Cookbook reviews

Monica’s Classic Roast Turkey

Monica's Classic Roast Turkey

Monica’s Classic Roast Turkey, excerpted from FRIENDSGIVING: The Official Guide to Hosting, Roasting, and Celebrating with Friends by Shoshana Stopek. Copyright © 2020. Photography by © Getty Images.

FRIENDSGIVING: The Official Guide to Hosting, Roasting, and Celebrating with Friends by Shoshana Stopek. Copyright © 2020.

In part one of Friendsgiving you’ll find recipes like Righteous Mac ‘n’ Cheese and Neslé Toulouse Brown Butter Chocolate Chip Cookies. Part two is filled with Friends-style entertaining tips, such as creating the ultimate Friendsgiving playlist and DIY-ing party decorations. Part three keeps the fun going with Pin the Tail on Ugly Naked Guy, Unagi Pictionary, and many more activities.

Filled with full-colour photos, quotes, and highlighting memorable moments from the show throughout, Friendsgiving is a delightful compendium of ideas for celebrating holidays, special occasions, or anytime festivities with your favourite people.

Friendsgiving: The Official Guide to Hosting, Roasting, and Celebrating with Friends is available at Amazon.com and Indigo.ca


Monica’s Classic Roast Turkey

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Strawberry Tart

Strawberry Tart

Strawberry Tart, excerpted from Baking at the 20th Century Cafe by Michelle Polzine (Artisan Books). Copyright © 2020. Photographs by Aya Brackett.

 Baking at the 20th Century Cafe by Michelle Polzine (Artisan Books). Copyright © 2020. A glorious confection of ten airy layers, flavoured with burnt honey and topped with a light dulce de leche cream frost­ing. It’s an impressive cake, but there’s so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake.

Throughout her baking career, Michelle Polzine of San Francisco’s celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague.

Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves.

Many recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author’s enthusiastic and singular voice, describing a cake as so good it “will knock your socks off, and wash and fold them too.”

Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake is available at Amazon.com and Indigo.ca.   (more…)

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal, excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier.

THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honour of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.

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But-a-Nut Soup

But-a-Nut Soup

But-a-Nut Soup, excerpted from THIS WILL MAKE IT TASTE GOOD by Vivian Howard. Copyright © 2020 by Vivian Howard. Photographs by Baxter Miller.

THIS WILL MAKE IT TASTE GOOD by Vivian Howard. Copyright © 2020 by Vivian Howard.

Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.

Each chapter of This Will Make It Taste Good is built on a flavour hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavour heroes brighten, deepen, and define your food.

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Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse. Excerpted from THE MILK STREET COOKBOOK by Christopher Kimball with writing and editing by J. M. Hirsch and Michelle Locke. Recipes by Matthew Card, Diane Unger and the Cooks at Milk Street. Copyright © 2019 by CPK Media, LLC. Photographs by Connie Miller.

The Milk Street Cookbook 2017 to 2021

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring nearly 400 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes that deliver big flavours and textures fast, such as Stir-Fried Chicken with Snap Peas and Basil, Cacio e Pepe, No-Sear Lamb or Beef and Chickpea Stew, Somali Chicken Soup, Roasted Cauliflower with Miso Glaze, French Apple Cake, and Central Mexican Guacamole and Israeli Hummus—classics with a twist!

Organized by type of dish—from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts—this book is an indispensable reference that will introduce you to extraordinary new flavours and ingenious techniques.

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Raspberry Tart with Chocolate Crust and Ganache

Raspberry Tart with Chocolate Crust and Ganache

Raspberry Tart with Chocolate Crust and Ganache, The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm by Kelsey Siemens. Photography by Kelsey Siemens.

The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm

Bake along with Kelsey Siemens, creator of The Farmer’s Daughter blog and full-time apple farmer at her family’s orchard. In this inspiring collection, she shares the ins and outs of a year on the farm, along with new and heirloom recipes, plus gorgeous photography.

Layered with crumbles, fillings, creams and curds, these impressive treats bring out the best in every fruit. Whether you want to take your pies to the next level with a braided lattice crust and creative flavour pairings, or just need clever ways to use your farmers’ market haul or garden harvest, you’ll find a bounty of delicious ideas and easy techniques.

Welcome spring with Great-Grandma Enid’s Rhubarb-Pistachio Coffee Cake and capture the sweet taste of summer in Blueberry–Earl Grey Cream Roll Cake. Celebrate autumn’s return with favourite flavours in Apple Crisp Cheesecake with Salted Caramel and warm up your winter with preserves and spices in a festive Gingerbread Loaf with Chai-Spiced Poached Pears.

