{"title":"Cooking, Food, Drinks","description":"","products":[{"product_id":"fat-back-and-molasses","title":"Fat-Back \u0026 Molasses by Ivan Jesperson","description":"\u003cdiv class=\"item-description\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eFat-back \u0026amp; Molasses\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a collection of favourite old recipes from Newfoundland \u0026amp; Labrador.\u003c\/p\u003e\n\u003cp\u003eIn addition to the homespun recipes, this book contains sketches and stories that also give a deep insight into the culture and life of a people very much in communion with nature and the joy of life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"item-description\"\u003e\u003cspan class=\"item-description__content\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"item-description\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cheader class=\"entry-header\"\u003e\n\u003ch2 class=\"entry-title\"\u003eIvan Jesperson\u003c\/h2\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cp\u003eLife began for Ivan in Piapot, Saskatchewan, the fourth son and sixth child of the village blacksmith, Art Jesperson.\u003c\/p\u003e\n\u003cp\u003eAfter his family moved to British Columbia, he went to sea at 15 and sailed coastal and deeps ships from Victoria, Vancouver and Montreal. After some time he was ordained into The United Church of Canada and sent to Newfoundland on his first pastoral charge. Rev. Ivan Jesperson arrived Newfoundland 1968 as clergyman for United Church on Fogo Island. There he compiled recipes of Newfoundland and Labrador in a cookbook entitled Fat-Back \u0026amp; Molasses. He also published an island newsletter entitled The Fogo Island Profile. Moving to St. John’s in 1972 he continued pastoral ministry in Wesley United Church until 1975 when he began Jesperson Printing \u0026amp; Publishing.\u003c\/p\u003e\n\u003cp\u003eJesperson left Newfoundland in 1987 and went on to the world of desktop publishing in Toronto and Ottawa. Retiring from business in 1992, he re-entered pastoral work of The United Church of Canada and served Aylwin Pastoral Charge in Kazabazua, Quebec until his retirement in 2000. Since retirement he has returned to British Columbia and lives in Victoria with his wife Mollie.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePublished:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eJanuary 1, 1974\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":32154653261920,"sku":"9780920502044","price":13.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/fatbac1.jpg?v=1587901438"},{"product_id":"east-coast-keto","title":"East Coast Keto by Bobbi Pike","description":"\u003cp\u003eWith over 120 amazing keto recipes, Bobbi Pike and her husband, Geoff, serve up the flavours and ingredients of the East Coast, with both original creations and traditional meals re-imagined as low-carb and ketogenic staples.\u003c\/p\u003e\n\u003cp\u003eHere you’ll find the Best Ever Breaded Chicken, Game Day Chili, Lasagna, Savoury Cheesy Biscuits, John Cabot Salmon, and Newfoundland Snowballs. With appetizers and fat bombs, main meals and decadent desserts, \u003cem\u003eEast Coast Keto\u003c\/em\u003e also delivers tips, lessons, and nutritional values to help simplify your ketogenic lifestyle.\u003c\/p\u003e\n\u003cp\u003eNow you can join the millions of people practicing a ketogenic approach to life, and do it the \u003cem\u003eEast Coast Keto\u003c\/em\u003e way.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cheader class=\"entry-header\"\u003e\n\u003ch3 class=\"entry-title\"\u003eBobbi Pike\u003c\/h3\u003e\n\u003cp class=\"entry-title\"\u003eBobbi Pike is the co-founder of the East Coast Keto community. She’s also the owner and artist at Bobbi Pike Art. She’s the bestselling author of the adult colouring book\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Colours of Newfoundland and Labrador\u003c\/em\u003e, and the sharable colouring book\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCome Colour with Me\u003c\/em\u003e. An art instructor and freelance writer, Bobbi is also a wife, mother, and a puppy\/kitty mom. A native of Spaniard’s Bay, Newfoundland, Bobbi Pike’s paintings exude her passion for her home province. Working from a studio in Topsail, she creates and sells her art through retail stores, galleries and online. 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Using readily available ingredients with a blend of local and international flavours, Marian provides everything you need, whether you’re a committed vegan or just starting out. Here you’ll find soups, salads, sauces, smoothies, pastries, pancakes, main dishes, delectable desserts, and much more. And there are full-colour photographs to help you create the perfect setting.\u003c\/div\u003e\n\u003cdiv class=\"\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"\"\u003eThe culmination of over forty years of exquisite, tried-and-tested vegan cooking, every recipe in \u003ci class=\"\"\u003eIsland Vegan\u003c\/i\u003e is health conscious, environmentally sound, and absolutely delicious!\u003c\/div\u003e\n\u003cdiv class=\"\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAuthor:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMarian Frances White\u003cbr\u003e\u003cstrong\u003eGenre:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCookbooks\u003cbr\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e: 7 x 1 x 9 in\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003cspan\u003e: 1 kg\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003ePublished:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOctober 31, 2019\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":32158193975392,"sku":"9781550817652","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/IslandVeganCVR-72RGBFA.jpg?v=1587819499"},{"product_id":"salt-cod-cuisine","title":"Salt Cod Cuisine: The International Table by Edward A. 