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We carefully select books that we believe are destined to be classics.

December, 2009

1. (previously #4)
by Michael Ruhlman & Brian Poelyn
The complete guide to curing, brining and smoking. Absolutely essential. This book is on the fast track to legendary status amongst cooks and foodies everywhere. Highly recommended.
2. (previously #1)
River Cottage Meat Book
River Cottage Meat Book,
by Hugh Fearnly-Whittingstall

We would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery.
3. (previously #12)
by Jennifer McLagan

Misunderstood…. But utterly delicious…. This has become one of my go to cookbooks… we suggest this to any adventurous customer.
Earth to Table
Earth to Table: Seasonal Recipes from an Organic Farm
by Jeff Crump and Bettina Schormann
Seasonal, Organic, Local... This book is what we are all about.
The Flavor Bible
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page and Andrew Dornenburg
The modern version of their wildly successful Culinary Artistry. Much more visual.
6. (previously #10)
Art of Simple Food
The Art Of Simple Food,
by Alice Waters

It is what it says in the title. The fundamentals of great cooking. Not only does it give you the how, but also the why in the recipes. Every attempt out of this book has been a success so far.
7. (previously #2)
The Professional Chef
The Professional Chef,
by The Culinary Institute of America

The textbook for The Culinary Institute Of America… Nicely laid out and illustrated. This book is a foundation piece for any serious cook - home or professional.
Ad Hoc At Home
Ad Hoc at Home: Family-Style Recipes, by Thomas Keller
In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart.
9. (previously #7)
Au Pied de Chocon
Au Pied De Cochon,
by Martin Picard
The Cookbook from Martin Picards now legendary Montreal restaurant Au Pied De Cochon. An ode to all things porky and delicious. Equal parts down home and over the top. A must have for any Canadian who cares about food.
by David Chang and Peter Meehan
Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 
Seven Fires
Seven Fires: Grilling the Argentine Way, by Peter Kaminsky and Francis Mallmann
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star.
12. (previously #9)
Fish Without A Doubt
Fish Without A Doubt,
by Rick Moonen & Roy Finamore

Sustainability is championed here as well as top-notch recipes. Easy to follow with beautiful photography. Covers all the bases from the simple to the extravagent. Recommended for seafood fans and those looking to add fish to their diet.
Stir: Mixing It Up In The Italian Tradition, by Barbara Lynch
The core of Stir is the story of a woman who saved herself from a dead-end life with the power of cooking. Any chef who goes from stealing buses to creating some of the best food on the eastern seaboard is someone I always want to hear from. Distinctive dishes, generous spirit, and a genuine cook are all bound up in this wonderful book.
Mastering the Art of French Cooking
Mastering the Art of French Cooking Boxed Set:
Volumes 1 and 2
by Julia Child, Louisette Bertholle, & Simone Beck

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
15. (previously #13)
Beyond Nose to Tail
Beyond Nose To Tail,
by Fergus Henderson

The Sequel to The Whole Beast, Adds some of the bread and pastries from St. John Restaurant in London to go along with all the fun things Fergus is doing with pigs.



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