The history of the Pacific Northwest is rife with stories of conflict between loggers and environmentalists, indigenous peoples and government-backed corporations. Many of them have ended in violence, arrests, and clear-cutting. Farm License 38, which encompasses Sims Creek in the upper Elaho Valley, became the site of a wholly different kind of protest between 1997 and 2007. Because of the actions of ten thousand people brought together by Squamish Nation Hereditary Chief Bill Williams, artist Nancy Bleck, and the late mountaineer John Clarke, this land — a 50,000-hectare section of the Squamish First Nation now known as Wild Spirit Places — was saved. Picturing Transformation is the story of Uts'am/Witness, a series of camping weekends held at Sims Creek that brought together indigenous and non-indigenous people to walk, sleep, eat, make art, have conversations, and participate in ceremonies on this disputed land. Through the words and photos of those who attended, this beautiful book pays homage to the power that people with strong vision and a common purpose can play in honoring tradition, safeguarding land, and changing policy. It is a lesson in the possibilities for resolving conflict peacefully, now and in the future.

Picturing Transformation: Nexw-ayanstut

Arts & Photography

Dodds, Katherine

Williams, Chief Bill

Photography & Video

Figure 1 Publishing

Petro (Peter) Jacyk survived two of the most horrendous events of the 20th century: the Ukrainian famine of the 1930s, instigated by Stalin and responsible for the deaths of untold millions, and waves of invasion and slaughter from Soviet Russia and Nazi Germany. Fleeing postwar Europe in 1949, he arrived in Canada with seven dollars in his pocket and horrific images in his memory. His adopted country would inspire a deep and lifelong love in Jacyk. Here at last, as he put it, he was free to live and free to succeed.” Through the Toronto building and land development firm he founded, he established himself as an economic and cultural powerhouse. Exacting in his dealings with others, yet a generous mentor, he sought excellence in all of his pursuits. In time, the man who had begun as a poor-penny immigrant” became one of the country’s most prominent philanthropists, donating substantial portions of his wealth to projects dedicated to Ukrainian history, language, and culture. Universities such as Harvard, Columbia, and the University of Toronto benefited from his largesse. Leaving Home celebrates the life of a remarkable man determined to make a positive impact on an often-hostile world.

Leaving Home: The Remarkable Life of Peter Jacyk

Biographies & Memoirs

Reynolds, John Lawrence

Community & Culture

Burgoo is the name of a thick soup or stew from the American South and, historically, of a thick porridge served aboard ships. In Vancouver, Burgoo is synonymous with comfort food, served from four neighborhood bistros. When the first restaurant opened in 2001, its menu featured hearty bowls of soup and stew served in a casual, welcoming ambiance, and has since expanded with signature starters, salads, sandwiches, and desserts, many designed for sharing. From its popular Potage Grand-maman, a traditional Quebecois pea soup, to its sinfully addictive Gooey Cheesy Grillers, a British import, to its extra-garlicky Caesar, the traditional Mexican salad taken to new heights of flavor, and its fresh and fragrant lamb tagine reminiscent of Morocco, the bistro's dishes span the globe. What are common to all of them are bold flavors, generous portions and an overwhelming feeling of eating healthy, satisfying, home-style food. Now Burgoo brings its recipes to the page for the first time, introducing home cooks to delicious and easy-to-make dishes for every day or for entertaining a crowd. From dips to brunch dishes, make-ahead soups to last-minute desserts, Burgoo offers 75 unpretentious family favorites for every palate, all beautifully photographed and smartly packaged.

Burgoo: Food for Comfort

Cookbooks, Food & Wine

Joyce, Justin

McIntyre, Stephan

Main Courses & Side Dishes

Produced in celebration of White Spot’s 85th anniversary, The White Spot Cookbook is an engaging, visually rich collection of recipes, memories, and memorabilia, designed to showcase the legacy of one of British Columbia’s most enduring brands. This book conveys the spirit of the legendary restaurant and chronicles White Spot’s evolution from a single drive-in location in 1928 to a modern family restaurant with more than 65 locations in two provinces. Beautifully designed, The White Spot Cookbook takes readers on a journey through the restaurant’s history, showcasing White Spot’s enduring commitment to serving the finest, freshest food to people of all ages.

The White Spot Cookbook

Gold, Kerry

Cooking Education & Reference

Over the past 30 years Susan Point has become the preeminent Coast Salish artist of her generation, exploring many different modern and traditional themes in a wide variety of media. She has received major public commissions in her home province of British Columbia as well as throughout the Northwest coast, the traditional territory of her people, creating extraordinary monumental sculptures that grace important public buildings. Her glass sculptures are collected around the world. This is the first book devoted exclusively to her works on paper. Over the past 30 years Point has also been an innovator in printmaking, adapting traditional Coast Salish themes to modern art techniques, translating the heritage of her culture to the wider world while creating a body of work that appeals to art collectors from around the globe. Her synthesis of contemporary and traditional styles has resulted in a formidable artistic accomplishment. This beautifully designed volume collects 160 of her prints together for the first time and is sure to inspire and amaze those who see it.

