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Culinary Delights: Books about Food
Discover amazing dishes and recipes from chefs across Canada, or delve into delicious food writing with this book list.
All Books in this Collection
Showing 17–32 of 33 results
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Let Them Eat Junk
$21.95Respected economist Robert Albritton argues that the capitalist system, far from delivering on the promise of cheap, nutritious food for all, has created a world where 25% of the world population are over-fed and 25% are hungry. This malnourishment of 50% of the world’s population is explained systematically, a refreshing change from accounts that focus on cultural factors and individual greed. Albritton details the economic relations and connections that have put us in a situation of simultaneous oversupply and undersupply of food. This explosive book provides yet more evidence that the human cost of capitalism is much bigger than those in power will admit.
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Mischief in High Places
$22.95Mischief in High Places examines the spectacular career and personal life of the man who, in 1919, first became elected prime minister of Newfoundland.
The political successes of Sir Richard Squires’ career are overshadowed by a legacy of scandal and deceit that paved the way for Newfoundland’s loss of democracy in 1933.
Perhaps best known for slipping out of the Colonial Building during the 1932 riot, Squires had survived three corruption-ridden terms in office in the final decades of responsible government while living a high-flying lifestyle with his wife, Helena.
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Modern Home Winemaking
$29.95Modern Home Winemaking describes the process of making flawless wine, consistently, from crush to bottle, using modern techniques and the latest products. Making wine is not only about fermenting juice into wine; this book details the many other processes involved in making outstanding wine–wines that will win medals at competitions.
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Mr. Chilehead
$19.95This heated confession of one man who embraced the chile lifestyle details his obsessive quest for pepper pain. A look into the capsicum subculture and its strange denizens, this book discusses hot sauce phenomena—the endorphin rush that kicks in when the sauce is consumed, the mad desire to produce hotter and hotter sauces, and the trend toward raunchy and politically incorrect hot sauce labels. Explored are the reasons millions of people seek out the pain caused by hot sauce and why the pleasure following that pain has made the pursuit of hot sauce and chile culture so wildly popular. The incredible antics of both manufacturers and fans are examined, and the role of the Internet as a vital meeting place for the hot sauce community is highlighted. Appendixes include a Scoville Heat Scale, a list of the world’s hottest sauces and where to find them, mouth-searing recipes, and a user’s guide to the most exotic hot sauce Products. -
Rino’s Kitchen
$24.95Rino’s Kitchen
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Rock Recipes
$26.95From RockRecipes.com creator Barry C. Parsons’ home kitchen to yours – Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted – and includes a healthy serving of brand new fare as well! A self-described “lifelong food obsessive”, Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons’ foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons’ own creations and adaptations of traditional recipes are triple-tested – and all come with Parsons’ signature Newfoundland twist!
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Rock Recipes 2
$26.95Rock Recipes 2: More Great Food From My Newfoundland Kitchen ignores the trends and fads to serve up real food perfected in a real home kitchen.With eyewidening main dishes, easy sides, and lip-smacking desserts, Parsons delivers great fare for any occasion. Featuring beautiful and helpful full-colour photos for every recipe and enlightening cooking tips gleaned from years of experience, Rock Recipes 2 makes preparation easy and family mealtime the highlight of every day.
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Some Good
$19.95A new kind of Newfoundland cookbook, Some Good is a fusion of healthy food and local traditions. These recipes include appetizers, main meals, sides, desserts, and condiments, all utilizing island ingredients with new twists on Newfoundland classics like fish cakes, Jiggs’ Dinner, seafood chowder, and many more. Every recipe is gluten-free, dairy-free, and made without refined sugars. More than a collection of recipes, Some Good provides a whole new way of thinking about Newfoundland food.
*2019 Taste Canada Award finalist, Health and Special Diet Cookbooks -
Some Good Sweet Treats
$21.95***READER VIEWS COOKING AWARD – GOLD***
***ERIC HOFFER AWARDS, HOME: 1ST RUNNER-UP***
In Some Good: Sweet Treats, Jessica Mitton follows the success of her first cookbook, Some Good, with the course that everyone’s been waiting for—dessert! With decadent chocolate delights, oat-based goodies, muffins, cakes, squares, and cookies, these recipes will satisfy your sweet tooth without the guilt. Because these sweet confections, baked wonders, and delicious desserts are made in ways that are healthier and more nutritious. Now you can make truly tasty treats that are gluten and dairy free, incorporating healthier ingredients that will make everyone feel Some Good!
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Suliewey
$16.95Award recognition for My Indian
***2022 ATLANTIC BOOK AWARDS: APMA BEST ATLANTIC-PUBLISHED BOOK AWARD – SHORTLIST***
***2022 BMO WINTERSET AWARD – LONGLIST***
***2022-2023 HACKMATACK AWARD: ENGLISH FICTION – SHORTLIST***
***2022 IPPY AWARDS: MULTICULTURAL FICTION: JUV/YA – SILVER***
Suliewey: The Sequel to My Indian continues the story of Mi’kmaw guide Sylvester Joe, whose traditional name is Suliewey, as he seeks out the last remaining Beothuk community.
