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Cookbooks
Discover new recipes and the stories and personalities behind them.
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{"id":7014714245179,"title":"A Table Set for Sisterhood","handle":"a-table-set-for-sisterhood","description":"\u003cp\u003e\u003cstrong\u003eEmpowering women, deliciously. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere is something magical that happens when women come together over food. By sharing our stories and sharing a meal, we are sharing in celebrating women and empowering them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e is a fully illustrated, wholly original cookbook that focuses on empowering women by celebrating specific icons who changed history.\u003c\/p\u003e\n\u003cp\u003eBy introducing these women through the medium of food — a dish related to their work and what they fought for — \u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e fuses the arts of storytelling and cooking ... and invites women to share a seat at the table with their favourite feminist icons. The women featured include: Frida Kahlo, Malala Yousafzai, Marsha P. Johnson, Angela Davis, Hayley Wickenheiser, Oprah Winfrey, Amelia Earhart, Ruth Bader Ginsberg, Rupi Kaur, and so many more!\u003c\/p\u003e","published_at":"2022-10-14T09:52:54-04:00","created_at":"2022-10-13T16:51:59-04:00","vendor":"House of Anansi Press Inc","type":"","tags":["Ambrosia","By (author) Jernigan Ashly","By (author) Schütz Ashley","Cookbooks","Feminist Reads","pub date: 2023-04-04"],"price":2499,"price_min":2499,"price_max":3699,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40874727866427,"title":"trade paperback","option1":"trade paperback","option2":null,"option3":null,"sku":"9781487011055","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"A Table Set for Sisterhood - trade paperback","public_title":"trade paperback","options":["trade paperback"],"price":3699,"weight":708,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781487011055","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40874727997499,"title":"EPUB, fixed","option1":"EPUB, fixed","option2":null,"option3":null,"sku":"9781487011062","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"A Table Set for Sisterhood - EPUB, fixed","public_title":"EPUB, fixed","options":["EPUB, fixed"],"price":2499,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"9781487011062","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_bac7ed0d-92fa-43ae-8e08-7f2b3fb95685.jpg?v=1721311261"],"featured_image":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_bac7ed0d-92fa-43ae-8e08-7f2b3fb95685.jpg?v=1721311261","options":["Title"],"media":[{"alt":"Cover: A Table Set for Sisterhood, 35 Recipes Inspired by 35 Female Icons, at the Table with Insatiable Women by Ashley Schütz and Ashly Jernigan. The title is printed inside a white vertical rectangle in the center of the cover. The subtitles appear above and below the title in a smaller font. Around the entire border are coloured squares with illustrations of some of the women and recipes.","id":24700725264443,"position":1,"preview_image":{"aspect_ratio":0.8,"height":3000,"width":2400,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_bac7ed0d-92fa-43ae-8e08-7f2b3fb95685.jpg?v=1721311261"},"aspect_ratio":0.8,"height":3000,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_bac7ed0d-92fa-43ae-8e08-7f2b3fb95685.jpg?v=1721311261","width":2400}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eEmpowering women, deliciously. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere is something magical that happens when women come together over food. By sharing our stories and sharing a meal, we are sharing in celebrating women and empowering them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e is a fully illustrated, wholly original cookbook that focuses on empowering women by celebrating specific icons who changed history.\u003c\/p\u003e\n\u003cp\u003eBy introducing these women through the medium of food — a dish related to their work and what they fought for — \u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e fuses the arts of storytelling and cooking ... and invites women to share a seat at the table with their favourite feminist icons. The women featured include: Frida Kahlo, Malala Yousafzai, Marsha P. Johnson, Angela Davis, Hayley Wickenheiser, Oprah Winfrey, Amelia Earhart, Ruth Bader Ginsberg, Rupi Kaur, and so many more!\u003c\/p\u003e"}
