whitecap books fall 2014 - fitzhenry & whiteside · 2017-05-29 · curbside: modern street food...

w h i t e c a p b o o k s f a l l 2 0 1 4

w h i t e c a p b o o k s | c o o k b o o k s | f a l l 2 0 1 4 | 3

The old adage, ‘It’s not what’s on the table, it’s who’s at the table,’ may mean more to today’s home cooks than it ever has. Modern entertaining is less about the stuffy, fussy, pretentious dinner parties of the past and more about getting together with the people we care about to have a good time.

People naturally gather together over food; it’s a huge part of any celebration, and a means of coming together for more casual daily social interactions. Home cooks crave comfortable ways to socialize with friends and family, and Gatherings puts the focus on real situations that bring people together, from backyard barbecues to book clubs.

Broken down into different scenarios for the stay-at-home socializer, Gatherings provides a selection of helpful recipes alongside serving, decor and presentation suggestions that should reassure any host worried about their skill level or the size of their kitchen, including:• Eggs Benny on Parmesan Potato Waffles for

weekend brunch• Maple-Glazed Sour Cream Doughnuts to serve

with coffee• A classic Yorkshire Pudding, perfect for Sunday

night dinner• Date night? Start off with a delicious Pear,

Avocado and Roquefort Salad for twoTo the inexperienced or intimidated,

Gatherings makes social occasions easy and approachable. To the seasoned entertainer, fresh ideas will continue to make your parties the talk of the town.

Excerpt Just like dinner, brunch can be classy or casual, whatever happens to fit. Break out the good china, serve breakfast-inspired hors d’oeuvres (baby biscuits! Boiled quails’ eggs!) and load the table with flowers, or stay in your PJs and put the coffee on for a lazy morning with friends and family. If you’re hosting, it’s easiest to keep the menu simple. Come up with one starring dish, like truly amazing cinnamon buns or homemade eggs Benedict, then fill the table with a fresh fruit salad, bacon or sausage and something baked, like muffins or scones. (Having them in the oven as your guests arrive will provide the best welcome—there’s nothing more appealing than walking into a warm house filled with the aroma of baking.)

Features/Why Buy• Other books on this subject do not take the fun

casual approach of everyday entertaining as this book does

• Authors have contacts at Chatelaine, Today’s Parent, Reader’s Digest, iVillage, Babble, SavvyMom, and the Huffington Post

• Authors have access to loyal readership on their blogs Dinner with Julie and Family Bites

Jan Scott is a food writer, party planner and blogger. She is the Food Editor for www.savvymom.ca, and in addition to creating the tasty recipes and pretty pictures in the food section of the website, she is responsible for producing the content for Party Savvy, the website’s popular monthly birthday party feature.

Julie Van Rosendaal is the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, the author of five best-selling cookbooks, food editor of Parents Canada magazine and a freelance writer, contributing to local, national and international publications. She is also co-host of It’s Just Food on the OWN television network, and writes and is the photographer for her award-winning food blog, DinnerwithJulie.com, which documents real life in her home kitchen in Calgary, Alberta, Canada.

Marketing

PublicityNational print and radio

media campaignLive TV interviews in Calgary

Web marketingWebsite dinnerwithjulie.com familybites.caSocial networking Facebook, Twitter, Pinterest Blogger media campaign

Also by Julie Van Rosendaal

STARTING OUTby Julie Van Rosendaal978-1-55285-706-9$24.95

SPILLING THE BEANSby Julie Van Rosendaal and Sue Duncan978-1-77050-041-9$29.95

GRAZINGby Julie Van Rosendaal978-1-55285-965-0$24.95

Be the toast of your next party with these easy recipes and tips

ISBN 978-1-77050-226-08" x 10", 288 pages

$34.95, paperback with flaps110 recipes, 60 photos

Full colour throughout, indexrights: World, English

Available in Canada October 2014 Available in U.S. November 2014

w h i t e c a p | w w w . w h i t e c a p . c a

Canadian Distributionfitzhenry & whiteside 905-477-97001-800-387-9776 [email protected] U.S. Distributionmidpoint trade books

Antonio Lorenzo 212-727-0190 [email protected]

Publicitywestern canada Steph Hill604-681-6181 [email protected]

eastern canada

Larissa [email protected]

GATHERINGS BRINGING PEOPLE TOGETHER WITH FOOD

Jan Scott and Julie Van Rosendaal

Of related interest

EVERYDAY KITCHEN FOR KIDSby Jennifer Low978-1-77050-066-2$29.95


That citrus kiss, that tang, that pucker, it makes some of us swoon. Pucker is for the citrus lovers amongst us who’d gladly pass over chocolate or caramel for a lemon meringue or key lime pie. But citrus love extends beyond these common favourites. For those who can’t say no to the taste of tart, Pucker is an invaluable guide to the acidicly delicious with drinks like Lemon Bourbon Sours, Sidecars and Moscow Mules; appetizers like Scallops with Meyer Lemon Beurre Blanc and exotic mains like Citrus-Braised Pork Shoulder Tacos.

A cookbook as vibrant and fresh as the fruits it celebrates, Pucker pays homage to a wide array of geographic customs, creating recipes that are both innovative and steeped in tradition. It highlights the flavor of lemons, limes and grapefruits in over 100 recipes from drinks, salads, sides, breakfasts, mains and desserts, and even contains tips on leftover fruits for those recipes that call for a little zest and leave your lemon or lime to linger on, waiting for a future use.

Pucker provides useful information on what to stock in your kitchen and how to get the best from zest, presented alongside charming stories and helpful hints from an author as passionate about citrus as you are. If citrus is your main squeeze, ready your taste buds and Pucker up.

Excerpt In the heat of summer, acidic citrus is refreshing and light. In the doldrums of winter, it adds a freshness and dimension to overly rich and sometimes flabby-tasting dishes. It always adds something a little special to dishes without breaking the bank. Forget truffle oil, fancy salts and expensive spices; for about 50 cents, a lemon or lime adds instant luxe. They are at the heart of every good dish. Almost every cuisine in the world uses citrus.

