Whitecap Books Ltd.

Quatre ingrédients, une explosion de saveurs : Bacon, Butter, Bourbon & Chocolate Cookbook vous invite à redécouvrir la cuisine avec audace.

The Perfect companion for all Women Travellers A Woman's Guide to World Travel" is a comprehensive travel guide and memoir designed for women of all ages and backgrounds interested in exploring the world. Drawing on the author's forty years of experience traveling across nearly 100 countries, the book highlights both the unique challenges and rewards women encounter on their journeys. It provides practical advice on every aspect of travel - from planning and budgeting to arrival and returning home-tailored for solo travelers, those with partners, group travelers, women with children, professionals, and those with special needs. Featuring detailed checklists and engaging chapters on shopping, bargaining, regional customs and ethical tourism, it combines personal anecdotes and lessons learned with invaluable insights into the evolving landscape of global travel. Essential topics like personal security, managing harassment, and interactions with men are explored, empowering women to travel confidently, assertively, and mindfully. Ultimately, it inspires women to embrace their adventurous spirit, prepare for any unexpected situation, and explore the world on their own terms.

For the meat-eater looking to incorporate vegetarian options into their repertoire; for the novice chef trying to develop new techniques; for the home cook who wants to dazzle with recipes that are bold, flavourful, and totally unique French-trained chefs Romain Avril and Richelle Tablang want to introduce you to The Vegan Bridge.From simple snacks and sides that add a vegan twist to a flexible meal, to showstopping vegan mains that will enthrall vegetarians and omnivores alike, Romain and Richelle demonstrate how incorporating vegan meals into everyday life can be done easily, without sacrificing taste or presentation.

This cookbook is about fish, seafood, and a diverse way of cooking styles to prepare them. Some of my best memories are of being on the water fishing. So much of who I am is because of my time with mother ocean, from searching out oyster beds on the Sunshine Coast to the cold weather spot prawn season and fishing salmon, cod, and even octopus in every imaginable weather pattern. My love and respect for fish and seafood has a long history and these memories have shaped who I am as a cook. There have been so many teachers in my life when it comes to seafood and cuisine. I have learned from the best fishmongers, culinary seafood icons, and to say this book is diverse would be an understatement. Learning how to open oysters with my dad or my mother teaching me how to clean fresh crab that I had just caught, it has all been one great journey for me. This is what this cookbook is all about, a different look at fish and seafood, something new to learn and a ton of inspiration for your next seafood adventure. The culinary force behind this cookbook is all these experiences. I can honestly say I am not a chef with a deep rooted singular culinary style or vision, I am truly a culinary globetrotter and I say that with pride. When a dish has Japanese roots its because I have spent years examining their ingredients, working along side Japanese cooks, learning, making mistakes and after 12-hour shifts going home to practice what I had learned until it was an extension of my soul. I love the spices and warmth of Indian cooking and this has come with great mentorship from Chef Rajeev Aurora who I worked with in my hotel days, I would come in on my day off and he would teach me how to make simple curries and some not so simple curries, this was also another great obsession of mine and still is. My culinary training is French based and there is a lot of that training in this book, from Chef Pascal teaching me how to make an authentic bouillabaisse, to Chef Robert Clark teaching me how to make the perfect bisque. I would have to say that my foundation of French technique-based cooking is one of my staples. Eating Dim Sum at 2 years old will definitely have an effect on someone who becomes a chef, and it did. Chinese cooking has had a deep impact on my culinary style, and I love how those ingredients can rock your taste buds and add so much adventure to food, especially fish. In one breath, fish and big bold flavors are really exciting but so is a delicate approach. Working in an Italian restaurant was another huge culinary leap for me, light sauces, fresh herbs, and a simple approach that Mediterranean cooking has is perfect for fish and if you break fresh ingredients down to their core, they can shine as bright as the sun and will always have a place in my heart and in this cookbook. Being a cook for over 20 years I have fallen in love with so many cooking styles throughout those years and they all have presence in this book, from tex-mex cooking from my family in the states to Spanish spices from working with Chef David Foot. This cookbook has it all and is unapologetically me to the core. I have taken all my experience and simmered it into a collection of fun approachable recipes you can do at home. I hope it inspires you to get some fish and get into the kitchen, It is one of the greatest joys my life has given me and I want to share that with you all. This cookbook if full of memories, stories, experiences and great food whether it's a simple dinner for family and friends or a special dish for a dinner party, this book has something for every occasion. Its fun, tasty and I hope you make these dishes your new signatures. I have cooked and eaten fish around the world and back and along the way I have saved memories and have been inspired by worldly flavors. This collection of recipes is truly for everyone, and I welcome you to the adventure.