{"AlsoRecommendedISBN_0":"9781487000356","AlsoRecommendedISBN_1":"9781487003043","AlsoRecommendedISBN_2":"9781487006440","BASICMainSubject":"CKB101000","BASICMainSubjectLiteral":"COOKING \/ Courses \u0026 Dishes \/ General","BiographicalNote":"\u003cp\u003e\u003cstrong\u003eASHLEY SCHÜTZ\u003c\/strong\u003e is a Californian who has spent the majority of her career in various kitchens around the globe. When she is not travelling as a private chef, she is at home in the Swiss countryside with her husband, Christoph, and two daughters, Mila and Solenne. Find her online at rooted-world.com.\u003c\/p\u003e","BISACSubjectLiteral_0":"COOKING \/ Courses \u0026amp; Dishes \/ General","BISACSubjectLiteral_1":"SOCIAL SCIENCE \/ Women's Studies","BISACSubjectLiteral_2":"SOCIAL SCIENCE \/ Feminism \u0026amp; Feminist Theory","BISACSubject_0":"CKB101000","BISACSubject_1":"SOC028000","BISACSubject_2":"SOC010000","ContributorBio_0":"\u003cp\u003e\u003cstrong\u003eASHLEY SCHÜTZ\u003c\/strong\u003e is a Californian who has spent the majority of her career in various kitchens around the globe. When she is not travelling as a private chef, she is at home in the Swiss countryside with her husband, Christoph, and two daughters, Mila and Solenne. Find her online at rooted-world.com.\u003c\/p\u003e\r\n","ContributorBio_1":"\u003cp\u003e\u003cstrong\u003eASHLY JERNIGAN\u003c\/strong\u003e grew up in one of the best hippie towns out there: Sedona, Arizona. She currently lives and works in Zürich, Switzerland, with her husband and their two children, Zoe and Theo. She holds a BFA in visual arts and has worked as a freelance illustrator and graphic designer since 2010. Find her online at ashlyjernigan.com.\u003c\/p\u003e\r\n","ContributorRole_0":"By (author)","ContributorRole_1":"By (author)","Contributor_0":"Schütz, Ashley","Contributor_1":"Jernigan, Ashly","Description":"\u003cp\u003e\u003cstrong\u003eEmpowering women, deliciously. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere is something magical that happens when women come together over food. By sharing our stories and sharing a meal, we are sharing in celebrating women and empowering them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e is a fully illustrated, wholly original cookbook that focuses on empowering women by celebrating specific icons who changed history.\u003c\/p\u003e\n\u003cp\u003eBy introducing these women through the medium of food — a dish related to their work and what they fought for — \u003cem\u003eA Table Set for Sisterhood\u003c\/em\u003e fuses the arts of storytelling and cooking ... and invites women to share a seat at the table with their favourite feminist icons. The women featured include: Frida Kahlo, Malala Yousafzai, Marsha P. Johnson, Angela Davis, Hayley Wickenheiser, Oprah Winfrey, Amelia Earhart, Ruth Bader Ginsberg, Rupi Kaur, and so many more!\u003c\/p\u003e","EAN":"9781487011055","excerpt_0":"https:\/\/biblioshare.org\/BNCservices\/BNCServices.asmx\/Samples?token=fcf85c1c1b298e99\u0026amp;ean=9781487011055\u0026amp;SAN=\u0026amp;Perspective=excerpt\u0026amp;FileNumber=0","Height":"10","HeightCode":"in","Imprint":"Ambrosia","MetaKeywords":"rupi kaur;oprah;amelia earhart;jane goodall;riot grrrl;mothers day gifts;girl power;womens march;international womens day;art history;womens studies;illustration;cookbook bookclub;food for bookclub;gifts for her","NumberOfPages":"224","OtherText_Back_cover_copy_0":"\u003cul\u003e\u003cli\u003eAn accessible way to learn about a range of exceptional women, like Jane Goodall, Lizzo, Junko Tabei, Amelia Earhart, Oprah, and Gloria Steinem.\u003c\/li\u003e\n\u003cli\u003eEach recipe is followed by thought-provoking conversation-starting questions inspired by the women. \u003c\/li\u003e\n\u003cli\u003eFor home cooks looking for creative meals. \u003c\/li\u003e\n\u003cli\u003eIt’s important to keep a spotlight on powerful women and feminist voices at a time when political forces in North America are clawing back women’s rights. \u003c\/li\u003e\n\u003cli\u003eCanadians featured include: Rupi Kaur, Buffy Sainte-Marie, Hayley Wickenheiser and Kenojuak Ashevak.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Long_description_1":"\u003cul\u003e\u003cli\u003eAn accessible way to learn about a range of exceptional women, like Jane Goodall, Lizzo, Junko Tabei, Amelia Earhart, Oprah, and Gloria Steinem.\u003c\/li\u003e\n\u003cli\u003eEach recipe is followed by thought-provoking conversation-starting questions inspired by the women. \u003c\/li\u003e\n\u003cli\u003eFor home cooks looking for creative meals. \u003c\/li\u003e\n\u003cli\u003eIt’s important to keep a spotlight on powerful women and feminist voices at a time when political forces in North America are clawing back women’s rights. \u003c\/li\u003e\n\u003cli\u003eCanadians featured include: Rupi Kaur, Buffy Sainte-Marie, Hayley Wickenheiser and Kenojuak Ashevak.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_ShortDescription_0":"\u003cp\u003e\u003cstrong\u003eA wholly original feminist cookbook featuring over thirty recipes, each linked to a significant woman throughout history and from across the globe.\u003c\/strong\u003e\u003c\/p\u003e","ProductFormDescription":"trade paperback","PublicationDate":"2023-04-04","Publisher":"House of Anansi Press Inc","ShortDescription":"\u003cp\u003e\u003cstrong\u003eA wholly original feminist cookbook featuring over thirty recipes, each linked to a significant woman throughout history and from across the globe.\u003c\/strong\u003e\u003c\/p\u003e","Subtitle":"35 Recipes Inspired by 35 Female Icons","Width":"8","WidthCode":"in"}
A Table Set for Sisterhood
A wholly original feminist cookbook featuring over thirty recipes, each linked to a significant woman throughout history and from across the globe.