Features/Why Buy• The author’s website patentandthepantry.com

has thousands of visitors each day and redirects from search engines

• Gwendolyn Richards is a well-known food writer for the Calgary Herald with a pre-existing audience

• This is the only book on the market to combine savory and sweet recipes into one beautifully designed and photographed book

Gwendolyn Richards is the blogger behind the popular website patentandthepantry.com, and is food writer for the Calgary Herald. With a passion for patent shoes, bourbon, burgers, and any lemon dessert, Gwendolyn comes to authoring Pucker from a passionate place. She’s an avid food experimenter who works hard at channeling her inner 1950s housewife, mixing whisky sours, perfecting créme brûlee and pulling out a perfect Veal Scaloppine with a lemon twist, of course!

Of related interest

Marketing


media campaignLive TV interviews in Calgary

Web marketingWebsite www.patentandthepantry.comSocial networking Facebook, Twitter, Pinterest

Blogger media campaign

ALICE EATSby Pierre A. Lamielleand Julie Van Rosendaal978-1-77050-191-1$34.95

THE POWER OF FOODby Adam Hart978-1-77050-182-9$24.95

FRESH WITH ANNA OLSON by Anna Olson978-1-55285-995-7$29.95

Put some zest in your cooking with these citrus-inspired recipes

ISBN 978-1-77050-227-77" x 10.5", 192 pages



Available in Canada November 2014Available in U.S. December 2014




PUCKERA COOKBOOK FOR CITRUS LOVERS

Gwendolyn Richards

HOW TO MAKE LOVE TO A LOBSTERby Marjorie Harris and Peter Taylor978-1-77050-183-6$19.95

Pucker

Gwendolyn Richards

. A C O O K B O O K F O R C I T R U S L O V E R S .


eastern canada



Curbside: Modern Street Food from a Vagabond Chef illustrates the blurred lines, creativity, and potential that modern street food represents in North America. Chef Adam Hynam-Smith demonstrates what modern street food is from the perspective of an Australian restaurant-trained chef who has traveled the world and stumbled into opening one of the first gourmet food trucks in Canada.

Street food in North America has come a long way in a short time, and has proven to be an invaluable and celebrated community experience. With his creative take on modern street food, Adam is regarded as a pioneer in the North American street food industry. The recipes in Curbside are adapted for serving at home, but they come from restaurant menus of Adam’s past; many of them have been served at some point or another from his food truck, or as street food dishes in pop-up settings.

Also featured in Curbside are recipes from guest chefs whom Adam holds dear. These chefs are inspirational, and have been a source of support and camaraderie throughout his restaurant and food truck careers.

Inspired by street food from all corners of the globe, and by the fish and seafood dishes of his Australian culinary upbringing, Adam’s unique dishes include:• Crispy Cod Tacos with Smoked Pineapple

Habanero• Tunisian Carrot Salad with Harissa Vinaigrette• Bangkok Pancakes with Pad Thai Slaw• Dukkah Egg with Asparagus and Candied Bacon• Braised Pork Hoc Steamed Buns

Excerpt When you consider the street-food scene in places like Thailand or Morocco, and that it’s been an essential part of everyday life and community for thousands of years, you realize the importance and value of the street-food experience. When you venture into the real, everyday culture of cities like Bangkok or Essaouira, you’re exposed to a very different feeling than what we’re used to in the Western world. You see it in the way people eat and the way the food is appreciated. There’s gratitude for the food, the chef and the vendor. Strangers chat amongst themselves, ask questions, and get to know their communities.

Features/Why Buy• According to Vice Magazine, Hynam-Smith is

a “food truck legend and beyond an epic bro braaaaah!”

• The only book on the market that helps you replicate your favourite Street food from around the world

• Featuring stunning photos of Chef Adam Hynam-Smith’s signature street food like it’s never been seen before

• Featuring AwesTRUCK award-winning recipes from North American street food pioneer Adam Hynam-Smith of El Gastrónomo Vagabundo

Adam Hynam-Smith is Chef and Co-owner of El Gastrónomo Vagabundo, Ontario’s first gourmet street food truck. Hynam-Smith’s work as a pioneering chef has garnered him a reputation for reshaping the standard for street food cuisine in Ontario. According to Acquired Taste Magazine, “what Momofuku master chef David Chang is to New York, El Gastrónomo Vagabundo is to Toronto’s food truck culture”. Adam is also co-host of Food Network Canada’s Restaurant Takeover.

Of related interest

Marketing


media campaignLive TV interviews in TorontoPromotional events and food

truck appearances

Web marketingWebsite www.elgastro.comSocial networking Facebook, Twitter, Pinterest


EVERYDAY EXOTICby Roger Mooking978-1-77050-064-8$29.95

STREETEATS™ TORONTOby Suresh Doss978-1-77050-185-0$14.95

BAL’S SPICE KITCHENby Bal Arneson978-1-77050-195-9$29.95

Adventurous cooking for the streetwise chef

ISBN 978-1-77050-223-98" x 10", 248 pages



Available in Canada December 2014 Available in U.S. January 2014




CURBSIDEMODERN STREET FOOD FROM A VAGABOND CHEF

Adam Hynam-Smith

GLUTTON FOR PLEASUREby Bob Blumer978-1-77050-015-0$29.95


eastern canada



Your guide to savoring the history of Russian cuisine

ISBN 978-1-77050-233-88" x 10", 192 pages



Available in Canada November 2014 Available in U.S. December 2014




Discover the fascinating details and tasty delights of a vast country that spans 11 time zones and brings together more than 180 ethnic groups. Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding to the foods that are now known as classic Russian dishes

Through the words of native Muscovite Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, Russian Cusine covers not only traditional Russian cooking methods such as the oven samovar, but also the historic connections between Russia’s food and its culture. Discover the ways in which the Soviet Revolution put a strain on Russian eating habits, why beets have endured as an essential component of Russian cooking and of the culinary advances made under the reign of Catherine the Great. Learn vocabulary and home cooking practices from the Russian Empire whilst sampling classic recipes for schi (cabbage soup), sauerkraut, kurnic (chicken, rice and mushroom pie), shashlik (marinated lamb kebabs) and blini (Russian crepes) first-hand. Delight your guests with a marvelous assortment of zakuski (appetizers) or desserts from classic Soviet cuisine.

An all-encompassing cookbook replete with recommended music pairings and suggested readings from Russian literature, Russian Cuisine looks back on Russian history as never before. From table settings to pantry items, this is a comprehensive guide to Russia’s culinary past, and an essential book for savouring the history of Russian food.

