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Out of Old Saskatchewan Kitchens (pb)
Publisher: MacIntyre Purcell Publishing Inc.$24.95Out of Old Saskatchewan Kitchens is the story of people and the food they prepared. With more than 50 photos, it is a window into life as it was then. If you want to know what life was really like in early Saskatchewan, come to the table with us.
AMAZING
This is an amazing glimpse into the food we ate and the people who prepared it.
— Gordon Barnhart, historian, and former Lieutenant Governor of SaskatchewanA CULINARY CLASSIC
This blending of characters, recipes, and stories serves up a menu of home. In the tradition of iconic Canadian food writers Anita Stewart, Marie Nightingale, and Edna Staebler, Amy Jo Ehman has penned a culinary classic.
— dee Hobsbawn-Smith, chef and award-winning author of Foodshed: An Edible Alberta AlphabetTIME-WORN
Amy Jo Ehman describes traditional ethnic foods and relates these to the incredible diversity of Saskatchewan, and in the process provides us with time-worn recipes for many of these dishes.
— Alan Anderson, author of Settling Saskatchewan -
The Legend of Gladee’s Canteen Down Home on a Nova Scotia Beach
Publisher: Pottersfield Press$19.95“Everyone remembers the famous food at Gladee’s Canteen, especially Gladee’s fish and chips and her coconut cream pie.” — Calvin Trillin
Gladee’s Canteen, several times voted as one of the ten best restaurants in Canada, was a special example of co-operative and communal spirit. At the centre of the operation were Gladee and her sister Flossie, supported by the extended Hirtle family. They offered a warm welcome and a memorable menu, in a setting brashly open to the forces of nature.
The Legend of Gladee’s Canteen tells the story of a popular Nova Scotia beach and a pioneer family who, against the odds, constructed a simple canteen at Hirtle’s Beach in1951 and ran it for forty years. The book draws on the author’s family associations, personal memory, and the outlying stockpile of collective recollections — a tapestry of events woven through the evolutionary fabric of a small, relatively isolated Maritime coastal community.
The era of Gladee’s Canteen is remarkable story that takes place in a small coastal Nova Scotia community blessed with a spectacularly dynamic living beach. In its time, the Hirtle family and its sparkling enterprise thrived in spite of relative isolation, uncertain funding, and domestic demons. As a Nova Scotia epic, the success story of Gladee’s Canteen mirrors the recent history of Hirtle’s Beach, exemplifying the twists and turns locked up in legend.
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Atlantic Seafood Recipes from Chef Michael Howell
Publisher: Nimbus Publishing$24.95Chef Michael Howell shares over fifty of his favourite seafood recipes, covering fourteen different types of fish with dishes ranging from classic to contemporary.
Atlantic Seafood is full of easy tips for buying locally and ethically, presenting dishes to impress, and making simple substitutions. With over forty vivid colour photographs, Atlantic Seafood appeals to the fish connoisseur in all of us.
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Canadian Spirits The Essential Cross-Country Guide to Distilleries, Their Spirits, and Where to Imbibe Them
Publisher: Nimbus Publishing$29.95Take a spirited tour of the distilleries of Canada with award-winning, bestselling authors Stephen Beaumont and Christine Sismondo. Featuring over 75 colour photos, Canadian Spirits provides thirsty readers with reviews of spirits and the distilleries in which they are produced, as well as the history of Canada’s distilling industry. Raise a glass with this cross-Canada roadmap to exploring craft spirits.
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Nova Scotia Cookery, Then and Now Modern Interpretations of Heritage Recipes
Editor: Valerie MansourPublisher: Nimbus Publishing$27.95Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary history. To create this book, food writer and editor Valerie Mansour reviewed the Nova Scotia Archives’s What’s Cooking? digital collection and, along with their staff, pulled out a cross-section of recipes dating back as far as The Halifax Gazette of 1765, and featuring material from wartime newspaper supplement recipes, community cookbooks, and more. Taste of Nova Scotia then matched recipes with Nova Scotia chefs and food-industry specialists, who put a modern twist on the recipes. Using their expertise, today’s food styles, and local ingredients, top chefs from across the province have recreated everything from classic seafood dishes like planked salmon and fish chowder to time-honoured favourites like brown bread and baked beans, with items like Irish potato pudding, rabbit stew with bannock, Gaelic fruitcake, and rappie pie showcasing the province’s multicultural and ever-evolving foodways.
