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"What's to Eat?" serves up twelve preliminary answers to initiate and nourish the discussion of food in Canada. How Canadians procure, produce, cook, consume, and think about food creates a cuisine, and a nation of immigrant traditions producing a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information. Through a close examination of our shared past and by taking notice of something that often goes unnoticed, "What's to Eat?" explores how we can better understand our own food practices to create both a sustainable and healthy future and a renewed sense of the pleasures afforded by the daily meal in Canada.Contributors of this title include: Shelley Boyd (McGill University), Nathalie Cooke (McGill University), Victoria Dickenson (McCord Museum, Montreal), Gary Draper (retired, Saint Jerome's College, University of Waterloo), Elizabeth Driver (Campbell House Museum, Toronto), Margery Fee (University of British Columbia), Sneja Gunew (University of British Columbia), Jean-Pierre Lemasson (Universite du Quebec a Montreal), Catherine Macpherson (McCord Museum, Montreal), Marie Marquis (Universite de Montreal), Sarah Musgrave (Concordia University), Rhona Richman Kenneally (Concordia University), and Andrew F. Smith (New School, New York). ... Read more

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Here's a recipe for success: mix more than 60 Canadian writers with the west coast's most prestigious literary festival, add illustrations from a Governor General's Award winning artist and an introduction from the country's favorite broadcaster. The result: 130 recipes where these famous cooks will thrill your tastebuds as much as their work stimulates the mind.Much more than a cookbook, The Great Canadian Literary Cookbook offers unexpected glimpses into the private lives - and personal tastes - of Canada's literati. Pierre Berton's three page recipe for clam chowder includes a dialogue and a murder. Judy Gill augments her culinary contribution with a "Magic Formula for Deep Serenity," Patrick Lane offers the "best quick chicken dish ever" (scotch whisky is a major ingredient) and Christie Harris reminds us that when cooks are at their wits' ends, they can always explore the frontier of "Creative Blobs."Also on board are Sharon Butala, Edith Iglauer, W.P. Kinsella, Mary Meigs, Susan Musgrave, Knowlton Nash, Ben Wicks, Carol Shields and many others who are better known for their work with a keyboard than a Cuisinart, as well as acknowledged pros such as Susan Mendalson, Jean Pare and Umberto Menghi.Distributed by Harbour Publishing in support of the Festival of the Written Arts, all proceeds from the sale of this book will be donated to the Sechelt Festival so it can continue its marvelous tradition of success. ... Read more

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Many excellent tested recipes from soups to poultry to pudding and everything else imaginable(meats, vegetables, fruits, cakes, cookies, candies, drinks, simple cures and helpful household hints).Includes index. Originally published in 1898.

A popular Canadian cookbook for over a century. The 1898 edition included this review from Mrs. Hepple of the city of Winnipeg: "It is without doubt, the best family cook book I have ever seen, and some of the recipes I have tried are better than I have ever seen recommended before for families and gentlemen's kitchens." ... Read more

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This book presents a generous number of French-Canadian recipes which have made their way from four generations past to you. You'll learn how to make delicate crpes, pastries and pies, and how to prepare inexpensive, delicious main courses that will satisfy even the largest family. From these "old-timey" recipes, you'll probably learn something new. If you've been lucky enough to have sampled some of these dishes as you were growing up, or maybe as you traveled through the Maritimes, you'll now be able to re-create some of your favorites. ... Read more

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First published in 1877, The Home Cook Book was Canada's original fundraising cookbook and soon became the best-selling Canadian cookbook of the 19th century with 1 in 6 households having a copy. Its astounding success inspired women's groups across the country to compile their own versions, setting off a community cookbook phenomenon. Here is a fascinating collection of recipes and remedies compiled by the Ladies of Toronto and other towns and cities in Canada, also chapters on Housekeeping, Social Observances, Little Housekeepers, Utensils and more. It has hundreds of plain and healthy recipes along with guide to proper etiquette and the making of miscellaneous products such as soap, medicines, and preservation. According to the original title page the over 300 recipes are tested and proven, including: Snow Souffle, India Pickle, Curing ham, and Mountain Cake. ... Read more

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It's hard to name a dish whose flavor cannot be subtly enhanced by adding fresh herbs. Much more nutritionally complete than dried herbs, fresh herbs make your food look and taste better.

