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Our world then was both wide and narrow -- wide in the immensity of sea and mountain; narrow in that the boat was very small, and we lived and camped, explored and swam in a little realm of our own making.
-- M. Wylie Blanchet
The 50th anniversary edition of this coastal British Columbia classic, now in beautifully illustrated hardcover, will make a timeless keepsake. This is a biography and astonishing adventure story of a woman who, left a widow in 1927, packed her five children onto a 25-foot boat and cruised the coastal waters of British Columbia, summer after summer. Muriel Wylie Blanchet acted single-handedly as skipper, navigator, engineer and, of course, mother, as she saw her crew through encounters with tides, fog, storms, rapids, cougars and bears. She sharpened in her children a special interest in Haida culture and in nature itself.
In this book, she left us with a sensitive and compelling account of their journeys.
The Purity Cookbook has long been part of family traditions in many homes, and rare first editions are collector's items. Carefully reproduced from the original 1967 edition, this cookbook contains the recipes for an incredible variety of dishes, as well as tiny gems of kitchen wisdom that have been passed on from generation to generation. Handy charts detail the times for cooking vegetables, roasting turkeys, and cooking meat. With the Purity Cookbook, you can create an era of good, wholesome food just like your grandmother used to make.
Great recipes from a celebrated resort.
Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Cafe. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the cafe staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors.
With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the cafe's selection of top sellers -- from warming soups to desserts -- indulging in such culinary favorites as:
Whiskey-smoked salmon chowder Ymir curry bowl Whitewater veggie burger Runaway train wrap Peppercorn, brandy and gorgonzola sauce Crackle top snowy mountain cookies Whitewater brownies.
Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.
The granddaughter of Syrian and Lebanese immigrants, Ruth Salem Sader grew up surrounded by the aromas and flavors of Middle Eastern spices and foods. After becoming a vegetarian, she discovered numerous options from Middle Eastern cuisine to include in her new diet. And she also began adapting other recipes to vegetarian options.
Vegetarian Arab Cuisine includes recipes for pastes, yogurts, salads, stews, eggs, desserts, drinks and more. Recipes include Lebanese Tabbouleh, Escarole in olive oil, Okra Stew, Rice with lentils, Fried Falafel Balls, Dried Apricot Candies with Almonds, Turkish Coffee with Cardamom and much more!
New from Chef Spencer Watts, author of Fish for You, finalist at the 2023 Taste Canada Awards.
Chef Spencer Watts takes the very best of classic comfort food dishes and adds globally influenced flavors to make each dish new again. Chicken noodle soup becomes jerk rubbed duck noodle soup; mac and cheese becomes transformed with a rye crumble topping and chicken wings are dusted with dill pickle chips.
This new approach to comfort foods includes something for every kind of cook -- some recipes are easy to follow, some more ambitious -- all are delicious! Using readily available ingredients, Spencer Watts takes an imaginative approach to appetizers, bowls, main dishes, desserts and more! Recipes include Ham Hock and Pea Risotto, Wild Mushroom Soup, Caramel Popcorn Cake, Greek Style White Bean Ragu and more!
Chef Bruno, acclaimed judge on The Great Canadian Baking Show on CBC Television, is back with another exciting cookbook!
In The Bacon, Butter, Bourbon, and Chocolate Cookbook, Chef Bruno focuses on four distinct ingredients to create some of his favorite recipes. Each one of these ingredients is remarkable on its own and together they produce a range of tastes and experiences that all food-lovers are greedy for -- salty, sweet, silky, chewy.
Recipes include: Bacon and Salmon Roe Deviled Eggs; Bacon Cheddar Scones; Bacon and Goat Cheese Risotto; Basil and Sundried Tomato Butter; Very Buttery Brioche; Butter and Soy-Glazed Brussels Sprouts; Bourbon Garlic Glazed Yams; Pork Belly with Bourbon Honey Glaze; Warm Peach and Bourbon Cobbler; Cocoa and Molasses Baby Back Ribs; Double Chocolate Whoopie Pies; Chocolate Espresso Eclairs and more!
A detailed culinary history supplemented with sidebars, historical timelines, glossaries and over 120 extraordinary recipes.
The Acadians were French-speaking residents of New Brunswick and Nova Scotia, forced to migrate to Louisiana after the 1763 British conquest of French Canada.
Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian and Cajun history, culture and the time-honored foods that define this one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Creole, Indigenous and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients and turn them into something delicious.
Includes chapters on chowders, pies, preserves, and classic desserts. From the aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot and buckwheat pancakes frying in a cast-iron skillet -- these are the tastes and smells of traditional Acadian cooking.
Who has eyes on the top of its head? Who has eight eyes, instead of just two? Whose grey eyes turn white as it gets older? In Whose Eyes Are These?, children are invited to identify everything from squirrels to vultures from up-close pictures of just their eyes. Is it a burrowing owl? A sand snake? An American crocodile? As they turn the page, a vivid color photograph of the entire animal is revealed. Accompanied by fun-filled facts and intriguing text, Whose Eyes Are These? captivates young readers and introduces them to birds, animals, and reptiles from around the world.
About the Whose? Animals series: Author and photographer Wayne Lynch reveals the world of wild animals. Each creature is introduced by showing a photo highlighting one feature and some clues. Then the complete animal is pictured along with more facts.
From bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With sections on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time.
Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.
Whether you're a novice cook, perhaps a young person who wants to make your first batch of brownies, or a more adventurous baker who's ready to tackle a wedding cake, this book provides fundamental formulas and guidelines, as well as sophisticated advice for any home baker. Try your hand at recipes such as:
This cookbook fetes the celebrations and foods of an Italian-Canadian through the years by writing down family recipes that can be shared with generations to come. While many are traditional, there are also new spins on some to fit the demands of younger generations without missing the love and stories that go into each dish.
Italians celebrate with food for their family. Often the food is thought of before the guests and it is those moments of creation that these celebrations are remembered for.
Each home has different recipes but many generations have never had the opportunity to write down what their nonnas, mamas or zias have made to share with their families. This cookbook links to the past while keeping in mind future meals shared with family and friends.
Each recipe tells a story while sharing a recipe that is easy to follow and includes photographs that will showcase the beauty in the food and inspire you to create it for yourself. Whether you are a descendant of an Italian family or love Italian food this book will speak to your heart and stomach and allow you to enjoy the flavors of Southern Italian food right in your home.
Revised and completely updated, this new edition of the much-loved Traveller's Guide to Historic British Columbia takes travellers, armchair and actual, on a road trip through the province's history.
This classic handbook follows main roads and back roads to historic sites, heritage experiences and the narratives of the past. The stories of First Nations, ethnic minorities, and incoming settlers weave a rich tapestry that underlies the region's present. Included in this new edition are First Nations experiences, displays and museums that limn indigenous heritage; details of changing museums and revamped and newly designated heritage sites; and notes of sites and buildings that sadly have slipped away. The author blends quirky tales with evidence of landscape change, tragic timelines with soaring successes, accounts of relatively recent big-city historic buildings with the signs and tales of thousands of years ago. Not a history of British Columbia, but an introduction to the ever-changing ways of experiencing that history in all its variations, this book will live in glove compartments, and on bookshelves as curious travellers happily discover the country of the past.
If you need a reason to become a vegan, Sue Donaldson outlines the ethical, environmental, and health reasons why a meat and animal product-free lifestyle is not only attainable but necessary. This book is packed with information and resources for eating and living animal free, including advice for making the transition and dealing with questions from family and friends, a glossary of ingredients, and a list of websites, books and articles for further reading. There are over 80 recipes for vegan appetizers, soups, main courses and desserts, plus breakfast and lunch ideas. Even unrepentant carnivores might be tempted by vegan recipes for Baked Red Peppers with Garlic and Capers, Spicy Chickpea Curry, and Risotto with Lemon and Tarragon.
Traveling the roads and highways through the islands, mountains, and plateaus of British Columbia, Rosemary Neering talks to a fascinating cross-section of people in the small towns she visits. In coffee shops, post offices and living rooms, she gathers their stories with the inquisitive ear of the traveler and sets them down with a storyteller's wisdom. When Rosemary Neering talks to former urbanites used to having the world at their door, they feel that life is more complete in places where people don't lock their doors at night and where everyone knows your life better than you do. But in many resource-based communities where the fisheries, forests, and mines are increasingly controlled by large corporations, there is resentment towards urban approaches to rural problems. As she travels, a compelling portrait is formed of a world often hidden to city dwellers.
