Canadian TV Chefs
 Pitchin' 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.
 Back To Baking
Anna Olson
A very simple and elegant book with detailed instuctions and side notes to help the baker stay on track. The book contains mouthwatering pictures to shoot for and to provide exemplars. Anna provides basic baking tips to give you the best results. Hardcover, 330 pp.
 Everyday Exotic: The Cookbook
Roger Mooking
A great entertaining cookbook! Everyday Exotic is a well laid out book with very eye catching pages that make you want to keep reading. This book gives the great oppertunity of learning about different food around the world and how they are prepared. More than 50 exeptional ingredients are featured in the cookbook such as coconut, chipotle, cajun and mnay more. Softcover, 184 pp. $29.95. Watch the CBS TV video.
 Dinner Chez Moi
Laura Calder
Food Network celebrity chef Laura Calder's latest book drifts away from a strictly French repertoire and focuses on the hospitality of hosting others at mealtime. While the concept may be a bit of a change, Laura's writing style and prose remain as endearing and entertaining as ever. Fans of her first two books who are a bit skeptical about this change in theme should fear not, as Calder still manages to incorporate some classic French technique into recipes. $39.99.
 Made in Italy
David Rocco
David Rocco continues to extoll the virtues of his native cuisine in the follow-up to his previous book Dolce Vita. Family recipes mingle amongst original creations for a mix of modern and old-school Italian cuisine. The constant is a true appreciation for all things Italian and the way that the food brings people together. $39.99.
 Fabbrica
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 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.
 Glutton for Pleasure
Bob Blumer
We have enjoyed Bob's creative and uninhibited approach since he first stepped through our doors at least 20 years ago! His enthusiasm still abounds. In this latest book we read the stories behind the meals - lamb cupcakes anyone! And of course the toastermobile. A fun romp through the kitchen. Softcover, 272 pp. $29.95.
 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.
 French 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.
 The Best of Chef at Home
Michael Smith
Chef Smith is probably Prince Edward Island's most recognizable figure after Anne of Green Gables! His enthusiasm is hard to resist on TV and in his cookbooks. This is his most ambitious book in visual presentation and will appeal not only to his fans but those who like satisfying, yet uncomplicated recipes. His use of local ingredients and a sustainable kitchen philosophy is much in evidence whilst giving lots of freedom for variation. Softcover, 258 pp. $29.95.
 Fresh with Anna Olson
Anna Olson
The popular Food Network star shows how cooking evolves over the course of a year as different ingredients become available. From green bean griddle cakes to a warming potato soup with bacon and cheddar, Anna gives us a seasonal take on comfort food. Still, it is her love of baking that always draws us in with treats like mini cherry pies and butterscotch white chocolate brownie bites. Colour photos. Softcover, 199 pp, $29.95.
 Meals for Every Occasion
Ricardo
Just in case you’ve misplaced your appetite, take a flip through this book. French-Canadian, Ricardo Larrivee is a Food Network regular and has a knack for simplifying recipes while keeping things interesting. His latest, slightly oversized offering is a treat to look though with delectable photography and playful layout. Fans will recognize various recipes from the television series as well as some welcome new additions.
 French Taste
Laura Calder
After a decade in France, Laura Calder is back in North America combining French chic and elegance with fusion elements –a dash of the Middle or Far East—so popular with cooks on this side of the Atlantic. She has prepared many of these straightforward recipes on her popular television show French Food at Home. The uncluttered layout makes this an easy book to use. Colour photos. Hardcover, 309 pp. $38.95.
 The Main{recipes}
Anthony Sedlak
The popular Food Network host showcases an ingredient - lamb chops, trout, ricotta, lentils, oregano - then demonstrates how to build a complete meal around it. Beyond that, the “timing is everything’’ boxes that accompany each recipe ensure that each recipe is ready at the same time and with the least hassle. Colour photos. Softcover, 200 pp, $29.95.
 In the Kitchen with Anna
Anna Olson
Food Network star and co-owner of a growing food company based in the Niagara peninsula, Anna Olson brings contemporary flare to traditional seasonal cooking. While we usually think “baking” when we hear Anna’s name, in this book she is cooking up everything from porridge to lemon melon seed pasta to skate wing with capers and brown butter. Along with a comprehensive index, there is a list of recipes with page numbers at the beginning of each section. Colour photos.
Softcover, 222 pp. $29.95.
 David Rocco's Dolce Vita
David Rocco
This is the classic story of a young lad being drawn to his grandmothers, the nonne on summer trips to Italy. A debt of gratitude to them as they have inspired a love of simple Italian food in Rocco. Lavish photography make you want to hop on the next plane! Hardcover, 368 pp. $39.95.
 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.
Back to top |
Dish Entertains 
French Food at Home 
One Pot Italian Cooking
Cooking For Two
More Grilled To Perfection 
Grilled to Perfection
Another Cup of Sugar
Rose
Reisman’s Secrets for Permanent Weight Loss
Eat,
Shrink & Be Merry 
Anna & Michael
Olson Cook at Home
Chef
at Home 
Ted
Reader On Fire in the Kitchen 
Sugar 
Fearless
in the Kitchen 
The
Art Of Living Well 
Hot, Sticky and On Fire