The nineteen herbs featured here offer a wide range of tasty and tangy recipes that show off their unique characteristics. Plus, there are expert tips on growing and harvesting the herbs. If you have a backyard garden or just a window box, you'll be able to grow them all easily because every one is hearty and can adapt to a wide range of conditions.

But if you just enjoy the fresh garden taste of herbs in your dishes, you'll relish the scores of favorite recipes that showcase each herb's unique flavor.

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'Fresh and local' is the way that more and more Canadians are shopping and cooking. We are all discovering that food produced by local growers, often using organic methods, are a far tastier and healthier alternative to out-of-season produce brought long distances to supermarkets.

Craig Flinn, owner and chef of Chives Canadian Bistro in Halifax, was an early and enthusiastic advocate of the fresh and local approach to food and cuisine. He has sought out and championed local producers, and worked with them to obtain a wider range of ingredients. He is a familiar figure at the Halifax farmers market. He has been a supporter and advocate of the 'Slow Food' movement in Canada. His restaurant menu shifts with the seasons, and features the full range of quality locally obtained seafoods, meats, vegetables and fruits.

Now in this cookbook he shares 150 of his best recipes featuring fresh and local ingredients. Allhave been carefully tested and adapted for home use. They range from enjoyable, tasty dishes that are easy to prepare to special elegant dinner party fare.

Great spring recipes include Fiddlehead Soup and Smoked Gouda Cheese Souffle; Caramelized Sea Scallops with Westphalean Ham, Swiss Chard, Lovage and Lemon Risotto; and Wild Blueberry Biscuit Pudding with Lemon Curd.

For summer Craig's suggestions include Cedar Planked Sea Trout with Hodge Podge; Garden Vegetable Fusilli with Smoked Tomato Sauce and Olives; and Plum Tartlet with Brown Sugar Ice Cream.

Among the fall harvest recipes are Simple Roasted Squash Soup, Apple, Cranberry and Star Anise Chutney; and Muscat Poached Pear and Goat Cheese Tartlet.

Winter recipes include with Fried Feta and Grilled Winter Vegetable Salsa; Smoked Bacon, Oka Cheese and Sweet Potato Gratin; and Warm Chocolate Cake with Bumbleberry Sauce.

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This classic, award-winning cookbook offers an array of recipes, from the traditional to the inventive and unusual, for three of Canada's favourite summer fruits.

Apples, Peaches & Pears features 125 recipes for a remarkable range of dishes including cakes, pies, puddings, salads, preserves and pickles. Along with the best traditional recipes--apple pie, peach ice cream, oven-baked pears--there are tempting new recipes--cranberry nut apple pie, baked peaches with almond slivers, and peach and red pepper relish, to name a few.

Incorporating treasured family recipes gathered from across the country and extensively tested, Apples, Peaches & Pears is a favourite collection with cooks across Canada.

After a tough international competition, Apples, Peaches & Pears received a 2002 World Gourmand Cookbook Award as an ingredient cookbook. ... Read more

Customer Reviews (1)

History through food
This book is a really neat view of Canadian history through food for each decade starting from 1900.It tends to put an overly positive spin on each decade but has some really interesting tidbits of information andsome delicious sounding recipes.I loved the quick info boxes at the start of each decade. ... Read more

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The most comprehensive guide to Canadian cheeses ever published.

Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves.

Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana.

There is also information provided for:
- Storing and serving cheese
- Purchasing the featured cheeses
- Locating cheese festivals and competitions
- Cheese and wine pairings.

