Dessert

Key Lime Tart with Saltine Crust
Key Lime Tart with Saltine Crust

Key Lime Tart with Saltine Crust, Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical Nights by Marnie Hanel & Jen Stevenson.

Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical NightsWhether for cocktails and bites at the lake house or a come one, come all dinner with friends, here are more than 100 seasonally inspired recipes guided by the principle that summer cooking means keeping things loose (and the oven off when it’s just too hot out).

Fuel up for a surf day with a basket of Fantastic Focaccia Sandwiches, host lunch on the deck with a Grilled Shrimp Louie salad, pass around the beach picnic fare (hello, Spicy Pineapple Spears and Landlubber’s Lobster Rolls).

It’s a cookbook and so much more, with perfect party menus—how to choose between a Paella Party and Grilled Rib Revelry?—tiki cocktails, Five-Minute Frosé, tips on building a beach firepit. And to wrap it all up on the sweetest note, what could be better than Six Sensational Ice Cream Sandwiches?

Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical Nights is available at Amazon.com and Indigo.ca. (more…)

Peach, Apricot, Plum Crumble
Peach, Apricot, Plum Crumble

Peach, Apricot, Plum Crumble, Canned: Quick and easy recipes that get the most out of tinned food by Theo A. Michaels. Photography by Mowie Kay.

Canned by Theo A. Michaels

Canned by Theo A. Michaels

Chef Theo Michaels presents 65 simple and flavorsome recipes for meals made using canned food plus just a few basic fresh and/or frozen ingredients.

Most of the recipes can be pulled together in less than 30 minutes, ingredients lists are short and also allow for last-minute substitutions.

Stock your kitchen cupboards with a good selection of canned food and you’ll never be short of dinner options even when getting out to the store isn’t easy!

Rustle up tasty dishes for all the household, from soups and simple pasta dishes, to satisfying oven bakes and one-pot casseroles. Theo’s recipes make clever use of canned vegetables, fruits, legumes, fish, seafood, and even meat and poultry!

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Clafoutis
Clafoutis

Clafoutis, The Forager’s Pantry: Cooking with Wild Edibles by Elen Zachos. Photography by Douglas Merriam.

The Forager's Pantry: Cooking with Wild Edibles by Ellen Zachos

Many home cooks want to experiment with wild foods and explore new flavours, but don’t know where to start? The Forager’s Pantry was written for you.

This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself.

The Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking.

This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking. (more…)

Summer Fruit Cobbler
Summer Fruit Cobbler

Summer Fruit Cobbler, Farmhouse Weekends: Menus for Relaxing Country Meals All Year Long by Melissa Bahen. Photographs © 2021 Melissa Bahen.

Farmhouse Weekends by Melissa Bahen

Farmhouse Weekends is the cookbook for anyone who daydreams of country life.

Prepare meals and experiences to enjoy in the easy companionship of family and friends―everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages.

Each chapter provides recipes inspired by author Melissa Bahen’s weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers’ market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day.

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Ricotta fritters with coconut and makrut lime chocolate sauce
Ricotta fritters with coconut and makrut lime chocolate sauce

Ricotta fritters with coconut and makrut lime chocolate sauce, Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith. Photography by Sam A Harris.

Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith.

Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings.

Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organizing his recipes within six cleverly conceived flavor profiles: fresh and fragrant chili and heat tart and sour curried and spiced rich and savory; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and desserts.

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Crème Caramel
Crème Caramel

Crème Caramel, Vietnamese: Simple Vietnamese food to cook at home by Uyen Luu.

VietnameseIn Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta—all you need is a good bottle of fish sauce and a little enthusiasm! She shares 80 of her tastiest recipes—some traditional, some with a modern twist—using ingredients that are available at your local supermarket.

Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Caramelized pork belly with coconut milk and cavolo nero, Seabass, tomato & dill soup or Avocado tossed ramen with sweetcorn and tinned tuna in sweet soy sauce & mint and Crème Caramel.

Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.
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Coffee, Date & Pecan Cake
Coffee, Date & Pecan Cake

Coffee, Date & Pecan Cake, How to be Sugar-Free and Keep Your Friends by Megan Davies. Photography by Kim Lightbody.

How to be Sugar-Free and Keep Your Friends

You’re being healthy, eating in a more considered manner and, most importantly, you’ve never felt better. So why is it still so tricky to navigate life as a sugar-free diner? From going out for dinner to staying in with friends, it can be a challenge to cook, eat and socialize in a world of refined sugar eaters.

How to be Sugar-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you’ll be armed with over 50 fresh, exciting and globally-inspired recipes, free from any refined sugar, and discover a whole new world of natural sweeteners.

Happily cook for yourself, your friends and your family (without hearing any complaints!), and dip into tips, tricks and hacks to learn how to be a better, more easygoing sugar-avoider.

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Blood orange upside-down cake
Blood orange upside-down cake

Blood orange upside-down cake, Finding Fire: Cooking at its most elemental by Lennox Hastie. Photography by Nikki To.

Finding Fire: Cooking at its most elemental 

Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools.

In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases.

Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz’s Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire.

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Mulberry Clafoutis
Mulberry Clafoutis

Mulberry Clafoutis, How Wild Things Are: Cooking, fishing and hunting at the bottom of the world by Analiese Gregory. Photography by Adam Gibson.

How wild things are

How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania.

When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging—a girl’s own adventure at the bottom of the world.

With more than 50 recipes, including cheese-making and charcuterie, interwoven with Analiese’s thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.

How Wild Things Are: Cooking, fishing and hunting at the bottom of the world is available at Amazon.com and Indigo.ca.   (more…)

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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