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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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From the Hearth
Publisher: Cape Breton University Press$12.95Recipes from the World of 18th-century LouisbourgThe recipes presented here are those that the authors believe were once served in the house and inns of historic Louisbourg. Modern interpretations?giving specific quantities and cooking times?have been provided for all but a few preparations.Though research has not turned up any individual recipes used in 18th-century Louisbourg, historians and archaeologists do know most of the foods they ate. They also know the regions in France from whence many of the inhabitants of Louisbourg (or their parents) originally came.
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Eating Well with Karin
Publisher: Acorn Press$24.95Eating well has never tasted so good! Karin Antolick brings her experiences from her catering and farmer’s market business to the page for the first time. Scrumptious recipes include classics such as Miso Soup and Hummus, but also include some of Karin’s signature recipes such as Karin’s Crazy Cheese Ball, African Chick Pea and Peanut Stew, and Spelt, Cranberry and Walnut Cake a.k.a Catch (or Keep) a Husband Cake. Working with fresh ingredients that can be sourced locally, Karin has compiled healthy and delicious recipes that include vegan, dairy-free, and gluten-free options — options for every body!
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The Taste of Charlevoix
Photographer: George FischerPublisher: Nimbus Publishing$24.95The Charlevoix region of Quebec, now one of UNESCO’s World Biosphere Reserves, has been enchanting visitors for more than 200 years. Located just east of Quebec City, Charlevoix offers breathtaking scenery with mountains and a majestic river, and it is proudly perpetuates unique artistic and gastronomic traditions. For the first time, the chefs of the region’s renowned restaurants share with devotees of fine cuisine the secrets of a most authentic regional gastronomy. These top chefs have composed mouth-watering dishes enhanced by their passion for the exquisite quality and extraordinary variety of the ingredients produced in the Charlevoix region.–This text refers to an alternate Paperback edition.
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Flavours of Halifax and Road Trips
Photographer: Heidi JirotkaPublisher: MacIntyre Purcell Publishing Inc.$34.95Whether you consider yourself a foodie or you only dine out a couple of times a year, Flavours of Halifax and Road Trips offers you a window into the best food the city has to offer.
In Flavours of Halifax and Road Trips, the best of the region’s epicurean leaders take food lovers on a culinary journey through the city’s emerging hotspots. Quite simply, it is a celebration of the culinary scene in all its resplendent glory.
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Downhomer Almanac Cookbook 1
Editor: Downhome MagazinePublisher: Downhomer$19.95The Downhomer Household Almanac and Cookbook is the first of its kind. There have been almanacs before, and there have been cookbooks before, and this is not the first cookbook to have home remedies and cures, nor is it the first with household hints. There have been books containing humour, heart-touching stories, thoughts to live by, and even books in which to keep track of your family tree, but this is the first book that incorporates all of these. Not only that, this book also contains calendars covering the 1801 to 2050, cooking conversion tables, metric conversion tables, places to keep important dates, photographs, a place to write a biography of yourself, dedications, and much, much more. It is a wealth of information and a place to keep records to be handed down through the generations. This book is a must for people whose family and roots are near and dear to them, and contains a place to keep track of your future family tree (your children and grandchildren). On top of that, the beautiful writings, stories and poems in this book will make you laugh and make you cry. Downhomer Household Almanac and Cookbook is one of the most interesting books you will ever read.
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Tonic for the Woman’s Soul
Publisher: Downhomer$19.95Tonic for the Woman’s Soul is the third in Downhome’s Household Almanac and Cookbook series, the previous two making the Canadian best-seller list.
What’s new in Tonic for the Woman’s Soul
- Understanding Me – Create your own autobiography by simply filling in the blanks—a record of a woman’s life for herself or for those with whom she wishes to share.
- Life, Love & Laughter – Short stories, jokes, biographies, poetry, facts and much more, all pertaining to women from Newfoundland and Labrador and throughout the world. After all, the best recipe for happiness is to “live, love and laugh.”
- Recipes – More than 250 recipes contributed by Downhomer readers around the world. Included are Diet and Diabetic recipes with delicious choices for those of us who have to watch a little closer what we eat.
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Cook With Kindness
Publisher: Able Sense Publishing$29.95Chantal Coolen makes vegan and gluten-free cooking accessible to everyone – with more than 150 practical recipes that are delicious. Colour photography throughout provides a feast for the eyes.
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Straight From the Line
Publisher: Able Sense Publishing$29.95From award-winning chef and straight talker Jason Lynch comes this collection of appetizers, mains, soups, sauces, sides and desserts you can successfully make at home – without investing in expensive equipment or having to hire a sous chef. Between recipes Jason offers his candid take on the state of the restaurant industry, on the pleasures and limits of shopping local, the joys and common pitfalls of entertaining at home, and more.
The book features full-colour photography throughout. With a foreword by Canadian restaurateur David Barette.
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Creating Good Food
Artist: George BernardEditor: Wanda Bernard$19.95African Nova Scotians are well known in their families and communities for creating good food. In addition, they have always been able to make delicious meals for large families. Making the link between food and health, the Association of Black Social Workers has worked with seniors to convert some of their cherished traditional recipes to more healthy versions. We were inspired by the seniors’ willingness to try new twists on their old favourite recipes.