Quick View
{"id":7199476842555,"title":"Asian Vegetables","handle":"asian-vegetables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown—even though they’re delicious, nutritious, and easy to grow in northern climates. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCaroline, Stéphanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrganized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Wang sisters complement the book’s practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Québec.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAsian Vegetables\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.\u003c\/p\u003e","published_at":"2023-10-06T15:02:00-04:00","created_at":"2023-10-06T14:41:09-04:00","vendor":"House of Anansi Press Inc","type":"","tags":["Adult Nonfiction","Cookbooks","House of Anansi Press","pub date: 2023-10-03"],"price":3199,"price_min":3199,"price_max":5500,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41496183242811,"title":"hardcover","option1":"hardcover","option2":null,"option3":null,"sku":"9781487012052","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Asian Vegetables - hardcover","public_title":"hardcover","options":["hardcover"],"price":5500,"weight":1619,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781487012052","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":42025674702907,"title":"EPUB, fixed","option1":"EPUB, fixed","option2":null,"option3":null,"sku":"9781487012069","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"Asian Vegetables - EPUB, fixed","public_title":"EPUB, fixed","options":["EPUB, fixed"],"price":3199,"weight":1619,"compare_at_price":null,"inventory_management":null,"barcode":"9781487012069","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":42025675423803,"title":"Kindle, Fixed Layout","option1":"Kindle, Fixed Layout","option2":null,"option3":null,"sku":"9781487012076","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"Asian Vegetables - Kindle, Fixed Layout","public_title":"Kindle, Fixed Layout","options":["Kindle, Fixed Layout"],"price":3199,"weight":1619,"compare_at_price":null,"inventory_management":null,"barcode":"9781487012076","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076.jpg?v=1696617672","\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior01.jpg?v=1696617671","\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior02.jpg?v=1696617672","\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior03.jpg?v=1696617671"],"featured_image":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076.jpg?v=1696617672","options":["Title"],"media":[{"alt":null,"id":23855848292411,"position":1,"preview_image":{"aspect_ratio":0.75,"height":3600,"width":2700,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076.jpg?v=1696617672"},"aspect_ratio":0.75,"height":3600,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076.jpg?v=1696617672","width":2700},{"alt":null,"id":23855848325179,"position":2,"preview_image":{"aspect_ratio":1.571,"height":1600,"width":2514,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior01.jpg?v=1696617671"},"aspect_ratio":1.571,"height":1600,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior01.jpg?v=1696617671","width":2514},{"alt":null,"id":23855848357947,"position":3,"preview_image":{"aspect_ratio":1.572,"height":3307,"width":5197,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior02.jpg?v=1696617672"},"aspect_ratio":1.572,"height":3307,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior02.jpg?v=1696617672","width":5197},{"alt":null,"id":23855848390715,"position":4,"preview_image":{"aspect_ratio":1.571,"height":1600,"width":2514,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior03.jpg?v=1696617671"},"aspect_ratio":1.571,"height":1600,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/9781487012076_interior03.jpg?v=1696617671","width":2514}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown—even though they’re delicious, nutritious, and easy to grow in northern climates. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCaroline, Stéphanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrganized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Wang sisters complement the book’s practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Québec.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAsian Vegetables\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.\u003c\/p\u003e"}
{"AlsoRecommendedISBN_0":"9781487005122","AlsoRecommendedISBN_1":"9781487000356","AlsoRecommendedISBN_2":"9781770892309","ContributorBio_0":"\u003cp\u003e\u003cstrong\u003eCAROLINE\u003c\/strong\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e, \u003c\/span\u003e\u003cstrong\u003eSTÉPHANIE\u003c\/strong\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e, and \u003c\/span\u003e\u003cstrong\u003ePATRICIA HO-YI WANG\u003c\/strong\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e are, respectively, a dietician, a farmer, and a musician. The three sisters teach about and spread love for Asian vegetables in this unique work, simultaneously a gardening guide, a cookbook, and a family memoir. The vegetables they’ve chosen are all grown at Rizen, the organic farm that Stéphanie founded at Frelighsburg, in the Eastern Townships of Québec.\u003c\/span\u003e\u003c\/p\u003e","ContributorBio_1":"\u003cp\u003e\u003cstrong\u003eJ. C. SUTCLIFFE\u003c\/strong\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e is a translator, writer, and editor. Her translation of\u003c\/span\u003e\u003ci\u003e Back Roads\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e by Andrée A. Michaud was a finalist for the Governor General’s Literary Award. Her other translations include \u003c\/span\u003e\u003ci\u003eMama’s Boy\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e and \u003c\/span\u003e\u003ci\u003eMama’s Boy Behind Bars\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e by David Goudreault, \u003c\/span\u003e\u003ci\u003eDocument 1 \u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003eby François Blais, and \u003c\/span\u003e\u003ci\u003eWorst Case, We Get Married\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e by Sophie Bienvenu. She has written for the \u003c\/span\u003e\u003ci\u003eGlobe and Mail\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e, the \u003c\/span\u003e\u003ci\u003eTimes Literary Supplement\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e, and the \u003c\/span\u003e\u003ci\u003eNational Post\u003c\/i\u003e\u003cspan style=\"background-color:rgb(255,255,255);color:rgb(33,37,41);\"\u003e, among others. She lives in Peterborough, Ontario.\u003c\/span\u003e\u003c\/p\u003e","ContributorRole_0":"By (author)","ContributorRole_1":"Translated by","Contributor_0":"Wang Sisters (CA)","Contributor_1":"Sutcliffe, J.C. (CA)","EAN":"9781487012052","Height":"11.02","HeightCode":"in","Imprint":"Ambrosia","NumberOfPages":"352","OtherText_ShortDescription_0":"A one-of-a-kind book at the crossroads of gardening, cooking, and personal history.","ProductFormDescription":"hardcover","PublicationDate":"2023-10-03","Publisher":"House of Anansi Press Inc","Width":"8.66","WidthCode":"in"}
Asian Vegetables
A one-of-a-kind book at the crossroads of gardening, cooking, and personal history.
