- Table View
- List View
One Size Fits None: A Farm Girl's Search for the Promise of Regenerative Agriculture
by Stephanie Anderson“Sustainable” has long been the rallying cry of agricultural progressives; given that much of our nation’s farm and ranch land is already degraded, however, sustainable agriculture often means maintaining a less-than-ideal status quo. Industrial agriculture has also co-opted the term for marketing purposes without implementing better practices. Stephanie Anderson argues that in order to provide nutrient-rich food and fight climate change, we need to move beyond sustainable to regenerative agriculture, a practice that is highly tailored to local environments and renews resources. In One Size Fits None Anderson follows diverse farmers across the United States: a South Dakota bison rancher who provides an alternative to the industrial feedlot; an organic vegetable farmer in Florida who harvests microgreens; a New Mexico super-small farmer who revitalizes communities; and a North Dakota midsize farmer who combines livestock and grain farming to convert expensive farmland back to native prairie. The use of these nontraditional agricultural techniques show how varied operations can give back to the earth rather than degrade it. This book will resonate with anyone concerned about the future of food in America, providing guidance for creating a better, regenerative agricultural future.
One Thousand Vines: A New Way to Understand Wine
by Pascaline Lepeltier"A masterpiece that offers a deep dive into the world of wine. It's a testament to its author's passion, expertise and commitment to sustainable practices." Robert Parker Wine Advocate"Lepeltier's expertise is addictive and admirable. The talents that made her an in-demand sommelier and lecturer are the same qualities that come through in her writing." Drinkhacker"Entwining culture, philosophy, history, and science, Pascaline Lepeltier's One Thousand Vines is nothing short of an astonishing work of genius. This is an essential resource for understanding wine in all its marvellous complexity." Alice Feiring"One Thousand Vines is a crucial resource for understanding wine on both a global and local scale, and an essential read for anyone who loves wine." Jon Bonné"Pascaline's work is essential for anyone who wants to fully understand wine. Additionally, you will find a multitude of conceptual maps and illustrations that make the reading even more delightful." Ferran Centelles"One Thousand Vines is a rare feat: an original book about wine. Pascaline Lepeltier's work of passionate scholarship sweeps us through the disciplines which form wine's hinterland in order to illuminate her informing vision of wine: fresh, exciting, dense, grand." Andrew JeffordWinner of an OIV Award 2024 In One Thousand Vines internationally celebrated sommelier Pascaline Lepeltier answers all the important questions about wine. With three main parts - Reading Vines, Reading Landscapes and Reading Wines - the book challenges preconceived ideas about the vine and its wine. It explains where we are now, how we got here, and shows us a way forward - in how grapes will be grown, made into wine, sold and enjoyed.One Thousand Vines isn't an encyclopedia or atlas but offers the reader keys to understand the links between the bottle and the producers, terroirs and vineyards which give birth to it. With a refreshingly unique approach, star sommelier Pascaline Lepeltier offers those curious about wine not only the answers but also the tools to understand it by oneself.
One Thousand Vines: A New Way to Understand Wine
by Pascaline Lepeltier"A masterpiece that offers a deep dive into the world of wine. It's a testament to its author's passion, expertise and commitment to sustainable practices." Robert Parker Wine Advocate"Lepeltier's expertise is addictive and admirable. The talents that made her an in-demand sommelier and lecturer are the same qualities that come through in her writing." Drinkhacker"Entwining culture, philosophy, history, and science, Pascaline Lepeltier's One Thousand Vines is nothing short of an astonishing work of genius. This is an essential resource for understanding wine in all its marvellous complexity." Alice Feiring"One Thousand Vines is a crucial resource for understanding wine on both a global and local scale, and an essential read for anyone who loves wine." Jon Bonné"Pascaline's work is essential for anyone who wants to fully understand wine. Additionally, you will find a multitude of conceptual maps and illustrations that make the reading even more delightful." Ferran Centelles"One Thousand Vines is a rare feat: an original book about wine. Pascaline Lepeltier's work of passionate scholarship sweeps us through the disciplines which form wine's hinterland in order to illuminate her informing vision of wine: fresh, exciting, dense, grand." Andrew JeffordWinner of an OIV Award 2024 In One Thousand Vines internationally celebrated sommelier Pascaline Lepeltier answers all the important questions about wine. With three main parts - Reading Vines, Reading Landscapes and Reading Wines - the book challenges preconceived ideas about the vine and its wine. It explains where we are now, how we got here, and shows us a way forward - in how grapes will be grown, made into wine, sold and enjoyed.One Thousand Vines isn't an encyclopedia or atlas but offers the reader keys to understand the links between the bottle and the producers, terroirs and vineyards which give birth to it. With a refreshingly unique approach, star sommelier Pascaline Lepeltier offers those curious about wine not only the answers but also the tools to understand it by oneself.
