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Cooking Meat
“Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mea...
Kensington Market
Since the beginning of the twentieth century, Toronto’s Kensington Market neighbourhood has been home to a multicultural mosaic of immigrant communities: Jewish, Portuguese, Chinese, South Asian, Caribbean, and many others. Despite repeated transformations, the neighbourhood has never lost its vibrant, close-knit character. In Kensington Market, urban planner and public historian Na Li explores both the Market’s dynamic history and the ways in which planners can access the intangible collective memory that helps define neighbourhoods like it around the world. Through examinations of memorable Kensington landmarks such as the Kiev Synagogue, Hyman’s Bookstore, and United Bakers Dairy Restaurant, Li traces the connections between the Market’s built environment and the experiences of its inhabitants, providing a sterling example of how to map the intangible value of this national landmark. Li’s book will be a must-read for those fascinated with this iconic Toronto neighbourhood, as well as anyone with an interest in the role heritage and collective memory can play in urban planning.
Odd Bits
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Titanic
Titanic: Touchstones of a Tragedy stands alone in the genre of books on the legendary ship thanks to its abundant use of artifacts and memorabilia not previously seen by those beguiled by the doomed White Star Liner. With his use of these striking images and a wealth of facts to tell the Titanic’s near mythic tale in a novel way, author Santini presents readers with a museum’s worth of Titanic treasures—all between the covers of a book.
Pulp & Paper
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Toronto Eats
"The farms, forests, and lakes that surround Toronto are invaluable resources for local and sustainable ingredients (and a good bit of foraging, too). Following on the heels of the bestselling cookbook, Toronto Cooks, the highly anticipated Toronto Eats is a multicultural spectrum of the cityas countless cultures from Mumbai chili crab to okonomiyaki. Boasting over 100 signature recipes from 50 amazing chefs, it is a gorgeous illustration of this cityas food scene, featuring chef-tested recipes from the most talented toques, as well as their stories. Best of all, the recipes are designed with the home cook in mind and can be re-created at home with ease. The world really can appear on a dinner plate."--
Meat Illustrated
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find: • 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal • Cut-specific guidance on buying, prepping, storing, cooking, and more • Step-by-step photos, break-out tutorials, and hundreds of hand-...
Marketing
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Bush Runner
WINNER OF THE 2020 RBC TAYLOR PRIZE • "Readers might well wonder if Jonathan Swift at his edgiest has been at work."—RBC Taylor Prize Jury Citation • "A remarkable biography of an even more remarkable 17th-century individual ... Beautifully written and endlessly thought-provoking."—Maclean’s Murderer. Salesman. Pirate. Adventurer. Cannibal. Co-founder of the Hudson's Bay Company. Known to some as the first European to explore the upper Mississippi, and widely as the namesake of ships and hotel chains, Pierre-Esprit Radisson is perhaps best described, writes Mark Bourrie, as “an eager hustler with no known scruples.” Kidnapped by Mohawk warriors at the age of fifteen, Radisson a...