Pie champion Denise Marchessault teams up with artist and photographer Deb Garlick for a visually stunning cookbook celebrating sweet and savoury pies. With whimsical illustrations and practical how-to images, The Artful Pie Project unlocks the secrets to a great pie. (Pssst...it's all in the pastry!) Featuring over 50 recipes covering the pie spectrum from galettes, to pastry dumplings and slab crumbles — plus French Canadian classics such as Tourtière and Tart au Sucre. Beyond pie, there are plenty of tips for dodging pie fails and creative ideas for using precious scraps of leftover dough. And because pies love company, there's a selection of accompaniments to partner with your favourite recipes. With mouth-watering photos and playful illustrations, The Artful Pie Project is sure to charm, and disarm, even the most apprehensive baker.

Humans have had a complicated history with wine for thousands of years. It has been a banal item in the daily diet and treated as a liquid treasure. It has been venerated as a gift from the gods and cursed as threat to social order. It has been considered healthy to drink as well as hazardous to health. In 9000 Years of Wine, Rod Phillips surveys this long story and places wine in the broad sweep of history. He shows how it has been linked to big social, cultural, and economic swings, how it has been caught up in wars and revolutions, and how it has had an impact on the lives of men and women for millennia.

Overwhelmed when you walk into the local wine store? Just trying to find that special gift for that special occasion? Looking for the perfect pairing for tonight's dinner? Or are you just tired of the same ol' same ol'? Let Rod Phillips, Canada's trusted wine expert, show you the way. With over 500 domestic and international wines categorized by vintage, appellation, alcohol content, price range, taste description — and Phillips' authoritative quality ratings system — Wines You Should Try will get you that perfect wine, no matter where you live in Canada. If you are on the lookout for top-quality inexpensive and mid-range wines, this succinct and sensible guide will give you the knowhow to discover great tasting, quality wines that you've never tasted before. Sure to become the go-to bible for Canadian wine lovers.

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.

A detailed culinary history supplemented with context-providing sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen: Recipes from Then and Now is an essential guide to the culture and food history of the Acadians.The aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot, buckwheat pancakes frying in a cast-iron skillet-these are the tastes and smells of traditional Acadian cooking, brought to life as never before in "The Kilted Chef" Alain Bossé's new book, The Acadian Kitchen: Recipes from Then and Now.Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian history, culture and the time-honoured foods that define its one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Indigenous, Creole and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients, and turn them into something delicious. With chapters on chowders, pies, preserves, classic desserts and much more, The Acadian Kitchen captures an extensive variety of Acadian dishes, both new and old.

A detailed culinary history supplemented with context-providing sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen: Recipes from Then and Now is an essential guide to the culture and food history of the Acadians.The aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot, buckwheat pancakes frying in a cast-iron skillet-these are the tastes and smells of traditional Acadian cooking, brought to life as never before in "The Kilted Chef" Alain Bossé's new book, The Acadian Kitchen: Recipes from Then and Now.Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian history, culture and the time-honoured foods that define its one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Indigenous, Creole and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients, and turn them into something delicious. With chapters on chowders, pies, preserves, classic desserts and much more, The Acadian Kitchen captures an extensive variety of Acadian dishes, both new and old.

