Canadian Books - Page 2

Open Kitchen: A Chef's Day at The Inn at Bay Fortune

Michael Smith

List Price: $16.95 By: Callawind Publications Amazon Marketplace: 5 new & used starting at $8.00

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

brilliant and a rewarding read 5 out of 5 stars.
6 of 7 people found this review helpful.

This was one of the finest cookbooks I have come across in years. Mr. Smiths mastery of maritime flavors quickly surfaces and he obviously has a highly refined and developed taste.

Very readable and easy to use cook book. 5 out of 5 stars.
6 of 7 people found this review helpful.

This is a most useful book and it is easy for the average cook to use. The recipes are understandable and easy to use. A fasicinating read and most interesting.

Editorial Review:

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 SmithÕs contemporary creative cuisine and shows how to embrace the art of cuisine at home. SmithÕs cooking is unpretentious: he uses simple, fresh ingredients, innovative taste combinations, and healthful vegetable-thickened sauces.

The Anne of Green Gables Cookbook

Kate McDonald

List Price: $6.99 By: Seal Books Amazon Marketplace: 7 new & used starting at $20.00

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

For the True Anne Lover 4 out of 5 stars.
13 of 14 people found this review helpful.

I bought this book for a friend, but before I gave it to her I poured over it. It is adorable and a great book for True Anne Lovers... and not just for kids! I made the raspberry cordial and it is simply delicous. This book brings back memories of Anne's adventures and important events in her life. You will enjoy this book if you are an Anne fan or if you are a cook... you will LOVE this book if you are an Anne fan AND a cook!

Editorial Review:

Inspired by the most famous of all Canadian children's books, L.M. Montgomery's Anne of Green Gables,this cookbook combines easy step-by-step recipes with charming watercolours of Anne and her friends and quotations from three of the ever-popular Anne books. Never before have good things to eat and drink been so successfully derived from cooking episodes in children's literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake' and 'Diana Barry's Favourite Raspberry Cordial,' these delicious treats will be fun to make--and they'll be sure to turn out well because they were kitchen-tested by a twelve-year old who had perfect results!

The All New Purity Cook Book (Classic Canadian Cookbook Series)

Amazon Price: $13.22 List Price: $16.95 Usually ships in 24 hours By: Whitecap Books Amazon Marketplace: 15 new & used starting at $8.49

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

great recipes! 5 out of 5 stars.
0 of 0 people found this review helpful.

My mother has a purity cookbook that we use for everything! I have never had pie crust so good! This has many of the same recipes in hers but now I can have my own and it was very inexpensive. I even got her one since her other one is falling apart and covered in stains. I recommend this cookbook to everyone!!

The All New Purity Cook Book 5 out of 5 stars.
0 of 0 people found this review helpful.

this is a really good cookbook, very basic. If you have no other cookbook, you could get along very well with just this one. A lot of historical perspective, and very basic cooking techniques.

Editorial Review:

The Purity Cookbook has long been part of family traditions in many homes, and rare first editions are collector's items. Carefully reproduced from the original 1967 edition, this cookbook contains the recipes for an incredible variety of dishes, as well as tiny gems of kitchen wisdom that have been passed on from generation to generation. Handy charts detail the times for cooking vegetables, roasting turkeys, and cooking meat. With the Purity Cookbook, you can create an era of good, wholesome food just like your grandmother used to make.

Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan

Heidi Noble

Amazon Price: $27.61 List Price: $34.95 Usually ships in 24 hours By: Whitecap Books Amazon Marketplace: 21 new & used starting at $19.54

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Editorial Review:

Recipes to enjoy under an open sky.

Fresh from the Okanagan Valley comes Menus for an Orchard Table, a collection of outstanding seasonal recipes from Joie Wines and Farm Cooking School's renowned outdoor orchard dinners. The classes here are sell-outs, with people traveling great distances to sit at a table in Joie's orchard.

Menus for an Orchard Table allows readers to re-create some of Joie's most extraordinary dishes, with essays on the Okanagan's wine country cuisine. The recipes are divided into the courses served at Joie's orchard dinners, which balance regional wines with the accompanying dishes. Among the selections:

• Chilled heirloom yellow tomato soup garnished with tomato confit and chive oil
• Country lamb and olive terrine with Joie pear and shallot compote and brioche
• Carmelis' goat yogurt cheese tart with dried cherries
• Claybank Farm lavender ice cream
• Similkameen Apiary honey Madeleines.

Menus for an Orchard Table will transport readers to Joie's magical outdoor dining table.

(20070606)

Lumiere

Rob Feenie

List Price: $35.00 By: Ten Speed Press Amazon Marketplace: 1 new & used starting at $50.00

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

A decent book of good 'haute cuisine' restaurant dishes 4 out of 5 stars.
10 of 13 people found this review helpful.

