1/2 pint of raspberries. (Items may be substituted) Perfect for upping your home entertainment game! $59.75 https://www.cocktailcompanions.ca/product-page/all-of-the-companions NO PURCHASE NECESSARY
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The definitive book about potatoes, from growing them to eating them and everything in between. A cookbook and more with special emphasis on Prince Edward Island’s unique role in Canada’s potato industry. Author Janet Reeves has been a teacher in a one-room schoolhouse, a waitress, cook, seamstress, and for many years, an employee at one
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Recipes and essays exploring the stories and culinary traditions of Newfoundland. Three facts: 1. The culinary history of Newfoundland is unique and diverse. 2. Anyone can cook anything and make it delicious, so long as they prioritize local and seasonal ingredients. 3. Food tastes better when it is connected to stories and memory. These are
In 1617, Lord Falkland’s colonists in Newfoundland were instructed to bring, among other things, 20 barrels of caske (ale), 90 bushels of malt, a malt mill, 4500 pounds of hops, 1 firkin of Aqua vitae, 1 firkin of canarie wine, and 1 firkin of methaglyne (mead). And so began the time-honoured tradition of countering the
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