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A treasure for any food lover.","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":32158197350496,"sku":"22666","price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/41T6qKe4TtL.jpg?v=1587819664"},{"product_id":"a-treasury-of-newfoundland-dishes-sally-west","title":"The Treasury of Newfoundland Dishes by Sally West","description":"\u003cp\u003e\u003cspan\u003eThis timeless cookbook, first published in 1958, includes hundreds of nutritious and delicious recipes, all of which were tested and approved by professional home economists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Treasury of Newfoundland Dishes has been a family favourite since it was first published in 1958. The Treasury includes hundreds of nutritious and delicious recipes, all of which were tested and approved by professional home economists. Despite being out of print since 1983, The Treasury has maintained its reputation as one of the best collections of authentic local recipes ever published. Homemakers across Newfoundland submitted thousands of recipes as well as local sayings and lore. From this collection The Treasury was created. Copies have been handed down from mothers to their children, given as gifts, used until they have fallen apart, and their absence mourned when replacement copies were no longer available. With this new edition, another generation can enjoy dishes which have long been celebrated at the tables of families throughout Newfoundland.\u003c\/span\u003e\u003c\/p\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":32278622994528,"sku":"9780980914405","price":19.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/treasury-newfoundland-dishes.jpg?v=1589487613"},{"product_id":"wine-tails-plan-52-perfect-weekends-in-wine-country","title":"Lonely Planet: Wine Trails; Plan 52 Perfect Weekends in Wine Country","description":"\u003cdiv class=\"product-details__description\" itemprop=\"description\"\u003e\n\u003cp\u003eLonely Planet's\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem\u003eWine Trails,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethe first book in Lonely Planet’s \"Perfect Weekends\" series, introduces the secret gems in well-known regions such as Napa and Sonoma, Tuscany, Burgundy and Rioja, and also explores off-the-beaten-path regions in Georgia, Greece and beyond.\u003c\/p\u003e\n\u003cp\u003eDetailed itineraries recommending the most interesting wineries and the best places to stay and eat in 52 wine regions near major cities make this perfect for travel enthusiasts who enjoy wine. Winemakers offer personal insights into what wines to taste and why they’re special and help you to understand a place, its people and their traditions through the wine that is made there. Gorgeous photography, maps and in-the-know authors complete the package.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-details__attributes\"\u003e\n\u003cdiv class=\"product-details__attributes-header\"\u003eSecond Edition\u003c\/div\u003e\n\u003cdiv class=\"product-details__attributes-header\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-details__attribute\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":32453615452256,"sku":"9781838696016","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/download_64_1af92297-b754-4dac-a353-d47cff4e0286.jpg?v=1684164621"},{"product_id":"from-rum-to-rhubarb-modern-recipes-for-newfoundland-berries-fruits-and-vegetables","title":"From Rum to Rhubarb: Modern Recipes for Newfoundland Fruits, Vegetables, and Berries by Roger Pickavance","description":"\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\u003cp\u003eIn this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restaurateur. He has extensively tested all of the recipes and showcased them in new and creative ways.\u003c\/p\u003e\n\u003cdiv class=\"section-bottom\"\u003e\n\u003ch4 class=\"no-margin\"\u003eAUTHOR BIO\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003ch3\u003eROGER PICKAVANCE\u003c\/h3\u003e\n\u003cp\u003eRoger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. He is the author of three cook books:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eFrom Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables\u003c\/em\u003e is his latest cookbook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eThe Traditional Newfoundland Kitchen\u003c\/em\u003e, nominated for the 2018 Heritage and History Book Award\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eAgnes Ayre’s Notebook: Recipes from Old St. John’s\u003c\/em\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eERIC COLBOURNE\u003c\/h3\u003e\n\u003cp\u003eEric Colbourne grew up in the small community of Lush’s Bight-Beaumont on the northeast coast of the province of Newfoundland and Labrador, Canada. His earliest memories are of the tales spun by village elders under the flickering light of oil lamps in the kitchen of the family home on the isolated island. This tradition of story-telling is captured in his first book \u003cem\u003eDisappeared: Stories from the Coast of Newfoundland\u003c\/em\u003e which has enjoyed international success.\u003c\/p\u003e\n\u003cp\u003eHis latest work, \u003cem\u003eDancing on AIR: A Tale of Vengeance, Mercy, and the End of the Death Penalty in Newfoundland,\u003c\/em\u003e published in October 2016 by Boulder Publications, represents an enduring fascination with the issue of capital punishment which he has researched extensively over many years in this country and around the world.\u003c\/p\u003e\n\u003cp\u003eColbourne was educated at Memorial University of Newfoundland, The University of Reading in the UK, and at McGill University in Montreal. He has enjoyed a varied career in education, community development, tourism and senior management in the public service of Nunavut and the NWT. He currently devotes his time to writing and historical research.