Susan Point: Works on Paper

Croes, Dale

History & Criticism

A Sublime Vernacular examines the extraordinary career of Levine Flexhaug (19181974), an itinerant artist who sold thousands of variations of essentially the same idyllic mountain scene in national parks, resorts, department stores, restaurants and bars across western Canada from the late 1930s through the 1960s. A self-described speed painter”, he turned out paintings in a matter of minutes, often working on several at the same time, that mesmerized customers as they watched them come to life. Flexhaug was painting a generic landscape fantasy for a society that had been shaped by the Dust Bowl and Depression, but the way he turned that popular formula inside out resulted in paintings of extraordinary richness and invention. This book features more than 120 color reproductions of his paintings and historic photographs. Essays explore his relationship to the tradition of ideal landscape painting, the Prairie influence on his art and career, and his place within both the history of market-driven” art and the tradition of Canadian landscape painting. Published on the occasion of the first comprehensive exhibition of Flexhaug’s paintings, this book is a study of a time, a place, and the art and life of a little known but altogether fascinating artist.

A Sublime Vernacular: The Landscape Paintings of Levine Flexhaug

WHITE, PETER

Tousley, Nancy

Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. Whether a reputable chef in Toronto, or hosting popular Food Network shows “Dinner Party Wars,” “Restaurant Makeover,” and “Restaurant Takeover,” Chef Corbin loves to communicate through food. In Good Company places emphasis on gatherings with friends and family. From Corbin's traditional Baba’s pierogis and the Tomaszeski Family Borscht to Four Season Tartines and Fennel-and-Pistachio-Crusted Lamb Rack, this beautifully designed cookbook features more than 100 simple and delicious recipes that are rooted by his Polish-Canadian upbringing in rural Alberta and informed by his experience as a seasoned chef. In his trademark friendly style and with an emphasis on ingredients that can be found across the country, Corbin shows readers how to celebrate the joys of sharing meals and nurture everyday connections with friends and family.

In Good Company: Easy Recipes for Everyday Gatherings

Tomaszeski, Corbin

Quick & Easy

The Okanagan Valley, 125 miles long and 12 miles wide, is home to some of B.C.’s most historic farmland, and every summer, the region explodes with apricots, peaches, sweet cherries, pears, plums, nectarines, grapes, and apples. There is no greater pleasure than seeing the reaction to true, honest cooking, and home cooks know this feeling, too. The Okanagan Table is a cookbook celebrating the local flavours: creating exceptional meals by connecting with the freshest, highest quality food. Featuring more than 80 illustrated recipes, the book is structured in the order in which we enjoy our meals: sunrise, midday, sunset, and twilight―and showcases a collection of classic and signature recipes from Oat-Crusted Arctic Char and Root Vegetable Torte to Crab Cappuccino and Double Chocolate Mashed Potato Brioche. The recipes are simple and yet frequently decadent―and like most good things in life, they appear complex but are unabashedly straightforward. And finally, many of the recipes include pairings with the best wines and drinks in the region. This destination cookbook will have you singing the tunes of your favourite Okanagan memories.

Okanagan Table: The Art of Everyday Home Cooking

Butters, Rod

Cooking by Ingredient

The farms, forests, and lakes that surround Toronto are invaluable resources for local and sustainable ingredients (and a good bit of foraging, too). Following on the heels of the bestselling cookbook, Toronto Cooks, the highly anticipated Toronto Eats is a multicultural spectrum of the city’s countless cultures from Mumbai chili crab to okonomiyaki. Boasting over 100 signature recipes from 50 amazing chefs, it is a gorgeous illustration of this city’s food scene, featuring chef-tested recipes from the most talented toques, as well as their stories. Best of all, the recipes are designed with the home cook in mind and can be re-created at home with ease. The world really can appear on a dinner plate.

Toronto Eats: 100 Signature Recipes from the City’s Best Restaurants

Rosen, Amy

Cooking Methods

Chef Marc Lepine's debut cookbook, Atelier, is a celebration of a restaurant that has reinvigorated the fine-dining culture in Canada. It begins with “Origins,” which traces Lepine’s expansive career―from his relationship with food at an early age to his formal training in Europe and, eventually, the U.S. at Michelin-starred Alinea to the opening of Atelier. “Vision” explores a unique creative approach that is fueled by a restless imagination and personal expression, while “Innovations” features a spirited collection of 48 artful dishes that critics and fans have come to love―Carrot Hoop, Octopus Terrarium, Dino Egg, and many more. Here, we’ll see thought-provoking recipes inspired by local ingredients, seasonality, and pioneering techniques. This impressive and beautiful volume is an exciting tribute to a unique culinary philosophy. Featuring beautiful photography by award-winning photographer Christian Lalonde, Atelier is an essential book for chefs, culinary professionals, and foodies with an interest in modern cuisine, food culture, and an unconventional approach to dining.

Atelier: The Cookbook

Lépine, Marc

Regional & International

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