A firefighter encounters many situations that require decisive action, but one that influenced Waterloo firehouse chef Patrick Mathieu more than most was the simple question posed to him at mealtime: "are you gonna cook, or clean up?"The Firehouse Chef is an account of Mathieu's culinary experience as a Canadian firefighter, preparing meals for his fellow firemen that have kept them well-nourished for over 15 years.With original recipes, as well as contributions by chefs from firehouses stretching from Newfoundland to British Columbia, this is a book that gets what it's like to prepare meals for households on the go. A team of firemen is just like a family, and The Firehouse Chef is sure to spark some new ideas in your own home with sizzling recipes such as:Old South Classic FireHouse Pulled PorkCauliflower Steaks with Salsa Verde Yukon Elk Chili with Chocolate and CinnamonThai Drunken NoodlesWhether you're looking for a simple starter, a gourmet dessert, or a hearty main, these recipes have been tried and tasted by test audiences who are not afraid to speak their mind! Filled with colourful anecdotes and sumptuous photography, get ready as Patrick Mathieu and firehouse chefs from across the country set the culinary world ablaze with the season's hottest cookbook.

Looking out over Newfoundland's breathtaking coastal scenery invokes a sense of timelessness, and it's this feeling that makes Newfoundland and Labrador one of Canada's most extraordinary regions. In Storm the Kettle, authors Elaine Feore and Joanne Goudie celebrate Newfoundland's strong connection to the past with an eye to the culinary world beyond its shores, maintaining a centuries-old love of food and commonwealth, but, at the same time, infusing them with a contemporary sampling of recipes from around the globe.It's often observed that Newfoundlanders take great pleasure in sharing food with the people around them, and Storm the Kettle encourages and updates this tradition, taking inspiration both from present-day Newfoundland restaurant culture as well as from the customary foods that have graced East Coast tables since Canada's earliest days. Recipes for Thai Beef Skewers, Greek Phyllo Chicken (with Lemon Béchamel Sauce), and Fattoush accompany the classic stew and seafood dishes that have long defined Newfoundland's unique culinary scene. Appetizers and sides like Turnip "Fries" with Crispy Prosciutto and Balsamic Dressing invite foreign tastes to time-honored staples. And for the purist, Feore and Goudie offer a generous helping of recipes that pay tribute to Newfoundland's essential export-cod-with selections such as Salt Cod Soup, Cod Tacos, and Poached Cod with Mixed Vegetables.Embellished with sidebars that detail Newfoundland's rich heritage and culinary evolution, Storm the Kettle is a unique book that reflects Newfoundland's enduring place on the Canadian menu, while looking at the food trends and tastes that influence it today.About the title: Newfoundlanders are famous for having their own way of saying things, be it with words, phrases or accent. On The Rock Storm the kettle means to boil water hastily in a kettle for a 'mug up' or cup of tea.

A celebration of British Columbia through a cook's palate and a photographer's lens, this cookbook highlights the province's diverse edible landscape, from the Pacific Ocean's seafood to Okanagan fruit. The seasonal layout pairs an eclectic collection of made-from-scratch recipes with evocative images, paying tribute to wholesome unprocessed foods and the skilled farmers who grow them. Seafood lovers will find plenty of ideas for enjoying the Pacific's bounty with recipes for halibut, salmon, oysters, mussels, clams and spot prawns. B.C.'s prized fruits are featured in summer pies, tarts, meringues and ice cream while fall and winter recipes showcase local pears, apples and cranberries. The Fraser Valley's meats appear throughout the book, as do the region's vegetables that make up vegetarian dishes like the award-winning Ratatouille Pie.There's even a section for getting back to basics with everything from stocks, to pasta, to honest-to-goodness real mayonnaise. British Columbia from Scratch features the province's most commonplace market ingredients, making this book as practical as it is beautiful.

