Our Picks New Books Events Awards Recipes Best Sellers Links
The Cookbook Store logo
The Cookbook Store
How to Reach Us Ready to Order? Search

The Cookbook Store
> Canadian > Chefs

CBS TV on YouTube
Health & Nutrition
Restricted Diets
Single Subject
TV Chefs

CanadianCanadian Chefs/Professional

Normand Laprise
Toque! states "Creators of a New Quebec Gastronomy" on its brilliant white cover. While it's every bit reliant on terroir and use of fresh local ingredients as its predecesors are, it's unique for the books commonly coming out of Quebec as of late. This book is sparse in its layout, making use of plenty of whitespace to depict its lighter culinary offerings. Beatuiful photgraphy and wonderful storytelling paint a gorgeous picture of Quebec's gastronomic future.

Rob Feenie's Casual ClassicsRob Feenie's Casual Classics

Rob Feenie
Like the home cooking of other chefs, Rob Feenie's family meals, influenced by Vancouver's Cactus Club Cafe, where he is executive chef, bond sophisticated flavors with a few simple but perfect main ingredients. Pan fried wild snapper, steak pot pie, and lobster mac and cheese are amongst mains to pair with sides such as creamed spinach, broccoli with pecorino cheese and lemon juice, and parsnip puree. As usual, the design team at Douglas & McIntyre provide a lovely backdrop to the recipes, this time featuring many photos of Feenie and his photogenic family. Softcover, 170 pp. $29.95.

Fast FlavoursFast Flavours

Michael Smith
Once again Michael Smith continues to impress with his wonderfully delicious new book Fast Flavours. Taking flavour inspirations from around the world and shrinking the cook time down to 70 minutes and way under. Try the Pork Chops with Tarragon Marmalade (15 minutes), or Pasta with Tomato Mussel Broth (25 minutes). Michael Smith also includes an incredible cocktail section! Softcover, 273 pp. $32.00.

Au Pied de Cochon Sugar ShackAu Pied de Cochon Sugar Shack

Martin Picard
The fat count may be lower than with his first book, Au Pied de Cochon, but Martin Picard maintains the same level of whimsy, culinary eroticism, and fascination with life and death in the natural world. 382 pp. $69.99.

Garde MangerGarde Manger
Chuck Hughes
The eagerly awaited first book in English from Montreal chef Chuck Hughes serves up mouthwatering classics. Although there are meat dishes here, Hughes has a particularly deft hand with seafood. Lobster rolls, General Tao lobster, clams and fried perogies, and octopus salad with fennel, green apples, and pistachios are some of the most appealing recipes. Color photos. Hardcover, 222 pp. $34.99.

Pitchin' InPitchin' In

Lynn Crawford
Mac 'N' Cheese with Wild Boar, Texas inspired Chocolate Pecan Tart, Cloud-Berry Chutney... Lynn Crawford, you are a goddess. From the hit series Pitchin' In comes innovative chef Lynn Crawford's latest publication, titled after the show, in which she travels North America to discover the pure flavours of the land we live in. Chefs and cooks alike will find Pitchin' In to be a humorous and elegant book with a phenomenal collection of recipes and flavours. Hardcover, 273 pp. $37.00.

Field To Table Field To Table
Eric Graham
If you like local, hearty, beautiful food, you will love Field to Table. Not only are the recipes stunning, but the book is so lovely, it is sure to make your tummy grumble and your eyes widen. Softcover, 383 pp. $44.95.

The Art of Living According to Joe BeefThe Art of Living According to Joe Beef

Frederic Morin & David McMillan
Foie gras in a breakfast sandwich? If that sounds like the breakfast of champions to you then Frederic Morin of Joe Beef's first cookbook is sure to please. The Montreal restaurant has many other satiating creations such as marrowbones cultivateur and the gluttonous smoked chedddar doughnuts. Colour photos. Hardcover, 291 pp. $40.00.

Mark McEwan
Following up on his first book, Great Food at Home, Mark McEwan goes to Italy for his next installment based upon his new restaurant Fabbrica. Complete with recipes for gnocchis, risotti and the classic Bistecca Fiorentina, McEwan pays great respect to the storied dishes of Italian lore while still reinventing the cuisine enough to make everything seem fresh again. Hardcover, 299 pp. $39.00.

Chef Michael Smith's KitchenChef Michael Smith's Kitchen

Michael Smith
Food television personality Michael Smith returns to the cookbook scene with his latest book. Extolling the virtues of simple, clean food, Smith presents recipes versatile and interesting enough to be considered weekday night fare as well as entertaining friends and family. Softcover, 264 pp. $32.00.

Cooking With LoveCooking With Love

Tina Abbey
A compilation featuring some of the best chefs in Montreal, try out signature dishes from your favorite restaurants in La Belle Provence. Gorgeous full-color photography accompany recipes. Softcover, 234 pp. $49.95.

Fresh and FrugalFresh 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 LocalFresh 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.

