The Asbestos Strike; The New Betrayal of the Intellectuals; Etienne Parent: A Liberal Thinker One Century Before Pierre Elliott Trudeau; The Just Society: Individual Rights and Collective Rights; Conclusion.
Sandi Vitt and Michael Hickman
".150 recipes for old favourites and new taste treats." Linda Turk,
The Chronicle
".contains lots of fun facts and delicious ideas." Calgary
Herald
".an encouraging book.should promote the cultivation and
consumption of this admirable plant." Barbara Robertson, CBRA
"I received a delightful little cookbook with all kinds of recipes
using rhubarb.... I have tried some of the 150 recipes in this
book. Besides cobbler and crisp recipes, there are soups,
beverages, cakes, muffins, breads, jams, sauces, condiments, salads
and main dishes." Alma Copeland, The Western Producer
Dear Sir: I just purchased your Rhubarb cookbook and even though I
don't need another cookbook I just had to buy this one as it
brought back so many memories of my childhood in Scotland. Our late
mother made so many different things with it as we grew it in the
garden: rhubarb jam, rhubarb and ginger jam, stewed rhubarb as a
spring tonic, stewed rhubarb for breakfast on your Cornflakes. It
was interesting to read through the book to see a lot of new
recipes that I will be trying in the near future. I have been
baking for almost 53 years and I still enjoy finding new books to
read and new recipes to try. Rhubarb Rules. Yours Sincerely, Alex
McCrindle
"Rhubarb fans will find Rhubarb More Than Just Pies by Sandi Vitt
et al with an introduction by Lois hole is one of the most useful
books around. This definitive guide was published by the University
of Alberta Press. This contains easy to make recipes for every sort
of dish from sauces and condiments to jams, soups, drinks, breads,
and of course, desserts. The ingredients are given in metric as
well as the usual cups, spoons, etc. In addition, this contains
everything you would ever want to know about rhubarb, such as its
culinary history. This title features all the in depth details on
growing and caring for rhubarb in the garden, including the
different varieties." Connie Krochmal, Bella Online, March 25,
2006
"I had no idea what the possibilities were for rhubarb, before
reading this book. With a HUGE rhubarb plant in my garden, I worked
hard, every year, to make crisps, jams and pies from the fruit.
And, always, there were the bags of rhubarb that ended up in the
freezer, because time (and imagination) eventually ran out. Now, I
see that there are endless possibilities for this fruit--and there
are great veggie recipes included, as well." Kieran Leblanc, Book
Publishers Association of Alberta
"[Sandi Vitt and Michael Hickman] filled the 144-page book with
rhubarb facts and history and many, many recipes including soups,
drinks, desserts...and even main courses, condiments and jams.
There are 36 recipes for pies, tortes and tarts alone. For the most
part, the recipes are simple. A few are complex, involved and
lengthy. Overall, there's something for everyone. Rhubarb is native
to China and the Himalayas and as a result, it grows well in the
Rockies and throughout Canada.... For those battling high
cholesterol, rhubarb is your plant. The stalks are 74 per cent
dietary fiber (66 per cent insoluble and six per cent soluble),
which the book says reduces cholesterol and modulates body sugar
absorption." Rob Alexander, Rocky Mountain Outlook, November 12,
2009
"Rhubarb: More Than Just Pies deserves steady, ongoing recognition
as remaining one of the few books on rhubarb on the market! Nearly
150 recipes feature rhubarb in breads and muffins to main courses -
and of course, pies - and is packed with a range of ideas for
cooking with rhubarb, from jams to desserts. Highly recommended!"
California Bookwatch, May 2011
"Rhubarb: More Than Just Pies" packs in recipes for rhubarb-over a
hundred of them-that include everything from the usual desserts and
breads to more unusual beverages and main courses. Rhubarb
gardening and culinary facts blend with these dishes to provide
cooks a wider range of uses and folklore than the traditional
rhubarb cookbook offers." California Bookwatch
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