Excerpt During the Soviet period, there was an increase in mobility of recipes from one region to another. The government greatly encouraged people to savour the flavours of cuisine from different republics. This way, local recipes that had been used for centuries were mixed with local specialties from other regions. Public eateries were careful to incorporate specialties from various republics into their menus. Many of these new dishes were eagerly adopted and became new classics, which could be prepared at home using local ingredients. Causaian kharcho soup and shashlik are good examples of this cultural penetration.

Features/Why Buy• Historical look at development and evolution of

the Russian cuisine• People with Eastern European and Russian

backgrounds will find recipes and curious details about foods that they ate or heard about in childhood

• This book is written by a native Russian• This book is of interest to foodies who are curious

about Eastern European cuisine and would like to learn more about the eating culture of Russia

Maria Depenweiller is a food writer, recipe developer and a culinary nutrition specialist. She was born and raised in Moscow, Russia. After coming to Canada, she got a degree in Food and Nutrition at Ryerson University and became a professional home economist. Maria is passionate about her Russian heritage and has a particular interest in food history and eating traditions.

Of related interest

Marketing


media campaignLive TV interviews in TorontoCooking demos and classes

Web marketingWebsite thewoodenspoon.caSocial networking Facebook, Twitter, Pinterest


PIMENTOS AND PIRI PIRIby Carla Azevedo978-1-77050-190-4$39.95

THE ALL-NEW VEGETARIAN PASSPORTby Linda Woolven978-1-77050-179-9$32.95

FRANCE: A JOURNEY FOR FOOD LOVERSby Maria Villegas and Sarah Randell978-1-77050-093-8$29.95

FLAVOURS OF ALEPPO:CELEBRATING SYRIAN CUISINEby Dalal Kadé-Badra and Elie Badra978-1-77050-178-2$29.95

RUSSIAN CUISINETRADITIONAL AND CONTEMPORARY HOME COOKING

Maria Depenweiller


eastern canada



A cookbook you can count on for all of your daily appetites

ISBN 978-1-77050-228-48" x 10", 292 pages



Available in Canada September 2014 Available in U.S. October 2014


Canadian Distributionfitzhenry & whiteside

905-477-97001-800-387-9776 [email protected]

U.S. Distributionmidpoint trade books


Dependability is the cornerstone of any family, and The Kitchen Table Cookbook is one culinary guide that will never let you down. These recipes have been tried, tweaked, sampled, savored, passed on and enjoyed again and again. The Kitchen Table Cookbook is a bit of everything but, above all, it’s a promise to see you through the week and keep you fed.

Moira Sanders is a mother and a chef and, more than occasionally, both at the same time. She knows how to prepare food that’s nutritious as well as enjoyable, and in this new book she includes recipes that are perfectly suited both for the routines, as well as the routine surprises, that families go through. Yes, it’s about eating—local, sustainable and seasonal—but it’s also about having fun and getting out. Along with quick and efficient weekday menus, Moira takes you camping and boating, through baking contests and county fairs, and on a quest for the best local foods you can get your hands on.

With fun and informative sidebars and recipes that are well illustrated and easy to follow, this is a book you can count on.

From afternoon snacks to special occasions, Moira has you covered with recipes like:• Cherry Crumble Oatmeal• Dagwood Sandwich with Homemade

Mayonnaise• Rhubarb Vanilla Soda (and Rhubarb Syrup)• Lamb Burgers with Yogurt-Cucumber Spread• Basted Beer-Can Chicken

Excerpt If there is one thing that I want to teach my kids before they leave the nest, it has got to be how to cook. And how to eat. Our house sees a fair bit of traffic with the kid’s friends from school and around the neighbourhood. It didn’t take long for me to realize that the foods I’m making for my family aren’t the foods a lot of kids are experiencing as they grow up. And I’m not talking about anything outrageous. Just simple, delicious meals that have the ability to nurture a family.

Features/Why Buy• The chapters are divided into clear parts

like weekday recipes, weekends, or specialoccasions, making the book easy to use

• An accesible preserving chapter highlightingcanning and freezing sweet and savory staples

• Author will have a booth at the Harrow Fair andwill be touring fairs and shows in Niagara andToronto

Moira Sanders After graduating from St. Clair College’s culinary and marketing programs, Moira Sanders worked in several well-known restaurants and gourmet food emporiums. She also ran the kitchen of a chateau-turned-cooking school in the Limousin region of France. She is the co-author of the bestselling Harrow Fair Cookbook. First and foremost, however, Moira is a mom, and her passion for cooking for kids is expressed on her blog moirasanders.com and in this new exciting cookbook, her second with Whitecap Books.

By the same author

Marketing


media campaignLive TV interviews in TorontoCooking demos

Web marketingWebsite www.moirasanders.comSocial networking

Facebook, Twitter, Pinterest Blogger media campaign

THE HARROW FAIR COOKBOOKby Moira Sanders and Lori Elstone with Beth Goslin Maloney978-1-77050-020-4$29.95

Of related interest

THE BEST OF ROSE REISMANby Rose Reisman978-1-77050-199-7$36.00

THE KITCHEN TABLE COOKBOOKEASY FAMILY RECIPES FROM A COUNTRY FAIR RIBBON WINNER

Moira Sanders

HEALTHY STARTS HEREby Mairlyn Smith978-1-77050-039-6$29.95

BROCCOLI, LOVE, AND DARK CHOCOLATEby Liz Pearson978-1-77050-211-6$29.95

K I T C H E N TA B L E COOK B OOK

T H E••

•

•

MOI R A S A N D E R S• •

• •

E a s y f a m i ly r e c ip e s f r o m a c o u nt r y f a i r r ib b o n w i n n e r

Publicitywestern canada

Steph Hill604-681-6181 [email protected]

eastern canada



Learn to build your own confectionery masterpiece

ISBN 978-1-77050-213-09" x 11.5", 384 pages

$45.00, hardcover27 basic techniques and recipes and

14 advanced cakes, 200 photos and templatesFull colour throughout, index

rights: World, EnglishAvailable in Canada October 2014

Available in U.S. November 2014


Canadian Distributionfitzhenry & whiteside

905-477-97001-800-387-9776 [email protected]

U.S. Distributionmidpoint trade books


Rosalind Chan is a world-renowned cake decorator with a penchant for travel. In Creative Cakes she brings her globetrotting home, presenting 14 cakes inspired by the countries and flowers of places she’s visited. Japan, Thailand, China, Indonesia, the Phillipines, Russia, Australia, the U.S. and Canada all feature here, each with a beautiful cake and a story to tell.