In addition to winning lifetime achievement awards as a writer and poet, since 2010 Susan Musgrave has been the proprietor of Copper Beech House, a beautiful bed and breakfast that has for decades played host to authors and prime ministers, artists and adventurers who visit the remote archipelago of Haida Gwaii. In her first cookbook, the famous poet uses her humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life with stories gathered over decades. With its evocative tales and wild cuisine, this book offers a unique take on food that could only be developed living off the coast of British Columbia. More than collecting recipes, Musgrave follows the seasons with guides to gathering the freshest local ingredients for recipes that reflect Canada's wild West Coast. This book is a recommended read for fans of food, good humour and the Pacific Northwest. Why not include A Taste of Haida Gwaii in your next meal with one of these recipes: Hands-Free Cloudberry Jam Spruce Tip Mayonnaise Mussels Trudeau Rose Spit Halibut with Wild Rose Petals (Almost) Flourless Chocolate Torte with Thimbleberry Elderflower Liqueur Coulis

It is no secret that British Columbia's interior is home to some of the most picturesque and acclaimed wineries in the world. If you're seeking the perfect Gewürztraminer or a magnificent Merlot,John Schreiner's Okanagan Wine Tour Guide will pair exquisitely with your next foray into BC wine-whether it's on a trip to British Columbia's wine country or to the BC section of your local wine store. This definitive guide to 196 wineries in the flourishing Okanagan, Similkameen and Thompson River valleys, as well as the Kootenays, is glove compartment-friendly, but won't stay tucked away for long. Revised and updated maps, web and telephone contact information, tasting room hours, wine recommendations and profiles from Canada's most prolific writer of books on wine make this fifth edition ofJohn Schreiner's Okanagan Wine Tour Guide an indispensable touring companion.

Alberta is host to some of Canada's most stunning scenery, from aspen forests and farmland to wetlands and foothills. Many of the province's natural wonders, cultural treasures, historical sites and recreational spots are within a two-hour drive of Edmonton. Day Trips from Edmonton is a comprehensive guide to Alberta's best destinations-visit secluded, untouched natural areas or hotspots bustling with activities. Day Trips from Edmonton includes maps and photographs, and features an easy-to-follow format catered to suit the traveler's needs. Helpful details include:   Recreation information, historical tidbits, popular events, information on flora and fauna, and opportunities for further exploration. Perfect for planning an afternoon outing or a weekend away, Day Trips from Edmonton is the ultimate guide to this stunning part of Canada.

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.

Toronto boasts one of the most diverse food cultures in the world. Every night, the city comes alive as hundreds of restaurants, bistros, pubs and diners open for hungry patrons. Now, the city's appetite has been further rejuvenated with a veritable food-cart revolution, led by a diverse fleet of mobile gourmet-food options. With carts, trucks and wagons offering the traditional (barbecue, seafood and tacos) and the not-so traditional (British, Cuban and Greek fare), the streets of the Big Smoke are full of flavour. Written in an A-Z format for easy reference, this is the comprehensive guidebook to the best-known and most delicious street food in Toronto. StreetEats Toronto shares the stories of 40 of the city's best food carts, and features: profiles of the vendors behind each cart food-cart menus profiles of local street food players social media information for finding your favourite trucks details about local food festivals Written by celebrated Toronto-based food writer, Suresh Doss, this easy-to-use guidebook has all of the lip-smacking information you need for choosing and enjoying the best eats from the hottest, wildest and tastiest food carts in Toronto. The StreetEats series of books explores the street food phenomena happening in major cities across North America. Drawing on the expertise of local food writers, these books bring to life the food culture, character and flavour of their individual cities.

Devotees will tell you that eating these wonderful beasts is not only healthy but also very sexy. They insist there has to be some truth to the many myths that expound their aphrodisiac qualities and more than one reason why so many of them have been immortalized in numerous stories, poems and songs. Our primordial ancestors must have instinctively known that shellfish were not only good for the soul but also life sustaining. Having crawled from the ocean, one theory has it, our forebears remained seaside, feeding their brains on a diet of marine creatures for the roughly 10,000 years that it took them to learn to stand erect and head downtown.