Pangaea. Why it Tastes So GoodPangaea. Why it Tastes So Good

Martin Kouprie
Martin Kouprie of the acclaimed Pangaea restaurant in Toronto's Bay and Yorkville area is happy to release is first cookbook. Generously including recipes for such signature recipes as the Wild Blueberry Tart with Peach Ginger Sorbet, Kouprie's book is almost half recipes and half spotlighting suppliers and waxing beautiful poetic about the importance of high-quality ingredients. Both inspiring and hunger-inducing, Martin Kouprie has produced a book worthy of a terrific food city like Toronto. Hardcover, 224 pp. $40.00.

Great Food at Home Mark McEwan Toronto Chef Mark McEwan's premiere foray into the world of cookbooks guides people through casual recipes derived from the kitchens of North 44, Bymark and One. The wildly successful restauranteur contriubutes such trademark recipes as the Bymark Burger and his Lobster Poutine. Readers can expect a range of difficulties from simple and quick-to-put together all the way to dishes transcribed directly from one of McEwan's kitchens. Hardcover,	271	pp. $39.00. Great Food at Home

Mark McEwan
Toronto Chef Mark McEwan's premiere foray into the world of cookbooks guides people through casual recipes derived from the kitchens of North 44, Bymark and One. The wildly successful restauranteur contriubutes such trademark recipes as the Bymark Burger and his Lobster Poutine. Readers can expect a range of difficulties from simple and quick-to-put together all the way to dishes transcribed directly from one of McEwan's kitchens. Hardcover, 271 pp. $39.00. Watch the CBS TV video.

French Food My WayCanadianFrench Food My Way
Marc Thuet
Alsation-transplant and Toronto chef Marc Thuet demonstrates a new appreciation for delicious, seasonal French food. The book is divided by season to highlight the differences between year long harvests. The Winter section contains heavier, richer fare for warming up on a cold day, while the Summer menu provides light, citrus flavors for relaxing outdoors in the warm weather. Slightly more complex than a casual cookbook, Thuet uses his fair share of truffles, foie gras and caviar, though readers dedicated enough to include such luxury are sure to be in for a treat. A challenge to the casual cook, but an achievable challenge nonetheless. Hardcover, 243 pp. $39.99.

3 Chefs: The Kitchen Men3 Chefs: The Kitchen Men

Michael Bonacini, Massimo Capra & Jason Parsons
Cityline's 3 Chefs have teamed up to bring you a book full of fun and food. With 3 such distinct cooking styles, readers are treated to Italian, French and British recipes, all of which are of excellent simplicity and quality. One of the benefits of having professional chefs write simple recipes is that they take restaurant-quality flavor profiles and put them in simpler vessels so that home cooks can enjoy the same flavors in their own kitchen. With such a diverse range of culinary expertise, readers are sure to find a recipe of their liking. Hardcove, 288 pp. $26.95.

Vij's At Home: Relax HoneyVij's At Home: Relax Honey
Vikram Vij & Meeru Dhalwala
From the inspired twosome who head up Vij's and Rangoli restaurants in Vancouver, the latest book from Meeru Dhalwala and Vikram Vij takes us into their home as they prepare meals for family and friends. Those new to Indian-style cuisine will benefit from the introductory sections on Indian spices, staple ingredients, and guidelines for easier Indian cooking. Each dish is executed with the signature ease and modern flair that make the restaurants such a success, but in this case, the dishes are ones you can create in your own home. Softcover, 230 pp. $40.00. Watch the CBS TV video.

Simply in SeasonSimply 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.

Professional Cooking Seventh EditionProfessional Cooking Seventh Edition

Wayne Gisslen
Now in its seventh edition, Wayne Gisslen's Professional Cooking still provides a guide to everything the culinary student needs for the professional kitchen. More than just recipes, this book features step by step techniques, and information on the basic principles of cooking and food science, as well as equipment, measurements and conversions, and food safety and sanitation. Colour photos. Hardcover, 1088 pp. Canadian edition $119; US edition $84.95.

C FoodC Food

Robert Clark & Harry Kambolis
A stunning book from Vancouver's much celebrated restaurant. Stunning photography by Hamid Attie accompanies the inspired and delicious recipes from Clark. Kamoblis and Clark's three mandates of creativity, sustainability and hospitality shines throughout the book. Hardcover, 166 pp. $40.00. Watch the CBS TV video.

Fresh Canadian BistroFresh 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 & LocalFresh & 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.


James Walt
Local and Seasonal inspired recipes from one of the country's most famed restaurants, Araxi, in Whistler.The book is divided by season, with information throughout about the local produce available as an insight into the workings of the restaurants. Recipes such as Rock Sole with Pemberton potato rosti and Lillooet Corn Sauce and Golden mussels with pickled salsify, leeks and apple vinaigrette are just a sample of what is on offer. Each recipe is accompanied by a full colour photo. Hardcover, 250 pp. $45.00.

