Ontario Picnics A Century of Dining Outdoors
Publisher: MacIntyre Purcell Publishing Inc.$24.95The history of picnics in Ontario by Lindy Mechefske, two-time Taste Canada gold-award winning author, is a tour de force. With more than a hundred rare, old images, this book is a rich, visual feast as we look back at over a century of photographs and other treasures all celebrating Ontario picnics.
Packed full of charming and enticing surprises, this is a book that belongs on every single Ontarians’ bookshelf.
Out of Old Manitoba Kitchens
Publisher: MacIntyre Purcell Publishing Inc.$24.95Out of Old Manitoba Kitchens is the story of the people and the food they prepared. It is a window into life as it was then. If you want to know what life was really like in early Manitoba, come to the table with us.
Welcome to My Kitchen
Publisher: MacIntyre Purcell Publishing Inc.$22.95McElman grew up on a farm, the youngest of ten children in a German-Russian household. By her teens, she was working (with her sister-in-law) in the logging camps of BC. She would go on to marry an airforce pilot, a job that would take them all around the country and world. Welcome to My Kitchen is grounded in her practical farm experience, but enriched by a lifetime spent cooking and studying food.
TIBS Guide to Desserts
Publisher: Bicyclette Publishing$19.99Two If By Sea Café, affectionately nicknamed TIBS by loyal customers near and far, opened in Dartmouth, Nova Scotia, in 2009. In The TIBS Guide to Desserts, Baker Tara MacDonald shares her most treasured dessert recipes, ranging from TIBS’ Famous Chocolate Chip Cookies to Deconstructed Lemon Meringue Pie. No matter what your skill level, Tara’s recipes are accessible in their step-by-step format. Her desserts will quickly become your new favourites.
Always in Season Twelve Months of Fresh Recies from the Farmers’ Markets of New England
Artist: Teresa LagrangePublisher: Islandport Press$28.95Always in Season will help you prepare fresh and flavorful meals, whether you’re shopping at the farmers market, opening your CSA box, growing your own produce, or browsing at the grocery store.
Elise Richer takes you through each month of the year, highlighting a few select ingredients that are in season. With glorious illustrations by Maine artist Teresa Lagrange, entrees, side dishes, salads, soups, and baked goods are all featured showcasing traditional can contemporary ways of using what is available locally. As you’ll discover with Always in Season, New England farmer’s markets are a treasure trove of flavor, all year long.
Powerfuel Food Planning Meals for Maximum Performance
$19.95If your goal is to improve your performance and health so that you can get the most out of your exercise, then this book is for you. Its more than just a cookbook. With over 100 athlete tested recipes, it will take you through a step by step guide on how to incorporate those recipes into a healthy meal plan that will FUEL your activity. You’ll find all of the answers to your questions surrounding sports nutrition from one of the most credible sports dietitians around.
The Keto Solution A Practical Guide for Living Your Low-Carbohydrate Life
Publisher: Acorn Press$19.95At the age of 40, Angela Doucette was seriously overweight and starting to show signs of metabolic disease. She had developed high blood pressure, had some concerning numbers in my cholesterol/lipid profile and was about 50 pounds overweight. She felt miserable and frustrated having tried so many weight loss and exercise programs but nothing seemed to work long term. She switched to “Primal” eating and was finally able to shift the weight. Surprisingly, though, her blood pressure decreased naturally, her hs-CRP (an inflammatory marker) dropped significantly, and her lipid profile improved without medication! As a way to share the benefits, she started a weight loss and coaching program and offers workshops as well as online and in-person meetings. She has created a peer support network through the Keto Solution Facebook group, which continues to grow.
As Dr. Gary Fettke says, “Once you see the benefits, you can’t unsee them.” This journey has not only changed her professional outlook and career path, it has also given her hope for her future. With the knowledge and motivation to make the changes, she feels that other Maritimers can see these changes too. Packed with recipes and helpful hints, The Keto Solution is the only book you need for switching to a Keto lifestyle.