This is a book designed for intermediate and advanced cake bakers, but with enough how-to photos and tips on the tools and basics of cake construction that beginners can follow along with ease. The cakes featured teach some of the most sought-after skills in cake making, from the perfect fondant and simple piping, to molding figures and making edible cake glue to hold your most exotic creations together. How-to photos, templates and beautiful full-page images of the final product make this book as pleasing to leaf through as it is to bake from. Creative Cakes contains all your favorite cake and confectionery recipes, including Red Velvet, Devils Food Cake, macarons and marzipan. If you are ready to build your own wedding cake, advance your skills, or simply learn how to make edible flowers, you will find your know-how in Creative Cakes.

Excerpt When I first sat down to write and sketch the content of this book, I wanted to not only teach my readers the art and skill of cake decorating but to encourage and inspire them to create their own wonderful pieces of sugar work. Through the use of moulds and cutters, I have managed in this book to push the creative side a little further whilst, at the same time, making life a lot easier for those who feel they are not as good at free hand.

Features/Why buy• How-to photos, templates, a glossary, and a

special tools list make everything clear and easyto follow for even the most complicated cakes

• This book covers everything from beginner cakesto advanced techniques and full-on creativeprojects

• Rosalind Chan has guest judged at cake eventswith other Food Network stars and is well-knownfor winning multiple awards in cake decorating

Rosalind Chan is a cutting-edge cake designer and international instructor. She holds several pastry degrees including a Masters in French Pastries from the Ritz Escoffier in Paris, and a Masters Diploma from The Wilton Cake Decorating School in Chicago, where she has been inducted into their Hall of fame, and is a Certified Master Sugar Artiste with the Michigan International Cake Exploration Societé. She’s a celebrity chef in Kuala Lumpur and Canada and has been featured on the Slice network.

Of related interest

Marketing


media campaignLive TV interviews in TorontoCooking demos and classesMedia campaign in Malaysia

Web marketingWebsite www.sugartiers.caSocial networking

Facebook, Twitter, Pinterest Blogger media campaign

BACK TO BAKINGby Anna Olson978-1-77050-063-1$40.00

THE ESSENTIAL GUIDE TO CAKE DECORATING by Jane Price978-1-55285-236-1$29.95

CAKES AND LOAVESby Ilona Chovancova978-1-55285-954-4$24.95

WILD SWEETSby Dominique and Cindy Duby978-1-55285-836-3$35.00

CREATIVE CAKES WORLD-RENOWNED CAKE DESIGNER ROSALIND CHAN PRESENTS 14 CAKES INSPIRED BY HER JOURNEYS AROUND THE GLOBE

Rosalind Chan

R O S A L I N D C H A N

H H

H H

World-renowned cake designer

Rosalind Chan presents 14 cakes inspired by

her journeys around the globe

C R E AT I V E C A K E S™™

TT

Publicitywestern canada

Steph Hill604-681-6181 [email protected]

eastern canada



Stay warm this winter with your barbecue!

ISBN 978-1-77050-249-96.5" x 8", 144 pages

$29.95, hardcoverFull colour throughout

Available in Canada December 2014





eastern canada


Rarely does barbecue come to mind in the sub-zero climates of winter, but Austrian grilling master Tom Heinzle has other ideas. Winter Grilling—already a bestseller abroad—is Heinzle’s testament to the joys of outdoor cooking, even when the outdoors would have most heading in.

Real grilling enthusiasts know that firing up the grill is not confined to any one season, and that in fact the blistering charcoal and wafts of hot air which emanate from the grill on a snowy winter’s day can produce a sensation that is uniquely exhilarating. With a set of hearty recipes tailored specifically to seasonal tastes, Heinzle introduces North American readers to a tradition that is sure to spark some new ideas and keep them burning all winter long.

Eschewing the usual hamburger/hot dog fare, Winter Grilling features recipes for wild game like boar, hare, turkey and duck, and couples them with seasonal sides like pumpkin, turnip, cabbage, fennel and sweet chestnuts. The additional use of unique and festive spices means a wonderland of possible flavours.

With recipes suited to all types of grill, be they wood, charcoal or gas, Winter Grilling is a savory way to stay warm this winter and a cookbook you’ll want to get your mittens on.

Features/Why Buy• Winter barbecue is a unique and untapped

concept for a North American cookbook• Grilling books make excellent gifts, and this

one is perfect for the griller who has already exhausted the market (especially so around Christmastime)

• Author is an international grilling champion, putting him on the radar of many non-German speaking readers previously left out in the cold

Known as “the innovative griller”, Tom Heinzle is dedicated to the fusion of traditional and more inventive culinary approaches. He lives in Vorarlburg, Austria, where he competes regularly in national and international grilling championships as captain of his grill-team, Tom’s Grillwerkstatt. He is a multi-award winner, and one of Austria’s leading experts on grilling and barbecue.

Of related interest

BARBECUE SECRETS DELUXE!by Rockin' Ronnie Shewchuk978-1-55285-949-0$29.95

SMOKING MEATby Jeff Philips978-1-77050-038-9$29.95

SLOW COOKINGby Joanne Glynn978-1-55285-580-5$24.95

WINTER GRILLING Tom Heinzle

THE SALT BOOKby Fritz Gubler and David Glynn978-1-77050-176-8$29.95

51

ZUTATEN:1 Huhn, grillfertig

80 ml Whisky oder guter Rum

1 EL Pimenton, mild

1 TL Knoblauchpulver

1 EL Curry

1 TL gutes Salz

½ TL Chilipulver

1 TL brauner Zucker

1 TL Kreuzkümmel

1 TL Zimt, gemahlen

selbst gesammeltes Bergkräuterheu oder Bio-Heu aus dem Gartencenter

Das Hühnchen auf der Dose (hier sitzt allerdings eine Ente auf

der Dose, Rezept siehe Seite 68) ist sicherlich der Eyecatcher auf

jeder Grillparty. Es gibt aber noch eine ähnlich spektakuläre Zube-

reitungsart, die auf praktisch allen gängigen Grillgeräten machbar

ist, vorausgesetzt, der Grill eignet sich zum indirekten Grillen und

hat einen Deckel.

hühnchen im heubeetDie Kräuter gründlich mit den Gewürzen vermischen. Das Kräuterheu in ca. 1 l Wasser und 80 ml Whisky oder Rum ca. 2 Stunden einweichen. Das Huhn mit dem eingeweichten Heu ausstopfen, außen kräftig mit der Gewürzmischung würzen und auf dem Grill bei 200 °C und indirekter Hitze 1½ Stunden grillen.

