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|The Art of Living According to Joe Beef: A Cookbook of Sorts
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Author: David McMillan
Brand: Random House
Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
Featured Recipe: Hot Oysters on the Radio Serves 4 Ingredients
12 big, meaty oysters
Coarse salt for partially filling pan
4 slices bacon, finely diced
¼ cup (120 g) peeled and finely diced small potatoes
1 clove garlic, finely chopped
2 egg yolks
1/3 cup (80 ml) whipping cream (35 percent butterfat)
1 tablespoon chopped fresh chives
¼ cup (30 g) finely grated aged Cheddar cheese
Salt and pepper
¼ cup (30 g) dried bread crumbs
¼ cup (55 g) unsalted butter, cut into 12 equal pieces Instructions
1. Shuck the oysters, pouring the liquor into a cup and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt, put it in the oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This will help to accelerate the cooking process. 2. Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat. 3. In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter. 4. Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.
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Author: Shelley Adams
Great recipes from a celebrated resort.
Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café 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 café'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.
|Rebar: Modern Food Cookbook
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Author: Audrey Alsterburg
Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book!
|Canadian Whisky: The Portable Expert
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Author: Davin de Kergommeaux
Brand: McClelland & Stewart
Davin de Kergommeaux takes readers on a journey through the first systematic presentation of Canadian whisky: how it's made, who makes it, why it tastes the way it does, its history, and the rich, centuries-old folklore surrounding it.
Join whisky authority Davin de Kergommeaux on a pan-Canadian journey from British Columbia to Nova Scotia, celebrating the diversity of Canada's unique spirit. With his conversational and accessible tutelage, de Kergommeaux offers readers a carefully researched, reliable, and authoritative guide to Canadian whisky that is, quite simply, not available anywhere else. Not only a book describing the history and culture of the spirit, Canadian Whisky: The Portable Expert is also an informed exploration of taste. For the first time, whisky consumers -- experts and novices alike -- can approach Canadian whisky with a connoisseur's appreciation of its rich subtleties.
|Maple on Tap: Making Your Own Maple Syrup
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Author: Rich Finzer
This is the only book you need to make your own maple syrup.
From author Rich Finzer, a Blue Ribbon-winning maple syrup producer with 20 years of experience, get the best advice and learn shortcuts and tricks that will save you from making rookie mistakes, save you money by telling which equipment you really need and save you valuable time during the boiling-down process. Maple on Tap includes step-by-step instructions for all sugaring activities from tapping to bottling, as age-old skills are enhanced with modern technology. Included are beautiful color photographs clearly demonstrating the process further lifting the veil of mystery on this unique North American pursuit.
|Au Pied de Cochon: The Album
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Author: Martin Picard
Brand: Brand: Douglas McIntyre
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.
- Used Book in Good Condition
|The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts . . . One Bowl at a Time
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100 recipes arranged by season, The Soup Sisters Cookbook gives you heartwarming soups to prepare and share throughout the year.
The Soup Sisters Cookbook showcases scrumptious recipes from the "souper volunteers" of the Soup Sisters and recipes from many of Canada's top celebrity chefs--including Michael Stadtlander, Bonnie Stern, Lucy Waverman, Massimo Capra, Anna Olson, Michael Bonacini and Elizabeth Baird. With 100 recipes arranged by season, The Soup Sisters Cookbook is certain to appeal to soup-lovers everywhere!
Soup Sisters are a Calgary-based non-profit enterprise founded in 2009. They are dedicated to making a tangible difference to the lives of women and children in need. Soup Sisters believe in the power of soup and the nutrition, comfort and warmth that the gift of soup can bring. This belief has resonated quickly and profoundly with communities across Canada, who come together through their local Soup Sisters events to cook, share and donate soup, to women's shelters in their community. The Soup Sisters' growing network has over 4,500 supporters, who collectively donate over 8,000 bowls of soup every month--over 75,000 bowls of soup have been donated to date.
|Pure Prairie Eating Plan: Fresh food, practical menus and a healthy lifestyle
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Author: Dr. Catherine Chan
The Pure Prairie Eating Plan is a "Mediterranean Diet" for the prairies, featuring the home-grown goodness of foods produced locally. The Pure Prairie Eating Plan (PPEP) is a four week structured menu plan for a well-balanced diet, initially developed for people with type 2 diabetes but healthy for everyone. PPEP emphasizes foods that are locally grown or produced, readily available and acceptable to people living on the prairies. PPEP provides supporting resources such as recipes, weekly grocery lists and cooking tips to make it very practical.
|Best Recipes Ever from Canadian Living and CBC: Fresh, Fun & Tasty Tested-Till-Perfect Recipes From the Hit Show
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Author: Canadian Living
Catch up with Kary Osmond, the host of CBC Television’s show “Best Recipes Ever” as she explores Canadian Living Magazine’s recipe library and cooks up mealtime solutions for busy home cooks.
For 35 years, Canadian Living has been developing creative meal solutions for Canadian families. Whether you’re entertaining or eating a family meal on Wednesday night, the Test Kitchen has meal solutions that taste great and are easy on the cook.
This collection showcases all of the recipes featured in the show’s first and second seasons. Peppered with helpful tips and friendly advice, it gives readers the tools they need to make delicious, low-fuss meals at home for any occasion.
• Tested-till-perfect recipes
• Recipes for every course, from appetizers to desserts
• Written for home cooks, with a focus on clarity for easy, no-stress preparation
• Canadian sources, products and typical home-cooking techniques
• Inspiring full-colour photos
• Recipes reflect Canadian multiculturalism, with a broad spectrum of dishes inspired by different groups and traditions
• Full nutrient analysis of each recipe
• Added-value from cover to cover: full index, family-friendly recipes, plenty of tips and helpful advice
• Reputation of The Canadian Living Test Kitchen's food experts
|Canada's Favourite Recipes
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Author: Rose Murray
Brand: Brand: Whitecap Books Ltd.
Canada's beloved food writers, and long-time friends, Rose Murray and Elizabeth Baird have teamed up to create an all-new cookbook containing some of the most quintessential and delicious recipes of Canadian cuisine. A beautiful keepsake hardcover book, Canada's Favourite Recipes is not only a treasury of homespun food but a visual cornucopia.
This is an evocative volume you will want to give to every friend on your holiday shopping list this year--and still keep one for yourself. Over 125 recipes are complemented by Rose and Elizabeth's own personal anecdotes as well as recollections from fine chefs about food and dishes from their heritage and home regions. The recipes are a perfect balance of simple, easy-to-follow instructions and unique flavour combinations, making this book a must-have for any food lover with a desire to understand the roots of Canadian food.
- Used Book in Good Condition
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