An indispensable cookbook of delicious, flexible recipes, and easy, everyday solutions to reduce the amount of food waste you produce—for life. The stats on food waste are staggering: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and […]
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Mary Janet MacDonald launched her Facebook group, Tunes and Wooden Spoons, in the spring of 2020, more for a lark than anything and to have some fun with family and friends. Never, though, did she think in her wildest dreams that her Cape Breton Cinnamon Buns would turn her into a social media sensation. Today, her
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Recipes and Reciprocity considers the ways that food and research intersect for both researchers, participants, and communities demonstrating how everyday acts around food preparation, consumption, and sharing can enable unexpected approaches to reciprocal research and fuel relationships across cultures, generations, spaces, and places. Each chapter highlights practical and experiential elements of fieldwork, incorporating storytelling, recipes,
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Enjoy the 100% pure amber maple syrup, unblended and single forest. A perfect pancake syrup, a natural ingredient for your baking, a sweetener to your coffee, tea, and salad dressings. Add to that, Canada’s traditional sugar. Pure, organic maple syrup is transformed into a delicate natural sugar at the Cosman & Webb family farm in
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Bring your favorite anime foods to life with 75 recipes—from traditional Japanese favorites to inventive recreations—that are easy to make, fun, and delicious. Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator
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Catherine Emily Callbeck Dalgairns was born in 1788 on Prince Edward Island, then married and moved to Scotland. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829 reviewers hailed it as one of the best cookbooks available. Both an enticing history of the seminal cookbook and a practical guide for
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Unlike competitive cooking or extreme travel, Les Stroud’s Wild Harvest with Chef Paul Rogalski is approachable and accessible. Follow the informative foraging and culinary journey through the wilds of North America. Viewers experience breathtaking landscapes, discover unexpected wild edibles, and witness the wild harvest becoming extraordinary and delicious cuisine. Enjoy the recipes in the autographed
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The recipes in My New Table use fresh ingredients that follow the rhythm of the seasons, paired with simple preparations so that their natural flavours shine. As Trish says, she is a “salt and pepper, butter and olive oil kind of cook,” and her ingredient-driven recipes suit any day of the week—from midweek evening dinners
Chocolate Almond anyone? Go ahead and indulge! Chiamigos has managed to bring your favourite late-night snack into a delicious, nutrient packed breakfast cereal. The coconut gives a subtle tropical sensation for the tastebuds before being swept into sweet territory with a smooth cinnamon aftertaste. You’ll taste that natural peanut butter flavour with an added crunch.
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Author Sadé Smith and illustrator Ken Daley brings us a glimpse into Granny’s Jamaican kitchen. A little girl learns Jamaican recipes and self-confidence from her Granny in this warm, sweet picture book. Accompanied by Ken Daley’s vibrant, sun-soaked artwork, Sadé Smith’s debut book Granny’s Kitchen is the perfect read aloud for budding chefs everywhere. Win an autographed
