Canadian Books - Page 15

Rendezvous for Dinner: A Guide to Canadian Wine, Dining And Dessert

Chuck Byers, Tom Berki

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

A high-class cookbook enthusiastically recommended for discriminating connoisseurs and chefs. 5 out of 5 stars.
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Wine entertainer and connoisseur Chuck Byers and popular cook Tom Berki present Rendezvous for Dinner: A Guide to Canadian Wine, Dining, and Dessert, an in-depth guide to tasting and pairing wines with fine cooking. Part cookbook, part history of Canadian winemaking, part suggestive guide for dinner and wine tasting themes, Rendezvous is a superb resource for anyone seeking to create just the right, unforgettable mood. The recipes range from "Easy Spinach and Crab Dip" to "Pecan Crusted Rack of Lamb", "Homemade Potato and Leek Soup", "Citrus Fruit Sauce", "Fettuccine Alfredo", and numerous signature dishes from wineries, bed & breakfasts, and chefs and restaurants. A high-class cookbook enthusiastically recommended for discriminating connoisseurs and chefs.

Robin Hood Cookbook: Historical Notes by Elizabeth Driver (Classic Canadian Cookbook Series)

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Editorial Review:

The Robin Hood Cook Book is one of North America's oldest cookbooks, and modern cooks are sure to delight in these enduring dishes. Established in 1909, Robin Hood Flour is one of the most trusted names in Canadian kitchens. This reprint of the 1915 edition is a must-have for your vintage cookbook collection. It includes over 150 recipes for meats, vegetables, cakes, breads, ice creams, puddings and more. Delectable dishes include Asparagus in Ambush, Cinnamon Buns and Plum Pudding. The Classic Canadian Cookbook Series honours the culinary history of North America and allow you to revisit your favourite recipes for a long time to come.

Rose Murray's Vegetable Cookbook

Rose Murray

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Editorial Review:

Rose Murray's Vegetable Cookbook includes everything you want to know about the history and nature of thirty-one common (and not-so-common) vegetables, along with delicious recipes for their preparation.

With 152 fully-tested recipes for soups, appetizers, salads, entrées and desserts, both familiar to the exotic, the book offers dishes for a full gastronomic experience. Enjoy Garden Antipasto, Jerusalem Artichoke and Oyster Soup, Tarragon Mushroom Vinaigrette, Stir-Fried Snow Peas with Shrimp, Chilled Pumpkin Soufflé, and dozens of others.

Rose Murray's imaginative and mouth-watering recipes to let you bring the best and freshest of flavours straight from the garden to your table.

Satellite Images: Photographs of Canada from Space

Brian Banks

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Simple Pleasures from Our Maritime Kitchens: Anecdotes, History, and Recipes

Julie V. Watson

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Editorial Review:

Organized with a chapter for each month, this book takes the reader through a year in the life of the Maritime kitchen. The region’s colorful history comes to life with excerpts from authentic regional 19th-century cookbooks. Emphasizing old-fashioned home cooking for every occasion, recipes include Clam Fritters, Creamy Lobster Filling, and Sugarplum Bread. This celebration of the rich culinary heritage of the Maritimes is illustrated throughout.

Simple Treasures

Alistair Barnes

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Editorial Review:

The recipes in this spectacular, full-colour book are selected from the Canadian Rocky Mountain Resorts of Buffalo Mountain Lodge, Deer Lodge and Emerald Lake Lodge, as well as four top Calgary restaurants: Divino, The Ranche, Cilantro and Velvet. At some point in the last 20 years, all the chosen recipes have been served in CRMR's restaurants and many have been requested by diners. The nine head chefs work closely with local producers and incorporate the freshest ingredients into the various styles of food the restaurants offer from French American Bistro to Regional and Southwestern cuisine.

Simply Bishop's: Easy Seasonal Recipes

John Bishop, Dennis Green

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Editorial Review:

John Bishop and Dennis Green of Bishop's Restaurant in Vancouver are great chefs who have a zest for using fresh ingredients and inventing new recipes. Simply Bishop's combines their enthusiasm for flavorful and textured dishes that feature seasonal ingredients. Recipes include Warm Tomato and Asiago Tart with Red Onion, Summer Greens with Basil Buttermilk Dressing and Fresh Raspberries, and Split-Roasted Chicken with Pickled Peaches. 40 taste-tempting photographs are included in this beautiful collection.

Simply the Best: Food and Wine From Ontario's Finest Inns

Kathleen Sloan-McIntosh, Jenna C. King

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Editorial Review:

Profiles of Ontario's best in hospitality, with recipes.

Simply the Best is a celebration of Ontario's finest inns, all of which have been judged to be the finest in their class.

The book is a culinary journey featuring an original collection of 100 recipes from the inns. Breakfasts, salads, soups, and main courses are geared to each of the four seasons. The book also profiles the seven best Ontario wineries and includes a wine recommendation for each recipe, for example:

• Harbour House Blueberry French Toast from Harbour House Hotel, Niagara-on- the-Lake
• Roasted Plum Tomato Bisque from Trinity House Inn, Gananoque, paired with Colio Estate Wines Cabernet Franc
• Chocolate Pâté from the Hillcrest, Port Hope.

Summer Berries: Great Canadian Recipes

Elizabeth Baird

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Editorial Review:

Strawberries, raspberries, blueberries, cranberries, gooseberries--summer berries are Canada's favourite natural treats. In this classic cookbook, Elizabeth Baird offers a diverse sampling of the best berry recipes, traditional favourites and creative innovations alike.

Among the classics included here are Strawberry Cream Pie, Blueberry Buckle, Blackcurrant Jelly; new recipes include Gingery Elderberry and Peach Pie, Tangerine and Cranberry Sherbet, and Raspberry Filbert Meringue Torte. Recipes featuring regional favourites such as saskatoons, elderberries, blackberries and partridgeberries are also featured.

Fresh and delicious, the delightful recipes in this book have made Summer Berries a classic, cherished by cooks across Canada.

Summer Delights: Growing and Cooking Fresh Herbs

Noel Richardson

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Editorial Review:

It's hard to name a dish whose flavor cannot be subtly enhanced by adding fresh herbs. Much more nutritionally complete than dried herbs, fresh herbs make your food look and taste better.

The nineteen herbs featured here offer a wide range of tasty and tangy recipes that show off their unique characteristics. Plus, there are expert tips on growing and harvesting the herbs. If you have a backyard garden or just a window box, you'll be able to grow them all easily because every one is hearty and can adapt to a wide range of conditions.

But if you just enjoy the fresh garden taste of herbs in your dishes, you'll relish the scores of favorite recipes that showcase each herb's unique flavor.