One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (Edd Kimber Baking Titles)
by Edd KimberONE TIN, 70 BAKES BBC Good Food Best Food Books of 2020The Guardian Best Food Books of 2020 New York Times Best Cookbooks of 2020 Washington Post Top Cookbooks for 2020'A brilliant idea for a book' and a 'must-have' Nigella Lawson'Edd Kimber's One Tin Bakes is a dazzler of a baking book, using one simple tin to make utterly enviable cakes, gorgeous pies, flavour-loaded buns and bars that'll have you swooping in for seconds. Edd's photography and easy style captures in each recipe a beautiful immediacy and freshness that made me linger on every page without exception.' Dan LepardWhether you want cookies or cakes, pastries or desserts, something fruity, chocolatey, spiced or nutty, baking just got a whole lot easier.From Praline Meringue Cake to Matcha Roll Cake, Peanut Butter Brookies to Tahini Babka Buns, all you need is just one standard 9 x 13in baking tin.Varied and versatile, requiring minimal skill and little equipment, Edd Kimber's delicious treats range from simple bakes to slice and serve to impressive but achievable showstoppers. 'A terrifically clever idea - one tin, seventy bakes: From fabulous cakes, cookies and bars to perfect pies and tarts. The recipes are accessible and gorgeous - Edd really knows how to entice - but more importantly, he gives clear instructions for successful bakes. A must-have in your kitchen!' Helen Goh 'This book is a peek inside the mind of one of my favorite bakers, where creativity with butter and sugar is paired with solid technique and downright fun. Edd shares a true world of possibilities - all within a 9x13 tin. This book is an absolute must-have for every home baker.' Joy Wilson 'I've been a fan of Edd's since he won the bake off, not only because of his recipes but because of his character. There are no gimmicks and his passion and energy are contagious. Most of all, he makes me want to bake his recipes. This book is accessible yet elegantly photographed and you always feel like he is speaking directly to you, which is special. Of course, being American, I love a sheet cake and the generosity in these recipes makes me want to go to a picnic or a potluck.' Claire Ptak 'Baking requires skill and perfection and Edd's got it' Mary Berry 'Edd Kimber brings baking back into British homes' Vogue
One Tin Bakes Easy: Foolproof cakes, traybakes, bars and bites from gluten-free to vegan and beyond (Edd Kimber Baking Titles)
by Edd Kimber<p>ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES<p> <p>'The sort of book that becomes a true friend in the kitchen.' Nigella Lawson<p> <p>One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier.<p> <p>Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd Kimber's previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have to hand and whoever you're baking for.<p> <p>You only need minimal skill to whip up something sensational - with ideas for bakes made in one-bowl or with 5-ingredients, as well as popular options for vegan, gluten-free and no-bake treats. One Tin Bakes Easy is full of versatile, achievable and indulgent recipes to wow your friends and family, that you will want to bake time and time again.<p>
One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Ryan ScottIf you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat. One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.
The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
by Rien FertelIn the spirit of the oral historians who tracked down and told the stories of America's original bluesmen, this is a journey into the southern heartland (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America's traditional barbecue.Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue--America's original barbecue--through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn't your typical backyard pig roast, and it's definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America's one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.