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":32469631729760,"sku":"9781999491093","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/FromRumto.jpg?v=1594233934"},{"product_id":"ferment-a-guide-to-the-ancient-art-of-culturing-foods-from-kombucha-to-sourdough","title":"Ferment: A Guide to the Ancient Art of Culturing Foods from Kombucha to Sourdough by Holly Davis","description":"\u003cp\u003e\u003cb\u003eA gorgeous and inspiring resource on fermenting for cooks of all skill levels\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e120+ recipes for familiar and lesser-known cultured foods:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eCelebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eContains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet.\u003c\/li\u003e\n\u003cli\u003eWith a striking, luxe textured cover and engaging projects for amateur and experienced fermenters.\u003c\/li\u003e\n\u003cli\u003eHolly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\"This brilliant book will take you safely on many culinary adventures.\" —Fergus Henderson, chef and founder of St. JOHN Restaurant\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis cookbook will be the cornerstone of every preserving kitchen\u003c\/li\u003e\n\u003cli\u003eWith recipes and tips to use fermented products alongside culturally related meals\u003c\/li\u003e\n\u003cli\u003eIncludes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more!\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":32724757872736,"sku":"9781452175171","price":44.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/51jBeSr7bRL._SX360_BO1_204_203_200.jpg?v=1603123387"},{"product_id":"foragers-dinner","title":"The Forager's Dinner by Shawn Dawson","description":"\u003cp data-mce-fragment=\"1\"\u003eJoin professional forager Shawn Dawson on a guided tour of the forests, fields, bogs, barrens, cliffsides and shorelines of Newfoundland. Along the way, you’ll learn to identify more than 50 edible plants—including trees, weeds, berries, and fruit—and how and when to harvest them sustainably.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is a must-have book for anyone interested in food security, eating locally, and cooking with the freshest possible ingredients. Hundreds of full-colour photographs make\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eForager’s Dinner\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ea gorgeous and insightful journey into the natural bounty that surrounds us.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDawson also provides plenty of ideas for preparing and preserving what you pick. Also included are recipes featuring locally sourced wild food from more than a dozen of Newfoundland’s best-known chefs.\u003c\/p\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":32751370535008,"sku":"9781989417263","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/9781989417263_1.jpg?v=1604084695"},{"product_id":"bottoms-up-a-history-of-alcohol-in-newfoundland-and-labrador","title":"Bottoms Up by Sheilah Roberts Lukins","description":"\u003cp data-mce-fragment=\"1\"\u003eFull Title: Bottoms Up: A History of Alcohol in Newfoundland and Labrador\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1617, Lord Falkland’s colonists in Newfoundland were instructed to bring, among other things, 20 barrels of caske (ale), 90 bushels of malt, a malt mill, 4500 pounds of hops, 1 firkin of Aqua vitae, 1 firkin of canarie wine, and 1 firkin of methaglyne (mead). And so began the time-honoured tradition of countering the rugged Newfoundland environment with a nip of something stronger. Now, four hundred years later, from our famous kitchen parties to the bars and pubs of George Street, the history of our cultural traditions is intertwined with the history of liquor and beer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eBottoms Up\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the story of alcohol in Newfoundland and Labrador, and reveals how the drink helped shape so much of the province’s culture. What did Newfoundlanders drink 400 years ago? Where were the most popular drinking establishments of the past? Why does one of our streets have the most pubs per square foot in North America? Distilling four centuries of fact and anecdote, Sheilah Roberts Lukins serves up a revealing and often amusing survey of our fascination with good spirits.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAn official selection of Ochre Fest 2021\u003c\/h3\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":32795656847456,"sku":"9781550818017","price":21.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/bottomsup.jpg?v=1605275621"},{"product_id":"some-good-sweet-treats-by-jessica-mitton","title":"Some Good: Sweet Treats by Jessica Mitton","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSome Good Sweet Treats,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eJessica Mitton follows the success of her first cookbook, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSome Good\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, with the course that everyone’s been waiting for—dessert! With decadent chocolate delights, oat-based goodies, muffins, cakes, squares, and cookies, these recipes will satisfy your sweet tooth without the guilt. Because these sweet confections, baked wonders, and delicious desserts are made in ways that are healthier and more nutritious.  Now you can make truly tasty treats that are gluten and dairy free, incorporating healthier ingredients that will make everyone feel Some Good!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":32795674116192,"sku":"","price":21.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/sweettreats.jpg?v=1605280518"},{"product_id":"cook-more-waste-less-christine-tizzard","title":"Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers","description":"\u003ci data-mce-fragment=\"1\"\u003eCook More, Waste Less\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eoffers accessible solutions to a problem every home cook faces: waste. From grocery shopping tips to pantry storage ideas, this book is packed with strategies to get the most out of your food, whether it's fresh or frozen, ingredients a little past their prime, or leftovers.