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Rebar:
Modern Food Cookbook
by Audrey Alsterburg, Wanda Urbanowicz
Paperback from Big Ideas Publishing
ISBN: 0968862306
Since 1988, Rebar Modern Food has been Victoria's favorite restaurant
and juice bar, featuring fresh, healthy, predominantly vegetarian fare.
The upbeat atmosphere and vibrant, tasty food have led critics to describe
Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook
can be used by everyone-strict vegans, vegetarians (full and part-time!),
and anyone looking for delicious ideas with a funky twist. Recipes range
from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches,
side dishes, sweets, and juices. The book also offers handy tips, menu
ideas, seasonal substitutions, and suggestions for transforming dishes
into low-fat or vegan alternatives. Everyone who loves to cook and eat
delicious, healthy, fun food will welcome this much-anticipated book! |
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The
Art of Living According to Joe Beef: A Cookbook of Sorts
by David McMillan, Frederic Morin, Meredith Erickson
Hardcover from Ten Speed Press
Media Published: 2011-10-11
ISBN: 1607740141
Availability: Not yet published
Located in a working-class neighborhood of Montreal, Joe Beef is at
the center of Montreal's growing reputation as a culinary destination.
Often referred to as the Paris of North America, Montreal is the second-largest
French-speaking city in the world, and like France, food is at the heart
of its identity.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric
Morin and David McMillan, along with writer and former Joe Beef staff member
Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef's
unconventional approach to French market cuisine. Advocating the use of
ingredients from local or family-owned producers whenever possible, this
collection of hearty dishes delivers. The Strip Loin Steak comes
complete with ten variations, Kale for a Hangover wisely advises
the cook to eat and then go to bed, and the Marjolaine includes
tips for welding your own cake mold. Joe Beef's most popular dishes are
also represented, such as Spaghetti Homard-Lobster, Foie Gras
Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau
(a big, moist meatball served on a bone). The coup de grâce
is the Smorgasbord--Joe Beef's version of a Scandinavian open-faced sandwich--with
thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred's favorite
train trips, Dave's ode to French Burgundy, instructions for building a
backyard smoker and making absinthe, a Montreal travel guide, and beaucoup
plus. With nearly every recipe photographed in exquisite detail, this
nostalgic yet utterly modern cookbook is a groundbreaking guide to living
an outstanding culinary life. |
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Whitewater
Cooks
by Shelley Adams
Paperback from Whitecap Books Ltd.
ISBN: 1552858715
Great recipes from a celebrated resort.
Whitewater Resort in the Canadian Rockies is renowned for its spectacular
scenery, deep snow and Fresh Tracks Café. Despite constant pleading
from customers, recipes for dishes made famous there were as unattainable
as snowflakes in July. Even the café staff was sworn to secrecy.
Now, Whitewater Cooks opens the kitchen doors.
With this eagerly anticipated book, home cooks can re-create chef Shelley
Adams' signature dishes. Readers will enjoy over 70 recipes from the café's
selection of top sellers. |
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The
Anne of Green Gables Cookbook
by Kate McDonald
Paperback from Seal Books
Media Published: 1988-08-01
ISBN: 0770422586
Inspired by the most famous of all Canadian children's books, L.M. Montgomery's
Anne of Green Gables,this cookbook combines easy step-by-step recipes
with charming watercolours of Anne and her friends and quotations from
three of the ever-popular Anne books. Never before have good things to
eat and drink been so successfully derived from cooking episodes in children's
literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake'
and 'Diana Barry's Favourite Raspberry Cordial,' these delicious treats
will be fun to make--and they'll be sure to turn out well because they
were kitchen-tested by a twelve-year old who had perfect results! |
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Fan
Fare! Best of Bridge Cookbook: Brand-New Volume, Brand-New Recipes
by Sally Vaughan-Johnston
Spiral-bound from Robert Rose
ISBN: 0778802760
Delivery sometimes delayed
All-new recipes from The Best of Bridge.
