REVIEWS

Farmer’s markets and roadside stands will soon be opening up offering us the best of seasonal ingredients that will make a difference in your finished dishes.  You can taste the freshness when your food comes from the field to your table instead of travelling thousands of miles from foreign countries. To equip you with the […]

Honey, an ingredient as old as time, is a staple in many of our kitchens.  The foodies in this country have explored the many varieties and flavours that local fauna produces through bee cultivation.  And bringing all this in a concise and expansive way, is honoured chef, Angelo Prosperi-Porta in his book, Honey. https://www.facebook.com/angelo.prosperiporta  The

Its time to plan your garden and what you’ll want to yield later this summer.  Along with the traditional seeds, include some herbs that you use all the time: parsley, dill, basil, chives, etc.  Whether you have a large farm garden or a small pot garden on your balcony, herbs give your summer dishes a

Spring is here and it’s time to brush off the winter blues with cleaning up the barbecue and entertaining outdoors.  To get you started, BBQ Master Ted Reader provides you with the information and delectable dishes to inspire your new season of grilling in this cookbook. With 21 cookbooks in production and owning 75 grills

The Titanic met its demise on April 15, 1912 – 110 years ago.  Much has been written about its shipwreck and movies have had great box office success, all centered around this historical event.  Taking all that interest and looking at it from a culinary perspective was the brainchild of Yvonne Hume, great-niece of John

What images conjure up when thinking about communal living?  Hippies? Cults? Closed religious communities?  Stowel Lake Farms is none of them: it’s a family farm that has embraced multi-generations of people with a common purpose…to provide organic food for themselves and their community.  It also has a retreat center where you can re-energize your body,

Have you wondered what the restaurant industry looks like behind the scenes?  Chuck Hughes, restauranteur and media icon, gives us an inside look at the people he works with, the food partners that he depends on, and the important people in his life…all coming together to make his establishments and career a success. With east

Funny how life comes full circle when it comes to food.  I grew up on pickled herring and dark rye bread.  Our grocery budget was $20 a week to feed a family of 8.  Everything else came from our farm or our produce would be traded for meat from other farmers.  Foraging for mushrooms with

I love watching John Catucci bring his humour to the kitchens of restaurants in the You Gotta Eat Here series.  I wasn’t crazy about his performances on Just for Laughs but he redeemed himself on the Food Network stage.  Although Food Network Canada has ended the You Gotta Eat Here segments, John has moved on

If you’re looking for a great cookbook to introduce your children or young people to cooking, this is the one for you!  Or if you want to expand your predictable dinner rotations with some fast, easy and delicious recipes, this is it!  Peppered throughout the book are tried and true adages that will make you