Soups and stews

Chunky Vegetable Soup

Chunky Vegetable Soup

Chunky Vegetable Soup, Jacques Pépin Quick & Simple by Jacques Pépin. Photography by Tom Hopkins.

Jacques Pépin Quick & Simple

You don’t need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin.

Just like the rest of us, he doesn’t always have as much time or energy as he’d like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare.

Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly.

Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques’ timeless food and advice and now includes beautiful photographs.

Jacques Pépin Quick & Simple is available at Amazon.com and Indigo.ca. (more…)

Classic French Onion Soup

Classic French Onion Soup

Classic French Onion Soup, Flavorbomb: A Rogue Guide to Making Everything Taste Better, copyright 2020 Bob Blumer / Appetite Books. Photography by Suzi Q. Varin.

Bob Blumer Flavorbomb

You keep a running list of restaurants you go to for your favourite flavourbombs—a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavours at home, you find yourself falling short. If any of the above sounds familiar, this book is for you.

For the past 25 years, Bob Blumer has eaten his way around the globe, travelling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he’s broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India.

These collective experiences have formed the backbone of Bob’s cooking in ways that culinary school can’t begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you create bold, stimulating flavours, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen.

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Creamy Tomato and Cauliflower Soup

Creamy Tomato and Cauliflower Soup

Creamy Tomato and Cauliflower Soup, Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Dan Kluger and Nick Fauchald. Photography by Evan Sung.

Chasing Flavor by Dan Kluger and Nick Fauchald

In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavour and technique

Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish.

For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.

From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

Chasing Flavor: Techniques and Recipes to Cook Fearlessly is available at Amazon.com and Indigo.ca (more…)

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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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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Cold Sour Tomato Soup

Cold Sour Tomato Soup

Cold Sour Tomato Soup excerpted from Fire, Smoke, Green by Martin Nordin.

InFire Smoke Green by Martin Nordin Martin Nordin’s second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes, and even wood-fired pizza

Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook—as lovers of Martin’s first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelized onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can’t get enough of the burger recipes, why not try the Zucchini and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky Mezcal with grilled grapefruit. (more…)

Not Your Ordinary Pot Roast

Not Your Ordinary Pot Roast

Not Your Ordinary Pot Roast, Low & Slow Cooking by Robyn Almodovar, photography by Jennifer Blume.

Savour the experience of preparing a well-marinated, slow-simmered roast with Chef Robyn Almodovar, winner of both Chopped and Cutthroat Kitchen. The techniques she’s perfected help you master the art of slow cooking to build depth of flavour in every bold, satisfying dish. Her innovative recipes reimagine tried-and-true classics as new, stunning meals including: Not Your Ordinary Pot Roast; Nothing Baby about These Ribs; Pork Belly This; Beefed Up Bourguignon; Steppin’ Spare Ribs; Dutch Oven Bread, and Cassoulet, My Way.

Robyn has found a way to transform cooking from a chore into a joy with showstopping dishes that only call for simple preparation and hands-off cooking so that every roast, shank and chop turns out mouthwateringly tender. Each dish in this book develops a symphony of flavours sure to satisfy any palate.

Low & Slow Cooking: 60 Hands-Off Recipes That Are Worth the Wait is available at Amazon.com and Amazon.ca. (more…)

Chicken Stew with Dumplings

Chicken Stew with Dumplings

Chicken Stew with Dumplings. Photography and Styling: Anita Murphy and Zania Koppe (page 187)

When the first people migrated to Ireland around 10,000 years ago, they ate out of necessity. Yet, these first peoples ate food that we still encounter today: oysters, seaweed, nuts, berries, and fish; and brought with them knowledge and foods from other lands. Since then, Ireland continued to cement its gastronomic character as nations collided and combined—the Celts, Vikings, Normans, Anglo-Saxons, and later the English all brought with them their own culinary traditions.

In The Irish Cookbook, acclaimed chef Jp McMahon masterfully brings these varied influences together, demonstrating the high quality of the ingredients that have been the backbone of Ireland’s cuisine, celebrating the unique culinary culture of the island, and honouring the historical roots of its hearty flavours.

