Chocolate Mocha Swiss Rolls
Chocolate Mocha Swiss Rolls

Chocolate Mocha Swiss Rolls courtesy of Baking with Bruno by Chef Bruno Feldeisen. Photography by Henry M. Wu.

Baking with Bruno by Chef Bruno FeldeisenWhen Bruno Feldeisen left his native France he embarked on a journey to discover new culinary horizons, open spaces and exciting new flavours. This journey landed him in New York where his culinary love affair with North America began. In this new world, he cooked alongside chefs from every walk of life, in cities as vibrant as his curiosity. He discovered that food in North America was exciting, culturally rich and that the desserts were absolutely delicious. He also learned that this too was a land of baking, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a special place of endless possibilities.

This exciting new book is Bruno’s ode to this journey-where a French baker from a world of very defined culinary rules explores a new land where the food possibilities, techniques and tastes are boundless.

Come share Chef Bruno’s journey where the sweet smells of baking create long-lasting memories!

Baking with Bruno: A French Baker’s North American Love Story is available at Amazon.com and Indigo.ca. (more…)

No-Bake Brownies
No-Bake Brownies

No-Bake Brownies, Quicker Thank Quick by Pamela Salzman, photography by Amy Neunsinger.

Quick Than Quick

Pamela Salzman, beloved Los Angeles-based cooking instructor and author of Kitchen Matters, is back with a collection of quick, delicious meals that don’t compromise on flavour or nutrition. In Quicker Than Quick, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner. These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients.

Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality. With recipes customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free), as well as suggestions for how to repurpose almost every recipe in the book and general ideas for using up leftovers, Quicker Than Quick will make your cooking like a snap — and your local fast food delivery obsolete.

Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less is available at Amazon.com and Indigo.ca. (more…)

Lucien’s Shrimp Spaghetti
Lucien's Shrimp Spaghetti

Lucien’s Shrimp Spaghetti excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2019.

Mosquito Supper ClubFor anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club.
 
Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.
 
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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…)

Sweet meatballs with almonds and cinnamon
Sweet Meatballs

Sweet Meatballs, The Sicily Cookbook by Cettina Vicenzino. Photography by Cettina Vicenzino.

The Sicily Cookbook

Join Sicilian cook, writer, and photographer Cettina Vicenzino as she shares more than 70 authentic and mouth-watering recipes from this unique Mediterranean island. While only a few miles from Italy, Sicily’s heritage is proudly distinct from that of the mainland, favouring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, eggplants, and seafood.

Embark on the enchanting culinary journey and experience the culinary delights of the Sicilian diet. Featuring three strands of Sicilian cooking—Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food)—alongside profiles on local chefs and food producers, The Sicily Cookbook invites you to discover the island’s culinary culture and let your summer cooking burst with Mediterranean sunshine.

The Sicily Cookbook: Authentic Recipes from a Mediterranean Island is available at Amazon.com and Indigo.ca. (more…)

Chilled Marbled Raspberry Cheesecake

Chilled Marbled Raspberry Cheesecake

Chilled Marbled Raspberry Cheesecake recipe excerpted from Entertaining with Mary Berry. Photography by Georgia Glynn Smith.

Entertaining with Mary BerryIn this extra-special updated edition of Mary Berry’s popular entertaining cookbook, Mary makes cooking for gatherings of family and friends easy, with over 160 recipes that work well for both small and large parties.

Lavish new photography and bonus festive recipes make this edition a precious self-purchase or an ideal gift for any Mary fan. You’ll discover how Mary cooks for her family and friends during the Christmas party season, and for other occasions and celebrations throughout the year. Timeless guidance and expert tips will help you cater successfully on a small scale for dinners and lunches around a table, or on a larger scale for drinks parties, buffets and teatime.

Adapting quantities is made easy. Recipes provide two sets of ingredients for serving either 6 or 12 guests, plus there is new advice on how to scale up recipes for any number.

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Beeswax, Peaches and Elderflower

Beeswax, Peaches and Elderflower

Beeswax, Peaches and Elderflower, Sun and Rain by Ana Roš. Photography by Suzan Gabrijan.

Ana Roš, considered one of the world’s best chefs, is the chef and owner of Hiša Franko in the Slovenian countryside.

Hiša Franko, one of the world’s most celebrated restaurants, is situated in Slovenia’s lush and remote Soca Valley, resting between the foothills of the mountains and a stunning turquoise river. One of the most influential and inspiring talents, Roš took the helm at the restaurant in 2002, from her in-laws, without any culinary training. She now runs the restaurant with her husband, Valter, who is the in-house sommelier and cheese-monger.

Roš’s rebellious spirit and idiosyncratic style of cooking has contributed to putting her, the restaurant, and Slovenia on the map. In 2016 she appeared in an episode of the Netflix series Chef’s Table, in 2017 she was named the World’s Best Female Chef, and Hiša Franko is currently ranked #38 on the World’s 50 Best Restaurants list. Nearly all the restaurant diners travel from abroad to taste Roš’s cooking and experience the beautiful Slovenian landscape.

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Baja Tacos with Salsa Fresca and Chipotle Cream

Baja Tacos with Salsa Fresca and Chipotle Cream

Baja Tacos with Salsa Fresca and Chipotle Cream from Wait, That’s Vegan?!, photography by Alex Shytsman.

Wait, that's vegan?Seasoned vegan chef Lisa Dawn Angerame, founder of Lisa’s Project: Vegan, has developed incredibly tasty, shockingly hearty and amazingly accurate vegan versions of all those meat, fish and dairy dishes you still crave. With Lisa’s savvy plant-based meals, eating vegan will never again mean giving up the flavours you love. Recipes include Carrot Lox, Baja Tacos, Crabless Cakes, Lentil Bolognese, Meatless Meatballs, Chickpea Scampi, Crispy Tempeh Bacon BLTs, Eggless Egg Salad, and The Beet Burger.

This mouthwatering collection of recipes will have you whipping up such creamy, decadent and rich meals that you’ll have to stop and ask yourself: Wait, that’s vegan?!

Wait, That’s Vegan?!: Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You’d Never Eat Again! is available at Amazon.com and Indigo.ca.

Baja Tacos with Salsa Fresca and Chipotle Cream

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Rough Night Rice

Believe it or not, Japanese cuisine, in general, is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to make!

In Vegan Japaneasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Agedashi Tofu, to clever vegan conversions including Cauliflower Katsu Curry, Rough Night Rice, French Onion Ramen and Mapo Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choice!

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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…)