Maritime Seafood Chowders, Soups and More
Publisher: Acorn Press$19.95Prince Edward Island Chef Paul Lucas is back with another book that’s chock full of new ways of cooking old fare – and vice versa. With his first book, Prince Edward Island Seafood: Local Fare, Global Flavours, Chef Paul created seafood fusion dishes that were fit for a (future) king and queen. Now he goes back to basics, focusing on soups and sauces that form the basis of most good recipes – which, of course, he includes here. In these 64 pages you’ll find everything you need to know about making good soup stock – beef, pork, fish, veggie – and sauces – white, velouté, glace, fruit purée – then turning them into a soups and stews, risotto and bouillabaisse, which will leave your guests feeling like royalty, too. Paul writes recipes like he’s talking to you in your own kitchen. Whether it’s common-sense stuff, like “There’s no sense in wasting time in producing a fine dice of vegetables if your end product is going to be puréed,” or quips like “When it comes to stocks, size does matter,” Lucas adds as much zest to the writing of recipes as he does to the recipes themselves.
Prince Edward Island Seafood : Local Fare, Global Flavours
Publisher: Acorn Press$12.95Paul Lucas is the executive chef of a world-famous seafood restaurant on the Charlottetown waterfront. He draws on local, classical, and international flavours to inspire and create original true fusion cuisine that is truly his own. He lives in Stratford with wife Bethany and their two children.
Bluenose Cookbook
Publisher: Nimbus Publishing$22.95The Bluenose Cookbook includes famous Yarmouth recipes with a strong emphasis on seafood. Most are traditional recipes from the southernmost part of Nova Scotia. Originally published in 1965, this 4th edition has been reprinted many times.
Joy of Ginger 2nd edition
Publisher: Nimbus Publishing$16.95Slice, smash, chop, grate, and juice it: the addition of fresh ginger to any recipe is guaranteed to send your taste buds into overdrive. Long used in its powered form in Maritime kitchens, fresh ginger –for centuries valued as a preservative and digestive aid –transforms the ordinary into the exotic. And in these health-conscious times, it adds few calories and little fat but packs a powerful zing that will keep you coming back for more.
The Joy of Ginger, with over 150 tantalizing recipes, will have you using the gnarly rhizome in sauces and preserves, stir-frys and salads, and combining it with tofu, lentil, and noodles. Make mouth-watering appetizers like Smoked Salmon Ginger Butter Canapés, healthy and flavourful Ginger and Sweet Potato Soup, and a Real Ginger Beer. The added zip of ginger will have you once again relishing gingerbread, that classic comfort food, while your dinner guests will beg for Ginger Cheesecake, Truffled Ginger, Ginger Ice Cream and Apple, Ginger and Mint Sorbet. With this cookbook and a “hand” of ginger, the taste bud-tingling possibilities are endless!
Chowders and Soups
$22.95Soups can comfort you when you’re sick, tickle your taste buds at the start of a meal, and envelop you with warmth on a winter’s day. Soup can be simple and rustic, or elegant and complex. And each culture’s cuisine has a soup that is instantly identifiable. In the Maritimes, that soup is chowder.
Chowders and Soups is a collection of over 50 recipes accompanied by appetizing colour photos. The book includes recipes for classic seafood chowder, but also lobster, shrimp, crab, and clam versions. Fabulous soup recipes like roast garlic and potato, cream of asparagus and fiddlehead, and even strawberry and cracked black pepper are sure to delight those looking to prepare something unique.
Includes an appendix of common soup stocks and an ingredient index.
Taste of Nova Scotia Cookbook
Publisher: Nimbus Publishing$29.95A bestseller that blends the rich tradition of “down-home” cooking with modern and innovative ideas for delicious eating.
