Canadian Books - Page 11

Girls Who Dish! Seconds Anyone?

Karen Barnaby, Margaret Chisholm, Deb Connors, Mary Mackay, Glenys Morgan, Lesley Stowe, Caren McSherry-Valagao

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

A delightful Canadian cookbook! 5 out of 5 stars.
1 of 1 people found this review helpful.

The Girls Who Dish!: Seconds Anyone? is a delightful Canadian cookbook showcasing recipes from top women chefs. From Mediterranean Salad with Tapenade Vinaigrette, Gnocchi with Walnut Pesto, and Rack of Lamb with Sun-Dried Cherry Sauce, to Brandied Plum Pudding with Brandy Butter Sauce, Smoked Gruyere Potato Casserole, and Fresh West Coast Plum Tart, The Girls Who Dish! offers unique dishes that will please the palate of even the most discriminating gourmet, yet are well within the scope of any home kitchen cook to prepare following easy step-by-step instructions.

Another great book 5 out of 5 stars.
0 of 0 people found this review helpful.

This cookbook is as good as their first one! Excellent! I've made it through most of the hors d'oeuvres and they are delicious, generally easy, and mostly able to do ahead. Prawn Spring Rolls (with the dipping sauce from the Crab and Shrimp Potstickers),Chevre and Pear Quesadillas with Cilantro Crema (I substituted mango), Porcini Mushroom Mascarpone Crostini, Indian Candy Cakes with Lemon Dill Aioli are all excellent. Roast squash and Pear soup also gets great reviews as does Award-Winning Biscotti Pears with Caramel Sauce. I can hardly wait to try more of the recipes from the book.

Editorial Review:

Within weeks of hitting the bookstores, the first Girls Who Dish! Cookbook became a national bestseller. In this eagerly awaited encore, the girls once more offered a feast of easy but impressive creations. From spicy Jumbo Prawns with Nutty Herb Sauce to Lemon Meringue Kisses, each page features new and tempting recipes.

Girls Who Dish!: Top Women Chefs Cook Their Best

Karen Barnaby, Margaret Chisholm, Deb Connors, Tamara Kourchenko, Mary Mackay, Glenys Morgan, Lesley Stowe

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

This top-notch book provides contemporary, simple recipes. 4 out of 5 stars.
5 of 5 people found this review helpful.

It is surprising to find a cook book without any pictures, which immediately left me skeptical. The recipes range from soup to dessert, but many seem very similar to each other. As competetive as the market is for cookbooks, playing on the fact that this was written by professional, female chefs provides a new twist. There is no doubt in my mind these recipes will work for any level of cook, even though a few ingredients may be hard to find. I think the concept has promise, and the recipes work well, but the contributors should have focused on a better variety of dishes. This book would please a chef looking to impress discriminating guests and seeking new ideas for dinner parties. Finally, it bears mentioning that this book has the metric conversions for its recipes as well.

Editorial Review:

From mouth-watering entrees such as Grilled Prawns with Proscuitto and Basil Sauce to White Chocolate Bread Pudding and other decadent desserts, this book is packed with tantalizing recipes. Favourite dishes from renowned chefs will turn your kitchen into a five-star restaurant.

"When you discover eight superlative women chefs all under one cover 'dishing' out their luscious recipe secrets, you are in for a culinary grand performance!" - Diane Clement, cookbook author and owner of The Tomato Fresh Food Café

The Great Canadian Beer Guide

Stephen Beaumont

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Editorial Review:

Covering over 163 breweries in Canada, Beaumont provides basic information such as address, phone and fax numbers and web sites, a short history of the business, and tasting notes on over 800 different beers. Each beer across the country is rated using Beaumont's four star system.

The Great Canadian Literary Cookbook

Peter Gzowski

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Editorial Review:

Here's a recipe for success: mix more than 60 Canadian writers with the west coast's most prestigious literary festival, add illustrations from a Governor General's Award winning artist and an introduction from the country's favorite broadcaster. The result: 130 recipes where these famous cooks will thrill your tastebuds as much as their work stimulates the mind. Much more than a cookbook, The Great Canadian Literary Cookbook offers unexpected glimpses into the private lives - and personal tastes - of Canada's literati. Pierre Berton's three page recipe for clam chowder includes a dialogue and a murder. Judy Gill augments her culinary contribution with a "Magic Formula for Deep Serenity," Patrick Lane offers the "best quick chicken dish ever" (scotch whisky is a major ingredient) and Christie Harris reminds us that when cooks are at their wits' ends, they can always explore the frontier of "Creative Blobs." Also on board are Sharon Butala, Edith Iglauer, W.P. Kinsella, Mary Meigs, Susan Musgrave, Knowlton Nash, Ben Wicks, Carol Shields and many others who are better known for their work with a keyboard than a Cuisinart, as well as acknowledged pros such as Susan Mendalson, Jean Pare and Umberto Menghi. Distributed by Harbour Publishing in support of the Festival of the Written Arts, all proceeds from the sale of this book will be donated to the Sechelt Festival so it can continue its marvelous tradition of success.

