{"title":"LATIN AMERICA \/ CANADA \u0026 U.S.","description":"","products":[{"product_id":"forgotten-recipes-of-traditional-quebec","title":"Forgotten Recipes of Traditional Quebec","description":"\u003cp\u003eFirst published in 1981 and steadfastly kept in production since, this self-made treasure contains the secrets of French Canadian grand-mères. The first half offers a selection of traditional and simple soup, salad, meat and fish recipes. Desserts dominate the second half. 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Chef, food columnist and podcaster Martinez sheds bright light on Mexican cooking. Based on years of travel and exploration of his great-grandparents homeland, this meticulously tested selection of recipes represents 32 Mexican states. 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AHMED","offers":[{"title":"Default Title","offer_id":47186956910833,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Soomaaliya-Ahmed01.png?v=1764302699"},{"product_id":"vitamina-t","title":"Vitamina T","description":"\u003cp class=\"p2\"\u003e\u003cstrong\u003eGet your daily dose of vitamin T—the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more—with over 100 delicious recipes that add a fun twist to these classic street foods.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eTacos, tostadas, tamales, and other vitamin T favourites represent the culinary experience of street foods across Mexican foodways. In \u003ci\u003eVitamina T\u003c\/i\u003e, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavours of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. \u003ci\u003eVitamina T\u003c\/i\u003e features over 100 mouthwatering Mexican staples as well as contemporary twists:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cem\u003eTacos:\u003c\/em\u003e \u003cstrong\u003eAl Pastor\u003c\/strong\u003e, \u003cstrong\u003eBarbacoa\u003c\/strong\u003e, and \u003cstrong\u003eCarnitas Tacos\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cem\u003eTamales:\u003c\/em\u003e \u003cstrong\u003eBean and Cheese\u003c\/strong\u003e, \u003cstrong\u003eDuck Confit Tamales\u003c\/strong\u003e (with a delicious \u003cstrong\u003eMole Negro\u003c\/strong\u003e)\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cem\u003eTostadas:\u003c\/em\u003e\u003cb\u003e \u003c\/b\u003e\u003cstrong\u003eTinga\u003c\/strong\u003e, \u003cstrong\u003eBeet-Avocado\u003c\/strong\u003e, and \u003cstrong\u003eRed Snapper Ceviche Tostadas\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cem\u003eTortas:\u003c\/em\u003e \u003cstrong\u003eButternut Squash\u003c\/strong\u003e in \u003cstrong\u003eChile Colorado, Brisket \"de la Barda\u003c\/strong\u003e,\" and \u003cstrong\u003eCubana Tortas\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cem\u003eTodo Lo Demás:\u003c\/em\u003e\u003cb\u003e \u003c\/b\u003e\u003cstrong\u003eSopes, Gorditas, Flautas, Chilaquiles\u003c\/strong\u003e, and more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eThese dishes are emblematic of what makes Mexico a culinary cornerstone, and \u003ci\u003eVitamina T\u003c\/i\u003e translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 272 pages\u003cbr\u003ePublished 7 April 2026\u003c\/p\u003e","brand":"Jorge Gaviria \u0026 Fermín Núñez","offers":[{"title":"Default Title","offer_id":47675545420017,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/VitaminaT-Gaviria01.png?v=1768341371"},{"product_id":"tamu","title":"Tamu: A Journey Through Africa's Plant-Based Cuisine","description":"\u003cp\u003eThis richly personal cookbook celebrates African plant-based cuisine from across Africa through its regional traditions, powerful storytelling, and vibrant, nourishing recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavours and food memories that have shaped her life—from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region—South, East, West, and North Africa—the book features more than 70 flavourful recipes, including \u003cstrong\u003eamaranth leaf stew\u003c\/strong\u003e from South Africa, \u003cstrong\u003espicy cassava\u003c\/strong\u003e from Rwanda,\u003cstrong\u003e jollof rice\u003c\/strong\u003e from Ghana, and Moroccan \u003cstrong\u003etagines\u003c\/strong\u003e. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 256 pages\u003cbr\u003ePublished 3 March 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"JANE NSHUTI","offers":[{"title":"Default Title","offer_id":47688953397489,"sku":null,"price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Tamu-Nshuti01.png?v=1768704535"},{"product_id":"madaq","title":"Madaq","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eDiscover the bold dishes and flavours of Morocco in your own kitchen and uncover what makes this North African cuisine—shaped by Berber roots, Arabic traditions, and Mediterranean brightness—so accessible, delicious, and memorable.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTaking its title from the Moroccan word for flavour, \u003ci\u003eMadaq \u003c\/i\u003eexplores traditional Moroccan recipes with a North American kitchen in mind. Ranging from inspired tagines, couscous, and oven-baked chicken to stuffed flatbreads and bastilla, Benkabbou's approachable and authentic meals deliver that special Moroccan flavour—that \u003ci\u003emadaq\u003c\/i\u003e—right to your table.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn it, you'll find recipes for every time of day, including:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eBeans on Toast with Harissa Oil\u003c\/b\u003e for a quick bite, or take your time with \u003cb\u003eBaked Chermoula Potatoes with Eggs\u003c\/b\u003e on a slow Saturday.