NNELS Upgrade

With nearly one hundred new breweries, this second edition of The Ontario Craft Beer Guide is an indispensable field guide to the province’s beer.

In the fall of 1952, John Grady Cole and Billy Parham are cowboys on a New Mexico ranch encroached upon from the north by the military.

Set against a backdrop of grey spruce and muskeg, Cowboy tells the story of Gilles Desches, a twenty-something who moves from Montreal to Grande-Ourse, a northern Quebec town haunted by the grisly

The home wine market has grown by leaps and bounds in the last decade.

By taking on more than 120 judiciously chosen questions about wine and answering them clearly and rigorously, Marc Chapleau has dared to go into areas where others have feared to tread.

Winner of the 2002 North American Guild of Beer Writers’ Quill & Tankard Annual Writing Award The Canadian brewing industry predates Confederation by two hundred years; Canada boasts the oldes

A young Canadian homesteader travelling far from home finds himself accused of murder in the state of Kansas in 1871.

Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Why does Canada have such an inflated portion of the global bubble gum market? What is driving modern versions of the old penny candy store?

Canada's foremost cookbook author began her career, not as a cook, but as a journalist writing for Canadian magazines. She was 60 when she turned her attention to food.

Feasting and Fasting is an introduction to the foods and beverages that were a central part of how our ancestors celebrated important events.

From drawing rooms of Victorian Britain to Ontario kitchens, rituals of afternoon tea have always delighted.

Gunfighter Johnny Fierro is trying to settle into a new life as a rancher in New Mexico's Cimarron Valley, but his past just won't let go.

Life for former gunfighter Johnny Fierro has never been straightforward or easy. He and Lady Luck don't always see eye-to-eye.

Recipes for cooking unrefined foods in ways that preserve their nutrient flavour and fibre content. Most of the recipes are vegetarian, but some require eggs or minimal meat.