A preserving guide and cookbook all in one! This creative collection has 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, but it also has 80 recipes for using those preserves (or ones you buy at the store) in main dishes,... More Info
We love to cook. But every night? No way! On the other hand, we don't want to eat out or have frozen pizza. On the nights we don't cook, we want something delicious-a balanced meal with quality ingredients. Come to think of it, what we really want are home-cooked meals made by somebody else and... More Info
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food... More Info
Tomatoes are a staple ingredient for cuisines from all around the world. Elaine Elliot and Virginia Lee have collected innovative recipes from chefs across Canada using the familiar yet delicious tomato.
During the past 20 years the food scene in Ottawa has changed from a landscape of pub grub-driven dining to a vibrant environment for trendy eateries and forward-thinking chefs. The once bland and mundane culinary culture has been transformed, and the result is an array of destination restaurants... More Info