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWritten by food industry professional Christine Tizzard, who after seeing (and cringing at) the amount of wasted food during filming and photo shoots, and having many friends com\u003c\/span\u003e\u003cspan class=\"atm_keep-reading-flag\" data-mce-fragment=\"1\"\u003e\u003csmall data-mce-fragment=\"1\"\u003e\u003ci class=\"fa fa-arrow-down\" data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/small\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ee to her with their own food waste woes, knew she had to share the everyday low waste hacks she uses in her own kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInside there are over 100 adaptable recipes to enjoy, with plenty of flexibility for substitutions. Turn leftover broccoli and Swiss chard stems into a delicious au gratin. Use up your parmesan rinds in a soothing broth. Make a mouthwatering pot roast and turn the leftovers into a savory pie or beefy black lentil stew. Leftover rice? Rice pudding. Fruit going soft? Anything can be a marmalade. There are even ideas for face scrubs and dog treats.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFeaturing candid photography and zero waste tips from other chefs and producers, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCook More, Waste Less\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e gives you the tools to enjoy every last bite, save valuable dollars, and help reduce environment impact at the same time.\u003c\/span\u003e","brand":"Penguin Random House Canada","offers":[{"title":"Default Title","offer_id":39376997515360,"sku":"9780525610656","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/9780525610656.jpg?v=1633527173"},{"product_id":"food-culture-place-stories-traditions-and-recipes-of-newfoundland-lori-mccarthy-and-marsha-tulk","title":"Food, Culture, Place: Stories, Traditions, and Recipes of Newfoundland by Lori McCarthy and Marsha Tulk","description":"\u003cp data-mce-fragment=\"1\"\u003eMany homes in Newfoundland still hold well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFood Culture Place\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003ecelebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they’ve met. Through it all a runs a deep love of everything that it takes to harvest, hunt and prepare these foods to be enjoyed.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFood Culture Place\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eleads readers through a one-year food journey.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations written for today’s home cook.\u003c\/p\u003e\n\u003cdiv class=\"section-bottom\"\u003e\n\u003ch2 class=\"no-margin\"\u003eAUTHOR BIO\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003ch3\u003eLORI MCCARTHY AND MARSHA TULK\u003c\/h3\u003e\n\u003cp\u003eLori McCarthy is dedicated to the cultural foods of Newfoundland and Labrador through her company Cod Sounds and the Livyers Cultural Alliance. Her core values embrace locally sourced regional cuisine and wild foods from the land and sea; this is reflected in her food experiences and workshops.  Lori has been listed as a hidden gem in National Geographic and has been written up in Coastal Living as one of the eight great excursions in North America.\u003c\/p\u003e\n\u003cp\u003eMarsha Tulk grew up and married on the west coast of Newfoundland but raised her two boys on the east coast. She holds a Bachelor of Fine Arts (Visual) majoring in photography and printmaking and a Bachelor of Education (Secondary) from Memorial University of Newfoundland. Her love of photography started at a young age when she found her grandfather’s darkroom in the attic of the family’s 100-year-old home. In archiving his photographs, she found a window into the traditions of this island. It is her belief that a picture truly does silently speak a thousand words—putting food, culture, and place together has the potential to tell a thousand stories.\u003c\/p\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":39408917119072,"sku":"9781989417317","price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/FoodCulturePlace.jpg?v=1638043749"},{"product_id":"salt-beef-buckets-a-love-story-cookbook","title":"Salt Beef Buckets: A Love Story Cookbook by Amanda Dorothy Jean Bulman","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecipes and essays exploring the stories and culinary traditions of Newfoundland.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThree facts: 1. The culinary history of Newfoundland is unique and diverse. 2. Anyone can cook anything and make it delicious, so long as they prioritize local and seasonal ingredients. 3. Food tastes better when it is connected to stories and memory.  These are the core beliefs of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eSalt Beef Buckets: A Love Story\u003c\/em\u003e, an affectionate tribute to the land, the people, and their meals.\u003c\/p\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":39410087952480,"sku":"9781550819052","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/9781550819052-scaled-1024x1024.png?v=1638295299"},{"product_id":"taking-a-chance","title":"Taking A Chance: The First 25 Years of Fishers' Loft Inn by John \u0026 Peggy Fisher","description":"\u003cp\u003eA beautifully designed, professionally published, hard cover, 260-page coffee table book with stunning images. \u003cem\u003eTaking A Chance\u003c\/em\u003e includes over 80 recipes curated by a leading Newfoundland food writer, Roger Pickavance. Also included are 136 large pictures of Newfoundland's dramatic sea and landscapes, artists at work, the inn's kitchen garden, food, the Bonavista Biennale, profiles of those who helped build the inn, and adjacent attractions (theatre, whale watching, hiking, etc.).