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    Search Results: Returned 21 Results, Displaying Titles 1 - 20
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      By Wong, Jan
       2017., Adult, Goose Lane Editions Call No: Bio W872a    Availability:1 of 1     At Your Library Summary Note: Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn't keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn't pass up. On their journey, Jan and Sam live and cook with locals, seeing how globalization is changing food, families, and cultures. In southeast France, they move in with a family sheltering undocumented migrants. From Bernadette, the housekeeper, they learn classic French family fare such as blanquette de veau. In a hamlet in the heart of Italy's Slow Food country, the locals teach them how to make authentic spaghetti alle vongole and a proper risotto with leeks. In Shanghai, they cook firecracker chicken and scallion pancakes with the nouveaux riches and their migrant maids, who are part of the biggest demographic shift in world history. Along the way, mother and son explore their sometimes-fraught relationship, uniting--and occasionally clashing--over their mutual love of cooking. A memoir about family, an exploration of the globalization of food cultures, and a meditation on the complicated relationships between mothers and sons, Apron Strings is complex, unpredictable, and unexpectedly hilarious.
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      By Schwartz, Ellen, 1949-
       c2011., Juvenile, Tundra Books Call No: Fic Sch    Availability:1 of 1     At Your Library Series Title: Teaspoon detectives   Volume: [1].Summary Note: "Five cousins are looking forward to their annual vacation at their grandmother<U+2019>s cottage. None of them knows that this may be their last such summer. A mining company has set its sights on the land and is determined to seize it. Grandma must produce the deed to prove that the property is really hers, but her memory is not what it used to be, and she can<U+2019>t find it. The children suspect there may be clues to the deed<U+2019>s whereabouts somewhere in the family<U+2019>s cherished trove of recipes. But can they solve the mystery in time?"--From publisher.
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      By Hui, Ann, 1983-
       2019., Adult, Douglas and McIntyre (2013) Ltd. Call No: 647.957123 H899c    Availability:1 of 1     At Your Library Summary Note: In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included--her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn't yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants weaves together Hui's own family history--from her grandfather's decision to leave behind a wife and newborn son for a new life, to her father's path from cooking in rural China to running some of the largest "Western" kitchens in Vancouver, to the unravelling of a closely guarded family secret--with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind "chop suey" cuisine, detailing the invention of classics like "ginger beef" and "Newfoundland chow mein," and other uniquely Canadian fare like the "Chinese pierogies" of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town "fake Chinese" food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants--perseverance, entrepreneurialism and deep love for family. Using her own family's story as a touchstone, she explores the importance of these restaurants in the country's history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.
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      -- Cuisine de Stella
      By Mehta, Dilip, 1952-  McKellar, Don, 1963-  Biswas, Seema  Ray, Lisa, 1972-
       (2010, p2009), General, distributed in Canada by Mongrel Call No: DVD Fic Cooking    Availability:1 of 1     At Your Library Summary Note: "When Canadian diplomat Maya (Lisa Ray) and her stay-at-home husband Michael (Don McKellar) are relocated to exotic New Dehli, they inherit a household of Indian servants ruled by the sweet and charming Stella (Seema Biswas). An out-of-work chef back home, Michael implores Stella to impart her culinary wisdom and help him spice up his own repertoire. After some initial resistance, she agrees to mentor the wide-eyed westerner. As the two prepare a mouthwatering array of colourful and sumptuous cuisines, an unlikely bond begins to form. But Stella isn<U+2019>t who she appears to be. In fact, she's secretly cooking up a few schemes of her own..."--Container.
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      By Thúy, Kim
       2014., General, Random House Canada Call No: Fic Thu    Availability:1 of 1     At Your Library Summary Note: Mãn has three mothers: the one who gives birth to her in wartime, the nun who plucks her from a vegetable garden, and her beloved Maman, who becomes a spy to survive. Seeking security for her grown daughter, Maman finds Mãn a husband , a lonely Vietnamese restaurateur who lives in Montreal. Thrown into a new world, Mãn discovers her natural talent as a chef.
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      By Jackman, Mary (Mary Elizabeth)
       c2012., Adult, Dundurn Press Call No: MYS Fic Jac    Availability:1 of 1     At Your Library Summary Note: When the body of Toronto restaurateur Liz Walker's meat supplier, Mr. Tony of Kensington Market, is found dismembered, her star chef, Daniel Chapin, becomes the lead suspect, then goes missing. More problems arise when two people are poisoned at the place where Daniel has been moonlighting.
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      By Gascoyne, Kevin, 1966  Gascoyne, Kevin, 1966-  Camellia Sinensis Tea House
       2011., Firefly Books Call No: 641.3 G247t    Availability:1 of 1     At Your Library Summary Note: Tea is second only to water as the most-consumed beverage in the world. When recent studies revealed green tea's health benefits, North American consumption skyrocketed. Tea is a comprehensive guide to non-herbal tea, the plant Camellia sinensis. Concise and authoritative text and an abundance of color photographs take the reader on an escorted tour of the world's tea-growing countries: China, Japan, Taiwan, India, Sri Lanka, Nepal, Vietnam and East Africa. Like a fine wine, it is the "terroir" -- a region's soil and climate -- that imparts unique characteristics to a tea. The book covers black, green, white, yellow, oolong, pu'er, perfumed, aromatic and smoked teas. Topics include: An overview of the history of tea Tea varieties The worldwide export of tea How tea is processed Signature tea cultivars The art of making, serving and tasting tea, including tea ceremonies Tea in cooking, with 15 recipes from gourmet chefs A directory of teas. A set of detailed charts, tables and graphs shows the caffeine, antioxidant and other biochemical properties of 35 teas. Tea aficionados go on organized tours of tea-growing regions, enroll in tasting seminars and earn professional certificates. For them and for the interested reader who enjoys the occasional cup, Tea is a beautifully presented homage to the world's most beloved hot beverage.