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Canadian Living: The Barbecue Collection: The Best Barbecue Recipes from Our Kitchen to Your Backyard Paperback – Apr 20 2010

4 customer reviews

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Product Details

  • Paperback: 552 pages
  • Publisher: Juniper Publishing (April 20 2010)
  • Language: English
  • ISBN-10: 0980992494
  • ISBN-13: 978-0980992496
  • Product Dimensions: 20.4 x 3.2 x 25.3 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #342,868 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

About the Author

Andrew Chase is contributing food editor of Canadian Living Magazine, where he has developed recipes for more than 10 years. He is also food editor of Homemakers magazine since 2004. A critically acclaimed chef in Toronto, he has authored several cookbooks, including the Asian Bistro Cookbook and The Blender Bible. He focuses his food interests on authentic and creative international cooking. A former sinologist, he has particular interest and expertise in Chinese and East Asian Cuisines.

The Canadian Living Test Kitchen combines the talents of Canada's top food specialists in the country's largest media test kitchen. these specialists research, develop, test and retest recipes to make your cooking life easier and more pleasurable.

Excerpt. © Reprinted by permission. All rights reserved.

Indian Hot Wings with Mint Dipping Sauce

1/4 cup (50 mL) coriander leaves, minced
2 tbsp (25 mL) curry paste
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) ground ginger
3/4 tsp (4 mL) turmeric
3/4 tsp (4 mL) ground coriander
1/4 tsp (1 mL) salt
2 lb (907 g) chicken wings, tips removed
Mint Dipping Sauce*


In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt.

Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce.

* Mint Dipping Sauce

1/3 cup (75 mL) Balkan-style plain yogurt
1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried)
2 tsp (10 mL) lemon juice
1 tsp (5 mL) minced seeded jalapeño peppers
1/4 tsp (1 mL) ground cumin
1/4 tsp( 1 mL) pepper
1 pinch granulated sugar
1 pinch salt

In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt.

Caprese Pizza with Bacon

Pizza on the grill? Yes, you’ll be hooked, once you try our Caprese Pizza with Bacon. With a homemade basil pesto, fresh mozzarella and bacon, it’s a late summer masterpiece (when tomatoes and basil are at their peak).

6 slices bacon
4 oz (113 mL ) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza*
1 tomato, sliced into 1/4-inch(5mm)thick rounds
2 tbsp (25 mL) sliced fresh basil


Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.

Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.

On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.

Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.

Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.

Spread with pesto; top with tomato, bacon and cheese.

Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.

* Basil Pesto for Pizza

1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1 garlic clove, minced


In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

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2 of 2 people found the following review helpful By C. D'amours on June 9 2010
Format: Paperback
Every recipe is great, the first week I made 4 recipes and they were all wonderful. Had a party with a couple of different recipes including an amazing red patato and radish salad. Everyone wanted the recipe. Great gift, great recipe book, really my favorite ever.
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Format: Paperback
Ever heard of a memory dump? This is a recipe-dump. Also, it is like the third or fourth edition/revision, although that info is buried in the back of the book.
barbecue collection? ok, maybe sort of, kind of.
a lot of recipes having nothing to do with grilling.
their skimpy intro on the basics talks about gas vs. charcoal. hello!? how about wood grilling? really.
a 2-page cover on `the basics'? ok, ok, that's how it was as done a million years ago.
hey, check out cooks illustrated grilling cook book, or 'Charred & Scruffed (Adam Lang); or seven fires (Francis Mallman).
even the recipes, hey, there are some good ones, but who has time to sift through 300-400 recipes, giving only lip service to grilling. beets? ok, a recipe for beet salad. well, how about grilling beets?
cauliflower? nary a mention.
nice recipe for grilled radicchio, but really, that's it?
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Format: Paperback
I bought this as a Christmas gift for one of my sons and he says it is a fantastic book.Love the pics in it and the variety of recipes.
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By Mary Thomson on July 4 2015
Format: Paperback Verified Purchase
Excellent cookbook
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Most Helpful Customer Reviews on (beta) 1 review
Best Barbecue book around. June 27 2013
By peggy Chase - Published on
Format: Paperback Verified Purchase
This cookbook is not only beautiful, but it actually has recipes that are simple, yet delicious. The pictures are superb and the recipes are written so even a non-cook can follow them. I have made many dinners from the recipes and they have all exceeded my expectations. Give it a try, you will not be disappointed.