Cookbook Review: In Good Company

In Good Company, Corbin Tomaszeski

Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. Whether a reputable chef in Toronto or hosting popular Food Network shows “Dinner Party Wars,” “Restaurant Makeover,” and “Restaurant Takeover,” Chef Corbin loves to communicate through food.

In Good Company places emphasis on gatherings with friends and family. From Corbin’s traditional Baba’s pierogis and the Tomaszeski Family Borscht to Four Season Tartines and Fennel-and-Pistachio-Crusted Lamb Rack, this beautifully designed cookbook features more than 100 simple and delicious recipes that are rooted by his Polish-Canadian upbringing in rural Alberta and informed by his experience as a seasoned chef. (more…)

Cookbook Review: Eggs

Eggs, Michel RouxThe egg is the simplest and most complete food—versatile enough for the quickest of meals to the smartest of dinner parties and the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession, Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but a global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all.

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Cookbook Review: Fresh India

Fresh India, Meera Sodha

Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavour.

Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavourful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.

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Cookbook Review: How to Grill Everything

How to Grill Everything, Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities.

Simple, streamlined recipes cover every part of the meal, including appetizers and snacks, fish and shellfish, all kinds of meat and poultry, vegetable sides and mains, and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. (more…)

Cookbook Review: The Flavor Matrix

As a two-time winner of Chopped and an instructor at one of the world’s top culinary school, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour—and it led, in time, to The Flavor Matrix.
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Cookbook Review: Kevin Belton’s New Orleans Kitchen

Kevin Belton's New Orleans Kitchen Pecan Stuffed French Toast

Kevin Belton’s is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes. Try his delicious and sumptuous Pecan-Stuffed French Toast Recipe (My personal favourite!) The book contains recipes for tasty New Orleans classics like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favourites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki.

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Cookbook Review: The Curry Guy

Dan Toombs The Curry Guy Butter Chicken

Dan Toombs has perfected the art of Indian restaurant cooking after travelling around sampling dishes, learning kitchen secrets and refining recipes at home. In other words, The Curry Guy makes homemade curries that taste like the ones at your local curry house—only better.

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Cookbook Review: Tuscany

Tuscany by Katie and Giancarlo Caldesi

At the heart of every Tuscan, there is a pride for their region and an incredible sense of responsibility and love for their surroundings. From the minute they look out of their windows in the morning to the last nightcap at the bar, Tuscans, like most Italians, are immersed in food.

In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day. The rhythm of life pace that Tuscans cook is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.

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Cookbook Review: Dinner’s in the Oven

Dinner's in the Oven

The concept is simple. Fresh ingredients, a few minutes prep, pop the pan in the oven, and dinner is ready. (more…)