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Author: Marilyn Lohnes
Publisher: Sleeping Bear Press
ISBN: 1534126104
Category : Juvenile Nonfiction
Languages : en
Pages : 44
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Book Description
Do you know which Canadian province is the only officially bilingual one? Or what type of seaweed is actually sold and eaten as a snack food? The answers to these questions, along with many facts, traditions, and much history, can be found in F is for Fiddlehead: A New Brunswick Alphabet. Points of pride include the world's longest covered bridge (located in Hartland), Kouchibouguac National Park, and the weeklong Chocolate Festival of St. Stephen's Ganong Bros.' chocolate factory. A tastier G could never be found where candies and chocolate are sold by the pound. All sort of treats you are certain to see if you, by chance, visit Ganong factory. From the 'A' of Acadian culture to the 'Z' of zinc production, readers young and old will enjoy this scenic armchair journey that showcases the riches of New Brunswick.
Author: Marilyn Lohnes
Publisher: Sleeping Bear Press
ISBN: 1534126104
Category : Juvenile Nonfiction
Languages : en
Pages : 44
Get Book Here
Book Description
Do you know which Canadian province is the only officially bilingual one? Or what type of seaweed is actually sold and eaten as a snack food? The answers to these questions, along with many facts, traditions, and much history, can be found in F is for Fiddlehead: A New Brunswick Alphabet. Points of pride include the world's longest covered bridge (located in Hartland), Kouchibouguac National Park, and the weeklong Chocolate Festival of St. Stephen's Ganong Bros.' chocolate factory. A tastier G could never be found where candies and chocolate are sold by the pound. All sort of treats you are certain to see if you, by chance, visit Ganong factory. From the 'A' of Acadian culture to the 'Z' of zinc production, readers young and old will enjoy this scenic armchair journey that showcases the riches of New Brunswick.
Author: Tony Tremblay
Publisher: McGill-Queen's Press - MQUP
ISBN: 0228000556
Category : Literary Criticism
Languages : en
Pages : 315
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Book Description
For many Canadians, the small province of New Brunswick on Canada's scenic east coast is "a nice place to visit but no place to live," plagued for generations by outmigration and economic stagnation. In The Fiddlehead Moment Tony Tremblay challenges this potent stereotype by showcasing the work of a group of literary modernists who set out to change the meaning of New Brunswick in the national lexicon. Alfred Bailey, Desmond Pacey, Fred Cogswell, and a formidable group of local poets and cultural workers - collectively, New Brunswick's Fiddlehead School - sought to restore New Brunswick's literary reputation by adapting avant-garde modernist practices to the contours of the province, opening it to the contemporary world while also encouraging writers to make it their subject. The result was a non-urban form of modernism that was as responsive to technical innovation as to the human geographies of New Brunswick. By placing New Brunswick writers and critics at the forefront of Canadian literature in the midcentury modernist project, Tremblay adds an important new chapter to our understanding of Canadian modernism. The Fiddlehead Moment is the first critical examination of this group's considerable influence. Whether through Bailey's ethnomethodology, Pacey's critical ordering, or Cogswell's editorial eclecticism in the Fiddlehead magazine and Fiddlehead Poetry Books, authors in New Brunswick, Tremblay argues, had a profound impact on writing in Canada.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Nancy DeCherney
Publisher: Macmillan
ISBN: 9780312098063
Category : Cooking
Languages : en
Pages : 260
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Book Description
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms. Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.
Author: Darcy Williamson
Publisher: Caxton Press
ISBN: 9780870043673
Category : Cooking
Languages : en
Pages : 276
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Book Description
Distributed by the University of Nebraska Press for Caxton Press The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.
Author:
Publisher:
ISBN:
Category : Canadian periodicals
Languages : en
Pages : 444
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Book Description
Author: Jamie Isabella Parker
Publisher: Jamie Parker
ISBN: 099369960X
Category : Cooking
Languages : en
Pages : 256
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Book Description
Author and vegan cooking teacher Jamie Parker set out on a mission to compile a cookbook with the best vegan recipes ever tasted. She realized to get the best recipes, she must go straight to the source: the top vegan-serving restaurants in North America. After years of research, traveling, cooking and tasting she has created this book, Best Vegan Recipes. The book takes the reader on a tour across North America showing off the continent’s top 38 vegan-serving restaurants and over 130 of their tastiest recipes. Every recipe in Best Vegan Recipes is outstanding and this book can turn even a novice cook into an exceptional vegan cook with the ability to make recipes that will impress anyone. If you are already an excellent vegan chef it will give you a host of new recipes and introduce creative ideas from top chefs across the continent. Whether you are a vegan or just want to eat more vegan food you may as well spend your life as a skilled cook eating amazing meals!
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Category : Horses
Languages : en
Pages : 222
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Book Description
Author: Kathleen Henry
Publisher: Page Street Publishing
ISBN: 1624142060
Category : Cooking
Languages : en
Pages : 211
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Book Description
Fresh, Delicious Recipes from an Alaskan Vegan Kitchen Pure & Beautiful Vegan Cooking is a cookbook that speaks to your heart and soul, helping you to connect with others, the earth and yourself as you prepare beautiful, wholesome meals. Kathleen Henry’s cooking is inspired by the pure and nourishing abundance of rural Alaska, where she was born and raised. The result is an incredible collection of 80 recipes that highlight plant-based, whole-food and seasonal ingredients, so you can be kind to your health and the environment. The recipes are versatile to any occasion—whether it’s a quick weeknight dinner, a large gathering with friends or a quiet morning on your own—and they’re so delicious you’ll come back to them again and again. Inside you’ll find recipes like: - Caramel Banana-Oat Pancakes - Creamy Rosemary Chickpea Pasta - Baked Sage Risotto with Mushrooms & Chard - Vegetable Chowder with Arugula - Sweet Potato Beet Burgers - Walnut-Chickpea Tacos with Chipotle Aioli - Chai-Spiced Ginger Muffins - Wild Blueberry, Rhubarb & Hazelnut Crisp Whether you’re a vegan, vegetarian or omnivore, the down-to-earth recipes and stunning photography in Pure & Beautiful Vegan Cooking will help you eat well and lead a compassionate, healthy life.
Author: James D. Mauseth
Publisher: Jones & Bartlett Publishers
ISBN: 1449648843
Category : Science
Languages : en
Pages : 715
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Book Description
As new information is introduced and environmental changes occur, Plant Biology continues to develop and evolve as a science. Updated and revised to keep pace with these developments, the Fifth Edition of Botany: An Introduction to Plant Biology provides a modern and comprehensive overview of the fundamentals of botany while retaining the important focus of natural selection, analysis of botanical phenomena, and diversity. Students are first introduced to topics that should be most familiar (plant structure), proceed to those less familiar (plant physiology and development), and conclude with topics that are likely least familiar to the introductory student (genetics, evolution, and ecology). Mauseth is sure to provide the latest material on molecular biology and plant biotechnology in an effort to keep pace with these advancing areas of study. All sections are written to be self-contained allowing for a flexible presentation of course material.Key Features:- Includes new content on molecular biology, plant biotechnology, and the most recent coverage of taxonomy and phylogeny of plants.- Now available with a new electronic laboratory manual.- Plants Do Things Differently boxes help students understand and compare plant biology with human biology.- End-of-chapter study guide includes nearly 50 or more questions in each chapter, urging students to test themselves on the most important points in the chapter.- Alternatives boxes encourage students to think expansively about alternative aspects of plant biology that are more advantageous in certain conditions.