The One with All the Recipes: An Unofficial Cookbook for Fans of Friends
by Teresa FinneyCould this BE any more delicious?You&’re the ultimate fan of Friends. You&’ve seen every episode (multiple times). You get all the inside jokes. You even know how to make that trifle. But with this fun and funny cookbook, you can take your fandom one step further by whipping up incredible entrées inspired by this iconic 1990s sitcom. You know one person who doesn&’t share food, but you can share yours! This cookbook is packed with delicious recipes that are perfect for you and your own friends to enjoy together. Whether it&’s a going away party when you move to Yemen, a Friendsgiving dinner in your unaffordable NYC apartment, or just having some nibbles during a binge viewing party, The One with All the Recipes will be there for you with: • Not-So-Fine Margaritas • Engagement Ring Lasagna • &“French Aunt&” Chocolate Chip Cookies • Thanksgiving Turkey for One • Fried Stuff with Cheese • Perfect Pox Peach CobblerIf you're a fan of cookbooks such as Bob's Burgers, Game of Scones, or the Gilmore Girls Eat Like a Gilmore, you'll love this ultimate tribute to the greatest sitcom ever written!
An Onion in My Pocket: My Life with Vegetables
by Deborah MadisonFrom the author of Vegetarian Cooking for Everyone ("The Queen of Greens," The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement.Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story--and with it the story of the vegetarian movement--for the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.
Onions and Other Vegetable Alliums (2nd edition)
by James L. BrewsterThis edition relates the production and utilization of the familiar and important vegetable crops to the many aspects of plant science underpinning their production and storage technologies. Chapters cover species and crop types, plant structure, genetics and breeding, physiology of growth and development and also pests and diseases, production agronomy, storage after harvest and the biochemistry of flavor, storage carbohydrates and color and how this relates to nutritional and health benefits.
Onions Etcetera: The Essential Allium Cookbook
by Kate Winslow Guy AmbrosinoOnions Etcetera features more than 130 supermarket-friendly recipes, all from the indispensable allium family: leeks, chives, garlic, shallots, scallions, and every other type of onion!"I don’t believe there is a single recipe in this book I don’t want to cook." - Nigella Lawson Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, Onions Etcetera is right place for you. This book is for all the Allium lovers out there; all of you out there who can’t imagine cooking dinner without at least one onion in the mix. In Onions Etcetera you’ll explore the wonderful versatility of the humble onion as you learn to coax out flavors familiar and unknown. From classics and family favorites, to more obscure recipes, you’ll find 130 onion-centric dishes, including: ·Za’atar Onion Petals with Beets and Labneh ·Pearl Onion Tarte Tatin ·Appalachian Chimichurri ·Curried Onion Fritters with Mint Raita ·Grilled Delicata Squash with Shallot Agrodolce ·Cheese and Allium Toasties ·Eggplant Salad with Black Garlic Tahini Dressing ·Scallion Sesame Pancakes ·Grilled Fish with Charred Garlic Scape RelishAnd that's just a start, fellow onion lovers. Grab your chefs knife, your favorite member of the Allium family, and Onions Etcetera, of course, and get cooking!
The Only Cleanse: A 14-Day Natural Detox Plan to Jump-Start a Lifetime of Health
by Samantha HellerNews flash: Your body already knows how to detox; you just need to turn on the right cues to make it happen. Here's how, with a 14-day plan that will change your life forever. Time to detox and cleanse? Don't go with a fad diet that makes promises you can't keep (all juice, all the time--sound familiar?). Instead, turn to Samantha Heller for a program that really works. Cleanses, detoxes, and other purifying practices have been around for hundreds of years, from fasting to juicing and everything in between. Not all of them are tried-and-true, and most aren't scientifically sound. But finally, here it is: the only cleanse you'll ever need. The Only Cleanse is uniquely designed to fully integrate, elevate, and reestablish the body's biochemical balance. Heller uses a five-pronged approach that covers diet, stress, emotions, exercise, and sleep. She also reviews existing detox plans and explains the pros and cons, further emphasizing why her plan is the only one you need.
