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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? Were those wild spot prawns responsibly sourced? How do you clean a squid? 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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"}
{"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. Wells Steakhouse (New York), Claddagh Oyster House (Charlottetown, PEI), Restaurant Joe Beef (Montreal), and most recently, his own Honest Weight (Toronto).\u003c\/p\u003e","BISACSubjectLiteral_0":"COOKING \/ Specific Ingredients \/ Seafood","BISACSubjectLiteral_1":"COOKING \/ Individual Chefs \u0026 Restaurants","BISACSubject_0":"CKB076000","BISACSubject_1":"CKB115000","ContributorBio_0":"\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. 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.
Quick View
{"id":6812281864251,"title":"tawâw","handle":"taww","description":"\u003cp\u003e\u003cstrong\u003e\u003ci\u003etawâw\u003c\/i\u003e [pronounced ta-WOW]:\u003cbr\u003eCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\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\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 \u003ci\u003etawâw: Progressive Indigenous Cuisine\u003c\/i\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 \u0026amp;Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\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, \u003ci\u003etaw\u003c\/i\u003e\u003ci\u003eâw\u003c\/i\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e","published_at":"2022-03-22T16:30:17-04:00","created_at":"2022-03-22T15:01:02-04:00","vendor":"House of Anansi Press Inc","type":"","tags":["Adult BIPOC Voices","Adult Nonfiction","Ambrosia","By (author) Chartrand Shane M.","Cookbooks","pub date: 2019-10-01","With Cockrall-King Jennifer"],"price":2495,"price_min":2495,"price_max":3495,"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":40197112594491,"title":"hardcover","option1":"hardcover","option2":null,"option3":null,"sku":"9781487005122","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"tawâw - hardcover","public_title":"hardcover","options":["hardcover"],"price":3495,"weight":1240,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781487005122","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40197115641915,"title":"EPUB, fixed","option1":"EPUB, fixed","option2":null,"option3":null,"sku":"9781487006051","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"tawâw - EPUB, fixed","public_title":"EPUB, fixed","options":["EPUB, fixed"],"price":2495,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"9781487006051","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40197116592187,"title":"Kindle, Fixed Layout","option1":"Kindle, Fixed Layout","option2":null,"option3":null,"sku":"9781487006068","requires_shipping":false,"taxable":true,"featured_image":null,"available":true,"name":"tawâw - Kindle, Fixed Layout","public_title":"Kindle, Fixed Layout","options":["Kindle, Fixed Layout"],"price":2495,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"9781487006068","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0264\/3374\/9051\/products\/BNCImageAPI_a3fc8fd0-3b5f-413a-a2ec-25b4068ebeda.jpg?v=1649014341"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/3374\/9051\/products\/BNCImageAPI_a3fc8fd0-3b5f-413a-a2ec-25b4068ebeda.jpg?v=1649014341","options":["Title"],"media":[{"alt":null,"id":21889235419195,"position":1,"preview_image":{"aspect_ratio":0.8,"height":3000,"width":2400,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0264\/3374\/9051\/products\/BNCImageAPI_a3fc8fd0-3b5f-413a-a2ec-25b4068ebeda.jpg?v=1649014341"},"aspect_ratio":0.8,"height":3000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0264\/3374\/9051\/products\/BNCImageAPI_a3fc8fd0-3b5f-413a-a2ec-25b4068ebeda.jpg?v=1649014341","width":2400}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003e\u003ci\u003etawâw\u003c\/i\u003e [pronounced ta-WOW]:\u003cbr\u003eCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\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\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 \u003ci\u003etawâw: Progressive Indigenous Cuisine\u003c\/i\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 \u0026amp;Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\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, \u003ci\u003etaw\u003c\/i\u003e\u003ci\u003eâw\u003c\/i\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e"}
