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Product Description
Review
"Craig Flinn encourages diners to sample their country's unique flavours!" (John Tattrie Halifax Magazine 20100113)
"Canadian chefs from coast to coast to coast are reinventing this kind of cooking with seasonal, local ingredients and innovative techniques, as Halifax author and chef Craig Flinn deliciously demonstrates in his new book Fresh Canadian Bistro" (New Brunswick Telegraph 20091115)
"So much diversity, so many flavours, so inspirational. And so attractively priced." (Kelowna.com Canwest News Service 20091029)
"This book is a great way to follow the best Canadian chefs from coast to coast and bring them home with you." (Ruth Daniels www.cookbooks4everykitchen.com )
"Catering to the way that Canadians are shopping and cooking now, the recipes in Fresh Canadian Bistro showcase the quality and flavours of market fresh and locally obtained seafood, meat, vegetables and fruit." (Atlantic Books Today )
"We commed Mr. Macnutt on this beautiful book that will be of great interest to students, teachers and all Islanders." (Sally Cole The Guardian )
Product Description
Top chefs across Canada are reinventing bistro cooking, using the best of seasonal, local ingredients in creative menus with innovative, affordable dishes that are relatively simple to prepare. Catering to the way that Canadians are shopping and cooking now, the recipes in Fresh Canadian Bistro showcase the quality and flavours of market fresh and locally obtained seafood, meats, vegetables and fruit.
Author Craig Flinn, chef of Chives Canadian Bistro in Halifax, has persuaded many of Canada's leading chefs to share some of their best recipes for this collection. Among the 35 contributors are Michael Smith (Food Network); Jamie Kennedy (Jamie Kennedy at the Gardiner & Wine Bar, Toronto); Ned Bell (Cabana Grill, Kelowna); Martin Ruis Salvador (Fleur de Sel, Lunenburg); Paul Rogalski (Rouge, Calgary); Antony Walsh (Canoe, Toronto); and Michael Allemeier (Mission Hill Winery,Okanagan).
The dishes include Foie Gras Poutine (Black Cat Bistro, Ottawa) and Okanagan Fruit Upside Down Cake with Lemon Thyme Ice Cream (Cabana Grille, Kelowna). Dishes showcase choice ingredients, such as Smoked Wild Arctic Char, Crab and Asparagus Wraps (Ray Lovell, Nunavut); Buffalo Mozzarella, Heirloom Tomato and Polenta Salad (Millcroft Inn, Alton-Caledon); and Rhubarb Glazed Scallops (Rhubarb Grill, Indian Harbour).
The 80 recipes have been tested and adapted for home use. To stress the commitment to fresh local ingredients, they are keyed to the appropriate season.
Full-colour photography throughout the book will encourage home cooks to try these delicious and innovative dishes.
(20201020)
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