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 […]
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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
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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,
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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
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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
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In this intimate guide to Alberta’s sustainable food scene, writer, poet, professional chef, and food advocate Dee Hobsbawn-Smith profiles more than seventy-five of the province’s growers and producers. Learn the A to Z’s of each producer, from Asparagus growers to Zizania cultivators, and enjoy the twenty-six original recipes, one for each type of produce. An
Equal parts cookbook and manifesto, this beautifully photographed collection is the ultimate guide to local eating in Alberta all through the year. Eat Alberta First presents 90 tried and true recipes in celebration of Alberta’s farmers, ranchers, and food artisans. Alberta Food Tours founder and enthusiastic locavore Karen Anderson’s love of her province is enriched with
Ice cream really does make everything better. Compiled with love by the team at The Merry Dairy, Great Scoops features a cheerful collection of 80 easy, custard-style and vegan ice creams and delectable desserts. From hibiscus & passion fruit and bourbon black cherry to triple chocolate and caramel popcorn, this exciting new cookbook also includes recipes for
