Sausage Party

Palacios Chorizo is one of the only authentic varieties of this dry Spanish sausage that has no nitrates/nitrites or preservatives - and it's available right here at The Cookbook Co.

Imported from Spain, both the mild & hot chorizos are delicious flavours that should be included with your charcuterie plates, paellas, raceltte platters or just mixed in with your scrambled eggs for breakfast any day of the week! Yum.

What if the Moon were made of Cheese?

DuVillage 1860 has an impressive fleet of cheeses - one such variety has graced our cheese cooler as of late, and it is a hit!

Cendré de Lune is pure velvet love - a triple cream brie, not unlike St. André, but slightly more luscious (if you can believe that) and with a peppery flavour in it's make-up. Covered in vegetable ash, this delightful, soft surface-ripened cheese is waiting for you to make the first move...

Nuttier Than A Fruitcake...

...and fluffier too!

Dillon's Gourmet has been around making candy since 1918, so they know a thing or two about confections. Their latest treats include the handmade rolls - soft, delicious nougat, draped in caramel and finished in a layer of your choice of cashews, pecans or peanuts. Delicious has a name - and it's Dillon's.

Have a stocking that needs some extra padding? Nougat will do the trick - so pop by The Cookbook Co. and see what tickles your tastebuds!

Blocks Blocks Blocks

The Cookbook. Co. has the perfect gift for every food lover in your life!

Epicurean Cutting Boards are the preferred surface for chefs and home cooks alike, and they have released the brand new BIG BLOCK series of boards just in time for the holidays. A full inch thick - and equipped with very practical rubber feet on the bottom - these boards can be left on the counter, thus showing off your impeccable taste in kitchen accessories.

Choose from 3 different sizes and 3 different colours - Natural, Nutmeg, Slate.

Now all you need are Knife Skills...

'Tis the New Season!

Too many cooks in the kitchen? No such thing...at least not when it comes to The Cookbook Co. Cooking School!

The schedule for next season is now available online at www.cookbookcooks.com and in the store.

From quinoa to curries, from Italian to Thai, Couples Evenings to a Girls Night Out. You can find classes that are gluten-free, meat-free, but never free of flavour or fun!

Take your pick - or choose a class for someone special as a gift this holiday season.

Call The Cookbook Co. Cooks at 403-265-6066 to register today!

Butter.

Pierre Lamielle & Kevin Kent know which side their bread is buttered on!

Join these two butterball rogues as they guide you through a delightful evening devoted to their creamy, fair-skinned mistress in Better with Butter on Wednesday, November 24th.

Not only will they demonstrate how to make butter, they'll also serve up a delicious menu...

To start, Biscuits with Cultured Butter and Radish Compound Butter on bread. The salad course features Butter Lettuce with Brown Butter Balsamic Dressing. Next up Butter Poached Prawns & Gremolata, then stick around for a HOLLANDAISE SHOWDOWN between Pierre & Kevin- who will win? Taste the Spinach, Fresh White Fish and Green Beans with the duelling sauces and decide for yourselves. And for dessert ...Blueberry Bread and Butter Pudding with Sweet Beurre Blanc (muscad de beaune de Venice), and Biscuits with Gravy!

Call The Cookbook Co. Cooks at 403-265-6066 to register for this delicious class. Butter.

Bacon Bits

On Wednesday, November 3 Julie Van Rosendaal will take you through every way you wanted to cook bacon, but were afraid to try in Everything, Everything Tastes Better With Bacon!

If you love bacon or wonder why people love bacon so much, then this is the event for you. The menu for this demonstration class includes Bacon-Wrapped Dates stuffed with Parmesan, Candied Bacon, Bacon Mac & Cheese, Bacon Caramel Corn, Bacon Ice Cream and Bacon Pecan Brittle.

Call The Cookbook Co. Cooks at 403-265-6066 to register and say "Hello, Salty Goodness!"