Quick View
{"id":7349201305659,"title":"Heydays at The June Motel","handle":"heydays-at-the-june-motel","description":"\u003cp\u003e\u003cstrong\u003eElevate your summer entertaining with beach town classics from Heydays at The June Motel. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated on the shores of Lake Huron in beautiful Sauble Beach, Ontario, Heydays at The June Motel is a retro-inspired restaurant that offers guests a chance to experience the good old days of summer. Serving reinvented coastal classics and elevated comfort food, Heydays is a place to come together with friends and family over a glass of rosé and fresh oysters while the sun goes down and a warm breeze blows in off the water. \u003c\/p\u003e\n\u003cp\u003eThis collection of over 120 recipes offers home cooks a delectable range of mouth-watering dishes to savour and share—from their signature buttered Hot Lobster Rolls and Charred Broccoli Caesar Salad to Old Bay Fried Chicken and béchamel-covered Classic Mac and Cheese. 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She’s a writer and sometime bookseller, and is currently working on a restaurant romance!\u003c\/p\u003e","ContributorBio_3":"\u003cp\u003e\u003cstrong\u003eEMMA BAULCH\u003c\/strong\u003e has long been known for her tastemaking culinary prowess and is now responsible for finding and hiring our staff, creating the best hospitality teams in Bruce County. She is our queen of desserts and our forever HR expert.\u003c\/p\u003e","ContributorRole_0":"By (author)","ContributorRole_1":"By (author)","ContributorRole_2":"By (author)","ContributorRole_3":"By (author)","Contributor_0":"Laliberté, Freddy","Contributor_1":"Baulch, Evan","Contributor_2":"Laliberté, Katie","Contributor_3":"Baulch, Emma","Description":"\u003cp\u003e\u003cstrong\u003eElevate your summer entertaining with beach town classics from Heydays at The June Motel. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated on the shores of Lake Huron in beautiful Sauble Beach, Ontario, Heydays at The June Motel is a retro-inspired restaurant that offers guests a chance to experience the good old days of summer. 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It will be a mix of classics and elevated comfort food—everything from charred broccoli Caesar salads and Old Bay fried chicken to Béchamel-covered mac and cheese and their famous buttered lobster rolls. \u003c\/li\u003e\n\u003cli\u003eBeautiful full-colour photography, provided by Lauren Miller, is truly stunning. \u003c\/li\u003e\n\u003cli\u003eApril Brown and Sarah Sklash, co-founders of The June Motel, will support the book through their social accounts and by selling it in their gift shops. April and Sarah will also contribute a foreword to the book. \u003c\/li\u003e\n\u003cli\u003eThe Heydays restaurant and team were featured in the Netflix mini-series \u003cem\u003eMotel Makeover\u003c\/em\u003e, which aired in Summer 2021. \u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eHeydays at The June Motel\u003c\/em\u003e will be a stylish, fun, and approachable book, perfect as a gift for summer birthdays, housewarmings, wedding showers, and more.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Review_0":"\u003cp\u003e\"The perfect summer cookbook.\" — \u003cstrong\u003e\u003cem\u003eThe Globe \u0026 Mail\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Review_1":"\u003cp\u003e\u003cem\u003e“Heydays at the June Motel: Beach Town Classics\u003c\/em\u003e is more than just a cookbook—it’s a love letter to summer and all the joys that come with it.” —\u003cstrong\u003e\u003cem\u003e Canadian Cookbooks\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Review_2":"\u003cp\u003e\"\u003cem\u003eHeydays at The June Motel \u003c\/em\u003eincludes enough tasty snack and meal ideas to plan out events from May through September … The emphasis here is on fun, flavour, and a return to a simpler time.\" — \u003cstrong\u003e\u003cem\u003eThe Miramichi Reader\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_ShortDescription_0":"\u003cp\u003e\u003cstrong\u003eElevate your summer entertaining with beach town classics from Heydays at The June Motel.\u003c\/strong\u003e\u003c\/p\u003e","ProductFormDescription":"hardcover","PublicationDate":"2024-05-21","Publisher":"House of Anansi Press Inc","ShortDescription":"\u003cp\u003e\u003cstrong\u003eElevate your summer entertaining with beach town classics from Heydays at The June Motel.\u003c\/strong\u003e\u003c\/p\u003e","Subtitle":"Beach Town Classics","Width":"8","WidthCode":"in"}
Heydays at The June Motel
Elevate your summer entertaining with beach town classics from Heydays at The June Motel.
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{"id":6813782966331,"title":"Ship to Shore","handle":"ship-to-shore","description":"\u003cp\u003e\u003cstrong\u003eWinner, 2019 Taste Canada Award — Single-Subject Cookbooks, Silver\u003cbr\u003eAn \u003ci\u003eEat North\u003c\/i\u003ei Best Cookbook of the Year\u003cbr\u003eA \u003ci\u003eNow Magazine\u003c\/i\u003e Best Cookbook of the Year\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEverything you’ve ever wanted to know about seafood — what to look for at the fish counter, how to ensure what you’re buying has been responsibly farmed, and what to do with it when you get it home — by one of the food industry’s most-beloved and respected authorities on all things fish.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJohn Bil, one of the food industry’s most beloved and respected authorities on all things fish, gives seafood lovers the knowledge and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? 