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 | Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as culinary genius from critics and chefs alike. Borrowing heavily from French and Chinese tradtions, Susur defies the ubiquitous fusion label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. Susur: A Culinary Life offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's Peninsula Hotel and follow's the chef's major successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking--a 5,000-year journey that ends in the creation of his vibrant new cuisine. A remarkable subject deserves a remarkable book, and Susur is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes -- one describing Susur's development as a chef, the other featuring his most sought-after recipes -- are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, Susur is the definitive word on this cutting-edge chef. List Price: $ Price: $30.00   |
 | The most comprehensive guide to Canadian cheeses ever published. Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals and competitions Cheese and wine pairings. The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight. List Price: $ Price: $19.76 |
 | As executive chef of Vancouver’s renowned Lumière, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients. At Feenie’s, his new bistro, the fare is simpler but still sublime, prepared to the same high standards and with winning flavor and texture combinations that elevate casual dishes to a delicious new level. Collected here are more than 80 easy-to-prepare bistro favorites, including decadent brunch treats such as Brioche French Toast with Candied Pecans, Whiskey Maple Syrup, and Sour Cream Mousse; lunch and dinner favorites like Crab and Corn Chowder and Grilled Ahi Tuna Sandwich with Shiso Guacamole; and Feenie’s sly twists on casual classics, including his own deluxe version of the humble hotdog, Feenie's Weenies. Other chapters cover starters, salads, side dishes, and desserts. Forty luscious color photographs add additional inspiration, and chef’s tips and commentaries ensure that each recipe works perfectly. List Price: $ Price: $16.97 |
 | Profiles of Ontario's best in hospitality, with recipes. Simply the Best is a celebration of Ontario's finest inns, all of which have been judged to be the finest in their class. The book is a culinary journey featuring an original collection of 100 recipes from the inns. Breakfasts, salads, soups, and main courses are geared to each of the four seasons. The book also profiles the seven best Ontario wineries and includes a wine recommendation for each recipe, for example: - Harbour House Blueberry French Toast from Harbour House Hotel, Niagara-on- the-Lake - Roasted Plum Tomato Bisque from Trinity House Inn, Gananoque, paired with Colio Estate Wines Cabernet Franc - Chocolate Pâté from the Hillcrest, Port Hope. List Price: $ Price: $16.06 |
 | A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Featuring specialties from each section of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Or the haute-cuisine twist of adding local sirop d'erable to a terrine in Trois Rivieres? Featuring over 125 new recipes and traditional favorites, this new edition details the history, folklore details, and gastronomic stamp of each area of the province. List Price: $ Price: $15.96 |