Straight from Kelsey’s cozy farmhouse kitchen, these recipes turn everyday produce into irresistible creations that will have you looking forward to every season.

The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm is available at Amazon.com and Indigo.ca (more…)

Deep-dish meatball pizza pie

Deep-dish meatball pizza pie

Deep-dish meatball pizza pie, Travels with My Spatula: Recipes & stories from around the world by Tori Haschka. Photography by Isobel Wield.

Travels with my Spatula

If you’ve ever found yourself dreaming about that time you spent sipping Margaritas in Mexico, or when you had to have just one more croquette from the mouth-watering displays of tapas in Spain, you’re not alone.

Tastes, aromas, and the whole foodie experience of a country can stay with you for years, and make you want to pack your bags and relive that moreish moment in time.

Food and travel writer Tori Haschka felt exactly the same every time she travelled, finding herself collecting Post-It notes of memorable dishes she’d eaten and then—when she got home—she’d capture her experiences through recreating recipes.

Split into chapters covering brunch, sweet treats and summer and winter recipes, you can try her slow-cooked ribs from Brooklyn, the perfect pasta dish from Rome, or luscious lentil koshary from Cairo; each recipe is a delicious memory waiting to be brought back to life in her home and yours. Who knows, it may even inspire you to book a flight and take a foodie journey of your own!

Travels with My Spatula: Recipes & stories from around the world is available at Amazon.com and Indigo.ca. (more…)

Steamed Lemon Chicken with Scallions and Oyster Sauce

Steamed Lemon Chicken with Scallions and Oyster Sauce

Steamed Lemon Chicken with Scallions and Oyster Sauce, Excerpted from MILK STREET: COOKISH. Copyright © 2020 by Christopher Kimball. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

MILK STREET: COOKISH. Copyright © 2020 by Christopher Kimball.In Cookish, Christopher Kimball and his team of cooks and editors harness the most powerful cooking principles from around the world to create 200 of the simplest, most delicious recipes ever created. These recipes, most with six or fewer ingredients (other than oil, salt, and pepper), make it easy to be a great cook—the kind who can walk into a kitchen and throw together dinner in no time.

In each of these recipes, big flavours and simple techniques transform pantry staples, common proteins, or centrepiece vegetables into a delicious meal. And each intuitive recipe is a road map for other mix-and-match meals, which can come together in minutes from whatever’s in the fridge.

With most recipes taking less than an hour to prepare, and just a handful of ingredients, you’ll enjoy:

  • Pasta with Shrimp and Browned Butter
  • West African Peanut Chicken
  • Red Lentil Soup
  • Scallion Noodles
  • Open-Faced Omelet with Fried Dill and Feta
  • Greek Bean and Avocado Salad
  • And for dessert: Spiced Strawberry Compote with Greek Yogurt or Ice Cream

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Spicy Garlic Shrimp with Capers

Spicy Garlic Shrimp with Capers

Spicy Garlic Shrimp with Capers, I Cook in Color by Asha Gomez and Martha Hall Foose. Photography © 2020 by Evan Sung

I Cook in Color by Asha Gomez and Martha Hall Foose

Best known for her easy mix of cooking traditions from the American South and her homeland of Kerala in Southern India, Chef Asha Gomez continues to evolve her unique cooking style.

In this next vibrant cookbook, I Cook in Color, Asha embraces dishes from around the globe, celebrating international flavour profiles and the melding of culinary traditions that reflect both her cherished memories of her mother’s Kerala kitchen, as well as her extraordinary travel experiences.

Recipes include Thai Green Papaya Salad with Dried Shrimp, Catalonian Paella, Passion Fruit, Spicy Garlic Shrimp with Capers, Lime & Grapefruit Grouper Ceviche, Grilled Meyer Lemon Chili Corn, Pomegranate & Date Molasses Chicken, and Mango Cardamom Cake.

I Cook in Color: Bright Flavors from My Kitchen and Around the World is available at Amazon.com and Indigo.ca.


Spicy Garlic Shrimp with Capers

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Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry, Indian Cuisine: Authentic Flavors from the Land of Spice by Vivek Singh. Photography © Dorling Kindersley.

Indian Cuisine: Authentic Flavors from the Land of Spice

Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean—and anywhere with a curry tradition—share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow.

All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.

Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Red-hot results are guaranteed every time!

Indian Cuisine: Authentic Flavors from the Land of Spice is available at Amazon.com and Amazon.ca.


Jumbo Shrimp and Pumpkin Curry

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