James Darcy – författare

This visually delightful full-colour book features 75 recipes that reflect the regional cuisine of Alberta. The recipes also include folkloric, historic and anecdotal information about the recipes and the food products from which they are made.

This visually delightful full-colour book features 75 recipes that reflect the regional cuisine of Ontario. The recipes also include folkloric, historic and anecdotal information about the recipes and the food products from which they are made.

Harvest time in Canada means vibrant autumn colours and a rich bounty of produce from gardens and farmers' markets. Pumpkins, wild mushrooms, corn, apples, cabbages and cranberries are just some of the ingredients that go into these 75 great recipes that reflect new twists on our traditional fall fare. Included are recipes for appetizers and snacks, entrees, sides, sweets and drinks: * Pumpkin ravioli in cider broth * Wild mushroom crostini with port reduction * Endive, pear and walnut salad with rosemary vinaigrette * Elk bourguignon * Maple black pepper quail * Rich descriptions of food lore, origins of ingredients, tips, history and sources accompany the recipes, along with beautiful photography.

The right sauce can elevate a dish from mundane to magical. Whether it is a creamy French Hollandaise, a classic British Mint Sauce or a fiery Indian Vindaloo, the sauce is what really gives a dish it's flavour. With this new collection from Company's coming, you can master the art of sauce-making in your own kitchen. Why rely on store-bought sauces when you can create your own healthier versions at home with fresh ingredients and no artificial flavours or fillers. From the classic French sauces to the aromatic sauces of India and South America, this book contains recipes from around the globe. Learn about their history, as well as helpful tips on how to prepare and serve them.