SaskBooks
SaskBooks is the creative industry association representing book publishers in Saskatchewan. With our 40 members publishing in all genres, you're certain to find something appropriate for your publishing profile.
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Editions Larousse SAS
Major French publisher of books on cooking, crafts and hobbies, gardening, health and well-being, gardening nature and animals, art and history, essays as well as children's books and games for all ages. Around 600 new titles each year. Since 1852.
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Promoted Content
May 2019Ceviche. Das Kochbuch
Peruanisch magisch
by Juan Danilo, Patrick Nagtegaal, David Incorvaia
Das legendäre peruanische Ceviche – mit Limette und Salz marinierter Fisch – erobert derzeit die internationale Gastronomie. Kein Wunder, denn Ceviche ist eine kulinarische Sensation: ein raffiniertes und frisches Gericht, das sich auf vielfältige Weise variieren lässt – eine wahre Geschmacks- und Farbexplosion. Ozean, Regenwald, Hochgebirge: Peru ist eine natürliche Schatzkammer – und die Heimat des Ceviche. Ein großer Artenreichtum und die Impulse der Einwanderer aus aller Welt bescheren dem Land eine spektakuläre Gastronomie, in der es noch einiges zu entdecken gibt, darunter die facettenreiche Welt des Ceviche. Jeder Hafen am Pazifik, jede Stadt im Gebiet des Amazonas oder in den Anden schwört auf die eigene Zubereitungsart. Ceviche ist ein aufregendes Geschmackserlebnis – und dazu ein leichtes und gesundes Gericht, das nur wenige Zutaten benötigt. Der deutsch-peruanische Chefkoch Juan Danilo kennt alle Geheimnisse der peruanischen Gastronomie und verrät uns in diesem Buch seine Rezepte: von den raffinierten Ceviches der japanisch geprägten Nikkei-Küche über die Klassiker seiner Großmutter bis hin zu seinen eigenen, vegetarischen und fruchtig-exotischen Kreationen.
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May 2013Three To Get Lei'd
by Jill Marie Landis
A jigger of tranquility is all Em Johnson wants, but now that her beloved Tiki Goddess Bar has been chosen as the location for Trouble in Paradise, TV’s hot new reality show, life is anything but tranquil. When a member of the camera crew is found dead in her kitchen—stabbed to death with Chef Kimo’s sashimi knife—the scene on the sleepy North Shore of Kauai goes from eccentrically crazy to downright dangerous. Suspects lurk behind every paper drink umbrella. It’s not enough that Chef Kimo is the number one suspect or that the life’s-a-party Hula Maidens nearly burn down the place while dancing the hula with flaming coconuts. Em still has to deal with her Uncle Louie’s wedding to The Black Widow—until his fianceé’s Mercedes plunges into the Pacific. Roland Sharpe, a handsome, Hawaiian, fire-dancing detective, warns the locals not to interfere, but Em and the madcap Maidens can’t help themselves and soon wind up knee deep in danger again. Can the irrepressible troupe solve three murders before the champagne goes flat?
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Fisheries & related industriesJanuary 2012Advances in Harvest and Postharvest Technology of Fish
by D.D. Nambudari & K.V.Peter
In recent years India has made notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.
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Food & DrinkTikim
Essay on Philippine Food and Culture
by Doreen G. Fernandez
Doreen Gamboa Fernandez represents “the compleat writer” – her incisive yet soulful writing, coupled with her keen understanding of the Filipino’s culture and psyche, has brought her (and us fortunate readers) into the very essence of Filipino cooking. According to her, “Writing about food should not be left to newspaper food columnists, or to restaurant reporters. It should be taken from us by historians of the culture, by dramatists and essayists, by novelists, and especially by poets. For it is an act of understanding, an extension of experience. If one can savor the word, then one can swallow the world.”
