When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, ...

En l’espace de 50 ans, la poutine est passée d’un plat régional méconnu à un emblème gastronomique québécois, et même canadien. Du jamais vu dans l’histoire! Comment un mets aussi simple ...

Joan Baxter’s personal quest to learn about the fascinating and much neglected story about many kinds of food in Africa, a continent with a rich farming tradition, intricate cuisines, and a multitude ...

Kim Thúy shares more than 50 exclusive family recipes from her home country—many accompanied by a short text, an extract from a novel, or an anecdote—offering readers an extraordinary glimpse into ...

Using equipment such as backyard BBQs (grills) or more specialized smokers, Anderson describes techniques and tips to help develop your own smoking style. Locally available woods bring different flavour ...

This is not a book. It is a voyage into Russian culture. The exploration starts with a tour of Russian history with typical ingredients and an explanation of how these foods became Russian staples. Next ...

First Nations cuisine draws on millennia of evolution and deserves a lifetime of study. Canada’s First Nations peoples based their cuisine on the rich, regionally diverse bounty of the land, sea, lakes ...

This full-colour cookbook, the 100^th in the Original Series, features recipes from each Original Series title ever published since 1981. With more than 31 million cookbooks sold, Company's Coming has some ...

With beautiful photography throughout, this book features modern recipes of classic dishes long enjoyed by British Columbians, plus folklore and history about both the dishes and their ingredients.