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Item Information   Copy / Holding Information     More Content       More by this author     Flinn, Craig.     Subjects     Cooking, Canadian.     Local foods -- Canada.     Seasonal cooking -- Canada.     Restaurants -- Canada -- Recipes.     Browse Catalog     by author:      Flinn, Craig.       by title:      Fresh Canadian bistr...       by call number:      641.5971 F622f     Search the Web     Flinn, Craig.     Cooking, Canadian.     Local foods -- Canada.     Seasonal cooking -- Canada.     Restaurants -- Canada -- Recipes.       MARC Display

Fresh Canadian bistro : top Canadian chefs share their favourite recipes / Craig Flinn. by Flinn, Craig. Formac Pub., c2009. Call #: 641.5971 F622f Subjects Cooking, Canadian.   Local foods -- Canada.   Seasonal cooking -- Canada.   Restaurants -- Canada -- Recipes. ISBN:  9780887808531 (pbk.) Description:  160 p. : col. ill. ; 26 cm. Notes:  Includes indexes. Contents:  Soups, chowders & ragouts -- salads & vegetables -- Hot & cold appetizers -- Fish & shellfish -- Meat, poultry & game -- Desserts. Summary:  "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, these recipes showcase the quality and flavours of market fresh and locally obtained seafood, meats, vegetables and fruit. 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. Genre:  Cookbooks. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Bedford Public Library Adult Nonfiction 641.5971 F622f Adult books Checked in Add Copy to MyList Central Library Adult Nonfiction 641.5971 F622f Core Collection - Adult Checked in Add Copy to MyList Sackville Public Library Adult Nonfiction 641.5971 F622f Adult books Checked in Add Copy to MyList Sackville Public Library Adult Nonfiction 641.5971 F622f Adult books Checked in Add Copy to MyList Cole Harbour Public Library Adult Nonfiction 641.5971 F622f Adult books Checked in Add Copy to MyList

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