Raincoast Books

Looking for the hippest places to party in style? I'm not surprised that Montreal came in at #2 of the world's top ten party cities in Lonely Planet's 1000 ULTIMATE EXPERIENCES.  Belgrade tops the list -- check out the Ottawa Citizen article for the full list. Salut and santé!

Easy-going Montreal is increasingly popular with foreign travellers, who enjoy the joie de vivre of a place with bilingual ambience, good local beer and even cross-country skiing at nearby Mount Royal. Montreal’s irrepressible student population and atmospheric old quarter give the city a light-hearted, Bohemian air. There are Old World cafes, cool jazz clubs, packed discos and late bars to choose from, plus a popular comedy festival each July.

1000 ULTIMATE EXPERIENCES brings together 1000 ideas, places and activities to inspire and entertain, for travelers and lovers of life-lists alike. Start the party!

Coming soon:

Montreal & Quebec City Encounter
1st Edition
by Lonely Planet
978-1-74179-055-9

When we say that we made a meal 'from scratch', for most of us, that doesn't include actually catching the fish or forgaging for the mushrooms. It certainly does not mean free-diving into icy Puget Sound in hopes of spearing a snaggletooth lingcod.

But that level of committement to living - and eating - off the land  is what author Langdon Cook is all about. Cook was a senior book editor at Amazon.com until 2004, when he left the corporate world to live in a cabin off the grid with his wife and son. In his book, FAT OF THE LAND: Adventures of a 21st Century Forager, Cook shares his experiences living in a new way.

Monqiue at  SoMisguided.com has posted a review of the book. The subject's close to home for her: she and her partner James also enjoy going out  to catch crabs in the cold waters in and around Vancouver. Read the full review on SoMisguided.com - along with some cool (cold?) photos of crab catching.

You can find out a bit more about FAT OF THE LAND here, and keep with the author on the Fat of the Land blog, where he writes about his adventures in the culinary wilderness  and also posts some recipes - such as fishing for pink salmon, then making Blackberry Must & Citrus Cured Salmon. Mmm.

“In Fat of the Land, Langdon Cook invites us to share in his enthusiastic, salubrious, wild food foraging quests. Get out of town, breathe in the fresh air, hear the quiet, exercise, feel good, connect with nature and the season—then return to the kitchen to delicious preparations of dandelion greens, squid, fiddleheads, or whatever the quarry. Lively, informative, soul-satisfying narrative.”  —Jon Rowley, Contributing Editor, Gourmet

When we say that we made a meal 'from scratch', for most of us, that doesn't include actually catching the fish or forgaging for the mushrooms. It certainly does not mean free-diving into icy Puget Sound in hopes of spearing a snaggletooth lingcod.

But that level of committement to living - and eating - off the land  is what author Langdon Cook is all about. Cook was a senior book editor at Amazon.com until 2004, when he left the corporate world to live in a cabin off the grid with his wife and son. In his book, FAT OF THE LAND: Adventures of a 21st Century Forager, Cook shares his experiences living in a new way.

Monqiue at  SoMisguided.com has posted a review of the book. The subject's close to home for her: she and her partner James also enjoy going out  to catch crabs in the cold waters in and around Vancouver. Read the full review on SoMisguided.com - along with some cool (cold?) photos of crab catching.

You can find out a bit more about FAT OF THE LAND here, and keep with the author on the Fat of the Land blog, where he writes about his adventures in the culinary wilderness  and also posts some recipes - such as fishing for pink salmon, then making Blackberry Must & Citrus Cured Salmon. Mmm.

“In Fat of the Land, Langdon Cook invites us to share in his enthusiastic, salubrious, wild food foraging quests. Get out of town, breathe in the fresh air, hear the quiet, exercise, feel good, connect with nature and the season—then return to the kitchen to delicious preparations of dandelion greens, squid, fiddleheads, or whatever the quarry. Lively, informative, soul-satisfying narrative.”  —Jon Rowley, Contributing Editor, Gourmet