French Leave or More than Salt and Pepper

French Leave: A Wonderful Year of Escape and Discovery

Author: John Burton Rac

Escaping the stresses and strains of everyday life is something many of us can only dream of. But for two Michelin star chef John Burton Race the dream became a reality when he swapped the pressures of running a highly successful London restaurant for a farmhouse in south-west France.

Based on the highly acclaimed Channel Four television series of the same name, French Leave is a memoir of this year. The result is a warm and witty portrayal of the French and their way of life and the fantastic collection of recipes developed and discovered while there. But it is also a highly personal journey of discovery as Burton Race faces the challenge of helping his large family adjust to their new lifestyle and embarks on his own quest for a new kind of life. One of Britain's finest chefs, Burton Race's biggest challenge is taking on the French — at their own game, in their own backyard — as he samples the pleasures and pitfalls of truffle-hunting, cheese-making and becoming a chocolatier.

Lavishly photographed, with over 100 recipes created exclusively for the book, French Leave captures the true essence of France — and the author's passion for its beauty, people, food and wines. Entertaining, informative and thought-provoking, it is an indispensable companion for Francophiles the world over. And most of all, to all lovers of good food — and life.

Go to: Energía, Ambiente, y Cambio climático

More than Salt and Pepper: 25 Years of Spicing Up the Kitchen

Author: Caren McSherry

Caren McSherry, owner of the Gourmet Warehouse, is one of the original stars of Canada's culinary scene and she has been an integral part of the popular The Girls Who Dish Series. This time Caren is back with her own book. Her famous cooking school, appropriately named Caren's Cooking School, is celebrating its 25th anniversary. This book is an overview of those 25 years, including Caren's favorite recipes along with those of some of the visiting celebrity chefs who have taught at her school, famous Vancouverites, and long time students. Caren's combination of experience as a chef and an instructor shines through in this collection of easy-to-follow recipes. "The Truth About" section reveals all you need to know about ingredients, such as the difference between extra virgin olive oil and olive oil. Let Caren take the fear out of the kitchen and turn you into a knowledgeable and skilled chef!