Kitchen ScrapsKitchen Scraps
Pierre Lamielle
Pierre A. Lamielle is currently a chef-instructor and food writer, but is also an award winning illustrator, and it is his wonderful and quirky illustrations which first attract one's attention in kitchen scraps. The recipes shouldn't be forgotten however, as they are equally interesting, and as well suited to a beginner as a more confident cook. Cheekily titled dishes such as religious honnandaise which can be used with the blessed eggs of st. benedictus (or eggs benedict, in translation) are irreverently named but straightforward and clearly explained. Full of wonderful colour illustrations. Softcover, 197 pp. $29.95.

A Boy After the Sea Kevin SnookA Boy After the Sea
Kevin Snook
This book was created to raise funds for the Dan Snook Trust Foundation to benefit troubled youths, a charity which came about after author Kevin Snook's son lost his life. The book features many of the world's best chefs offering recipes for fish and seafood, based on what is available in their local lakes, rivers, and seas; from California Alice Waters makes provencal style fish soup, from Ontario Michael Stadtlander makes pan-fried Georgian Bay whitefish, Irish Kevin Thornton makes sea urchin with vegetable brunoise, and Cornwall's Rick Stein makes grilled cod with laska noodles. These are just 4 of the 26 chefs and dishes featured, and along with beautiful photography and a foreward by Heston Blumenthal, this is an excellent book for chefs or seafood enthusiasts. Hardcover, 232 pp. $55.00.

Earth to TableEarth to Table

Jeff Crump & Bettina Schormann
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00. Watch the CBS TV video.

Vancouver Cooks 2 Vancouver Cooks 2
Chefs' Table Society of British Columbia
Why is it we see more chefs' books coming from Vancouver than Toronto these days, its not as if we don't have top notch chefs here? Publishers take note! Meantime this is volume two from this successful group. The chefs' are organized into four sections, Local, Seasonable and Sustainable; Innovative and International; The Rising Stars; The Culinary Vanguard. A great idea that works well with all egos in check! Foreward by Vicki Gabereau. Softcover, 250 pp. $40.00.

The MenuThe Menu
David Laris & Dean Brettschneider
This book is the culmination of the talents of two chefs; David Laris is an internationally renowned chef and Dean Brettschneider is an award winning baker. Together they aim to provide the home cook with 15 five-course menus for at home entertaining with a restaurant feel. For example, menu one from the chapter 'New Comfort Food' features risotto of porcini mushrooms, chicken breast & mascarpone with crispy skin & lemon foam, as well as chocolate & blue cheese tortellini with vanilla ice-cream, crunchy praline & caramel sauce. One for an experienced cook. Colour photography throughout. Hardcover, 215 pp. $48.95.

Blue Water Cafe: SeafoodBlue Water Cafe: Seafood

Frank Pabst
Frank Pabst, Vancouver chef and owner of Blue Water Cafe lets us in on his culinary secrets. We can now indulge in delectable dishes, including Alaskan King Crab Panna Cotta or Smoked Albacore Tuna Terrine. With detailed instructions about ingredients Pabst brings out the chef in all of us. Hardcover, 201 pp. $45.00.

One Pot FrenchOne 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 SpiritThe 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 GrillCioppino'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 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 AlbumAu 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. Softcover $40.00.

Chapeau!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: 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.

Vij's Elegant and Inspired Indian CuisineVij's Elegant and Inspired Indian Cuisine

Vikram Vij and Meeru Dhalwala
Indian by birth, European by culinary training, Vikram Vij fuses the two cultures into addictively unique dishes. Seared striped bass with sour cream curry, sautéed Brussels sprouts with red bell pepper, paneer and cashews and beef short ribs in cinnamon and red-wine curry are typical creations. Colour photos. Softcover, 205 pp. $40.00. Watch the CBS TV video from 2010.

Wild SweetsWild 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.

Lumiere LightLumiere 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 CanadaThe 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 KitchenIn 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 LumièreRob 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.

Feenie’s	Feenie’s
Rob Feenie
Like Gordon Ramsay and Bill Granger, celebrated Vancouver chef, Rob Feenie, embraces simplicity in his third book. Homemade granola, the Feenie burger, duck confit salad, and banana cream pie will keep you cooking and eating deliciously through brunch, lunch and dinner. Paper, 146 pp, $35.00.

Back to top

The Cookbook Store Community Read our blog Follow us on twitter Find us on facebook Bookmark and Share
In Canadian Cookbooks
New & Featured
Classic Canadian
Canadian Chefs
Canadian General - Alphabetically by author
A to C
D to H
I to M
N to R
S to Z
Canadian Chefs/ Professional Books
North America
Austrailia / New Zealand
Professional Books
Canadian TV Chefs
TV Chefs

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018


Please note that all prices are in Canadian dollars, and are subject to change without notice.

Chefs / Baking, Desserts & Bread / Canadian / Drinks / Entertaining / General
Herbs, Spices & Condiments / International / Kids / Literary / Health & Nutrition / Machines
Professional / Restricted Diet / Reference / Single Subject / TV Chefs / Vegetarian

Best Sellers / New Books / Our Picks / Awards / Events / Recipes / Online News
Interviews with... / Ready to Order?
/ How to Reach Us / Links / Search the Site

Paddler Productions websites
The Cookbook Store
/ TheatreBooks

Last modified March 18, 2013 .