{"AlsoRecommendedISBN_0":"9781487002442","AlsoRecommendedISBN_1":"9781487004101","AlsoRecommendedISBN_2":"9781487004132","BASICMainSubject":"CKB058000","BASICMainSubjectLiteral":"COOKING \/ Regional \u0026 Ethnic \/ Indigenous Food of the Americas","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. 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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\r\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\r\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\u003ci\u003etawâw\u003c\/i\u003e [pronounced ta-WOW]:\u003cbr\/\u003eCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\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\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 \u003ci\u003etawâw: Progressive Indigenous Cuisine\u003c\/i\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 \u0026Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\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, \u003ci\u003etaw\u003c\/i\u003e\u003ci\u003eâw\u003c\/i\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e","EAN":"9781487005122","Height":"10","HeightCode":"in","Imprint":"Ambrosia","NumberOfPages":"304","OtherText_Accolades_0":"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!","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":"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.","OtherText_Accolades_1_Auth":"Alessandro Porcelli, founder and director of Cook It Raw","OtherText_Accolades_2":"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.","OtherText_Accolades_2_Auth":"Anita Stewart, chef, author, and founder of Food Day Canada","OtherText_Accolades_3":"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!","OtherText_Accolades_3_Auth":"Jamie Kennedy, chef\/founder, Jamie Kennedy Kitchens, and author of J.K.: The Jamie Kennedy Cookbook","OtherText_Accolades_4":"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.","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":"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.","OtherText_Accolades_5_Auth":"Ned Bell, chef, TV personality, and author of Lure: Sustainable Seafood Recipes from the West Coast","OtherText_Accolades_6":"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.","OtherText_Accolades_6_Auth":"Gonzo Okanagan","OtherText_Review_0":"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.","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":"hardcover","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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{"id":6815466389563,"title":"Three Times a Day","handle":"three-times-a-day","description":"\u003cp\u003e\u003cem\u003eThree Times a Day\u003c\/em\u003e was born of out of shared passions: Marilou’s for cooking and the art of entertaining and Alexandre Champagne’s for photography. Quebec pop sensation Marilou always loved food and cooking, but suffered from anorexia for six years in her late teens and early twenties. Now twenty-four, Marilou created a blog (Trois fois par jour) as a form of healing so she could start testing recipes, table settings, and food styling; Alexandre — her then boyfriend — took all the pictures. Their aim was to transform the relationship people have with food for the better — and to encourage them to take a fun and unpretentious approach to how and what we eat. 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Quebec pop sensation Marilou always loved food and cooking, but suffered from anorexia for six years in her late teens and early twenties. Now twenty-four, Marilou created a blog (Trois fois par jour) as a form of healing so she could start testing recipes, table settings, and food styling; Alexandre — her then boyfriend — took all the pictures. Their aim was to transform the relationship people have with food for the better — and to encourage them to take a fun and unpretentious approach to how and what we eat. The blog took off and was soon turned into a bestselling book that has sold more than 200,000 copies in Quebec.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eThree Times a Day\u003c\/em\u003e, Marilou and Alexandre offer more than 100 new recipes that are delicious and easy to make and fit any budget, skill level, or dietary restrictions. Recipes include Cream of Beet \u0026amp; Almond Butter Soup; Chorizo, Crab \u0026amp; Shrimp Paella; Lemon \u0026amp; Olive Chicken with Feta Couscous; Gnocchi Pan-Fried in Butter with Pancetta \u0026amp; Peas; and Banana \u0026amp; Caramel Pudding. Beautifully photographed, Three Times a Day allows us to delve into an intimate universe full of flavours, colours, and beauty, and reminds us of the positive and healing nature of food in our lives.\u003c\/p\u003e"}
