Items related to Canadian Living Cooks: 185 Show-stopping Recipes from...
Canadian Living Cooks cohosts Elizabeth Baird, Daphna Rabinovitch and Emily Richards have captured Canadians’ hearts with their passion for cooking delicious food that reflects our country’s exciting multicultural quilt.
Novel, fuss-free recipes are the show’s hallmark -- and the cohosts’ cooking philosophy. And that’s why Canadian Living Cooks has been such a runaway success. In this special collection, Elizabeth, Daphna and Emily invite you behind the scenes and share their wit, wisdom and favourite recipes from the show’s past four seasons.
The cohosts love to talk and cook -- preferably at the same time! -- and you’ll discover each one’s enthusiasm for her family’s culinary heritage and her own personal cooking style. Recipes range from family dinners to special-occasion dishes, and each one is sure to become a make-again favourite. Planning to watch the game on TV? Oven-Baked Sesame Chicken Wings are a winning treat. Eager to tempt your taste buds? Sample Traditional Mexican Flan or Portuguese African Chicken and other tastes from around the world. Looking for a rave-review dinner party appetizer? Try Lobster Cocktail with Ginger Vinaigrette. And finish off any meal with a simply sweet or decidedly decadent dessert.
Canadian Living Cooks -- three women in one kitchen have never had more fun!
Novel, fuss-free recipes are the show’s hallmark -- and the cohosts’ cooking philosophy. And that’s why Canadian Living Cooks has been such a runaway success. In this special collection, Elizabeth, Daphna and Emily invite you behind the scenes and share their wit, wisdom and favourite recipes from the show’s past four seasons.
The cohosts love to talk and cook -- preferably at the same time! -- and you’ll discover each one’s enthusiasm for her family’s culinary heritage and her own personal cooking style. Recipes range from family dinners to special-occasion dishes, and each one is sure to become a make-again favourite. Planning to watch the game on TV? Oven-Baked Sesame Chicken Wings are a winning treat. Eager to tempt your taste buds? Sample Traditional Mexican Flan or Portuguese African Chicken and other tastes from around the world. Looking for a rave-review dinner party appetizer? Try Lobster Cocktail with Ginger Vinaigrette. And finish off any meal with a simply sweet or decidedly decadent dessert.
Canadian Living Cooks -- three women in one kitchen have never had more fun!
"synopsis" may belong to another edition of this title.
About the Author:
Born in Stratford, Ontario, Elizabeth Baird graduated from the University of Toronto with a degree in Modern Languages and Literature and pursued a career in teaching for almost 20 years. Cooking and food, however, were overriding passions. And no wonder -- she came from a family of outstanding cooks and bakers for whom food was central to every gathering. Encouraged to combine her love of teaching and food, in 1974 she published her first book, Classic Canadian Cooking (Lorimer), a best-seller that is still in print. Since her appointment as food editor of Canadian Living magazine in 1987, she has edited 25 cookbooks and been honoured with several media and food writing awards. Her reputation for showcasing Canadian products, new Canadian talent and our multicultural food heritage is renowned. So, too, is her belief that food plays an important role in our social fabric. "Sure, we have to eat to live," Elizabeth says, "but food lovingly prepared and lovingly shared encourages us to connect with each other and to nurture and sustain our rituals, traditions and heritages."
What started as quality time spent with her mom baking cookies and concocting stews grew into an all-consuming passion that fuelled a career and a life-long love affair for Daphna Rabinovitch. Raised in Ottawa and Montréal, Daphna earned an undergraduate degree in Political Science and Economics at the University of Toronto and a graduate degree in Journalism at Carleton University in Ottawa, but what seemed bred in the bone compelled her to move to San Francisco to train as a chef and pastry chef at the famed Tante Marie's Cooking School. After that came a stint teaching classical Italian cooking alongside Lorenza de' Medici in Tuscany, Italy. She worked as a senior pastry chef in Toronto for several years before joining Canadian Living Magazine, first as Test Kitchen manager and later associate food editor. She is the editor of Canadian Living Cooks Step by Step, which won the Cuisine Canada Cookbook Award in 2000. Says Daphna, "The simple truth is I adore food -- the historical, sociological and cultural aspects of it, the preparation and the enjoyment of it. I get excited about showing viewers how to transform Canada's bounty into delicious everyday and special-occasion meals."
A native of Sault Ste. Marie, Ontario, home economist Emily Richards started making bread and pasta at her grandmother's knee when she was only three. Food has always been the touchstone in Emily's family, who trace their roots to southern Italy, so no one was surprised when she decided to pursue a degree in Home Economics at the University of Western Ontario in London, specializing in food and nutrition. Upon graduating, Emily joined the Canadian Living Test Kitchen in 1996. After sharing her fresh approach to memorable meals on Canadian Living Television, she went on to contribute her expertise as cohost of Canadian Living Cooks. Her enjoyment of teaching grew out of working alongside Bonnie Stern at her cooking school, where she assisted many renowned chefs and authors. Emily nourishes her life with food and family, whether it's preparing dishes at home or at the many cooking classes she presents. "I live by a very simple philosophy: live, love, cook!" says Emily. "The love of food is the core of my life, and I want to invite everyone to enjoy the experience."
