“The book features personal food memories and stories along with favourite recipes by 46 East Coast Musicians including: Melanie Doane, Lennie Gallant,In Flight Safety, The Stanfields, Thom Swift, Meaghan Smith, Al Tuck, Rich Aucoin, Molly Thomason, RyLee Madison, Jenn Grant, Ruth Minnikin, Gypsophilia and many more! Most of us have gathered together in a kitchen around the snacks and meals, sharing songs or stories with friends and company and this book is an extension of that in many ways.
Expect stories from the road, personal stories of why a recipe is so special or perhaps just a funny association with a particular recipe. Lana Grantalong with a variety of Cook Book guest musicians are excited to bring this, “East Coast Story Cook Book” to life with concert launches.” – publisher Halifax Tastes: recipes from the region’s best restaurants by Liz Feltham(M)
“Halifax Tastes is the newest installment in the popular Tastes series. Halifax is famous for its flavourful seafood but as the largest city in the Maritimes, it should be no surprise that Halifax also boasts plenty of variety when it comes restaurants. From zesty Italian to spicy Thai, from tangy Chinese to carefully presented Japanese, from delightful Greek to classic Canadian cuisine, there is sure to be a restaurant to suit everyone’s liking. Easy access to Halifax’s much loved farmers’ market has allowed many of the area’s chefs the freedom to add local, fresh ingredients to their menus. Liz Feltham has chosen 27 restaurants from Halifax and Dartmouth so you can find a great spot to eat no matter where you are located. Featuring tried and tested recipes and approximately 60 mouth-watering photographs of the food and the scenery, Halifax Tastes will tempt your taste buds and give you some fantastic ideas for where to eat on a night on the town. ” – publisher
“Cooking with One Chef One Critic comes from the hosts of the hit television series One Chef One Critic. This cookbook features 120 mouth-watering recipes and dozens of photographs from the popular television show. Many recipes are from One Chef One Critic, while others are personal favourites from guests and friends. The extensive variety of dishes in this book will impress anyone with a passion for food and cooking.” – publisher
“Focusing on soups and sauces that form the basis of most good recipes – which, of course are included here. Everything you need to know about making good soup stock – beef, pork, fish, veggie – and sauces – white, velouté, glace, fruit purée – then turning them into a soups and stews, risotto and bouillabaisse. Paul writes recipes like he’s talking to you in your own kitchen. Whether it’s common-sense stuff, like “There’s no sense in wasting time in producing a fine dice of vegetables if your end product is going to be puréed,” or quips like “When it comes to stocks, size does matter,” Lucas adds as much zest to the writing of recipes as he does to the recipes themselves.” – publisher