Adam Hart's The Power of Food is for those of us who have the desire to live with "abundant health and happiness" every day. If you want to improve your well-being without making any drastic changes to your lifestyle or diet, and are motivated but just need the right guide, this book is for you.

Eric Akis is back with the long-awaited compendium of his bestselling Everyone Can Cook series. An all-new format takes the best of over 10 years of Eric Akis and puts it into one beautiful hardcover treasury. It's a must-have for any Akis fan and the perfect introduction to those who are just discovering Eric's simple and down-to-earth recipes. The book's numerous chapters provide concise recipes and cooking tips for preparing a vast array of dishes, such as soups, salads, sides, seafood, poultry, meats, vegetarian entrees, slow-cooker meals, pasta, rice, baked goods, desserts, and more. This book is the perfect gift for the home cook, no matter what their skill level. With detailed instructions, exact preparation and cooking times, serving sizes, and many fullcolour photographs, Everyone Can Cook Everything continues to prove that everyone really can cook!

"Quinoa is rapidly becoming one of our more popular superfoods. As a natural source of nutrients and with a high protein content, this versatile plant can be used in place of almost any grain, in any meal of the day-the perfect food for vegetarians. The Vegetarian's Complete Quinoa Cookbook is the only book you need to incorporate quinoa into a vegetarian diet. It features over 125 recipes, contributed by professional home economists, for quinoa-based meals that can take you right through the day."

From the author of the international bestseller Kitchen for Kids comes an all-new cookbook that encourages kid power in the kitchen. Everyday Kitchen for Kids makes every kind of recipe possible for when kids feel like cooking. The "re-engineered" cooking methods in the recipes help kids make amazing dishes they couldn't make otherwise. And with Everyday Kitchen for Kids, it's safety first all the way. None of the methods call for sharp knives, stovetop cooking or small motorized appliances. All the recipes are kid tested and approved, and accompanied by a full-colour photograph. Whether your children choose to make a savoury snack or a sweet treat, with this book you'll soon be saying to them, "Wow! You made this?"

Vanishing Vancouver: The Last 25 Years is a compelling mix of historical narrative, personal anecdote, and expert, local knowledge. Illustrated with more than 200 new images--the author's own watercolours and brush-and-ink drawings as well as archival and private photographs, hand-rendered maps, vintage postcards, advertisements, and other ephemera--this beautiful volume is essential and enjoyable reading for anyone interested in Vancouver's heritage, architecture, and history. Its focus on Vancouver's architecture and current issues make it the perfect complement to Kluckner's Vancouver Remembered, a complete history of the city.

Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker.

Discover the compelling stories of the brave and adventurous women whose lives were forever changed by the Klondike gold rush. When the steamship Portland docked in Seattle's harbour in 1897, a group of scruffy men and women walked down the gangplank. There was nothing remarkable about them, except they were dragging sacks stuffed with half a million dollars? worth of gold. Among them was Ethel Berry, who helped mine one of the richest claims in the Klondike. Compared to the tens of thousands of men, the number of women who joined the stampede was never high, but their impact was immense. They were miners, entrepreneurs, teachers, doctors, nurses, journalists, entertainers, missionaries, and mothers. Using diaries, letters, memoirs, newspaper accounts, and more than 50 archival photographs, Backhouse has carefully researched the stories of these women and provided us with intimate and intriguing portraits. After Women of the Klondike was first published in 1995 it quickly became a Canadian bestseller. Now, over fifteen years later, the stories of these women continue to fascinate and entertain us in this electronic edition. This edition also features user-friendly hyperlinked cross-references and footnotes.

