A Taste of Haida Gwaii is a cookbook written by award-winning Canadian author and poet, Susan Musgrave. Susan lives in Haida Gwaii where she also owns and operates the Copper Beech Guest House. Recipes are inspired by northwest coast ingredients and Haida Gwaii. Alongside the recipes you'll learn a whole lot about life on Haida Gwaii through Susan's local musings. Equally informing and storytelling, this is a great book for those who want to learn more about life on Haida Gwaii.
Author: Susan Musgrave
"A Taste of Haida Gwaii [...] made me want to immediately set the book aside and email Copper Beach House on Haida Gwaii to reserve a room in anticipation of breakfasting on Susan Musgrave's signature scrambled eggs, accompanied by a slice or two of her still-warm-from-the-oven sourdough bread, with the legendary B.C. poet herself presiding at the stove. Musgrave is a born storyteller, and A Taste of Haida Gwaii is peppered with anecdotes from a life that?s been full of incident. [...] You turn the pages, moving from one mouth-watering recipe to another, the spaces in between filled with the kind of stories that one friend would regale another with over a mug of tea and a plate of freshly baked cookies, while storm winds whip through the cedars just outside the door." — Vancouver Sun
"Not only is Musgrave an award-winning poet, but, since 2010, she’s run Copper Beech House, in Masset, Haida Gwaii (the former Queen Charlotte Islands) off the coast of British Columbia. Not simply a cookbook, it’s a guide to one of the most magical places in Canada." — Globe and Mail
"Susan Musgrave uses her humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life with stories gathered
over decades. With its evocative tales and wild cuisine, this book offers a unique take on food that could only be developed living off the coast of B.C., following the seasons with guides to gathering the freshest local ingredients for recipes that reflect Canada’s wild West Coast. Recipes include Hands-Free Cloudberry Jam, Spruce Tip Mayonnaise, Mussels Trudeau, Rose Spit Halibut with Wild Rose Petals and (Almost) Flourless Chocolate Torte with Thimbleberry Elderflower Liqueur Coulis." — the Calgary Sun
"If it was up to me it would be required reading for all would-be chefs as food requires lots of love and a great sense of humour. Both of which I sense you have in abundance.” — Kathy Mitchell
Dimensions: 374 pages, 8 inches by 10 inches by 1.1 inches
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