The best crowd-pleasing recipes from popular inns, restaurants, and home kitchens all around Nova Scotia are collected in this unique cookbook. Blending the rich tradition of “down home” cooking with modern and innovative ideas, The Taste of Nova Scotia Cookbook provides mouth-watering recipes for every inclination. The recipes make use of ingredients for which Nova Scotia is known–from seafood and lamb to apples, blueberries, pumpkins, and maple syrup.Drawing on the many heritages that make up; the province, from Scottish, Acadian, and Mi’kmaq to Italian, Irish, and German, this cookbook truly reveals the taste of Nova Scotia.
Taste of Nova Scotia is a province-wide restaurant program whose members are committed to serving their customers the very best of Nova Scotia’s fine harvests of both the land and sea.
Taste of the Maritimes
$22.95Contemporary Maritime cuisine reflects both a rich history of seasonal home-cooking with fresh, local ingredients as well as modern flavour influences from around the world. A Taste of the Maritimes is a collection of vibrant new recipes that showcase the best on offer from our fields, orchards, and waters throughout the year. Author Elisabeth Bailey illuminates the joys of local, seasonal eating, presenting each recipe in a casual yet cordial style, with photographs that capture the essence of local flavour.
Broken into five chapters–spring, early and late summer, fall, and winter–the book’s easy-to-follow recipes are interspersed with profiles of local farmers and suppliers including Fox Hill Cheese, Ironworks Distillery, and Speerville Flour Mill. With recipes such as Fiddleheads and Bacon in spring, Balsamic Honey Fruit Salad and Inside-Out Dragn Burgers in summer, Heritage Bean Chili in fall, and Slow-Roasted Turkey in Juniper Brine for the holidays, A Taste of the Maritimes celebrates the seasons in delectable style.
Favourite Recipes from Old New Brunswick Kitchens
Publisher: Nimbus Publishing$15.95Favourite Recipes from Old New Brunswick Kitchens features the province’s traditional cuisine in a format accessible for the home cook of today. Included here are classic chowders and soups, delightful fish and chicken dishes, and tasty breads and desserts. A special section even features traditional Acadian dishes–including rapee pie and chicken fricot–and recipes popular among the province’s many lumber camps. Stuart Trueman’s often startling instructions for old cures and medications make this book a much-loved resource for both foodies and history lovers.
Sensational Seafood
Publisher: Nimbus Publishing$14.95Formerly the Fine Catch Seafood Cookbook, this new package brings the book up to date with a whole new look. Beginning with a comprehensive section on how to buy, prepare, and store fish, molluscs, and all kinds of crustaceans, this cookbook provides the how-to for the inexperienced chef, while keeping a good mix of delicious recipes for the more daring expert. With easy-to-follow instructions, suggested serving sizes, and a little bit of seafood history, this cookbook collection provides all the essentials.
Recipe highlights include Crab Stuffed Mushrooms, Smoked Salmon Cheesecake, Grilled Monkfish, Saffron Seafood Cream and Hot Cheese and Crab Dip.
To top it off, Watson adds a separate section for yummy toppings, sauces, and marinades to add the most flavour to your fresh Atlantic seafood. Sensational Seafood is a must-have for any seafood lover.
Annapolis Valley Tastes Recipes from the Valley’s Best Restaurants
Photographer: Bob Federer, Colleen DagnallPublisher: Nimbus Publishing$22.95The Annapolis Valley of Nova Scotia is famed for its spectacular seacoast, lush farmland, and fertile soil, which nourish an abundance of produce, livestock, and seafood. It is no wonder, then, that the Valley is home to a profusion of skilled chefs who take their inspiration from the region’s bountiful harvest.
Annapolis Valley Tastes celebrates the landscapes and natural flavours that have made the Valley famous by combining breathtaking full-colour photos of the region with tantalizing recipes from local restaurants such as Tempest, Cocoa Pesto, and Blomidon Inn. Showcasing a diverse array of dishes that embrace local ingredients and tastes, such as pumpkin chili, farm chicken with Nova Scotia Riesling and chanterelles, and peach blueberry crumble pie, Annapolis Valley Tastes is an invitation to bring the brilliant sights, smells, and flavours of the Valley home to your kitchen.
