Product Description
A 1962 Canadian classic cookbook -- hundreds of women submitted but only the best 350 recipes were used. Recipes use the original preparations and ingredients and it includes a glossary of cooking terms, tables, charts and detailed index. ... Read more

Product Description
This guidebook offers helpful tips on tasting and pairing wine with fine cooking. Wine consultant and connoisseur, Chuck Byers recently embarked on a cross-country tour to uncover the history and current state of wine and winemaking in Canada. He painstakingly gathered intriguing facts and colourful stories about the industry and shares his experiences with the reader in his own lyrical and charming style. Chuck says, "Wine is synonymous with fine-dinning and relaxation." In this book, he matches selected wines with recipes donated by wineries, chefs, restaurants, and Bed & Breakfasts, and he offers us an extensive listing of over 250 wineries and 50 B&Bs across Canada. "Make wine, food, and relaxation a part of your next rendezvous." Thanks Chuck, and welcome home. ... Read more

Customer Reviews (1)

A high-class cookbook enthusiastically recommended for discriminating connoisseurs and chefs.
Wine entertainer and connoisseur Chuck Byers and popular cook Tom Berki present Rendezvous for Dinner: A Guide to Canadian Wine, Dining, and Dessert, an in-depth guide to tasting and pairing wines with fine cooking. Part cookbook, part history of Canadian winemaking, part suggestive guide for dinner and wine tasting themes, Rendezvous is a superb resource for anyone seeking to create just the right, unforgettable mood. The recipes range from "Easy Spinach and Crab Dip" to "Pecan Crusted Rack of Lamb", "Homemade Potato and Leek Soup", "Citrus Fruit Sauce", "Fettuccine Alfredo", and numerous signature dishes from wineries, bed & breakfasts, and chefs and restaurants. A high-class cookbook enthusiastically recommended for discriminating connoisseurs and chefs. ... Read more

Product Description
Anita Stewart takes readers on a full-flavored pan-Canadian culinary journey in this tantalizing winner of two Cuisine Canada Book Awards. Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the best of the country’s regional cooking. Exploring Canada’s five major gastronomic regions, Stewart provides recipes and vignettes from each. Illustrated with 130 color photographs, Flavours of Canada reveals the beauty of the land and the wealth of Canada’s culinary heritage. ... Read more

Customer Reviews (1)

good
the book was damage, tape on it to fix it. good book! the receipe are great and the condition are very good too. thank you!!! shipping fast and good deal!! ... Read more