In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time. Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love. Whether you're a novice cook, perhaps a young person who wants to make your first batch of brownies, or a more adventurous baker who's ready to tackle a wedding cake, this book provides fundamental formulas and guidelines, as well as sophisticated advice for any home baker.Try your hand at recipes such as: Chewy Molasses CookiesDelectable Fudge BrowniesTwo-Crust Caramel Apple PieRaisin Butter TartsWhole Wheat Carrot Sticky BunsChocolate Layer Cake with Caramel Frosting

As our schedules get busier it can become more and more difficult to find the time to prepare a healthy meal together, never mind to sit down and actually eat it as a family. Speaking as one mom to another, Deborah Anzinger shares the tools she uses to stay organized and keep the family coming together at the dinner table every night. In Cook, you'll find information suited to both the absolute beginner (including your child) and the seasoned cook. You'll also learn how to enlist your family members as your own personal sous-chefs, making mealtime a complete family experience from start to finish. Cook is the essential cookbook for a new generation of families. Easily searchable, and designed especially for the Kobo Vox, the Cook ebook offers the how-to's of the kitchen in the most accessible format ever. More than just a cookbook, Cook provides: o 190 thoroughly tested recipes o Weekly menus and shopping plans o Expert pantry-stocking techniques o Many under 30-minute meals o Countless tips on baking, cooking, and eating together

Following the success of the hit television series Everyday Exotic, Chef Roger Mooking and his producer Allan Magee bring together the most delicious of his 52 inspiring episodes. Using the concept of one main exotic ingredient, Roger demystifies the ingredient through its flavour and aroma, empowering the reader to embrace them in their cooking. Mix in your standard midweek recipes and you have new classics that your entire family will love. From Monday's standard meatloaf, to Sunday's traditional roast chicken, it's easy to learn how to embrace new taste sensations that turn those tired midweek recipes into fresh and exciting new meals. With Roger and the beautifully designed Kobo Vox edition of Everyday Exotic by your side, you have the perfect go-to guide for solving that seemingly impossible question, "What should I make for dinner tonight?" 

Everyday Flexitarian is the perfect guide to feeding your modern family. Nettie Cronish and Pat Crocker have created recipes that will satisfy everyone at your table. The main dishes can be tailored to both vegetarians and meat eaters, with instructions on when to separate the vegetarian portions, when to add the meat or fish, and what to add instead of meat to retain healthy protein levels. This is cooking for today! In Everyday Flexitarian you'll find: o a detailed pantry guide to everyday ingredients for the flexitarian diet  o information on what "organic" really means  o clearly colour-coded recipes that will please the most carnivorous meat lovers and strictest vegetarians  It's time to embrace a healthier and more sustainable diet. After all, who says meat has to be the centrepiece of every meal? 

The 50th anniversary edition of this BC classic will make a timeless keepsake.This is a biography and astonishing adventure story of a woman who, left a widow in 1927, packed her five children onto a 25-foot boat and cruised the coastal waters of British Columbia, summer after summer. Muriel Wylie Blanchet acted single-handedly as skipper, navigator, engineer and, of course, mum, as she saw her crew through encounters with tides, fog, storms, rapids, cougars and bears. She sharpened in her children a special interest in Haida culture and in nature itself. In this book, she left us with a sensitive and compelling account of their journeys.

A nuanced collection of historical fact, personal anecdotes, and local knowledge, Vancouver Remembered is a handsome ebook that pays homage to Vancouver's past. Kluckner brings the story of Vancouver's rich history to life using a unique mix of his own watercolour paintings, archival and private photographs, vintage postcards, hand-rendered maps, reproductions of vintage advertisements, and other ephemera. Focusing on the decades between World War II and Expo 86, Vancouver Remembered follows the decline and rebirth of what has become one of the world's most livable cities. Take this ebook on-the-go and follow along as Kluckner goes neighbourhood by neighbourhood peeling back layers of the past, looking beyond the surface and telling you what and who used to be there. His well-researched historical narrative combines with his own personal reflections on his hometown as he takes readers through the transitions and changes this city has experienced in the past 70 years. These stories give Vancouverites a new understanding of themselves and of their place.