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 One Pot French
Jean-Pierre Challet
For those who love French food but hate doing dishes there is One Pot French by one of Canada’s top chefs, Jean-Pierre Challet. Straight forward recipes are presented in an elegant layout that makes these traditional and modern dishes un-intimidating and easy to prepare. Perfect for entertaining or a satisfying Sunday supper--traditional French food is within reach! Hardcover, 192 pp. $29.95.
 The Granite Club: Capturing the Spirit
Nigel Didcock
The Granite Club: Capturing the Spirit is a multifaceted celebration of the venerable Toronto club: a salute to the seasonal rhythm of club life; an opportunity to learn from and be inspired by Chef Nigel Didcock; a thank you from the chef to those who nurtured him in his career and to those who assist him now. From Cobb salad to the gorgeously-plated pan-seared pork tenderloin, Julia Aitken has translated the chef’s recipes, making them accessible to the home cook. The design team of Heather Cooper and Eric Graham has created a package that reflects the polished elegance of the club. Colour photos. Hardcover, 224 pp. $60.00.
 Cioppino's Mediterranean Grill: A Lifetime of Excellence in the Kitchen
Pino Posteraro
Restaurant recipes that are accessible to the home cook as well the professional - those who remember Pino Posteraro from his days at Borgo Antico in Toronto and who have not yet dined at his newest venture, Cioppino's Mediterranean Grill and Enoteca in Vancouver, may dine (vicariously or not) through the luscious photos and precise recipes in this, his first book. West Coast ingredients are paired with mediterranean flavours, as in Tomato Consomme with Spot Prawns. Hardcover, 234 pp. $60.00.
 De|Constructing the Dish
David Adjey
There may be a pretty face on the cover but David Adjey, host of the Food Network’s Restaurant Makeover offers so much more. Each recipe begins with a simple ingredient a chop, a piece of fish, a chicken. With precise instructions, Adjey offers a primer in creating visually appealing dishes with layers of flavors and textures. Recipes include veal chop with arugula, parmesan mushrooms, and cipoline onions; arctic char with fennel braise, icile radish, and Yukon gold dumplings; poussin in salt crust with Tuscan bread salad, and garlic rapini. Colour photos, bright graphics, small print. Softcover, 160 pp. $35.00.
 Au Pied De Cochon: The Album
Martin Picard
Just when we think that after reading cookbooks every day for the
last 23 years we have seen it all, something comes along that makes
us absolutely giddy with pleasure. This book from the celebrated
Montreal restaurant is such a book. Both the book and the restaurant
it chronicles marry traditional Quebecois cuisine to the French brasserie
then immerse it in the wild abandon of a medieval feast. Day-in-the-life
photos and the Steadman/Searle-esque illustrations of Tom Tassel
and Marc Sequin aid and abet the air of unrestrained pleasure. The
accompanying DVD reinforces both the sense of revelry and the inherent
respect for the ingredients and traditions which inform the cooking
of Martin Picard. Hardcover, 191 pp. $74.95. Softcover $40.00 without
the accompanying DVD.
  Heaven on Earth Project
Michael Stadtlander
A celebration of food and its connection to the earth, Michael Stadtlander's
first book chronicles his summer 2005 Heaven on Earth project, following the
chef and his apprentices from planting to consuming the fruits of their labours.
Colour photos. Hardcover, 97 pp, Out of Print/Not Available
 Chapeau!
Canada Les Grands Chefs
Editors Anton Fercher and Natalie Dufresne
Very much in the mould of the magnificently illustrated Culinary Chronicle books,
Chapeau! is a book for chefs who wonder what their colleagues in other parts
of the country are up to. Bilingual. Hardcover with slipcase and interactive
CD, 447 pp, $199.95.
 Susur: A Culinary Life
Susur Lee
The accolades started rolling in even before the proverbial ink
dried in this book. As it does to raise a child, so with this book
it took almost a village to bring it to life. At the centre are
two creative geniuses: Susur Lee whose recipes supplied the raison d’etre for the book and
Sara Angel whose “fused book” vision perfectly represents the
seamless whole that Lee has woven between his culinary life and the life
lived beyond the kitchen. The Book One essays which chronicle Lee’s
life, are credited to Jacob Richler. The recipes which comprise Book Two,
will provide inspiration to other chefs as those of Trotter, Ducasse, and
Keller have. For the talented amateur they will provide challenge. Throughout
the photography of Shun Sasabuchi and Edward Pond are breathtaking. This
is a truly stunning achievement which confirms Lee ’s place in the
heights of international culinary stardom. Hardcover, 2 books of
128 pp each, $60.00.
