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Native to tropical parts of Asia and long cherished by local fans, limes began their global tour in 3000 BCE.

Some 5000 years later, we wondered why in all this time, a fun & practical little book about cooking with this versatile fruit was so hard to find. We asked food writer and notorious lime cook Corey Mintz to write one.

Limes pop up in a lot of his meals: simple breakfasts, weekday dinners & snacks, special treats, a cocktail or two. Corey knows of what he speaks.


Corey Mintz reports on food for publications such as The Globe & Mail, The Walrus, Eater and The New York Times. He is the author of How to Host a Dinner Party and upcoming The Next Supper: The End of Restaurants as We Knew Them, And What Comes After. He lives in Winnipeg with his wife & daughter. Limited edition paperback, 84 pages Line drawings by Natalie Franke PRINTED IN TORONTO


Welcome to our homemade series of books. It started as a bit of a dare, then became a reality when the stars aligned. And as it turns out, making books is fun and a nice counterpoint to the wonderful world of retail.

Our goal is simple: we champion subjects that are underappreciated. As a big city business, we are cognizant of the high cost of eating well, and have a special place in our hearts for ingredients that are inexpensive and abundant. We publish slowly but surely. If you have an idea for us, please contact the publisher directly:

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