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{"AlsoRecommendedISBN_0":"9781487000356","AlsoRecommendedISBN_3":"9781487005122","AlsoRecommendedISBN_4":"9781770894655","BASICMainSubject":"CKB076000","BASICMainSubjectLiteral":"COOKING \/ Specific Ingredients \/ Seafood","BiographicalNote":"\u003cp\u003e\u003cstrong\u003eJOHN BIL\u003c\/strong\u003e (1968-2018) worked with fish — on the water, behind the counter, and in the kitchen — for over twenty-five years. Bil began his career shucking oysters at the Toronto dining institution Rodney’s Oyster House, before venturing east to the Maritimes, where he spent over a decade working in the shellfish and fish farming industry, and later opened his first restaurant, Ship to Shore, in Darnley, Prince Edward Island. A respected and in-demand seafood expert, Bil assisted with the openings of several other high-profile restaurants, including M. 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Wells Steakhouse (New York), Claddagh Oyster House (Charlottetown, PEI), Restaurant Joe Beef (Montreal), and most recently, his own Honest Weight (Toronto).\u003c\/p\u003e\r\n","ContributorRole_0":"By (author)","ContributorRole_1":"Foreword by","Contributor_0":"Bil, John","Contributor_1":"Morin, Frédéric (CA)","Description":"\u003cp\u003e\u003cstrong\u003eWinner, 2019 Taste Canada Award — Single-Subject Cookbooks, Silver\u003cbr \/\u003eAn \u003ci\u003eEat North\u003c\/i\u003ei Best Cookbook of the Year\u003cbr \/\u003eA \u003ci\u003eNow Magazine\u003c\/i\u003e Best Cookbook of the Year\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEverything you’ve ever wanted to know about seafood — what to look for at the fish counter, how to ensure what you’re buying has been responsibly farmed, and what to do with it when you get it home — by one of the food industry’s most-beloved and respected authorities on all things fish.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJohn Bil, one of the food industry’s most beloved and respected authorities on all things fish, gives seafood lovers the knowledge and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? Were those wild spot prawns responsibly sourced? How do you clean a squid? And what’s the best way to prepare those live cherrystone clams when you get them home? \u003c\/p\u003e\u003cp\u003e\u003ci\u003eShip to Shore: Straight Talk from the Seafood Counter\u003c\/i\u003e features over fifty delicious recipes accompanied by elegant, full-colour photography that will have you lining up at your local fish counter.\u003c\/p\u003e","EAN":"9781487004132","excerpt_0":"https:\/\/biblioshare.org\/BNCservices\/BNCServices.asmx\/Samples?token=fcf85c1c1b298e99\u0026amp;ean=9781487004132\u0026amp;SAN=\u0026amp;Perspective=excerpt\u0026amp;FileNumber=0","Height":"10","HeightCode":"in","Imprint":"Ambrosia","MetaKeywords":"restaurants; food industry; shucking; oysters","NumberOfPages":"304","OtherText_Accolades_0":"If you care about seafood, Canada, or just being a good person, you should read this book. If you’re an asshole, move along.","OtherText_Accolades_0_Auth":"Matty Matheson, chef, TV personality, and author of Matty Matheson: A Cookbook","OtherText_Accolades_1":"John unlocked stories of the water and always surprised us with his constant delicious treasures. Spending a night with his wild workmanship made you feel as if you’d found yourself inside the belly of a whale. With this book, we are incredibly lucky to be given the gift of his in-depth knowledge of the industry, along with his super power of making the most simple thing taste perfect. No tricks, all heart — like the way the sea penetrates your skin just by walking beside it — he had a way of salting the atmosphere. Let’s dive in. Thank you, John.","OtherText_Accolades_1_Auth":"Amy Millan, musician (Broken Social Scene, Stars)","OtherText_Accolades_2":"I’ve been waiting for a book like this for years and can’t think of a better, more trustworthy author to write it. John Bil’s knowledge about all things seafood was matched only by his love for the subject. This book is a fitting testament to him and an important addition to every food lover’s collection.","OtherText_Accolades_2_Auth":"Chris Johns, food writer and co-author of True North: Canadian Cooking from Coast to Coast","OtherText_Review_0":"The information and recipes you need to make good choices at the seafood counter.","OtherText_Review_0_Src":"Canadian House and Home","OtherText_Review_1":"A comprehensive guide, written with heart, that any seafood lover will treasure.","OtherText_Review_1_Src":"Now Magazine","OtherText_Review_2":"[A] thorough account of what you might find at your favourite restaurant or the seafood counter at the local supermarket . . . infused throughout with John’s philosophy of fish.","OtherText_Review_2_Src":"Salty","OtherText_Review_3":"It’s safe to say that this book will and should be a staple across kitchens in Canada and abroad.","OtherText_Review_3_Src":"Acquired Taste","OtherText_Review_4":"A comprehensive guide, written with heart, that any seafood lover will treasure.","OtherText_Review_4_Src":"Now Magazine","OtherText_ShortDescription_0":"Everything you’ve ever wanted to know about seafood — from what to look for at the fish counter to what to do with it when you get it home.","PrizeCodeText_0":"Winner","PrizeCodeText_1":"Commended","PrizeCodeText_2":"Commended","PrizeCode_0":"01","PrizeCode_1":"03","PrizeCode_2":"03","PrizeName_0":"Taste Canada Award — Single-Subject Cookbooks, Silver","PrizeName_1":"An Eat North Best Cookbook of the Year","PrizeName_2":"A Now Magazine Best Cookbook of the Year","PrizeYear_0":"2018","PrizeYear_1":"2018","PrizeYear_2":"2018","ProductFormDescription":"hardcover","PublicationDate":"2018-10-13","Publisher":"House of Anansi Press Inc","ShortDescription":"Everything you’ve ever wanted to know about seafood — from what to look for at the fish counter to what to do with it when you get it home.","Subtitle":"Straight Talk from the Seafood Counter","Width":"8","WidthCode":"in"}
Ship to Shore
Everything you’ve ever wanted to know about seafood — from what to look for at the fish counter to what to do with it when you get it home.