It's hard to believe but it's been two years since the immensely successful
and bestselling Bravo! was published -- and it now has 100,000 copies in
print. Now Sally Vaughan-Johnston and Best of Bridge are back with a brand-new
volume of brand-new recipes. They've continued to expand their culinary
horizons through research, testing and, most importantly, sharing food
with family and friends. This new collection is a wonderful combination:
a nod to the retro recipes that first captured a place in our hearts, along
with recipes that incorporate new ingredients for today's lifestyle.
The ever popular, easy-to-use hardcover concealed wire-o format is back
by popular demand, and the more than 200 recipes are sure to become instant
classics.
"Our motto remains 'Simple recipes with gourmet results' and, as our
loyal fans have come to expect, the recipes work and the one-liners will
keep you smiling." |
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Au
Pied de Cochon: The Album
by Martin Picard
Paperback from Douglas & McIntyre
ISBN: 1553653912
Owner and chef of Montreal's
innovative Au Pied de Cochon restaurant, Martin Picard brings together
55 of the restaurant's recipes in this sumptuous album, which not only
dodges culinary fads but also breaks the mold of the typical cookbook in
its playful, award-winning design. There's no calorie counting here --
Picard leads readers into shameless gastronomic indulgence with such hearty
dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's
name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations
complement the lively text. |
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The
Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth
Baird and the Kitchen Canadians Trust Most
by Elizabeth Baird
Paperback from Random House Canada
Media Published: 2004-03-09
ISBN: 0679312897
More than twenty-five years of cooking expertise perfected in the unique
Canadian Living Test Kitchen and printed in the food pages of Canadian
Living magazine are distilled in this magnificent and completely new
cookbook. The Canadian Living Test Kitchen guarantee -- "Tested
till perfect" -- has assured a loyal following among cooks who know that
Canadian Living Test Kitchen recipes guarantee success. Beautifully
produced with a 2-colour interior and 2 eight-page photo inserts, the book
contains more than 350 recipes, including regional specialties, dishes
from our heritage communities, and fresh takes on modern classics such
as sushi, chocolate fondue and pasta. Experienced cooks will enjoy the
challenge of new inspirations such as Thai curries, pot stickers, grilled
quail and chocolate confections. With an emphasis on eating for health,
as well as nutritional analyses and advice, tips on cookware, food shopping
and storage, and much more, The Complete Canadian Living Cookbook has
everything any home cook will need. It is a guarantee of good food and
an investment in good taste and good health. |
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The
Taste of Nova Scotia Cookbook
by Charles Lief, Heather Mackenzie
Paperback from Key Porter Books
ISBN: 1550135279
A bestseller that blends the rich tradition of ?down-home? cooking with
modern and innovative ideas for delicious eating. The recipes make use
of ingredients for which Nova Scotia is known?from seafood and lamb to
apples, blueberries, pumpkins and maple syrup. The Taste of Nova Scotia
is definitely a rare treat. |
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Fresh:
Seasonal Recipes Made With Local Foods
by John Bishop
Paperback from Douglas & McIntyre
ISBN: 1553652452
Bishop's Restaurant is famous
for its use of organic, locally grown produce and sustainable seafoods,
from peaches to chanterelles, from Fanny Bay oysters to Fraser Valley lamb.
Owner John Bishop regularly meets with the region's farmers and fishers,
learning about their cultivation and conservation practices and building
a community of growers as committed to good food and a healthy environment
as he is. Fresh combines more than 100 of Bishop's award-winning
recipes with the stories behind the ingredients: where they come from,
how they're harvested, who nurtures them as they grow. Choose from luscious
creations such as mascarpone cheese and tomato coulis, dry-rub pork ribs
with corn muffins, or pan-roasted sablefish with mussel chowder, finished
with a hazelnut tart or a steamed pudding with homemade jam. Packed with
tips on preserving fruits and vegetables, Fresh is an exquisite
homage to local, sustainable food and the committed growers who raise it. |
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