Features over 80 recipes, full-colour photos of the dishes in historic Nova Scotia settings from photographer Len Wagg and stylist Jessica Emin, as well as fascinating archival materials.
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Eating Wild in Eastern Canada A Guide to Foraging the Forests, Fields, and Shorelines
Publisher: Nimbus Publishing$22.95From fiddleheads to spruce tips, wild food can be adventurous and fun—with the right guide. In Eating Wild in Eastern Canada, award-winning author and conservationist Jamie Simpson (Journeys through Eastern Old-Growth Forests) shows readers what to look for in the wilds and how and when to collect it.
Grouping foods by their most likely foraging locations—forests, fields, and shorelines—and with 50 full-colour photographs, identification is made accessible for the amateur hiker, wilderness enthusiast, and foodie alike. Includes historical notes and recipes, cautionary notes on foraged foods’ potential dangers, and interviews with wild-edible gatherers and chefs. While gathering wild edibles may be instinctive to some, there is an art to digging for soft-shelled clams and picking highbush cranberries, and Simpson joyfully explores it in this one-of-a-kind narrative guidebook.
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Flavours of New Brunswick The Best Recipes from Our Kitchens
Publisher: Nimbus Publishing$24.95Bursting 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 and Leek and Salmon Pizza, these delicious recipes are as fun to make as they are to share!
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East Coast Crafted The Essential Guide to the Beers, Breweries, and Brewpubs of Atlantic Canada
Publisher: Nimbus Publishing$39.95From the pioneering breweries of historic downtown Halifax to the distinct merroir of rural Prince Edward Island, from the banks of New Brunswick’s St. John River to the far-flung iceberg alleys of Newfoundland, East Coast Crafted features behind-the-scenes profiles of each of Atlantic Canada’s nearly 70 breweries and brewpubs. With a fun, narrative style, authors Christopher Reynolds (Cicerone, beer judge, co-owner, Stillwell beer bar) and Whitney Moran (beer journalist and editor) get to know the people behind the pints and offer readers dozens of recommendations as they explore their favourite suds from across the region. The result is the first comprehensive guide to Atlantic Canada’s evolving craft beer industry, an ideal read for beer tourists and local champions of Canada’s fastest-growing craft beer-producing region.
Features a foreword from Canada’s preeminent beer writer, Stephen Beaumont ( World Atlas of Beer ), and over 60 colour photos from celebrated photographer Jessica Emin ( The Wine Lover’s Guide to Atlantic Canada ).
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For the Love of Lobster Celebrating Atlantic Canada’s Favourite Crustacean
Publisher: Nimbus Publishing$18.95In this photographic gift book, author-photographer Denise Adams tells the “rags to riches” story of lobster, exploring the biology of this mysterious, well-armored underwater insect, the history and evolution of Atlantic lobster fishery, and offering humane cooking methods and delicious traditional lobster recipes with a modern twist. Includes 80 colour photographs.
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The Wine Lover’s Guide to Atlantic Canada
Publisher: Nimbus Publishing$37.95Whether it’s racking up international awards or attracting tourists to the east coast in droves, the world has taken notice of Atlantic Canada’s wine. The Wine Lover’s Guide to Atlantic Canada is the definitive guide to region, through the blueberry-wine empire of Newfoundland and Labrador, to the isolated terroir of Prince Edward Island, the lush river vineyards of New Brunswick, and the rich coastal and valley wines of Nova Scotia.
In engaging, accessible text, sommelier-journalists Moira Peters and Craig Pinhey explore the history, climate, and industry of wine-making distinct to each Atlantic province, showcasing the various grape varietals, styles, and influences of this eclectic wine region. Features profiles of over thirty Atlantic wineries, sidebars, terroir maps, and is accented with over 75 stunning images from sommelier-photographer Jessica Emin.
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Pantry and Palate Remembering and Rediscovering Acadian Food
Publisher: Nimbus Publishing$34.95In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies’ auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut from Acadian staples such as potato pancakes called Fring Frangs, Rappie Pie, Chicken Fricot, and various forms of meat pies; old-fashioned foodways, such as how to render your own lard, and make the most of out a pig’s head; and sumptuous sweets take the form of Rhubarb Custard Pie or a simple Molasses Cake. Thibault not only discovers the past lives of his immediate and extended family, but their larders as well.
Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate.
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A Real Newfoundland Scoff Using Traditional Ingredients in Today’s Kitchens
Publisher: Nimbus Publishing$19.95Inspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favourite Newfoundland meals. A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favourites.
Packed with fifty-six new recipes, thirty colour photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike.
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Seasoned Recipes and Essays from The Spiceman, Costas Halavrezos
Artist: Joanna ClosePublisher: Nimbus Publishing$24.95Indulge in a uniquely crafted culinary history and recipe guide as Halifax’s resident “Spiceman,” Costas Halavrezos, blends genres as expertly as he does spices and leads an educational and sensory exploration. With 30 essays and 50 accompanying recipes, Seasoned demystifies domestic and familiar spices, like cloves, fennel, and paprika, and introduces readers to a whole new world of flavour, including Kaffir lime leaves, Moroccan rosebuds, and Isot Kurdish black pepper—and that’s just a taste!
Featuring facts and anecdotes, storage and preparation methods, and recipes from Halavrezos’s personal collection paired with delightful illustrations by Joanna Close, Seasoned is a fabulous resource for foodies, home-chefs, and aspiring spice connoisseurs.
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You Can Too Canning, Pickling and Preserving the Maritime Harvest
Publisher: Nimbus Publishing$19.95More and more Maritimers are recognizing the many benefits of eating locally and even growing their own food, and starting to wonder how to get even more value from their kitchen gardens or their favourite farmer’s stall. Enter Elizabeth Peirce, vegetable-gardening guru and lifelong preserver of food! In You Can Too! Peirce describes all the best ways to preserve Maritime crops: Canning, pickling, dehydrating, freezing, fermenting, and using root cellars. She also includes inspiring interviews and profiles of some of this region’s most enthusiastic preservers of food.
With detailed instructions, full-colour photographs, and recipes for old Maritime favourites like mustard pickles as well as innovative new concoctions like spicy plum ketchup, You Can Too! is a complete how-to for anyone interested in eating delicious local food all year round—and doing it on the cheap!
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Maritime Fresh Delectable recipes for preparing, preserving, and celebrating local produce
Photographer: Kelly NeilPublisher: Nimbus Publishing$27.95In this one-of-a-kind cookbook and grower’s guide, Taste Canada Food Writing Awards nominee Elisabeth Bailey (A Taste of the Maritimes) celebrates a medley of home-grown Maritime produce, from apples to zucchini. Featuring 150 recipes and 80 accent photos, Maritime Fresh covers everything that the aspiring chef-gardener needs to know, from how to get the most out of the local farmers’ market, to the benefits of Community-Supported Agriculture, to tips for growing and preserving produce and, of course, unique recipes for creating beautiful dishes that the whole family will enjoy.
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Halifax Tastes Recipes from the Region’s Best Restaurants
Photographer: Scott MunnPublisher: Nimbus Publishing$22.95Halifax Tastes is the newest installment in the popular Tastes series. Halifax is famous for its flavourful seafood but as the largest city in the Maritimes, it should be no surprise that Halifax also boasts plenty of variety when it comes restaurants. From zesty Italian to spicy Thai, from tangy Chinese to carefully presented Japanese, from delightful Greek to classic Canadian cuisine, there is sure to be a restaurant to suit everyone’s liking. Easy access to Halifax’s much loved farmers’ market has allowed many of the area’s chefs the freedom to add local, fresh ingredients to their menus. Liz Feltham has chosen 27 restaurants from Halifax and Dartmouth so you can find a great spot to eat no matter where you are located. Featuring tried and tested recipes and approximately 60 mouth-watering photographs of the food and the scenery, Halifax Tastes will tempt your taste buds and give you some fantastic ideas for where to eat on a night on the town.
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The Apple a Day Cookbook
Publisher: Nimbus Publishing$16.95“An apple a day keeps the doctor away!” It’s no secret that apples are both good to eat and good for you, and The Apple a Day Cookbook is full of inventive and enticing recipes that will have you adding apples to dishes of all kinds. From appetizers to entrees, soups to salads, cookies to cakes, there’s something here for everyone—savoury meals like apple-stuffed spare ribs, delectable desserts like chocolate chip apple cookies, and even an entire chapter devoted to apple pie.
