Quill and Quire

Food & Drink

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Fresh at Home: Everyday Vegetarian Cooking

By Ruth Tal Brown and Jennifer Houston

The bill of fare at Fresh, a chain of three popular vegan juice bar/restaurants in Toronto, is the basis of this cookbook, the second for the authors, who co-own the chain. The recipes appear in ... Read More »

March 24, 2004 | Filed under: Food & Drink

The Lactose-Free Family Cookbook

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

Everyday Cooking with Dr. Dean Ornish

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

The New Vegetarian Gourmet

By Byron Ayanoglu

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

Chez Panisse Vegetables

By Alice Waters

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

Rose Reisman’s Enlightened Kitchen smart Cooking

By Rose Reisman

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

More Choice Menus

By Marjorie Hollands and Margaret Howard

Healthy eating is not an obsession exclusive to the last years of the 20th century, though you’d be forgiven for thinking so, looking at the cookbooks our age produces. Traditional Chinese chefs long used their ... Read More »

March 16, 2004 | Filed under: Food & Drink

Centro Cooks: A Celebration of the Seasons

By Barbara Prevedello, Richard Swiecki, photog.

Originally published earlier this year in an edition of one as a 50th birthday gift for Toronto restaurateur Franco Prevedello by his wife Barbara, Centro Cooks is a beautiful celebration of uptown Toronto’s Centro and ... Read More »

March 10, 2004 | Filed under: Food & Drink

The Complete Canadian Living Cookbook

By Elizabeth Baird, ed.

What’s the value of tone in a cookbook? By tone, I mean the figurative song delivered through design that indicates to a prospective audience that, yes, this book and its recipes are for them. Close ... Read More »

March 8, 2004 | Filed under: Food & Drink

A Year in My Kitchen

What’s the value of tone in a cookbook? By tone, I mean the figurative song delivered through design that indicates to a prospective audience that, yes, this book and its recipes are for them. Close ... Read More »

March 8, 2004 | Filed under: Food & Drink

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