Canadian Books - Page 8

Canadian Mennonite Cookbook: With Recipes in Metric and Imp

Rita Kaether

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Candymaking in Canada

David Carr

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Subjects -> Business & Investing -> Industries & Professions -> General AAS
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Editorial Review:

Why does Canada have such an inflated portion of the global bubble gum market? What is driving modern versions of the old penny candy store? Candymaking in Canada takes the wrapper off Canada's thriving chocolate and sweets industry. Confectionery is a global business with remarkably regional tastes, and this book offers a first-time glimpse inside it. It's a nostalgic look at the chocolate phenomenon, the role of seasonal treats, and the importance of packaging. From the sugary highs to the low-fat lows, this is the story behind many of Canada's favourite brands in a beautifully illustrated volume.

Celebrating Cranberries: A Collection Of Cranberry Recipes

Fern Walker

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Editorial Review:

Fern Walker is a native of Nova Scotia who, in her words, grew up immersed in wild blueberries! Her father, Carvell Stonehouse, was involved in that industry for 51 years. Fern worked in the family business until moving to Kanata, Ontario, with her husband Paul and their children. From there, she continued to do promotion for the Blueberry Producers Association of Nova Scotia and the Wild Blueberry Association of North America. In 1983, she started Fern's Frozen Fruit, supplying blueberries, cranberries and raspberries to non-profit groups for fundraising. Fern is quick to point out that including these berries in our daily diet provides us with a health force of vitamins, calcium, iron, potassium and magnesium, along with the antioxidants that help fight the war against free radicals in our bodies.

Chester Chowder

Janet Ondaatje, Sarah Ondaatje

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Great cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

This book contains delicious, EASY recipes that even a rank novice like me can handle with aplumb. The chowders and chicken dishes are particularly fuss free and delectable. Really gives you a taste of Nova Scotia cuisine as well as their practical way of life.

Editorial Review:

Chester Chowder A Potpourri of Nova Scotia Recipes Here are the recipes and table traditions of the French, English, German, Scots, American, Irish, Dutch and other peoples who live in Chester, Nova Scotia. These recipes embody the character of the people and the hardy way of life of the maritime. An extremely interesting culinary document, Chester Chowder is an intriguing collection of hearty, basic dishes and unusual elegant fare, the best of many cultures.

6" x 9"; 60 line drawings; sewn & perfect bound

Chowders, Bisques and Soups: Recipes from Canada's Best Chefs

Elaine Elliot, Virginia Lee

By: Formac Publishing Company Limited Amazon Marketplace: 1 new & used starting at $104.93

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Editorial Review:

Hot or cold, spicy or mellow, smooth or chunky, this book offers a range of innovative and traditional recipes.

For an elegant opening to a three-course meal or a wholesome lunch, soup has been a special dish for creative chefs.
This collection showcases more than 60 Canadian soups, including favourite chowders from Bishop's Restaurant,
Vancouver, and Chives Canadian Bistro in Halifax, as well as elegant bisques, such as Chestnut Bisque from Vineland Estates, Niagara, and Lobster Bisque from Diva at the Met, Vancouver. Hearty soups to Posole from Tempest Restaurant in Wolfville, and Red Onion and Chorizo Soup from the Gardens' Café in Hamilton -- and refreshing, chilled soups -- Gazpacho from The Teahouse Restaurant in Kelowna, Chilled Blueberry Soup from Blomidon Inn, Wolfville, round out this innovative, all-Canadian recipe book.
Illustrated in full colour throughout, these recipes feature fresh seafood, vegetables and fruit. All recipes have been tested and adapted for home cooking.

Cooking Collections

Federated Women's Institutes of Canada, Federated Women's Institutes, Mary Elizabeth Stewart

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Editorial Review:

Cooking Collections Canadian Feasts From Land & Sea Revised Edition by Federated Women's Institutes of Canada. Cooking Collections contains a wealth of traditional and contemporary recipes featuring wild game or a special agricultural or fisheries product from each Canadian province and territory. Recipes feature fish, shellfish, pork, poultry, beef, wild game, berries, vegetables, tree fruits and grains. Cooking Collections helps us appreciate the bountiful harvest of Canada's farms and fisheries. Features food photographs for each province.

7" x 10"; 12 colored photographs; wire coil bound

Cooking Under the Arch: Cherished Recipes and Gardening Tips from the Rigorous High Country of Alberta's Chinook Zone (Millarville Horticultural Club)

Millarville Horticultural Club

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Editorial Review:

Down-to-earth, easy-to-prepare, inexpensive recipes for home cooking are at the heart of this cookbook inspired by foods from the garden. Ingredients can be purchased locally through farmers markets (or grocery stores), but if you want to grow your own, this book tells you how. Written by the same people who brought you Gardening Under the Arch, this cookbook is about more than fruits and vegetables. It s about soups, salads, casseroles, desserts, beverages, wines, vinegars, wild fruits, jellies and preserves, sauces, pickles, chutney and relishes, toasted seeds, edible flowers, sauerkraut, rosehips, baby food and more. Recipes are interspersed with informative essays about growing vegetables, transplanting, raised beds, herbs, fruit, community gardens and farmers markets. If you ve ever wondered how to make your aunt s great Crabapple Pie or Sugar Snap Omelette, or had a craving for Grandma s Rosy Rhubarb Punch or Ripe Tomato Chutney, this is the book for you.

Cooking Wild-Style

Susan Kane

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Editorial Review:

Susan Kane has earned a culinary reputation for cuisine steeped in the rich tradition of Canada’s people and their love of the outdoors. For nearly 20 years, her popular cooking column in Ontario Out of Doors, Canada’s largest distribution outdoor magazine, has provided readers with sensational recipes containing easy-to-follow instructions that result in low-fat, high-flavor meals that quickly become family favorites.

To compile this treasury of over 100 recipes of sumptuous wild fare, Susan chose her favorites from those columns and added many new ones, including those she has prepared for premiers and prime ministers. Glorious full-color photographs accompany the detailed recipes, which range from simple dishes like Venison Stuffed Green Peppers to more complex examples like Elegant Stuffed Lake Trout.

Whether you hunt and fish in the great Canadian wilderness or purchase farm-raised game, Cooking Wild-Style is your guide to preparing dishes that will be family and friend approved!

Cooking with Bonnie Stern

Bonnie Stern

By: Random House of Canada, Limited Amazon Marketplace: 8 new & used starting at $3.97

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The Copper Bay Cookbook: Recipes from the Queen Charlotte Islands

Maria Ernst

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Editorial Review:

In this book, the author shares 120 of her recipes, developed exclusively for her guests at the Copper Bay Lodge in the Queen Charlotte Islands. Owned and operated by Maria and her husband Walter, the lodge is tucked away on beautiful Moresby Island and each year entertains visitors from all over the world, as well as local travellers. Maria has spent more than twenty years developing her unique cooking style - an irresistible combination of her rich European culinary heritage and the fresh fish, game and produce that thrive on BC's rugged west coast. There are recipes for all courses, from Smoked Steelhead Canapes to Rabbit Casserole to Copper Bay Coleslaw to Linzertorte. Special tips and island anecdotes abound.