Renowned Australian chef Bill Granger takes readers on a culinary journey through Sydney, one of the world’s most vibrant cities. Featuring the fresh ingredients and exotic flavours that are the hallmark of Sydney’s adventurous food culture, this book contains recipes such as Green Papaya Salad and Spring Onion Pancake with Gravlax, menu favourites at Bill’s celebrated restaurants: …
This book is a celebration of one of the world’s greatest cuisines. It takes readers on a journey from the Peking duck restaurants of Beijing to the kitchens of Shanghai, the tea gardens of Hangzhou and the dim sum chefs of Hong Kong, and reveals the food that defines today’s Chinese cooking — from the tastiest barbecued …
This is the eighth edition of the hugely popular Liquor Control Board of Ontario wine guide. Updated yearly, this new edition rates the vintages which will appear on Ontarian shelves in 2016, rating each wine on a five-star, value-for-money scale. Out of an approximately 1500 wines tasted from the LCBO General Purchase and Vintage Essentials lists, …
Rod Phillips is back with his hugely popular guide to the best wines currently on sale from the Liquor Board of Ontario’s General Purchase and Vintage Essential lists. Now in its ninth edition, Rod has sipped and re-sipped over 1500 wines to bring you his 500 top choices from the LCBO, adding over 100 new picks for 2017. …
Uncorked!: The Definitive Guide to Alberta’s Best Wines under $25
Life’s too short to waste time staring at labels at your local liquor store. Thankfully, Alberta’s one-and-only wine guide, Uncorked! is back with 150 updated profiles on great-tasting and affordable wines, all under $25. Celebrated wine writers Shelley Boettcher and Darren Oleksyn take the mystery out of the wine world in this handy, down-to-earth guide with unpretentious advice …
A Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World
Using her esoteric knowledge of food and her love of the island’s colourful locals, Susan Musgrave introduces readers to the remote British Columbian island of Haida Gwaii. With her good humour and incisive wit, she tells stories from her time living on the island and the people who live there. She shares recipes of the delicious food …
Two university friends who embarked on a lifelong journey of food and exploration, Phyllis Hinz and Lamont Mackay have for years travelled the highways and low roads of Canada and America, covering more than 300,000 kilometers in their 40-foot motor home while sampling, learning, and sharing the best of North American cuisine and culture. Together they have been …
“Right off the bat, I have to start by saying that although I completed my stage at a hotel restaurant and then moved on to be a pastry chef and then an executive pastry chef, I am, at heart, a home baker.” ~Daphna Rabinovitch Daphna Rabinovitch has been an enthusiastic baker from her childhood right through to a …
Curbside: Modern street food from a vagabond chef, illustrates the blurred lines, creativity, and potential that modern street food represents in North America. Chef Adam Hynam-Smith demonstrates what modern street food is from the perspective of an Australian restaurant-trained chef who has traveled the world and stumbled into opening one of the first gourmet food trucks in Canada. …
Mussels: Preparing, Cooking and Enjoying a Sensational Seafood
The story of Mussels starts with the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected, as the authors-the Kilted Chef Alain Bossé and his good friend Mussel Mama Linda Duncan-of this book say. When these two met, they discovered they shared an identical passion: to get the …