The Only Diet Book You'll Ever Need
by Cyndi TargoszD-iscouraged with the way you look?I-nterested in long-term results?E-xcited for the new and improved you?T-ime to get a move on!Tired of the roller-coaster ride called dieting? You are not alone! Now, with nationally celebrated weight-loss expert Cyndi Targosz as your guide, you can say goodbye to fly-by-night fad diets, create a real plan for losing - and keeping off - the weight, and have a great time doing it!Complete with tips and tricks for curbing your cravings, personalizing your plan of attack, and embracing your new delicious life, you'll be on the track to a better you in no time. With Cyndi's Secrets' for success, you will learn how to:find out the real reason you're overweightAdapt the new Food Pyramid to your nutritional needsShop, cook, and dine (in or out) and stay on courseLet Cyndi and her one-of-a-kind program refresh, inspire, and energize you. With The Only Diet Book You'll Ever Need, your new life starts today. What are you waiting for?
The Only Diet Book You'll Ever Need: How to lose weight witout losing your mind
by Cyndi TargoszD-iscouraged with the way you look?I-nterested in long-term results?E-xcited for the new and improved you?T-ime to get a move on!Tired of the roller-coaster ride called dieting? You are not alone! Now, with nationally celebrated weight-loss expert Cyndi Targosz as your guide, you can say goodbye to fly-by-night fad diets, create a real plan for losing - and keeping off - the weight, and have a great time doing it!Complete with tips and tricks for curbing your cravings, personalizing your plan of attack, and embracing your new delicious life, you'll be on the track to a better you in no time. With Cyndi's Secrets' for success, you will learn how to:find out the real reason you're overweightAdapt the new Food Pyramid to your nutritional needsShop, cook, and dine (in or out) and stay on courseLet Cyndi and her one-of-a-kind program refresh, inspire, and energize you. With The Only Diet Book You'll Ever Need, your new life starts today. What are you waiting for?
The Only Diet Book You'll Ever Need
by Cyndi TargoszD -iscouraged with the way you look? I -nterested in long-term results? E -xcited for the new and improved you? T -ime to get a move on! Tired of the roller-coaster ride called dieting ? You are not alone! Now, with nationally celebrated weight-loss expert Cyndi Targosz as your guide, you can say goodbye to fly-by-night fad diets, create a real plan for losing-and keeping off-the weight, and have a great time doing it! Complete with tips and tricks for curbing your cravings, personalizing your plan of attack, and embracing your new delicious life, you'll be on the track to a better you in no time. With Cyndi's Secrets' for success, you will learn how to: Find out the real reason you're overweight Adapt the new Food Pyramid to your nutritional needs Shop, cook, and dine (in or out) and stay on course Let Cyndi and her one-of-a-kind program refresh, inspire, and energize you. With The Only Diet Book You'll Ever Need, your new life starts today. What are you waiting for?
Only in Naples: Lessons in Food and Famiglia from My Italian Mother-in-Law
by Katherine WilsonFull of lighthearted humor, sumptuous food, the wisdom of an Italian mother-in-law, and all the atmosphere of Elena Ferrante's Neapolitan Novels, this warm and witty memoir follows American-born Katherine Wilson on her adventures abroad. Thanks to a surprising romance--and a spirited woman who teaches her to laugh, to seize joy, and to love--a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean.When I saw the sea at Gaeta, I knew that Naples was near and I was coming home."There is a chaotic, vibrant energy about Naples that forces you to let go and give in," writes Katherine, who arrives in the city to intern at the United States Consulate. One evening, she meets handsome, studious Salvatore and finds herself immediately enveloped by his elegant mother, Raffaella, and the rest of the Avallone family. From that moment, Katherine's education begins: Never eat the crust of a pizza first, always stand up and fight for yourself and your loved ones, and consider mealtimes sacred--food must be prepared fresh and consumed in compagnia. Immersed in Neapolitan culture, traditions, and cuisine, slowly and unexpectedly falling for Salvatore, and longing for Raffaella's company and guidance, Katherine discovers how to prepare meals that sing, from hearty, thick ragù to comforting rigatoni alla Genovese to pasta al forno, a casserole chock-full of bacon, béchamel, and no fewer than four kinds of cheeses. The secret to succulent, tender octopus? Beat it with a hammer. While Katherine is used