Spuds! Dulse! Fiddleheads!
Publisher: Nimbus Publishing$14.00Where’s it found? Is it in season? How is it prepared? Discover the secrets of the many traditional, local ingredients that create that special Maritime flavour.
We have a bounty of food around us, but in order to enjoy it, we have to know what our farmers, fisherman and foragers have known for so long—where to find local food in season, and how it’s best prepared.
Judith Comfort leads us from U-picks and farmers’ markets, through backwoods and waters, to the church supper and home again—all in search of a true Maritime feast.
Included here are 47 kitchens tested recipes and many secrets on the right way to prepare and serve a harvest of the fruits, vegetables, seafood, game, and other traditional flavours of New Brunswick, Prince Edward Island and Nova Scotia.
Taste PEI
Photographer: Anne MacKayPublisher: Nimbus Publishing$22.95Wayne Barrett and Anne MacKay are a professional photographic team that have published numerous books including True Colors A Writer’s Garden, and the award winning Spirit of Place. They live in St. Catherines, Prince Edward Island.
One Potato Two Potato
Publisher: Nimbus Publishing$20.95The 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.
Great Nova Scotia Cookbook
Publisher: Nimbus Publishing$29.95The definitive cookbook of Nova Scotia combining traditional foods with trends in today’s cooking, and the best techniques. This is a must have cookbook for all who value good cooking.
Gabriella’s Kitchen Recipes & Tales from a Greek Island
Publisher: Nimbus Publishing$24.95When Gabriella first saw the Greek island of Corfu, “it was simply paradise”—except that there were no good restaurants. So she and her sociable Greek husband rented a charming old Venetian villa and opened their own. Here, Gabriella developed her own special recipes and catering to the rich and famous who increasingly found their way to her door (Julian Huxley, Paul McCartney, and Albert Finney, to name a few). In this bright, practical, and unusual cookbook, Gabriella shares her original recipe. Sprinkled throughout the book are engaging stories of people and events that coloured and enriched her life.
Sugar Bush Connection
Publisher: Nimbus Publishing$17.95Part of the popular Connection Cookbook series, this is a wonderful look at maple sugar, a unique tradition and cooking favourite. Sugar Bush Connection includes traditional recipes and hints for collecting the syrup.
Flavours of New Brunswick
Photographer: Heidi JirotkaPublisher: MacIntyre Purcell Publishing Inc.$34.95Whether you consider yourself a foodie or dine out only a few times a year, Flavours of New Brunswick offers you a window into the best food the province has to offer.
Canada’s only bilingual province has long been a gathering place for people of differing cultures from around the world. The natural beauty and quality of life that draws people to New Brunswick is today attracting a new generation of chefs, bringing with them new flavours and experiences, and we are all the richer for it.
Some hail from places halfway around the world and bring with them the cooking traditions and sensibilities of their homelands. For those who grew up on the East Coast, they have not only kept the culinary traditions of their home province alive but have adapted them and given them new life. The result is a food scene that has never been more innovative or diverse.
In Flavours of New Brunswick, the best of the regions epicurean leaders take food lovers on a culinary journey through the province’s emerging hotspots. The book is a celebration of the culinary scene in all its resplendent glory.
Out of Old Ontario Kitchens
Publisher: MacIntyre Purcell Publishing Inc.$24.95Out of Old Ontario Kitchens is a window into the past, exploring the stories of the First Peoples and settlers. It pays homage to all those who trapped and fished and hunted; to those who cleared the land and planted crops; and most importantly to all those women — our mothers and aunts, our grandmothers and great-grandmothers and great-great grandmothers — who got up and lit the fire; who toiled and stirred and cooked and baked and who kept families alive through long hard winters, through plagues and depressions, famines and wars. Work every bit as important as agriculture, commerce, mining, politics, and the development of infrastructure.
