Canadian Books - Page 13

MacDonald Was Late for Dinner: A Slice of Culinary Life in Early Canada

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Subjects -> Cooking, Food & Wine -> Regional & International -> General AAS

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

Cooking from a bygone era 5 out of 5 stars.
0 of 0 people found this review helpful.

I'm not a big cook, but when I came across this book I had to have just for its concept alone.

The book largely consists of recipes taken from early cookbooks, or are adapted from old family recipes. Since Ontario was home to a large immigrant population, the author/compiler has included a number of ethnic recipes.

Each page consists of one recipe, from a given location--beginning in the west in Amherstburg and working eastward to Ottawa, and then to the north--and on the facing page is a large photo from the nineteenth- or early twentieth-century from that region. In all, there are just under 100 recipes.

Editorial Review:

This is a non-technical introduction to American English. The first part consists of a general account of variation in American English. It offers concise but comprehensive coverage of such topics as the history of American English; regional, social and ethnic variation; variation in style (including slang); and British and American differences.

The second part of the book puts forward an account of how American English has developed its dominance. Intellectual traditions such as puritanism and republicanism are discussed in terms of how they have shaped the American world view, and have also contributed to the distinctiveness of American English.

Maple Syrup: Recipes Form Canada's Best Chefs (Flavours)

Elaine Elliot

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Innovative dishes featuring Canada's favourite all-natural sweetener - maple syrup.

These enticing maple syrup recipes have been created by master chefs in fine restaurants across Canada. They have been adapted and tested for home cooks.
The book offers a full gastronomic experience, with recipes for breakfast, side dishes, appetizers, main dishes, and, of course, desserts. For breakfast there is Maple Pecan Banana Pancakes or French Toast Stuffed with Maple Glazed Apples. Lunch dishes include Butternut Squash Soup with Maple Cream and Mesclun Salad with Maple Vinaigrette. Main dishes, such Maple Glazed Salmon with Parsnip Purée and Maple Glazed Pork Loin, show off the subtle flavour of maple. The special sweetness of maple syrup comes to the fore in Maple Meringues with Peaches and Maple Sabayon, and in traditional favourites, such as Acadian Apple Pie and Grandpères au sirop d'érable.
The recipes are presented with full colour photographs throughout.

Mariposa Cookbook

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Editorial Review:

The Mariposa Cookbook is an entertaining and delicious collection of recipes and stories by former winners of the Leacock Prize for Humour and favourite recipes from the kitchens of the Leacock Associates, guardians of the legacy of Canada's legendary humourist, Stephen Leacock. Canada's literary heritage never tasted so good! Alan Maitland's Clam Pie, Erika Ritter's Klassic Kwik Fry, Timothy Findley's Chocolate Mousse, Marsha Boulton's Lamb Stew with Artichokes and Parmesan Dumplings, Max Ferguson's Lemon Snow, June Callwood's Ginger Salmon, and Pierre Berton's Heavenly Corned-Beef Hash.

More Choice: The Canadian Diabetes Microwave Cookbook

McMaster

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More Than Salt and Pepper: 25 Years of Spicing up the Kitchen

Caren McSherry

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Editorial Review:

Caren McSherry, owner of the Gourmet Warehouse, is one of the original stars of Canada's culinary scene and she has been an integral part of the popular The Girls Who Dish Series. This time Caren is back with her own book. Her famous cooking school, appropriately named Caren's Cooking School, is celebrating its 25th anniversary. This book is an overview of those 25 years, including Caren's favorite recipes along with those of some of the visiting celebrity chefs who have taught at her school, famous Vancouverites, and long time students. Caren's combination of experience as a chef and an instructor shines through in this collection of easy-to-follow recipes. "The Truth About" section reveals all you need to know about ingredients, such as the difference between extra virgin olive oil and olive oil. Let Caren take the fear out of the kitchen and turn you into a knowledgeable and skilled chef!

Muskoka Flavours Guidebook & Cookbook

Brenda Matthews

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Editorial Review:

Muskoka Flavours is a cookbook and culinary guide to the many fine restaurants and resorts in Ontario's cottage country, including delicious recipes from top chefs, beautiful colour photographs of the region and profiles of the best establishments.

