 Canadian General S to Z
 Arab
Cooking on a Saskatchewan Homestead Habeeb Salloum
Besides offering a great selection of traditional Middle Eastern recipes, Habeeb
Salloum (From the Land of Figs and Olives, $29.95) documents
a little-known chapter
of Canada’s immigrant history - the story of Saskatchewan’s Depression-era
Syrian community. Colour photos. Paper, 316 pp, $29.95.
 The Enlightened
Eaters' Whole Foods Guide
Rosie Schwartz
Schwartz, one of Canada's best-known nutritionists and a registered dietician,
explains the nutritional science behind phytochemicals, the compounds in plants
thought to give them their colour, flavour and aroma. New research indicates
that these "phyto foods" are beneficial and Schwartz demonstrates
how we can best incorporate them into our daily diet. Contains more than 100
healthful and delicious recipes. Softcover, 290 pp. $27.00.
 The Main{recipes}
Anthony Sedlak
The popular Food Network host showcases an ingredient - lamb chops, trout, ricotta, lentils, oregano - then demonstrates how to build a complete meal around it. Beyond that, the “timing is everything’’ boxes that accompany each recipe ensure that each recipe is ready at the same time and with the least hassle. Colour photos. Softcover, 200 pp, $29.95.
 The Best of Chef at Home
Michael Smith
Chef Smith is probably Prince Edward Island's most recognizable figure after Anne of Green Gables! His enthusiasm is hard to resist on TV and in his cookbooks. This is his most ambitious book in visual presentation and will appeal not only to his fans but those who like satisfying, yet uncomplicated recipes. His use of local ingredients and a sustainable kitchen philosophy is much in evidence whilst giving lots of freedom for variation. Softcover, 258 pp. $29.95.
 Chef
at Home
Michael Smith
The Food Network star takes his show off the road right into his
Prince Edward Island home. Along with recipes for the hearty dishes he
likes to serve to family and friends, Michael Smith tries to impart all
the hints the home cook will need to cook without recipes. Colour photos.
Softcover, 176 pp, $29.95.
 Food
That Really Schmecks
Edna Staebler
This beloved Canadian classic on Mennonite cooking has been released in a commemorative
edition in honour of Edna's passing, at the age of 101. With an introduction
by Rose Murray this is perfect for those of you looking to replace your stained
and splattered originals. If you aren't in the know these are classic country
recipes from the Mennonite communities of Ontario, interspersed with Edna's anecdotes
about cooking and life. Softcover, 334 pp. $32.95.
 Company's Coming Practical Gourmet Small Plates for Sharing
Edited by Laurie Stempfle
Company's Coming, you seem to have come a long way. The first title in the Practical Gourmet series captured the 2009 Cuisine Canada's Culinary Book Award in the cookbook category. What sets this book apart from earlier Company's Coming works is the sophistication of both the ingredients and the flavour combinations. Yet the methods remain as simple as ever - as emphasized in the intro to each recipe. Colour photos. Hardcover, 223 pp. $29.95.
 Friday Night Dinners
Bonnie Stern
In a very personal book, Bonnie Stern celebrates her past and present. She remembers the traditional Friday night dinners of her youth, updating them with the Middle Eastern flavours she has grown to love through travel in Israel. Whether caramelized onion mini quiches, roast chicken on a rack, or Ruthie’s apple cake, these are dishes which appeal to friends and family members of any age. Colour photos.
Hardcover, 309 pp. $50.00.
 Best of Heartsmart
Bonnie Stern
At last all those best loved recipes from the Heartsmart series are back with 100 fab new recipes bringing a more global and contemporary feel to this well received edition from Toronto doyen of all things culinary, Bonnie Stern. One of the best brunch sections with healthier options for all your breakfast favourites. Softcover 480 pp $34.95.
 Bonnie Stern's
Essentials of Home Cooking
Bonnie Stern
Bonnie Stern returns with a beautiful volume of tasty, uncomplicated recipes
and techniques that both a beginning and more accomplished home chef will use
again and again. Softcover, 198pp, $34.95.
 Desserts -- Revised Edition
Bonnie Stern
This special collection of desserts celebrates the 25th anniversary
of the Bonnie Stern Cooking School. Bonnie has updated these recipes
to include low-fat alternatives. These are recipes from a master
that stand the test of taste and time. Softcover, $21.00. Out of
Print/Unavailable
 Anita Stewart's Canada
Anita Stewart
A founder of Cuisine Canada, prolific author, and regular on CBC Radio’s Fresh Air, Anita Stewart is one of the foremost authorities on Canadian food. In this, her 14th book, Stewart celebrates our indigenous ingredients from source to table. With an eye to both historical and contemporary context, she shows how our great ethnic mosaic has shaped Canadian cuisine as we know it. Vignettes featuring ingredients, the people who grow and use them, and of course, recipes are set among photos, many by Anita Stewart herself, which capture the essence of agrarian Canada. Hardcover, 322 pp. $34.95.
 The Flavours of Canada
Anita Stewart
Written by a founder of Cuisine Canada, The Flavours of Canada represents a remarkable achievement. Not only does it bring together signature recipes from some of the best cooks across the country, it introduces us to some of the best sources of produce across the country and to the personalities behind the culinary forefront of this country. Colour photos. 224 pages. $24.95 Softcover.
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Rhubarb:
More than Just Pies 
A Year in Lucy’s Kitchen 
A
Matter of Taste 
Home
for Dinner