Marc Lepine’s debut cookbook, Atelier, is a celebration of fine-dining culture in Canada. It begins with “Origins,” which traces Lepine’s expansive career-from his relationship with food at an early age to his formal training in Europe and, eventually, the US at Michelin-starred Alinea to the opening of Atelier. (more…)
Open-faced sandwiches in all of their chef-driven, cutting edge interpretations are the ne plus ultra of casual-chic comfort food. They are having a moment, and that moment is not going to be over any time soon, if ever.
Open Faced crosses international borders to bring fresh, creative flavours to your toasted breakfast, brunch, lunch, or dinner.
First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don’t expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd. (more…)