Taste Canada 2013: Single-subject cookbooks

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English 


book-kale-96.jpgThe Book of Kale: The Easy-to-Grow Superfood by Sharon Hanna

Kale-evangelist Sharon Hanna provides more than 80 simple but superb recipes. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically -- as edible landscaping, on balconies and boulevards and even indoors.

TRY: North by Northwest features a recipe from The Book of Kale

                                 Recipe: Kale chips from The Book of Kale



complete-preserving-book-96.jpgThe Complete Preserving Book by The Canadian Living Test Kitchen

The ultimate canning reference, packed with the best tested-til-perfect preserves ever created by the Canadian Living Test Kitchen. You'll even find seasonings and liqueurs that preserve the fresh taste of summer's bounty. With step-by-step photos, up-to-date techniques and Canadian Living's cooking expertise.


vegetarian-quinoa-cookbook-96.jpgThe Vegetarian's Complete Quinoa Cookbook by Mairlyn Smith

This book features over 125 recipes, contributed by professional home economists, for quinoa-based meals that can take you right through the day. Every recipe is complemented by a full nutritional profile and is less than 500 calories. Many of the recipes are gluten free. 

Recipe: Mexi Meatless Shepherd's Pie from The Vegetarian's Complete Quinoa Cookbook

Recipe: Fruit and Nut Clusters from The Vegetarian's Complete Quinoa Cookbook



French


desserts-de-patrice-96.jpgLes desserts de Patrice by Patrice Demers

Le chef pâtissier Patrice Demers vous guide étape par étape dans la réalisation des grands classiques de la pâtisserie.

TRY: Recettes de Patrice Demers



ricardo-96.jpgLa mijoteuse: de la lasagne à la crème brulée by Ricardo Larrivée

Ricardo est tombé en amour avec la mijoteuse en créant ce livre de cuisine, lui qui la boudait depuis longtemps! Il nous propose des recettes savoureuses, allant du chou farci étagé à la joue de veau braisée aux figues en passant par les côtes levées et la traditionnelle lasagne. Tout se veut simple à préparer, goûteux et économique. Et pour les dents sucrées, de belles surprises telles que les brownies, la crème caramel et le gâteau au fromage. De quoi sortir la mijoteuse de son rôle traditionnel!

                                 TRY: Recettes de Ricardo Larrivée



cabane-a-sucre-96.jpgCabane à sucre Au pied de Cochon: Le sirop d'erable by Martin Picard

Cabane à sucre Au Pied de Cochon est un livre qui porte sur un produit d'exception, sur la rencontre d'un grand chef avec un sucre naturel et rare. À mi-chemin entre le livre d'art et l'encyclopédie culinaire, cet ouvrage est aussi unique que la réputation internationale du restaurant Au Pied de cochon.

WATCH: Kitchen Q&A with Martin Picard on Steven and Chris

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