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eScene-stealing sides that will brighten up any meal. Think \u003cb\u003eTriple-Lemon Charred Broccolini with Breadcrumbs\u003c\/b\u003e, or \u003cb\u003ePeach and Tomato Salad with Orange Blossom and Honey Dressing\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eEmbrace veg-forward \u003cb\u003eRas el Hanout Mushroom Tacos with Tomato and Cucumber Salad\u003c\/b\u003e or \u003cb\u003eBerber Vegetarian Skillet Tagine with Olive, Preserved Lemon, and Cilantro Salsa\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eMeaty mains like \u003cb\u003eSticky Orange and Turmeric Chicken Skewers\u003c\/b\u003e, \u003cb\u003eBeef Short Ribs with Prunes\u003c\/b\u003e, or \u003cb\u003eJalapeno Shrimp Tagine\u003c\/b\u003e. \u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003eIndulgent \u003cb\u003eMolten Chocolate Olive Oil Cake\u003c\/b\u003e or \u003cb\u003eSpiced Affogato\u003c\/b\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 7 April 2026\u003c\/p\u003e","brand":"NARGISSE BENKABBOU","offers":[{"title":"Default Title","offer_id":47691610358001,"sku":null,"price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Madaq-Benkabbou01.png?v=1768707219"},{"product_id":"mexican-soul","title":"Mexican Soul \/ MORE ON THE WAY!","description":"\u003cp\u003eTurns out you don’t need Mexican ingredients to cook great Mexican food – just an open mind, a few simple tools, and a little soul.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMexican Soul\u003c\/i\u003e, chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world.\u003c\/p\u003e\n\u003cp\u003eIn the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it – sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence.\u003c\/p\u003e\n\u003cp\u003eWith more than 80 vibrant recipes and a philosophy rooted in creativity,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMexican Soul\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eis more than a cookbook – it’s a new way to think about what Mexican food really is.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eHardcover \/ 272 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished 11 August 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"SANTIAGO LASTRA","offers":[{"title":"Default Title","offer_id":47752249802993,"sku":null,"price":68.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MexicanSoul-Lastra01.png?v=1769809946"},{"product_id":"la-copine","title":"La Copine","description":"\u003cp\u003e\u003cspan\u003eOut in the California desert near Joshua Tree, set in the drama of the location and the eclectic local population, sits restaurant La Copine. 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From \"hunky\" salads (as described by the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e) to special-occasion sandwiches, to boldly flavoured grilled meats, to simple, no-bake desserts, La Copine’s food imparts a sense of care and pride for everything on the plate.\u003cbr\u003e\u003cbr\u003eMore than the recipes, though, Wadsworth and Hill’s backstory as a couple, the business they’ve built together, and the community they’ve found in the desert, is their mission statement for creating a life on one’s own terms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eHardcover \/ 304 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished 28 April 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"CLAIRE WADSWORTH \u0026 NIKKI HILL w\/ BEN MIMS","offers":[{"title":"Default Title","offer_id":47807699976433,"sku":null,"price":61.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/LaCopine-Wadsworth01.png?v=1771084635"},{"product_id":"a-feather-and-a-fork","title":"A Feather and a Fork","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eFrom an acclaimed Indigenous chef comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways—featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eChef Crystal Wahpepah has used her growing platform to tell the little-known history of Oakland's tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Her powerful message to reconnect to our foodways and transform generational trauma into strength is communicated here along with a varied repertoire of healing dishes.\u003cbr\u003e\u003cbr\u003eThe rise of corporate agriculture around the world relies on singular and often genetically modified monocultures plus lots of chemicals and soil additives to produce massive crop yields. And while this approach may economically make sense on paper to feed multitudes at the lowest price point possible, it has harmed our physical health, emotional well-being, and the very creation that supports life. This truth applies not just to Indigenous people, who have been harmed by the federal commodified foods program, but to all of us who have come to rely on cheap and easy processed foods to feed our families. We no longer get the nutrients we need from our food and spend lots of money on supplementing our diets. We develop chronic diseases that can be avoided and even cured through eating habits.\u003cbr\u003e\u003cbr\u003eEat with the seasons, cure your disconnection with the land, and cook colourful, delicious food rooted in the oldest traditions including:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eThree Sisters Veggie Bowls\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSweet Blue Cornbread with Huckleberry Compote\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eIndigenous Popcorn Balls with Edible Flowers\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eStrawberry-Sumac Salad with Maple-Sage Vinaigrette\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eBison Roast with Chokeberry Rub\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSmoked Salmon Dip with Red Chilies and Chips\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAcorn Muffins\u003c\/b\u003e, and much more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eA Feather and a Fork\u003c\/i\u003e includes 125 recipes developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHardcover \/ 304 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished 17 March 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"CRYSTAL WAHPEPAH w\/ AMY PAIGE CONDON","offers":[{"title":"Default Title","offer_id":47900779053297,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/AFeatherandaFork-Wahpepah01.png?v=1773424153"},{"product_id":"the-caribbean-cookbook","title":"The Caribbean Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eAn exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCaribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Caribbean Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, chef Rawlston Williams celebrates the diverse foods, flavours, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea \u0026amp; River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s \u003cstrong\u003eJerk Chicken\u003c\/strong\u003e and Dominica’s \u003cstrong\u003eCallaloo Soup\u003c\/strong\u003e; Puerto Rico’s plantain-based \u003cstrong\u003eMofongo\u003c\/strong\u003e; \u003cstrong\u003eGreen Fig Salad\u003c\/strong\u003e from Saint Lucia; Haiti’s \u003cstrong\u003eSeafood Creole\u003c\/strong\u003e; a sweet \u003cstrong\u003eCashew Cake\u003c\/strong\u003e from Aruba; and other authentic dishes. 