Canada cooks!
Annotation:Chef Andrew George of the Wet’suwet’en Nation is a well-respected chef and culinary instructor. In this cookbook he compiles recipes based on ingredients found in the land, sea, and sky. Not only does this book offer over a hundred delicious recipes to experiment with, it also provides insights about the history of food in Canada. George also acknowledges the spiritual connection that food can have in our lives and he shares with the reader a mindful and respectful approach about how we can interact with the bounty offered by our environment.
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Annotation:Laura Calder, bestselling author and host of Canada’s popular Food Network, will delight readers with this intimate cookbook. Calder’s musings and anecdotes demonstrate a no-fuss attitude to cooking and entertaining, which provides a helpful reminder that the secret to hosting a dinner party is simple: all you need is fresh home cooking, served with love.
Annotation:Dating back to 1854, the Harrow Fair is one of Canada’s oldest agricultural fairs. This cookbook features wholesome food made from scratch, with many recipes that have been passed on for generations, along with prize-winning favourites. Many a reader will be inspired to create some of these dishes not only for the taste, but for the nostalgia too!
Annotation:What happens when Saskatoon-based food columnist Amy Jo Ehman and her husband make a commitment to eat only locally grown or raised Saskatchewan ingredients for a year? This memoir/cookbook offers recipes for the best of traditional prairie eating, but is also a narrative journey where the author connects the food we eat to its history and community.
Annotation:This book eliminates the need to create completely separate meals for meat-eaters, vegetarians and semi-vegetarians (Flexitarians!) who share a table. The recipes involve simple additions/subtractions of ingredients to help create adaptive meals - a timely book for the many Canadians who are adopting semi-vegetarian diets.
Annotation:This book is divided into sections based on ingredients found locally in PEI. The foreword, written by Food Network Canada’s Chef Michael Smith, reminds us that there are stories of real people behind the food we eat. The pictures and information about the islands’ local farmers and their families give the cookbook added appeal and pays homage to the history and culture of the island.
Annotation:The owners of the award winning Vancouver restaurants Vij’s and Rangoli have teamed up again to bring us their simple, unique and adaptable Indian cuisine. Their latest cookbook features recipes they make in their own kitchen with family and friends. Throughout the pages, the husband and wife team share family photos and anecdotes allowing the reader to feel as though they are a guest in the authors’ kitchen.
Annotation:Written by BC authors, this is the classic vegan cook book. The recipes are easy to follow, the ingredients are simple and there are great tips for thriving on a plant-based diet. There are many meat-inspired items, such as the Vegan Sheppard’s Pie which may be especially appreciated by those who are new to vegan cooking. This book provides a great introduction to vegan cuisine!
Annotation:Part memoir, part info-guide, this cookbook contains over 100 recipes inspired by the wild and local ingredients of Canada’s boreal frontier. Recipes such as braised moose ribs (with chocolate, Yukon-brewed espresso stout, lime and cilantro) intrigue the reader, and the anecdotes and photography of the author’s culinary adventures are delicious.
Annotation:Chef and restaurateur Tony de Luca, is known as the architect of Niagra’s wine-country cuisine. His latest cookbook is inspired by the local and seasonal produce of this region. The chapters are organized from January to December, and are accompanied with beautiful colour photography that highlights the hues and textures of the bounty of the season. This book truly lives up to its promise of simplicity.
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Description
Canada cooks: a collection of noteworthy cookbooks highlighting Canadian chefs and cuisine.
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