Writing
Culinary and travel encounters around authentic foods, artistry and craft.
Culinary and travel encounters around authentic foods, artistry and craft.
Culinary and travel encounters around authentic foods, artistry and
craft.
Edible Vancouver & Wine Country COVER STORY
As we’re now experiencing specialty coffee’s third wave and, some would argue, edging into its fourth, fluency in coffee culture’s basic terminology, such as barista, Arabica, espresso, cupping, and French press, is a given. More >
Bee Culture
Food surprises, delights and even disgusts. Unfamiliar foods expand the palate beyond its quotidian comfort-zone, and some of these unusual foods can be credited to bees. Bees contribute to the culinary landscape in multiple ways. More >
EDIBLE VANCOUVER / GOUGERES / Photo MELISSA QUANTZ
Edible Vancouver & Wine Country
Trifle originated in 16th century England…the recipe evolved to include sherry-soaked cake and custard. In Scotland, single malt scotch replaced sherry, and it was called Tipsy Laird. (Laird being a member of the Scottish gentry.) More >
Edible Vancouver & Wine Country
…why Ploughman’s lunch? Or for that matter, why Toad in the Hole, and what is Spotted Dick anyway? The British are brilliant with their culinary terms, although they don’t have the monopoly. Think flapjacks, blueberry buckle, or slumgudget. More >
Edible Vancouver & Wine Country COVER STORY
As we’re now experiencing specialty coffee’s third wave and, some would argue, edging into its fourth, fluency in coffee culture’s basic terminology, such as barista, Arabica, espresso, cupping, and French press, is a given. More >
Edible Vancouver & Wine Country COVER STORY
We tore into those crispy cheese pastries and were hooked. You’ve experienced this yummy, versatile pastry if you’ve ever nibbled on a creampuff, profiterole, or chouquette. Meet their savoury cousin, a delicious treat known as a gougère. More >
Edible Vancouver & Wine Country
Trifle originated in 16th century England…the recipe evolved to include sherry-soaked cake and custard. In Scotland, single malt scotch replaced sherry, and it was called Tipsy Laird. (Laird being a member of the Scottish gentry.) More >
Edible Vancouver & Wine Country
…why Ploughman’s lunch? Or for that matter, why Toad in the Hole, and what is Spotted Dick anyway? The British are brilliant with their culinary terms, although they don’t have the monopoly. Think flapjacks, blueberry buckle, or slum gudget. More >
Book Review
Bread, Wine, Chocolate The Slow Loss of Foods We Love By SIMRAN SETHI
Sethi shines at taking what could be considered a dry subject and builds a narrative around it. Her book is a compilation of short stories; Sethi’s journey to six continents takes her on a tasty adventure. Exceptionally informative, Sethi explores farming practices, culture and history, flavours and tastings.
More >
Cookbook Review
How to Dress an Egg Surprising and Simple Ways to Cook Dinner
By NED BALDWIN & PETER KAMINSKY
An initial flip through its pages landed on a whimsical illustration of a doomed slug dangling from the rim of a margarita glass. This drawing set the tone for an entertaining foray into an informative and engaging cookbook where Chef Ned Baldwin encourages readers to hone their cooking skills in order to learn a manageable number of dishes superbly well. More >
Cookbook Review
Tasting Rome Fresh Flavors & Forgotten Recipes From an Ancient City
By KATIE PARLA & KRISTINA GILL
It’s a visual travelogue; matte photographs of lopsided tomatoes, graffittied walls and ancient architecture adorn the pages. These visuals enhance the backstory of this culinarian’s city, waiting to be explored the Tasting Rome way. More >
Cookbook Review
Super Sourdough The Foolproof Guide to Making World-Class Bread at Home
By JAMES MORTON
…Morton unpacks, what he considers, the elite jargon of bread making by repeatedly using these terms until they become ingrained. The weighty, yet concise chapter, Pain au Levain schools bakers on the complex process of sourdough bread. Happily, Morton weaves in some humour, “the following pages are dense, and some might say a little dry, but read them, and hopefully, your loaves won’t be.” More >
Cookbook Review
You Wanna Piece of Me? More than 100 Seriously Tasty Recipes for Sweet and Savory Pies
By JENELL PARSONS
Some years ago, I happened upon a pop-up Pie Hole tasting where Jenell Parsons was sampling one of her savoury creations. My sample-sized slice captured the full flavour of a cheeseburger—pickles and mustard included! The Winner, Winner, Savory Pie for Dinner chapter contains this mind-blowing recipe for Bacon Cheeseburger Pie. More >
Cookbook Review
How to Dress an Egg Surprising and Simple Ways to Cook Dinner
By NED BALDWIN & PETER KAMINSKY
An initial flip through its pages landed on a whimsical illustration of a doomed slug dangling from the rim of a margarita glass. This drawing set the tone for an entertaining foray into an informative and engaging cookbook where Chef Ned Baldwin encourages readers to hone their cooking skills in order to learn a manageable number of dishes superbly well. More >
GALLERIA NAZIONALE D’ARTE ANTICA/ROMA/by STUDIO FARMHOUSE
Editing
Headlines FALL 2020
A Newsletter for Brain Tumour Patients and Their Families.
WELLNESS
BOOK REVIEW
EVENTS
BCCA LIBRARY UPDATE
MEDICAL UPDATE
More >
Cookbook Review
Super Sourdough The Foolproof Guide to Making World-Class Bread at Home
By JAMES MORTON
…Morton unpacks, what he considers, the elite jargon of bread making by repeatedly using these terms until they become ingrained. The weighty, yet concise chapter, Pain au Levain schools bakers on the complex process of sourdough bread. Happily, Morton weaves in some humour, “the following pages are dense, and some might say a little dry, but read them, and hopefully, your loaves won’t be.” More >