70

S PA R E R I B S M A L S O U N D M A L A N D E R S

Praktisch jeder Grillmeister wird von an seinen Ribs gemessen, darum gibt es eine so große Vielfalt an

Rezepten. Der Fantasie sind speziell bei Spare Ribs keine Grenzen gesetzt. Mit den folgenden 3 Versio-

nen meiner Spare Ribs möchte ich versuchen, Sie zu inspirieren.

Auch bei den Spare Ribs bevorzuge ich die sogenannte Trockenwürzung. Egal, wie ich die Ribs würze

und nach dem Grillen verfeinere, eines mache ich bei allen Versionen gleich: Ich ziehe zuerst die Kno-

chenhaut ab und lege die Rippchen für 2-3 Stunden dann mit der Fleischseite nach unten in Apfelsaft

ein, in den ich einen kleinen Schuss Apfelessig mische. Dieses Einlegen hat einen positiven Einfluss auf

das anschließende Grillen und macht das Fleisch zarter. Diese Ribs eignen sich zur Zubereitung auf dem

Smoker, dem Kugelgrill und auch auf jedem Gasgrill.

winterliche spare ribs

ZUTATEN:4 Reihen Spare Ribs, eingelegt in der Apfelsaft-Apfelessig- Mischungund ohne Knochenhaut

400 ml Apfelsaft etwas Apfelessig

WÜRZMISCHUNG:1 TL Kreuzkümmel, gemahlen

1 TL Röstzwiebeln, gemahlen

1 TL Knoblauchpulver

1 TL Salz

1 TL schwarzer Pfeffer, gemahlen

2 TL Paprika

2 TL Currypulver

½ TL Chilipulver

2 TL brauner Zucker

1 TL Garam Masala (indische Gewürz-mischung)

GLASUR FÜR DAS FINISH:3 EL Honig

1 TL frischer Ingwer, gerieben

1 TL Knoblauch, fein gehackt

2 EL Sojasauce

4 EL Apfelsaft

zusätzlich:

Alufolie

Frischhaltefolie

Für die Würzmischung alle Zutaten vermengen und anschließend die feuchten Ribs großzügig damit würzen, die restliche Würzmischung beisei-testellen. Die Rippchen in Frischhaltefolie einschlagen und 2–3 Stunden im Kühlschrank ziehen lassen.Die Ribs bei direkter Hitze auf der Fleischseite scharf angrillen und zusammen mit 100 ml Apfelsaft mit der Fleischseite nach oben in Alufole einschlagen. Dann bei 120 °C indirekter Hitze und geschlossenem Deckel 2 Stunden garen lassen.In der Zwischenzeit für das Finish Ingwer, Knoblauch, Honig, Apfelsaft und die restliche Würzmischung vermengen.Die Folie öffnen und die Fleischseite mit der Glasur bestreichen. Die Hitze im Grill auf ca. 200 °C erhöhen und die Rippchen bei geschlossenem Deckel ca. 10 Minuten glasieren.

128

reh nach art der jägersfrau

Kann auch als Vorspeise in der Tasse serviert werden

ZUTATEN:500 g Rehschulter, gewürfelt

1 Karotte, gewaschen und in Stücke geschnitten

1 Stange Staudensellerie, gewaschen und grob zerkleinert

2 Knoblauchzehen, halbiert

1 Zwiebel, fein gehackt

1 Zweig Rosmarin

2 Lorbeerblätter

750 ml Rotwein

500 ml Fleischbrühe

6 EL Olivenöl

3 EL Tomatenmark

1 Dose passierte Tomaten

Salz

Pfeffer aus der Mühle

eventuell etwas Trüffelsalz

Den Dutch Oven auf 20 glühende Kohlebriketts stellen und darin das Olivenöl erhitzen. Die Zwiebel mit etwas Tomatenmark andünsten. Reh, Gemüse, Kräuter, Rotwein, Brühe und passierte Tomaten zugeben. Den Dutch Oven zudecken, nochmals 12 glühende Briketts auf den Deckel geben. Danach das Fleisch etwa 2 Stunden weich schmoren. Das Fleisch und die groben Kräuter herausnehmen, die Sauce fein pürieren und eventuell mit Trüffelsalz und Pfeffer abschmecken. Das Fleisch in der Sauce servieren.

aus dem Dutch Oven


Understanding and enjoying the world’s best whiskies has never been easier

ISBN 978-1-77050-237-68" x 9.5", 192 pages

$24.95, paperback with flaps75 profiles, 50 photos


Available in Canada October 2014 Available in U.S. November 2014




When it comes to whisky, there are two types of people in the world: the ones that stop with their first sip, and the ones who go in for a second. If you’re drinking whisky, you likely pushed aside theat initial harshness and discovered that there is a depth to whisky’s taste. The overpowering alcohol sharpness fades away as your mouth acclimates, and with the second sip, you start enjoying the flavours earned by years of distilled grains maturing in barrels.

The Whisky Cabinet is a highly readable book that bypasses all the unnecessary technical jargon to answer consumer questions. Will aged whiskies be relevant to the future of the industry? What is the difference between small batch, single barrel and limited release whiskies? Is cask strength the true way to enjoy whisky?

There are a seemingly countless number of distilleries making more whiskies than ever before, and The Whisky Cabinet focuses on top-quality whisky distilleries to help you build your whisky cabinet. It takes you behind the craft, and teaches you why a great whisky is greater than the sum of its parts and more than just distilled alcohol aged in barrels. The distilleries covered range from some of the most popular names in the business, to small lesser-known distilleries that will help you impress even experienced whisky connoisseurs.

In a growing whisky world full of hype and marketing jargon, The Whisky Cabinet navigates straight to the centre of what really matters: enjoying some of the most delicious whiskies in the world. More than that, it does so with language that is easily understood.

The Whisky Cabinet is for a new generation of whisky drinkers.