Along with her delicious recipes, author Janet Reeves offers up a wealth of apple trivia, including many tidbits from the Maritimes that are sure to fascinate.
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Prince Edward Island Tastes
$22.95A new edition of the first title in Nimbus’s popular “Tastes” series, Prince Edward Island Tastes has been updated with fresh recipes celebrating the combination of homestyle dishes, fresh seafood, world cuisine, and desserts that made the first edition such a success.
Edited and with an introduction by Charlottetown-based writer Andrew Sprague, and with photos by Wayne Barrett and Anne MacKay, the book includes sections from twenty-eight eateries spread across the province. It’s a portrait of an exciting culinary scene and a source of creativity for your own kitchen. Each recipe has been adapted with cooking instructions for the home chef, accompanied by vivid photos that will make you want to try each one. With a handy map and up-to-date restaurant listings, PEI Tastes is the perfect memento of your visit to the Island and its flavours.
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South Shore Tastes
Photographer: Scott MunnPublisher: Nimbus Publishing$22.95South Shore Tastes, the fourth installment in the popular Tastes pictorial cookbook series, celebrates the local harvest and culinary culture of Nova Scotia’s picturesque South Shore. In this attractive, easy-to-use cookbook, food critic and writer Liz Feltham collects recipes from twenty-four restaurants spanning the region, from the Sou’wester in Peggy’s Cove to Lane’s Privateer Inn in Liverpool to Chez Bruno’s Bistro in Yarmouth. Showcasing a diverse array of dishes that feature local ingredients and tastes, such as Ruisseau oysters with fresh tomato marinade, maple curry ravioli with roasted chicken, and blueberry grunt, South Shore Tastes is an ideal way to bring the flavours, sights, and traditions of the South Shore home with you.
Includes striking photos of both the dishes and the surrounding region by photographer Scott Munn, as well as a map and restaurant guide to help readers find their favourite eatery.
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Cape Breton Tastes
$22.95Mouth-watering recipes from twenty eight of Cape Breton’s best restaurants.
Cape Breton Tastes presents but a sample of the food available on the island of Cape Breton. If the recipes from local restaurants don’t whet your appetite, then the vivid colour photographs of these dishes surely will. Featuring restaurants from all over the island map-from Ingonish to Arichat-this book is your guide whether you are looking for a bowl of chowder and a homemade biscuit or a hearty meal of lamb, pork,
or roasted goose. Of course, don’t leave without tasting the wondrous bounty of the island’s seas and rivers, or one of the fine desserts worth lingering over. Whatever dish you choose, you won’t be disappointed.
This book features twenty-eight different restaurants from around the island, and includes recipes for starters, soups, meat, seafood, pasta, and desserts. -
Green Shutters Cookbook
Publisher: Nimbus Publishing$18.95The Green Shutters Cookbook, with its hearty, simple, downhome recipes, has been a Nova Scotia favourite for over 50 years. Featuring recipes from Hilda Zinck’s Green Shutters Inn, now closed, the book includes timeless favourites like hot cross buns, fish chowder, meatloaf and banana bread.
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Book of Donair Everything you wanted to know about the Halifax street food that became Canada’s favourite kebab
Publisher: MacIntyre Purcell Publishing Inc.$22.95Book of Donair: Everything you want to know about Nova Scotia’s unofficial food, is the definitive guide to this much beloved delicacy. In Book of Donair, Lindsay Wickstrom explores the history of the donair, and the people who shaped this Halifax-born kebab into the iconic Canadian street food it has become.
Donairs were originally not for the lucky-in-love, but the recourse of the degenerate. They were the butt of toilet humour, the scapegoat of indigestion. The mystery meat with the secret sauce was wrapped in urban legend. It was so commonplace that we took it for granted, no more significant than hamburgers or spaghetti.
We didn’t realize that it was ours. It wasn’t until we made westward pilgrimages to Ontario or Alberta for school or work that the donair became a symbol of “home.” Book of Donair has everything you want to know about donairs—and were going to ask anyway.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