`Lumiere', written by Rob Feenie on the recipes of his British Columbian restaurant of the same name is a competent write-up of the restaurant's great recipes, mostly invented by chef Feenie. This means that in spite of the great recipes, it is a mediocre cookbook for the rest of us.

The book is very good if you happen to share the same seasons and produce of Vancouver and you happen to be a dedicated foodie who enjoys reproducing the dishes of great restaurants. Unfortunately, that is a relatively small population. The book should also appeal to those who are especially fond of seasonal eating, as the chapters of recipes are organized by season and by tasting menu.

In some ways, this book is very similar to `The Arrows Cookbook' covering the cuisine of a seasonally oriented restaurant in Maine; however the Maine restaurateur / authors transcend their Restaurant cookbook genre by adding great material on their personal truck garden which produces most of the seasonal vegetables for the restaurant.

While I am certain chef Feenie invented most of the savory recipes in the book, the Acknowledgments give us the sense that he had little to do with the writing of the book. As usual, there is the battalion of editors, book designers, and recipe testers, but there is also Marnie Coldham who assembled the recipes and adapted them for home preparation. There is also Nathan Fong who `whipped the manuscript into shape'. In addition to inventing most of the recipes, I suspect Feenie did little writing aside from the brief headnotes to each major recipe.

Lumiere is very much of a `haute cuisine' restaurant, similar to Chicago's Tru and Charlie Trotter's and to Napa Valley's French Laundry. It seems to concentrate on fixed price tasting menus, of which there are three for each of the four seasons. All recipes in the book (except for the pantry items in the `Basics' chapter) are on one of these twelve tasting menus. One result is that the portion sizes for these recipes are relatively small. And, it strikes me that these are the perfect sort of recipes to use on `Iron Chef', as they give the judges just two or three bites so that at least four portions can be made from the materials usually needed for two conventional portions. And, lo and behold, Chef Feenie recently won his competition on `Iron Chef America' against the very formidable Masaharu Morimoto.

When I saw that the Foreword to this book was written by Charlie Trotter, I suspected this would be an `Advertisement for Myself' kind of book with recipes similar to great 18th century furniture rather than the more immediately useful instructions for bookcases, Adirondacks chairs, and compost boxes. Feenie has learned much from Trotter and both are great chefs, but this is the kind of book which is much nicer to look at and read than to try to cook from, unless you happen to own a high end restaurant and don't mind a little recipe piracy now and then.

To be perfectly clear, let me say that that not all recipes in this book are complicated and not all recipes include expensive ingredients or involved stocks, sauces, or glazes, but many do. For starters, many recipes include varieties of cheese of which I have never heard, and I have heard of a lot of cheeses. And, many of these cheeses are specifically made with raw milk. It also manages to use dried pasta shapes I have never heard of. Other unusual or expensive ingredients are ice wine (a Canadian speciality), poussin (very small chicken), feuillantine (Not even in the Larousse Gastronomique!!!), tobiko (flying fish roe), veal sweetbreads (thymus glands), black truffles (oh my).

Certainly I am having just a little fun at Chef Feenie's expense, but I still find this book merely a `good' expensive restaurant cookbook and not a great one such as Thomas Keller's two weighty volumes. `The French Laundry Cookbook' went off the top of the scale for providing the aesthetic rationale behind tasting menus and the culinary rationale behind supporting local artisinal suppliers. At best, Feenie is saying `I can do that too'. Similarly, `Bouchon' ranks high as a reference on recipes for high-end bistro cuisine dishes. Feenie doesn't seem to have any such terroir anchor, as he uses ingredients from around the world. He avoids olive oils (which carry hints of their birthplace) by replacing them with the very bland grapeseed oils, but he calls for things such as fresh Roquefort cheeses, which must come from France. Not exactly in the Vancouver terroir. It is almost funny to see Yukon Gold potatoes crop up in every other recipe as the starch of choice. Certainly a strong advertisement for the gourmet cachet of these Canadian spuds.

The use of grapeseed oil is certainly an interesting change, after having read hundreds of books on Mediterranean cooking sopping with olive oil, it's almost refreshing to find an oil based cuisine which does not use olive oil. He also uses lots of butter, as befitting his northern French influences.

At $35, you will not feel cheated if you buy this book and you know what to expect. The recipes are interesting, the section on Basics has lots of good recipes for glazes and infused oils, and the dishes have plenty of `Wow' factor if you use them to entertain. It just does not have a lot of value outside the world of professional chefs and foodies.

Recommended with reservations.

Editorial Review:

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.

Simple Pleasures of the Kitchen: Recipes, Crafts and Comforts from the Heart (Simple Pleasures)

Amazon Price: $11.66 List Price: $14.95 Usually ships in 24 hours By: Conari Press Amazon Marketplace: 23 new & used starting at $2.41

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Editorial Review:

The kitchen really is the heart of the home. It's the first place family and friends gather, not only to prepare and eat food, but to chat, sip tea, snack on home-baked cookies, unwind after a tough day, and reconnect with loved ones.

