TIME TO INDULGE

Let’s hope you’ve added your Covid-fifteen by now. If we’re really expected to go out into a less crowded public soon, we’ve got just enough time to tackle a couple more food books. The Time to… Indulge collection has one for every eater, from the heavily health conscious to the sweet-toothed savant. Not just for committed vegans, Island Vegan features trailblazing Newfoundland vegan chef Marian Frances White and 100+ mouth-watering, plant-based recipes for soups, salads, sauces, smoothies, pastries, pancakes, main dishes, desserts and more. This collection is the culmination of more than 40 years of expert health-conscious, environmentally sound and delicious cooking. Authors Bobbi and Geoff Pike founded the East Coast Keto Facebook group for followers of the low-carb, high-fat Keto diet. It has more than 5,000 followers. They’ve now created a cookbook with 120 of their best recipes based on the concept. On the other hand, if you’re looking to carb up as deliciously as possible, Barry Parson’s latest, Rock Recipes Cookies, features everything from no-bake cookies to drop cookies chalk full of warm comfort. Your cookie jar, and taste buds, will thank you. The humble fishcake is a traditional East Coast favourite, which can feed the hungry masses or be elevated for the most starred restaurants. East Coast Favourite Fishcakes is your guide to a wide variety of fishcakes and their accoutrements: baked bean, pickles, salsas and salads. It’s not just cod you know; here you’ll find lobster, crab and shrimp cakes too. Fermenting is so hot right now. Yet, its roots go back centuries. Philip Moscovitch’s Adventures in Bubbles and Brine will help you embrace a new wave of fermented flavours: spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. In Canadian Spirits, bestselling author Stephen Beaumont and National Magazine Award-winning author Christine Sismondo showcase the best of our whiskies, gins, vodkas, rums and other assorted spirits, tracing Canada’s fascinating distilling history from its quasi-legal beginnings to an internationally recognized industry.