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Living the G.I. Diet
Rick Gallop
0761135944
February 2005
Hardcover
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Review
?Stick to this diet and the pounds should pour off.?
?The Globe and Mail

?In this follow-up to the best-selling book, The G.I. Diet, Rick Gallop has joined forces with home economist and recipe developer Emily Richards, co-host of Canadian Living Cooks, to provide great recipes as well as more motivational tips to make following the GI diet easy and tasty ? you will end up with a healthy, balanced eating plan that is easy to follow and provides lots of nutritious choices.?
?The Toronto Sun

Book Description
The easiest diet going is now even easier--and tastier. Off to an explosive start, The G.I. Diet quickly landed on New York Times and Wall Street Journal bestseller lists, and required five quick printings (for a total of...


Susur: A Culinary Life, Books 1-2
Susur Lee, et al
1580087302
October 2005
Hardcover
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Book Description
Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur’s apprenticeship at Hong Kong’s legendary Peninsula Hotel and follows the chef ’s major Successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur’s ambitious plan to modernize the ancient...


Professional Cooking for Canadian Chefs
Wayne Gisslen
0470041714
Mar 2006
Paperback
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Book Description
This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.


Church Suppers: 722 Favorite Recipes from Our Church Communities
Barbara Greenman (Editor)
1579124534
April 2005
Hardcover
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Book Description
Church Suppers celebrates gatherings of neighbors, family, and friends with delicious, down-home recipes from all over the United States and Canada. These are the dishes we remember and cherish, that bring us back to a simpler time: Fiesta Dip, Red Flannel Hash, Sloppy Joe Turnovers, Green Bean Casserole, Earthquake Cake, Blueberry Buckle...plus many regional and ethnic foods: Moussaka, Jambalaya, Chiles Relleños, Babka, Cannoli, and more. And because the recipes come from real people with bustling families, busy work schedules, imperfect kitchens, and realistic budgets, they are easy to prepare and focus as much on simplicity as they do on taste.

Full of local flavor and rounded out with line drawings and anecdotes about the contributing churches, Church Suppers is a delightful addition to any home...


Professional Cooking for Canadian Chefs
Wayne Gisslen
0471663778
Mar 2006
Hardcover
·
 
Book Description
This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.


Lumiere
Rob Feenie
1580083765

Hardcover
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Book Description
In French, lumière means “light,” in its purest, most transcendent form. In Vancouver, Lumiere is synonymous with Rob Feenie’s almost electric food. With its brilliant combination of European sophistication, Asian simplicity, and North American resourcefulness, the cuisine of Lumiere has captured the attention of food lovers all over the world, who rank Lumière among the pioneering restaurants of North America. As inventive as it is approachable, Feenie’s food ranges from Herb-Crusted Beef Tenderloin with Chanterelles and a Shallot and Caper Jus to Mascarpone Risotto and Walnut Cake with Maple Ice Cream. Illustrated with over 100 luminous photographs, this chef’s resplendent debut showcases all the luster that has earned Lumière its name.

About the...


Pie in the Sky: Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-Tested for Baking at Sea Level, 3000, 5000, 7000, and 10,000 Feet (and Anywhere in Between)
Susan G. Purdy
0060522585
May 2005
Hardcover
·
 
Book Description

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.

Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated...



The Complete Canadian Living Cookbook

0679311173
Sept 2001
Hardcover
·
 
Book Description
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...


Chef at Home
Michael Smith
1552857166
October 13, 2005
Paperback
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Review
Jennifer Mackenzie Peterborough Examiner : The tips, chef's tricks and extra information beyond the recipe will have even the most timid cooking with ease.

Book Description

TV's Chef Michael Smith shows how cooking without recipes makes for stress-free kitchen adventures.

Chef at Home Chef Michael Smith welcomes readers into his home kitchen where he encourages home chefs to cook with -- and without -- a recipe. Packed with simple and delicious meals, this cookbook offers kitchen insight and a culinary adventure on every page.

Chef Michael Smith has cooked professionally for more than 20 years. In Chef at Home, the companion cookbook to his hit Food Network series, Smith emphasizes simple, stress-free cooking. In his house, every meal is an...



The All New Purity Cookbook: A Complete Book of Canadian Cooking
Jean Pare (Foreword)
1552851834
February 2001
Paperback
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The Complete Canadian Living Cookbook
Elizabeth Baird
0679312897
Mar 2004
Paperback
·
 
Book Description
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...


The Cooking of Mexico
M. Locricchio
0761412174
Oct 2002
Hardcover
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From Booklist
Reviewed with Matthew Locricchio's The Cooking of France.Gr. 7-12. These nicely presented titles in the Super Chef series offer more than just traditional recipes. After a shared introduction about safety, each featured title introduces varied regional cuisines, mentioning festivals, traditions, and music to give readers a broader cultural view of each country. Recipes, divided into categories such as soups and salads, main courses, and so on, make up the bulk of each book. Mexico also includes a section called "A Taco Party," as well as a cautionary introduction to chile peppers. Other sections discuss techniques, equipment, and essential ingredients, and there are frequent cautions about getting adult help with tasks such as carving roast chicken. The recipes are substantial, and new cooks will need more...


Open Kitchen : A Chef's Day at The Inn at Bay Fortune
Michael Smith
1896511104
September 15, 1998
Paperback
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Kathleen Hickey, The National Post, March 4, 2000
Smoked salmon rye bread pudding with dill yogurt sauce, dijon mousse and juniper pickled red onions is the unwieldy title of a dish from Smith's award-winning first cookbook, Open Kitchen: A Cook's Day at the Inn at Bay Fortune, that belies the simple balance of perfectly conceived flavors and textures in a single bite.