A Guide to Good Cooking with Five Roses Flour -- 1962 Edition (Classic Canadian Cookbook Series)

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Editorial Review:

A 1962 Canadian classic cookbook -- hundreds of women submitted but only the best 350 recipes were used. Recipes use the original preparations and ingredients and it includes a glossary of cooking terms, tables, charts and detailed index.

High Plains: The Joy of Alberta Cuisine

Cinda Chavich

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Editorial Review:

When Alberta cuisine is mentioned, beef is often the first and only thing to come to mind. In fact, however, Alberta has a wealth of local food products and its producers have won recognition and awards for cheeses, chocolate, corn, grains, oils, game birds and animals, and much more. From mountain to prairie, forest to river, this fertile province overflows with options for the creative cook Journalist and food specialist Cinda Chavich has visited farms, dairies, bakeries, and delis looking for the very best Alberta has to offer. The result is a breathtaking book that combines delicious recipes, beautiful colour photographs, food sources, cooking and shopping tips, and local history. Celebrate the taste and variety of regional cuisine with High Plains: The Joy of Alberta Cuisine. There is a world of flavour waiting for you in your own backyard.

The Home Cook Book (Classic Canadian Cookbook Series)

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Editorial Review:

This 125th anniversary edition of a national culinary treasure belongs in every cookbook collection. Canada's 19th-century best-selling cookbook and first fund-raising cookbook is a landmark publication that changed culinary writing in Canada and helped to define Canadian cuisine. With recipes for everything from soups, salads and pickles to main courses, pies and puddings, this book features such classic dishes as Roast Beef with Yorkshire Pudding, Oyster Stew, Floating Island and the first printed recipe for Christmas Carrot Pudding. With additional information on dinner etiquette, social observances, menus and a special introduction by culinary historian Elizabeth Driver, this book is certain to remain a classic in homes for years to come.

Horizons: The Cookbook

John Garrett

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Editorial Review:

With spectacular views of Vancouver, an award-winning wine list and critically acclaimed food, chef John Garrett's Horizons Restaurant is a perennial favourite. His sumptuous creations range from steaks to vegetarian fare and feature a strong west-coast influence and the freshest ingredients. His first cookbook lets you duplicate his delectable dishes at home. If you've always wanted to create dinners of Prawns in Coconut Chili Sauce with Steamed Basmati Rice and Papadon Crisps, and Cappuccino Cheesecake with Chocolate Sauce and Crème Anglaise to follow, this is the book for you.

Island Cookery: Seafood Specialties and Alltime Favourites from Quadra Island British Columbia

Quadra Island Child Care Society

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Fabulous cookbook for westcoast seafood lovers! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a must have cookbook if you live in and around the Pacific Northwest area. Great ideas for seafood that you can easily get anywhere along the coast of BC. From everyday seafoods like crab and shrimp to recipes for urchins and other not so common seafoods for the more adventurous diner. Step by step preparation tips really help those who are clueless about dealing with seafood.

Editorial Review:

A volume of favourite dishes from the residents of British Columbia's Quadra Island. Inspired by the island's flourishing gardens and abundant seafood, these recipes reflect Quadra's unique lifestyle.

It Just Takes a Little Thyme

Beriniece Robinson

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Editorial Review:

Warm tropical breezes…the sonorous din of steel drums...delicious, savory island fare. What could be missing? The salt! In this astounding collection of sumptuous, easy-to-prepare Caribbean recipes, author Beriniece Robinson teaches readers that a healthy dose of herbs and spices beats salt anytime for flavor, fitness, and fun food preparation. From tangy Sweet Potato Fritters to savory Crabmeat Spread, Robinson’s time-tested recipes will tempt, tantalize, and treat even the most discriminating eaters, and will be a welcome change for those restricted to a low-sodium diet. Amateur chefs and pros alike will have “a day at the beach” creating recipes that will wow their friends and loved ones. By the final page (Ginger Iced Tea), readers will have created so many tasty tropical recipes that they will never look at salt the same way again…if ever! It Just Takes a Little Thyme! makes the perfect gift for any culinary wiz or “chef-in-training,” especially those who need to restrict their sodium intake. Rarely does a nutritional cookbook boast such a vibrant collection of recipes, and rarely will recipes this healthy have guests clamoring for more. But Robinson’s recipes simply demand second servings. Just try to say “no” to the Coconut Pineapple Shrimp in Rum!