After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city’s cuisine. While she’s proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored.
With an outdoor, wood-fired oven and natural ingredients, Tara Jensen makes magic. She brings artistry to her deep-dish fruit pies, bubby pizzas, and crusty breads that inspires amateurs and professionals alike to visit her rural mountain bakery time and time again. Tara’s creations not only feed the body but also nurture the soul, providing the spark between fire-based baking and people’s connection with the wider world. (more…)
From the rolling hills and hollows in Appalachia to the flat salt marshes of South Carolina to an urban farm in metro-Atlanta, the South has a strong tradition of good food and generous hospitality. The region is well known for fried chicken, grits, and biscuits, but there are some Southern food-ways that many may find surprising: There have been Chinese Americans living in the Mississippi Delta since the 1800s; at one time more Italians lived in New Orleans than New York City, and an Atlanta suburb is known as the “Seoul of the South.” The South is rich in cultural diversity and the food of the modern global South reflects this.
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…)
The 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.
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.
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…)
Is the world ready to rethink bread making?
MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.
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.
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.