Food Editor Annabelle Waugh and the test kitchen at Canadian Living’s new edition promises to be The Complete Preserving Book. GFR caught up with Waugh at CL HQ to find out more about the comprehensive cookbook, and why it’s designed for veterans and newbies alike.
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By: Agatha Podgorksi Special Projects Coordinator Ontario Culinary Tourism Alliance Last night The...
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Alison Fryer pulled a few books off the shelves for me recently at The Cookbook Store (a Certified Good Food Fighter). What did they all have in common? They were about canning, or preserving summer foods for winter.
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This root cellaring business is pretty cool (0 to 5 degrees Celsius, in fact), and so is the book, which I read with enough interest that I was very pleased to meet Maxwell and Mackenzie for lunch this week to talk about it. Around the table at Pangaea, over beet salad (of course!) and a glass of wine (which was not only cellared in Canada, but grown and made in it, too) I found out the story behind the book.
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