Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949

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, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers’ bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women’s groups.

Small Plates for Sharing

Small Plates for Sharing is a stylish collection of entertaining party food recipes. It offers everything needed for easy entertaining: menu suggestions, tips and tricks, how-to photos, and imaginative presentation ideas. In 2007, Company’s Coming commissioned Laurie Stempfle to research and develop the guidelines for a distinctly new cookbook series to be called Practical Gourmet, for which this is the first title.

The Complete Canadian Living Baking Book: The Essentials of Home Baking

The Complete Canadian Living Baking Bookcelebrates the pleasure of home baking and reflects the excellence of the magazine’s tested-till-perfect baking recipes.  As Canadian Living’s food editor for more than 20 years, Elizabeth Baird is one of Canada’s foremost experts on Canadian cooking and foods.

Beyond the Great Wall: Recipes and Travels in the Other China

Jeffrey Alford and Naomi Duguid’s latest book, Beyond the Great Wall, is a bold and eye-opening new book of magnificent photos, unforgettable stories and exotic home-cooking from the most ethnically diverse, geographically varied and intriguing regions of China.

Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood

Bottomfeeder by Taras Grescoe is a balanced and practical guide to ethically eating the oceans’ vanishing bounty while fully considering how out-of-control pollution, unregulated fishing practices and global warming are affecting the fish that end up on our plates.

Anita Stewart's Canada

More than a recipe book, Anita Stewart’s Canada describes our history through our ingredients, showing how every recipe carries a tradition. Anita is the author of 11 cookbooks focusing on the cuisines of Canada.

Apples to Oysters: A Food Lover's Tour of Canadian Farms

On her cross-Canada odyssey in Apples to Oysters, Margaret Webb introduces readers to eleven quintessential Canadian foods and the outstanding farmers who produce them. Margaret held senior editorial positions at several magazines before embarking on a freelance career.

Ricardo: parce qu’on a tous de la visite: cuisiner en toutes circonstance

For each occasion that we all encounter in our everyday life, Ricardo: parce qu’on a tous de la visite available in English under the title Ricardo: meals for every occasion proposes with humour inspiring recipes that are simple and flavorful. Ricardo published 3 cookbooks, his magazine Ricardo is available in French and English and we can watch his TV food shows at Food Network and CBC in French.

Gibier à poil et à plume: dècouper, apprêter et cuisiner

This book not only proposes delicious and original ways to prepare game to everyone but also a lot of information and techniques that will help hunters maximise their catches. Jean-Paul Grappe has been a great chef of many well known establishments, owner of many great restaurants and a professor at the Institut de tourisme et d’hôtellerie du Québec for 22 years.

Les vins du nouveau monde, tome 2

In this second book dedicated to the wines of the New World, Jacques Orhon continues to explore the southern hemisphere by visiting the wineries of Latin America. Jacques Orhon is a wine waiter professor, lecturer and expert in wine tasting.

Répertoire des fromages du Québec, Édition augmentée

This third edition is the reflection of the spectacular growth that is happening in Quebec regarding cheese making. A unique world phenomenon. Richard Bizier is a food columnist since 1972 and Rock Nadeau is a stylist-photographer, specialized in artist and culinary pictures.

Québec capitale gastronomique 

 This book is an attempt to reflect the immense collaboration between chefs and producers, which has allowed the region of the Capitale-Nationale to create a gastronomy that is at once distinct, original and close to its source. Anne Desjardins is a journalist specializing in food, gastronomy and wines.