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Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. 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{"AlsoRecommendedISBN_0":"9781487002442","AlsoRecommendedISBN_1":"9781487004101","AlsoRecommendedISBN_2":"9781487004132","BASICMainSubject":"CKB101000","BASICMainSubjectLiteral":"COOKING\\\/Courses \u0026 Dishes\\\/General","BiographicalNote":"\u003cp\u003e\u003cstrong\u003eSHANE M. CHARTRAND\u003c\\\/strong\u003e, of the Enoch Cree Nation, is at the forefront of the re-emergence of Indigenous cuisine in North America. Raised in Central Alberta, where he learned to respect food through raising livestock, hunting, and fishing on his family’s acreage, Chartrand relocated to Edmonton as a young man to pursue culinary training. In 2015, Chartrand was invited to participate in the prestigious international chef contingent of Cook It Raw, and has since competed on Food Network Canada’s \u003cem\u003eIron Chef Canada\u003c\\\/em\u003e and \u003cem\u003eChopped Canada\u003c\\\/em\u003e. For over a decade, he has been on a personal culinary journey to figure out what it means to be of Cree ancestry and Métis upbringing and be a professional chef living and working on Treaty 6 Territory.\u003c\\\/p\u003e","BISACSubjectLiteral_0":"COOKING \\\/ Courses \u0026amp; Dishes \\\/ General","BISACSubjectLiteral_1":"COOKING \\\/ Regional \u0026amp; Ethnic \\\/ Native American","BISACSubjectLiteral_2":"COOKING \\\/ Regional \u0026amp; Ethnic \\\/ Canadian","BISACSubject_0":"CKB101000","BISACSubject_1":"CKB058000","BISACSubject_2":"CKB091000","ContributorBio_0":"\u003cp\u003e\u003cstrong\u003eSHANE M. CHARTRAND\u003c\\\/strong\u003e, of the Enoch Cree Nation, is at the forefront of the re-emergence of Indigenous cuisine in North America. Raised in Central Alberta, where he learned to respect food through raising livestock, hunting, and fishing on his family’s acreage, Chartrand relocated to Edmonton as a young man to pursue culinary training. In 2015, Chartrand was invited to participate in the prestigious international chef contingent of Cook It Raw, and has since competed on Food Network Canada’s \u003cem\u003eIron Chef Canada\u003c\\\/em\u003e and \u003cem\u003eChopped Canada\u003c\\\/em\u003e. For over a decade, he has been on a personal culinary journey to figure out what it means to be of Cree ancestry and Métis upbringing and be a professional chef living and working on Treaty 6 Territory.\u003c\\\/p\u003e\\n","ContributorBio_1":"\u003cp\u003eBorn and raised in Edmonton, Alberta, \u003cstrong\u003eJENNIFER COCKRALL-KING\u003c\\\/strong\u003e is a Canadian food writer who now lives in the small community of Naramata, in British Columbia’s Okanagan Valley. She is the author of \u003cem\u003eFood and the City: Urban Agriculture and the New Food Revolution\u003c\\\/em\u003e and \u003cem\u003eFood Artisans of the Okanagan Valley\u003c\\\/em\u003e. Her writing has appeared in publications across North America, including \u003cem\u003eMaclean’s\u003c\\\/em\u003e, \u003cem\u003eReader’s Digest\u003c\\\/em\u003e, \u003cem\u003eEighteen Bridges\u003c\\\/em\u003e, \u003cem\u003eCanadian Geographic\u003c\\\/em\u003e, and \u003cem\u003eenRoute\u003c\\\/em\u003e magazine. \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\\\/em\u003e is her third book. \u003c\\\/p\u003e\\n","ContributorRole_0":"By (author)","ContributorRole_1":"With","Contributor_0":"Chartrand, Shane M. (CA)","Contributor_1":"Cockrall-King, Jennifer (CA)","Description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003etawâw\u003c\\\/em\u003e [pronounced ta-WOW]:\u003cbr\u003e\\nCome in, you’re welcome, there’s room.\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cp\u003e\u003cstrong\u003eAcclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cp\u003eBorn to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\\\/em\u003e, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort \u0026 Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\\\/p\u003e\\n\u003cp\u003eContaining over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, \u003cem\u003etawâw\u003c\\\/em\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\\\/p\u003e","EAN":"9781487012397","Height":"10","HeightCode":"in","Imprint":"Ambrosia","NumberOfPages":"304","OtherText_Accolades_0":"\u003cp\u003e\\\"I’m so happy to see Chef Shane Chartrand’s creative work elevating and bringing awareness to the importance of our Indigenous foods. We need more Native voices and role models like him to help empower and inspire the next generation of Indigenous chefs!\\\" — \u003cstrong\u003eSean Sherman, chef\\\/founder, the Sioux Chef™ and the Indigenous Food Lab, and co-author of \u003cem\u003eThe Sioux Chef’s Indigenous Kitchen\u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_0_Auth":"Sean Sherman, chef\/founder, the Sioux Chef™ and the Indigenous Food Lab, and co-author of The Sioux Chef’s Indigenous Kitchen","OtherText_Accolades_1":"\u003cp\u003e\\\"Shane understands the cultural importance of food. For him, cooking is a ceremonial act and an act of respect — for the land we use, the animals we eat, and the people who share our tables. We all need to think more about this aspect of our food, and tawâw will help make that happen.\\\" — \u003cstrong\u003eAlessandro Porcelli, founder and director of Cook It Raw\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_1_Auth":"Alessandro Porcelli, founder and director of Cook It Raw","OtherText_Accolades_2":"\u003cp\u003e\\\"Chef Shane Chartrand greets life with open arms and a sense of discovery that translates into one of the most inspirational and deeply personal food books I’ve ever read. tawâw is poised to become a must-have classic in any serious culinary library.\\\" — \u003cstrong\u003eAnita Stewart, chef, author, and founder of Food Day Canada\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_2_Auth":"Anita Stewart, chef, author, and founder of Food Day Canada","OtherText_Accolades_3":"\u003cp\u003e\\\"I first met Shane during a chef’s retreat in Kananaskis Country, surrounded by the majesty of the Rocky Mountains. Through him, I learned the importance of traditional Indigenous thinking and approaches to food, which continues to influence and guide the uniqueness of Albertan cuisine today. I’m so happy that Shane and Jennifer have captured these ideas in tawâw for us all to savour. Bravo!