Several years in the making, The Irish Cookbook contains more than 500 home- cooking recipes. McMahon undertook the mammoth task of bringing together hundreds of authentic Irish recipes into one impressive volume: he sought out and adapted old recipes, drew on the wealth of archival material available in the National Library of Ireland, and trawled through the books of Ireland’s best food writers, pulling together classic dishes, seeking out lost recipes, and learning about the uses of ancient ingredients.

The featured dishes have been organized into 15 chapters by ingredient: eggs and dairy; vegetables; shellfish; freshwater and saltwater fish; poultry; wild game; boar and pork; lamb, mutton, and goat; beef; breads, scones, and crackers; cakes, pastries, biscuits, and desserts; pickling and preservation; stocks, sauces, and condiments; and drinks, shrubs, and syrups. The Irish Cookbook spotlights both authentic traditional recipes such as Colcannon, Bacon and Cabbage, Coddle, Dingle Pies, Soda Bread, Gur Cake, and Barm Brack as well as fresh new takes on classic dishes or native ingredients, such as Oysters with Wild Garlic Butter; Baby Carrots with Buttermilk and Tarragon Oil; Crab Claws with Seaweed and Samphire; and Chicken with Morels and Cider.

The Irish Cookbook also includes an index of the wild Irish herbs, plants, seaweeds, and fungi that McMahon values for their culinary uses. These ingredients have been a common thread in Irish cuisine through the ages, and though some may only be found in a particular part of Ireland, reading about them will add depth to any understanding of the history and development of Irish food, and should inspire readers to look differently at their own food culture and cooking.

With beautifully evocative images of over 120 recipes and landscapes, and exquisitely designed with a rich mossy colour palette, The Irish Cookbook vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.

The Irish Cookbook is available at Amazon.com an Indigo.ca.

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Mama’s Butter Bean Soup

Mama's Butterbean Soup

Mama’s Butterbean Soup, The Healthspan Solution. Photography by Kelley Schuyler.

The Healthspan SolutionAuthors and leading plant-based nutrition experts Julieanna Hever and Ray Cronise have spent over a decade researching diet and nutrition, analyzing longevity studies, and helping their clients achieve sustainable, lasting health benefits by adopting a whole-food, plant-based diet.

In The Healthspan Solution, they share a simple and effective diet that has allowed their clients to lose weight, reverse disease, reduce or eliminate medication use, and achieve optimal health. This accessible and easy-to-follow guide examines the health risks posed by typical Western eating habits and explains how swapping animal products and added sugars for a diet rich in vegetables, legumes, nuts, and seeds can lead to lower blood pressure, healthy weight management, and longer life.

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Glass Noodle Soup

Glass Noodle Soup

Glass Noodle Soup, Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019. Photography by Toni Zernik.

Authentic Thai flavour is made vegan with chef Renoo Jansala’s incredible recipes and her unique “fish” sauce. Thai food has often been off-limits to vegans not only because of the meat but because of one of the primary ingredients-fish sauce. Renoo has perfected a vegan “fish” sauce with a soy sauce base and various salts that imparts that same kick and authentic flavour.

Vegan Thai Kitchen

Even though many of their recipes use soy, it can easily be substituted with tamari if home cooks are trying to avoid soy or gluten. Consumers are eating less and less meat every year and the demand for plant-based alternatives to meat-centric staples is on the rise.

When Sarah and her mother decided to open their restaurant in Portland, Oregon, they realized there was a big demand for vegetarian and vegan Thai food. Sarah’s mother, Renoo, is an immigrant from Thailand and a vegan. Seeing the popularity of veganism inspired her to create the menu for Kati Portland, allowing her to finally share some of her favourite dishes.

This book will include spicy, from-scratch curries, stir-fry with flavorful garlic and pepper tempeh, and east-to-make favourites like Gluten-Free Pad Thai and Tom Yum Veggie soup. It will also include one of the most popular dishes at their restaurant, Tom Kha, a spicy soup with tofu, kaffir lime leaves, lemongrass and mushrooms.

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