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The authors visit extraordinary places, gathering recipes from Egyptians of all backgrounds: matriarchs, monks, bedouins, Nubians, Nile River farmers, Alexandrian Greeks and many more. With photography by Jonathan Gregson, and illustrations by Louis Barthélemy, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eEgypt\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis a visual extravaganza that will inspire both the avid cook and world traveller.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eHardcover \/ 420 pages\u003cbr\u003ePublished 8 September 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"SUZANNE ZEIDY \u0026 RAWAH BADRAWI","offers":[{"title":"Default Title","offer_id":48337789124849,"sku":null,"price":47.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Egypt-Zeidy.png?v=1781984290"},{"product_id":"the-south-african-cookbook","title":"The South African Cookbook","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eRising star Chef Nokx Majozi brings a taste of the myriad cultures and influences of South African cooking to your kitchen.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFrom a hearty \u003cb\u003eBoerewors roll \u003c\/b\u003eto a fresh \u003cb\u003erainbow salad\u003c\/b\u003e, and from iconic \u003cb\u003ebobotie\u003c\/b\u003e to the infamous \u003cb\u003emelktert\u003c\/b\u003e, this mouthwatering debut cookbook is packed with 90 everyday recipes that celebrate the diverse and wonderfully vibrant flavours of South Africa. With recipes that have been handed down through generations of her family, and her own modern interpretations of traditional dishes, these are Chef Nokx Majozi's most-loved recipes, perfect for home cooks craving a taste of South Africa anywhere. \u003cbr\u003e\u003cbr\u003eRecipes include:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eEgg chakalaka with crushed avocado\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eLamb bunny chow\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eBeetroot, feta and mint salad\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eChicken wings with mango\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eDurban curried mussels\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eGrilled peri peri shrimp\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eCape Malay chicken curry\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSamp and beans\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePepper steak pies\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSweetcorn bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eCaramelized pineapple with fried coconut ice cream\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePumpkin fritters\u003c\/b\u003e... and many more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFull of passion, flavour, and gorgeous photography, this book gives you everything you'll ever need to enjoy simple, delicious South African dishes at home.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eHardcover \/ 256 pages\u003cbr\u003ePublished 7 July 2026\u003c\/p\u003e","brand":"NOKX MAJOZI","offers":[{"title":"Default Title","offer_id":48397186629873,"sku":null,"price":52.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/TheSouthAfricanCookbook-Majozi.png?v=1783797624"},{"product_id":"a-taste-of-haida-gwaii","title":"A Taste of Haida Gwaii","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eWinner of the 2016 Taste Canada Awards in the Regional\/Cultural Cookbooks category\u003cbr\u003e\u003cbr\u003eWinner of the Bill Duthie Booksellers' Choice Award\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn addition to winning lifetime achievement awards as a writer and poet, since 2010 Susan Musgrave has been the proprietor of Copper Beech House, a beautiful bed and breakfast that has for decades played host to authors and prime ministers, artists and adventurers who visit the remote archipelago of Haida Gwaii.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn her first cookbook, the famous Canadian poet uses her humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life with stories gathered over decades. With its evocative tales and wild cuisine, this book offers a unique take on food that could only be developed living off the coast of British Columbia.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMore than collecting recipes, Musgrave follows the seasons with guides to gathering the freshest local ingredients for recipes that reflect Canada's wild West Coast. This book is a recommended read for fans of food, good humour, and the Pacific Northwest.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhy not include \u003ci\u003eA Taste of Haida Gwaii \u003c\/i\u003ein your next meal with one of these recipes:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eHands-Free Cloudberry Jam\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSpruce Tip Mayonnaise\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eMussels Trudeau\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eRose Spit Halibut with Wild Rose Petals\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003e(Almost) Flourless Chocolate Torte with Thimbleberry Elderflower Liqueur Coulis\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s2\"\u003eDetails\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 374 pages\u003cbr\u003ePublished 21 October 2015\u003c\/p\u003e","brand":"SUSAN MUSGRAVE","offers":[{"title":"Default Title","offer_id":48645932974321,"sku":null,"price":39.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/ATasteofHaidaGwaii-Musgrave.png?v=1787684431"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/collections\/AF_4.jpg?v=1726432336","url":"https:\/\/goodegg.ca\/collections\/africa-latin-america-canada-u-s.oembed?page=3","provider":"Good Egg","version":"1.0","type":"link"}