Brenda Matthews presents recipes covering everything from appetizers to desserts: enjoy Smoked Salmon with Chèvre and Sweet Butter on Blini, Smoked Duck, Wild Rice and Corn Chowder, Watercress and Stilton Soup, Carmelized Onion and Portobello Salad with Balsamic Vinaigrette, Pistachio-and-Coffee Crusted Pork Tenderloin with Apricot and Cranberry Sauce, Maple Mousse with Strawberry and Rhubarb Compote, or any of nearly 90 others.

Restaurants and inns have been independently selected by the author on the basis of their quality and committment to regional cuisine. Every recipe has been tested and adapted for home use. Profiles include information about each location and offer a description of the food, decor, and facilities. There is also a map to help you locate the establishments.

Muskoka Flavours offers a unique and delicious introduction to Ontario's favourite vacation location.

New Flavours: Lighter and Healthier Fine Dining at Home

Elaine Elliot, Virginia Lee

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Editorial Review:

Today's best cuisine begins with fresh, high-quality ingredients and a willingness to experiment with tradition. Here you'll find dishes that reflect the trend towards lighter and healthier ingredients--without sacrificing flavour, of course!

New Flavours features over 100 all-new recipes from the finest restaurants and chefs, including soups, salads, seafood and lucheon fare, entrées, condiments and desserts. Among the new flavours you'll discover in these pages are Bay of Fundy Mussels in Spicy Thai Sauce, Chicken Camembert, Vegetable Paella with Saffron and Curry, Paradise Jelly, Pears on a Cloud--and many more creative, innovative, and healthy dishes guaranteed to delight and satisfy everyone who loves food.

These recipes look as great as they taste--and anyone can make them! Photographed on location at fine restaurants and country inns, all these recipes have been tested and adapted for home cooking.

New Flavours: Lighter and Healthier Fine Dining at Home is an innovative volume in the tantalizing Flavours series of fully illustrated cookbooks. (199712)

New Maritimes Seasonal Cooking: Delicious Recipes for Light and Healthy Meals Year Round

Donna Young, Marg Routledge

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Editorial Review:

New Maritimes Seasonal Cooking features over 200 delicious recipes tested and modified for today's healthy eating concerns. Some of the dishes include: Salmon Fishcakes, Wild Blueberry Bread, Fiddlehead Soup and much more.

Niagara Flavours: Recipes from Southwest Ontario's Finest Chefs, Second Edition (Flavours Guidebook and Cookbook)

Brenda Matthews, Linda Bramble

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Editorial Review:

This book celebrates the cuisine and the countryside of Niagara and southwestern Ontario. You'll find wonderful recipes, appealing full-colour photographs, and up-to-the-minute profiles of more than 40 fine dining establishments. The Niagara Peninsula and southwestern Ontario grow some of Canada's tastiest fruits and vegetables and produce a wide range of fine wines. Many of Canada's best and most innovative chefs work at the inns and restaurants of this region, and the cuisine they are developing is rapidly growing in reputation.
This newly updated second edition contains over 90 of the Niagara region's best recipes. Brenda Matthews gathered recipes from the region's best chefs, then adapted them for home use. For this new edition, Linda Bramble has provided wine suggestions drawn from the finest of Niagara's recent vintages for many of the recipes.
Linda Bramble has also updated the listing of recommended restaurants, adding more than a dozen new restaurants in the region. The inn and restaurant profiles all contain current information, including basic information about each location along with descriptions of cuisine, décor, and facilities. A map will help you to locate each establishment.
As well as a cookbook and a full-colour album of southwestern Ontario, you can use this book as a reliable, independent guide to the best places to dine in a region popular with visitors from all around the world. (20050201)

Nova Scotia Cooking

Charles Lief, Heather Mackenzie

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

Fabulous variety and true downhome taste. 5 out of 5 stars.
3 of 3 people found this review helpful.

I loved this book. The recipes are easy to follow and really convey the taste and personality of Nova Scotia. The extra information is a great read.

Editorial Review:

Nova Scotia Cooking, is for those who'd like to stay awhile, exploring the distinctive heritages and the flavors that together serve up a cuisine like no other - comforting, simple and delicious.