The Lost Supper

Searching for the Future of Food in the Tastes of the Past

by (author) Taras Grescoe

French Taste in Atlantic Canada 1604-1758

A Gastronomic History (pb)

by (author) Anne-Marie Lane-Jonah & Chantel Vechambre

Out of Old Ontario Kitchens (pb)

by (author) Lindy Mechefske

Mitji–Let’s Eat!

Mi’kmaq Recipes from Sikniktuk

by (author) Margaret Augustine & Lauren Beck

Mitji-Let's Eat!

Mi'kmaq Recipes from Sikniktuk

by (author) Margaret Augustine & Dr Lauren Beck
by (photographer) Patricia Bourque

Food Mobilities

Making World Cuisines

edited by Daniel E. Bender & Simone Cinotto

The Lost Supper

Searching for the Future of Food in the Flavors of the Past

by (author) Taras Grescoe

Recipes for Murder

66 Dishes That Celebrate the Mysteries of Agatha Christie

by (author) Karen Pierce

Where We Ate

A Field Guide to Canada's Restaurants, Past and Present

by (author) Gabby Peyton
foreword by Corey Mintz

What We Talk About When We Talk About Dumplings

edited by John Lorinc
introduction by Karon Liu

Sauces

Handcrafted & Wholesome

by (author) Ashley Billey, Wendy Pirk & James Darcy

Dulse to Donairs

An Irreverent History of Food in Nova Scotia

by (author) Steven Laffoley

Caesar Country

Cocktails, Clams & Canada

by (author) Aaron Harowitz & Zack Silverman

Exploring the World of Japanese Craft Sake

Rice, Water, Earth

by (author) Nancy Matsumoto & Michael Tremblay
foreword by John Gauntner

The Viennese Kitchen: 10th Anniversary Edition

Tante Hertha's Book of Family Recipes

by (author) Monica Meehan & Maria von Baich
illustrated by Tara & Meade Fisher

Chocolate

How a New World Commodity Conquered Spanish Literature

by (author) Erin Cowling

Chocolate

How a New World Commodity Conquered Spanish Literature

by (author) Erin Alice Cowling

Ontario Picnics

A Century of Dining Outdoors

by (author) Lindy Mechefske

Basilicata Secrets

A Culinary Journey

by (author) Anita Aloisio

Mrs Dalgairns's Kitchen

Rediscovering "The Practice of Cookery"

edited by Mary F. Williamson
contributions by Elizabeth Baird

Book of Donair

Everything you wanted to know about the Halifax street food that became Canada's favourite kebab

by (author) Lindsay Wickstrom

La Varenne's Cookery

The French Cook; The French Pastry Chef; The French Confectioner

edited and translated by Terence Scully

Lost Feast

Culinary Extinction and the Future of Food

by (author) Lenore Newman

Kosher Style

Over 100 Jewish Recipes for the Modern Cook: A Cookbook

by (author) Amy Rosen