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Globe and Mail National BestsellerA sampling of seasonal recipes from Prince Edward Island and stories about the people, places and local ingredients that inspire them.Canada's Food Island invites you to celebrate the Island’s farm-to-table cooking and meet the farmers, fishers and artisans who make those delicious dishes possible. From preparing the perfect lobster roll in spring and galettes filled with sweet fresh-picked strawberries in summer to making savory potato pizza in fall and roast turkey with an oyster, bacon and wild mushroom stuffing in mid-winter, you’re sure to find a favorite recipe to delight guests and satisfy your own cravings.
Canada’s Food Island combines nearly 100 inspired seasonal recipes with homegrown stories and beautiful photographs to capture the essence of the island’s unique food culture—a blend of people, place and locally sourced fresh natural ingredients. You’ll learn how mussels and oysters are sustainably raised and harvested, why Island beef is so flavorful and what makes wild blueberries so special. Whether you’ve spent time on Prince Edward Island or not, you’ll want to visit these pages again and again to experience a taste of the Island in the comfort of your own kitchen.
Royalties from sales of the book will go to PEI Food Banks with the mission to increase food security for Islanders by supporting Food Banks and the individuals who are in need of their support.
List of contents
SPRING
Spring Recipe Guide
Tong and Dory Treasure
Flexing Our Mussels
Setting Day
Lobster Bibs and Boats
AUTUMN
Autumn Recipe Guide
Feed Your Soul
From Russets to Rustic Wedges
We Saunter Together
Wading for Cranberries
Apples and Secret Orchards
The Cows Come Home
SUMMER
Summer Recipe Guide
Life in Your Element
Rows of Red and Green
Strawberry Fields
Beef Terroir
On the Farm
Heaven Sent
Bobbing in Awe
Wild and Hardy Blueberries
Identify That Oyster
WINTER
Winter Recipe Guide
We Come Together
A Winter Playground
Friends and Fa La La
Acknowledgements
Index
About the author
The Farmers and Fishers of Prince Edward Island is a representation of all the hardworking people in the food industry on the Island. Every day they get up before dawn to farm, fish and deliver high quality food to markets around the world. This book allows readers to join them on a year-round journey of life and food on the East Coast which has been proudly labeled
Canada’s Food Island.
Summary
Globe and Mail National Bestseller
A sampling of seasonal recipes from Prince Edward Island and stories about the people, places and local ingredients that inspire them.
Canada's Food Island invites you to celebrate the Island’s farm-to-table cooking and meet the farmers, fishers and artisans who make those delicious dishes possible. From preparing the perfect lobster roll in spring and galettes filled with sweet fresh-picked strawberries in summer to making savory potato pizza in fall and roast turkey with an oyster, bacon and wild mushroom stuffing in mid-winter, you’re sure to find a favorite recipe to delight guests and satisfy your own cravings.
Canada’s Food Island combines nearly 100 inspired seasonal recipes with homegrown stories and beautiful photographs to capture the essence of the island’s unique food culture—a blend of people, place and locally sourced fresh natural ingredients. You’ll learn how mussels and oysters are sustainably raised and harvested, why Island beef is so flavorful and what makes wild blueberries so special. Whether you’ve spent time on Prince Edward Island or not, you’ll want to visit these pages again and again to experience a taste of the Island in the comfort of your own kitchen.
Royalties from sales of the book will go to PEI Food Banks with the mission to increase food security for Islanders by supporting Food Banks and the individuals who are in need of their support.
Foreword
- OUTREACH: Pitch to local PEI foodie / lifestyle media then expand to national coverage.
- BOOK LAUNCH: A book launch to allow chefs and media to celebrate the release. Featured restaurants will also likely host dinners to showcase.