\u003c\/p\u003e\n\u003cdiv class=\"collapsible-drawer__container\"\u003e\n\u003cdiv class=\"collapsible-drawer__container-content\"\u003e\n\u003cdiv class=\"collapsible-drawer__container-title\"\u003e\n\u003ch5 class=\"common-title--secondary collapsible-drawer__title\" aria-expanded=\"true\" data-a8n=\"details-and-specs__title\"\u003eDETAILS\u003c\/h5\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"collapsible-drawer__content\"\u003e\n\u003cdiv data-a8n=\"details-and-specs__wrapper\" class=\"details-and-specs__wrapper\"\u003e\n\u003cdiv class=\"detail-product-specs__details-and-specs-item\"\u003e\n\u003cdiv data-a8n=\"detail-product-specs__items\" class=\"detail-product-specs__items\"\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--Format\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--Format\" class=\"detail-product-specs__label\"\u003eFormat: \u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--Format\" class=\"detail-product-specs__value\"\u003ePaper over Board\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--ProductDimensionsLabel\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--ProductDimensionsLabel\" class=\"detail-product-specs__label\"\u003eProduct dimensions:\u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--ProductDimensionsLabel\" class=\"detail-product-specs__value\"\u003e200 pages, 10 X 7 X 0.5 in\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--ShippingDimensionsLabel\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--ShippingDimensionsLabel\" class=\"detail-product-specs__label\"\u003eShipping dimensions:\u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--ShippingDimensionsLabel\" class=\"detail-product-specs__value\"\u003e200 pages, 10 X 7 X 0.5 in\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--ReleaseDate\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--ReleaseDate\" class=\"detail-product-specs__label\"\u003ePublished: \u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--ReleaseDate\" class=\"detail-product-specs__value\"\u003eApril 8, 2022\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--PublishedBy\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--PublishedBy\" class=\"detail-product-specs__label\"\u003ePublisher: \u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--PublishedBy\" class=\"detail-product-specs__value\"\u003eFishers Loft Inn\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--Language\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--Language\" class=\"detail-product-specs__label\"\u003eLanguage: \u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--Language\" class=\"detail-product-specs__value\"\u003eEnglish\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"detail-product-specs__item--Age\" class=\"detail-product-specs__item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__label--Age\" class=\"detail-product-specs__label\"\u003eAppropriate for ages: \u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__value--Age\" class=\"detail-product-specs__value\"\u003eAll ages\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-a8n=\"isbn-items\"\u003e\n\u003cdiv data-a8n=\"detail-product-specs__isbn-item--ISBN-13\" class=\"detail-product-specs__isbn-item\"\u003e\n\u003cspan data-a8n=\"detail-product-specs__isbn-label--ISBN-13\" class=\"detail-product-specs__isbn-label\"\u003eISBN - 13:\u003c\/span\u003e\u003cspan data-a8n=\"detail-product-specs__isbn-value--ISBN-13\" class=\"detail-product-specs__isbn-value\"\u003e9781778350726\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fishers' Loft Inn","offers":[{"title":"Default Title","offer_id":39467380801632,"sku":"9781778350726","price":59.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/275859526_5016098071802729_551928235528335867_n_1.jpg?v=1649439580"},{"product_id":"scraps-wilt-weeds-turning-wasted-food-into-plenty-by-mads-refslund-and-tama-matsuoka-wong","title":"Scraps, Wilt \u0026 Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong","description":"\u003cspan class=\"a-text-bold\"\u003eInventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eScraps, Wilt, and Weeds\u003c\/span\u003e\u003cspan\u003e features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs.\u003cbr\u003e\u003cbr\u003eRefslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.\u003c\/span\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":39468241748064,"sku":"","price":45.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/61K8rDLE8fL._SX403_BO1_204_203_200.jpg?v=1649699750"},{"product_id":"honey-connoisseur-selecting-tasting-and-pairing-honey-by-c-marina-marchese","title":"Honey Connoisseur: Selecting, Tasting, and Pairing Honey by C. Marina Marchese","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eFrom honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eLike wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Honey Connoisseur\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter a brief explanation of how bees produce honey, the authors introduce the concept of \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eterroir\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBeautifully illustrated and designed, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Honey Connoisseur\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the perfect book for foodies and locavores alike.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePraise for \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Honey Connoisseur:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way.\" -- Max McCalman, author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eMastering Cheese\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eCheese: Connoisseur's Guide to the World's Best\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Cheese Plate\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ebr\u0026gt;\u003cbr data-mce-fragment=\"1\"\u003e\"Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert.\" -- Julian Niccolini, Owner of The Four Seasons Restaurant, New York City\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible!  \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Honey Connoisseur\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis truly a great book.\" -- John Barricelli, author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Seasonal Baker\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Sono Baking Company Cookbook\u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled.  