Excerpt Whisky is often generalized and drank in the same way, even though there can be a significant difference between two products. It’s a matter of not treating all whisky the same, just as you wouldn’t treat a bottle of red and white wine the same way. We don’t find it strange to serve wine at different temperatures, in different glasses, or when it’s a special bottle to decant it and let it breathe for minutes or hours before it’s at its best. Great whisky benefits from these treatments just as a fine wine would.

Features/Why Buy• Perfect for the novice to experienced consumer• Review of 75 distilleries and products

recommended by the author• Covers topics relevant to whisky regions of the

Canada, Ireland, Scotland, United States, Japan, and growing whisky regions.

• Easy to read, jargon-free whisky book for today’s consumer

Mark Bylok is a life-long whisky enthusiast with published articles both online and in print form, including Spotlight Toronto and FoodSpotting.com. Known for taking the complexity out of topics, Mark writes about his passions and simplifies them to the most essential parts without the extra jargon. Mark lives in Toronto.

Of related interest

Marketing


media campaign

Web marketingWebsite www.whitecap.caSocial networking Facebook, Twitter, Pinterest


THE CANADIAN CRAFT BEER COOKBOOKby David Ort978-1-77050-193-5$29.95

JOHN SCHREINER’S OKANAGAN WINE TOUR GUIDE 2014by John Schreiner978-1-77050-230-7$19.95

THE 500 BEST VALUE WINES IN THE LCBO 2014by Rod Phillips978-1-77050-241-3$19.95

THE WHISKY CABINETYOUR GUIDE TO ENJOYING THE MOST DELICIOUS WHISKIES IN THE WORLD

Mark Bylok

ENTERTAINING WITH BOOZEby Ryan Jennings and David Steele978-1-55285-930-8$29.95


eastern canada



An essential reference to the best wines for your dollar

ISBN 978-1-77050-241-35" x 8.5", 256 pages

$19.95, paperbackTwo-colour, index

rights: World, EnglishAvailable in Canada November 2014

Available in U.S. December 2014




This is the seventh edition of the hugely popular Liquor Control Board of Ontario wine guide. Updated yearly, this new editon rates the vintages which will appear on Ontarian shelves in 2015, rating each wine on a five-star, value-for-money scale.

Out of an approximately 1500 wines tasted from the LCBO General Purchase and Vintage Essentials lists, Rod Phillips has chosen this year’s 500 most notable, with 100 new additions, as well as updated comments and ratings for previous entries. 500 Best Value Wines provides concise, no-nonsense descriptions of its catalog, with additional information on sweetness factor, grape variety, vintage year, and recommended food pairings. There is even space to add your own notes after you’ve tried Rod’s suggestion.

No wine consumer in the LCBO will want to head to the store without this definitive guide. And the appeal of this guide goes well beyond the LCBO—chances are you will find many of these wines in liquor stores and wine shops throughout Canada. So take advantage of good- to great-value wines which are available at reasonable prices, and try something new if you tend to buy the same wine time after time. With updated information and carefully researched reviews, this book is the most comprehensive LCBO wine guide there is. Bottoms up!

Excerpt Most of us describe wine in these terms: We say we like red wine that’s full bodied and rich, white wine that’s light and refreshing or rosé that’s slightly sweet. And when we’re looking for wine to go with dinner, we might think of a heavy red for steak or a lighter white or crisp rosé for a summer salad. What we don’t look for is a wine with flavours of black plums or raspberries, or notes of red grapefruit, black pepper or honey. And we certainly don’t say we love wines with flavours of wet stones, smoky tar or hard-ridden horses—the sort of descriptions loved by some wine reviewers. In short, you’ll find that the reviews in this book describe wines in the common-sense way most people think of them.

Features/Why Buy• Straightforward, easy-to-understand wine

reviews.• 500 wines and counting, this book is very

comprehensive and features 100 new wines from the previous edition.

• A space for notes underneath each wine review makes this book a wine journal as well.

Rod Phillips is the wine columnist for the Ottawa Citizen, author of four books about wine including Ontario Wine Country and five editions of The 500 Best-Value Wines of the LCBO, and contributor to magazines such as The World of Fine Wine, Vines, NUVO, Wine Access and Wine Spectator, Rod is known for his in-depth knowledge and understanding of wine. Named “Wine Person of Year” by the National Capital Sommelier Guild in 2000, Rod is a frequent judge at wine competitions throughout Canada and Europe.

Of related interest

Marketing


media campaign

Web marketingWebsite www.rodphillipsonwine.comSocial networking Facebook, Twitter, Pinterest


UNCORKED!by Shelley Boettcher and Darren Oleksyn978-1-77050-203-1$19.95

THE WINE LOVER’S JOURNAL978-1-55285-941-4$14.95

CRUSH ON NIAGARAby Andrew Brooks978-1-55285-980-3$19.95

500 BEST-VALUE WINES IN THE LCBO 2015THE DEFINITIVE GUIDE TO THE BEST WINE DEALS IN THE LIQUOR CONTROL BOARD OF ONTARIO

Rod Phillips

ONTARIO WINE COUNTRYby Rod Phillips978-1-55285-649-6$29.95


eastern canada


WHY SEALS BLOW THEIR NOSESCanadian Wildlife in Fact and Fictionby Diane Swanson, illustrations by Douglas PenhaleISBN 978-1-77050-250-5 , 10.25" x 10.25", 80 pagesblack and white, illustrated throughout, $12.95, paperback, Ages 6–9, Available in Canada November 2014, in U.S. December 2014

Did you know that hooded seals blow big red "balloons" out of their nostrils and ravens tobaggan head first down snowbanks? Fun facts as well as myths and stories from different cultures around the world comprise this lighthearted journey into Canadian wildlife. With a unique combination of lifelike and silly drawings, Why Seals Blow Their Noses is an extraordinary book that entertains while it informs, stimulating children's imagination in amusing and educational ways.

THE SINBUSTER OF SMOKY BURNThe Memoirs of a Student Minister on the Prairiesby Hugh W. Mckervill978-1-77050-251-2, 6" x 9", 192 pages$14.95, paperbackblack and white, 16 historical photographsrights: World, English, Available in Canada November 2014, in U.S. December 2014

It was 1955 when author Hugh W. McKervill first set foot in sparsely populated northern Saskatchewan to begin his summer job as a United Church student minister. A long way from his home in urban Ontario, McKervill had little idea of the adventures he would have and the bonds he would forge in this land of mud, mosquitos and pioneers.

