High Plains: The Joy of Alberta Cuisine
Author: Cinda Chavich
When Alberta cuisine is mentioned, beef is often the first and only thing to come to mind. In fact, however, Alberta has a wealth of local food products and its producers have won recognition and awards for cheeses, chocolate, corn, grains, oils, game birds and animals, and much more. From mountain to prairie, forest to river, this fertile province overflows with options for the creative cook
Journalist and food specialist Cinda Chavich has visited farms, dairies, bakeries, and delis looking for the very best Alberta has to offer. The result is a breathtaking book that combines delicious recipes, beautiful colour photographs, food sources, cooking and shopping tips, and local history.
Celebrate the taste and variety of regional cuisine with High Plains: The Joy of Alberta Cuisine. There is a world of flavour waiting for you in your own backyard.
Look this: Culture War or Archibald Cox
Mrs. Hill's New Cook Book, Vol. 1
Author: Annabella P Hill
Annabella P. Hill (1810-1878) was a socially prominent Georgia native whose encyclopedic treasury of 19th century recipes, cooking advice, and household hints was first published in 1867. This classic receipt book is considered one of the most influential books of the post-Civil War South A facsimile of the 1867 edition.
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