Kategoria BISAC: Cooking >> Regional & Ethnic - Canadian

The temptations of Muskoka and area include a range of sumptuous fare for every palate and every pocket. The new "Muskoka Dining Guide and Favourite Recipes" not only provides background and directions for selected restaurants and resorts, but also features the chef s choice recipe for home cooking. The heritage and history of Muskoka, complete with archival photographs and maps, add to the charm of this easy-to-read, handy reference book."

Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture

In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost...

Whitewatercooks with Friends adds a new dimension to Shelley's awesome recipes: its fun and casual, with a dollop of easy but impressive recipes that people will LOVE For every home cook who's entertaining using Shelley's recipes, there's a table of guests so impressed with the meal that they want to purchase their own copies of these amazing cookbooks.

Using her esoteric knowledge of food and her love of the island's colorful 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 she makes at her guest house and how to forage for and cook with local ingredients. This book offers a unique take on food that could only be developed living on a remote island.

A celebration of British Columbia through a cook's palate and a photographer's lens, this cookbook highlights the province's diverse edible landscape, from the Pacific Ocean's seafood to Okanagan fruit. The seasonal layout pairs an eclectic collection of made-from-scratch recipes with evocative images, paying tribute to wholesome unprocessed foods and the skilled farmers who grow them. Seafood lovers will find plenty of ideas for enjoying the Pacific's bounty with recipes for halibut, salmon, oysters, mussels, clams and spot prawns. B.C.'s prized fruits are featured in summer pies, tarts,...

A firefighter encounters many situations that require decisive action, but one that influenced Waterloo firehouse chef Patrick Mathieu more than most was the simple question posed to him at mealtime: "are you gonna cook, or clean up?" The Firehouse Chef is an account of Mathieu's culinary experience as a Canadian firefighter, preparing meals for his fellow firemen that have kept them well-nourished for over 15 years.

With original recipes, as well as contributions by chefs from firehouses stretching from Newfoundland to British Columbia, this is a book that gets what it's...

In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and...

Mike Myers has been quoted as saying "There is no one more Canadian than a Canadian who no longer lives in Canada."

In Marie Porter's experience - 10 years of living away - that quote is not only true in the general sense, it's especially true when is comes to Canadian foods.

Canadian expats may be divided by politics, geography, or even regional culture ... But post a photo of a hideous "poutine" you found in an American restaurant to a Canadian Expat group, and you will find 100% agreement that it's an abomination. Post about buttertarts, or peameal bacon, and you're...