Support your local authors, storytellers, booksellers.
SHOP SASKATCHEWAN
We’re thrilled to offer a selection of local authors and stories, all available at McNally Robinsons Booksellers.
The store on 8th Street is Saskatoon’s largest independent bookshop at 23,000 square feet. Like other McNally Robinson stores, Saskatoon fields a continuing schedule of readings, book launches, and other cultural events. The Prairie Ink restaurant and the mezzanine “for Kids” store are both highly popular.
Local Saskatchewan Authors
Gold Winner of a 2022 PubWest Book Design Award
Finalist for Saskatchewan Book Awards
This beautifully photographed collection of recipes and restaurant profiles is a loving tribute and valuable resource for exploring Saskatchewan’s culinary landscape.
The recipes range from ambitious desserts like Mable Hill’s Bourbon Brown Butter Cake with Sour Cherry Topping and Hot Sour Cream Glaze and Golden Grain Bakery’s Bismarks, to everyday staples like The Rolling Pin’s Borscht and Houston Pizza’s All Dressed Pizza, to simpler pleasures like Wolf Willow’s Smokey Stovetop Popcorn and Harvest Eatery’s Whole Lotta Rosie Cocktail, each one a reflection of the generosity of spirit Saskatchewanians are known for. With food and landscape photography by Garrett Kendel, and a handy sourcing guide to Saskatchewan suppliers, the book is at once a beautiful tribute and valuable resource for exploring the province’s culinary scope.
Globe and Mail‘s Top 100 Books of 2021
In this follow-up cookbook to her Taste Canada Gold Winner All the Sweet Things, Renée Kohlman turns her attention to vegetables . . . and her love for a handsome vegetable farmer.
On Renée Kohlman’s very first date with her partner Dixon, he presented her with a bundle of asparagus. She knew immediately it was love and that her next cookbook would be all about vegetables.
In 23 chapters organized by vegetable, from that auspicious Asparagus to the reliable Zucchini, Vegetables: A Love Story includes 92 delicious and easy-to-follow vegetable-forward (but not exclusively vegetarian) recipes. Soups, salads, sides, tarts, casseroles, pastas, snacks, and more are accompanied by vivid photography that celebrates both raw ingredients and finished dishes.
Shortlisted for a 2021 Taste Canada Award and four 2021 Saskatchewan Book Awards
A robust and inspiring travel companion for both local and visiting food-lovers alike that reveals the stories, inspiration, and friendly faces of the people who craft great food in Saskatchewan.
From the province’s southern grain fields to its northern boreal forests, from its city markets to its small-town diners, Saskatchewan is the humble heartland of some of the nation’s most delicious food.
Author Jenn Sharp and photographer Richard Marjan spent four months travelling Saskatchewan, chatting at market stalls, in kitchens, bottling sheds, and stockrooms. Flat Out Delicious is the culmination of interviews with small-scale farmers and city gardeners, beekeepers and chocolatiers, ranchers, chefs, and winemakers. Together they tell the story of Saskatchewan’s unique food systems.
Gold Winner, 2018 Taste Canada Food Writing Award for Single-Subject Cookbook
Winner, 2018 Gourmand World Cookbook Award in English Canada
Among the Globe and Mail‘s Best Cookbooks of 2017
More than 100 recipes for desserts and baked goods from the kitchen of Renée Kohlman, named one of the Canada’s top food bloggers by the National Post.
All the Sweet Things is full of delectable desserts and wholesome baked goods with recipes for muffins, cookies, cakes, pies, custards, pastries, truffles, and ice cream. Reinvent last night’s dessert for this morning’s breakfast, whip up your very first pie, and wow your colleagues, friends, and family during the holidays by gifting them with impressive baked goods. With wit and warmth doled out in equal measure, Renée acknowledges that baking can be intimidating, but assures you that whether you’re a beginner baker or a seasoned pro, each recipe is doable and delicious.
More books for life on the Prairies
All the most common questions about growing vegetables in the prairies are answered in this first installation of the new gardening series, Guides for the Prairie Gardener.
Too often people think of vegetable gardening in the prairies as challenging, but certified master gardeners Sheryl and Janet are here to show you how rewarding it can really be.
From planning to planting, they encourage you to take a hands-on approach with your prairie garden. They let you know when–and how!–to transplant your carefully nurtured seedlings in the spring, ways to shelter your plants from that inevitable July hailstorm, and how to determine how much irrigation is necessary in the arid prairie climate. They help you figure out if you should prune your tomatoes, how to hold up your pumpkins off the ground, and maximizing your harvest by planting in succession. And they show you how you can directly influence the quality of your produce, minimizing problems such as woody radishes, buttoning cauliflower, and split cabbage heads.
A National Post Best Cookbook of 2021
A celebration of some of the lesser-known berries local to the prairie region, including sea buckthorn, haskap, saskatoons, currants, sour cherries, and chokecherries.
This little cookbook is all about the berries and small fruits grown in prairie gardens, gathered from U-pick farms, and foraged in the wild. Home cook and accomplished gardener Sheryl Normandeau presents 65 recipes for everything from meat, poultry, and fish dishes, vegetable and grain dishes, to desserts, baked goods, beverages, and preserves (including fruit leather).
Winner of a Gourmand World Cookbook Award
Looking to improve your gut health in a fun and flavourful way? This collection of 80+ recipes is a friendly, no-fuss primer on the joys of fermented foods.
In this down-to-earth, no-fuss primer on fermented foods, Emillie Parrish introduces home cooks to deliciously easy DIY cultured foods and the principles of probiotics for health and well-being.
This debut collection of 65+ recipes, vivid photography and family anecdotes is an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.
Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.
A comprehensive guide and recipe collection that brings the economy and satisfaction of home cooking to disabled and neurodivergent cooks.
The kitchen is the most ableist room in the house. With 50 recipes that make use of three key tools—the electric pressure cooker, air fryer, and bread machine—Jules has set out to make the kitchen accessible and enjoyable. The book includes pantry prep, meal planning, shopping guides, kitchen organization plans, and tips for cooking safely when disabled, all taking into account varying physical abilities and energy levels.
A collection of 35 rhubarb-forward recipes that highlight the versatility of this tart, juicy, nutritious ingredient.
Say rhubarb and most of us think pie, or maybe crisp. But there are many more ways to enjoy this tart, juicy harbinger of spring. And lots of good dietary reasons to do so, since rhubarb is high in fibre, vitamin C, potassium, and calcium, and a member in good standing of the antioxidants club.