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The Foam of Pasta - Tommaso Melilli
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In defense of food biodiversity - Bernard Lavallée
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Don't swallow everything you're told - Bernard Lavallée
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Poutine: a deep-fried road trip of discovery - Justin Giovannetti Lamothe
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Alleyways - Florence Sara G. Ferraris
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The Taste of Montreal - Collective
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The Kennedys' cook
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Anthony Bourdain: The Last Interview and Other Conversations
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Grandma's remedies in Quebec
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Produit du Canada
We Are What We Eat: A Slow Food Manifesto - Alice Waters
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The Incredible Story of Cooking - Stéphane Douay, Benoist Simmat
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Mint and cumin - Pascale Navaro
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Under the Tuscan Sun - Frances Mayes
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World Travel - Anthony Bourdain
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Produit du Canada
Maple Syrup: A Short History of Canada's Sweetest Obsession - Peter Kuitenbrouwer
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The Incredible Story of Beer - Benoit Simmat, Lucas Landais
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At the table with Commissioner Brunetti - Donna Leon
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Damn white bread - Amélie Prévost
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The Incredible Story of Wine - Benoist Simmat
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A Thousand Feasts - Nigel Slater
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Putin nation - Sylvain Charlebois
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Kitchen Confidential - Anthony Bourdain
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Produit du Québec
Drinks! - Catherine Ferland
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Salt, lemon, vinegar - Shea Zukowski
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How to Share an Egg A True Story of Hunger, Love, and Plenty - Bonny Reichert
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What I Ate in One Year - Stanley Tucci
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Eat the rich: class struggle begins on the plate - Nora Bouazzouni
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Produit du Canada
The Third Plate Field Notes on the Future of Food - Dan Barber
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Medium Raw. A Bloody Valentine to the World of Food and the People Who Cook - Anthony Bourdain
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The Little Grocery Store of the World - Pierre Singaravélou, Sylvain Venayre
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