Canadian Books - Page 6

DiscCookery: The DiscDrive 20th Anniversary Cookbook

Jurgen Gothe

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Customer Reviews:
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.

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.

Chefs in the Market Cookbook: Fresh Tastes and Flavours from Granville Island Public Market (Cooking Series)

Bill Jones, Stephen Wong

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Pacific Flavours: Recipes from the best chefs on Canada's West Coast (Flavours Guidebook and Cookbook)

Virginia Lee

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Editorial Review:

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, entrées, and breakfast foods. Among them: 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. Afternoon tea -- a Victoria favourite -- is included. Many of the recipes include suggestions for wine to serve alongside; the recommended wines are among the finest produced by BC wineries.
Author Virginia Lee independently selected 39 of B.C.'s finest restaurants, and obtained the recipes for many of their finest dishes. She then adapted the recipes for home use, testing them fully.
For this second edition of this successful book, Virginia Lee has revised and updated the restaurants and inns she recommends to diners looking for the finest in Pacific regional cuisine. Each is described in a profile covering food, decor, and facilities, and maps help locate each establishment.
Beautifully illustrated with colour photographs, Pacific Flavours is a tempting cookbook featuring Pacific coast specialities and at the same time a reliable guidebook to the finest British Columbia restaurants and inns featuring regional cuisine.

A Taste of the Canadian Rockies

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Editorial Review:

With selections from the major restaurants and hotels in the Canadian Rockies, this excellent cookbook also features full-colour photos of the area.

250 Best Canadian Bread Machine: Baking Recipes

Donna Washburn

List Price: $24.95 By: Donna Washburn & Heather Butt - Model: 0-7788-0100-4 Amazon Marketplace: 2 new & used starting at $234.60

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Features:

• For anyone who enjoys the flavour and aroma of freshly baked bread, nothing beats the convenien...
• Sold individually
• See Product Description below for a complete description of this item.

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Editorial Review:

For anyone who enjoys the flavour and aroma of freshly baked bread, nothing beats the convenience of a bread machine. So it's not surprising that you'll find this exceptionally useful appliance in kitchens throughout Canada today.
But a bread machine is, after all, just a machine. If you want the best results, you need the best recipes -- recipes that not only taste great, but are specifically designed to meet the exacting requirements of the technology. And that's just what you get with 250 Best Canadian Bread Machine Baking Recipes.
Here you'll find a collection of great recipes, each thoroughly tested to ensure successful bread machine baking every time. And what a collection it is! Try traditional Sourdough Bread, spicy Jalapeno Cheese Bread, flavourful (but low-fat) Potato Chive Bread or, for something sweet, Chocolate Banana Loaf. Also included are recipes that let you take advantage of a bread machine's ability to prepare dough for a wide variety of other treats, including Middle Eastern Flatbread, Montreal-style Cheese Onions Bagels, Focaccia with Parmesan Walnut Topping and Giant Pecan Sticky Buns.
Ask bread machine owners what they want most and chances are they'll tell you -- plenty of really good recipes! Now with 250 Best Canadian Bread Machine Baking Recipes, that wish has just come true.
384 pages, softcover.
Donna Washburn and Heather Butt are professional home economists and acknowledged experts in the field of bread machine bakin

A Taste of Acadie

Marielle Cormier-Boudreau, Melvin Gallant

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.

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.

Outdoor Cooking from Tide's Table

Ross Mavis, Willa Mavis, Ross

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Editorial Review:

Outdoor Cooking from Tide's Table presents delicious dishes cooked on the barbeque, 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 into dishes that will pique the taste buds of the up-to-date gastronome. At the same time, instructions for making an old-fashioned float or wrapping trout in clay and baking it in a campfire show Ross and Willa's irrepressible love for grown-up variations on childhood favourites. In all, they treat their readers to 185 recipes.

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)