A vivid glimpse into a way of life that has all but disappeared, and a look into the nature of the people who built lives for themselves in the often unfriendly conditions of the northern prairies. The Sinbuster of Smoky Burn is a magical story of the wisdom one young man gains in the mythic rural prairies and a wonderful chronicle of a largely unknown slice of Canadian history.

NEW FORMAT REPRINTS

LUPÉA wolf cubs first yearby Rebecca Grambo, photographs by Daniel J. CoxISBN 978-1-77050-248-2, 9" x 8", 48 pagesfull colour, images throughout, $14.95, paperback, Ages 4-7, Available in Canada November 2014, in U.S. December 2014

Join Lupé, a curious newborn wolf pup, as she and her brothers discover Yellowstone Park. Young readers will delight in seeing Lupé take her first wobbly steps outside the den, meet other animals, explore the forest, learn to communicate and join the pack. Beautiful photographs of the world’s oldest national park accompany this fun, fact-filled story.

w h i t e c a p b o o k s | n e w f o r m a t re p r i n t s | f a l l 2 0 1 4 | 20 w h i t e c a p b o o k s | n e w f o r m a t re p r i n t s | f a l l 2 0 1 4 | 21

THE TASTE OF BELGIUMby Ruth Van WaerbeekISBN 978-1-90980-818-8246 x 185mm, 320 pages,full colour throughout, $39.95, hardcoverAvailable in Canada October 2014

First published in 1996 but out of print for many years, Ruth Van Waerebeck’s wonderful compendium of Belgian recipes is finally back by popular demand. Belgium is a country that boasts more three-star restaurants per capita than any other nation—including France. Belgian cuisine is elegant comfort food at its best—slow-cooked, honest and satisfying. It’s Sunday meals, continental dinner parties, family picnics and the antidote to a cold winter’s day.

Here is the best of Belgian cuisine in 250 delicious recipes. Immerse yourself with classics like Veal Stew with Dumplings, Mushrooms and Carrots; Smoked Trout Mousse with Watercress Sauce; and Braised Partridge with Cabbage and Abbey Beer; along with staples like Flemish Carrot Soup, Steak-Frites, and Steamed Mussels. And don’t forget dessert—Belgian chocolate is widely regarded as the best on earth, and The Taste of Belgium includes some of the best recipes for Belgian sweets anywhere, including Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping and Little Chocolate Nut Cakes.

THE GEFILTEFEST COOKBOOKRecipes from the World's Best-Loved Jewish CooksForeword by Claudia RodenISBN 978-1-909166-25-7246 x 189mm, 160 pages$39.95, hardcoverfull colour throughoutAvailable in Canada June 2014

From the humble aubergine to the outstanding Friday night dinner, food plays an enormous part in Jewish identity and celebration. To coincide with the 2014 festival Jewish food charity Gefiltefest is producing its first ever Jewish cookbook, which showcases recipes from the world's best-loved Jewish cooks. This unique cookbook features their favourite recipes, encouraging the use of seasonal produce. Featuring writers from the UK, Australia, the U.S. and Israel, this cookbook is truly a celebration of Jewish recipes from around the world. The proceeds from the compilation will be donated to food-related charities.

grubtreetsTHE HEALTHY LUNCHBOXby Fiona BeckettISBN 978-1-909808-20-1222 x 222mm, 64 pages$14.95, softcoverfull colour throughoutAvailable in Canada November 2014

The Healthy Lunchbox takes nutritional standards as a jumping off point and anticipates both the needs and the wants of your child’s schoolyard diet. Presenting meals that are in equal measure both health-conscious and appetizing to the tastes of a growing child, award-winning food writer Fiona Beckett offers suggestions on what constitutes a “healthy” lunch, as well as detailing the portions appropriate for different children. Let Fiona show you how to customize a packed lunch to specific tastes, and how to deal with even the fussiest eaters. With tips on monthly meal-planning, shopping and hygiene, The Healthy Lunchbox packs everything you could want into one convenient book.

RAW SNACKSby Caroline FibaekISBN 978-1-90980-805-8240 x 170mm, 160 pages,full colour throughout, $24.95, paperbackAvailable in Canada July 2014

Spicy nuts, raw crunch chocolate truffles, dream bars, liquorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark’s leading raw food exponent, presents in her gorgeous book Raw Snacks. Fibaek provides inspiring recipes that will satisfy your taste buds the next time a craving for sugary, chocolatey or fat filled sweets hits.

Raw Snacks offers tips to quit comfort eating and ditch bad and unhealthy dietary habits once and for all. You’ll get practical advice on how to fight the craving for sweets, whilst learning how easy it is to replace unhealthy and fatty foods with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction—because nothing is as addictive as feeling good!

fall

g r u b s t re e t | c o o k b o o k s | f a l l 2 0 1 4 | 23 g r u b s t re e t | c o o k b o o k s | f a l l 2 0 1 4 | 22

2014

hot summer books

THE OKANAGANby Tanya Lloyd Kiji978-1-77050-231-4$19.95Available September 2014

JOHN SCHREINER’S OKANAGAN WINE TOUR GUIDE 5th edition978-1-77050-230-7$19.95Available July 2014

STREETEATS™ PORTLAND

by Jen ChanISBN 978-1-77050-202-4

5 x 8.5 w 96 pages$16.95 w paperback

full colour throughout rights: world

Available July 2014

BROCCOLI, LOVE, AND DARK CHOCOLATE

by Liz Pearson978-1-77050-211-6

$29.95Available Now

g r u b s t re e t | c o o k b o o k s | f a l l 2 0 1 4 | 24

THE BASIC BASICS COMBINATION &

MICROWAVE HANDBOOKby Carol BowenISBN 978-1-90980-807-2234 x 156mm, 160 pages$19.95, softcoverAvailable in Canada July 2014

This is THE essential reference book for all manner of microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and you’ll know precisely what temperature (for the combination oven), what setting (for a microwave) and how many minutes you need. Now entirely revised and updated for today’s higher-powered machines, the original edition of this best-selling handbook was published in 1988 and has never been out of print.

LA PATISSERIE DES REVESby Philippe Conticini & Thierry TeyssierISBN 978-1-90980-817-1270 x 250mm, 240 pagesfull colour throughout, $55.00, hardcover

Availale in Canada August 2014

La Patisserie des Reves (The Patisserie of Dreams) is the name given to a group of world famous French pastry shops, founded by pastry chef Philippe Conticini and entrepreneur and hotelier Theirry Teyssier.