{"AlsoRecommendedISBN_2":"9781487004132","AlsoRecommendedISBN_3":"9781487005122","AlsoRecommendedISBN_4":"9781770892309","BASICMainSubject":"CKB101000","BASICMainSubjectLiteral":"COOKING \/ Courses \u0026 Dishes \/ General","BiographicalNote":"\u003cp\u003e\u003cstrong\u003eMARILOU\u003c\/strong\u003e is a French-Canadian pop singer. \u003cem\u003eThree Times a Day\u003c\/em\u003e emerged from her hugely popular blog (“Trois fois par jour”), which she created with her photographer husband Alexandre Champagne. It has sold more 200,000 copies in Quebec. She lives in Boucherville, Quebec.\u003c\/p\u003e","BISACSubjectLiteral_0":"COOKING \/ Courses \u0026 Dishes \/ General","BISACSubjectLiteral_1":"COOKING \/ General","BISACSubjectLiteral_2":"COOKING \/ Health \u0026 Healing \/ General","BISACSubject_0":"CKB101000","BISACSubject_1":"CKB000000","BISACSubject_2":"CKB039000","ContributorBio_0":"\u003cp\u003e\u003cstrong\u003eMARILOU\u003c\/strong\u003e is a French-Canadian pop singer. \u003cem\u003eThree Times a Day\u003c\/em\u003e emerged from her hugely popular blog (“Trois fois par jour”), which she created with her photographer husband Alexandre Champagne. It has sold more 200,000 copies in Quebec. She lives in Boucherville, Quebec.\u003c\/p\u003e\r\n","ContributorBio_1":"\u003cp\u003e\u003cstrong\u003eALEXANDRE CHAMPAGNE\u003c\/strong\u003e is a photographer. He is the co-creator of \u003cem\u003eThree Times a Day\u003c\/em\u003e that emerged from the hugely popular blog (“Trois fois par jour”) he runs with his wife, singer Marilou. The book has sold more than 200,000 copies in Quebec. He lives in Boucherville, Quebec.\u003c\/p\u003e\r\n","ContributorRole_0":"By (author)","ContributorRole_1":"Photographs by","Contributor_0":"Marilou (CA)","Contributor_1":"Champagne, Alexandre (CA)","Description":"\u003cp\u003e\u003cem\u003eThree Times a Day\u003c\/em\u003e was born of out of shared passions: Marilou’s for cooking and the art of entertaining and Alexandre Champagne’s for photography. Quebec pop sensation Marilou always loved food and cooking, but suffered from anorexia for six years in her late teens and early twenties. Now twenty-four, Marilou created a blog (Trois fois par jour) as a form of healing so she could start testing recipes, table settings, and food styling; Alexandre — her then boyfriend — took all the pictures. Their aim was to transform the relationship people have with food for the better — and to encourage them to take a fun and unpretentious approach to how and what we eat. The blog took off and was soon turned into a bestselling book that has sold more than 200,000 copies in Quebec.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eThree Times a Day\u003c\/em\u003e, Marilou and Alexandre offer more than 100 new recipes that are delicious and easy to make and fit any budget, skill level, or dietary restrictions. Recipes include Cream of Beet \u0026 Almond Butter Soup; Chorizo, Crab \u0026 Shrimp Paella; Lemon \u0026 Olive Chicken with Feta Couscous; Gnocchi Pan-Fried in Butter with Pancetta \u0026 Peas; and Banana \u0026 Caramel Pudding. Beautifully photographed, Three Times a Day allows us to delve into an intimate universe full of flavours, colours, and beauty, and reminds us of the positive and healing nature of food in our lives.\u003c\/p\u003e","EAN":"9781487000356","excerpt_0":"https:\/\/biblioshare.org\/BNCservices\/BNCServices.asmx\/Samples?token=fcf85c1c1b298e99\u0026amp;ean=9781487000356\u0026amp;SAN=\u0026amp;Perspective=excerpt\u0026amp;FileNumber=0","Height":"10.875","HeightCode":"in","Imprint":"House of Anansi Press","NumberOfPages":"256","OtherText_Review_0":"Food is culture, food is nutrition. Food is friendship. . . In this book, food is a gift. . .","OtherText_Review_0_Src":"Metro","OtherText_ShortDescription_0":"Three Times a Day delves into an intimate universe full of flavors, colours, and beauty and offers more than 100 easy to make recipes.","ProductFormDescription":"hardcover","PublicationDate":"2015-10-02","Publisher":"House of Anansi Press Inc","ShortDescription":"Three Times a Day delves into an intimate universe full of flavors, colours, and beauty and offers more than 100 easy to make recipes.","Width":"8.375","WidthCode":"in"}
Three Times a Day
Three Times a Day delves into an intimate universe full of flavors, colours, and beauty and offers more than 100 easy to make recipes.
Quick View
{"id":6814243717179,"title":"Three Times a Day: Simple and Stylish","handle":"three-times-a-day-simple-and-stylish","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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{"AlsoRecommendedISBN_0":"9780887848162","AlsoRecommendedISBN_3":"9781487009434","AlsoRecommendedISBN_4":"9781770894655","BASICMainSubject":"CKB029000","BASICMainSubjectLiteral":"COOKING \/ Entertaining","BISACSubjectLiteral_0":"COOKING \/ Entertaining","BISACSubjectLiteral_1":"COOKING \/ General","BISACSubjectLiteral_2":"COOKING \/ Courses \u0026 Dishes \/ General","BISACSubject_0":"CKB029000","BISACSubject_1":"CKB000000","BISACSubject_2":"CKB101000","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. Featuring more than 100 brand new recipes themed around practical categories like Indulgence, Entertaining, Quick \u0026 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","EAN":"9781487002442","Height":"8.375","HeightCode":"in","Imprint":"Ambrosia","NumberOfPages":"320","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":"hardcover","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.
