Goodness: Recipes & Stories
The Neal Brothers own a Toronto based food distribution company that carries gourmet condiments and innovative snack foods. The book offers a collection of recipes and stories that celebrate chefs, entrepreneurs, growers and food activists from across Canada who have dedicated their careers to supporting sustainability, promoting access to healthy food, and providing outreach and education. Fifty percent of the books profit is donated to the Community Food Centres Canada, bringing people in low-income communities together to grow, cook, share and advocate for healthy food for all.
Soup is everyone’s go to meal to nourish and heal the body, and in this book, author Rebecca Katz – chef, and wellness expert – shares her recipes. The book is organized by soup type, including nourishing broths, blended soups, healing sous and a whole section on toppers to make add interest, crunch and flavour. The photography is stunning!
Real Food – What to Eat & Why
Nina Planck first published this book in 2006 but her message has become even more important in the last 10 years. Nina champions the benefits of eating real food, sourced as close to home as possible, as a means of battling the epidemic of obesity, diabetes and heart disease. Her thoroughly researched and common sense approach to eating offers a refreshing alternative to fad diets and over processed convenience foods. A must-read for anyone concerned about their health, and the environment.
The First Mess Cookbook
Laura Wright, well known food blogger, offers up simple-to-prepare, seasonal vegan recipes. Vegans and meat eaters alike will enjoy Laura’s creative and beautifully photographed recipes. After having grown up working in her family’s local food market in the Niagara region, Laura attended culinary school and worked in one of Canada’s original farm-to-table restaurants, Laura understands how to make cooking with veggies fun, easy and delicious.
Earth to Table
Seasonal Recipes from an Organic Farm – Jeff Crump (Executive Chef) and Bettina Schormann (Pastry Chef) collaborated on this tribute to local (Ontario) farmers and ingredients. Moving through the seasons, and using only what can be sourced locally, Jeff & Bettina remind us on every page how important it is for us to appreciate and value the hard work that small farmers put into providing us with good food to eat. They practice what they preach, and what they preach is what we, at the Red Apron, believe in firmly.
Signature Recipes from the Finest Chefs in Canada’s Capital Region – Ann Desbrisay is a local legend, restaurant critic and senior judge at Ottawa’s Gold Medal Plates for the last 10 years. She knows Ottawa, and she knows our chefs. Many of our friends, suppliers and customers make an appearance in this beautiful book, not to mention many of our favourite dining spots!
Recipes & Stories from a Canadian Road Trip – Two years ago, Lindsay Anderson & Dana Vanveller – foodies & adventurers – visited our shop on their cross Canada journey. Along the way, they took pictures, made friends, and tasted everything from whale blubber to bannock to pemmican. This beautiful book documents that journey, as well as many of the delicious recipes they picked up along the way, including our own contribution of Bison, Butternut & Cranberry Pie. Buy this book to use as a guide to your next Canadian adventure!
In this book, Julia Thurshen teaches us how to become better cooks. In addition to recipes Julia provides ‘spin-offs’ or variations that help us become more adventurous and confident in the kitchen. Don’t have this ingredient? Substitute that ingredient instead. Recipes include comfortable crowd pleasers like ‘A Nice Lasagna’ to her ‘Happy Wife, Happy Life Chocolate Cake’. This book is packed with tips and tricks like her Seven’s Lists: Seven things to do with a can of chickpeas; Seven Things to do with Leftover Roast Chicken, etc.
Know any cheese lovers? Our assortment of house made preserves are the perfect accompaniment to your cheese & charcuterie platter.