Book Description
Billed "The Crazy Canuck"by GQ Magazine, but known as "King of the Q"closer to home, Chef Ted Reader has been widely acclaimed for his cooking's cheeky inventiveness and fabulous flavours.
Sticky Fingers and Tenderloins is a collection of Ted's favourite recipes — on and off the grill. You'll marvel at his decadent and delicious foot-high burger, Margarita Wings, Root Beer Ribs, Cinnamon-Skewered Scallops with Peach-Orange Salsa, Devil's Brewed (and beer steamed) Roast Chicken and his Rocketship 7 Peanut Butter and Jelly Steaks. But that's only the tip of the skewer! Besides finger-licking rib, steak and fish recipes (Cedar-Planked Beef Tenderloin Stuffed with Blue Cheese and Apple Cider BBQ Atlantic Salmon, to name a couple), there are sultry sides such as Baked Sweet Potatoes with Maple Orange Butter and Southern Corn and Cheddar Pudding. You'll also find Ted's heavenly beginnings, including an incredible Shrimp Parfait and show-stopping Infiniti Dip, with 25-plus layers of cheese, salsas and guacamole.
About the Author
Ted Reader is an award-winning chef, author and product developer. He spent five years as the executive chef of President's Choice, where he helped develop such products as the PC Real Jerk Wings and PC Thick and Cheesy Burgers along with developing the recipes in the
Dave Nichol Cookbook and the
PC Barbecue Cookbook. He is now the host of two television shows, CTV's "King of the Q" and PBS's "The Grilling Meister," where he demonstrates his flair for making cooking easy and entertaining. His many bestselling cookbook titles include
Sticks and Stones: The Art of Grilling on Plank, which won the Cuisine Canada's silver medal,
Sticky Fingers & Tenderloins and
Hot, Sticky and On Fire. Ted lives in Toronto.
