In the world's undersea realms, the superpowers are pressing. Climate change is ravaging the surface nations, and their militaries are surging into the oceans to seek out new resources to sustain their exploding populations. Now Truman McClusky, mayor of the underwater city, Trieste, must gather a team of operatives and travel the world to steal the most unique and deadly weapon ever invented for use underwater. War is looming, and to win a war, one must do whatever it takes, even if it means embracing your darker side.

Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War — in the trenches, behind the lines, and on the home front. Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war.Recipes for Victory presents domestic and military recipes used during the Great War.

Setting a Fine Table is a selection of dessert recipes from historic Fort York in Toronto. The recipes, from the officers' kitchens in the Fort, take you back to a time when food was truly local. The 30 recipes include the original, historic recipe as well as its modern equivalent. Each recipe is introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. With beautiful photographs as well as a bibliography of the historic cookbooks from which the recipes were drawn, this book will appeal to anyone interested in historic cooking and Canadian history.