Archive for the ‘Savour the Taste’ Category
Sometimes all you want after a long day is a little bit of comfort. And what better place is there to sit back and enjoy some than at the dinner table?
Nothing says comfort like a warm, homey, all-in-one-dish dinner. It’s a delicious way to welcome people to the table without the fuss of preparing multiple, complicated recipes. And when your one-dish wonder comes fromCanadian Living, Canada’s most trusted cooking authority, you know it’s going to turn out perfectly.
The One-Dish Collection offers tasty options to satisfy your cravings. Inside, you’ll find hearty meat-and-veggie soups and stews, filling dinner salads, simple skillet suppers (complete with fresh biscuits on top!), rich casseroles, flavour-packed pastas, creamy risottos and more. Add a sprinkle of helpful tips and advice fromCanadian Living‘s cooking experts, and you have a recipe for dinnertime success.
- 6 recipe chapters, each focused on a single food category: soups, stews, hearty salads, casseroles, skillets and simmers, and pastas and risottos
- 80+ colour photographs
- Most recipes includes the major components of a balanced dinner (protein, starch and some vegetables)
- Simpler dishes come with suggestions for super-easy sides to round out the meal
- Helpful sidebars and tips sprinkled throughout
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything
Hailed as “a more hip Joy of Cooking” by the Washington Post, Mark Bittman’s award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.
How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman’s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman’s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.
HOW THYME FLIES! Bestselling cookbook authors and sisters Janet & Greta Podleski are celebrating the 15th anniversary of their fun-filled, blockbuster cookbook, Looneyspoons, with the launch of the ultimate guide to healthy eating and healthy living: The Looneyspoons Collection: Janet & Greta’s Greatest Recipe Hits Plus a Whole Lot More!
IT’S GOOD FOOD, GOOD HEALTH AND GOOD FUN with 400 pages, 325 “I can’t believe this is healthy!” recipes, hundreds of gorgeous, full-colour photos, pages and pages of healthy living, weight-loss and anti-aging tips and, of course, lots of corny jokes and silly recipe titles that made their three bestselling cookbooks famous.
The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now availle in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian tle. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
,br>Il cucchiaio d’argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them availle for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.
Divided into eleven color-coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani.
From the author of the bestselling Red, White and Drunk All Over, this book will amuse and enthrall with its character sketches of obsessive personalities, travel to lovely settings, mouth-watering descriptions, of food and wine, “hidden” wine education and neurotic humor. Standing firmly against wine snobbery by insisting that good wine doesn’t have to be expensive, award-winning wine writer Natalie MacLean travels the globe on an uncompromising quest to find fabulous wine bargains.
Maritime cuisine today reflects a long tradition of hearty home-cooking and the more recent influence of flavours from around the world. Added to this is a growing demand for fresh, local produce and meats. A Taste of the Maritimes presents 75 recipes for making the most of what’s on offer from our fields, orchards, and waters all through the year. Author Elisabeth Bailey highlights the benefits of local, seasonal eating, and her casual yet cordial style makes even the more challenging projects entirely approachable.
Broken into five chapters—spring, early and late summer, fall, and winter—the book features easy-to-follow recipes, colour photographs of the dishes, and short profiles of local farmers and suppliers, including Fox Hill Cheese, Ironworks Distillery, and Speerville Flour Mill. With recipes like Fiddleheads and Bacon (spring), Balsamic Honey Fruit Salad and Inside-Out Dragon Burgers (summer), Heritage Bean Chili (fall), and Slow-Roasted Turkey (winter), A Taste of the Maritimes is a contemporary cookbook tailored to the region’s seasonal offerings.
In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique concept. In My Last Supper: The Next Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as emeril Lagasse, Joël Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: “What would you eat for your last meal on earth?” A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Next Course is so much more than a coffee table book—it’s a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
-From the Publisher
There’s no doubt that Chef Michael Smith is passionate about food. You’ll catch his enthusiasm just by watching his hit Food Network television shows Chef at Home and Chef Abroad. Now he’s back with the much-awaited follow-up to his first book, Chef at Home, which has sold over 28,000 copies.
The Best of Chef at Home is a collection of the recipes that Michael is most passionate about—the everyday comfort food his own family craves. Both simple and easy to adapt, the recipes reflect Michael’s belief that making great food is about relaxing, enjoying the process, and losing yourself in the moment.
The Best of Chef at Home includes everything from quick recipes for weekday meals, like Macaroni & Cheese, to fancier fare for entertaining guests, like Red Wine–Braised Short Ribs. Michael’s laid-back approach encourages creativity in the kitchen, with suggestions for altering and adjusting each recipe until it is truly your own. Why not try adding pine nuts to your chocolate chip cookies? Or curry powder to a classic chicken stew? Once you know the basics, you can create flavorful food for your family and friends with a personal touch.
-From the Publisher
Prince Edward Island is a chef’s paradise. Its abundance of fresh, local ingredients is as inspirational as its magnificent red sands or its salt-sprayed red cliffs. Now, bring the taste of PEI home with you, with a stunning collection of recipes from PEI’s top chefs, enriched by photographs and stories from the island’s cooks, farmers and fishers and a foreword by Food Network star Michael Smith. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, tasting the mouthwatering dish that’s the end result is the last in a long line of adventures the island has to offer.
Equally at home on a coffee table or in the kitchen, this stunning book will appeal to those who love PEI—whether they already live there, have just visited, or plan to visit one day. Each chapter focuses on one of the Island’s delicacies, and tells the story of how signature ingredients make their way from the farm, field, or ocean to your plate. With profiles of chefs, fishers’ tips, and an incredible array of recipes from the island’s best-known chefs, Flavours of Prince Edward Island is a book that no seafood lover, mushroom forager, berry picker or home cook can do without.
Inject some Island flavour into your menus with:
• The Traditional North Shore Lobster Special
• Fried Mussels with Lemon Caper Mayonnaise
• Tracadie Bay Steamed Scallops with Fennel, Tomato, & Lime
• Double-Smoked PEI Pork Tenderloin with Maple Syrup & Apples
• Caramelized Onion & Forest Mushroom Flan
• Warm Blueberry-Cardamom Brown Butter Cake
-From the Publisher