Excerpt. © Reprinted by permission. All rights reserved.:
What started as quality time spent with her mom baking cookies and concocting stews grew into an all-consuming passion that fuelled a career and a life-long love affair for Daphna Rabinovitch. Raised in Ottawa and Montréal, Daphna earned an undergraduate degree in Political Science and Economics at the University of Toronto and a graduate degree in Journalism at Carleton University in Ottawa, but what seemed bred in the bone compelled her to move to San Francisco to train as a chef and pastry chef at the famed Tante Marie's Cooking School. After that came a stint teaching classical Italian cooking alongside Lorenza de' Medici in Tuscany, Italy. She worked as a senior pastry chef in Toronto for several years before joining Canadian Living Magazine, first as Test Kitchen manager and later associate food editor. She is the editor of Canadian Living Cooks Step by Step, which won the Cuisine Canada Cookbook Award in 2000. Says Daphna, "The simple truth is I adore food -- the historical, sociological and cultural aspects of it, the preparation and the enjoyment of it. I get excited about showing viewers how to transform Canada's bounty into delicious everyday and special-occasion meals."
A native of Sault Ste. Marie, Ontario, home economist Emily Richards started making bread and pasta at her grandmother's knee when she was only three. Food has always been the touchstone in Emily's family, who trace their roots to southern Italy, so no one was surprised when she decided to pursue a degree in Home Economics at the University of Western Ontario in London, specializing in food and nutrition. Upon graduating, Emily joined the Canadian Living Test Kitchen in 1996. After sharing her fresh approach to memorable meals on Canadian Living Television, she went on to contribute her expertise as cohost of Canadian Living Cooks. Her enjoyment of teaching grew out of working alongside Bonnie Stern at her cooking school, where she assisted many renowned chefs and authors. Emily nourishes her life with food and family, whether it's preparing dishes at home or at the many cooking classes she presents. "I live by a very simple philosophy: live, love, cook!" says Emily. "The love of food is the core of my life, and I want to invite everyone to enjoy the experience."
Introduction
Passion. Without a doubt, that’s the main ingredient simmering in the studio of Canadian Living Cooks. That’s because the three of us take great pride in dishing up smart solutions to everyday cooking challenges for our Food Network Canada viewers. We emphasize superb ingredients, fresh flavours and streamlined techniques, funnelling our collective experiences as cooking teachers through the camera to make each episode inspirational for novice and experienced cooks alike. And as our viewers know, we share a lot of laughs while stirring, sautéing and sampling together. After all, we firmly believe that both preparing and sharing great food should be a most pleasurable experience.
This compendium features our favourite recipes from Canadian Living Cooks, with a behind-the-scenes peek at the action in the studio. We work closely with the talented team of producers to plan episodes based on frequently asked questions, on trends and on new dishes we just can’t wait to share. We’re also proud that many of the recipes draw on our enthusiasm for our families’ heritage and rich culinary roots. Themes range from retro desserts to root vegetables, from birthday parties to braising, from easy eggs to exotic fish, from Mexico to the Middle East, from trendy Thai to traditional pie. Good-quality ingredients are a focus, and we are always eager to share our tips on how to shop for them and make the most of them.
We have grouped the recipes into 16 themed chapters that we’re sure will inspire you year-round as you cook for and with family and friends. All are Tested Till Perfect in The Canadian Living Test Kitchen, the largest media test kitchen in the country, so you can count on the fact that they’ll turn out as beautifully for you as they do for us. Now we invite you to grab your whisk and join us for a smorgasbord of culinary adventures, featuring 185 tantalizing recipes for everyday and entertaining occasions. Happy cooking!
Elizabeth, Daphna and Emily
Warm Mushroom Salad on Garlic Toasts
Even restaurant-style dishes can be affordable but still have flair. We created this appetizer for our $10-a-person dinner party. – Daphna
1 piece (10 inches/25 cm) baguette (French stick)
2 tbsp (25 mL) extra-virgin olive oil
1 large clove garlic, halved
8 cups (2 L) sliced mushrooms
1/2 tsp (2 mL) dried thyme
1/4 tsppepper
4 spinach or lettuce leaves
2 tbsp (25 mL) chopped fresh parsley
DRESSING:
2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1/4 tsp(1 mL) salt
2 tbsp (25 mL) extra-virgin olive oil
1 Slice baguette diagonally into 12 slices, each 1/2 inch (1 cm) thick and 4 inches (10 cm) long. Brush both sides with all but 1 tsp (5 mL) of the oil. Toast on rimmed baking sheet in 375°F (190°C) oven, turning once, until firm and crusty, about 8 minutes. Immediately rub both sides with cut side of garlic halves; set aside. (MAKE-AHEAD: Store in airtight container for up to 2 days.)
2 DRESSING: Meanwhile, in small bowl, whisk together vinegar, mustard, soy sauce, sugar and salt; whisk in oil. (MAKE-AHEAD: Set aside for up to 4 hours; whisk before continuing.)
