Canada

Dirty Apron

The Dirty Apron Cookbook

Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver’s acclaimed Dirty Apron Cooking School. Featuring more than eighty of the school’s time-tested signature dishes.

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canadian Chesse

Canadian Cheese

Canadian Cheese: A Guide promises to add excitement to readers’ appetites for cheese. It helps make sense of the many cheeses available at grocery stores, cheese boutiques and fromageries, and helps to break the pattern of buying the same, familiar cheese.

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The Great Lobster Cookbook

The Great Lobster Cookbook

Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.

From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.

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JK

J.K.

Canada’s most celebrated chef reveals his food and his story.

No chef in Canada is more respected for his devotion to local, seasonal, sustainable gastronomy, and his relentless pursuit to define and celebrate Canada’s unique regional culinary character, than Jamie Kennedy.

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Waffle

Will It Waffle?

How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle?

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sobo

The Sobo Cookbook

Sobo started out in 2003 as a purple food truck. Despite its remoteness, it attracted rave reviews from food media across North America, with the likes of Saveur magazine calling it: “perhaps the most exciting lunch stand in North America”.

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Picture 15

Modern Native Feasts

Contemporary, imaginative interpretations of First Nations cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.

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Food Tyrants

Food Tyrants

Food Tyrants tell us why our basic right to healthy food is at risk. And what we can do about it.

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