In My Indian, Sylvester was hired by William Cormack in 1822 to guide him across Newfoundland in search of Beothuk encampments. In fact, he followed the advice of his Elders and guided Cormack away from the Beothuk.
In this sequel, having parted ways with Cormack at St. George’s Bay, Sylvester decides to go out on his own in search of the winter camp of the last of the remaining Beothuk.
Written as fiction by two Mi’kmaw authors, Suliewey: The Sequel to My Indian supports Mi’kmaw oral history of friendly relationships with the Beothuk.
The novel reclaims the settler narrative that the Beothuk and the Mi’kmaq of Newfoundland were enemies and represents an existing kinship between the Mi’kmaq and the Beothuk.
Rich in oral history, the descriptions of traditional ceremonies and sacred medicines, the use of Mi’kmaw language, and the teachings of two-spirit place readers on the land and embed them in the strong relationships described throughout the book.
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The Best of Windsor Cookbook
$24.95The Best of Windsor Cookbook takes us on a journey through one of Canada’s hidden culinary regions—home to bountiful farms, flowering wineries, and an ethnically diverse spread of global cuisine.
Since his column launched in 2013, Jonathan Pinto’s coverage of the Windsor-Essex food scene has introduced CBC Radio’s Windsor Morning audience to the area’s most exciting gastronomic hot spots. He had peeked inside the original oven of Blak’s, one of Canada’s oldest bakeries; toured Hiram Walker, the largest beverage alcohol distillery in North America; and met the family running Chicken Inn, a local equivalent of what might be considered “the Swiss Chalet of Baghdad.” Started as a way for Jonathan to learn about Windsor by meeting those who make its most delicious dishes, his column has developed into a weekly “must-hear” for famished local foodies.
Brimming with coveted recipes from the region’s most popular dining establishments, classic eateries, and tastiest hole-in-the-wall joints—from Nico Ristorante to Robbie’s Gourmet Sausage Co. to Caribbean Island Spice—The Best of Windsor Cookbook offers the five-star plates and all-star chefs that give Windsor-Essex its distinct and celebrated flavour.
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The Clarion
$22.95 -
The Dialysis Project
$17.95The Dialysis Project is the first-person story of agency and resilience.
The Dialysis Project is a one-woman play about the experience of a home dialysis patient administering her own medical treatments every other day. The play explores what it’s like to live with a lifelong chronic condition requiring regular medical procedures for survival, and touches on themes of identity and resilience.
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The Gull Workshop and Other Stories
$22.95The Gull Workshop is a collection of stories that features a unique combination of thematic seriousness and comic style.
The characters in The Gull Workshop are often in search of something—call it authenticity, a basis for living a meaningful life, or leave it unnamed. However it’s defined, these characters are unlikely to find it. This is a book about the comically fruitless quest for meaning and authenticity; the thirteen stories are set in locations across Canada.
The prose is as witty, brilliant, and engaging as the stories are imaginative. One features a theme park with attractions based on the Book of Revelation. In another, the nineteenth-century French poet Arthur Rimbaud takes up residence on the fringes of an unnamed rural community in Canada in the early twenty-first century. Others are more rooted in realism: there’s the guy who lives in a basement and rants entertainingly about . . . pretty much everything, but especially the woman who lives upstairs, whom he hopes to save from what he calls “a life of blandness.” On every page there’s something to smile at, as the world of The Gull Workshop brims over with weird characters and comic situations, from the man who was once the apprentice of a world-famous taxidermist to the protagonist who’s deeply concerned about a brick on his patio that mysteriously changes position overnight.
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The Newfoundland and Labrador Cocktail Book
$29.95The definitive guide to cocktails in Newfoundland and Labrador from the co-founder of the popular Newfoundland Distillery, including recipes from the top mixologists and bartenders across the province.
Cocktails are all about pleasure and celebrating the finer moments in life. With recipes compiled and tested by Peter Wilkins, the co-founder of the Newfoundland Distillery, this is the essential guide on how to effortlessly make classic and contemporary cocktails using the best local ingredients available. Peter introduces us to a range of delightful drinks in a variety of tastes and styles to make sure there is a cocktail for everyone.
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The Newfoundland and Labrador Seafood Cookbook
$19.95More than a collection of recipes, The Newfoundland and Labrador Seafood Cookbook is a compendium of fish and shellfish found in North Atlantic waters. Complete with illustrations, it includes physical characteristics, habitat descriptions and best preparation mehtods for dozens of species. With a clear conversational style, Joan Over guides the cook through her own innovative and delectable recipes, as well as many of the traditional seafood dishes of Newfoundland and Labrador.