Canadian General D to H

In the Sweet Kitchen
Regan Daley
Long-anticipated, the paperback edition of Regan Daley's baking and dessert bible has arrived just in time for its 10th anniversary. A former Cookbook Store employee, the love and labour that Regan poured into this indispensible guide was witnessed first hand. The content remains the same - descriptions of ingredients and techniques, a selection of solid base recipes - all wrapped up in a new light weight and attractive package! Softcover, 692 pp. $35.00. Recipe: Poppyseed Angel Food Cake with Grapefruit Curd.

More Down to Earth Jamaican Cooking
Laurice De Gale
Toronto author Laurice De Gale has adapted more of her Jamaican home cooking for the American kitchen with fabulous results. Savour the Candied Sweet Yam or classic Curried Goat. Also contains many meatless and easy-on-the-budget recipes. 182 pages. $19.95.

Simply in Season
Tony De Luca
Pairing culinary lessons learned from his Italian family and employing the best Niagara region seasonal produce, Tony De Luca creates simple yet sophisticated dishes. Try sparkling wine and yellow tomato gazpacho with zucchini bread, watermelon and watercress salad or roasted autumn apples with currants and mascarpone to discover the essence of Ontario's wine country cuisine. One of our favourite Niagara chefs. This is De Luca's second book (Recipes from Wine Country $39.95). Softcover, 266 pp. $39.95.

Recipes from Wine Country
Tony de Luca
Organized by wine and season, this book from the executive chef of Hillebrand Estates Winery celebrates the food and wine of the Niagara Peninsula in such recipes as roasted duck breast with quinoa and cherry merlot reduction and ice wine crème brulee tart. Colour photos. Paper, 320 pp. $39.95.

Margaret's Table
Margaret Dickenson
Easy cooking and inspiring entertaining from this seasoned host. A welcome sequel to From the Ambassador's Table ($50). Hardcover, 224 pp. $45.00.

From the Ambassador's Table
Margaret H. Dickenson
Blueprints for Creative Entertaining. Dickenson had plenty of practice in entertaining for differtent occasions as the wife of a former Canadian Ambassador. Her enthusiasm and tips on entertaining whether for large or small crowds is only limited by your imagination. Hardcover, 239 pp. $50.00.

Out To Brunch At Mildred Pierce Restaurant
Donna Dooher & Claire Stubbs
Local favourites for brunch in Toronto. This full colour cookbook illustrates the sunny simplicity of Dooher & Stubbs' mouthwatering recipes. Please try the Crunchy Coconut Macadamia Granola With Honey (p. 38). Softcover. $28.95

Wild Sweets
Dominique & Cindy Duby
If you missed this popular book the first time around you need to thank Whitecap Books for bringing it back into print. This Vancouver-based professional pastry couple elevate pastry arts to new heights. Pushing the envelope in pairing unusual ingredients to create memorable desserts. Wine suggestions for each recipe. Softcover, 162 pp $35.00.

Beyond the Great Wall
Jeffrey Alford & Naomi Duguid
This dynamic travelling duo has managed to capture Chinese cuisine as no one else possibly could. Eschewing the usual view of China the couple have travelled out side the urban centres to local restaurants and market vendors where family style meals are the norm. As much a study of food in culture as a recipe book. This book has won both an IACP and James Beard Foundation book award 2009, International category. Hardcover, 376 pp. $70.00.

Mangoes & Curry Leaves
Naomi Duguid & Jeffry Alford
Another stunning work from this travelling duo. This new work encompasses the Indian sub-continent. The photography is breathtaking and the attention to local culture gives the whole feel of being right there in the markets, in the homes, alas no plane tickets are included. Hardcover, $70.00.

Hot Sour Salty Sweet
Jeffrey Alford and Naomi Duguid
This time the perapitetic duo (authors of Flatbreads and Flavors $42.95 and Seductions of Rice $47.50) brings us the foods of the Mekong Delta-from China, Cambodia, Laos, Vietnam, Burma and Thailand. As in their previous books, the recipes are set within the sensory context in which the authors have found them. Colour photos. 346 pages. $60.00 cloth. Recipe: Spicy Grilled Beef Salad.

Flatbreads & Flavors
Jeffrey Alford & Naomi Duguid
A history of the world's oldest bread. The authors have emersed themselves in local cultures and returned with recipes from Tibet to New Mexico. And with over 150 delicious recipes for foods to accompany these flatbreads, you may never buy a loaf of bread again. Winner of the 1995. James Beard KitchenAid Cookbook of the Year Award. Colour and b & w illustrations. $47.95.

Seductions of Rice
Jeffrey Alford & Naomi Duguid
The authors travelled the world to write Seductions of Rice. The have collected hundreds of delectable rice dishes from the world's greatest cuisines. Illuminated by stories, insights and photographs. Winner of the 1999 Cuisine Canada Cookbook Award and the Julia Child Award for First Book. $45.00.

Canadians at Table
Dorothy Duncan
In chronicling dishes from pemmican to Tim Horton doughnuts and figures that range from Thomas Talbot and Adelaide Hoodless to Susan Mendelson, culinary historian Dorothy Duncan has captured the wild, wonderful and always changing diversity of the Canada dinner table. B & w illustrations. 248 pp. $35.00.

Prairie Feast
Amy Jo Ehman
Local eating Saskatchewan-style. In this narrative, Saskatoon-based food columnist, Amy Jo Ehman, takes the reader along as she and her husband make a commitment to eat locally - using only produce grown or raised in Saskatchewan - for a year. Ehman's honest writing style and the 36 recipes scattered throughout the narrative give the reader a taste of the possibilities present in prairie eating. Softcover, 245 pp. $24.95.