The latest in the Simple Pleasures series of books, Simple Pleasures of the Kitchen captures the essence of the kitchen. It offers a cornucopia of recipes, food-based crafts, and family activities, as well as stories from kitchens around the world. Simple Pleasures of the Kitchen is a book - and a gift - sure to warm anyone's heart, no matter what the weather.

Organized by season, the book offers:

Spring Flings

The Savor of Summer

Autumn's Abundance

Cozying Up in Winter

Susannah Seton's Simple Pleasures books continually delight readers with their down-home, heart-warming recipes, crafts, and activities that bring the whole family together.

On the Twenty Cookbook

Anna Olson, Michael Olson

List Price: $24.95 By: Whitecap Books Amazon Marketplace: 9 new & used starting at $18.93

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

A friendly conversational tone add a relaxing touch and the occasional cooking tip to the medley of taste-tested quality dishes 5 out of 5 stars.
1 of 1 people found this review helpful.

Splendidly illustrated with fabulously beautiful black-and-white and color photography throughout, Inn on the Twenty is a cookbook compilation of the best dishes of Inn on the Twenty, a Canadian winery restaurant that specializes in creating feasts from the best of Niagara's bounty. Featuring scrumptious recipes such as Yellow Gazpacho with Tomato Granita, Saute of Pork Tenderloin, Genoise Sponge Cake, and more. Notes written in a friendly conversational tone add a relaxing touch and the occasional cooking tip to the medley of taste-tested quality dishes.

Great food and good wine - a match made in heaven! 5 out of 5 stars.
0 of 2 people found this review helpful.

I had the distinct pleasure of buying this book at the end of a cooking school seminar hosted by Anna and Michael themselves. A wonderful, personable pair of chefs - they are just as much fun to read as they are in person.

Kate Aitken's Canadian Cook Book (Classic Canadian Cookbook Series)

Kate Aitken

Amazon Price: $11.01 List Price: $12.95 Usually ships in 24 hours By: Whitecap Books Amazon Marketplace: 12 new & used starting at $6.95

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

Canadian Cookbooks 5 out of 5 stars.
1 of 1 people found this review helpful.

I ordered Kate Aitken's Canadian Cook Book, for a friend of mine, his Mother had used this cookbook for many years, when he was growing up. Many of the recipes were favourites of his and so I ordered a copy.. He used it Christmas morning to make his family pancakes, using dear Kate's standby recipe, the pancakes were a hit with everyone and just as delicious as he remembered from his childhood. I love to cook myself and Kate's book is easy to read and understand, lots of really basic good old fashioned almost hand-me-down family recipes.

Editorial Review:

From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.

DiscCookery: The DiscDrive 20th Anniversary Cookbook

Jurgen Gothe

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Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

"The most intelligent radio [program] in the country."
- The Globe and Mail

Since its launch in 1985 DiscDrive has become a Canadian institution, with hundreds of thousands of loyal listeners from coast to coast (and even more listening daily across the northern U.S.).

From early on, food became an important ingredient in the DiscDrive mix: after all, Jurgen Gothe was already an award-winning food and wine journalist. Whether improvised on the spot, or based on what Gothe cooked that weekend, his food preparation ideas -- from the ridiculously simple to the ridiculously elaborate -- formed part of the afternoon delights. Listeners clamored for his recipes and the program's website posted selected ones.

In honor of the radio show's upcoming 20th anniversary, Gothe's inventive recipes have been assembled into one delicious volume: DiscCookery.

DiscCookery has more than 120 recipes, most of them from Gothe's own kitchen and some solicited from DiscDrive listeners. Each recipe is not only paired with an appropriate wine but also a suitable music selection.

Selections focus on:

• Soups and Salads
• Drinks
• Pasta, Fish and Seafood
• Stews
• Chicken and Duck
• Meat
• Snacks and Sides
• Desserts
• Extravaganzas (which includes Gothe's True North Chili made with musk ox, wild boar and caribou).

DiscCookery even includes Gothe's legendary Dinner and Ride Home for Cinderella: a stew of beef, peaches, corn, and vegetables, cooked and served in a pumpkin.

The Flavours of Canada: A Celebration of the Finest Regional Foods (Cooking Series)

Anita Stewart

List Price: $29.95 By: Raincoast Books Amazon Marketplace: 14 new & used starting at $2.80

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Editorial Review:

Anita Stewart takes readers on a full-flavored pan-Canadian culinary journey in this tantalizing winner of two Cuisine Canada Book Awards. Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the best of the country’s regional cooking. Exploring Canada’s five major gastronomic regions, Stewart provides recipes and vignettes from each. Illustrated with 130 color photographs, The Flavours of Canada reveals the beauty of the land and the wealth of Canada’s culinary heritage.