Culinary Arts

Montreal, Toronto, and Vancouver may be bigger and flashier, but foodies in the know have been whispering another city's name under their breath for years. The rest of us are about to be let in on the secret. Where do you go if you want to experience a taste of farm-fresh cooking with an international flare? Or a slice of cake to make the angels sing? ...

Also in this series:
Ottawa cooks : signature recipes from the finest chefs of Canada's Capital Region / Anne DesBrisay.
Montreal cooks : a tasting menu from the city's leading chefs / Jonathan Cheung, Tays Spencer ; foreword by Gail Simmons.
Toronto eats : 100 signature recipes from the city's best restaurants / Amy Rosen.
Edmonton cooks : signature recipes from the city's best chefs / Tina Faiz & Leanne Brown.

A year of eating locally results in a gastronomical journey through prairie food festivals, local food traditions and the infamous community dinners. A humorous, light-hearted chronicle of the writer’s love affair with good food, prairie traditions and flavours from her childhood with recipes peppered throughout. Fueled by nostalgia and her taste buds, she set out to rediscover the flavours of her childhood...

Taste: Seasonal Dishes from a Prairie Table showcases local ingredients in delicious, easy-to-follow recipes perfect for sharing with family and friends. With stunning photography and an engaging narrative, this important new cookbook celebrates the bounty and richness of Canada's prairies.

"Bring me moose meat! You will not be sorry!" So says Whitehorse author and cook Michele Genest to the hunters in her circle. Wild is wonderful when it comes to Genest's creative treatments for northern viands, with exciting ideas such as moose cooked in Yukon-brewed espresso stout and finished with chocolate, lime and cilantro, Arctic char marinated in grappa and then hot-smoked, or roasted spruce grouse draped in a sour cream and Madeira sauce. As much culinary adventure story as cookbook...

Also by this author:
Boreal feast : a culinary journey through the North / Michele Genest ; photographs by Cathie Archbould ; illustrations by Laurel Parry.

More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods.

Top chefs across Canada are reinventing bistro cooking, using the best of seasonal, local ingredients in creative menus with innovative, affordable dishes that are relatively simple to prepare. Catering to the way that Canadians are shopping and cooking now, the recipes in Fresh Canadian Bistro showcase the quality and flavours of market fresh and locally obtained seafood, meats, vegetables and fruit. Author Craig Flinn, chef of Chives Canadian Bistro in Halifax, has persuaded many of Canada's leading chefs to share some of their best recipes for this collection.

Homegrown is a celebration of the food Canadians grow, produce, manufacture and consume. With over 175 recipes sourced from the members of the Ontario Home Economics Association and ingredients that celebrate the best of Canada from the Pacific coast to the Maritimes (and all the wheat fields, dairy farms and maple syrup sugar shacks in between), Homegrown proves that Canada’s food is as diverse and inspiring as its landscape.

Derek Dammann is one of Canada's most extraordinary culinary artists. The creative genius behind DNA and Maison Publique restaurants in Montreal, Derek has grown steadily in stature and influence in Canadian cuisine. True North is a culinary coming-of-age story, of both a chef and a country. Through recipes and stories, it details the path of Dammann's career, from a remote resource town on Vancouver Island's east coast to the top ranks of the Montreal restaurant scene. In culinary terms, Canada grew with Dammann.

Gordon Ramsay calls it the best restaurant in Canada. The chefs at Araxi Restaurant and Oyster Bar call it a celebration of where they live. In this follow-up to their James Beard nominated cookbook, award-winning chef James Walt and his team share 80 classic recipes from Araxi's dining room and signature Longtable events, all adapted for delicious home cooking.

What is the essence of Italian cuisine? CinCin's renowned Chef Andrew Richardson believes it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Cucina showcases the restaurant's signature wood-oven cooking techniques and Chef Richardson's traditional Italian dishes married with seasonal West-Coast flavours.

We wanted to share the know-how of the artisans that support Toqué!: the gatherers, gardeners, fishermen, farmers and ranchers who, every day, supply us with the precious materials which we prepare with heart and creativity. We invite you into our kitchen, into the daily workings of our team as we strive to shape a Quebecois gastronomic identity. From basic techniques to playful preparations, and from our simpler recipes to our more complex ones, we hope you’ll find pleasure in preparing these modern reinventions of our culinary heritage.

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

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada ...

Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond.Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. ...

Chef Suman Roy takes us on a literary journey of Canadian food culture. The true taste of a place is rooted in its terroir. It starts with agriculture and the people who grow our food. It moves to the artisans that craft the food into tastes such as wine, beer, cheese and charcuterie ...

How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today.

ALSO AVAILABLE IN EBOOK.