to large American kitchens with islands and barstools, she understands the beauty of small, tight Italian ones, where it's easy to offer a taste from a wooden spoon. Through courtship, culture clashes, Sunday services, marriage, and motherhood (in Naples, a pregnancy craving must always be satisfied!), Katherine comes to appreciate carnale, the quintessentially Neapolitan sense of comfort and confidence in one's own skin. Raffaella and her famiglia are also experts at sdrammatizzare, knowing how to suck the tragedy from something and spit it out with a great big smile. Part travel tale, part love letter, Only in Naples is a sumptuous story that is a feast for the senses. Goethe said, "See Naples and die." But Katherine Wilson saw Naples and started to live. Advance praise for Only in Naples "In a world filled with food memoirs, this one stands out. Katherine Wilson gives us more than the fabulous food of Naples. She offers us a passport to an exotic country we would never be able to enter on our own."--Ruth Reichl, author of My Kitchen Year"Wilson has written a glorious memoir celebrating the holy trinity of Italian life: love, food, and family. Her keen eye and sense of humor take you through the winding streets of Naples at a clip, on a ride you hope will never end."--Adriana Trigiani, author of The Shoemaker's Wife "How lucky we are to get these hilarious and wise perceptions filtered through a sincerely loving eye."--Julie Klam, author of Friendkeeping "This thoroughly enjoyable love letter to Naples is a tribute to the author's irrepressible mother-in-law."--Luisa Weiss, author of My Berlin Kitchen and founder of The Wednesday Chef "Wilson's easygoing writing perfectly suits this tale of an innocent abroad, an American girl who discovers herself in the midst of a foreign culture that becomes, in the end, her own."--Kate Christensen, author of How to Cook a MooseFrom the Hardcover edition.
The Only Way to Make Bread
by Cristina QuinteroA delicious exploration of all kinds of breads, from sourdough to bannock to bao, that will tickle your taste buds and warm your heart. <P><P> What's the only way to make bread? <P> You might use white flour in your bread, or whole wheat flour or corn flour. <P> You might use water or milk, maybe an egg or two. <P> You'll use a handful of this, a dash of that, a bit of this and a splash of that. <P> Some dough will rise, some dough will bubble. Sometimes it will be sticky, sometimes it will be shaggy. <P> What's the only way to make bread? <P> Your way! <P><P> This tasty celebration of all kinds of bread will tempt bread lovers big and small. No matter what kind of bread YOU like to make, this book is for you!
The Only Wine Book You'll Ever Need
by Danny MayAnyone who's ever walked into a wine store and found themselves befuddled by the myriad varieties and vintages available knows that choosing the right bottle of wine isn't easy. Fortunately, The Only Wine Book You'll Ever Need takes a simplified approach to this seemingly complicated topic.Whether looking to build your own personal wine cellar or to brush up on serving wine in social situations, you will learn:What makes a good wine goodWhy some wines are categorized by both region and varietyWhich flaws to watch for in winesHow to choose the right wine for the right occasion for the right priceHow to order and serve wine like an expertHow to pair wine with foodTeeming with 288 pages of valuable information and tips, this book is perfect for wine lovers who want to know what they are drinking.
The Only Wine Book You'll Ever Need
by Danny MayWhether looking to build their own personal wine cellar or to brush up on serving wine, readers learn such essential information as what makes a good wine good, which flaws to watch for in wines, and how to choose the right wine for the right occasion for the right price.
The Only Wine Book You'll Ever Need
by Andy Sharpe Danny MayAnyone who's ever walked into a wine store and found themselves befuddled by the myriad varieties and vintages available knows that choosing the right bottle of wine isn't easy. Fortunately, The Only Wine Book You'll Ever Need takes a simplified approach to this seemingly complicated topic.Whether looking to build your own personal wine cellar or to brush up on serving wine in social situations, you will learn:What makes a good wine goodWhy some wines are categorized by both region and varietyWhich flaws to watch for in winesHow to choose the right wine for the right occasion for the right priceHow to order and serve wine like an expertHow to pair wine with foodTeeming with 288 pages of valuable information and tips, this book is perfect for wine lovers who want to know what they are drinking.
