A year at Les Fougères

A Year at Les Fougères is a diary cookbook chronicling the passage of a year as it unfolds at Les Fougères, a country restaurant in Chelsea, Québec, started 15 years ago by Charlie and Jennifer Part. The cookbook is also a collection of observations on nature and the rhythm of the seasons.

Menus from an orchard table: celebrating the food and wine of the Okanagan

Fresh from the Okanagan Valley comes Menus for an Orchard Table, a collection of outstanding recipes using seasonal and local food. Author Heidi Noble of Joie Wines and Farm Cooking School also includes essays on Okanagan wine country cuisine.

Fresh: seasonal recipes made with local foods

Restaurateur John Bishop is justifiably renowned for his insistence on organically grown, locally-sourced produce and sustainable seafood. The menus and recipes in Fresh reflect the seasons and the local bounty. Fresh is an exquisite homage to local, sustainable food and the committed growers who raise it.

Dish entertains: everyday simple to special occasions

What’s Trish Magwood’s dish way to entertain? Magwood has defined her own stylish, confident and sooo easy brand of entertaining. Dish Entertains is exactly the book needed by time-starved cooks and chefs who want both innovative and classic entertaining recipes.

Ultimate foods for ultimate health . . . and don’t forget the chocolate!

Ultimate Foods for Ultimate Health is a book about disease-fighting powerhouse foods. The authors include nutrition packed and fabulous recipes. Their plan is smart and healthy – and filled with delicious choices, including chocolate.

The 100-mile diet: a year of local eating

When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment:  For one year, they would consume only food that came from within a 100-mile radius of their Vancouver apartment, and then they wrote about it.

Stefano Faita, entre cuisine et quincaillerie

Spontanée, dynamique, désinvolte, la cuisine de Stefano Faita est à son image. Ses recettes experiment les aspects créatifs et effervescents de sa personnalité, tout en témoignant de son respect pour les habitudes familiales et les coutumes italiennes.

Serge Bruyère: ses recettes originales et revisitées

Se basant sur les meilleures recettes du livre À table avec Serge Bruyère, depuis longtemps épuisé, 12 chefs d'aujourd'hui réinventent les classiques, mariant tradition et modernité pour le plus grand plaisir de nos papilles.

La chimie des desserts: tout comprendre pour mieux les réussir

Christina Blais, professeur en science des aliments, nous explique pourquoi et, surtout, donne les trucs pour réussir les desserts à tout coup et Ricardo propose 60 recettes inédites, délicieuses et infaillibles.

Les vins du nouveau monde, tome 1

Jacques Orhon brosse ici un tableau précis et rigoureux de ces contrées étonnantes et nous en fait découvrir les régions viticoles, mais aussi les maisons productrices qui proposent les cuvées les plus savoureuses.