Conticini and Tyssier’s recipe book of the same name, first published in French in 2012, is published in English to coincide with the exciting opening of La Patisserie des Reves’ first English location on Marylebone High Street in London. The book contains over 70 recipes for their signature pastries, including traditional Madeleines, Tuiles, Gateaux, Clafoutis, Tartes, as well as delights such as Saint Honore (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce).

WHITECAP BOOKS

Steph HillPublicist, Western Canada604.681.6181 ext 201, [email protected]

Larissa GaudetPublicist, Eastern Canada416.985.6036, [email protected]

Nick Rundall Publisher905.477.9700 ext. 244, [email protected]

Jesse MarchandAssociate Publisher604.681.6181 ext. 202, [email protected]

CUSTOMER SERVICE

Judy Ghoura905.477.9700 ext 225Email: [email protected]

TORONTO • 195 Allstate Parkway • Markham, ON • L3R 4T8 • Tel 905.477.6666 • Fax 905.477.9179VANCOUVER • 210–314 West Cordova Street • Vancouver, BC • V6B 1E8 • Tel 604.681.6181

SALES REPRESENTATIVES

Jeff Wallace British Columbia, Alberta, NWT, Yukon, and Nunavut778.434.2510, [email protected]

Lisa Pearce Manitoba, Saskatchewan204.489.4409, [email protected]

Tracey Dettman Chains, Library Wholesalers905.477.9700 ext. 214, [email protected]

Rowan DeHaanOntario Trade Sales905.477.9700 ext. 263, [email protected]

Hollister DollQuebec905.477.9700 ext. 207, [email protected]

Sonya Gilliss Atlantic Canada905.477.9700 ext. 250, [email protected]

WHITECAP BOOKS AND FITZHENRY & WHITESIDE CONTACT INFORMATION

|w h i t e c a p | w w w . w h i t e c a p . c a

ORDERING INFORMATION

Fitzhenry & Whiteside195 Allstate ParkwayMarkham, Ontario L3R 4T8T. 1-800-387-9776 • 905-477-9700F. 1-800-260-9777 • 905-477-2834Email: [email protected]

Midpoint Trade BooksAntonio Lorenzo27 West 20th Street, Suite 1102 New York, NY 10011

Ph: 212.727.0190Fax: [email protected]

FOR U.S. CUSTOMERS, MIDPOINT ORDERING INFORMATION

TERMS OF SALE

● All sales are 30 days net.

● All books, with the exception of damaged and out-

of-print books, are fully returnable between 3 and 12

months from invoice date.

● Claims for shortages and damages must be made

within 10 days of receipt of shipment.

● Fitzhenry & Whiteside will provide proof of delivery

within three months of invoice date.

● Backlist orders will be cancelled after 12 months.

● Orders for NYP titles will be cancelled after 15

months.

● No cash refunds, only credit against future purchases.

● We accept Visa/Mastercard/American Express.

● Minimum Order for retail discount $100 or 10 books.

● Shipments will not be made to past-due accounts.

RETURNS POLICY

Authorization is not required for eligible returns.

● Returns should include a copy of the original

invoice(s) or quote the invoice number(s).

● Books Not Accepted for Return ● Books invoiced less than 3 months or

more than 12 months from date of invoice ● Books that are soiled, damaged, or have

store markings or stickers ● Out-of-print books and remainders ● Books sold on a non-returnable basis ● Stripped covers ● Books that are not our publication ● Where our records indicate insufficient sales

to cover returns

● Shipping Errors and Damaged Books ● Shipping errors and books damaged in transit

must be reported immediately to the customer service department. The books may be returned, but the package must contain a clear explanation of the problem. Shipping Errors and Damaged Books returns must not be included with regular returns.

● How Books Should Be Returned ● All books must be accompanied by a packing

list showing quantity and ISBN for each title returned, original invoice number, date, terms of sale, and total number of cartons.

● The carton containing the packing list should be marked “PACKING LIST ENCLOSED”. Each carton should be numbered to indicate total number of cartons in shipment. e.g., “1 of 3”, “2 of 3”, “3 of 3”, etc.

● All cartons and packages must be wrapped securely and shipped prepaid. Credit will not be issued for books received in damaged condition resulting from improper packing by our customers.

DISCOUNT SCHEDULE

Assorted Trade Books10+ books or an order exceeding $100 (retail value) 40%

Assorted Trade Book (backlist only)10–35 books 40%36–99 books 42%100+ 44%

Calendars Outright sale 55%Assorted short discount over $100 20%

N.B. These discounts are based on assorted titles. It is not required to buy multiple copies of the same title to obtain higher discounts. The minimum 10 units or $100 retail value is easily attainable when you consider that the average retail price of a book is now $15.

ROSE MURRAY’S CANADIAN CHRISTMAS COOKINGThe Classic Guide to Holiday Feastsby Rose Murray ISBN 978-1-77050-192-8, 6.25" x 9.5", 168 pages2 colour, illustrated throughout, $19.95Available now

"A tribute to holiday tastes from history, from across the country and around the world" — Regina Leader-Post

"Just a flip through it would have Scrooge's mouth watering." — Books in Canada

"No nonsense . . . just good recipes." — Hamilton Spectator

Steeped in history and the many cultures of Canada, this book was first published in 1979 and provides a welcome, comprehensive guide to eating in the Christmas season. Learn to add something new to your yearly Christmas repertoire or to perfect an old favourite. With a charming mix of classic recipes and unexpected alternatives, Rose Murray's Canadian Christmas Cooking is an investment that will pay off every year. No dish from the season has been left out. Here you'll find an exhaustive collection of holiday baking recipes, full menus for different themed feasts for the big day and a special New Year's menu for the perfect ending to the holiday season.

Perfect your Christmas kitchen with classic recipes

from Rose Murray

Whitecap Books acknowledges the financial support of the Canada Council for the Arts and the Government of Canada through the Canada Book Fund (CBF). Whitecap Books also acknowledges the financial support of the Province of British

Columbia through the Book Publishing Tax Credit. This catalogue was printed in Canada.

Front cover image of Ellen Sanders from The Kitchen Table Cookbook. Back cover images of Apple Fritters

and Mussels from Gatherings.

whitecap books fall 2014 - fitzhenry & whiteside · 2017-05-29 · curbside: modern street food...

Documents