Seafood

Charred Salmon BLT
Charred Salmon BLT

Charred Salmon BLT, BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin. Photography by Isaac Alongi.

BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin.

Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition.

In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:

Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.

Take a trip behind the scenes of Kansas City’s Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails!

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Cast-Iron Rib-Eye Steak with Anchovy Butter
Cast-Iron Rib-Eye Steak with Anchovy Butter

Cast-Iron Rib-Eye Steak with Anchovy Butter, The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Chris McDade. Photography by Dana Gallagher.

The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood

TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets.

Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish.

Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.

The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood is available at Amazon.com and Indigo.ca. (more…)

Whole Poached Salmon
Whole Poached Salmon

Whole Poached Salmon, Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine by Barbara Scott-Goodman. Photography by Jennifer May.

Wine TimeWine lovers rejoice! In this updated edition of the bestselling Wine Bites, Wine Time includes more than 65 all-new recipes for simple, scrumptious bites to go with your glass of vino. There are recipes for every occasion, whether a barbeque or book club, romantic date night or solo dinner, as well as wine pairings that complement each dish.

With the added bonus of wine cocktails, step-by-step instructions for putting together a first-class cheese board, and a chapter on sauces and chutneys to elevate an hors d’oeuvres spread, this is an indispensable resource for anyone who likes to host parties, drink wine, and dabble in the kitchen.

MAKES WINE ACCESSIBLE: Wine shouldn’t be reserved to the snobby sommeliers of the world. This book makes wine pairings easier than ever with accessible recipes and wine suggestions that any home cook can try.

FANTASTIC VALUE: Wine Time features more than 65 all-new food recipes with wine pairings, plus wine cocktails and sidebar tips throughout.

PERFECT GIFT: Alongside a beautiful bottle of wine—or any food or kitchen item for that matter—this book makes a lovely hostess, housewarming, or anytime gift for anyone who likes to cook and drink wine.

Perfect for:

• Wine drinkers
• Casual entertainers
• Shoppers looking for a hostess or housewarming gift
• Visitors to wine country

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Salmon with Lee’s Sriracha + Lime
Salmon with Lee’s Sriracha + lime

Salmon with Lee’s Sriracha + lime, excerpted from the book IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen. Photography by Ditte Isager.

IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen .

Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all!

An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor’s guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in It’s All Good, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana “Ice Cream,” and more!

It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great is available at Amazon.com and Indigo.ca.  (more…)

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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Seafood, Coconut & Ginger Spiced Rice
Seafood, Coconut & Ginger Spiced Rice

Seafood, Coconut & Ginger Spiced Rice, Simply by Sabrina Ghayour. Photography by Kris Kirkham.

Simply by Sabrina Ghayour.

Sabrina Ghayour‘s new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.

Recipes include Baked sweet potato & za’atar chips, Pomegranate molasses & honey glazed meatballs, Kabab koobideh, Marinated steak with labneh, pul biber butter & onions, Chilled pistachio & cucumber soup, Chorizo, goats’ cheese & cumin borek, Goats’ cheese, vegetable & za’atar filo tart, Albaloo polow (lamb & sour cherry rice), Harissa chicken noodle lettuce cups, Tahini, almond & orange brownies, Saffron & sesame shortbreads and Turmeric, orange & coconut rice pudding.

Simply: Easy everyday dishes from the bestselling author of Persiana is available at Amazon.com and Indigo.ca.

Seafood, Coconut & Ginger Spiced Rice

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Baked Halibut with Borlotti Beans and Tomatoes
Baked Halibut with Borlotti Beans and Tomatoes

Baked Halibut with Borlotti Beans and Tomatoes from Gordon Ramsay Quick and Delicious. Photography by Louise Hagger.

Gordon Ramsay Quick and Delicious

With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food—whether that’s the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint.

Over the course of his stellar career, Gordon has learnt every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the most busy service. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn’t want to compromise on taste or flavour.

The result is 100 tried and tested recipes that you’ll find yourself using time and again. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon’s expertise.

Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less Hardcover is available at Amazon.com and Indigo.ca. (more…)

Shrimp and Lime Kebabs
Shrimp and Lime Kebabs

Shrimp and Lime Kebabs, The Campfire Cookbook by Viola Lex and Nico Stanitzok. Photography copyright © Brigitte Sporrer/DK Verlag.

Shrimp and Lime Kebabs

Rustle up your choice of sweet and savoury dishes for breakfast, lunch, and dinner. Alongside traditional campfire favourites such as bbq chicken, corn on the cob, and kebabs, you’ll find recipes for stuffed flatbreads, gnocchi, and even apricot cakes in a jar. With step-by-step instructions and evocative photography, the recipes are easy to follow.

Each recipe has a symbol that tells you the best way to cook it, be it an open fire, grill, or camping stove. As well as outdoor cooking hacks and clever tips, you’ll find checklists of camping essentials, ideas for using local produce, and basic recipes for camping must-haves such as bbq sauce and ketchup, plus new favourites like dukkah.

Outdoor cooking can be magical, so break out of the kitchen, light your fire, and enjoy delicious recipes from The Campfire Cookbook—the perfect culinary companion for any camping trip or outdoor cooking.

The Campfire Cookbook: 80 Imaginative Recipes for Cooking Outdoors is available at Amazon.com and Amazon.ca (more…)

Spicy Lobster Linguini
Spicy Lobster Linguini

Spicy Lobster Linguini, Venetian Republic by Nino Zoccali. Copyright © 2020. Photographs by Alan Benson.

Venetian RepublicThe food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik’s ricotta & rose liqueur crepes.

These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city-state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes.

To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.

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