Stratford Chefs School has long been known for fostering a farm-to-table mentality in their students, and now, home cooks can get a taste of that with their new book, aptly titled, Farm to Table. The book pairs 25 alumni with 25 local food producers to showcase the bounty that Perth-Huron Country has to offer.

No one knows cheese quite like the owner of Toronto’s Cheese Boutique, Afrim Pristine. In his book, For the Love of Cheese, he shares his knowledge and recipes to help you select the perfect cheese, whether you aim to cook with it, or just eat it as-is.

Looking to learn the art of French pastry without enrolling in pastry school? Get started with Betty Hung’s new book, French Pastry 101. Written by the owner of Vancouver’s Beaucoup Bakery, it works through basics, like pastry cream, all the way up to making your own puff pastry.

Author of the blog, eat. live. travel. write., Mardi Michels shows readers that French cooking doesn’t have to be complicated with her first book, In the French Kitchen with Kids. In fact, it can be simple enough that the whole family can get involved, whipping up recipes like steak frites and crème brûlée.

The second book from Montreal’s Joe Beef team, Surviving the Apocalypse, is changing preconceptions about what cookbooks have to be. Included in the book is recipes, yes, but also perspectives on the state of the world in 2018, and how this affects food, cooking, and eating.

Pastry chef and cookbook author, Anna Olson, is an authority when it comes to baking. Her latest book, Set for the Holidays with Anna Olson, is geared towards the holidays with recipes to help spread cheer to friends and family alike. From pies to cookies and everything in between, it’s a great resource to help your holiday festivities pan out smoothly.

Beloved and well-respected seafood aficionado, John Bil, passed away before seeing his book come to print, but Ship to Shore continues his legacy by sharing his passion for sustainable seafood to consumers. Get a behind-the-scenes look into the fish business, complete with recipes to showcase your finds from the local fish counter.

Toronto restaurateur Anthony Rose, of Rose and Sons, Schmaltz Appetizing and Fat Pasha, has paired up with food and travel writer Chris Johns to document many of his favourite recipes in The Last Schmaltz. Get the scoop on how to make everything from Fat Pasha’s signature whole-roasted cauliflower to a decadent Nutella babka bread pudding.

Tofino’s award-winning Wickaninnish Inn has been a staple in Vancouver Island’s culinary scene since it opened in 1996. Thanks to its new cookbook, you don’t have to travel west to get a taste of its salmon gravlax, or sablefish, clam, potato, and bacon chowder.

Former food director of Chatelaine, Claire Tansey, knows more than anyone how to prepare elaborate dishes with multiple steps and a laundry list of ingredients, but she goes back to basics with her new book, Uncomplicated. From soup to chocolate cake, it’s filled with 125 recipes, plus tips and tricks to “uncomplicate” your time in the kitchen.

Vegan food can get a bad rap for being too limiting and often conjures up images of plain Buddha bowls and lackluster salads. Vegan Comfort Classics helps to change that, with spins on everything from nachos to ramen, all without animal products. Written by former MuchMusic host turned Youtuber and blogger, Lauren Toyota, it’s filled with recipes that make it difficult to miss meat.