\\\" — \u003cstrong\u003eJamie Kennedy, chef\\\/founder, Jamie Kennedy Kitchens, and author of \u003cem\u003eJ.K.: The Jamie Kennedy Cookbook\u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_3_Auth":"Jamie Kennedy, chef\/founder, Jamie Kennedy Kitchens, and author of J.K.: The Jamie Kennedy Cookbook","OtherText_Accolades_4":"\u003cp\u003e\\\"Chef Chartrand’s recipes are like the food he serves: each dish is a delicious journey that connects us to nêhiyaw\\\/Métis ways of life. tawâw draws us in the way Shane welcomes us into his restaurant — with warmth, good stories, and an abundance of great food.\\\" — \u003cstrong\u003ePatti LaBoucane-Benson, director of research at the Native Counselling Services of Alberta, and author of \u003cem\u003eThe Outside Circle\u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_4_Auth":"Patti LaBoucane-Benson, director of research at the Native Counselling Services of Alberta, and author of The Outside Circle","OtherText_Accolades_5":"\u003cp\u003e\\\"I have always respected Shane’s focus, dedication to his craft, and pride for his Indigenous culture, heritage, and food. Shane understands the need to tell his stories, to have them heard, and to make them delicious. With tawâw, he has placed his stamp firmly on the future of food in this country.\\\" — \u003cstrong\u003eNed Bell, chef, TV personality, and author of \u003cem\u003eLure: Sustainable Seafood Recipes from the West Coast \u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_5_Auth":"Ned Bell, chef, TV personality, and author of Lure: Sustainable Seafood Recipes from the West Coast","OtherText_Accolades_6":"\u003cp\u003e\\\"Beautiful aesthetically and altruistically … [tawâw] is deeply entertaining, combining elements of historic truths that are sometimes difficult to accept with a delightful story of a young person finding a calling in the culinary world.\\\" — \u003cstrong\u003e\u003cem\u003eGonzo Okanagan\u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Accolades_6_Auth":"Gonzo Okanagan","OtherText_Back_cover_copy_0":"\u003cp\u003e\u003cstrong\u003eAWARD WINNING CHEF:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eShane M. Chartrand has participated in and won many culinary competitions, including being the first Indigenous chef to win the Gold Medal Plates, a national culinary competition.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINDIGENOUS CULTURE IN THE SPOTLIGHT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eMore than ever, all aspects of Indigenous culture are now being brought to the forefront. Indigenous history, stories, culture, and now food are part of a growing trend in North America.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDOCUMENTARY IN THE WORKS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand was featured in two episodes of an eight-episode documentary series about Indigenous food and reconciliation called \u003cem\u003eRed Chef Revival\u003c\/em\u003e (created by Black Rhino Creative). \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIRON CHEF CANADA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand appeared in the second season of \u003cem\u003eIron Chef Canada\u003c\/em\u003e, which aired in Fall 2019.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Long_description_1":"\u003cp\u003e\u003cstrong\u003eAWARD WINNING CHEF:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cul\u003e\u003cli\u003eShane M. Chartrand has participated in and won many culinary competitions, including being the first Indigenous chef to win the Gold Medal Plates, a national culinary competition.\u003c\\\/li\u003e\\n\u003c\\\/ul\u003e\\n\u003cp\u003e\u003cstrong\u003eINDIGENOUS CULTURE IN THE SPOTLIGHT:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cul\u003e\u003cli\u003eMore than ever, all aspects of Indigenous culture are now being brought to the forefront. Indigenous history, stories, culture, and now food are part of a growing trend in North America.\u003c\\\/li\u003e\\n\u003c\\\/ul\u003e\\n\u003cp\u003e\u003cstrong\u003eDOCUMENTARY IN THE WORKS:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cul\u003e\u003cli\u003eChartrand was featured in two episodes of an eight-episode documentary series about Indigenous food and reconciliation called \u003cem\u003eRed Chef Revival\u003c\\\/em\u003e (created by Black Rhino Creative). \u003c\\\/li\u003e\\n\u003c\\\/ul\u003e\\n\u003cp\u003e\u003cstrong\u003eIRON CHEF CANADA:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\n\u003cul\u003e\u003cli\u003eChartrand appeared in the second season of \u003cem\u003eIron Chef Canada\u003c\\\/em\u003e, which aired in Fall 2019.\u003c\\\/li\u003e\\n\u003c\\\/ul\u003e","OtherText_Previous_review_q_0":"\u003cp\u003e\u003cstrong\u003eREVIEW COPIES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003ePublishers Weekly\u003c\/li\u003e\n\u003cli\u003eBooklist\u003c\/li\u003e\n\u003cli\u003eKirkus Reviews\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Review_0":"\u003cp\u003e\\\"The recipes are wonderful, representing a variety of ideas … Chef Chartrand set out to create a cookbook that expresses his personality and that replicates how he learned about his own identity and history. He is part of a group of Indigenous chefs from Canada and the United States who are taking back the Indigenous culture that was stolen from them. tawâw: Progressive Indigenous Cuisine is a welcome voice in the ongoing conversation about the resurgence of Indigenous culture and food.\\\" — \u003cstrong\u003e\u003cem\u003eForeword Reviews\u003c\\\/em\u003e\u003c\\\/strong\u003e\u003c\\\/p\u003e","OtherText_Review_0_Src":"Foreword Reviews","OtherText_ShortDescription_0":"Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine.","PrizeCodeText_0":"Winner","PrizeCodeText_1":"Winner","PrizeCode_0":"01","PrizeCode_1":"01","PrizeName_0":"Best in the World — Innovative, Gourmand World Cookbook Awards","PrizeName_1":"Innovative Gourmand World Cookbook Award","PrizeYear_0":"2019","PrizeYear_1":"2019","ProductFormDescription":"epub","PublicationDate":"2019-10-01","Publisher":"House of Anansi Press Inc","ShortDescription":"Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine.","Subtitle":"Progressive Indigenous Cuisine","Width":"8","WidthCode":"in"}
tawâw
Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine.
