Rob Feenie's Casual Classics
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.
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.
Rob Feenie Cooks
Like the French Laundry, Charlie Trotter's and Le Bernardin, Vancouver's
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.
beef tenderloin with chanterelles and a shallot and caper jus.
Bobby Flay's Bar Americain Cookbook
One of America's iconic chefs reinvents classic culinary Americana to refresh the old favorites and experience something new. Flay transplants and transposes favorite recipes from his New York restaurant and invites home cooks to try out his dishes for friends and family. Hardcover, 259 pp. $37.95.
Bobby Flay's Burgers, Fries & Shakes
Bobby Flay, Stephanie Banyas & Sally Jackson
Bobby Flay shows off his true area of expertise with numerous takes on burgers, fries, and shakes that will surely have you reaching for the Tums. With only a few turns through this book, you'll have a hankering for a burger, fries, and maybe a Toasted Marshmallow Milkshake. A great book to have this barbecue season with enough pictures to set off a craving everytime you look though the pages. Hardcover, 160 pp. $30.00.
Bobby Flay's Mesa Grill Cookbook
Since opening his first Mesa Grill in 1991, Bobby Flay has been the “face” of
contemporary southwestern cooking with its mélange of hot, smoky, earthy,
and sweet flavours. The recipes range from mango-glazed bacon to smoked shrimp
cakes with roasted corn and poblano relish and cilantro vinaigrette. Desserts
are high on the gooey, sticky scale: e.g., chocolate custard corn pone with freshly
whipped cream and a warm chocolate cake with dulce de leche. Colour photos. Hardcover,
278 pp. $44.00.
Fresh and Frugal
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 Canadian Bistro
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 Ottowa, 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 and Local
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.
Trying to find cookbooks from Latin America can prove difficult once you leave typical Mexican fare. So to have a whole book dedicated to Latin desserts is a wonderful addition to the pastry chef's shelf. Flores's talents as an executive pastry chef shine here but recipes are doable for the home chef as well. Filled with delicious recipes for flans, cakes, ice creams, and a variety of tropical fruit desserts - its amolst worth buying just for the picture of chocolate crepes with dulce de leche and vanilla bean ice cream. Yum! Hardcover, 266 pp. $37.00.
Olives & Oranges
Sara Jenkins & Mindy Fox
Sara is the daughter of the respected food writer Nancy Harmon Jenkins (Cucina del Sole, $34.95). The younger Jenkins's cuisine is rooted in the family time spent living around the Mediterranean, hence the subtitle "Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond". Porchetta, opening this fall, will be Sara's first NYCity restaurant. Hardcover, 372 pp. $39.95.
Terrance Brennan & Andrew Friedman
The owner of New York's Picholine and Artisanal demonstrates
that the best cooking comes from fine ingredients and a mastery
of basic skills. While flavour almost leaps off the page in the
main course section, it
is Brennan's desserts that show real innovation -- tomato tart
with basil ice cream, chocolate soup with orange curd napoleon.
Colour photos. Hardcover, 324 pp, $38.99.
Portale Simple Pleasures
Alfred Portale & Andrew Friedman
Besides his great achievement at the Gotham Bar and Grill, Alfred Portale s great
genius lies in an ability to translate restaurant dishes for the home cook..
He also makes the oldie pasta look appealing as in fettuccine with preserved
tuna, capers, and olives or pappardelle with braised lamb shank and fontina.
Colour photos. Hardcover, 262 pp, Call for availability.
Valenti's Soups, Stews And One-Pot Meals
Tom Valenti & Andrew Friedman
This easy-going book from the chef at Ouest and Cesca in New York City displays
slow-cooked, satisfying meals from one pot. Perfect for chilly autumn and snowy
winter days. Softcover, 268pp., $21.95.
Welcome to My Kitchen
Tom Valenti and Andrew Freedman
Valenti, of Ouest in NYC. draws on the familiar southern Italian flavours of
his grandmother's kitchen in this robust book. Includes techniques for the
home chef. Good choices: Goat
Cheese Ravioli with Tomato, Bacon and Basil, and Crabs with Corn and Green
Onion Risotto and Bacon Dice. 326 pages. Call for availability.
Tru Rick Tramonto
Rick Tramonto with Gale Gand and Mary Goodbody
Building on the popularity of Amuse-Bouche ($53.00), Rick Tramonto shows
what he can do with the rest of meal. Stock up on exotic mushrooms and cook up
a storm. His co-authors are skilled in writing recipes for home cooks so this
book should work equally well for amateurs and professionals. Colour photos.
Hardcover, 352 pp, $45.95.
Gras: A Passion
Micheal A. Ginor
The definitive book on the subject. Glorious photos. $71.99.
One of Vancouver's top chefs and restaurants, winner of Restaurant of the Year four times from Vancouver Magazine. Pacific coast freshness abounds throughout the pages. Wine serving suggestions add to the relaxed atmosphere. Hardcover, 380pp. $38.50.
Professional Cooking Seventh Edition
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. $84.00.
Rick Tramonto with Mary Goodbody
Successful Chicago restaurateur Tramonto has brought the dishes from his popular Osteria di Tramonto, opened in 2006 to our kitchens in this his sixth cookbook. Previous books Tru ($45.95) from the same named restaurant, Amuse-Bouche ($48.95), Fantastico ($44) have all been very popular with the chefs and this one will appeal to both home and professionals alike. Hardcover, 276 pp. $40.00.
Field To Table
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.
This chef has two restaurants in San Francisco, now comes his third book of small plates in the basque tradition as the subtitle explains. Primarily first courses this is definitely small plates with panache. Hardcover, 202 pp. $34.95.
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.
Eleven Madison Park: The Cookbook
Daniel Humm & Will Guidara
What's not to love about this lavish, over the top, too big to fit on the shelf cookbook! The landmark NYC restaurant is showcased beautifully through this book. Harkens back to when French Laundry Cookbook first came out, no compromise in quality and appeals to those who have eaten there, those who aspire to eat there and chefs everywhere! Check out our much longer review on our blog from our resident chef Kevin. Hardcover, 384 pp. $55.00.
Andrew Carmellini and Gwen Hyman
With a resume of cooking at Lespinasse, and Cafe Boulud then a year of living, eating and cooking in Italy, Carmellini came back to New York and opened the acclaimed A Voce restaurant. While the usual recipes are here there are countless exquisite variations on ingredients and dishes. His self deprecating and amusing stories of his kitchen life are quite revealing. Hardcover, 311 pp. $38.50.
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