The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight. ... Read more

Customer Reviews (1)

Explore cheese with tis book.
Watch Video Here: http://www.amazon.com/review/R2PMK74GL8IRN `The Definitive Guide To Canadian Artisanal Cheese' is an incredible guidebook to the dedicated cheesemakers. Written by Gurth Pretty, this book is a must have if you want to explore all that Canada can offer the world of cheese. ... Read more

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The sort of recipes you recommend to friends the world over.
Did you think a "White Russian" was a cocktail?With Monique Belisle's recipe it becomes a delicious surprise-dessert at dinner parties. As you zip around accomplishing multitudes of tasks do you dream of a light and delicious dish waiting at home?Prepare "Chicken Divan" in 20 minutes before you leave and enter dinner-time heaven without stealing from your career time. Monique Belisle presents dishes of subtle, simple elegance utilizing the style of a unique North American region, awakening interest in the cuisine while tantalizing thetaste-buds. ... Read more

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Customer Reviews (1)

Truly Canada's Best
I hope you find the recipes in the book as fun as I did. The pictures are beautiful and the recipes are easy. Not a classic table book but direct to the point and proceeds go to charity. A win win! ... Read more

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As entertaining as it is practical, Fire Hall Cooking with Jeff the Chef features tried-and-true recipes from some of the country s greatest unheralded chefs firefighters. This eclectic collection grew from veteran firefighter Jeff Derraugh s experience cooking for ravenous fire crews, who demand that each meal be deliciously decadent, amply portioned and reasonably priced. Sprinkled throughout are cooking tips and observations culled from 17 years of working and cooking alongside firefighters. With recipes for Rip RoarinRisotto, Fred Flintstone BBQ d Beef Ribs, Funky Fire Hall Chili, Southwest Sweet Potato Fries, Jamaican Jerk Pork Chops with Fresh Mango Salsa, Tequila Lime Chicken, Amaretto Cheesecake with Kahlua topping and a whole lot more, Fire Hall Cooking will help you prepare delicious fare for every time of day and every kind of food hankering. ... Read more

Customer Reviews (1)

Complete and valuable
This book has been in our collection for 2 1/2 years.In that time it has supplied our home with savoury scents, creative cuisine and lessons in cooking of great value.The only "red light" I can forsee is the dessert section.If you don't like fruit in your dessert - you will be terribly disappointed in this section.However, the perogy recipe and the comforting meals will make up for that fault. The ingredients are healthy and easy to gather.Plus for the American's reading this review: the recipes are well tested in the Canadian Living Magazine which is a favorite to the Canadian public.A wonderful addition to your recipe library. ... Read more

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Nova Scotia Cooking, is for those who'd like to stay awhile, exploring the distinctive heritages and the flavors that together serve up a cuisine like no other - comforting, simple and delicious.

Customer Reviews (1)

Fabulous variety and true downhome taste.
I loved this book.The recipes are easy to follow and really convey the taste and personality of Nova Scotia.The extra information is a great read. ... Read more

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A comprehensive collection of over 350 recipes for the grill with a generous handful of favourite barbecue accompaniments, The Canadian Living Barbecue Collection remains true to the trusted reliability of the “Tested until Perfect” spirit of the magazine’s Test Kitchen while pushing the envelope for contemporary taste and style. Over 100 of the recipes are new to the pages of Canadian Living magazine, and along with the over-200 best barbecue recipes from the last decade of the magazine, they are carefully selected to fulfil the needs of home cooks, from everyday cooking to entertaining, and to fully represent the inventive and multicultural palate of modern Canadian cuisine.

The Canadian Living Barbecue Collection covers the whole range of backyard and deck grilling — from chicken to quail, beef to lamb, pickerel to mackerel, shrimp to octopus, corn on the cob to pizza. Recipes cover the simple and straightforward to those that might challenge the gourmet cook, but most importantly, all the recipes were chosen first and foremost for their deliciousness. ... Read more

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Canadians at Table is an introduction to the diverse culinary history of Canada.We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the early settlers in their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing their memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland.They learned instead to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs — from agricultural and temperance societies to Women's Institutes, from markets and fairs to community meals and celebrations.

One New World food, pemmican — a light, durable, and highly nourishing blend of dried and powdered buffalo, elk, or deer meat that is mixed with dried berries, packed into a leather bag, then sealed with grease — was introduced by the First Nations to the fur traders coming to Canada. Small amounts of pemmican replaced large amounts of regular food, freeing up precious hunting and food preparation time and allowing more space to carry additional furs and trade goods.

From the self-sufficient First Nations and early settlers to the convenience foods of today, Canadians at Table gives us an overview of one of the most unique and fascinating food histories in the world and how it continues to change to serve Canadians from coast to coast.