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Canadian Cooking


Native American Recipes

Native American Recipes List price: $1.99
Author: John Wisdomkeeper

Gifts from the Grandmothers. Recipes gathered from elders by John WisdomKeeper during his journeys written about in the WisdomKeeper Collection and Metis Travels, includes herbal remedies, their uses and preparation instructions.

Gifts from the Grandmothers. Recipes gathered from elders by John WisdomKeeper during his journeys written about in the WisdomKeeper Collection and Metis Travels, includes herbal remedies, their uses and preparation instructions.

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The Art of Living According to Joe Beef: A Cookbook of Sorts

The Art of Living According to Joe Beef: A Cookbook of Sorts List price: $40.00
Lowest new price: $24.32
Lowest used price: $22.95
Author: David McMillan

Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
 
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
 
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

Featured Recipe: Hot Oysters on the Radio

Serves 4

Ingredients
12 big, meaty oysters
Coarse salt for partially filling pan
4 slices bacon, finely diced
¼ cup (120 g) peeled and finely diced small potatoes
1 clove garlic, finely chopped
2 egg yolks
1/3 cup (80 ml) whipping cream (35 percent butterfat)
1 tablespoon chopped fresh chives
¼ cup (30 g) finely grated aged Cheddar cheese
Salt and pepper
¼ cup (30 g) dried bread crumbs
¼ cup (55 g) unsalted butter, cut into 12 equal pieces

Instructions
1. Shuck the oysters, pouring the liquor into a cup and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt, put it in the oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This will help to accelerate the cooking process.

2. Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat.

3. In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter.

4. Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.

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Rebar: Modern Food Cookbook

Rebar: Modern Food Cookbook List price: $29.95
Lowest new price: $17.62
Lowest used price: $12.59
Author: Audrey Alsterburg

Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book!

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Au Pied de Cochon: The Album

Au Pied de Cochon: The Album List price: $40.00
Lowest new price: $26.31
Lowest used price: $20.13
Author: Martin Picard

Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.

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The WisdomKeeper Collection

The WisdomKeeper Collection List price: $2.99
Author: John Wisdomkeeper

GIFTS FROM THE GRANDMOTHERS
It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.

GIFTS FROM THE GRANDMOTHERS
It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.

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The Anne of Green Gables Cookbook

The Anne of Green Gables Cookbook List price: $6.99
Lowest new price: $86.54
Lowest used price: $0.71
Author: Kate McDonald

Inspired by the most famous of all Canadian children's books, L.M. Montgomery's Anne of Green Gables,this cookbook combines easy step-by-step recipes with charming watercolours of Anne and her friends and quotations from three of the ever-popular Anne books. Never before have good things to eat and drink been so successfully derived from cooking episodes in children's literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake' and 'Diana Barry's Favourite Raspberry Cordial,' these delicious treats will be fun to make--and they'll be sure to turn out well because they were kitchen-tested by a twelve-year old who had perfect results!

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A Canadian Cookbook - Quebec Cuisine (James newton cookbooks)

A Canadian Cookbook - Quebec Cuisine (James newton cookbooks) Author: James Newton

Quebec cuisine brings together the distinct Quebec dishes and fine French dishes in a celebration of this unique Canadian City. Enjoy the cities famous dishes and the culinary delights of French cooking all wrapped up in this wonderful ecookbook.

For more'Jay Rai's Kitchen' asian ecookbooks or 'James Newton' ecookbooks search the amazon kindle bookstore or visit: www.springwoodemedia.net

Quebec cuisine brings together the distinct Quebec dishes and fine French dishes in a celebration of this unique Canadian City. Enjoy the cities famous dishes and the culinary delights of French cooking all wrapped up in this wonderful ecookbook.

For more'Jay Rai's Kitchen' asian ecookbooks or 'James Newton' ecookbooks search the amazon kindle bookstore or visit: www.springwoodemedia.net

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The Flavours of Canada: A Celebration of the Finest Regional Foods

The Flavours of Canada: A Celebration of the Finest Regional Foods List price: $19.95
Lowest new price: $12.00
Lowest used price: $4.97
Author: Anita Stewart

Anita Stewart takes readers on a full-flavored pan-Canadian culinary journey in this tantalizing winner of two Cuisine Canada Book Awards. Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the best of the country’s regional cooking. Exploring Canada’s five major gastronomic regions, Stewart provides recipes and vignettes from each. Illustrated with 130 color photographs, The Flavours of Canada reveals the beauty of the land and the wealth of Canada’s culinary heritage.

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The Canadiana Cookbook: A Complete Heritage of Canadian Cooking

The Canadiana Cookbook: A Complete Heritage of Canadian Cooking Lowest used price: $0.40
Author: Jehane Benoit

Whitewater Cooks

Whitewater Cooks List price: $29.95
Lowest new price: $29.95
Lowest used price: $41.34
Author: Shelley Adams

Great recipes from a celebrated resort.

Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors.

With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the café's selection of top sellers -- from warming soups to desserts -- indulging in such culinary favorites as:

  • Whiskey-smoked salmon chowder
  • Ymir curry bowl
  • Whitewater veggie burger
  • Runaway train wrap
  • Peppercorn, brandy and gorgonzola sauce
  • Crackle top snowy mountain cookies
  • Whitewater brownies.

Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.

(20070829)

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