Culinary

Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies—the bison.

For thousand of years, the indigenous peoples of the prairies relied on the bison for clothing, shelter, tools, and food. The arrival of Europeans to the West nearly wiped out the bison population, but over the past several decades, through conservation and re-population efforts, bison numbers have increased. Bison ranches can now be found across North America.

Inspired by the increasing availability of bison meat, Mr. Salloum, an expert in Arab cuisine, has adapted over 100 recipes from the Middle East for use with this historical Prairie staple now being re-discovered across North America. Amateur and professional chefs alike will welcome the opportunity to add these straightforward, thorough, and easy-to-follow recipes to their culinary repertoires.

Content Note: While there may be information about Indigenous peoples in this book, its focus is on recipes from the Middle East.

This definitive month-by-month guide brings gardeners into the delicious world of edible landscaping and helps take a load off the planet as we achieve greater food security. Full of illustrative colour photos and step-by-step instructions, The Zero-Mile Diet shares wisdom gleaned from 30 years of food growing and seed saving with comprehensive advice on:
• Growing organic food year-round
• The small fruit orchard and backyard berries
• Superb yet simple seasonal recipes
• Preserving your harvest
• Seed saving and plant propagation
• Dirt-cheap ways to nourish your soil
• Backyard poultry—it’s less time-consuming than you
think
• Growing vegetables in the easiest way possible
• A–z guide to growing the best vegetables and herbs

Put organic home-grown fruits and vegetables on your table throughout the year, using the time-saving, economical and sustainable methods of gardening outlined in The Zero-Mile Diet. This book is about REAL food and how eating it will change our lives for the better.

Favorite recipes for a popular fish. Halibut has become increasingly popular in fish stores and supermarkets nationwide. The firm, succulent flesh of halibut is low in fat and well suited for all cooking methods. This collection includes 120 recipes traditional favorites along with 40 new ones from award-winning author and chef Karen Barnaby, one of North America's leading seafood chefs.

Halibut: The Cookbook surveys the culinary and natural history of the fish, and provides tips on how to choose the freshest catch at the store. Conveniently organized by meal course, Halibut includes marinades, curing instructions and different cooking methods. The recipes are easy to follow, ranging from simple dishes to elaborate meals.

Here are samples of the 120 recipes:

• Grilled halibut steaks with pink peppercorn chive butter
• Baked halibut tapenade crust and caponata
• Riesling braised halibut with tarragon and chives
• Alaskan halibut chowder.

Comprehensive and clearly written, Halibut: The Cookbook will be welcomed by home chefs who have long enjoyed this popular fish, as well as those just adding it to their list of favorites.

Additional Information
184 pages | 8.25" x 9.50"

People of the Tahltan First Nations of northern BC have had generations of practice in preparing salmon. Tahltans have lived along the Stikine River, a salmon-bearing river, forever. A Tahltan Cookbook Vol. 2: More Than 88 Ways to Prepare Salmon and other favourite recipes includes authentic, traditional salmon dishes as well as modern, adapted ones. We invite you to share in our celebration of salmon.

This book is more than just a cookbook. Included in this book are profiles of contributors, stories, and photos.

Educator Information
B.C. Science Supplementary Resource Gr.4- Life Science 

This volume contains over 88 salmon recipes while sharing Indigenous culture in relation to the history of salmon and its importance to First Nations people.

Additional Information
112 pages | 6.00" x 8.75"

The Tahltan people of northern BC share family favourites with adapted, modernized and traditional First Nations recipes. Included are traditional game recipes and information on preparing moose, deer and bear.

See Tahltan Cookbook Volumes 2 also listed.

Nancy Turner describes more than 150 plants traditionally harvested and eaten by First Peoples east of the Coast Mountains in British Columbia and northern Washington. Each description includes information on where to find the plant and a discussion on traditional methods of harvesting and preparation.

Educator Information
B.C. Science Supplementary Resouce Gr.7- Life Science

Additional Information
224 pages | 5.50" x 8.50"

Learn how to plan and prepare a garden site, celebrate the harvest, create traditional gardens, such as the "˜Three Sisters Garden" of corn, beans, and squash, and make Native American crafts such as gourd rattles and corn husk dolls, and use its many recipes to cook Native meals.

Additional Information
176 pages | 1.11" x 1.11"

In Food Plants of Coastal First Peoples, renowned ethnobotanist Nancy J. Turner describes more than 100 plants traditionally harvested and eaten by coastal aboriginal groups. Each description contains botanical details and a color photograph to help identify the plant, information on where to find it, and a discussion on traditional methods of harvesting and preparation.

This popular book remains an essential guide for anyone interested in wild edible plants or traditional cultures of First Peoples living on the coast of British Columbia and adjacent areas in Alaska and Washington.

Educator Information
B.C. Science Supplementary Resouce Gr.7- Life Science.

This interesting and informative book contains descriptions and photographs of more than 100 edible plants. There is information to help the reader identify the plants, and also how the Coastal First Peoples used it.

Additional Information

Canada's First Nations peoples based their cuisine on the rich, regionally diverse bounty of the land, sea, lakes and rivers. The recipes in this book feature ingredients at the foundation of Aboriginal culture, such as salmon, venison, bison, fiddleheads, wild rice and berries, and include brief descriptions of their historic relationship with that food.

First Nations cuisine draws on millennia of evolution and deserves a lifetime of study. The recipes here represent a selection of favourites from various cultures across the country. They are inspired by traditional Native cooking, but combine historic and currently available ingredients to reflect a contemporary, modern taste.