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Featuring more than 100 brand new recipes themed around practical categories like Indulgence, Entertaining, Quick \u0026amp; Easy, Gluten Free, Lactose Free, Vegetarian, and His Choice, this new volume is illustrated with more than 300 pages of delicious recipes and beautiful colour photography throughout. \u003c\/p\u003e"}
{"AlsoRecommendedISBN_0":"9780887848162","AlsoRecommendedISBN_3":"9781487009434","AlsoRecommendedISBN_4":"9781770894655","BASICMainSubject":"CKB000000","BASICMainSubjectLiteral":"COOKING\\\/General","BISACSubjectLiteral_0":"COOKING \\\/ General","BISACSubjectLiteral_1":"COOKING \\\/ Courses \u0026amp; Dishes \\\/ General","BISACSubjectLiteral_2":"COOKING \\\/ Entertaining","BISACSubject_0":"CKB000000","BISACSubject_1":"CKB101000","BISACSubject_2":"CKB029000","ContributorRole_0":"By (author)","ContributorRole_1":"Photographs by","Contributor_0":"Marilou (CA)","Contributor_1":"Champagne, Alexandre (CA)","Description":"\u003cp\u003e\u003cstrong\u003eAfter the extraordinary success of \u003ci\u003eThree Times a Day\u003c\\\/i\u003e, Marilou and Alexandre Champagne are back with a beautiful second volume featuring more than 100 brand new recipes.\u003c\\\/strong\u003e\u003c\\\/p\u003e\u003cp\u003eMarilou and Alexandre Champagne are back with \u003ci\u003eThree Times a Day: Simple and Stylish\u003c\\\/i\u003e. 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Notably, the recipes themselves are very accessible: they each contain just a handful of easy-to-find ingredients and the instructions are often just four sentences long. \u003cem\u003eThree Times a Day: Simple and Stylish\u003c\\\/em\u003e proves that beautiful design and functionality are not mutually exclusive.\u003c\\\/li\u003e\\r\\n\u003c\\\/ul\u003e\\r\\n\u003cp\u003e\u003cstrong\u003eSPECIAL FEATURES:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\r\\n\u003cul\u003e\u003cli\u003eThe book contains 100 recipes and includes sections for Breakfast \u0026 Brunch; Snacks \u0026 Small Bites; Lunch \u0026 Salads; Soups; Fish \u0026 Seafood; Meat; Pasta, Rice \u0026 Pizza; Vegetables, Casseroles \u0026 Sides; and Desserts. Categories of recipes within these sections include Gift, Economical, Indulgent, Entertaining, Quick \u0026 Easy, Gluten Free, Lactose Free, Vegetarian, and His Choice. The book also features menu ideas. For example, the “Chic Menu” includes homemade dukkah and olive oil dip; stracciatella; barley risotto; and vanilla crème brûlée. (Yum!)\u003c\\\/li\u003e\\r\\n\u003c\\\/ul\u003e\\r\\n\u003cp\u003e\u003cstrong\u003ePOP STAR’S BLOG TURNED BESTSELLING COOKBOOK:\u003c\\\/strong\u003e\u003c\\\/p\u003e\\r\\n\u003cul\u003e\u003cli\u003ePop singer and songwriter Marilou is famous in Quebec and France, and was, for a time, managed by Céline Dion’s husband and former manager, René Angelil. She has four albums, including one in English. \u003cem\u003eThree Times a Day: Simple and Stylish\u003c\\\/em\u003e is the second cookbook born out of her blog “Trois fois par jour” (http:\\\/\\\/www.troisfoisparjour.com\\\/). (The first, simply named \u003cem\u003eThree Times a Day\u003c\\\/em\u003e, was published by Gibbs Smith in 2016.) The blog was created to combine Marilou’s and Champagne’s passions: hers for creating recipes, cooking, and setting a beautiful table and his for photography.\u003c\\\/li\u003e\\r\\n\u003c\\\/ul\u003e","OtherText_Previous_review_q_0":"\u003cp\u003e\u003cstrong\u003eREVIEW COPIES\u003c\\\/strong\u003e:\u003c\\\/p\u003e\\r\\n\u003cul\u003e\u003cli\u003ePublishers Weekly\u003c\\\/li\u003e\\r\\n\u003cli\u003eBooklist\u003c\\\/li\u003e\\r\\n\u003cli\u003eKirkus Reviews\u003c\\\/li\u003e\\r\\n\u003c\\\/ul\u003e","OtherText_Review_0":"\u003cp\u003e[\u003cem\u003eThree Times a Day: Simple and Stylish\u003c\\\/em\u003e] offers plenty of options for food sensitivities and dietary requirements, but always with stunningly beautiful images that capture one woman’s ever-changing relationship with food.\u003c\\\/p\u003e","OtherText_Review_0_Src":"Eat Magazine","OtherText_ShortDescription_0":"After the success of Three Times a Day, Marilou and Alexandre Champagne are back with a second volume featuring more than 100 brand new recipes.","ProductFormDescription":"Kindle, Fixed Layout","PublicationDate":"2017-10-07","Publisher":"House of Anansi Press Inc","ShortDescription":"After the success of Three Times a Day, Marilou and Alexandre Champagne are back with a second volume featuring more than 100 brand new recipes.","Width":"10.875","WidthCode":"in"}
Three Times a Day: Simple and Stylish
After the success of Three Times a Day, Marilou and Alexandre Champagne are back with a second volume featuring more than 100 brand new recipes.