Together, they have composed the preeminent book about honey and its regional culinary food pairings.\" -- Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":39468242829408,"sku":"9781579129293","price":32.45,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/51o6wvey12L._SX498_BO1_204_203_200.jpg?v=1649700052"},{"product_id":"east-coast-keto-2-by-bobbi-pike","title":"East Coast Keto 2 by Bobbi Pike","description":"\u003cp\u003eJust when you thought it was impossible to find ketogenic meals that the whole family can enjoy, Bobbi Pike and her husband, Geoff, return with another generous serving of low-carb keto dishes that will have even the most finicky eater in the family asking for seconds.\u003c\/p\u003e\n\u003cp\u003eWith over 100 new keto recipes,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEast Coast Keto 2\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewill teach you how to enjoy all the foods you love—\u003cem\u003eketofied\u003c\/em\u003e! From show-stopping appetizers and entrees to delicious fat bombs and mouthwatering desserts, Bobbi and Geoff help you simplify your keto lifestyle the East Coast way. With tips, lessons, quick facts, and traditional meals made healthy,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEast Coast Keto 2\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eoffers all the flavours you love with zero guilt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePublish date:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMarch 31, 2021\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eISBN:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e9781550818727\u003c\/span\u003e\u003c\/p\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":39515612545120,"sku":"","price":34.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/products\/East-Coast-Keto-2.jpg?v=1658253774"},{"product_id":"copy-of-the-screen-travelers-guide-real-life-locations-behind-your-favorite-movies-and-tv-shows","title":"The Encyclopedia of Cocktails by Robert Simonson","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984860668 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"721.219\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003eA lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and \u003cem\u003eNew York Times\u003c\/em\u003e cocktail and spirits writer, Robert Simonson.\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003e“\u003cem\u003eThe Encyclopedia of Cocktails\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information.”—Toby Maloney, founder of The Violet Hour and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Bartender’s Manifesto\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eHow did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Encyclopedia of Cocktails\u003c\/em\u003e, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ecocktail and spirits writer Robert Simonson’s witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn’t a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThe Encyclopedia of Cocktails\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eis perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It’s both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout The Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eROBERT SIMONSON\u003c\/b\u003e\u003cspan\u003e writes about cocktails, spirits, bars, and bartenders for the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e. He is also contributing editor and columnist at PUNCH. His books include \u003c\/span\u003e\u003ci\u003eThe Old-Fashioned\u003c\/i\u003e\u003cspan\u003e (2014), \u003c\/span\u003e\u003ci\u003eA Proper Drink\u003c\/i\u003e\u003cspan\u003e (2016) and \u003c\/span\u003e\u003ci\u003e3-Ingredient Cocktails\u003c\/i\u003e\u003cspan\u003e (2017), which was nominated for a 2018 James Beard Award. He was also a primary contributor to \u003c\/span\u003e\u003ci\u003eThe Essential New York Times Book of Cocktails\u003c\/i\u003e\u003cspan\u003e (2015). Simonson won the 2019 Spirited Award for Best Cocktail and Spirits Writer, and his work, which has also appeared in \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eNew York\u003c\/i\u003e\u003cspan\u003e magazine, and \u003c\/span\u003e\u003ci\u003eLucky Peach,\u003c\/i\u003e\u003cspan\u003e has been nominated for a total of eleven Spirited Awards and two IACP Awards. A native of Wisconsin, he lives in Brooklyn.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cdiv class=\"slot product-listen show\"\u003e\n\u003ca name=\"#listen-to-a-clip\" id=\"listenToAClip\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House Canada","offers":[{"title":"Default Title","offer_id":39834846658656,"sku":"9781984860668","price":34.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/9781984860668_1.jpg?v=1698152358"},{"product_id":"cook-more-waste-less-zero-waste-recipes-to-use-up-groceries-tackle-food-scraps-and-transform-leftovers-copy","title":"Anne-Marie Bonneau - The Zero-Waste Chef - Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet","description":"\u003cdiv class=\"mb-4\"\u003e\u003cb\u003e\u003ci\u003e*SILVER WINNER for the 2022 Taste Canada Award for Single-Subject Cookbooks*\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e*SHORTLISTED for the 2021 Gourmand World Cookbook Award*\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eA sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn her decade of living with as little plastic, food waste, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003estuff\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eas possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that \"zero-waste\" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ethousands\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eof people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin.\u003cbr\u003e\u003cbr\u003eIn her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers.\u003cbr\u003e\u003cbr\u003eRescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.