BC Books About Food

The inspiring story behind today's craft beer revolution is the subject of this lively memoir by Frank Appleton, the English-trained brewmaster who is considered by many to be the father of Canada's craft-brewing movement. Appleton chronicles fifty years in the brewing business, from his early years working for one of the major breweries, to his part in establishing the first cottage brewery in Canada, to a forward look at the craft-beer industry in an ever more competitive market.

Disillusione …

What is family? Is it defined by blood and birth? Or can we invite whomever we want into that intimate embrace?

The Royal BC Museum's new book, The Language of Family: Stories of Bonds and Belonging, invites readers to pull up a guest chair at the family table.

Twenty contributors from across British Columbia – museum curators, cultural luminaries, writers and thinkers young and old, from First Nations, LGBTQ, Japanese Canadian and Punjabi communities, among others – share their vastly differe …

Writers from BC and Beyond on the Subject of Food will bring to the table some of Canada's best contemporary writers, celebrating all that is unique about Vancouver's literary and culinary scene. Punctuated by beautiful local food photographs, interviews with and recipes from some of our top local chefs, each of these short pieces will shock, comfort, praise, entice, or invite reconciliation, all while illuminating our living history through the lens of food. Sustenance is also a community respo …

Taste Canada Award finalist

A modern take on Dutch cuisine that highlights the ways that simple meals bring joy and comfort.

In the same way that British, Scandinavian, and German food have undergone a renaissance in recent years, Dutch cuisine is going to be the next big thing, according to writer and blogger Emily Wight. Her new cookbook reimagines traditional Dutch cooking, which has always been known for its thriftiness and practicality, with an emphasis on the ways that simple meals bring joy …

The second book in the Olive Oil and Vinegar Lovers’ cookbook series made with specialty olive oil and balsamic vinegars in mind.

With just two types of olive oil—Eureka Lemon Fused and Garlic Infused—and two balsamic vinegars—Apricot White Balsamic and Black Cherry Dark Balsamic—you can produce all fifty of the classic Greek recipes featured in Greece: Recipes for Olive Oil and Vinegar Lovers.

This full-colour book includes recipes for appetizers, soup and salad, mains, and sweets, and …