Ons Gunsteling Detox & Gewigsverlies Prutpot Resepte
by Vicky Wells Geoff Wells Corlia JonesOns is dol oor prutpot etes want hulle is maklik, gerieflik en lekker. Nog beter is prutpot etes wat jou help om gewig te verloor en gesond te word en bly. Jy sal vind dat wanneer jy 'n vegetariese or vegan dieet volg, jy 'n baie meer voedingstof-digte voedsel eet terwyl jou kalorieë baie laag gehou word. Dit is nie te sê dat ALLE vegan en vegetariese kos lae-kalorie is nie. Jy sal nogsteeds jou inname van vette en hoër kalorie kosse moet dophou, maar jy sal ook vind dat jy die "versadige" gevoel langer behou omdat jou liggaam meer van die noodsaaklike voedingstowwe opneem. Sommige van die resepte is goed vir detox en hulle is sodanig gemerk. Al die resepte Is vegetaries of vegan en meeste van hulle sal ook help met gewigsverlies. Party van die nagereg resepte is 'n bietjie hoër in kalorieë so gebruik dit spaarsamig.
Ontario Beer: A Heady History of Brewing from the Great Lakes to Hudson Bay
by Jordan St. John Alan McleodBeer historians and writers Alan McLeod and Jordan St. John have tapped the cask of Ontario brewing to bring the complete story to light, from foam to dregs. Ontario boasts a potent mix of brewing traditions. Wherever Europeans explored, battled, and settled, beer was not far behind, which brought the simple magic of brewing to Ontario in the 1670s. Early Hudson's Bay Company traders brewed in Canada's Arctic, and Loyalist refugees brought the craft north in the 1780s. Early 1900s temperance activists drove the industry largely underground but couldn't dry up the quest to quench Ontarians' thirst. The heavy regulation that replaced prohibition centralized surviving breweries. Today, independent breweries are booming and writing their own chapters in the Ontario beer story.
The Ontario Craft Beer Guide
by Robin Leblanc Jordan St. JohnForget wine tours! This is the comprehensive guide to Ontario’s craft-beer revival and the brewers behind it. The renaissance of craft beer that has swept North America over the past thirty years has transformed the Ontario landscape, leaving over two hundred breweries, both great and humble, dotting the province. The diversity of craft beers we now enjoy is unprecedented in history and dazzling to behold. For the growing number of people who find their interest piqued, the sheer selection of brews can be intimidating. The Ontario Craft Beer Guide gives readers, whether bright-eyed beginners or aficionados of the highest calibre, a dependable field guide to the beers of Ontario. Noted experts Jordan St. John (Lost Breweries of Toronto) and Robin LeBlanc (The Thirsty Wench) tell the stories of some of Ontario’s most notable breweries and provide expert ratings for nearly a thousand beers.
The Ontario Craft Beer Guide: Second Edition
by Robin Leblanc Jordan St. JohnWith nearly one hundred new breweries, this second edition of The Ontario Craft Beer Guide is an indispensable field guide to the province’s beer. The explosion of craft beer variety in North America has created a climate of amazing quality and bewildering options for beer drinkers. Choosing a drink in that landscape can be intimidating, but in The Ontario Craft Beer Guide beer lovers have a concise and expertly curated guide to over one thousand offerings, with simple tasting notes, ratings, and brewery biographies. Let noted experts Jordan St. John and Robin LeBlanc guide you to your next favourite beer, from your new favourite brewery.
Ontario Garlic: The Story from Farm to Festival
by Peter MccluskyThe taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and school--kids who smelled of garlic were sent home. Pioneering chefs, farmers and a wave of cultural diversity have brought the zesty allium into the mainstream, making it a gourmand's go-to spice, celebrated at nine festivals across the province. Toronto Garlic Festival founder Peter McClusky serves up garlic's long journey from central Asia to its now-revered place in the hearts and dishes of Ontarians. Growing tips and forty recipes bring Ontario garlic from farm to festival to feast.