Book Description
Award-winning Open Kitchen is the story of one day in the life of an inn chef and of how easy it is to transform simple, fresh ingredients into exceptional cuisine. The book shares many secrets of Michael SmithOs contemporary creative cuisine and shows how to embrace the art of cuisine at home. SmithOs cooking is unpretentious: he uses simple, fresh ingredients, innovative taste combinations, and healthful...


A Taste of Quebec
Julian Armstrong
0781809029
July 2001
Paperback
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Book Description
First published in 1990, A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Featuring specialties from each section of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Or the haute-cuisine twist of adding local sirop d'erable to a terrine in Trois Rivieres? Now revised and updated, A Taste of Quebec, 2nd Edition, again brings you a balance of Quebec's culinary past and present. Featuring over 125 new recipes and traditional favourites, A Taste of Quebec, 2nd Edition, also: Highlights new up-and-coming chefsIntroduces local growers and producersGives inside information on the province's best restaurants...


Canadian Living Cooks Step By Step
Daphna Rabinovitch
067931122X
April 24, 2001
Paperback
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Review
"the perfect partner to consult when you want to be walked through the classics or crave some ethnic specialties…author Daphna Rabinovitch gives anyone interested in cooking an opportunity to spread their wings." -- The Calgary Sun

"dependable, tested recipes…an easy to follow collection of the magazine's popular cooking lessons." -- National Post

"…Our [Vancouver] Sun home economists swear by [Canadian Living tested recipes]… dependable …" -- Mia Stainsby of the Vancouver Sun

" …the next best thing to cooking school…" —Canadian Press

"This is a big, beautiful work of art with step-by-step photos that help everyone from the beginner chef to the real McCoy. Author...


Taste of Acadie
Marielle Cormier-Boudreau
0864921098
Jan 1991
Paperback
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The Island Magazine
"Not just a how-to-do-it cookbook but an Acadian history encoded in foodways."

Portland Press Herald, Maine
"Full of Acadian nostalgia and culture."

See all Editorial Reviews


Anna & Michael Olson Cook at Home: Recipes for Everyday And Every Occasion
Anna Olson, Michael Olson
1552857026
October 2005
Paperback
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Book Description
Join premier chefs Anna and Michael Olson as they entertain at home Anna and Michael Olson Cook at Home invites readers into the home kitchen of Ontario's premier chefs Anna and Michael Olson where they offer practical and often humorous advice on cooking and entertaining, and share their culinary inspirations and handy techniques. More than a collection of inspired recipes, this book is a useful, down-to-earth guide that relates food to the everyday details of life. With over 200 recipes divided into sections such as people, necessity, adventures, and occasions, Anna and Michael Olson Cook at Home examines food for all of life's events, routine and special, from an intimate dinner for four to a party of 60, and from a child's birthday party to dinner with the boss. Accompanied by playful and insightful comments...


North American Clone Brews: Homebrew Recipes for Your Favorite American and Canadian Beers
Scott R. Russell
1580172466
July 1, 2000
Paperback
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Book Description
Well over 100 extract, mini-mash, and all-grain recipes that will allow homebrewers to duplicate their favorite award-winning American and Canadian microbrewery beers.

About the Author
Scott Russell is an award-winning homebrewer and certified beer judge. He has written the Storey title, North American Clonebrews. He also writes a monthly column for Brew Your Own magazine. When he isn't homebrewing, Russell teaches French at the Thetford Academy in Thetford, Vermont.


Tides Table
Ross Mavis
0864922086
Oct 1996
Paperback
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Outdoor Cooking from Tides Tab
Ross Mavis
0864922965
Apr 2000
Paperback
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Book Description
Ross and Willa Mavis are energetic innkeepers, television personalities, and accomplished home-kitchen chefs, and their second book brims with their love of good food and fresh Bay of Fundy air. Their first book, Tide's Table: Maritime Cooking from Inn on the Cove, has become a regional classic and a favourite way for visitors to take home a taste of their travels. Their second, Outdoor Cooking from Tide's Table, invites readers to share their delight in producing delectable meals in the great outdoors. Outdoor Cooking from Tide's Table presents delicious dishes cooked on the barbecue, unusual meals prepared by other outdoor methods, and treats to eat and drink before, during and after the al fresco adventure. Recipes such as Grilled Tuna Salad combine readily available (though not necessarily familiar) ingredients...


Lumiere Light: Recipes from the Tasting Bar
Daniel Boulud (Foreword), et al
1550549731
March 2004
Paperback
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From Publishers Weekly
The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumière are many things—inventive, time-consuming, multi-layered—but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumière's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is...


The Girls Who Dish!: Top Women Chefs Cook Their Best!
Karen Barnaby (Editor), Whitecap Books (Editor)
1551107171


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Pacific Flavours
Virginia Lee
0887805965
July 2004
Paperback
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Book Description
Pacific Flavours captures contemporary Pacific cuisine with an exciting?range of signature dishes from the top restaurants and inns in Vancouver,?Victoria, Vancouver Island, Whistler, and the Okanagan Valley.

Pacific Flavours offers recipes for seafood specialties, delicious desserts,?appealing appetizers, salads, entre'es, and breakfast foods. Enjoy Grilled?Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster?Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with?Fresh Ginger Juice Sauce, Frangelico Mousse with Champagne Sabayon. Even?afternoon tea-a Victoria favourite-is included. Many of the recipes include?suggestions for wine to serve alongside; wines from one of 19 local?vineyards.

Author Virginia Lee obtained recipes from 39 independently selected fine?dining...

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