The Granville Island Market Cookbook


190 pages
Contains Illustrations, Index
ISBN 0-88922-225-8





Reviewed by Dean Tudor

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.


In 1979, for the first time in decades, Vancouver opened a farmer’s market with day tables and permanent stalls. Glick and McLeod were there when it happened, and in the years since then, they have developed this cookbook, which emphasizes, quite naturally, fresh foods. The major arrangement is by season (beginning with the fall), subdivided by five categories: vegetables, starches (pasta, rice, potatoes), flesh (seafood, meat, fowl), breads, and desserts.

The whole book has been put together with care, right down to the realistic (for a change) pictures of the prepared foods. The 150 recipes, useful for novices or experienced cooks, contain good instructions and both metric and imperial measurements. Some typical preparations include Okanagan antipasto (peppers, tomato sauce, tuna, anchovies, artichoke hearts, olives, etc.), asparagus sesame salad, honey-orange pumpkin pie, and mincemeat bran muffins. Seeing, as I do, several hundred new cookbooks each year, I can safely say that this is one of the better and more interesting ones!


Glick, Judie, and Fiona McLeod, “The Granville Island Market Cookbook,” Canadian Book Review Annual Online, accessed June 19, 2024,