In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl condition...
Hello! 60 Spiralizer Recipes (Spiralizer Recipes, #1)
by MS Everyday
This long awaited fifth book in the bestselling Whitewater Cooks series is full of new recipes to inspire fans and delight newcomers to these fabulous cookbooks. Shelley's innate flair for creating and developing recipes have made her famous for turning home cooks into culinary rock stars.
flavours of Prince Edward Island
by Jeff McCourt, Allan Williams, and Austin Clement
Hello! 365 Slow Cooker Soup, Stew & Chili Recipes (Slow Cooker Soup, Stew & Chili Recipes, #1)
by MS Soup
Joe Beef: Surviving the Apocalypse
by Frederic Morin and David McMillan
A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell...
This book is organized by wine variety, from light and lively Gamay Noir to herbaceous Sauvignon Blanc, full-bloodied Merlot and much more. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredients lists, thorough explanations of techniques and easy-to-follow instructions. Accompanied by 100 beautiful photographs and the author's wit and wisdom from years of international culinary experience, Recipes from Wine Country teaches the art of fin...
A Taste of Quebec Us Custom Edition for Hippocrenebooks.
by Julian Armstrong
First published in 1990, A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Citing the local specialties of each area of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Now revised and updated, this edition features over 125 new recipes and traditional favorites, along with highlights on up-and-comin...