Locavore
Sarah Elton
Food-columnist for CBC's "Here & Now" and Toronto-based blogger (www.thelocavore.ca), Sarah Elton has compiled a cross-country collection on the state of Canadian food. From small family farms in New Brunswick, to the forerunning local-food movement in Vancouver, Sarah Elton uncovers the culture and importance of eating close-to-home. Hardcover, 240 pp. $29.99.

Fare for Friends
Revised and updated for its fifteenth anniversary, Fare for Friends continues to provide delicious and easy to prepare recipes. Proceeds from sales go to Interim Place, a refuge for abused women and their children. $19.95.

175 Essential Slow Cooker Classics
Judith Finlayson
Still one of the most popular appliances in the kitchen, this latest offering is a best of Finlayson’s previous books with over 60 new recipes. Binder, 320 pp. $29.95.

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Fresh and Frugal
Craig Flinn
Craig Flinn's latest book addresses the suffering economy for those unwilling to sacrafice good food. Recipes are accompanied by costing information, so you know exactly how much you're spending on each portion, and conversely how much you're saving by following Chef Flinn's tips. Softcover, 160 pp. $24.95.

Fresh and Local
Craig Flinn
Craig Flinn's hit book Fresh and Local has just been reissued as a pocket edition for those times you're at the market and need a quick jolt of information! Softcover, 192 pp. $14.95.

Fresh Canadian Bistro
Craig Flinn
From Craig Flinn of Chives Canadian Bistro in Halifax, NS, comes this book full of modern Canadian bistro cooking, from chefs all over Canada. Recipes include braised heritage pork shoulder with blackberry jam sauce, from Michael Howell of Tempest restaurant in Wolfville, NS, foie gras poutine from steve vardy at Black Cat Bistro in Ottawa, and quince tart tatin from Michael Allemeier at Mission Hill winery, Okanagan Valley, BC, as well as recipes from Chives. Colour photos for most recipes. Softcover, 160 pp. $24.95.

Fresh & Local
Craig Flinn
Over 100 recipes from Craig Flinn of Chives Restaurant, in Halifax, NS, all adapted for home cooking. The emphasis is on affordable, local, seasonal, and fresh eating, and dishes range from the simple, free range chicken pub pie, to more sophisticated, entertaining fare, such as lamb wellington with chanterelles. Full colour photos. Softcover, 192 pp. $14.95.

The Boreal Gourmet
Michele Genest
Mediterranean influences--a vestige of the author's previous life in Greece--meet indigenous ingredients such as spruce buds, rosehips, birch syrup, caribou, elk, and Arctic char in a very sophisticated take on Northern Canadian cooking. More than just a recipe book, The Boreal Gourmet explains the pleasures and challenges of not just cooking, but growing and harvest foods in the North. Try the braised moose ribs in espresso stout and chocolate to understand just how great game can be. Softcover, 224 pp. $26.95.

DiscCookery
Jurgen Gothe
The DiscDrive: 20th Anniversary Cookbook from CBC Radio. This well loved host of the popular drive home show highlights favourites from listeners and Gothe himself. Wine pairings and music to cook with are with every recipe. Softcover, 241 pp. $22.95.

All Stirred Up
Madeleine Greey
This cookbook from the Women's Culinary Network contains over 150 comforting recipes, all simple to prepare and delicious. Not only have all the recipes been developed by professionals, they've been kitchen-tested by their peers. Softcover, $29.95, 146 pp. Not Available.

Where to Eat in Canada
Anne Hardy
There may be other guides you will want to consult when dining out in Vancouver, Toronto or Montreal. However, Where to Eat in Canada is the one you need if you find yourself hungry in Goderich, Rouyn, or Pocologan. Maps. Softcover, 400 pp, $24.50.

Country Cooking
The Readers of Harrowsmith Magazine
It is hard to find the comfort of country cooking at a restaurant. There is something special about home cooking. Join Harrowsmith Magazine and their readers as they share family recipes and the pleasure of cooking. Softcover, 607 pp. $29.95.

Two Dishes
Linda Haynes & Devin Connell
A new and interesting cookbook from Linda Haynes, founder of Ace Bakery and author of the Ace Bakery cookbooks, and her daughter Devin Connell, this book features recipes from each of them, reflecting the way each generation chooses to cook today. There are recipes here to get you through the whole day; from breakfast to dessert, and even a section on snacks and mezze items. Recipes include roasted duck breast with dried cherry shallot compote (Linda) and rustic tomato soup with goats cheese (Devin), among many others. Desserts include the divine sounding orange cardamom pound cake and sugar and spice shortbread. Some colour photographs. Softcover, 223 pp. $29.95.

More from Ace Bakery
Linda Haynes
When Ace Bakery's café was too briefly up the street from us we loved to treat ourselves to baby cakes and angel muffins. Their presence alone makes Ace Bakery's second book even better than the first. Add bread recipes and imaginative dishes to serve with bread and to use up bread, stir in beautiful photographs, and a handful up helpful hints and you've got a book to keep open on the kitchen counter. Royalties go to support women and children in crisis. Colour photo's. Softcover, 207 pp. $28.95.

The ACE Bakery Cookbook
Linda Haynes
Warm and lovingly-crafted recipes for and with bread from the Toronto s ACE Bakery, celebrating its 10th anniversary. Proceeds go towards charitable food-related projects. Colour photos. Softcover, 223pp. $28.95.

The 250 Best 4-Ingredient Recipes
Margaret Howard
This book will allow even the beginner to whip up home-cooked meals in only minutes and with only four ingredients. Get cooking! Softcover, 192 pp. $19.95.

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