\u003c\/div\u003e","brand":"Penguin Random House Canada","offers":[{"title":"Default Title","offer_id":41421176307808,"sku":"9780735239784","price":32.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/9780735239784.jpg?v=1730920986"},{"product_id":"the-foragers-dinner-by-shawn-dawson-copy","title":"What’s for Supper: Home-cooked meals from Bonita’s Kitchen to Yours","description":"\u003cp\u003e\u003cspan\u003eBonita Hussey’s Newfoundland childhood was spent playing outdoors and along the ocean. In the evenings, she would burst through the door and call out to her mom: “WHAT’S FOR SUPPER? This collection offers dozens of ways to answer that question: easy-to-make, satisfying, and delightful dishes guaranteed to please.\u003c\/span\u003e\u003c\/p\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":42215352008800,"sku":"9781998220250","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/Whats-for-Supper-scaled.jpg?v=1754919365"},{"product_id":"mead-the-libations-legends-and-lore-of-historys-oldest-drink-by-fred-minnick-copy","title":"From Silence to Suffrage: Women’s Path to Citizenship in Newfoundland, 1803-1949  Margot I. Duley","description":"\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\u003cp\u003e\u003cem\u003eFrom Silence to Suffrage\u003c\/em\u003e reveals the remarkable history of how Newfoundland women won the right to vote, despite fierce opposition.\u003c\/p\u003e\n\u003cp\u003eDuley documents the long struggle of Newfoundland women to organize on their own behalf, starting in the early nineteenth century. She follows the women’s temperance movement, along with public debates about poverty, domestic violence, alcohol abuse, prison reform, and other issues considered too delicate for “respectable” women to discuss.\u003c\/p\u003e\n\u003cp\u003eShe reveals the lives of women leaders—mostly long-forgotten—who fought for change in the face of fierce resistance. They include Armine Gosling, a remarkably advanced thinker for her time, among other inspiring suffragists who took up the cause.\u003c\/p\u003e\n\u003cp\u003eThrough persistence, the Newfoundland Women’s Franchise League overcame determined political opposition and popularized the once radical idea of women voting and running for office.\u003c\/p\u003e\n\u003cdiv class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--uw_custom_product_tab panel entry-content wc-tab\" id=\"tab-uw_custom_product_tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-uw_custom_product_tab\"\u003e\n\u003cdiv class=\"section-bottom\"\u003e\n\u003ch3 class=\"no-margin\"\u003eAuthor Bio\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003ch3\u003eMargot I. Duley\u003c\/h3\u003e\n\u003cp\u003eMargot I. Duley received a BA from Memorial University of Newfoundland and Labrador, an MA from Duke University, and a PhD from the University of London, where she was a Rothermere Fellow. Her scholarly interests include the history of women’s movements, especially in India, the United States and Newfoundland, and international women’s alliances.  She is co-editor and chief contributor to the \u003cem\u003eCross-Cultural Study of Women \u003c\/em\u003eand serves on the board of Persistence Theatre Company.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFrom Silence to Suffrage\u003c\/i\u003e reveals the full history of how Newfoundland women won the right to vote, despite fierce opposition. It builds on historian Margot Duley’s pathbreaking study of the Newfoundland women’s suffrage movement (\u003ci\u003eWhere Once Our Mothers Stood We Stand\u003c\/i\u003e, published in 1993) with newly uncovered information and deeper research.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":42353780949088,"sku":"9781998220274","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/9781998220274.jpg?v=1760632268"},{"product_id":"from-silence-to-suffrage-women-s-path-to-citizenship-in-newfoundland-1803-1949-margot-i-duley-copy","title":"The Mill Girls: The Newfoundland women who transformed Canada’s industrial heartland - Heather Barrett","description":"\u003cp style=\"font-weight: 400;\"\u003eJoin Heather Barrett on an extraordinary journey as she uncovers the mystery of the Mill Girls. Using humour, drama, and heartwarming tales, their story illuminates the 1940’s exodus of young single women from the then country of Newfoundland to Cambridge, an industrial city in Ontario.\u003c\/p\u003e\n\u003cp\u003eThe Mill Girls invaded Canada like a tidal wave, transforming the demographics, culture and economics of an entire region, and launching a feminist offensive before the word itself existed. Who were they? Why did they leave Newfoundland? And why did their stories vanish? This new book reads like a whodunnit, with heaping doses of comedy and inspiration.\u003c\/p\u003e\n\u003cdiv class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--uw_custom_product_tab panel entry-content wc-tab\" id=\"tab-uw_custom_product_tab\" role=\"tabpanel\" aria-labelledby=\"tab-title-uw_custom_product_tab\"\u003e\n\u003cdiv class=\"section-bottom\"\u003e\n\u003ch3 class=\"no-margin\"\u003eAuthor Bio\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003ch3\u003eHeather Barrett\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\"\u003eHeather Barrett was born and raised in St. John’s, Newfoundland and Labrador, where she still lives with her family. She holds a Bachelor of Music from Memorial University of Newfoundland and a Master of Arts in Journalism from Western University in London, Ontario.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eHeather is a journalist and storyteller, and an international award winning radio documentary producer.  She is also a long-time producer and host with the Canadian Broadcasting Corporation, based in St. John’s. When she’s not telling stories, Heather is an avid knitter and an avid runner, but not at the same time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Boulder Books","offers":[{"title":"Default Title","offer_id":42353836261472,"sku":"9781989417614","price":27.