3 In large nonstick skillet, heat remaining oil over medium-high heat; cook mushrooms, thyme and pepper, in batches if necessary, until browned and moisture is evaporated, about 10 minutes. Remove from heat. (MAKE-AHEAD: Set aside for up to 2 hours; reheat before continuing.) Pour dressing over top and toss to coat.
4 Place spinach leaf on each plate. Divide 1/2 cup (125 mL) of the mushroom mixture among 3 toasts and stack on one of the plates in spiral fashion, overlapping tips slightly. Repeat with remaining toasts and mushroom mixture. Sprinkle toasts and plate rim with parsley.
Makes 4 servings. PER SERVING: about 281 cal, 6 g pro, 15 g total fat (2 g sat. fat), 31 g carb, 4 g fibre, 0 mg chol, 519 mg sodium. % RDI: 5% calcium, 24% iron, 4% vit A, 13% vit C, 32% folate.
Passion. Without a doubt, that’s the main ingredient simmering in the studio of Canadian Living Cooks. That’s because the three of us take great pride in dishing up smart solutions to everyday cooking challenges for our Food Network Canada viewers. We emphasize superb ingredients, fresh flavours and streamlined techniques, funnelling our collective experiences as cooking teachers through the camera to make each episode inspirational for novice and experienced cooks alike. And as our viewers know, we share a lot of laughs while stirring, sautéing and sampling together. After all, we firmly believe that both preparing and sharing great food should be a most pleasurable experience.
This compendium features our favourite recipes from Canadian Living Cooks, with a behind-the-scenes peek at the action in the studio. We work closely with the talented team of producers to plan episodes based on frequently asked questions, on trends and on new dishes we just can’t wait to share. We’re also proud that many of the recipes draw on our enthusiasm for our families’ heritage and rich culinary roots. Themes range from retro desserts to root vegetables, from birthday parties to braising, from easy eggs to exotic fish, from Mexico to the Middle East, from trendy Thai to traditional pie. Good-quality ingredients are a focus, and we are always eager to share our tips on how to shop for them and make the most of them.
We have grouped the recipes into 16 themed chapters that we’re sure will inspire you year-round as you cook for and with family and friends. All are Tested Till Perfect in The Canadian Living Test Kitchen, the largest media test kitchen in the country, so you can count on the fact that they’ll turn out as beautifully for you as they do for us. Now we invite you to grab your whisk and join us for a smorgasbord of culinary adventures, featuring 185 tantalizing recipes for everyday and entertaining occasions. Happy cooking!
Elizabeth, Daphna and Emily
Warm Mushroom Salad on Garlic Toasts
Even restaurant-style dishes can be affordable but still have flair. We created this appetizer for our $10-a-person dinner party. – Daphna
1 piece (10 inches/25 cm) baguette (French stick)
2 tbsp (25 mL) extra-virgin olive oil
1 large clove garlic, halved
8 cups (2 L) sliced mushrooms
1/2 tsp (2 mL) dried thyme
1/4 tsppepper
4 spinach or lettuce leaves
2 tbsp (25 mL) chopped fresh parsley
DRESSING:
2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1/4 tsp(1 mL) salt
2 tbsp (25 mL) extra-virgin olive oil
1 Slice baguette diagonally into 12 slices, each 1/2 inch (1 cm) thick and 4 inches (10 cm) long. Brush both sides with all but 1 tsp (5 mL) of the oil. Toast on rimmed baking sheet in 375°F (190°C) oven, turning once, until firm and crusty, about 8 minutes. Immediately rub both sides with cut side of garlic halves; set aside. (MAKE-AHEAD: Store in airtight container for up to 2 days.)
2 DRESSING: Meanwhile, in small bowl, whisk together vinegar, mustard, soy sauce, sugar and salt; whisk in oil. (MAKE-AHEAD: Set aside for up to 4 hours; whisk before continuing.)
3 In large nonstick skillet, heat remaining oil over medium-high heat; cook mushrooms, thyme and pepper, in batches if necessary, until browned and moisture is evaporated, about 10 minutes. Remove from heat. (MAKE-AHEAD: Set aside for up to 2 hours; reheat before continuing.) Pour dressing over top and toss to coat.
4 Place spinach leaf on each plate. Divide 1/2 cup (125 mL) of the mushroom mixture among 3 toasts and stack on one of the plates in spiral fashion, overlapping tips slightly. Repeat with remaining toasts and mushroom mixture. Sprinkle toasts and plate rim with parsley.
Makes 4 servings. PER SERVING: about 281 cal, 6 g pro, 15 g total fat (2 g sat. fat), 31 g carb, 4 g fibre, 0 mg chol, 519 mg sodium. % RDI: 5% calcium, 24% iron, 4% vit A, 13% vit C, 32% folate.
"About this title" may belong to another edition of this title.
- PublisherRandom House Canada
- Publication date2003
- ISBN 10 0679312838
- ISBN 13 9780679312833
- BindingPaperback
- Number of pages256
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CANADIAN LIVING COOKS: 185 SHOW-
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ISBN 10: 0679312838
ISBN 13: 9780679312833
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