Chocolate Mousse and Meringue Cake

Chocolate Mousse and Meringue Cake

Chocolate Mousse and Meringue Cake, The Ultimate Book of Chocolate: Make your chocolate dreams become a reality by Melanie Dupuis. Photography by Pierre Javelle.

The Ultimate Book of Chocolate: Make your chocolate dreams become a reality

In The Ultimate Book of Chocolate trained pastry chef Melanie Dupuis will teach you how to make your chocolate dreams become a reality. Learn how to temper, mould and decorate like a pro with the complete guide to everything chocolate.

Starting with the basics, Melanie will take you through all the different varieties of chocolate you will be working as all the other basic ingredients required. She then explains in detail, accompanied with step-by-step pictures, all the various techniques in the book, from tempering to making ganache, chocolate mousse, creme anglaise, biscuit bases, meringue and more. The main recipes include every chocolate dessert you could ever imagine, plus more, from caramel bonbons and millionaire’s shortbread to Easter eggs, truffles, macarons, cakes, Swiss rolls, eclairs and more: this truly is a chocoaholic’s dream book!

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Basque Chicken

Basque chicken

Basque chicken, A Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler. Photography by Joann Pai.

À Table: Recipes for Cooking and Eating the French Way

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are travelling through France with a close friend.

New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.

125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavours that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.

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Smoky paprika chicken with warm cannellini beans

Smoky paprika chicken with warm cannellini beans

Smoky paprika chicken with warm cannellini beans, The Shortcut Cook: More than 60 classic recipes and the ingenious hacks that make them faster, simpler and tastier by Rosie Reynolds. Photography by Louise Hagger.

The Shortcut Cook: More than 60 classic recipes and the ingenious hacks that make them faster, simpler and tastier

It’s a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It’s actually a well-known fact in the food industry that chefs have always used shortcuts to create great food. But home cooks have not always been allowed the same privilege, and are often made to feel guilty about taking the easy route.

From her extensive experience, Rosie Reynolds has distilled over 60 much-loved classic recipes, such as eggs Benedict, spaghetti and meatballs, and lemon meringue pie, and applied every smart, time-saving tip, flavour boost and genius twist that she has learned along the way to produce failsafe recipes with no compromises.

This book is here to make your life in the kitchen bolder, brighter, and a whole lot easier. And this food isn’t trend-led: it’s tried and tested, world-over favourites that people love to eat and aspire to cook—but ready in a flash. (more…)

Greek Chicken and Potato Traybake

Greek Chicken and Potato traybake

Greek Chicken and Potato Traybake, excerpted from Milk Street: Tuesday Nights Mediterranean. Photography by Connie Miller.

Milk Street Tuesday Nights Mediterranean

Mediterranean cooking is so much more than olive oil, grilled fish, and just-harvested vegetables. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest. It is proud to be served without disguise or embellishment.

Every Tuesday Nights recipe delivers big flavour, but the cooking is quick and easy. Each of these 125 Mediterranean dinners is ready in under 45 minutes, and many take just 20 minutes start to finish. Dishes include:

  • Green Shakshuka
  • Spicy Egyptian Eggplant with Chickpeas and Herbs
  • Bulgur Salad with Summer Vegetables and Pomegranate Molasses
  • Harissa-Spiced Pasta and Chicken with Green Beans
  • Greek Spanakorizo with Shrimp
  • Spanish Ribeye with Green Olives and White Wine.

The recipes are organized by how you cook, with some chapters focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week.

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Danish Dream Cake

Danish Dream Cake

Danish Dream Cake, Scandikitchen: The Essence of Hygge by Brontë Aurell. Photographs by Peter Cassidy.

Scandikitchen: The Essence of Hygge by Brontë Aurell

Hygge is in the zeitgeist, but what is it, how do we bring hygge into our lives and why are we so captivated with this Danish word?

