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Leftovers: 200 Recipes, 50 Simple Master Preparations and 150 Delicious Variations for the Second Time Around

By Gunst, Kathy

New York: Harper/Perennial, 1991. 1st Pbk Edition. Softcover. New.

$17.50

A Taste of Streetsville

By Mississauga Library System

Winnipeg: L.Rassmussen, 1999. Recipes from the staff of the Strretsville Branch Library. First Thus.. Spiral Bound. As New.

$10.00

Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada
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Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada

By Duncan, Dorothy

Toronto: Dundurn Press, 2006. Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture. Canadians at Table is an introduction to the diverse culinary history of Canada. From the self-sufficient First Nations and early settlers to the convenience foods of today ....an overview of one of the most unique and fascinating food histories in the world and how it continues to change to serve Canadians from coast to coast. dians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.-"In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.". 1st Can Ed. Hardcover. New/New.

$30.00

The Ghost Orchard

By Humphreys, Helen

Toronto: HarperCollins Publishers , 2017. A ".. fascinating journey into the secret history of an iconic food. Delving deep into the storied past of the apple in North America, Humphreys explores the intricate link between agriculture, settlement, and human relationships. With her signature insight and exquisite prose, she brings light to such varied topics as how the apple first came across the Atlantic Ocean with a relatively unknown Quaker woman long before the more famed Johnny Appleseed; how bountiful Indigenous orchards were targeted to be taken over or eradicated by white settlers and their armies; how the once-17,000 varietals of apple cultivated were catalogued by watercolour artists from the United States’ Department of Pomology; how apples wove into the life and poetry of Robert Frost; and how Humphreys’ own curiosity was piqued by the Winter Pear Pearmain, believed to be the world’s best tasting apple, which she found growing beside an abandoned cottage not far from her home." The book includes "a selected glossary of apples that used to exist in North America but are now extinct" 239p.col.frontispiece . 1st Canadian Edition.. Hardcover. New/New.

$25.00

Recetario practico de dulces y licores Canarios

By Hernandez, Alma

Santa Cruz de Tenerife: Editorial Interinsular Canaria, 1982. Recipes for Sweets and Liqueurs from the Canary islands. 182p., illus [col] index. First Ediiton.. Laminated Hardcover. Very Good.

$30.00

Cooking Greek Style.

By Anon

Dallas,Texas: International Publishing, 1979. Small collection of Greek recipes for beginners. Booklet 32p.. Soft Cover. Very Good. Brochure/Pamphlet.

$5.00

Cooking Hawaiian Style.

By Anon

Dallas,Texas: International Publishing, 1979. Small collection of recipes from Hawaii for beginners. Booklet 32p. (X4) Condition : New. Soft Cover. As New. Brochure/Pamphlet.

$5.00

Entertaining the Slim Way

By Pappas, Lou Siebert

New York: Addison-Wesley, 1979. "Over 200 international recipes for meals of 100 calories or less." which include delcious Greek dishes as well !!208p. illus index (ffep missing). Reprint.. Soft Cover. Very Good.

$10.00

Cooking German Style.

By Anon

Dallas,Texas: International Publishing, 1979. Small collection of German recipes for beginners. Booklet 32p. Condition : New. Soft Cover. As New. Brochure/Pamphlet.

$5.00

Cooking Greek Style.

By Anon

Dallas,Texas: International Publishing, 1979. Small collection of Greek recipes for beginners. Booklet 32p.. Soft Cover. Very Good. Brochure/Pamphlet.

$5.00

Cooking French Style.

By Anon

Dallas,Texas: International Publishing, 1979. Small collection of French recipes for beginners. Booklet 32p. (X4) Condition : New. Soft Cover. As New. Brochure/Pamphlet.

$5.00

Finnish Cookbook

By Ontario Finnish Resthome Ladies Auxiliary

Winnipeg: L.Rassmussen Spiral bound cookbook with recipes from Finnish ladies in Sault Ste. Marie, Ontario. 68p. index. 1st Can Ed.. Spiral Bound. Fine.

$25.00

Pioneer Cooking in Ontario, Recipes from Ontario Historical Sites

Toronto: NC Press, 1981. Illustrated with vintage drawings by C.W.Jefferys. 1st Can Ed.. Spiral Binding. Very Good. Illus. by C.W.Jefferys.

$12.50

Country Cookbook

By Norwak, Mary

London: Chancellor Press, 2000. A delightful collections of recipes using fresh country produce. All family favourites, there are recipes for every occasion, from warming winter casseroles or soups, homemade chutneys or jams, to delicious treats. [first published by Paul Hamlyn 1976] 256p. .. Reissue.. Laminated HC. As New/No Jacket.

$25.00

Nothing More Comforting: Canada's Heritage Food
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Nothing More Comforting: Canada's Heritage Food

By Duncan, Dorothy

Toronto: Dundurn Press, 2003. Delicious recipes culled from the culinary columns first published in the "Century Home" Magazine. 280p. Signed by author on title page, Would make a nice gift. Signed by Author. 1st Can Ed.. Hard Cover. As New/New.

$30.00

A Kitchen in Corfu

By Chatto,James & Martin,Wendy

London: Weidenfeld & Nicolson., 1987. In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world.For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down.The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year.. Hard Cover. Near Fine/Near Fine.

$25.00

A Kitchen in Corfu

By Chatto,James & Martin,Wendy

London: Weidenfeld & Nicolson., 1987. A Kitchen in Corfu is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.. Pbk. Fine.

$7.50

The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
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The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

By Jenkins, Nancy Harmon

New York: HarperCollins, 2003. 1st US Ed... Hard Cover. New/New.

$35.00

Mediterranean Cooking
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Mediterranean Cooking

By Wolfert, Paula

New York: HarperPerennial, 1994. 320p.including an index, a list of suppliers and sources for ingredients and materials, a bibliography, and an index to recipes by course and country.. Rev Ed... Soft Cover. Very Good.

$12.50

Byron's New Home Cooking

By Ayanoglu, Byron

Toronto: Viking Press, 1993. The author is a Greek-Canadian and this book covers a wide range of different food,making use of fresh ingredients and clearly described,easy methods of cooking. Stamps on ffep. 1st.Can Ed... Soft Cover. Very Good.

$12.50

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