 Vancouver
Cooks
Edited by Jamie Maw and Joan Cross
Pistachio-crusted wild Artic muskox, cocoa and red wine-braised beef short ribs,
and birch syrup-glazed Pacific wild salmon are representative of the innovative
cuisine served up by Vancouver chefs including Karen Barnaby, Rob Feenie and
Thomas Haas. Colour photos. Paper, 218 pp, Out of Print/Not Available
 Wild
Sweets
Dominique and Cindy Duby
These young Canadian pastry chefs are also part of
the movement which is blending the savoury and sweet. They take it further
by mixing
beginning and endings, the rustic and sophisticated. Sometimes
their wild ideas make
perfect sense. Even when they do not, they show amazing innovation.
Softcover, 162 pp. $35.00.
 Anne
Desjardins Cooks at L'eau a la Bouche
Anne Desjardins
Hidden in the Laurentian forests, chef Desjardins has created spectacular menus
highlighting the best of Quebec's fruits and vegetables, breads, cheeses,
honey and other foods. In this lavishly illustrated book, she shares her secret
to success: using fresh, seasonal ingredients. Softcover, 192 pp. Out
of Print/Not Available
 Lumiere Light
Rob Feenie
Creative, intensely-flavoured recipes from the tasting bar of the renowned
Vancouver chef, author and television host. Inviting colour photos and a great price
ensure the book
s place on this season
s best seller list! Softcover, 136pp. $35.00.
 The Flavours of Canada
Anita Stewart
Written by a founder of Cuisine Canada, The Flavours of Canada represents a remarkable achievement. Not only does it bring together signature recipes from some of the best cooks across the country, it introduces us to some of the best sources of produce across the country and to the personalities behind the culinary forefront of this country. Colour photos. 224 pages. $24.95 Softcover.
 In the Sweet Kitchen
Regan Daley
Written by our former colleague, Regan Daley, this is a book near
and dear to our hearts. Before she worked with us, Regan worked as
a pastry chef. Here she shares
her knowledge of the equipment, techniques, and ingredients that
make up the 'Sweet Kitchen'. Included are lists of tried and true
flavour combinations. Mouth-watering recipes that follow illustrate
the soundness of those combinations. Colour photos.
The book recently won the IACP Cookbook of the Year Award for 2001.
$60.00. Recipe:
Poppyseed Angel
Food Cake with Grapefruit Curd .
 Rob
Feenie Cooks at Lumière
Rob Feenie
Like the French Laundry, Charlie Trotter's and Le Bernardin, Vancouver's Lumière
restaurant is a member of Relais Gourmands. In this, Feenie's long awaited first
book, the recipes were selected from the vegetarian, seafood and signature tasting
menus. Tomato Gazpacho with Dijon mustard ice cream and a passion fruit tart
with dark Valrhona chocolate base are two of the intriguing recipes. Colour photos.
$50.00. Recipe: Herb-crusted
beef tenderloin with chanterelles and a shallot and caper jus.
 Jamie
Kennedy's Seasons
Jamie Kennedy
One of the first Canadian-trained chefs to become a star, Jamie Kennedy built
his reputation on a respect for local ingredients in season. With his recipes
and tricks of the trade, the at-home cook can turn out gourmet meals for all
seasons. Colour photos. $29.95. Recipe: Salt
Cod and Olives on Crisp Toast.
Out of Print/Not Available
 Inn on the Twenty
Michael &Anna Olson
From Cave Spring Wineries beautiful inn in Jordan Station in the Niagara Peninsula,
these recipes represent some of the best current Ontario cooking. The Olsons
use produce and meats grown in the area by people they know -- and introduce
in the book, making it a pleasure to use and read. Colour food shots with b & w
shots of restaurant life by Michael Mahovlich. $29.95. Recipe: Whole
Baked Ham in Thyme Honey Glaze with Horseradish Beets.
Out of Print/Not Available
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Professional Cooking Seventh Edition
Fresh Canadian Bistro
Fresh & Local
A Boy After the Sea
The Menu
Blue Water Cafe: Seafood 
