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With nearly one hundred new breweries, this second edition of The Ontario Craft Beer Guide is an indispensable field guide to the province’s beer.

For Sylvie, Ragged Island - and the whales who swam around it - is the only world she has ever known.

The home wine market has grown by leaps and bounds in the last decade.

By taking on more than 120 judiciously chosen questions about wine and answering them clearly and rigorously, Marc Chapleau has dared to go into areas where others have feared to tread.

Winner of the 2002 North American Guild of Beer Writers’ Quill & Tankard Annual Writing Award The Canadian brewing industry predates Confederation by two hundred years; Canada boasts the oldes

Prudence Burns is an overly idealistic Brooklyn girl who has inherited a derelict plot of land named Woefield Farm.

In the town of Big Oak lies the Crossroads Cafe, where five locals come together to plan the annual Tomato Parade.

In a support group for bereaved parents, Shayla, Lyle, Linee, and Jed each fight their personal demons in the search for life after the death of one's child.

As a fatherless girl with a mother who persistently encouraged her daughter’s artistic temperament, Anna Wells is highly sensitive to the life developing in her when she discovers she is pregnant.

Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Why does Canada have such an inflated portion of the global bubble gum market? What is driving modern versions of the old penny candy store?

Canada's foremost cookbook author began her career, not as a cook, but as a journalist writing for Canadian magazines. She was 60 when she turned her attention to food.

Feasting and Fasting is an introduction to the foods and beverages that were a central part of how our ancestors celebrated important events.

From drawing rooms of Victorian Britain to Ontario kitchens, rituals of afternoon tea have always delighted.

Recipes for cooking unrefined foods in ways that preserve their nutrient flavour and fibre content. Most of the recipes are vegetarian, but some require eggs or minimal meat.