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/BOUL_MillsGirls_Cover.v6LR.jpg?v=1760632913"},{"product_id":"some-good-sweet-treats-by-jessica-mitton-copy","title":"Some Good Healthy Comforts - Jessica O'Leary","description":"\u003cp\u003e\u003cstrong\u003eFrom the award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSome Good\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSome Good: Sweet Treats\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSome Good: Healthy Comforts\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eredefines the idea of “comfort foods” to bring recipes that are both good for the soul and nutritious and healthy for the body.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSome Good: Healthy Comforts\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a gluten-free and dairy-free cookbook that is sure to bring you comfort and bliss. Written by Newfoundland-born, award-winning cookbook author and nutritional consultant Jessica O’Leary, this cookbook is the third in her\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSome Good\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eseries. With 80 recipes, the book offers a great variety of comforting dishes, from warming soups to satisfying mains and delightful desserts. Staying true to Jessica’s brand of “nutritious food with amazing flavour,” these recipes all deliver a delicious experience with a healthy twist.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Breakwater Books","offers":[{"title":"Default Title","offer_id":67620630921312,"sku":"9781778530876","price":26.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/SomeGoodHealthyComforts_CVR-300_600x800_7a40c869-6fcf-4ca8-9c95-36ba81612632.webp?v=1791310674"},{"product_id":"the-art-of-mixology-mocktails-copy","title":"Dinks and Drinks - A Picketball Cocktail Book","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984860668 isbn-related seemoreenable show opened\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch4 class=\"slot-header\"\u003e\n\u003cb\u003e\"This is as satisfying as an overhead smash.\" - \u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/h4\u003e\n\u003ch4 class=\"slot-header\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eRaise a glass to the joy of pickleball! This collection of 40+ delicious pickleball-inspired drink recipes is perfect for anyone who loves the game - and a well-crafted courtside cocktail.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhat could be more perfect than a gorgeous, sunny day filled with rounds of pickleball with friends and rounds of well-crafted cocktails to toast your game? Whether you're packing refreshments along with your paddle or just seeking pickleball vibes at your next soiree, this cocktail book serves what you need.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor picklers of all levels, here are drink recipes inspired by pickleball phrases and terminology, including:\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCucumber-infused Backspin Spritz\u003c\/li\u003e\n\u003cli\u003eTequila-tastic Midcourt Margarita\u003c\/li\u003e\n\u003cli\u003eThe Pickletini: a classic with a briny twist!\u003c\/li\u003e\n\u003cli\u003eTropical-themed Paddle Punch\u003c\/li\u003e\n\u003cli\u003eFizzy and fabulous Aperol Approach\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 class=\"slot-header\"\u003e\n\u003cbr\u003e\u003cspan\u003eGreat for pregaming, post-gaming, or sipping courtside between rounds, these libations are easy to prepare and delightful to drink. With colorful photography and a fun design, this vibrant little volume also includes an overview of key cocktail-making equipment and bar ingredients, instructions for crafting flavorful syrups, and coaching on how to put some topspin on a serving glass with the perfect decorative rim.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEASY-TO-MAKE DRINKS: Each of the 42 recipes is easy to assemble in the kitchen or on the court. Calling for everyday ingredients and simple techniques, these are perfect for all levels of cocktail-makers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGIFT FOR PICKLEBALL FANS: Picklers from 21 to 101 will delight in making delicious drinks inspired by the game. This cocktail recipe book makes a great gift for a pickleball partner, a favorite foursome, or any enthusiastic player. Pair with a bar tool or paddle-shaped snack tray to create a winning package.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCOCKTAILS ON THE GO: This book's handy size makes it perfect for tucking into your duffle bag, along with a cocktail shaker, fresh ingredients, and your gear for an impromptu courtside party. Perfect for:\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePickleball lovers\u003c\/li\u003e\n\u003cli\u003eCocktail enthusiasts\u003c\/li\u003e\n\u003cli\u003eAnyone looking for summery drink recipes\u003c\/li\u003e\n\u003cli\u003eGift-giving to pickleball partners and fans for birthday, thank you, housewarming, or just for fun\u003c\/li\u003e\n\u003cli\u003eFun stocking stuffer or white elephant gift\u003c\/li\u003e\n\u003cli\u003eItem weight ‏ : ‎ \u003cspan style=\"font-size: 0.875rem;\"\u003e276 g\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions ‏ : ‎ \u003cspan style=\"font-size: 0.875rem;\"\u003e17.7 x 1.5 x 12.7 cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePrint length ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e112 pages\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cdiv class=\"slot product-listen show\"\u003e\n\u003ca id=\"listenToAClip\" name=\"#listen-to-a-clip\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Raincoast","offers":[{"title":"Default Title","offer_id":67678930632800,"sku":"9781797235950","price":28.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/files\/71aLjgA7t2L._SL1500.jpg?v=1792510104"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0255\/2771\/3888\/collections\/cooking.jpg?v=1658247863","url":"https:\/\/shop.thebeeskneesstore.com\/collections\/cooking-food-drinks.oembed?page=2","provider":"The Bee's Knees \u0026 The Travel Bug","version":"1.0","type":"link"}