cookbooks

BLOOD:

Blood makes a tight case for using this abundant but often discarded ingredient. Through historical, science-based and cultural contexts, Jennifer McLagan demystifies the art of cooking with your butcher’s most misunderstood product, in less than 90 pages.

Includes 2 dozen copiously tested recipes and line drawings throughout.

Writer, chef and cooking advocate, Jennifer McLagan is the author of the widely acclaimed books Bones, Fat, Odd Bits, Bitter and Les Os. She has won awards from the Beard Foundation, including Cookbook of the Year for Fat, as well as from the IACP and Gourmand International. Jennifer divides her time between Toronto and Paris.

Paperback / 87 pages
Published in 2019

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ALL THAT CTUMBS ALLOW:

Crumbs are the crunch: on a crisp schnitzel, melty carrozza, embedded in a chocolate truffle.

Crumbs can also be conduits to flavour — tossed in a pan with butter, spices, herbs, nuts, then scattered over a salad or a gratin. Or, folded into tender rye shortbread, and sprinkled on top for a final flourish.

Crumbs absorb beautifully too, expanding into juicy morsels of stuffing, silky dumplings, and in a rich onion soup.

In 50 recipes, Camilla Wynne and Michelle Marek build a charming case for keeping a humble hunk of bread around. Learn how to easily transform leftover bread into (better than store-bought) crumbs, before discovering all the things that crumbs allow — elegant starters & sides, delicious mains, desserts to impress, and some pantry staples too.

This compact volume includes guest recipes from Nicola Lamb, Chi Nguyen, Anna Higham, Andrew Janjigian, Jeremy Lee & more

Paperback / 128 pages
Published 4 November 2025