Books
On this page you will find books that we have found to be interesting and wanted to
share with you. If there is a book you would like to recommend to us, please
get in touch.
| 100-Mile Diet |
|---|
 | An entertaining, informative, thought provoking book by a couple of Canadian writers about the trials and tribulations of their quest to eat only foods grown within 100 miles of their Vancouver home for a year. They share their experiences, motivations and challenges backed up by facts and statistics, but keeping it accessible and humorous. Read our full review |
| Locavore |
|---|
 | Locavore by Sarah Elton is a blueprint for Canada's local "good food" revolution, it describes how foodies, urbanites, famers, gardeners and chefs across Canada are creating a new local food order that is sustainable and can feed us all.
Read our full review |
| Pasture Perfect |
|---|
 | In 'Pasture Perfect; the far-reaching benefits of choosing meat, eggs and dairy products from grass-fed animals' Jo Robinson is championing a more natural way to raise livestock, by presenting compelling evidence that pasture raised is not only better for the animals, but also for the farmers, the planet and you!
Read our full review |
| Food Rules |
|---|
 | Michael Pollan, author of 'The Omnivore's Dilemma' and 'In Defence of Food', has distilled the research and advice of both previous books into 64 short rules to help us eat better for ourselves and for the planet. Read our full review |
| The Compassionate Carnivore |
|---|
 | With a full title of "The Compassionate Carnivore or, how to keep animals happy, save old MacDonald's farm, reduce your hoofprint, and still eat meat" this book from it's front cover let's you know it's purpose. And I feel it more than follows through in a light, positive manner that offers hope to those of us that do not want to give up meat, but have moral, ethical or health concerns about eating meat.
Read our full review |
| Holy Cows & Hog Heaven |
|---|
 | An accessible, thoughtful look at our industrial food system and the alternatives. Joel Salatin is an optimistic clean farmer who hopes to bring other clean food farmers and their local communities together, to work together towards a food system that is good for the environment, the farmers and the consumer. He hopes to educate and empower consumers to vote with their dollars to pursue a healthier, sustainable alternative to the industrial food system. Read our full review |
| Fat: An Appreciation of a Misunderstood Ingredient, with Recipes |
|---|
 | Fat by Jennifer McLagan is an award winning book that deserves a place on your shelves as not only a cookbook, but also an invaluable reference book and a generally entertaining read. With a common sense approach it sets out to enlighten us to the importance of fat for taste and health reasons, along the way sharing historical facts, anecdotes, quotations, and of course recipes. Read our full review |
| Bones: Recipes, History and Lore |
|---|
 | 'Bones: Recipes, History & Lore' by Jennifer McLagan is a reminder to us that meat and fish cooked on the bone is tastier and better for us. Alongside the recipes, she provides facts, anecdotes, and history, that all serve to inspire the reader to try different cuts and make the most of our most valuable resource - food. Read our full review |
| Fresh |
|---|
 | Fresh by John Bishop and Dennis Green, is a collection of more than ninety award-winning seasonal recipes made with local foods. The focus is on fresh, seasonal ingredients, with stories scattered through the book letting us know where the ingredients came from, who nurtured them and how they were harvested. Fresh is truly an homage to local, sustainable food and the people who bring it to the table. Read our full review |
| Fresh Canadian Bistro |
|---|
 | Fresh Canadian Bistro is a collection of recipes from top Canadian chefs assembled by Nova Scotia chef Craig Flinn. It seeks to answer the question 'what is Canadian cooking?' It is a celebration of fresh, local, seasonal foods, and less familiar ingredients; and encourages the 'let nothing go to waste' mentality. With amazing photography throughout this is a truly delicious look at Canadian fare that is bound to have your mouth watering and you planning a trip either to your kitchen or to one of the amazing restaurants mentioned. Read our full review |
| The Whole Beast |
|---|
 | The Whole Beast: Nose to Tail eating by Fergus Henderson with an introduction by extreme chef Anthony Bourdain, is more than a cookbook, it is a certified 'foodie' classic. In Henderson's words it is "a celebration of cuts of meat, innards, and extremities that are more often forgotten or discarded in today's kitchen" he feels it would be "disingenuous to the animal not to make the most of the whole beast" as there are "a set of delights, textural and flavoursome, which lie beyond the fillet." Read our full review |