According to Brontë, it is really not complicated and doesn’t involve spending vast amounts of money on candles or blankets… in its purest form it is simply about appreciating life.

Explained in 12 entertaining chapters interspersed with recipes, you will learn first about the origins of the word hygge and then how to embrace it.

Essays include: Hygge and Happiness; Hygge and Baking; Hygge and Time; Hygge and Stress; Hygge and Soul; Hygge and Nature; and Hygge and Your Home. Hygge is a completely psychological and emotional state of being.

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Chicken meatballs in Nepali-spiced cashew sauce

Chicken meatballs in Nepali-spiced cashew sauce

Chicken meatballs in Nepali-spiced cashew sauce, The Kitchen without Borders. Photography by Penny De Los Santos.

The Kitchen Without Borders

The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world—all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking—offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavours, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more.

Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand-formed meatballs simmered in Nepali-spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas.

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Breakfast in Ottawa – ONFE’s Community Cookbook

In a normal school year, the Ottawa Network for Education (ONFE) serves 2.5 million school breakfasts. By donating and purchasing Breakfast in Ottawa: ONFE’s Community Cookbook, you will be supporting K-12 students in every neighbourhood of the city, helping them start the day on equal footing with their peers.

The book features recipes from 21 well-loved Ottawa chefs, as well as the contributions of the community of School Breakfast Program supporters. Recipes have been submitted by Art-Is-In Bakery, Le Boulanger Français, Benny’s Bistro, Jax, Zak’s Diner, PURE Kitchen, Gezellig, Supply and Demand, Petit Bill’s Bistro, The Hintonburg Public House, among others. (more…)

Tiramisu

Tiramisu

Tiramisu, The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients by Theo Randall. Photography by Lizzie Mayson.

The Italian Deli Cookbook

The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.

Theo Randall’s Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.

With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.

The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients is available at Amazon.com and Indigo.ca.   (more…)

Shakshuka

Shakshuka

Shakshuka, Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue. Photography by Michelle K. Min.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes Hardcover – March 16, 2021

In her first cookbook, chef and physician Linda Shiue puts the phrase “let food be thy medicine” to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavours through a range of spices from amchar masala to za’atar. With a comprehensive “Healthy Cooking 101” chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

DR. LINDA SHIUE is the first Director of Culinary Medicine at a medical center in San Francisco, where she founded and directs a teaching kitchen for patients and fellow physicians. She graduated from San Francisco Cooking School and externed at the Michelin-starred restaurant Mourad. Her food writing has appeared in publications including the Washington Post, the San Francisco Chronicle, and the New York Times.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes is available at Amazon.com and Indigo.ca.   (more…)

Tuna, Bean & Onion Salad

Tuna, Bean & Onion Salad

Tuna, Bean & Onion Salad, Florentine: The True Cuisine of Florence by Emiko Davies. Photography by Lauren Bamford.

Florentine: The True Cuisine of FlorenceStroll through the streets of Florence with the 2020 edition of Emiko Davies’ award-winning Florentine. This new format cookbook beautifully packages Emiko’s recipes, photographs and insights, each informed by her experience of Tuscany’s capital over more than a decade. As well, it includes new neighbourhood itineraries—from 24 Hours in Florence, to Day Trips Outside the City Centre, to Best Bistecca and Pastry Shops, to Shopping for Cook’s Tools.

Emiko’s recipes transport readers to the piazzas of Florence. From her torta di mele—a reassuringly nonna-esque apple cake—to ravioli pera e ricotta, mouthwateringly buttery pear and ricotta ravioloni—she shares an enchanting culinary tour of the city. Visit pastry shops bustling with espresso-sippers, hole-in-the-wall wine bars, busy food vans and lunchtime trattorias, and learn how and why the people of Florence remain so proudly attached to their unchanging cuisine.

It’s a cuisine that tells the unique story of its city, dish by dish. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalizing fresh produce of il mercato (the market) and il maccellaio (the butcher) through to the romance of la trattoria.

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