With over a hundred historically sourced recipes as well as scores of old photographs, early artworks, botanical prints, and illustrations, Out of Old Ontario Kitchens is both a visual and virtual feast. If you want to know what life was really like in early Ontario, come to the table with us. Food stories are, after all, the real stories of our lives.
Cooking with Glo
Publisher: MacIntyre Purcell Publishing Inc.$18.95Cooking with Glo is a return to a dab and a pinch, a dollop and a sprinkle. This is cooking learned at a mother’s apron strings; and her mother from her mother. McNeill believes that healthy cooking is social, convivial and accessible, and the recipes contained here are dispensed with a charm, wit and the sage wisdom pulled from a full life. She really is the Mrs. Beeton for our times.
From Palette to Palate Culinary Artworks from the Digby Pines Kitchen
Artist: Lynda ShalaganPublisher: SSP Publications$15.95Chef Dale Nichols and artist Lynda Shalagan have collaborated to create a mouth-watering and eye-opening masterpiece — the finest dishes the venerable Pines has to offer. Yes, there are scallops but so much more — for the vegetarian, the holistic and the environmentally responsible.
A Taste of Islands 60 Recipes and Stories from our World of Islands
Publisher: Island Studies Press$32.00A culinary journey around the world.Food is the social jelly of our lives. We make new friends and consolidate existing ones around meals; we use food to mark events in our lives; we share in our joys and sorrows by breaking bread together.There’s a connection between certain food and where it comes from.Can there be a North American thanksgiving without turkey and pumpkin pie? Or a Dragon Boat Festival in China without zhong-zi? Mexico without tapas? India without curry?This collection of signature dishes and their fascinating stories is perfect for anyone interested in food, and island life. 60 full colour recipes.
Green Plate Special Sustainable and Delicious Receipes
Publisher: Islandport Press$27.95In Green Plate Special, Christine Burns Rudalevige shares her recipes for sustainable and delicious meals, alongside tips and tricks for greening your kitchen and making the most of your produce. From the farmers’ market to the dessert plate, this book is packed full of ideas that will surprise and delight home cooks and eco-advocates, including recipes for meatless mains, summer barbecue favorites, and mouth-watering side dishes. Featuring dozens of recipes that are good for the planet (but never sacrifice flavor) Green Plate Special is an easy-to-digest primer for conscious, delectable living.
Simple Gourmet Lamb
Publisher: Islandport Press$9.95You can create an entire meal for your family, friends and guest to all enjoy. True, I do love to cook; however, I do not want to be in the kitchen all day. So the dishes are not complicated and they allow you to use many ingredients that are already in your pantry. You will see what grapes pair well with each lamb dish and their unique combinations and layering of herbs and spices, resulting in an uncanny wonderful finish on your tongue. Enjoy the simplicity with gourmet results!
Gallery Cookbook
Editor: Downhome MagazinePublisher: Downhomer$19.95A collection of recipes and photos of Newfoundland and Labrador that has been submitted by the readers of Downhome magazine.
Downhomer Almanac Cookbook 2
Publisher: Downhomer$19.95This book is a follow-up to the first Downhomer Household Almanac & Cookbook, which became a Canadian Best Seller in less than eight months.
Contents
- Recipes – Five hundred and eighty new recipes of all kinds from all over the world, contributed by readers of Downhomer magazine, and laid out in ten easy-to-find categories.
- Tonic For The Soul – All new stories, writings, poems, information, jokes and real life’s funny experiences. This section will make you laugh and make you cry.
Additions to Almanac & Cookbook 2
- Grassroots Healing – Eighteen pages on the use of natural products for a healthier body and mind.
- Astro Guide – A general horoscope by Madam Doziac.
- Kids’ Recipes – Twenty pages of simple recipes that younger children can do themselves, as well as some interesting and educational reading for the younger set.
- VIP Pages – A guestbook with a place to record birthdates and anniversaries of the Very Important People in your life, along with historical events and a though to live by for each day of the year.
